Cherry Cola Roast Recipes

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine All-Purpose Rub with 2 tablespoons teriyaki mix. Sprinkle seasoning over ribs and pat in.
• Place ribs in a shallow roasting pan. Tightly cover with foil. Bake in oven for 1 hour.
• While ribs are cooking, make glaze by combining glaze ingredients in a saucepan over medium heat. Simmer 10 minutes and remove from heat.
• Remove ribs from oven and carefully drain fat from roasting pan. Generously brush with glaze and continue baking ribs, uncovered for 30 to 45 minutes more or until tender, turning and brushing occasionally with glaze. Remove from grill and cut into servings. Serve hot with glaze on the side.
• For Outdoor Grill:
• Set up grill for indirect cooking over medium heat. (No heat source under meat). Prepare ribs as directed. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to hot coals or smoke box. Cover grill. Rotate ribs around rack every 30 minutes. After 1 hour, add 10 briquettes to each pile of coals and another handful of soaked hickory chips. Cook 2 to 2 1/2 hours. About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with glaze and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more glaze and re-pile. Cook an additional 10 minutes.

Steps:

• Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Transfer glaze to large bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
• Position racks in top and bottom thirds of oven and preheat to 325°F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil. Pour off any fat from foil packets. (Can be prepared 1 day ahead. Keep covered in foil packets and refrigerate. Let stand at room temperature 1 hour before continuing.)
• Prepare barbecue (medium-low heat). Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately.

Steps:

• Place roast in roasting pan that can be covered tightly.
• Pour Cherry Cola over roast.
• Mix soups and garlic together. Spread evenly over roast.
• Cover tightly.
• Bake at 325º for 3-4 hours, until tender.
• Serve with something to sop up all that delicious gravy -- we love it with mashed potatoes!
• If you'd like, you can thicken the gravy with a slurry of cornstarch and cold water.

Steps:

• The order of operations is to cut the skirt steak into 3-inch chunks. Add the oil to a large skillet over medium heat. Add the beef and brown for 2 minutes on each side. Remove from the pan and let drain in a colander. While it's draining, lightly rinse the inside of the skillet with warm water, wipe with paper towel, then put back on the stove. Make sure skillet is dry on inside so the oil doesn't pop. Coat the skillet with oil and add the rock candy. Let it melt for 1 minute or until halfway melted on medium heat. Add the browned beef and stir until caramelized.
• Remove the skillet from the heat, add moutai and ignite with a long kitchen match. Let it flame for 10 to 15 seconds then return the skillet to the heat. Add the rice wine, garlic, onion, horseradish, 4 ounces of soy sauce, and the fermented rice sauce. Let simmer for 2 minutes and then add 2 cups of the water. Let simmer for 5 minutes, then skim the foam off the top. Add the cherry cola and let boil, uncovered, on high heat for 10 minutes. Stir in the remaining cup of water and cover. Cook until tender, usually another 50 minutes.
• About 20 minutes before serving, set up a bamboo steamer. Put the dried lotus leaves in steamer and put the 8 buns on top. Steam until soft, but still firm, usually 3 to 5 minutes.
• Roughly chop the beef. You don't want to chop it fine, you just want nice bite-sized pieces like chopped brisket. Stuff each bun with the beef and some onions from the pot.
• Transfer the lotus leaves to a serving platter and arrange the buns on top. The large leaves give off a nice aroma and looks cool. It's good party presentation for serving.

Steps:

• Place roast in roasting pan that can be covered tightly.
• Pour cherry cola over roast.
• Mix soups and garlic together. Spread evenly over roast.
• Cover tightly.
• Bake at 325 for 3-4 hours, until tender.
• Serve with Neville's delicious loaf of bread.

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Divide marshmallows between pans., In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.), Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended., Place 1 cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries.

Steps:

• Place the roast in a deep covered roasting pan.
• Sprinkle the soup mix over it, and dump the cream of mushroom soup over that.
• Pour the cola over all and DO NOT MIX!
• Add cut-up vegetables.
• Cover roast and bake, undisturbed, in a 350 degree oven for 3 hours.

Steps:

• Preheat oven to 325F.
• In a small bowl, combine the salt, pepper, and garlic powder; rub over surface of roast. In a Dutch oven, heat the oil to hot and brown roast on all sides.
• Transfer roast to roasting pan.
• Combine all the remaining ingredients; pour over roast. Cover and roast for 2 1/2-3 hours until tender.