Honey Oat Beer Bread

• 2 cups all-purpose flour
• 1 1/4 cups rolled oats
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1 tablespoon honey
• 1 (12 fluid ounce) bottle beer
• 1/4 cup butter, melted

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
2. In a medium bowl, stir together the flour, oats, baking powder, salt and brown sugar. Drizzle honey over the dry ingredients, then pour the beer on top. Mix just until blended. Spoon into the prepared loaf pan. Drizzle melted butter over the top.
3. Bake for 25 to 30 minutes in the preheated oven, or until golden brown. A knife inserted into the top of the loaf should come out clean.

Makes 12 servings

Thanks to Spearl20

Beer Pancake

• 1 cup sifted all-purpose flour
• 1/4 cup white sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 cup beer
• 2 tablespoons butter, melted

1. In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.
2. Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.

Thanks to chubbylittletoro

Italian Beer Marinade for Chicken

• 3 pounds skinless, boneless chicken breast halves
• 1 cup Italian-style salad dressing
• 1 (12 fluid ounce) can beer

1. Place chicken in a nonporous glass dish or bowl. Pour dressing over chicken and turn to coat. Cover dish and refrigerate to marinate for 3 hours.
2. Preheat oven to Grill/Broil. Remove chicken from marinade and grill for about 4 minutes each side to brown.
3. Place chicken in a deep dish and pour beer over the top. Cover and refrigerate overnight (8 hours).
4. Use preferred method to cook chicken on low heat.

Makes 5 servings.

Beer-BQ Beef Short Ribs

• 4 to 5 pounds beef chuck short ribs
• 2 (12-ounce) cans beer
• 1 bottle of your favorite barbecue sauce

1. Trim any excess fat from ribs and place in a Dutch oven or large cooking pot. Add the beer to cover ribs. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 1/2 hours or until fork-tender.
2. Prepare outdoor grill with medium coals, or heat gas grill to medium.
3. Place ribs on grill; brush with barbecue sauce.
4. Grill, covered, turning often and brushing with barbecue sauce, for about 15 minutes or until crisped
5. Heat any remaining barbecue sauce and serve with ribs.

Makes 6 servings.

Stout Crème Anglaise

• 1/2 cup stout such as Mackeson or Guinness (pour beer slowly into measuring cup; do not measure foam)
• 5 large egg yolks
• 3/4 cup packed light brown sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla

Bring beer just to a boil in a small heavy saucepan, then remove from heat.

Whisk together yolks, brown sugar, and a pinch of salt in a medium bowl until combined well. Whisk in cream and vanilla, then add hot beer in a slow stream, whisking constantly. Transfer to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thickened and registers 175°F on thermometer (do not let boil), about 5 minutes.

Pour custard sauce through a fine-mesh sieve into a metal bowl, then set bowl in a larger bowl of ice and cold water and stir until cool. Remove from ice bath and refrigerate, covered, until cold, at least 1 hour.

Makes 1.5 cups

Thanks to Gourmet

Beer Batter Crepes

• 3 eggs, lightly beaten
• 1 cup milk
• 1 cup beer
• 1 3/4 cups all-purpose flour
• 1 pinch salt
• 2 tablespoons vegetable oil
• 2 tablespoons butter

1. In a large bowl, whisk together eggs, milk and beer. Gradually whisk in flour. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes, so all is thoroughly incorporated. Let the batter sit for 1 hour.
2. Heat a 10 inch non-stick skillet over medium heat. Brush it with butter, and when it's hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet, and rotate it so the batter covers the bottom of the pan in a thin layer, pouring out any excess batter. Cook the crepe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds. Transfer to a plate, and keep warm by covering with aluminum foil. Continue until all of the batter is used.

Makes 12 servings

Thanks to Magigue

Margarita

• 1 12oz Limeade frozen
• 1 8oz sprite
• 1 Bottle Corona Beer
• 12oz Tequila

mix all ingredients above

serve over ice, rimmed with salt if desired.

