RED ROOSTER
Steps:
- Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy. Scoop into punch cups or wine glasses and serve.
RED ROOSTER
This is a great summertime drink, lots of ice, a tall glass and a big ol' lounge chair. Mmmmmmmm!
Provided by GUTK
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 2m
Yield 1
Number Of Ingredients 4
Steps:
- Fill a tall glass with ice. Pour in vodka. Fill glass to 3/4 full with cranberry juice. Top with orange juice. Stir.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 18.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 9.7 mg, Sugar 16.3 g
EMERIL LAGASSE'S RED ROOSTER PUNCH
Make and share this Emeril Lagasse's Red Rooster Punch recipe from Food.com.
Provided by Lennie
Categories Punch Beverage
Time P1D
Yield 2 quarts
Number Of Ingredients 3
Steps:
- Combine all of the ingredients in a large plastic container; freeze for several hours.
- It will not freeze solid but will achieve the consistency of a slushy.
- Scoop into punch cups or wine glasses and serve.
RED ROOSTER SAUCE
Simple spicy sauce for burgers, sandwiches, anything. Also great topping to add to fish before baking.
Provided by cylee
Categories Sauces
Time 2m
Yield 1 1/4 cups
Number Of Ingredients 3
Steps:
- Mix and adjust amount of mayo or sriracha sauce to taste. Can add relish if desired.
RED ROOSTER
Mix vodka, orange juice concentrate and cranberry-tangerine juice in a pitcher and freeze for at least five hours.
Provided by Jennifer Steinhauer And Helene Cooper
Categories cocktails
Yield 80 ounces (20 4-ounce servings)
Number Of Ingredients 3
Steps:
- In a 2 1/2-quart freezer-safe container, mix together all the ingredients. Cover and freeze for at least 5 hours, or up to 1 week; the mixture will become slushy but will not solidify.
- To serve, spoon into martini glasses.
RED ROOSTER COCKTAIL
Audience members ask Martha and Emeril Thanksgiving questions and their favorite holiday drinks.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 2 Quarts
Number Of Ingredients 3
Steps:
- Mix all ingredients together in a large plastic container. Freeze until slushy (mixture will not freeze solid), 3 to 4 hours. Serve in punch or wine glasses.
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- Cover the bird loosely (I used wax paper to allow the carcass to breathe–avoid plastic wrap) and place in the fridge to age for 4-7 days. This is a crucial step for an old bird, as the extended aging process allows the muscle fibers to relax and tenderize. Don’t skip it!
- After the aging process, place the bird in a large stock pot and cover it with water. Season if you like (I tossed in some salt, pepper, rosemary, parsley, and an onion for good measure) and cover. Simmer for 6-12 hours.
- Remove the bird from the pot and allow it to cool so you can handle it comfortably. Remove all of the meat from the bones.
- At this point, you can set the bones aside (we’ll be using them to make chicken stock), and toss the meat back into the broth to make chicken soup. (Just add the vegetables of your choice, noodles, and seasonings to taste, removing the bay leaves before you serve it. I don’t have an *exact* chicken soup recipe, since it’s different every time I serve it.
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