hile you make the cheese sauce. The cauliflower will be piping
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.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
f Root Beer to a boil in a medium sauce pan over
Place the chicken breasts into gallon-sized storage bags.
Combine all ingredients from the root beer through the salt. Mix thoroughly.
Reserve 1 cup of the root beer sauce for basting.
Pour the remaining sauce over the ckicken. Marinade in the refrigerator for an hour or more.
Grill around medium hot coals or over medium heat on a gas grill for about 20 minutes, depending on the thickness of the chicken breasts.
Turn frequently and baste with the root beer sauce to form a nicely carmelized coating.
Serve and enjoy!
ntil thickened. Mix in the beer and lime juice, season with
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
erbs and the pint of beer. (save a few ml of
vinegar, salt, pepper and beer).
Pour beer mixture over beef and
ixing bowl. Slowly stir in beer and mix just until combined
ie down.
Add the beer, peppercorns, bay leaves, thyme and
Bring the tomato, beer, chili sauce and garlic to a boil in a large saucepan. Reduce the heat to low; simmer, uncovered, for about 5 mins or until the tomato is soft.
Add the mussels to the pan; cook, covered, for about 5 mins or until the mussels open. Discard any unopened mussels. Season to taste.
Serve the mussels with the sauce. Sprinkle with parsley.
dd onions, 1 cup root beer and garlic.
Cover and
Saute medallions to rare.
Add 6 ounces of Budweiser, lower to medium heat for 2 minutes.
Add mushrooms, green onions and garlic and saute until tender.
Add beef stock and tomatoes, cook to preferred temperature.
Add remaining 10 ounces of Budweiser and lightly thicken with a roux.
Chabear01 recipe #65521 is a good basic roux recipe the extra can be frozen.
ccasionally.
Stir in the beer and potatoes.
Top with
bit from broth (water / beer).
3. Add the remaining
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
Mix beef, cloves, salt, pepper and Accent.
Form into small balls; brown well.
Mix catsup, Worcestershire sauce and beer in separate pan; simmer for 10 minutes.
Drain fat from meat balls. Add beer sauce.
Cover; simmer for 2 hours.
Serve with toothpicks.
Prepare marinade and marinate shark 30-40 minutes.
Prepare sauce:
In a saucepan, combine 1/2 cup beer and stock. Over medium heat, deglaze and reduce to half.
Add garlic, shallots and cream. Reduce by half again or to desired consistency.
Reduce heat, add pine nuts and feta cheese. Stir in butter, season to taste.
Remove fish from marinade and grill until cooked to preference.
To serve, place 2 tablespoons sauce on each plate and place shark on the sauce.
Garnish with chives and crumbled feta cheese if desired.