nother small pan bring the beer and vanilla to a soft
n about 150 ml of beer and bring to a boil
br>Mix dry ingredients and beer.
Pour into a greased
lectric slow cooker, mix together beer, brandy, Worcestershire sauce, marmalade, cinnamon
ottles of beer. Please use a local microbrwery. I use 'winter ale
Bring potatoes, onions, and water to a boil, lower heat to simmer.
Add cabbage and mustard. Slowly add about 1/2 the beer (it will foam up a bit). Cover loosely. Let simmer 15 minutes, stirring occasionally.
Add the beans, spices, and more/all of the beer to taste. Remove lid, let simmer another 10 minutes or until potatoes are tender. Add water if necessary. Re-spice if needed before serving.
In a 3-quart saucepan or Dutch oven combine the chicken broth, beer, celery, onion, basil, beau monde seasoning, salt and pepper.
Bring mixture to boiling, reduce heat, simmer, partially covered for 10 minute.
Add brocoli, cauliflower, snap peas and squash. Bring mixture to a boil again. Reduce heat.
Simmer, partially covered about 20 minute or until vegetables are almost tender.
Add the noodles. Bring soup to boiling.
Reduce heat to simmering again. Cook until noodles are tender. Taste for seasoning. Serve.
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.
In a large, heavy pot saute bacon and drain grease.
Add garlic and beef and brown.
Add bouillon, beer, onion, mint, cumin and pepper; bring to a boil, then simmer 1 to 1 1/2 hours until meat is done (remove the onion).
Thicken with flour and water.
inutes. Add 3/4 cup beer, sugar, and salt. Cook until
ood chips in water or beer for half an hour. Drain
nd cold add beer. Be careful, because the beer has the tendency
generous dollop of the winter greens pesto.
bowl.
Add the beer all at once, and mix
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.
a stout, or cherry wheat beer] add extra Brown Sugar. For
Preheat oven to 375 F. Lay piecrust in pan and trim. Spread thin layer of mustard in bottom of piecrust and sprinkle with 1/2 tbsp of RawSpiceBar's Winter Herbs. Set aside.
Use a peeler to make long strips of all the vegetables. You want them to look colorful, so make sure there is color along the edges (especially with the egg plant). Put all the strip in a bowl and lightly drizzle with olive oil and 1/2 tbsp of RawSpiceBar's Winter Herbs. Toss until all pieces have olive oil and spice on them.
Preheat the oven to 350\u00b0F. For the muesli, mix all ingredients in a bowl. Place on a parchment paper-lined baking pan. Bake for 15 mins or until golden. Cool completely. Store in a resealable jar.
For the winter fruits, toss all fruit in a large bowl.
Serve winter fruits topped with yogurt and a spoonful of muesli.
ntil required.
For the winter slaw, separate leaves from sprouts
owl with 1/4 cup beer and stir until dissolved. Add