Beef and Beer
Cheddar & Beer Cheesecake
Fried Asparagus in Beer Batter
White Beer Cheese Dip
Beer Cheese Fondue





Beef And Beer

Source: A Taste of Eureka Hospital-ity
Servings: 6
Categories: 5-10G Low Carb

2 lg onions
Butter
3 lb round steak -- 1.5k cut in cubes
1/4 cup soy concentrate
Salt and pepper -- to taste
3 cl garlic -- minced
1/2 cup beer

Peel onions and slice. Melt 4 tablespoons butter. Add onions and cook
until soft and lightly browned. Remove onions. Dust meat cubes with a
little flour. Melt 4 tablespoons butter. Add meat and brown. Return
onions to pan. Season with salt and pepper. Add garlic and beer.
Bring to boil. Reduce heat to simmer. Cover and cook about 1 1/4
hours or until meat is tender.

Per Serving (excluding unknown items): 492 Calories; 27g Fat (51.7%
calories from fat); 50g Protein; 8g Carbohydrate; 1g Dietary Fiber;
134mg Cholesterol; 116mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean
Meat; 1/2 Vegetable; 1 1/2 Fat.

Posted By: Gladys/PR
Board: Daily Recipe Swap at RecipeLink.com
SOURCE: Meat-Lovers Digest
Posted By: Jamie R >



Cheddar & Beer Cheesecake
Yield: 16 Servings
From: Gladys/PR 12-10-2003


1 1/4 cups gingersnap cookie crumbs -(about 20; snaps)
1 cup plus 2 tablespoons sugar, -divided
1 tsp ground ginger
1/4 cup unsalted butter or -margarine, melted (1/2 st
24 oz cream cheese, at room -temperature (; 3 packages)
1 cup shredded sharp cheddar -cheese (4 ounces)
5 large eggs, at room temperature
1/4 cup non-alcoholic beer
1/4 cup heavy cream

Preheat the oven to 300F. Lightly butter the bottom only of a 9-inch
spring form pan with removable side.
In a medium-size bowl, combine the cookie crumbs, 2 tablespoons of
the sugar, the ginger, and butter. Press firmly into the bottom of
the prepared pan. Chill while making the filling.
In a large bowl with an electric mixer at medium speed, beat both
cheeses just until smooth. Gradually add the remaining 1 cup of
sugar, beating just until light and fluffy. Add the eggs, one at a
time, beating just until each is combined. At low speed, beat in the
beer and heavy cream. Pour into the prepared pan.
Bake for 1 1/2 hours or until the center is set and the top is
lightly golden, but do not brown. Turn off the oven and place a
wooden spoon in the door to hold it slightly ajar; let the cake sit
in the oven for 30 minutes. Remove the cake to a wire rack and cool
completely. Chill for several hours or overnight. Makes 16 servings.


SOURCE: Recipe-Riot Digest
Posted By: Jamie R >



Fried Asparagus in Beer Batter

1 to 2 pounds asparagus
1 cup flour
1, 12 ounce, can of beer
Salt, pepper, garlic powder, seasoned salt and Italian seasoning to taste
Olive oil

Mix flour and seasonings together. Add beer to dry ingredients, mixing
slowly until thick enough to cling to asparagus. Cut asparagus into
2-inch
pieces. Heat olive oil. Deep fry the coated asparagus in 2 inches of
olive oil until golden brown, turning once.


SOURCE: SimpleMeals Digest
Posted By: Ann >




White Beer Cheese Dip



6 cups shredded Asadero cheese - shredded
1 sm. onion - chopped fine
1 tsp. Tabasco Sauce
2-3 jalapeno peppers - seeded, chopped fine
2 Tbsp prepared horseradish
2 cloves garlic - chopped fine
1 cup beer

Combine all ingredients in crock pot and stir.
Cook on low heat setting until all ingredients are melted together.
Stir again, and serve hot with warm corn tortilla chips.



SOURCE: Our_Recipe_World Digest 1976
Posted By: "susannafreeman" >
Date Sent: Wed, 16 Mar 2005



Beer Cheese Fondue


1 clove garlic - peeled
12 oz. can OR bottle of flat beer
3 Tbsp all-purpose flour
3/4 tsp. black pepper
1 splash Tabasco sauce
1 pinch salt
1 dash ground mustard seed
1 lb. aged cheddar cheese - cubed OR shredded
1 loaf French bread - cubed

Rub garlic clove over the inside surface of a fondue pot; mince
garlic clove; set both aside.
In a saucepan, stir together a small amount of beer and flour; once a
paste has formed, stir in remaining beer and all other ingredients,
except cheese.
Over medium heat, heat mixture through.
Slowly add cheese, stirring as you add it to the pan, until all
cheese has melted.
Transfer contents of pot to a fondue pot.
Serve with French bread cubes to dip in cheese.


SOURCE: Our_Recipe_World Digest
Posted By: "susannafreeman" >
FROM ANN IN FLA


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/