In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.
Combine beer and italian dressing.
Place chicken in a one gallon a ziplok bag.
Pour marinade over and refrigerate 3-24 hours.
Drink 1 can of beer and fill 3/4 full with apple juice.
Generously coat chicken inside and out with house seasoning and paprika.
Put can up chickens butt.
Place on grill, with a drip pan underneath.
Grill at 325 to 350 until juices run clear.
Time does not include marinating.
In a one gallon jar, combine the beer, scallions, oil, green pepper, soy sauce, sugar, garlic, salt and cayenne.
Add steak, turning to coat with marinade, and let it marinate, covered and chilled, turning occasionally for at least 6 hours or overnight.
br>Then I take 6 (one gallon) ice cream buckets or similar
ttps://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042
Combine gin, agave syrup, lemon juice, coconut cream, rice milk, egg white, and curry powder in a cocktail shaker and shake without ice until emulsified, about 20 seconds. Add ice, reseal the shaker, and shake vigorously for 20 full seconds-put some muscle into it. Strain into a large rocks glass over a big ice cube and garnish with lemon twist.
BUY THE BOOK:
https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
Dissolve the Junket Rennet tablets in 1 tbsp warm water.
Put beaten eggs, Eagle Brand Milk, evaporated milk, sugar, dissolved tablets, vanilla and salt in one gallon ice cream freezer container.
Add fruit, if desired.
You may need more sugar depending on the tartness of the fruit.
Fill container with whole milk.
Operate freezer per manufacturer instructions.
Place finished ice cream in freezer for a few hours to harden before serving.
irections.
Sanitize a 5 gallon fermenter and airlock.
Steep
For 1 Gallon Root Beer:
Fill a gallon jug with warm water after the rest of the ingredients have been put in.
Let stand in the sun for 4 hours, then chill.
he gallon of water and two cups of sugar for one minute
Dissolve yeast in 1/2 cup warm water.
Dissolve sugar in 1 quart hot water.
Mix together dissolved yeast, sugar, and root beer extract in gallon jar.
Fill jar with warm water and stir until all ingredients are well combined.
Cover jar.
Set in warm sun for 4 hours.
The root beer will be ready to drink the next day.
Chill before serving.
br>If you have no one to help, it will just
/4 cup of the beer in a medium bowl; stir
Mix ingredients until well blended.
Place meat in a plastic bag (one gallon size) and pour in marinade.
Pour in one (12 ounce) bottle or can of beer. Mix gently.
Marinate meat for 2 hours to overnight (as you like).
Turn meat every few hours to ensure all sides of the meat are marinated.
In a 11/2 gallon soup pot, melt butter then saute onion and garlic until tender.
Add flour and mix well. Cook for 5 minutes, stirring frequently over medium heat.
Add milk and whip with a whisk to blend in milk. Add bay leaves. Cook over low heat for 20 minutes, stirring constantly.
Add cheeses, stirring in one direction only until thoroughly mixed and cheese is melted. Season with salt, pepper and nutmeg.
Remove bay leaves. Stir in beer, top with seasoned croutons and serve.
Yields 12 - 14 servings.
rine ingredients into a zippered gallon-sized plastic bag. Seal the
he pan (preferably using a beer butt stand which you can
n about 150 ml of beer and bring to a boil
Yes I got both in one gallon bag. If you can`t
se a 5 gallon pot, bring water, beer and chicken broth to