I don't like beer. I think the only recipe that I have that contains beer is my chili recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

Chili - Tex- Mex Seven Pepper Chili
===================================

==================
3 lbs. lean stew meat-beef, , ground coarse or in 1/2-inch cubes
1 lb. pork loin, ground coarse or cubed
2 tbsp. pure lard or shortening
3 large yellow onions, chopped fine
2 stalks of celery chopped
2 tsp. cumin seeds
1 tsp. ground cumin
7 cloves garlic
1 to 3 Tablespoons( or more to taste) of ground chilis. Use a variety of different ones, i.e Chiles pasillas, equines, chile anchos, dried New Mexico Chilis, etc..
1 tsp. Tabasco sauce
2 tsp. salt
5 jalapenos, fresh, seeded
3 cans tomatoes,
1 can beer (Mexican if you have it)
L-oz. square unsweetened chocolate (Or Mexican chocolate)
2 cups Beef Broth
Dried Pinto, black beans or kidney beans

Or canned.
. . Brown meat in fat until no longer pink. Add onions and and celery and
cook until clear. Combine in
food processor or blender the cumin, garlic, and all of the different
chilies., Tabasco, salt, jalapenos, and I can of tomatoes. Blend and
set
aside to steep. Add this mixture to the meat along with the two cans of
tomatoes, the beer, broth and chocolate. Turn fire down real low and
simmer
least 2 hours. If using dried beans add them now. Stir occasionally to
keep it from
sticking. If the meat you have used is lean, you will probably have no
fat
to skim off, but if there is fat floating on the top, skim. Once the
chili
has cooled, you can remove any congealed fat. This keeps well and
freezes well.

TEx-Mex Cookbook

I use beer in tempura batter, and I have also used it when making hush puppies. The tempura batter is simply flour (plus whatever seasonings you want) plus beer, which can be flat. For hush puppies, I use leftover seasoned cornmeal and flour that I have used for breading fried catfish and add a bit of minced onion and minced celery (and sometimes minced jalapeno). Then I add enough beer to make a batter and deep fry it in spoonfuls.

I generally do not cook with beer that much, although I have used it in beans and chili.

Lars

I don't much like beer either, but I do put it in my Cheddar Beer Bread:

Beer/Cheese BRead

4 tablespoons sugar
2 tablespoons yeast
1 cup warm beer or ale (105 - 115 F)
5 cups flour
8 ounces extra sharp cheddar cheese, grated
2/3 cup non-fat instant dry milk powder
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard powder
2 eggs, beaten
Dissolve sugar and yeast in beer, let stand for 5 minutes. Mix 4 1/2 cups flour, cheese, milk powder, salt and mustard powder and eggs in a separate bowl. Stir this into yeast mixture and keep mixing until you have a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Add remaining flour, as needed, to prevent dough from sticking.
Divide dough in half and shape each portion into a round loaf. Place loaves on greased baking sheets, let rise, then slash. . In the meantime, pre-heat oven to 375 F.
bake for about 20 minutes, or until golden brown and hollow sounding when thumped. Cool on wire racks.

I make this in the bread machine, just put the liquid in first, then the dry, cheese goes in with the dry.

Someone will drink a beer on my behalf tonight, I'm sure!

Annie