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Beef brisket is rubbed with spices, doused with Irish stout beer, covered, and baked at a low temperature for 8 hours creating a steamed and tender brisket perfect for St. Patrick's day.
cooking.nytimes.com
“The reason to corn your own beef is flavor,” said Michael Ruhlman, a chef and passionate advocate of the process He wrote about it with Brian Polcyn in their book, “Charcuterie: The Craft of Salting, Smoking and Curing.” “You can achieve tastes that aren’t available in the mass produced versions,” he said Feel free to experiment with the “pickling spices” called for below — you can customize them, if you like, from a base of coriander seeds, black peppercorns and garlic — but please do not omit the curing salt, which gives the meat immense flavor in addition to a reddish hue
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Baked chicken with Brie -- a French delight that is simple to cook!
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Get Fried Catfish Recipe from Food Network
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Get White Miso Mussels with Watercress Recipe from Food Network
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Popular within the sailing community, the dark 'n' stormy is also the national drink of Bermuda. The simple mixture of dark rum and ginger beer makes for a great cocktail in any weather.
Ingredients: rum, ginger beer, ice
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This virgin Pimm's Cup cocktail recipe is made with infused nonalcoholic white and red wines to replace the gin and Pimm's.
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This steamroller beer cocktail recipe combines steam beer with St-Germain, rye, and cherry Heering.
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Blue Moon's awesome Summer Honey brew inspired me to combine the sweetness of honey with the crispy crunch of toasted coconut ... with beer-marinated chicken!
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When slow roasted in beer and seasoned with onions and herbs, this simple pork roast turns sumptuous, rich and delicious. Scrape the roasting pan, and use the drippings to make a wonderful gravy.
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Get Cheddar Broccoli Soup with Bacon and Egg Croutons made with Bavarian Wheat Beer Recipe from Food Network