I often use beer when baking chicken. I put the chicken pieces in a baking dish, pour on a bottle of beer, and then season the chicken with whatever seasonings I want. The beer mingles with the chicken drippings and it makes the chicken tender and tasty. The leftover juice makes great dipping if you have a crusty bread available or you can pour it over rice.

As the liquid in bread. Just about any bread is improved by using beer instead of water.
Back when our friends would have a kegger, I would beg that flat beer left in the keg before they took it back.....and return a loaf of bread for the favor.
Linda C

I don't care for beer, although Elery loves it in chili and in batter for fish.

I use leftover beer to make Beer/Cheese bread, which I also don't really care a lot for but elery loves. I still think it tastes just a little bit like beer, LOL. I use the dough setting on the bread machine for this, but bake it in the oven.

beer Cheese bread.

1 package active dry yeast
3 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 tablespoon butter
10 ounces beer, at room temperature
4 ounces shredded or diced processed American cheese
4 ounces shredded or diced Monterey Jack cheese

Hheat beer and American cheese together until just warm. (I skip this because my bread machine has a "preheat" part of the cycle) There is no need to completely melt cheese. Stir; transfer mixture to bread machine pan. Add remaining ingredients, select white bread or basic setting, and push start.

Makes a 1 1/2-pound loaf.

elery also has a chili dog topping recipe that uses beer and specifically calls for flat beer, but I don't have that here.

Annie

If you end up with a 6-pack and are looking for ideas to "gift" the singles... you can always mix up a package of the infamous "Beer Bread" mix and put it in a basket with the single beer and the baking instructions.

Beer Bread
3 cups self-rising flour (3 cups flour, 4 1/2 tsp powder, 1 ý tsp salt)
3 tablespoons white sugar
1 (12.00 ounces) bottle beer

1. Combine flour and sugar, mix well, add beer and mix with hands!
2. Batter will be sticky.
3. Mix well and pour into bread pan!
4. Bake for 50 to 60 minutes at 350 degrees F.
5. Top will be crunchy, inside will be soft.

If I have some when I made pico de gallo I will add Mexican beer to the mix, not a lot but it's nice with the lime juice, garlic, and cilantro.

Beer-Sugar Carrots.

I don't have a recipe per se for this, I just make it - but it is something like this:

Peel 3-4 large carrots and cut into sticks.
Melt 1 Tbsp butter in a saucepan, sautee carrots briefly on high heat.
Pour in 1 bottle beer. Ale or a full-bodied lager is best, stout can be bitter.
Reduce heat to low, cover pan, simmer for awhile. If the beer isn't covering the carrots, then turn the carrots every now and then.
Add 1/2 cup sugar to pan, stir once or twice, simmer until carrots are tender. Taste along the way and add more sugar if desired. I'm too embarassed to say how much sugar I usually add.
Remove carrots. Raise heat, reduce liquid until it thickens - usually right before it burns.
Salt and pepper the sauce to taste, serve over the carrots.

Usually popular with the kids and the diabetics.

I sometimes add dark beer to stews instead of wine. Depends on if I feel like drinking beer or wine while I'm cooking.

Beef'n Bangers Braised in Beer. Basically beef and sausage stew using beer as the braising liquid.

Simmer brats in beer before grilling.
I add a can to corned beef too.

U-peel-um Shrimp.

Bring beer to soft rolling boil.
Add shrimp.
Simmer untuil done.
Time depends on size of shrimp.

No other seasoning needed.

Serve with favorite cocktail sauce.
Or chilli sauce.

Rusty

I will sometimes add beer when making kraut & sausage.

/tricia

This is a timely topic for me as I have been thinking of recipes for mac and cheese with beer. I'll take T&Ts.

LOL..I had to come out of lurkdom for this one...I cook / grill with beer a lot...A fresh cold Blue Moon or Sam Adams is great to consume while your waiting for the pizza or steak to get done...Now Seriously, like others I pour some into the chili, beef stew or use it in a couple bread recipes....there are also some good marinade recipes that use beer too.

"A fresh cold Blue Moon or Sam Adams is great to consume while your waiting for the pizza or steak to get done..."

Amen to THAT Minsue!!!!!

