Type what you have

Ingredients

• ✓ beer
• cream cheese
• cheddar cheese
• ranch dressing mix

Instructions

1. 1 Mix cream cheese, Cheddar cheese, beer, and ranch dressing mix together until well combined. Cover and chill in the refrigerator for at least 3 hours, or overnight.

By MissaLissa

Ingredients

• ✓ beer
• cream cheese
• ranch dressing mix
• cheddar cheese

Instructions

1. 1 Combine cream cheese and dressing mix in a medium bowl. Stir in Cheddar cheese, and then beer. The mixture will appear mushy.
2. 2 Cover bowl, and refrigerate for at least 3 hours, overnight if possible.

By Michaeleen

Ingredients

• ✓ beer
• ground beef
• taco seasoning
• butter
• all-purpose flour
• mexican cheese blend
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir taco seasoning into the ground beef to coat.
2. 2 Bring beer to a boil in a small saucepan.
3. 3 Melt butter in a large saucepan. Stir flour into melted butter; cook, stirring continually, until beginning to brown, about 5 minutes. Slowly stir beer into the butter mixture. Add Mexican cheese blend and white Cheddar cheese in small amounts, stirring continually, allowing each addition to melt into the beer mixture before adding the next. Stir beef into the cheesy mixture.

By Tracy Wendt

Ingredients

• ✓ beer
• pumpernickel rye bread
• cheddar cheese
• mozzarella cheese
• cream cheese
• garlic salt

Instructions

1. 1 Cut a large hole in the top of the loaf of bread to form a bowl; set onto a serving platter.
2. 2 Melt the cream cheese in a large saucepan over medium heat; stir in the Cheddar cheese, mozzarella cheese, beer, and garlic salt; heat, stirring continually, until all the cheese is melted; pour the hot cheese mixture into the bread bowl.

By PJ's kitchen

Ingredients

• ✓ beer
• butter
• flour
• taco seasoning mix
• milk
• mexican cheese blend
• swiss cheese

Instructions

1. 1 Melt butter in large saucepan on medium heat. Sprinkle with flour and Seasoning Mix. Cook and stir 1 minute. Slowly whisk in milk and beer until smooth. Stirring constantly, cook 5 minutes or until sauce starts to thicken. Gradually whisk in cheeses until melted and smooth.
2. 2 Transfer cheese mixture to warm fondue pot or slow cooker to keep warm, if desired.

By McCormick Spice

Ingredients

• ✓ beer
• vegetable oil
• all-purpose flour
• black pepper
• garlic powder
• chili powder
• seasoned salt
• dill pickle
• all-purpose flour

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.
2. 2 Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.

By Tinita

Ingredients

• ✓ beer
• cheddar cheese
• garlic powder
• cayenne pepper
• hot sauce

Instructions

1. 1 Process Cheddar cheese chunks in the bowl of a food processor until crumbly. Add garlic powder, cayenne, and hot sauce. Begin pouring in the beer a little at a time, mixing until desired consistency has been reached.
2. 2 Refrigerate for at least 30 minutes before serving.

By germanyjess

Ingredients

• ✓ beer
• masa flour
• egg
• white sugar
• baking powder
• sweetened corn-based cereal
• cornmeal
• shrimp
• oil
• marmalade
• dijon mustard

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Whisk beer, masa flour, egg, sugar, and baking powder together in a bowl until beer batter is smooth. Place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl.
3. 3 Dredge shrimp through cornmeal, holding shrimp by the tail; shake off excess cornmeal. Dip shrimp in beer batter, allowing excess to drip back into batter. Roll shrimp in the crushed cereal until evenly coated. Arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Working in batches, fry shrimp in the hot oil, turning once, until golden brown, 2 to 3 minutes. Transfer cooked shrimp to a paper towel-lined plate using tongs.
6. 6 Stir marmalade and mustard together in a bowl until sauce is smooth. Serve cooked shrimp alongside dipping sauce.

By Marie Medek Brenden

Ingredients

• ✓ beer
• monterey jack cheese
• all-purpose flour
• spinach
• cilantro
• salt
• pepper

Instructions

1. 1 In a medium saucepan over medium heat, bring beer to a boil. Lower heat. Slowly stir in Monterey Jack cheese and flour. Cook and stir until cheese is melted but not bubbly.
2. 2 Mix spinach, cilantro, salt and pepper into the beer mixture. Serve warm.

