ace the pork tenderloin in a slow cooker; pour the root beer over
low cooker.
Sprinkle meat with salt and pepper.
In
Rub meat with salt and pepper.
In a large skillet brown roast in hot oil.
Put in crock pot with garlic, onions and root beer.
Cover.
Cook on low for 8 hours or high for 5 hours.
------RootBeer Sauce---------.
In a medium saucepan combine the rootbeer, chili sauce and garlic.
Bring to a boil, reduce and simmer for about 45 minutes, stirring often.
Reduce to 2 cups.
Add hot sauce.
------ToServe--------.
Remove meat and with 2 forks shred.
Place on toasted bun with condiments and spoon on the sauce.
Coat inside of CROCK-POT slow cooker with nonstick cooking spray.
Combine pork, barbecue sauce, root beer, dry soup mix, salt and pepper in CROCK-POT slow cooker; turn pork to coat. Cover; cook on LOW 8 to 10 hours.
Remove pork to large cutting board; shred with two forks. Serve on buns, if desired. Serve with chips and pickles, if desired.
Note: Unless you have a 5-, 6- or 7-quart CROCK-POT slow cooker, cut any roast larger than 2 1/2 pounds in half so it cooks completely.
Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes.
Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.
Heat oven to 350\u00b0.
Grease and flour 13 x 9-inch pan.
Beat cake mix (dry), root beer, oil and eggs in large bowl.
Pour into pan.
Bake 30 to 40 minutes or until toothpick comes out clean. Cool.
Serve with Root Beer Cream.
Sprinkle with crushed root beer hard candies, if desired.
Pre-chill root beer, condensed milk, and ice cream maker canister.
Combine root beer, condensed milk, and vanilla.
Fill ice cream maker canister with root beer mixture.
Freeze per ice cream maker's manufacturer's instructions.
Enjoy!
****NOTE: Zaar's data base would not calculate FAT-FREE sweetened condensed milk! So, if made with FAT-FREE, the actual calorie count and fat content will be LOWER than calculated!****.
Place the chicken breasts into gallon-sized storage bags.
Combine all ingredients from the root beer through the salt. Mix thoroughly.
Reserve 1 cup of the root beer sauce for basting.
Pour the remaining sauce over the ckicken. Marinade in the refrigerator for an hour or more.
Grill around medium hot coals or over medium heat on a gas grill for about 20 minutes, depending on the thickness of the chicken breasts.
Turn frequently and baste with the root beer sauce to form a nicely carmelized coating.
Serve and enjoy!
In a glass, fill it 1/3 full with root beer.
Stir several spoonfuls of ice cream into root beer.
Pour glass 3/4 full with rootbeer.
Top with ice cream.
In a tall soda glass, stir together the chocolate syrup with 1 scoop of the ice cream until smooth. Gradually pour in about 1/2 of the root beer until the glass is half full. Add the remaining soup of the ice cream and fill to the top with root beer. SUMMER BREEZE
luffy.
Stir in buttermilk, Root Beer Flavor, Vanilla, flour, baking soda
Preheat oven to 375 degrees. Grease a 9- by 13-inch baking pan.
Mix the flour, baking powder and salt and set aside.
Blend butter and eggs.
Add sugar and vanilla.
Fold in flour mixture with root beer. Do not overbeat.
Pour into prepared pan.
Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean.
Frost when cool.
To make frosting:.
Mix ingredients until smooth. If too thick, add more root beer. If too thin, add more powdered sugar until you get a consistency that is easy to spread.
Place a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass.
Fill the glass 3/4 full with root beer.
Set the fountain glass on a salad plate, for overflow.
Serve floats with straws and parfait spoons.
When you are ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice cream floats.
Ah, the simple pleasures of life!
Take can of root beer and pour into large glass.
Then take 1 or 2 scoops of your favorite ice cream and put in the glass with root beer.
Add whipped cream and cherry and enjoy.
In 12-ounce glass, stir together sugar and cocoa.
Add water. Stir.
Add ice cream; fill glass with root beer.
Stir.
Serve immediately.
Yields one (12 ounce) serving.
Pour vanilla schnapps into a large glass; top with root beer. Add vanilla ice cream to root beer mixture.
aking sheet and scatter pulled pork on top. Top with shredded Cheddar cheese
moking add the duck breasts with the flour coating and fry
Put ice cream in a tall glass.
Fill glass with root beer. Makes 1 serving.
rock pot. Coat the roast with Old Bay and fresh ground