n the sausage slices, crushed red pepper and paprika and cook
Place shrimp in a glass/ceramic bowl.
Add olive oil, basil and pepper.
Marinate 30 to 45 minutes.
Heat wine, prick sausages and poach 3 minutes.
Place sausages on grill; cook until done. Add shrimp; grill 2 1/2 minutes per side.
Place on Red, Red Rice. Serves 4.
or 10-15 minutes.***.
* Red Chile recipe above. Varied amounts and
om/Easy-Red-Velvet-Cake-24561.
(a red velvet recipe) or use
b>ale, bay leaves, cinnamon stick, cloves, a light shake of crushed red
n a mixing bowl combine Ale and Tomato Paste, whisk'til
In 6- to 10-quart pan over medium heat, melt butter.
Saute bacon, onion and celery until vegetables often, about 15 minutes.
To pan add Barbecue Sauce, ale, Worcestershire, brown sugar, dry rub seasoning (Recipe #33812), Cajun seasoning, garlic powder, and liquid smoke.
Bring to a boil.
Reduce heat to simmer and add tomato paste.
Stir occasionally and cook sauce for 15 minutes more.
Add beans and simmer, stirring frequently, for 1 hour.
Stir red wine, ginger ale, orange juice, brandy, triple sec, sugar, cinnamon, and apple together in a large pitcher.
Divide crushed ice evenly into six large wine glasses.
Pour red wine mixture into each wine glass, making sure that each serving has a few pieces of apple.
Pour Apple Cider and Ginger Ale in bottom of 30-cup percolator.
Place Red-Hots, cloves, and cinnamon sticks.
in percolator basket.
Let perk.
Makes 30 cups Hot punch.
In the bottom of a Dutch Oven, slice the onions and place brisket on top of them.
Mix the ketchup, onion soup mix, ginger ale and wine together and pour them over the meat. Note:If you want more gravy, you can add more ginger ale or water.
Cook for 2-3 hours until fork tender either in top of the stove or in a 350 degree F. oven. If you place meat in the oven, make sure your Dutch oven doesn't have a plastic knob on the lid (like mine does).
Cool and slice against the grain.
Combine all ingredients, except ginger ale.
Chill.
Just before serving, pour ginger ale over fruit.
inute until fragrant.
Add ale, white sauce mixture and tomatoes
Before serving, add the ginger ale.
Serve.
Soak the red beans at least 24 hours,
Dissolve jello in hot water and add ginger ale.
Stir.
Chill until nearly set.
Add other ingredients.
Mix.
Chill until firm. This recipe can be reduced in calories by using sugar-free jello and diet ginger ale.
Also, 1/2 package plain gelatin dissolved in a bit of ginger ale and stirred into hot water will make for a firmer salad.
If you like a stronger ginger flavor, use 2 cups ginger ale and no water.
Pour the Aperol, lemon juice and ginger ale into a tall glass. Thread the melon cubes onto a cocktail skewer, and place in the glass. Serve at once.
vodka, ginger ale, etc. Freeze until solid. (Use half red-half green
il and dredge lightly in Red Chile Crust. Cook on oiled
Add everything to a small sauce pan and mix until well incorporated.
Cook the relish on medium heat for 5 minutes and turn down the heat to medium-low(or low) for an additional 20 minutes, stirring occasionally until most of the liquid has reduced.
Remove from heat and allow to cool before serving.
Note:
The relish needs to be cooked on a low heat, so stir frequently and reduce time if necessary. This recipe will keep quite awhile in the fridge and you may multiply the recipe and can it if desired.
eans; divide the steak in ale mixture between the 4 pies