coca cola

This is a home cook’s take on the short-rib stew the chef Peter Cho serves at Han Oak, the beautiful homestyle Korean restaurant in Portland, Ore., that he runs with his wife, Sun Young Park. It is fragrant and sweet, with deep caramelized flavors that come in part from roasting the meat and vegetables separately before combining them in the braising liquid. Cho fries rice cakes before adding them to the stew, but you can just slide them in plain, if you prefer. Either way, the addition of greens at the end gives the dish an exciting brightness, a zip that many galbijjims lack.

Han Oak Galbijjim

mixed root vegetables,

neutral oil, like canola or vegetable oil

Kosher salt

black pepper,

Asian pears, peeled,

red onion,

garlic,

ginger

chicken stock

Coca-Cola

honey

soy sauce

rice-wine vinegar

gochugaru (Korean chile flakes),

kale,

Korean rice cakes, optional

sesame oil

scallions,

radishes,

Sesame seeds,

Heat oven to 425. Toss the root vegetables in a large bowl with 2 tablespoons of oil, and season with an aggressive amount of salt and pepper. Turn the vegetables onto a sheet pan. Put the short ribs in the same bowl, and toss with 1 tablespoon of oil and a lot of salt and pepper, then put the ribs on another sheet pan, bone sides down. Place both pans in the oven and roast, turning the pans once or twice, until the vegetables are soft and caramelized and the ribs are well browned, approximately 40 minutes. Set the pans aside until ready to use.

While the vegetables and ribs cook, place a large Dutch oven over medium-high heat, and swirl into it the remaining 2 tablespoons of oil. When it shimmers, add the pears, onion, garlic and ginger and cook, stirring occasionally, until they are softened and browning, approximately 15 minutes.

Turn heat to high, add the stock, Coca-Cola, honey, soy sauce, rice-wine vinegar and gochugaru, and bring the mixture to a lively simmer. Cook until pears are tender, approximately 20 minutes. Transfer to a blender or food processor, and purée the sauce until smooth, then return it to the pot.

Add the cooked short ribs and whatever fat has rendered from them to the pot, cover it and cook over medium-low heat for approximately 90 minutes, or until very tender.

When the meat can be flaked from the bone, add the roasted vegetables to the pot, along with the rice cakes. Cook until the vegetables are hot and the rice cakes (if using) are sticky, then add the greens, and stir them around until they have just started to turn tender.

Drizzle with the sesame oil, top with the scallions, radishes and sesame seeds to taste. Serve immediately.

Be sure to make the glaze in a high-sided saucepan to avoid a mess in the kitchen, and burning yourself! For the rum, I prefer Nicaraguan Flor de Caña, but you can use your favorite brand....

Rum And Coke Cake Recipe

all-purpose flour

baking powder

baking soda

cinnamon

allspice

salt

heavy cream

dark rum

unsalted butter, softened

sugar

lime

egg eggs

vanilla extract

water

Rum and Coke Cake Recipe

Position rack in middle of oven and preheat oven to 350˚F. Spray Bundt pan with nonstick baking spray.

Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice, and 1/2 teaspoon salt; set aside. Combine cream and 3/4 cup rum in liquid measuring cup; set aside.

With electric mixer fitted with paddle attachment beat 1 1/2 cups butter, 1 1/2 cups sugar, and lime zest on medium-high speed until light and fluffy, about 3 minutes. Add egg yolk and beat until fully incorporated. Add whole eggs, one at a time, beating well after each addition. Add vanilla and reduce speed to low. 

Add flour mixture in three additions, alternating with the cream-rum mixture, stopping once or twice to scrape the sides and bottom of bowl with a rubber spatula. Mix until smooth, about 20 seconds.

Scrape batter into prepared pan and bake until a toothpick inserted into center of cake comes out clean, about 1 hour. 

Meanwhile, combine Coca-Cola, remaining 1/2 cup rum, and lime juice in liquid measuring cup; set aside.

Place remaining 1 cup sugar and water in a heavy-bottomed, stainless steel, medium saucepan. Bring mixture to a boil over medium-high heat and cook, gently swirling saucepan from time to time, until the sugar turns deep amber and begins to smoke, 10 to 14 minutes.

Immediately remove the saucepan from heat, and slowly and carefully pour in rum-and-Coke mixture. The mixture will sputter quite violently—don’t move the saucepan or stir. Once the sputtering has subsided, return saucepan to medium heat, and, with a wooden spoon, stir until smooth, about 5 minutes. Stir in remaining 2 tablespoons butter and remaining 1/4 teaspoon salt. Reserve 1/2 cup glaze.

Once cake is done, transfer to cooling rack. Poke it all over with a metal or wooden skewer. Pour glaze over the cake and allow it to sit in the pan for 20 minutes before turning out onto a cooling rack.  Brush cake with reserved glaze and cool completely, about 1 hour. Serve.

Eliyashira Franco's Loaded arañitas turn nachos into a healthy, family-friendly dinner. 