Here are my contributions:

PRESSURE COOKER PORK IN BEER AND ONIONS

2 tsp. finely minced garlic
1 Tblsp. soy sauce
2 Tblsp. brown sugar, packed
1/4 tsp. ground allspice
1/4 tsp. cayenne
1/2 tsp. Salt, or to taste
4 to 4-1/2 lb. Picnic shoulder, rind removed (trimmed weight)
2-1/2 cups beer
2 bay leaves
6 cups tightly packed, sliced onions
2 Tblsp. cornstarch dissolved in 3 Tblsp. water

In a small bowl, make a paste by mashing together the garlic, soy sauce, brown sugar, allspice, cayenne, and salt. Rub into the picnic shoulder. Pour the beer into the pressure cooker and add the bay leaves. Set the rack in place. Place half the onions on the rack and set the pork on top. Spread the remaining onions over the pork. Lock the lid in place and over high heat and bring to high pressure. Adjust the heat to maintain high pressure and cook for 55 minutes. Let the pressure drop naturally or use the quick-release method. Remove the lid, tilting away from you, to allow any excess steam to escape. Check the pork for doneness with a meat thermometer inserted into the center. It should register 170ð F. If not, lock the lid back in place, and return the pork to high pressure for a few more minutes. Remove pork to a platter and set aside in a warm place. Remove the rack. If there is more than 2 cups of sauce, boil vigorously over high heat to reduce. Whisk in just enough of the cornstarch solution to thicken the gravy while cooking at a low boil for 2 to 3 minutes. Remove the bay leaves, carve the pork, and pour over the gravy. Serves 4 to 6.

PRESSURE COOKER BEEF CARBONNADE

2 Tblsp. oil
1 large chuck roast, trimmed and cut into 1 inch cubes
1 pkg. Lipton's Onion Soup (dry mix) (most of the time I omit this and just chop a large onion & throw it in)
1 can favorite beer
1 beer can of water
1/2 tsp. thyme
2 Tblsp. flour
1 (8 oz.) carton sour cream

Put 2 Tblsp. oil into a very hot pressure cooker pot. Braise the beef cubes on all sides until well browned. Add the dry onion soup mix, beer, water and thyme. Stir once to distribute ingredients evenly in pot.
Place lid on pressure cooker tightly. Put pressure regulator weight in place.
Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 20�"25 minutes (depending on the grade of meat).
Remove pot from heat and cool.
Mix 2 Tblsp. flour into an 8 oz. container of sour cream. Stir some of the hot
liquid from the pot into the sour cream mixture, then pour the mixture into the pot and stir to blend. Simmer for 5 minutes on a low heat.
Serve over cooked, drained egg noodles or bowtie pasta with your favorite vegetables on the side.

This is one we love and I should make it soon. The only thing I might do differently is add the beer a little earlier or use a little less since my son wasn't crazy about the beer flavor. I thought it was perfect.

Tracey

Cheddar Cheese Soup

Le Cellier
Canada - Epcot

Yield: 6 servings

Ingredients:

1/4 lb. smoked bacon finely chopped
1 medium red onion cut into 1/4 in. pieces
1/2 cup finely sliced celery
1/2 cup finely chopped carrots
3 TB all-purpose flour
3 cups whole milk
2 cups chicken stock
12 oz. grated white cheddar, Canadian Black Diamond
3 dashes Tabasco
1/2 tsp. Worcestershire sauce
1/2 cup Moosehead Canadian Ale, room temperature
salt and pepper to taste
1 TB thinly sliced chives

Method:

1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned.

2. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped.

3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.

4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste.

Serve with your favorite bread and top with chopped chives

Some really great sounding recipes here!

traceys, I'm not familr with Moosehead Canadian Ale.
What national brand beer woulld be a good substitute?
Or do you think it would make much difference.

Another use for beer:

When smoking catfish or drum,
I use beer as part of the brining liquid.

Gives a very good flavor.
Would probably be good with other meats, too.
Especially Summer Sausage.
I would brine the meat first.
Then grind and mix in the seasonings.
And use beer in the pan in place of water.

Rusty

I also make a beer bread and when making pot roast in the crock pot I substitute water for beer. The stronger the better on that one I've found with good results.

Kate

Rusty, I honestly can't tell you what kind would be an acceptable substitute. I don't really care for beer. I ended up buying a whole case of the Moosehead at the beer distributer(we have funny laws here in Pa). I can buy smaller amounts at a bar but it's not somewhere I wanted to take my 5 year old, and they probably didn't have the Moosehead.

I use beer in my chili so that's how I used some it. I still have some here. I probably should get rid of it.

Tracey

Forgot all about beer cheese soup!
I sautee 1/3 cup celery
1/3 cup chopped green onion
1 T chopped green pepper
Sauteed in 2 T butter....add
2T flour
Stir and slowly add
14 oz warm chicken broth
Bring to a simmer to cook the flour.
Add a can of beer (the sort of beer you add determines the kind of soup. A light lager makes one kind, a dark stout another and a hoppy beer still another....etc.
Heat to just below simmer and add
8 oz ( by weight) grated sharp cheddar cheese tossed with 1 tsp Colemans dry mustard powder.
Heat until cheese is melted and serve with a toasted slice of French bread.
Linda C