Makes 1 pitcher

Beer Braised Cabbage

• 1/2 pound bacon, chopped
• 2 cups thinly sliced onions
• 1/4 teaspoon salt
• 2 teaspoons chopped garlic
• 1/4 teaspoon freshly ground black pepper, or more to taste
• 1/2 head green or white cabbage, shredded (about 1 1/2 pounds)
• 1/4 cup Creole mustard
• 1 teaspoon Steen’s pure cane syrup
• 1 (12-ounce) bottle dark full-flavored beer (recommended: Abita "Turbo Dog")
• 1/4 cup heavy cream

In a large saucepan, over medium heat, render the bacon until crispy, about 10 minutes. Add the onions, salt, and pepper and cook, stirring, until the onions are soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the cabbage, mustard, and cane syrup and cook, stirring, for 3 minutes. Add the beer, cover, and cook for 20 minutes, stirring occasionally. Add the cream, stir well, and cook, covered, for 10 minutes.

Yield 6 servings.

Thanks to Emeril

Crockpot Beer Spice Cake

• 2/3 c Butter
• 1 1/2 c Brown sugar; firmly packed
• 2 Eggs
• 2 1/2 c Flour
• 1 1/2 ts Baking powder
• 1/2 ts Baking soda
• 1/4 ts Salt
• 1 ts Cinnamon
• 1 ts Allspice
• 1 12 oz can beer (1 1/2 cups)
• 1/2 c Walnuts; chopped
• 1/2 c Golden raisins

Cream butter and sugar until light. Beat in eggs.
Combine flour, baking powder, soda, salt, cinnamon and
allspice. Add dry ingreds. to creamed mixture alternately
with beer. Mix until blended. Stir in walnuts and raisins.
Turn into well greased and floured 2 qt. pudding mold.
Place in crockery part of pot. Cover top of mold with 4 or
5 layers of paper towels. Place lid LOOSELY on crock pot.

Cook on High allowing 3 1/2 hours for 3 qt. pot and 4
hours for 4 1/2 qt. size. Cool on rack 10 minutes, then
turn out of pan. Serve warm with Hard Sauce or ice cream.

Makes 1 cake.

Thanks to Extra Special Crockery Pot Recipes

Beer Burgers With Beer Braised Onions

Beer Braised Onions

• 1 tablespoon butter
• 1 large onion, sliced thin
• 1 cup beer
• 1 teaspoon sugar
• 1/2 teaspoon salt

Burgers

• 1 1/2 lbs ground chuck
• 2 tablespoons beer
• 1/2 teaspoon Tabasco sauce
• 1/4 teaspoon worcestershire sauce
• salt and pepper
• 4 hamburger buns
• 4 slices cheese (your choice)

1 Onions: melt butter in saucepan over medium-high heat. Add onions and saute, stirring frequently, until tender, about 5-6 minutes. Add 3/4 cup beer, sugar, and salt. Cook until all the beer has been absorbed by the onions and they begin to brown slightly, about 18 minutes. Add the remaining 1/4 cup beer and bring to a simmer. Keep onions warm.

2 Burgers: In a large bowl, thoroughly combine the ground chuck, Tabasco sauce, Worcestershire sauce, and salt and pepper. Gently form into 4 patties, handling as little as possible so as not to make the burgers tough.

3 Grill burgers to your desired degree of doneness.

4 Toast buns on the grill.

5 Serve burgers on the toasted buns topped with the cheese, beer braised onions and ketchup.

Serves 4

Thanks to Lvs2Cook

Chili Verde

• 2 pounds lean pork
• 1 large onion -- coarsely chopped
• 1 large green bell pepper -- coarsely chopped
• 4 cloves garlic minced
• 1 can (4 oz) diced green chiles
• 2 jalapenos sliced
• 4 medium tomatillos
• 2 teaspoons oregano
• 1 teaspoon dried red chili peppers
• 2 teaspoons sage
• 1 teaspoon cumin seeds
• black pepper
• 1/2 cup beer
• salt and pepper -- to taste

Coarsely chop and saute the onion and green pepper in olive oil with the garlic. Add to the crockpot along with the green chilis and tomatillos.

Trim off excess fat from the pork, cut into cubes, and brown in the pan that you sauteed the onion, etc. in. Add to crock. Add seasonings and beer. Cook on low for 8 hours or on high for 5 hours.

serves/makes 6

Thanks to CDKitchen

Pork Chops in Beer

• 2 cups ketchup
• 1 (12 fluid ounce) can or bottle beer
• 3/4 cup packed brown sugar
• 8 pork chops

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine the ketchup, brown sugar and beer. Mix well and pour into a 9x13 inch baking dish. Place the pork chops over this mixture in the dish.
3. Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour, or internal pork temperature reaches 160 degrees F (175 degrees C). (Note: Place foil over pork chops if they start to brown too quickly.)