Loaded Arañitas

green plantains, ends cut, peeled and sliced in half

Vegetable oil, or any other neutral oil

Sea salt

black pepper

Granulated garlic

oregano

Serve alongside Coca-Cola®

mayonnaise

ketchup

protein, beef or shredded chicken

Cherry tomatoes, diced

Red onion, finely chopped

Frozen corn, thawed and drained

Pink beans

Avocado, diced

Queso fresco, crumbled

Jalapeño, sliced or chopped (optional)

cilantro,

Lime wedges,

https://streaming.hearstdigitalstudios.com/757b6b96-3aa2-4df8-936c-e9807e1fedae/video_rover_16x9_1080p_hd_1614906190_3213.mp4

Eliyashira Franco's Loaded arañitas are a twist on nachos the whole family will love. Serve them alongside Coca-Cola®.

These Loaded Arañitas Make Any Night A Celebration

As white light is the combination of all wavelengths of color visible to the human eye, so too is Long Island iced tea the rainbow of high-proof liquors mixed into a balanced cocktail. When done right, it’s surprisingly bright and refreshing. A prism of vodka, gin, rum, tequila and triple sec, this batch variation — ideally served in a pitcher — is a cooling blitz of a drink, reminiscent of the best parts of a whiskey sour, or a hot summer’s day. Fresh lemon and lime juice bring sourness and bitterness, and a splash of cola and a bit of maple syrup round things out.

Long Island Iced Tea

ice cubes,

vodka

white rum

blanco tequila

triple sec

maple syrup

lemon juice (from 1 large lemon)

lime juice (from 1 lime)

kosher salt (Diamond

Lemon and lime slices,

In a large pitcher, combine the ice, vodka, gin, rum, tequila, triple sec, maple syrup, lemon juice and lime juice. Add the salt, which accentuates all of the flavors. Stir with a wooden spoon until the pitcher feels cold to the touch and the ice has dissolved slightly, about 30 seconds. Top with the Coca-Cola.

To serve, pour the cocktail into individual glasses filled with fresh ice, and garnish with lemon and lime slices. Sprinkle with more salt, if you’d like.

Anthony Puharich is ready to pop over the cola Colin Fassnidge chooses for his pork spare ribs braise. Will this be the issue that breaks their bond, or can taste save the day?

Pork spare ribs coca-cola barbecue sauce

pork

(1L) Coca-Cola

tsp smoked paprika

(60 milliliters) each barbecue sauce and tomato sauce

tbs ginger

(60 milliliters) apple cider vinegar

red cabbage, shredded

red onion, thinly sliced

tbs brown sugar

parsley leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

I just happened to see this Double Chocolate Coca Cola Cake recipe on facebook from an old school friend. Her mother use to make this cake when we were kids and I remembered way back then when she brought it over for us to try. It was so good and brought back happy memories.

Double Chocolate Coca Cola Cake

cup(s) coca-cola (not diet)

cup(s) cooking oil

stick(s) butter

tablespoon(s) cocoa

cup(s) sugar

cup(s) plain flour

teaspoon(s) salt

eggs

buttermilk

teaspoon(s) baking soda

teaspoon(s) vanilla.

frosting ingredients

cocoa

tablespoon(s) cream

vanilla

3 3/4 cup(s) confectioners sugar

Mix a jug of this classic cocktail for a summer party. It's made with equal parts of vodka, gin, tequila, rum and triple sec, plus lime, cola and plenty of ice

Long Island iced tea

vanilla vodka

London dry gin

reposado tequila

lime juice

cola

limes,

Pour the vodka, gin, tequila, rum and triple sec into a large (1.5l) jug, and add lime juice to taste. Half fill the jug with ice, then stir until the outside feels cold.

Add the cola then stir to combine. Drop in the lime wedges.

Fill 4 tall glasses with more ice cubes and pour in the iced tea.

A bone-in ham, glazed with mustard and brown sugar, and cooked in a cola syrup, is a traditional southern holiday feature.

Cola, Brown Sugar and Mustard Glazed Bone-in Ham

(6 to 8 pound) fully cooked, shank-end half ham

yellow, Creole or Dijon mustard

Whole cloves, optional

pineapple,

Cherries, optional

classic cola

Peel ginger. Slice two thin slices and reserve for serving. Finely grate the remaining ginger. Peel pineapple and dice most of it finely, cutting out some larger decorative pieces to reserve for serving. Heat up a frying pan over medium-high heat and fry diced pineapple until golden.

Ginger-pineapple fizz

ginger soda

pineapples

cucumber

Add ginger to liquid measuring cup along with half of the pineapple. Blend until smooth using an immersion blender. Strain through a fine sieve and reserve the juice.

Peel a long strip of cucumber peel and set aside for serving. Chop cucumber roughly, add to a liquid measuring cup, and blend using an immersion blender. Strain through a fine sieve and reserve the juice.

Thread a skewer with reserved decorative pineapple pieces, the cucumber peel, and the slices of ginger. Add ice to a highball glass and pour in the ginger soda. Add the remaining pineapple cubes, lime juice, pineapple juice, and cucumber juice. Garnish with the skewer. Stir just before serving and enjoy!

