Let beer stand at room temperature for 45 minutes until flat. In bowl, combine flour, Parmesan, parsley,\tsalt, and garlic powder.
Stir in olive oil, egg yolks and flat beer.
Beat until smooth.
Fold in stiff beaten egg whites.
Dip vegetables into batter.
Fry in hot oil (about 375\u00b0) a few at a time until golden, 2 to 5 minutes.
Drain on paper towels and serve immediately with lemon wedges.
Can be used for cocktails.
n about 150 ml of beer and bring to a boil
mix well.
Add the beer or milk - mix into a
br>Mix dry ingredients and beer.
Pour into a greased
Fry bacon crisp; remove and reserve. Saute garlic, onions and beef in drippings. Add salt. In separate pan, make sauce of butter, flour and beer. Pour over beef, etc. Add other spices and vinegar. Simmer. Serve over rice. Three recipes feed 26 people.
inutes. Add 3/4 cup beer, sugar, and salt. Cook until
ood chips in water or beer for half an hour. Drain
nd cold add beer. Be careful, because the beer has the tendency
bowl.
Add the beer all at once, and mix
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.
a stout, or cherry wheat beer] add extra Brown Sugar. For
owl with 1/4 cup beer and stir until dissolved. Add
(12 ounce) bottle of beer in a 3 qt pot
For the Beer Batter: Mix the flour, salt
In a saucepan combine beer, brown sugar, mustard and black
over with 4 cans of beer.
Bring to boil.
/4 cup of the beer in a medium bowl; stir
n 3/4 of the beer and the stock. Bring to
br>Preheat grill.
Open beer can and discard about 1
Rub meat with salt and pepper.
In a large skillet brown roast in hot oil.
Put in crock pot with garlic, onions and root beer.
Cover.
Cook on low for 8 hours or high for 5 hours.
------RootBeer Sauce---------.
In a medium saucepan combine the rootbeer, chili sauce and garlic.
Bring to a boil, reduce and simmer for about 45 minutes, stirring often.
Reduce to 2 cups.
Add hot sauce.
------ToServe--------.
Remove meat and with 2 forks shred.
Place on toasted bun with condiments and spoon on the sauce.