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Mix all ingredients well, adding more beer as needed to create a workable texture; Cheese will re-harden somewhat upon chilling again. Chill for at least 4 hours, a day is better- serve with your favorite dippers
1-1/4 cups all-purpose flour
2 eggs, beaten
3 tsp. vegetable oil
3 tsp. sugar
1/2 tsp salt
2 Jona, Braeburn, or Cortland apples
1 bottle imported Petris Triple Ale (may substitute any malty ale)
Peel, core, and slice apples into chunks, about 1/2" in size
In a mixing bowl combine flour, sugar, and egg yolks; reserve egg whites.
Stir in beer and oil, mix until a doughball forms.
Whip eggwhites until they become fluffy; mix into doughball
Remove doughball, turn in apple chunks, and divide into four dough patties
Fry in 375 degree hot oil until browned and cooked through.
May be topped with confectioner's (powdered) sugar or served plain;
serve warm.
2 cups grated sharp cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup of Saranac Pilsner
1 tbsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp Tabasco sauce (substitute Red Hot)
1/2 tsp. paprika
1/2 tsp. dry mustard
In a food processor or with a strong arm, blend all ingredients together
until mixed thoroughly. Spoon into a jar or serving dish and allow to chill
until next day or until solid. May be rolled in chopped walnuts or
pecans and shaped into a cheese log.
Ajust hot peppers and garlic to taste as desired
1 package Kahn's beef franks or other quality hot-dogs (as if there
is such a thing!)
1 bottle lager beer
1 cup tomato ketchup
1 small can pineapple chunks
1 can water chestnuts
Toothpicks
Cut hot dogs into chunks, about 1" long. Drain pineapple chunks; set aside. Drain water chestnuts.
In a saucepot combine ketchup and beer; heat to boiling. Reduce heat
to a simmer, add hot dogs and water chestnuts.
Cook for 7-8 minutes. Remove hot dogs and water chestnuts
and drain. Alternately skewer a hot dog, chestnut, and pineapple
chunk with a toothpick, serve immediately.
1-1/2 cups beer (Vary style for different effects)
1 8-oz. can Hunt's tomato sauce
1 small can tomato paste
1 onion, diced
1/4 cup honey
1/4 cup red wine vinegar
1/4 cup brown sugar
2 Tbs. mollasses
2 Tbs. Worcestershire sauce
1 Tbs. chili powder
2 cloves garlic, minced
1 tsp. liquid smoke
1/2 tsp. cumin
Combine all ingredients in a large saucepan; bring to a boil.
reduce heat and simmer for 15-20 minutes, stirring frequently.
Allow to cool. Brush over meats while grilling or baking.
Beer-Broth Onion Soup
2-3 large onions, about 1 lb.
3 cups beef bouillon
1 bottle Amber Ale
1/4 pound grated cheese (Parmesean, Romano, Swiss)
French bread, sliced and toasted
2 Tbsp. butter
1 Tbsp Worcestershire sauce
1/2 tsp ground pepper or to taste
cooking oil
salt
Heat butter and about 2 tablespoons oil in a Dutch oven or cookpot.
Add thinly sliced onions and continue to stir constantly until they turn
a light brown. Slowly stir in beef broth, and simmer about 10 minutes.
Gently add in beer, Worcestorshire sauce, pepper, and salt to
taste. Simmer 15 minutes.
Pour soup into serving bowls, top each with a slice of toasted bread.
Sprinkle tops with grated cheese.
You may place these under the broiler for a moment to brown the tops,
or serve as is.
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