nion rounds, 2 cups of beer, the vinegar, 1/2 teaspoon
ndirect heat.
Pour stout beer into an empty 12-ounce
In food processor, blend cheddar, cream cheese, beer, worcestershire, chili powder, mustard, red pepper, and garlic.
Blend for 5 minutes, or until creamy.
Add in parsley, blend 1 more minute.
Pour into bowl, cover, and chill in refrigerator.
Cheese will firm.
Combine flour, salt and paprika; add beer slowly to make a smooth batter.
Batter can be used for shrimp, oysters, fish, chicken and turkey pieces.
Flour items in a bag, dip in batter and deep fry in hot oil (375\u00b0).
Fry shrimp, 3 minutes; oysters, 4 minutes; fish, depending on size and chicken and turkey to a golden brown.
Pour the limeade, tequila, Seven-Up, water and beer into a large glass pitcher; stir with a long-handled spoon until completely blended and the frozen limeade has completely melted.
Add in lots of ice.
Adjust with extra water if the mixture is too sweet.
Serve each glass with a lime wedge on the end.
iscuit mix, butter, egg yolks, beer and black pepper to make
bowl.
Add the beer all at once, and mix
side to cool.
Tip: Best eaten within 5 days. Can
n about 150 ml of beer and bring to a boil
br>Mix dry ingredients and beer.
Pour into a greased
mix dry ingredients in a large bowl.
Whisk beer & egg together and add to dry mix.
Fold in tomatoes, olives & oil.
Bake at 350F for ~40 minutes. I baked the bread in loaf pans dusted with cornmeal and parmesan cheese for an interesting crust.
heese and stir in the beer just to combine. Spread the
14 oz) of your favorite beer, punch a few extra holes
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.
Bring 2 Cups of Root Beer to a boil in a
venly coated.
Pour enough beer into the dish to cover
he mixture. Slowly add the beer, whisking all the time. Keep
he baste, first add the beer and allow the foam to
While browning the meat season it with salt and pepper so the meat will absorb the flavor.
Toss in the tomatoes and let it cook for about 3 minutes until soft.
Pour in the beer, add the tomato paste, and all the dry ingredients. Let it cook for about 20 minutes.
Put in the beans and let cook for 10 minutes.
Add the onion and pepper and let cook for 10 more minutes.
Serve with cheese and fresh cilantro on top. Best with crackers or search for my homemade jalapeno corn muffin that goes best with these.
In a 4 quart or bigger sauce pan add oil and heat on med to med high(if oil smokes it too hot).
Add meat to pan and saute until browned on all sides(if the pan of oil is not hot then the meat will stick to pan if using stainless or cast iron).
Take out meat and set aside(leave juices in pan).
Add onions and saute until done(about 8 min.).
Add cooked meat, beer, and beef stock to pan. bring to a boil, reduce heat, cover with a lid and simmer for an hour.
Add vegetables and simmer until done.