Would not the term "ginger lemonade" have been sufficient?

https://player.vimeo.com/external/303689536.m3u8?s=68b080899766794843b33635198df919242cd06b&oauth2_token_id=1198999172

Ginger-pineapple fizz video

This Jell-O is made with Coke, so it has a tiny little sparkle to it. And it&#39;s filled with chopped tart cherries and crushed pineapple.

Coca-Cola Jello Salad with Cherries

6-oz box cherry-flavored Jello (not sugar-free)

red tart pitted cherries in water

pineapple

Put some water in a saucepan and turn up the heat to get it boiling. In a large bowl, add the package of Jello. Once the water is rolling, pour one cup of the boiling water over the jello and stir until dissolved. Stir in the Coca-Cola. Cover and refrigerate mixture until partially firm, about 45 minutes. Stir the jello every 10 minutes or so; you want it a thickened but not set.

Meanwhile, add the can of cherries to a food processor or blender. Pulse in one-second intervals, about 3-5 pulses, until the cherries are chopped into small pieces but not blended.

Once the Jello mixture has thickened, stir in the chopped cherries and it's juice, pineapple and it's juice. Pour into a jello mold, bowl, bundt pan, or 2-quart casserole dish. Cover tightly and refrigerate until set, at least 4 hours, overnight, or up to 2 days before serving. Remove salad from the mold by inverting onto a serving platter. Serve cold.

Just took this to my church.  Put Cool Whip on top as it was dessert at a brunch.  
Didn't have Coke so used Dr. Pepper - delicious!  

NEXT TIME I TAKE THIS TO CHURCH, I'M DOUBLING THE RECIPE!!!

This old-fashioned Southern Coca Cola Cake is a deeply flavorful chocolate sheet cake infused with classic cola soda or pop. The cake is light and tender and topped with an incredibly decadent, fudge-like frosting that's sooo lush. You'll love this traditional Southern treat that feeds a crowd; it's the perfect chocolate-loaded sweet, party dessert, snacking cake, and everything in between!

Southern Chocolate Coca Cola Cake

dark brown sugar

cocoa powder

espresso powder

½ cups Coca Cola soda (do not use diet)

vegetable oil

vanilla essence (extract

Shaved chocolate, for garnish- optional

heavy whipping cream

chocolate,

unsalted butter, cubed

fine sea salt

Position a rack in the middle of the oven. Then preheat the oven to 350°F. Spray a half sheet pan with nonstick spray and then line it with parchment paper for good measure. Then set aside.

In a large mixing bowl, combine the flour, both sugars, cocoa powder, baking soda, salt, and espresso powder. Stir the dry ingredients well to thoroughly combine.

Make a well in the middle of the bowl and add the eggs, buttermilk, cola soda, oil, vanilla essence, and ground allspice. Whisk the mixture until the batter is fully combined and smooth- the batter should be runny. Then pour the cake batter into the prepared sheet pan and gently tap the pan on the counter to release any air pockets, ensuring the cake reaches the edges and fills the pan.

Bake the cake for 18-22 minutes, rotating the pan at the halfway mark&#8211; or until a toothpick inserted into the center of the cake comes out clean. 

Let the cake cool completely before frosting. 

In a saucepan over medium heat, combine the heavy cream and brown sugar. Whisk the mixture together and bring to a simmer. When the mixture starts to boil, remove the pan from the heat.

Place the chopped chocolate into the saucepan and let it stand for 1-2 minutes. Then use a rubber spatula to stir the chocolate into the cream until a fully melted, smooth ganache forms. Add in the cubed butter, espresso powder, and salt and continue stirring until the butter melts and everything is well combined.

Refrigerate the ganache until chilled but spreadable, about 1 &#8211; 1 ½ hours. You can also cover and refrigerate the ganache overnight. Note: the ganache will harden the longer it&#8217;s chilled; as such, it will need to sit out for about 1 hour to come back up to room temperature to achieve a spreadable consistency for frosting.

After chilling, stir the ganache frosting and then use an offset spatula or rubber spatula to frost the cake, creating swoops with the back of a spoon. Garnish the cake with chocolate shavings, if desired. Slice the cake into wedges and serve immediately. Enjoy!

Top 11 coca cola recipes from across the web

The most viewed coca cola recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Han Oak Galbijjim

Rum And Coke Cake Recipe

Loaded Arañitas

Long Island Iced Tea

Pork spare ribs coca-cola barbecue ...

Double Chocolate Coca Cola Cake

Long Island iced tea

Cola, Brown Sugar and Mustard Glaze...

Ginger-pineapple fizz

Coca-Cola Jello Salad with Cherries

Southern Chocolate Coca Cola Cake

Top 11 coca cola recipes from across the web

The most viewed coca cola recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Han Oak Galbijjim

Rum And Coke Cake Recipe

Loaded Arañitas

Long Island Iced Tea

Pork spare ribs coca-cola barbecue ...

Double Chocolate Coca Cola Cake

Long Island iced tea

Cola, Brown Sugar and Mustard Glaze...

Ginger-pineapple fizz

Coca-Cola Jello Salad with Cherries

Southern Chocolate Coca Cola Cake

The most viewed coca cola recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine