75 degrees. Combine flour, sugar, salt, and baking powder in a
b>salt and baking soda, occasionally adding a bit from broth (water / beer
tir remaining 2 cups Bisquick, beer, salt and eggs until smooth.
In large saucepan, heat beer, salt and garlic to boiling. Add shrimp; heat just to boiling. Reduce heat; cover and simmer until shrimp are pink, 3 to 5 minutes. Drain; serve shrimp with sauces. Each person peels their own shrimp so be sure to provide a container for the shells.
Cocktail Sauce: Mix all ingredients.
Lemon Butter: Heat all ingredients over low heat, stirring until butter is melted.
Combine the water, beer, salt, brown sugar and molasses in
about 5 minutes.
Stir beer, salt, pepper, bay leaf, and cloves
if desired.
Mix together beer, salt, brown sugar, celery seed, cayenne
Place flour in bowl; stir in beer, salt and oil.
Blend thoroughly (there will be lumps).
Cover bowl and set in warm place for couple of hours.
Stir in egg yolk.
When ready to cook, beat egg white until stiff and fold in.
Dip fish and fry.
You can drink the other half of beer.
Place flour in a bowl and stir in beer, salt and oil.
Stir to blend.
There will be a few lumps.
Cover bowl with plastic wrap and let stand in a warm place for about 3 hours.
Stir in egg yolk.
When ready to cook, fold in beaten egg white.
Great for deep frying vegetables.
Preheat over to 375\u00b0F.
Peel, core and cut the apple into chunks.
In a saucepan place apple and maple syrup and cook on medium heat covered until it turns into an applesauce.
Add soy sauce, garlic, shallots, ginger, beer, salt and pepper to the applesauce. Simmer on low heat for 15 minutes.
Place salmon in a pan and cover with sauce. Cook in over for 10-12 minutes or until salmon is cooked.
Fry the bacon, remove when crisp and drain on paper towels. Discard all but 2 tablespoons of bacon fat.
Saute onions and apple in bacon fat.
Transfer to a deep casserole and add shredded cabbage, red currant jelly, nutmeg, beer, salt and pepper; simmer over low heat for 1 hour.
Serve with pork.
Serves 4.
Roll beef cubes in flour.
Saute in oil until brown.
Place in casserole dish.
Fry onions; add to casserole.
Add parsley, basil, oregano, beer, salt and pepper.
Spread both sides of bread (leftover homemade or bakery bread is best) with mustard.
Place on top of ingredients.
Cover and bake at 275\u00b0 for about 3 hours.
Mix beer, salt, egg and Bisquick (enough to make batter thick).
Dip fish in batter.
Fry in 1/2-inch hot oil until golden brown, turning once.
Brown pork loin well on all sides in kettle or Dutch oven; remove from pan.
(Or brown in a large, heavy roasting pan on surface burners.)
Saute onions and carrots in pork drippings until soft.
Stir in beer, salt, pepper and bay leaf (if substituting butter beans for carrots, add them at this point). Return pork to kettle and cover.
(If using roasting pan, cover tightly with aluminum foil.)
Braise in a 350\u00b0 oven for 2 hours, or until pork is tender when pierced with two-tined fork.
Place pork on a platter and keep warm.
Put olive oil in hot pan.
Put pasta into boiling water.
Turn heat to medium and add garlic.
Let cook 1 to 2 minutes.
Add parsley; stir to incorporate.
Add crushed red pepper and Old Bay. After letting cook 2 to 3 minutes, add beer, salt and pepper. Bring to a boil.
Toss with cooked linguini fini.
In a small bowl, combine beer, salt, pepper, lemon juice, hot pepper sauce, orange extract and peel, brown sugar, and molasses; blend well.
Place chicken in a shallow pan or use sturdy zip lock style bag.
Pour marinade over chicken.
Cover or seal and refrigerate several hours or overnight.
Drain marinade from chicken; reserving marinade.
Prepare grill and cook pieces about 45 minutes or until tender, truning and basting often with the marinade.
ixture (discard extra).
Add beer, salt, sugar and butter.
Mix
Mix Bisquick, beer, salt and pepper.
Dip fillets in mixture and fry in oil until golden brown.
Drain on paper towels.
flour steak then brown in oil in skillet.
then place meat in a 2 quart casserole dish.
in the skillet brown onion.
stir in tomatoes, oregano, basil worcestershire sauce, beer salt and pepper.
Bring to a boil for 1 minute.
pour sauce over meat in casserole dish.
bake covered in a 350 oven for 1 1/2 hours.
Mix half of the plain sea salt with the rest of the spices, and then add the remaining sea salt.
Place in tight lidded container and shake it really well. Shake it once a day for the next week. It gets better with age and holds well for six months or more.
This salt blend is excellent on meat, poultry, seafood, vegetables, and most anything.