#beerinfused

[cheydumpling]

Drunken Beans Frijoles Borrachos is a hearty and flavorful Mexican bean dish cooked with beer, spices, and aromatic vegetables. The long simmering time allows the beans to absorb the rich flavors, making it a perfect side dish or main course.

Ingredients: 2 cups pinto beans, dried. 1 onion, chopped. 4 cloves garlic, minced. 1 jalapeo, sliced. 1 cup beer preferably dark beer. 1 cup water. 1 cup diced tomatoes. 1/4 cup cilantro, chopped. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons vegetable oil. Lime wedges for serving.

Instructions: After rinsing, soak the pinto beans in water for the entire night. Vegetable oil should be heated over medium heat in a big pot. Add the minced garlic, sliced jalapeo, and chopped onions. Saut onions until they become transparent. Add the soaked beans to the pot after draining and rinsing them. Add the diced tomatoes, cumin, chili powder, water, beer, and salt and pepper to taste. Mix thoroughly. After bringing the mixture to a boil, lower the heat, cover it, and simmer the beans for two hours, or until they are soft. After adding the chopped cilantro, simmer for a further fifteen minutes. Taste and adjust the seasoning. Serve lime wedges alongside the Drunken Beans.

Prep Time: 15 minutes

Cook Time: 135 minutes

Wading Spearing

[pk-dub]

Indulge in rich and moist chocolate stout cupcakes topped with a velvety salted caramel frosting. The combination of dark beer and cocoa creates a deep, complex flavor that pairs perfectly with the sweet and salty frosting. A decadent treat for any occasion!

Ingredients: 1 cup stout beer. 1 cup unsalted butter. 3/4 cup cocoa powder. 2 cups all-purpose flour. 2 cups granulated sugar. 1 1/2 tsp baking soda. 3/4 tsp salt. 2 large eggs. 2/3 cup sour cream. For Salted Caramel Frosting:. 1 cup unsalted butter, softened. 2 cups powdered sugar. 1/4 cup salted caramel sauce. 1 tsp vanilla extract. 1/2 tsp sea salt.

Instructions: Preheat the oven to 350F 175C and line a cupcake tin with paper liners. In a saucepan, heat the stout beer and butter over medium heat until the butter melts. Remove from heat, add the cocoa powder, and whisk until smooth. Allow the mixture to cool slightly. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. In another bowl, beat the eggs and sour cream together until well combined. Gradually mix the stout-cocoa mixture into the egg-sour cream mixture. Fold the wet ingredients into the dry ingredients until just combined. Fill each cupcake liner about 2/3 full with batter. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely. For the frosting, beat the softened butter until creamy and smooth. Add the powdered sugar and beat until light and fluffy. Mix in the salted caramel sauce, vanilla extract, and sea salt until well incorporated. Once the cupcakes are completely cooled, frost them with the salted caramel frosting. Drizzle with extra salted caramel sauce for decoration, if desired. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Welcome to Phil Bradley training

[noxtears]

Indulge in the rich flavors of slow-cooked beer-infused ribs, paired with fluffy jasmine rice and vibrant peas. The addition of peonies adds a touch of elegance to this comforting bowl.

Ingredients: 2 racks baby back ribs. 1 cup beer your choice. 1 cup barbecue sauce. 1 cup jasmine rice. 2 cups peas fresh or frozen. 1 cup diced peonies optional, for garnish. Salt and pepper to taste.

Instructions: Season the ribs with salt and pepper. Place the ribs in the slow cooker and pour beer over them. Cook on low for 6-8 hours until the ribs are tender and cooked through. Preheat your grill or oven broiler. Transfer ribs to the grill or broiler, basting with barbecue sauce and cooking until caramelized. While ribs are grilling, cook jasmine rice according to package instructions. In the last 5 minutes of rice cooking, add peas to the pot to steam or cook separately. Assemble rice bowls with a layer of rice, topped with peas, beer ribs, and a drizzle of additional barbecue sauce. Garnish with diced peonies, if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 480 minutes

HatGenSoc

[garyandlinda]

These ultimate beer-infused burgers are so ridiculously good that you'll never make burgers another way again. The combination of beer, Worcestershire sauce, and a medley of spices elevates the flavor to new heights, while the melted cheddar cheese adds the perfect finishing touch. Get ready for a burger experience like no other!

Ingredients: 1.5 lbs ground beef. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1/4 cup beer your choice. 1 tsp Worcestershire sauce. 1/2 tsp salt. 1/4 tsp black pepper. 4 burger buns. 4 slices cheddar cheese. Lettuce, tomato, and pickles for garnish. Ketchup and mustard for condiments.

