erbs and the pint of beer. (save a few ml of
Soak breadcrumbs in milk for 5 minutes. Squeeze dry.
Mix with the turkey, pork, egg, shallot, parsley, salt and pepper. Shape into 8 (2 inch) balls. Dust with flour.
Heat the butter and oil in a large skillet.
Add meatballs. Brown evenly. Remove. Cover to keep warm.
To skillet add the onion and endive. Saute 10 minutes.
Add the sugar and flour. Cook 1 minute.
Add beer and broth. Let thicken.
Return meatballs to heat through.
Top with parsley.
nd salt.
Pour the beer over the mussels and cover
Whisk beer, mustard, oil, salt and pepper together in a nonreactive bowl until salt dissolves.
Stir in remaining ingredients.
This will keep up to 3 days if covered and refrigerated.
eglaze the skillet with the beer, scraping with a wooden spoon
or poison it.
The beer -- Again, this is your choice
minutes longer.
Add beer and broth; heat to quick
Put the beer and honey to a medium
1/2 cup sugar and beer in large bowl until well
inutes.
Add half the beer; cook, scraping the bottom of
n about 150 ml of beer and bring to a boil
vinegar, salt, pepper and beer).
Pour beer mixture over beef and
inutes, stirring occasionally. Stir in beer, scraping pan to loosen browned
Make marinade with vinegar, beer, bay leaves, cloves and pepper
In a heavy saucepan, bring beer and butter to a simmer, stirring until evenly combined.
Pour mixture over chocolate and stir continuously until chocolate melts and is integrated.
eef broth.
Stir in beer, vinegar and thyme to the
n the lukewarm water and beer and let sit for about
aste.
Stir in the beer, molases, mustard, vinegar, thyme and
omme frites {French fries} and Belgian beer or wine.
br>Mix dry ingredients and beer.
Pour into a greased