killet to coat with oil. Brown chicken skin-side down until
Heat oil in deep-fryer to 325 degrees F (165 degrees C).
Whisk together the flour, cornmeal, garlic salt, garlic powder, and cinnamon in a large bowl. Mix in beer until no dry lumps remain. Dip the cod into the batter, allow some of the excess to run off, then carefully place into the deep-fryer. Cook until golden brown and crispy on the outside, and the fish is easily flaked, about 8 minutes. Cook the fish in several batches to avoid over loading the deep fryer.
Arrange the cheese slices in the bottom of a large ovenproof dish, and spread the mustard over the top of them.
Pour in enough brown ale to just cover the cheese. Cover with foil, then bake at 375 Fahrenheit for about 10 minutes, until the cheese has softened.
Meanwhile, toast the bread. Pour the warm ale and cheese over the toast and serve immediately.
inute until fragrant.
Add ale, white sauce mixture and tomatoes
Place a teaspoon of brown sugar in the bottom of two (12-ounce) mugs. Pour a jigger of brandy into each mug and stir to combine.
Meanwhile, heat the ale, mixed spice and cinnamon stick in a saucepan over high heat. When the ale starts to bubble and almost come to a boil, strain the ale and divide between the two mugs. Stir and garnish with cinnamon sticks. Enjoy!
Grill the chops under moderate grill for 7 to 10 minutes depending on the thickness. Turn over and grill for 7 to 10 minutes until cooked through.
Mix together the cheese, mustard and brown ale.
Spread over the chops and grill until the cheese has melted. Transfer to a warm serving plate and garnish with tomato halves and watercress sprigs.
1. Combine dry ingredients.
2. Add beer slowly, while mixing, until it forms a dough.
3. Add molasses to dough.
4. Pour dough into a bread pan.
5. Pour butter over top of dough.
6. Bake at 375 degrees for 50 minutes.
7. Let cool for 15 minutes before eating.
Note: This is a dense dough, so be sure to sift the flour. Without sifting, it will be TOO dense.
over with water.
Add ale, bay leaves, cinnamon stick, cloves
eans; divide the steak in ale mixture between the 4 pies
Preheat oven to 375.
Prepare an 8x8 inch baking dish with cooking spray.
Separate roll dough into 8 triangles. Wrap a triangle of dough around each piece of apple, pinching dough together to seal.
Place dumplings in baking dish, do not allow to touch.
Sprinkle with sugar and pour butter over the top.
Pour ginger ale around the edges and between the dumplings.
Bake 35 minutes, uncovered, until rolls are golden brown.
arge bowl, whisk together the ale, skim milk powder, sugar and
ook the meat until golden brown. DON'T forget shake off
se for any Mexican/Southwestern recipe whic calls for red chile
-7 mins until golden brown and beginning to soften. Remove
own.
Filling: Mix brown sugar, cinnamon & butter. Microwave for
n a mixing bowl combine Ale and Tomato Paste, whisk'til
Dissolve jello in hot water and add ginger ale.
Stir.
Chill until nearly set.
Add other ingredients.
Mix.
Chill until firm. This recipe can be reduced in calories by using sugar-free jello and diet ginger ale.
Also, 1/2 package plain gelatin dissolved in a bit of ginger ale and stirred into hot water will make for a firmer salad.
If you like a stronger ginger flavor, use 2 cups ginger ale and no water.
edium bowl, combine flour and brown sugar.
Cut in butter
or until bubbly and lightly brown. Serve immediately.
My Note
Boil water and sugar 5 minutes.
Cool.
Mix jello according to directions.
Mix all ingredients (except ginger ale).
Freeze in plastic containers.
When ready to use, thaw and add ginger ale.