Instructions: Ground beef, chopped red onion, minced garlic, beer, Worcestershire sauce, salt, and black pepper should all be mixed together in a bowl. To keep the burgers tender, don't overmix the ingredients. Just mix them until they are well mixed. Split the mixture in half and shape each half into a burger patty. Warm up your grill or pan on the stove by setting it on medium-high heat. Put the burger patties on the grill or pan and cook them for four to five minutes on each side for medium-rare, or longer if you like them more done. Add a slice of cheddar cheese to top of each patty in the last minute of cooking and let it melt. You can grill or toast the burger buns until they are lightly browned. Put lettuce, tomato, and pickles on the bottom bun of your burgers, then top with the cheese-topped patty. On the top bun, put ketchup and mustard. Then, use it to carry the burger closed. Enjoy your best burgers with beer in them while they're still hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Tales From Out There

[partway-mist]

Beer batter adds a crispy and flavorful coating to juicy chicken breasts, making this a deliciously satisfying dish.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup beer. 1 egg. Oil for frying.

Instructions: Put flour, baking powder, salt, and pepper in a bowl and mix them together. Mix the beer and egg in a different bowl using a whisk. Mix the wet and dry ingredients together slowly while stirring until the mixture is smooth. Fry or heat oil in a deep pan until it reaches 375F 190C. Let the extra batter drip off the chicken breasts as you dip them in it. Add the chicken to the hot oil slowly and carefully. Fry for about 6 to 8 minutes on each side, or until golden brown and fully cooked. Take the chicken out of the oil and put it on paper towels to drain. Serve hot with the sauce of your choice.

Prep Time: 15 minutes

Cook Time: 16 minutes

Harpeth Hills Ladies Golf Association

[snackspire]

Boozy Non-Alcoholic Beer Cookies - Non-Non-Alcoholic Alternative Alternatives

[mymassivemeat]

Tender beef short ribs are braised in rich porter beer and beef broth, and then a creamy jalapeno beer cheese sauce is put on top of each sandwich. Excellent for a hearty and rich meal!

Ingredients: 4 beef short ribs. 1 bottle porter beer. 1 cup beef broth. 1 onion, chopped. 2 cloves garlic, minced. Salt and pepper to taste. 4 sandwich buns. 1 cup shredded cheddar cheese. 1 jalapeno, seeded and diced. 1/4 cup beer. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1/2 cup milk.

Instructions: Put beef short ribs, porter beer, beef broth, onion, garlic, salt, and pepper in a large pot. Once it starts to boil, turn down the heat and let it cook for two to three hours, until the beef is soft. Take the beef out of the pot and shred it with forks. Throw away any bones or extra fat. Melt the butter over medium heat in a different saucepan. After you add the flour, stir it in and cook for one to two minutes, until it turns golden brown. As you whisk in the milk and beer, it will become smooth. Stir in the diced jalapeo and shredded cheddar cheese until the cheese melts and the sauce gets thicker. Toasted sandwich buns just a bit. Put shredded beef on each bun, and then put jalapeno beer cheese sauce on top of each one. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 180 minutes

Serralheria Cmp

[slothsimmer]

Tender beef short ribs are braised in rich porter beer and beef broth, and then a creamy jalapeno beer cheese sauce is put on top of each sandwich. Excellent for a hearty and rich meal!

Ingredients: 4 beef short ribs. 1 bottle porter beer. 1 cup beef broth. 1 onion, chopped. 2 cloves garlic, minced. Salt and pepper to taste. 4 sandwich buns. 1 cup shredded cheddar cheese. 1 jalapeno, seeded and diced. 1/4 cup beer. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1/2 cup milk.

Instructions: Put beef short ribs, porter beer, beef broth, onion, garlic, salt, and pepper in a large pot. Once it starts to boil, turn down the heat and let it cook for two to three hours, until the beef is soft. Take the beef out of the pot and shred it with forks. Throw away any bones or extra fat. Melt the butter over medium heat in a different saucepan. After you add the flour, stir it in and cook for one to two minutes, until it turns golden brown. As you whisk in the milk and beer, it will become smooth. Stir in the diced jalapeo and shredded cheddar cheese until the cheese melts and the sauce gets thicker. Toasted sandwich buns just a bit. Put shredded beef on each bun, and then put jalapeno beer cheese sauce on top of each one. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 180 minutes

Serralheria Cmp