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Nom Nom Nom.
James Bullard simmers his sausages in beer first, which makes for quick grilling and helps feed guests fast. We love these smeared with coarse-grain mustard on crusty rolls. The onions take on a lot of the ale's flavor, including its slight bitterness. Leave them off your sausage if you're sensitive to bitter flavors. Prep and Cook Time: 40 minutes. Notes: You can add up to 8 more sausages without increasing the amount of beer or onion.
With lean ground beef, four types of beans and lots of seasonings and toppings, this chili is truly “fully-loaded.” But those aren't the only heavyweights in here; every serving provides a hefty 26 g protein and 11 g fiber. Cynthia Baca - Cranberry Township, Pennsylvania
Delicious slow-cooked barbecue beef. Served this at a Super Bowl® party and it was a big hit!
Oven slow cooked beef with beer.
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. On the road to Lockhart, Texas in the Hill Country outside of Austin, I discovered barbecue heaven where smoke meets beef. This slow-cooked brisket is crunchy and almost burnt on the outside, tender and juicy on the inside. After tasting a delicate 2-pound portion, I got some tips from the pit master himself and promptly went home and created my own version. The simple salt-and-pepper Lockhart Dry Rub is favored by the old guard and the Tricked-Up Brisket Rub is akin to what some of the younger up-starts in the barbecue world are doing to add a little more dimension to their burnt ends. Both rubs are great for slow-cooking and smoking brisket. You only need to make one rub to make this brisket so just pick whichever is more appealing to you. Be sure to purchase an untrimmed brisket. The meat needs all of the fat cap to keep it moist during the long cooking time.
Melt in your mouth brisket
From Ruth Van Waerebeek's "Everybody Eats Well in Belgium." Use a rich, dark and slightly bitter beer, such as Rodenbach, or a dark Abbey ale. Serve with French fries or boiled potatoes, applesauce, and beer.
Here’s a fuss-free way to “fancy up” your Easter ham that everyone will love. Explains Kim Ryon of Factoryville, Pennsylvania, “My motto is: Anything with brown sugar has to be good.” And this ham really is!
A baked ham with a brown sugar-sweetened beer glaze.
I never made a ham but I have this recipe for my husband who loves ham. Maybe you do too?
This is without a doubt the most-asked-for recipe in the 17-year history of my radio show. Demand for it rises during the holidays but never goes away completely.
“Red cooking” is a Chinese braising technique using a mixture of soy sauce, rice wine, broth, and spices, particularly star anise. Good-quality soy sauce, when long braised, will take on a deep red cast-thus the name. Trim some of the ham’s exterior fat for a leaner dish.
This sensational dish is so wonderful to come home to, especially on a cool fall or winter day. It's a delicious way to use up leftover holiday ham, too.—Jill Pennington, Jacksonville, Florida
This is a rich and creamy egg nog that is an alternative to traditional egg nog because the eggs are cooked. When served chilled and topped with a dollop of whipped cream and a sprinkling of nutmeg an..
Artichokes speak of indulgence, partly because preparing them involves a degree of fuss. Luckily, they can be cooked ahead of time.
This recipe goes with Spicy Seafood Stew
We made an already simple recipe even easier by omitting brand names from the ingredient list. Almost any tequila will do but after experimenting with several different beers, we found we prefer a lighter-style lager here. This recipe can be readily increased to serve a large crowd.
Here is a recipe from my Aunt Mary.
Our favorite backyard BBQ burger - very juicy and flavorful.
The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. This Midwestern classic is a staple at any summertime outing, but is particularly associated with tailgates at schools like the University of Wisconsin, Minnesota, and Michigan. A mild sausage made mostly of veal and pork, bratwurst crisps nicely but can dry out quickly if overcooked. A post-grilling beer bath serves to add some aromatic flavors, much-needed moisture, and additional cook time.
I had no idea about the widespread popularity of beer bread until Debbie Bickford, a longtime fan of my show, e-mailed her family’s version to me, along with this introduction: “Hope you will enjoy this simple bread. It looks lumpy, but the lumps are yummy. My granddaughter likes it for the butter.”
For a bolder flavor, use a dark beer. Serve in 16-oz. mason jars for fun.
For fast measuring, you can use the empty can of limeade concentrate to measure the tequila. One 12-oz. can is equivalent to 1 1/2 cups. Serve in salt-rimmed glasses, if desired.
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