To give marinated chicken, turkey, or pork a refreshing sweet flavor, use lemon-lime soda in the marinade. Ginger ale works great, too.
For a brand new spin on baked beans, combine:
1 can (12 ounces) black cherry soda
1/2 cup ketchup
2 tablespoons prepared mustard
2 teaspoons apple-cider vinegar
1/8 teaspoon freshly ground black pepper
Stir in 3 drained cans (15 ounces each) of your favorite beans, such as pinto or white beans and bake in a 2-quart baking dish at 350ºF until bubbly, 30 to 45 minutes. Add a little chopped bacon or ham to make these taste even better.
To make an Asian marinade for flank steak, combine:
6 ounces ginger ale
1 can (6 ounces) thawed orange juice concentrate
1/4 cup teriyaki sauce
1/2 teaspoon toasted sesame oil
3 garlic cloves, minced
Add a flank steak (1 1/2 pounds) and marinate for 4 to 8 hours before grilling or broiling.
For zesty glazed ribs, use root beer as a base for a glaze. First, rub pork spareribs with a spice rub of paprika, dry mustard, brown sugar, salt, and pepper. Grill the ribs over indirect heat until the meat is shrunken back from the bones and very tender. Meanwhile, combine root beer, sugar, orange zest, lemon juice, bourbon, and hot-pepper sauce in a saucepan. Boil until the mixture is reduced in volume and syrupy in consistency. Brush the glaze all over the ribs during the last 10 minutes of cooking.
To make a simple marinade for steak, combine 1 can (12 ounces) cola, 3 tablespoons Worcestershire sauce, 3 minced garlic cloves, 1 sliced onion, and 1 tablespoon steak seasoning. Marinate your favorite steaks in the mixture in the refrigerator for 2 to 4 hours.
For Asian-inspired pork stew, brown cubes of pork shoulder in a heavy pot, then add onions, carrots, ginger, garlic, soy sauce, and cola to the pot. Simmer over low heat until the pork is fork-tender. Serve over udon or other Asian noodles (spaghetti will do in a pinch).
To doctor up bottled barbecue sauce, combine 1 cup ginger ale and 1 cup barbecue sauce in a small saucepan. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer until thickened and reduced to about 1 1/2 cups in volume, 15 to 20 minutes. Excellent with spicy seasoned pork.
To make an Indian-inspired marinade for bone-in chicken parts or pork chops, mix together.
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