By John Schlimm
Now beer fanatics in all places could have their favourite brew and consume it too! courting again hundreds of thousands of years to historical Babylonia, beer is the main well-known and loved thirst quencher the area has ever recognized. The Bible praises it, Egyptians have been buried with it, our Founding Fathers trusted it, scientific journals prescribe it, and Noah and the Mayflower set sail with it. no matter if kegged, bottled, canned, free-flowing, or whipped into Golden Cheesecake, beer is all approximately friendship, laughter, and celebrating lifestyles to its fullest.
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Extra resources for The Beer Lover's Cookbook: More than 300 Recipes All Made with Beer
Cook the mixture, covered, over a low heat for 30 minutes. Transfer the saucepan to a grill. Heat the hotdogs on the grill. While the hotdogs are grilling, dip them into the beer sauce a few times. Continue to grill the hotdogs to desired doneness. Place the hotdogs on the hot dog buns and top them with the cooked onions and the remaining sauce as desired. D Microwavable Hotdogs E • Yields 4 Servings 12 1 ounces beer pound hotdogs Hot dog buns (warmed) Sauerkraut (warmed) In a casserole dish, combine the beer and hotdogs.
D Sloppy Joes E • Yields 6 to 8 Servings 2 1 1 H H 1 2 1 pounds hamburger large onion, chopped large green pepper, chopped cup V-8 juice cup beer to 2 cups ketchup (as needed to taste) teaspoons chili powder (or as needed to taste) teaspoon beef bouillon Salt and pepper to taste Seasoned salt to taste In an electric frying pan, brown the hamburger, onion, and pepper. After the hamburger is cooked through, add all of the other ingredients, stirring to mix well. Simmer the mixture until it is thick.
Pour the melted Cheddar cheese mixture into a blender, adding 1 cup of the soup mixture and blending until the mixture is smooth. Set this mixture aside. Remove the soup mixture from the heat and strain the liquid. Reserve this liquid. In a blender, purée the strained onions until they are very smooth. Pour the puréed onions into the soup pot. Add the reserved liquid and the Cheddar cheese mixture. Add the salt and pepper to taste. indd 27 Anne Sexton, American poet 3/6/09 11:54:36 AM 28 The Beer Lover’s Cookbook D Reuben Soup E • Yields 8 Servings 1 2 3 12 2 4 3 3 3 3 1 2 10 2 corned beef brisket (3 to 4 pounds), rinsed cups rinsed and drained sauerkraut cups thinly sliced red cabbage ounces beer medium onions, thinly sliced cloves garlic, chopped tablespoons Dijon mustard tablespoons butter tablespoons all-purpose flour tablespoons tomato paste tablespoon mild paprika teaspoons caraway seed Salt and pepper to taste slices pumpernickel bread, cubed and toasted cups shredded Swiss cheese In a Dutch oven, cover the corned beef brisket with cold water, bring the water to a boil, and skim off any matter that rises to the surface.