br>Prepare your cheese filling by combining shredded cheese, cream cheese, diced red
he softened cream cheese and 1 cup of the beer, until well
mushrooms, & onion, then stir in cheese until completely melted.
Cook
dd the cooled melted butter, beer, flour and salt to the
Heat cream cheese and processed cheese food together in a sauce pan over low heat until melted, 5 to 10 minutes. Slowly stir beer into cheese mixture until thoroughly mixed. Add Gouda cheese, mozzarella cheese, and provolone cheese to beer-cheese mixture, stirring continually until smooth, 5 to 10 minutes. Stir Worcestershire sauce, brown sugar, horseradish, garlic, mustard, salt, and pepper into cheese mixture until well mixed and heated through, about 10 more minutes.
At least four hours before making the beer cheese, open up the bottle of hefeweizen beer, pour it into a glass, and allow it to go flat.
Later, with an electric mixer with a paddle attachment, combine the cheeses, onion, Worcestershire, mustard, and salt, and mix thoroughly.
With mixer running, gradually and slowly add the beer and mix until it is entirely incorporated.
Chill and serve.
Place all ingredients into a bowl of electric mixer and mix well using paddle attachment if possible. Or place all ingredients into a food processor and mix well. Taste and adjust as needed.
Divide cheese into six 8 oz. containers and wrap well in plastic wrap. Age the beer cheese for 4-5 days in refrigerator before serving.
Before serving, allow cheese to come to room temperature. Serve with crackers, bagel chips, or pretzels.
Note: I have frozen this, sometimes with good results, and sometimes not!
Melt butter in large saucepan.
Add onions; cook until they just begin to wilt.
Remove from heat.
Stir in flour gradually. Stir in broth, milk, beer, cheese and Worcestershire.
Cook over medium heat, stirring constantly, until the soup comes to a boil. Serves 6.
Boil broth, celery, carrots and onion until tender.
Mix together flour and melted butter.
Stir into broth and cook until thick.
Add beer, cheese, salt and pepper.
Simmer and stir until cheese has melted.
Serve with croutons.
In a small bowl whisk mayonnaise, parsley, mustard, orange honey, sea salt and white pepper. Spread mayonnaise over bread.
Add lettuce, red onion, Black Forest Ham, *Weisslacker Cheese, sliced tomato, lettuce and top the sandwich.
Slice sandwiches in half and place on serving plates.
Garnish plates with Cherry Tomatoes and Kosher Dill Pickles.
*Chef's Note: Weisslacker (A Semi-soft cheese) is found in a German Deli or cheese shops.
In medium bowl, combine Cheddar cheese, cream cheese and salad dressing mix.
Gradually stir in beer until mixture is to desired consistency.
Garnish with green onion and additional Cheddar cheese.
Serve with pretzels or assorted fresh vegetables, if desired.
Makes about 3 cups.
Chop tomato and place in a sieve to drain out excess juice.
Place cheese in a big bowl. Toss with cumin and flour.
Add beer to fondue pot and boil for 2 minutes. Gradually add cheese by handfuls and stir until melted.
Fold in tomatoes and cilantro.
Reduce to heat to simmer.
Serve with Bread, Apples or Corn chips.
ixing bowl. Slowly stir in beer and mix just until combined
eiss beer and cook until hot.
Add the Velveeta cheese and
Heat oven to 375.
Mix dry ingredients together. Stir in cheese. Add beer and stir until moistened, do not overmix.
Pour into a 9x5 loaf pan that has been sprayed with cooking spray. Pour melted butter over the batter.
Bake for 35-40 minutes, or until toothpick comes out clean.
Cool for 10 minutes in pan, then cool on a wire rack.
Heat oven to 450\u00b0F.
Mix baking mix, cheese and beer until a soft dough form; beat vigorously 20 strokes.
Gently smooth dough into ball on a floured cloth-covered surface.
Knead 5 times.
Roll dough into a rectangle, 16x10-inches.
Cut into 2-inch squares; then cut diagonally into halves.
Spread with melted margarine, sprinkle with sesame or poppy seeds.
Separate and place on ungreased cookie sheet and bake until browned, about 8 minutes.
bit from broth (water / beer).
3. Add the remaining
hile whisking constantly.
Add beer to vegetable/flour mixture and
heddar cheese.
In a microwave or small saucepan, heat the beer
Bake potatoes at 400\u00b0 until done. Peel them and cut into chunks. Set aside. Combine beer, broth, and worcestershire sauce in a 3 qt. saucepan. Cook over med. heat for 6 min. Combine half and half and cornstarch; stir well. Add that to cheese, milk and red pepper to beer mixture; stir well. Cook and stir until thick. Add reserved potato chunks cook 2 min. Crumble bacon and cheese and chives on top.