"Recipe Desription\" is long, but please read my notes on the beer
Coat corned beef with spicy brown mustard and place, fat-side down, into a slow cooker. Add garlic and seasoning packet to corned beef; pour in beer, covering beef completely.
Cook on Low for 8 hours. Remove corned beef from slow cooker and allow to rest for 15 minutes before slicing across the grain.
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.
a stout, or cherry wheat beer] add extra Brown Sugar. For
Melt butter in large saucepan on medium heat. Sprinkle with flour and Seasoning Mix. Cook and stir 1 minute. Slowly whisk in milk and beer until smooth. Stirring constantly, cook 5 minutes or until sauce starts to thicken. Gradually whisk in cheeses until melted and smooth.
Transfer cheese mixture to warm fondue pot or slow cooker to keep warm, if desired.
bowl.
Add the beer all at once, and mix
Put the cream cheese and half the chocolate (2 oz) into a bowl. Heat in microwave until soft and mix them to an even consistency.
Add the sugar, and mix well. Add the beer, the flour, and finally the rest of the chocolate chips, while continuing to mix.
Add the baking soda. Mix quickly; the beer will start to trigger the soda immediately.
Pour the batter into a cake pan and bake at 350 F for 35 minutes, or the usual knife-comes-out-clean test.
Add all ingredients to bread maker in the order listed.
Press button for \"dough cycle\" and let the bread machine do its magic.
Preheat oven to 400\u00b0F.
When the dough is done in the machine, take it out, roll or press into pan, brush with olive oil cover, and let it rest.
Spread with sauce, add toppings and bake for about 20 minutes or until crust is brown and cheese is melted.
ix the flours, salt and beer ingredients together. Grease a loaf
Combine beer, green onions, garlic, red pepper flakes, and bay leaf in a large saucepan; bring to a boil. Cook, stirring occasionally, until sauce is reduced by half, 5 to 10 minutes.
Stir shrimp into the sauce; cook until pink, 3 to 4 minutes. Season with salt and pepper. Garnish shrimp with parsley.
Cut potato in the middle, in 1/4 inch slices, saving the 4 biggest slices, soak in cold water.
Add fish, onions, lemon juice, egg, Old Bay, salt, and pepper, to a mixing bowl; stir well.
Shape mixture into patties.
Mix beer or water with beer batter mix or use recipe #69213.
Combine patty with a slice of potato.
Carefully dredge in flour and then in beer batter.
With a slotted metal spoon, slowly put in deep fryer of 2 cups vegetable oil.
Cook for about 3 minutes or until golden brown.
Drain on paper towels.
ixing bowl. Slowly stir in beer and mix just until combined
Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
Place the ribs in an oven proof pan and scatter the onions all around them.
Pour in the beer and seal with a lid or tin foil.
Bake at 375F until the pork is tender 1 1/2- 2 hours.
Pour out the beer.
Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
Enjoy.
The success of this recipe relies on two things: the
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.
an mix freely with the 'beer' element. After two minutes turn
5 minutes.
NOTE: Original recipe did not include the sesame
bit from broth (water / beer).
3. Add the remaining
his is a really versatile recipe, and you can easily add