Make 8 Servings

Thanks to Sadie

One-Pot Clambake

• 2 pounds small new potatoes
• 8 ounces Spanish chorizo or kielbasa, sliced
• 1 large onion, thinly sliced
• 1 12-ounce bottle lager beer
• 4 bay leaves
• Kosher salt and pepper
• 8 ears corn, cut into thirds
• 2 pounds large shrimp, shells on
• 4 dozen littleneck clams, scrubbed
• 2 baguettes, warmed
• 2 sticks butter, melted

Heat grill to high.

In an 11-quart stockpot, combine the potatoes, chorizo, onion, beer, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper. Add just enough water to cover the potatoes. Add the corn, shrimp, and clams in layers.

Cover the pot. Cook on grill until the clams open, the shrimp are opaque, and the potatoes are tender, 20 to 25 minutes. (Or cook on the stove over medium-high heat.)

Transfer to a large platter and serve with the bread and butter.

Tip: Yep, clambakes are messy -- especially with all that melted butter. Make yours a little tidier by giving each guest a small bowl of butter, poured from a pitcher. After the meal, pass each guest a bowl filled with water and lemon slices to rinse off sticky fingers.
Nutritional Information

Makes 8 servings

Thanks to Kate Merker, Real Simple, AUGUST 2008

Maytag Beef and Bacon Stew

• 1 cup crumbled Maytag blue cheese (available in most markets)
• Pinch of dried rosemary, crumbled
• Pinch of dried thyme, crumbled
• 1 tablespoon cider vinegar
• 2 tablespoons vegetable oil
• 2 cups beef broth
• 5 slices lean peppered bacon
• 3 large onions, coarsely chopped
• 2 1/2 pounds beef shoulder, trimmed of excess fat and cut into 1 1/2-inch cubes
• 1 cup ale or full-bodied beer
• 3 tablespoons all-purpose flour
• 2 bay leaves
• Salt and freshly ground black pepper to taste

1. In a large, heavy pot, fry the bacon over moderate heat till almost crisp, drain on paper towels, and crumble. Add the onions to the bacon fat, reduce the heat to very low, and cook them slowly, stirring, till nicely caramelized, about 20 minutes. Transfer the onions to a plate, add the vegetable oil to the remaining fat in the pot, and increase the heat to moderately high.

2. On a large plate, dust the beef in the flour, tapping off any excess. Add to the pot and brown on all sides. Add the ale and stir, scraping any browned bits off the bottom of the pot. Add the crumbled bacon and onions to the pot and add the thyme, rosemary, bay leaves, salt and pepper, broth, and vinegar. Bring to a boil, reduce the heat to a simmer, cover, and cook till the beef is very tender, about 2 hours.

3. Serve the stew in bowls with a little blue cheese sprinkled on top.

Yield: 4 servings

Thanks to The Bacon Cookbook by James Villas, copyright 2007 John Wiley & Sons

Marinated Flank Steak

• 3 (2-pound) flank steaks
• 1 (12-ounce) can beer
• 1 (8-ounce) bottle Italian dressing
• 1/4 to 1/3 cup fajita seasoning

Place flank steaks in a large zip-top plastic bag.

Combine beer, Italian dressing, and fajita seasoning; pour evenly over steak. Seal bags, and chill 8 hours, turning occasionally.

Remove steak from marinade, discarding marinade.

Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, only light one side.) Place food grate on grill. Place steak on lit side of grill. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 20 minutes or to desired degree of doneness. Let stand 10 minutes before slicing.

Make 12 servings.

Note: For testing purposes only, we used Bolner's Fiesta Brand Extra Fancy Fajita Seasoning, which is available at Wal-Mart and most supermarkets.

Thanks to Southern Living, MAY 2004

Beer-Braised Beef with Italian Salsa Verde

Salsa Verde:

• 1 cup chopped fresh mint
• 2/3 cup chopped fresh dill
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup finely chopped shallots
• 1 tablespoon chopped capers
• 3 tablespoons extravirgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Beef:

• 2 pounds boneless chuck roast, trimmed, cut into 3-inch cubes
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1 teaspoon olive oil
• 3 cups vertically sliced onion (about 1 large)
• 1 cup fat-free, less-sodium beef broth
• 1 (12-ounce) can Guinness Stout

Remaining ingredient:

• 1 (16-ounce) loaf Italian bread, cut into 16 (1-ounce) slices, toasted

Preheat oven to 350°.

