Coke Cola Recipes

Coke is my favourite drink, it must be from a can, and must never be diet or any other weird version of the drink. I have been drinking Coke for many years and certainly have consumed far more than I should. However I have also cooked with Coke and it is a really good ingredient.

So here are just a few of my favourite Coke-Cola recipes:

1.      Easy Coca-Cola Chicken

1 cut-up chicken

1 can of Coca-Cola®

1 cup ketchup

Carefully put chicken pieces in an electric frying pan. Salt to taste. Combine

Coca-Cola and ketchup and pour over meat.

2.      Coyote's Coke® Can Chicken

2 medium roasting chickens, clean and washed
2 cans of Coca-Cola® (drink about 1/3 out of each one so they aren't full)
Olive oil
Salt
Pepper

Method:
Wash your chickens, pat dry and cover with a thin coating of olive oil, then add salt and pepper. Set aside. Open Coca-Cola, take about 1/3 out of each can, place cans in "beer can" chicken rack or set on cookie sheet. Wrap cans in tinfoil, slide the chickens over the cans, using the drumsticks to balance them so they stand up. Cook on higher heat until skin is browned, turn heat down and roast until done. The Coca-Cola steams them from the inside, giving the meat a tender, sweet flavor -- the olive oil keeps the skin from drying out and gives you a crispy contrast to the tender meat.

Be VERY careful when removing from oven or BBQ as the Coca-Cola is still in the cans and will be VERY hot, and the chickens will be less 'stable' and might tip over. Pull chickens off of cans. Place chicken on table with ice cold Coca-Cola products, coleslaw, biscuits or buns and enjoy!

This is a favorite summertime treat for our family. Everyone gets every excited when they see the chickens cooking on the BBQ!

3.      Chinese Pepper Steak

2 tbsp. oil

1 clove garlic, minced

1 tsp. Salt

1 cup canned undiluted beef broth (bouillon)

1 cup thinly sliced green pepper strips

1 cup thinly sliced celery

1/4 cup thinly sliced onions

1/2 cup Coca-Cola®

2 medium, ripe tomatoes

2.5 tbsp. corn starch

1/4 cup Coca-Cola

1 tbsp. soy sauce

Hot cooked rice

Trim all fat from meat and cut into pencil-thin strips. In deep skillet or Dutch oven,

heat oil, garlic, and salt. Add meat and brown over high heat about 10 minutes,

stirring occasionally with a fork. Add beef broth, cover and simmer 15-20 minutes, or

until meat is fork-tender. Stir in green pepper, celery, onions, and 1/2 cup Coca-Cola.

Cover; simmer 5 minutes. Do not overcook; vegetables should be tender-crisp. Peel

tomatoes, cut into wedges, gently stir into meat. Blend corn starch with the 1/4 cup

Coca-Cola and soy sauce. Stir into meat and cook until thickened, about 1 minute,

stirring lightly with fork. Serve over hot rice. Makes 6 (3/4 cup) servings.

*To reduce foam for accurate measurement, use Coca-Cola at room temperature

and stir rapidly.

4.      Fruited Pork Chops

4 rib, loin or shoulder pork chops or smoked pork chops, 1/2- to 3/4-inch thick

1 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground ginger

1 medium apple

1 medium lemon or orange

2 tablespoons brown sugar

1/2 cup Coca-Cola®

1 tablespoon corn starch

Trim fat from chops, then brown them on each side in ungreased skillet. Lay chops in

shallow baking pan. Do not overlap. Sprinkle with salt, pepper and ginger.

Core unpeeled apple, cut crosswise into 4 thick slices. Cut lemon (or orange) into 4

slices; remove seeds. Lay lemon slices atop apple slices and place on each chop.

Sprinkle with brown sugar. Pour Coca-Cola around chops. Cover tightly. Bake in

moderate oven, 350°F, 45 minutes.

Blend corn starch with 2 tablespoons water until smooth. Stir into meat juices. Bake,

uncovered, 15 minutes longer or until meat is fork-tender. Spoon sauce over fruit

chops to glaze.

Makes 4 (1 chop) servings.

5.      Indian Chicken Curry

2 1/2 lbs. cut-up chicken or chicken breasts

3 tablespoons butter or margarine

1 tart apple

1 medium onion

1 tablespoon curry powder (more for experienced palates)

1/3 cup raisins

1 cup chicken broth

1/2 cup Coca-Cola®

3 1/2 tablespoons flour

1 cup coffee cream or undiluted evaporated milk

1 teaspoon salt

1/8 teaspoon white pepper

Celery tops

Hot cooked rice

Rinse chicken and cook in boiling salted water with a few celery tops. Cover and

simmer about 1 hour or until fork-tender. Drain, saving strained broth. Remove

chicken from bones and cut into 1/2-inch pieces to measure about 2 1/2 cups. Melt

butter in skillet. Add peeled and diced apple, thinly sliced onion and curry powder,

and sauté for 5 minutes, blending well. Stir in raisins, 1 cup of the reserved chicken

broth and Coca-Cola. Mix flour with the cream, stirring until smooth. Add this mixture

with the salt and pepper to the onion-apple mixture. Stir and cook over low heat

until thick and creamy. Taste for seasonings. Add chicken and turn into a covered

container to chill overnight. Reheat in top of double boiler over hot water and serve

on hot cooked rice with a selection of condiments.

Makes 6 servings. This spicy and exotic main dish is best when made the day before

to allow the rich flavors to ripen. Serve with mixed green salad and a fruit dessert.

Provide a sampling of the following condiments for sprinkling on top of each serving:

grated coconut, chopped peanuts, chopped raw onion, raisins, sweet pickle relish,

chutney, chow chow or lime wedges.

6.      Casserole BBQ Chicken

About 3 lbs. cut-up chicken or chicken breasts, thighs, legs

1/3 cup flour

2 tsp. salt

About 1/3 cup oil

1/2 cup finely diced onion

1/2 cup finely diced celery

1/2 cup finely diced green pepper

1 cup ketchup

1 cup Coca-Cola®

2 tbsp. Worcestershire sauce

1 tbsp. salt

1/2 tsp. hickory smoked salt

1/2 tsp. basil leaves

1/2 tsp. chili powder

1/8 tsp. pepper

Rinse chicken pieces; pat dry. Coat chicken with the flour and the 2 tsp. salt. Brown

pieces on all sides in the hot oil, then place pieces in a 3-qt. casserole. (Discard

drippings.) Combine remaining ingredients, mixing well. Spoon sauce over chicken,

covering all pieces. Cover casserole, bake in moderate oven, 350°F, about 1 1/4

hours, or until chicken is fork-tender. If desired, serve chicken with sauces on hot

cooked rice. Makes 4 to 6 servings (about 3 cups sauce).

*To reduce foam for accurate measurement, use Coca-Cola at room temperature

and stir rapidly.