inutes, stir frequently. Add garlic, Budweiser, chicken broth, diced tomatoes 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.
dditional minute.
Add the Budweiser, sirloin, chuck, beef bouillon, tomatoes
Add the Budweiser to the Wild Rice in a 1 quart sauce pan, bring to a quick boil, cover and lower the heat to the minimum.
Simmer for 45 minutes or until the rice is tender.
Add the Olive Oil to a hot frying pan, and brown the Sausage.
When it is nearly cooked, add the Onions and Mushrooms and continue to cook until the Onions are transparent.
Pour the Wild Rice into the pan, followed by the Black Pepper and stir.
Find a large bucket.
Fill bucket 1/2 way full of ice. Arrange your 12 Budweiser beers.
Fill the bucket up with ice, until the bottle of the beers are covered up to the neck.
br>Add 12 ounces of Budweiser beer.
Slice open two large
Rinse chicken and pat dry.
Mix flour, salt and pepper together and lightly flour chicken.
Saute chicken in margarine. Remove to platter and saute onion in same pan.
Sprinkle onion with parsley, thyme and salt, then return chicken to pan, turning until chicken is well coated with onion mixture.
Pour beer over chicken and stir in mushrooms.
Poke chicken with fork so it will pick up flavor.
Place in casserole dish and bake, covered in a 325\u00b0 oven 1 hour.
Serve sauce with chicken.
Serves 6.
In medium bowl, mix well the beer, dressing, sugar and dill seed.
Add knockwurst, potatoes and onion; toss until well coated with dressing.
Cover and chill, tossing occasionally, at least 1 hour.
Mix ingredients together and bake in a loaf pan at 375\u00b0 for 1 hour.
This flour has everything in it and the beer has the yeast.
Preheat oven to 350F.
Grease lightly a 9x5 loaf pan.
In a large bowl, stir flour,sugar,beer,cheese and chilies together.
Spread into greased pan evenly.
Pour melted butter over top Bake for 50 to 60 minutes or until lightly browned.
NOTE: Check to see if a fork,knife or toothpick comes out clean when inserted to see if bread is done.
For cocktail sauce, combine ketchup, horseradish and sugar in a small bowl. Chill until needed.
In a large sauce pot add shrimp,beer, chicken bouillon cube,sea salt,old bay seasoning,lemon pepper, black pepper and Greek seasoning.
Stir to combine flavors.
Bring to a boil and boil only until shrimp turns light pink about 5 minutes.
Drain and add ice to chill shrimp.
ugar.
---------TO MAKE THE BEER----------.
Put 1 litre of
salt, pepper, garlic salt chops, then dredge in flour.
Place in frying pan with oil, make sure the oil is already hot.
Brown on both sides, add onions, cook for about 2 minutes.
Add beef broth and beer, cover and let simmer about 45 minutes until chops are very tender.
ood chips in water or beer for half an hour. Drain
bowl.
Add the beer all at once, and mix
ell browned, pour over the beer and the gin, season with
Refer to Recipe #309834 for instructions to prepare
Prepare slaw dressing by whisking together vinegar, oil, sugar, salt, and celery seeds.
Combine dressing with cabbage and onion and mix well.
Combine barbecue sauce with a splash of beer. Enjoy the rest of your beer while you cook.
Divide beef into four patties. Season to taste with KC Masterpiece BBQ seasoning.
Grill burgers to desired doneness.
To assemble, place each burger on the bottom half of a bun. Top with cheese, if using, barbecue sauce mixture, bacon, and coleslaw mixture. Add top half of the bun.
Enjoy!
n a kettle.
Pour beer over brats and place in
unwrap ham and place in a large dutch oven.
pour beer over the ham, making sure that ham is covered.
cook on medium heat for 2 to 4 hours or until tender, may need to turn the ham to help the flavor of the beer get cooked into the ham.