To prepare salsa, combine first 8 ingredients in a small bowl. Cover and refrigerate.

To prepare beef, sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes or until browned. Remove from pan.

Add 1 teaspoon oil and onion to pan. Reduce heat, and cook 12 minutes or until golden brown, stirring occasionally.

Return beef to pan. Add broth and beer; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until tender. Remove beef from pan; shred with 2 forks. Return beef to pan; stir. Spoon 1/4 cup beef mixture over each bread slice; top each with 1 1/2 tablespoons salsa.

Yield 8 servings (serving size: 2 topped slices)

Thanks to Katherine Cole, Cooking Light, DECEMBER 2006

Beer-Batter Fried Pickles

• 2 (16-oz.) jars dill pickle sandwich slices, drain
• 1 large egg
• 1 (12-oz.) can beer
• 1 tablespoon baking powder
• 1 teaspoon seasoned salt
• 1 1/2 cups all-purpose flour
• Vegetable oil
• Spicy Ranch Dipping Sauce

1. Pat pickles dry with paper towels.

2. Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.

3. Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium-high heat to 375°.

4. Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles, in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Spicy Ranch Dipping Sauce.

Note: For testing purposes only, we used Vlasic Kosher Dill Stackers.

Makes 8 to 10 servings

Thanks to Southern Living, JULY 2007

Tricked Out Westside Tilapia

• 1 teaspoon fresh ground black pepper
• 1/2 cup malt vinegar
• 2 1/2 teaspoons crushed garlic
• 1/2 cup chopped white onion
• 1 sliced yellow bell pepper
• 1 small can crushed tomatoes
• 1 jalapeno pepper (optional)
• 1 can fire roasted green chilies
• 1/2 can of beer (not light)
• 1 1/2 teaspoons seasoning salt
• 2 lbs of tilapia fillets, rinsed

1. Preheat oven to 350 degrees F.
2. Place tilapia filets in 2-quart casserole dish. Sprinkle garlic, seasoning salt and pepper all over the filets. Put chopped onion in dish. Pour malt vinegar over the filets. Mix everything and rub into fish with your hands.
3. Lay filets out flat and put can of roasted chilies over the filets. Pour beer over the whole mixture. Add chopped jalapeno for extra heat. Pour can of crushed tomatoes and sliced pepper on top.
4. Cover dish, place in oven and cook for 35-40 minutes or until the fish is flaky.

Yield: 4 servings

Thanks to Coolio's Rules

Red Stripe Chicken

• 1 tablespoon dried oregano
• Salt
• 2 tablespoons canola oil
• 1 3-pound chicken with a split lemon stuffed into its cavity
• 6 carrots, cut coarsely on the diagonal
• 4 whole garlic cloves, peeled
• 2 onions, coarsely chopped
• 2 green bell peppers, coarsely chopped
• 3 potatoes, peeled and quartered, about 1 pound
• 1 1/2 liters Red Stripe or other beer
• 3 bay leaves

It may be hard to believe that such a sumptuous chicken dish is actually made with beer, but it's the Red Stripe that gives the otherwise straightforward ingredients in this recipe a touch of authentic Jamaican flavor and a tantalizing smell.

1. In a deep pot, heat the oil. Add the onion, garlic, green peppers, potatoes, carrots, bay leaves, and oregano. Saute for 5 minutes. Add the entire chicken, turning it to brown on all sides.

2. Pour the beer into the pot; it should almost cover the chicken. Mix well, and cover the pot. Reduce the heat to medium low.

3. Intermittently stir and add more beer, if needed to keep the chicken bathed. Add salt and cook until well done, about 45 minutes. Serve in a deep platter surrounded with the vegetables, with the broth poured over the chicken.

Yield: 4 servings

Thanks to Tangy, Tart, Hot & Sweet by Padma Lakshmi, copyright 2007 Weinstein Books

Beer Cheese Pretzel and Dip

• 1 (16 ounce) package hot bread roll mix with yeast
• 1 cup shredded sharp Cheddar cheese
• 1 1/4 cups beer
• 1 egg, beaten
• 2 tablespoons kosher salt
• 1 (8 ounce) package cream cheese, diced and softened
• 1 (8 ounce) package processed cheese, cubed
• 3/4 teaspoon garlic powder
• 1/2 cup beer, room temperature

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese.
3. In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt.
4. Bake 25 minutes in the preheated oven, or until golden brown.
5. In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.

Thanks to DOREENB