ixing bowl. Slowly stir in beer and mix just until combined
Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
bit from broth (water / beer).
3. Add the remaining
bowl.
Add the beer all at once, and mix
arlic, parsley and Worcestershire and beer.
Form 4 large patties
hile waiting on sauce, gather burger ingredients.
Pickles: Slice Vlasic
For the Beer-Braised Onions:
Melt the
ix the flours, salt and beer ingredients together. Grease a loaf
Cut potato in the middle, in 1/4 inch slices, saving the 4 biggest slices, soak in cold water.
Add fish, onions, lemon juice, egg, Old Bay, salt, and pepper, to a mixing bowl; stir well.
Shape mixture into patties.
Mix beer or water with beer batter mix or use recipe #69213.
Combine patty with a slice of potato.
Carefully dredge in flour and then in beer batter.
With a slotted metal spoon, slowly put in deep fryer of 2 cups vegetable oil.
Cook for about 3 minutes or until golden brown.
Drain on paper towels.
I only made 1/2 recipe and it was enough):
For the batter, whisk the flour and beer together until smooth. Season to taste. Heat oil in a large heavy-based saucepan on high until a drop of batter sizzles immediately when added. Dip fish in batter and allow excess to drip off. Carefully lower into oil. Cook in 2 batches, 4-5 mins each, until cooked through and golden brown. Drain on paper towels.
For the tartar sauce, mix mayonnaise, pickles, capers, lemon zest and lemon juice. Season to taste. Spread in bread rolls and fill with the fish, tomato slices and arugula.
"Recipe Desription\" is long, but please read my notes on the beer
Make your favorite recipe for hamburger patties; make eight
Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
Place the ribs in an oven proof pan and scatter the onions all around them.
Pour in the beer and seal with a lid or tin foil.
Bake at 375F until the pork is tender 1 1/2- 2 hours.
Pour out the beer.
Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
Enjoy.
olden brown throughout. Add the beer and continue to heat until
combine the ground chuck, oil, beer, celery leaves, minced bacon, thyme
The success of this recipe relies on two things: the
mix dry ingredients in a large bowl.
Whisk beer & egg together and add to dry mix.
Fold in tomatoes, olives & oil.
Bake at 350F for ~40 minutes. I baked the bread in loaf pans dusted with cornmeal and parmesan cheese for an interesting crust.
an mix freely with the 'beer' element. After two minutes turn
eat both sides of each burger bun on a tava griddle