3850 root float alcoholic Recipes

vanilla vodka, hiram walker butterscotch schnapps, cola or 5 oz root beer

full fat coconut milk, brown sugar (or more to taste), non-alcohol vanilla (or to taste), instant coffee (or less to taste), plain rice milk

apple juice , for ice cubes, water, fresh mint, sugar, cinnamon sticks, grape juice, peaches, peeled, pitted and sliced, pears, cut into chunks, oranges , sliced crosswise, lemons , sliced crosswise, sparkling non-alcoholic apple cider, mint leaf, to garnish (optional)

organic free-range chicken (3 1/2 to 4 lbs.), cut into 8 pieces (leave out back and wing tips ), kosher or fine sea salt, divided, pepper, divided, unsalted butter, leeks, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced, flour, dry white wine, reduced-sodium chicken broth, parsley sprigs plus 1/4 cup coarsely chopped (use tops from the roots, if tender), garlic clove, smashed, sugar, parsley roots* (2 lbs. with tops ) or small parsnips, stem ends and tips trimmed, roots peeled and cut into 1/2- by 2-in. pieces, chanterelle or cremini mushrooms, stem bottoms trimmed, gently rinsed, and cut into 3/4-in.-wide pieces, egg yolks, creme fraiche or heavy whipping cream

pork sirloin roast, salt, black pepper, cooking oil, onions, cut in thin wedges, root beer (see note ), minced garlic, root beer (two 12-oz bottles or cans), bottled chili sauce, root beer concentrate (optional), bottled hot pepper sauce (optional), hamburger buns, split (toasted , if desired), lettuce leaf (optional), tomato , slices (optional)

water, salt, pearl barley, rinsed, drained, bacon, diced, shallot, minced, cubes peeled root vegetables (such as celery root, carrot, turnip, rutabaga, and/or butternut squash), sugar, fresh lemon juice, chopped fresh thyme, chopped fresh rosemary, canola oil, chicken breast halves with skin and bones, butter, chopped fresh thyme, chopped fresh rosemary

celery root (celeriac; 1 1/2 lb), peeled with a knife, russet (baking) potatoes (about 3 large), fresh lemon juice, onions, quartered, all-purpose flour, eggs, lightly beaten, salt, black pepper, ground celery seeds, vegetable oil

banana, peeled and cut in half lengthwise, scoops vanilla ice cream, hot fudge or chocolate sauce, bourbon, root beer, cream, for garnish, sugar, for garnish, chocolate shavings, for garnish

butter, granulated sugar, cake flour, baking powder, salt, water, eggs, root beer extract, vanilla extract, milk, sugar, butter, heavy cream, vanilla extract, equipment : 12 elbow straws and colored streamers

cake, yellow cake mix, root beer, vegetable oil, eggs, root beer glaze, powdered sugar, root beer

fat-free milk, diet root beer, vanilla low-fat frozen yogurt, ice cubes, pure vanilla extract

vanilla ice cream, chopped bittersweet chocolate, grated orange peel, root beer or sarsaparilla

marshmallow vodka (pinnacle or smirnoff fluffed ), root beer (can sub ginger ale to make a marshmallow cream soda and garnish with orange slice), ice, maraschino cherry

ginger ale, fresh ginger root, peeled and sliced, cinnamon red hot candies, cinnamon sticks, or more to taste, habanero peppers, cut into 6 pieces (wear gloves ), grapefruit-flavored soda (such as squirt), or more to taste (optional)

chopped onion (1 large), garlic cloves, chopped, unsalted butter, parsley root (about 4 1/2 lb total with tops), tops discarded and root peeled and chopped, thyme, turkish bay leaf or 1/2 california, white pepper, water, reduced-sodium chicken broth, extra-virgin olive oil, peeled roasted whole chestnuts (from a 7-oz jar)

taro root, unsalted butter, salt and pepper to taste, peanut or grapeseed oil, recipe courtesy of susan regis , executive chef, island ducks, ginger, garlic, kikkoman soy sauce, sherry, sesame oil, julienned scallions, or more, taro root and taro chips (see previous recipe), duck jus , recipe follows, preheat oven to 350 degrees ., using the carcasses of the duck, place the duck legs on the duck, carcass. place legs and carcasses, in a roasting pan and roast for 1, hour and 45 minutes to 2 s., check periodically to make sure the, ducks are not getting too dark. they are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. the skin should look crisp and rendered of fat. cool. once cooled, take your boning knife and cut through the skin right in the middle of the legs. using your hands, separate duck legs. (use your thumb to get under the oyster and gently pull leg from the bones.) gently use your fingers to pull out the thigh bone. trim legs a little to keep a nice triangular shape.