By Sara

Ingredients

• ✓ beer
• all-purpose flour
• egg
• baking powder
• coconut
• shrimp
• oil

Instructions

1. 1 Line a baking sheet with wax paper; set aside.
2. 2 Whisk together 1/2 cup flour, beer, egg, and baking powder in a medium bowl until smooth. Place coconut and remaining 1/4 cup flour in 2 separate bowls.
3. 3 One at a time, hold shrimp by the tail and dredge in flour, shaking off excess. Dip in beer batter; allow excess to drip off. Roll in coconut, then place on the prepared baking sheet. Refrigerate for 30 minutes.
4. 4 Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).
5. 5 Working in batches, fry shrimp in hot oil, turning once, until golden brown, 2 to 3 minutes. Use tongs to remove shrimp to paper towels to drain.

By LINDAV10

Ingredients

• ✓ beer
• cream cheese
• ranch salad dressing mix
• cheddar cheese
• seasoned salt
• cayenne pepper

Instructions

1. 1 In a bowl, mash the cream cheese with the ranch dressing mix until thoroughly combined, then stir in the Cheddar cheese. Mix in beer, 1 tablespoon at a time, until you reach the desired consistency (add more for a thinner dip). Stir in the seasoned salt and cayenne pepper. Refrigerate until thoroughly chilled, at least 1 hour.

By SQUASHBLOSSOMGIRL

Ingredients

• ✓ beer
• corned beef
• onion
• dijon mustard
• mayonnaise
• horseradish
• butter
• flour
• salt
• egg

Instructions

1. 1 Mix together the corned beef, onion, mustard, mayonnaise, and horseradish. Cover and refrigerate.
2. 2 Preheat an oven to 450 degrees F (230 degrees C).
3. 3 In a large pot, bring beer and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by teaspoonfuls onto a lightly greased baking sheet.
4. 4 Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 10 minutes until golden brown. Centers should be dry.
5. 5 When the shells are cool, split the puffs and fill with the corned beef mixture. Refrigerate until ready to serve.

By Barb1970

Ingredients

• ✓ beer
• corn oil
• all-purpose flour
• milk
• egg
• salt
• cheese curd

Instructions

1. 1 Gather all ingredients. Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk together flour, beer, milk, eggs, and salt to form a smooth, rather thin batter.
3. 3 Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with a wire strainer.
4. 4 Shake the curds a time or two to remove excess batter.
5. 5 Deep fry curds in hot oil until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.

By Markg238

Ingredients

• ✓ beer
• garlic
• olive oil
• camembert cheese
• cream cheese
• parmesan cheese
• cheddar cheese
• butter
• onion
• caraway seed
• paprika

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Bring all the refrigerated ingredients to room temperature.
2. 2 Slice the top off the garlic, exposing the cloves. Place in a square of aluminum foil and drizzle olive oil over garlic. Wrap foil around garlic.
3. 3 Roast in the preheated oven until garlic is tender, 35 to 40 minutes. Cool roasted garlic completely.
4. 4 Combine Camembert cheese, cream cheese, Parmesan cheese, Cheddar cheese, beer, and butter in a food processor; process until smooth. Add roasted garlic cloves, onion, caraway seeds, and paprika; process until smooth. The mixture may be a little on the "soupy" side but will firm up upon refrigeration; transfer to an air-tight container and refrigerate until flavors blend, at least 2 hours.

By Veronica Standeven

Ingredients

• ✓ beer
• peanut oil
• flour
• cornstarch
• egg white
• baking powder
• white pepper
• baking soda
• celery salt
• black pepper
• asparagus
• parmesan cheese

Instructions

1. 1 Heat peanut oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Mix flour, beer, cornstarch, egg whites, baking powder, white pepper, baking soda, celery salt, and black pepper together in a bowl with a wire whisk to form the batter.
3. 3 Dip asparagus spears individually in the batter and place carefully in the hot oil. Fry until golden brown, about 2 minutes. Dust fried asparagus with Parmesan cheese.

By Cathy Ales

Ingredients

• ✓ beer
• cheddar cheese
• cream cheese
• garlic
• cornstarch
• paprika
• pretzel crisps

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly spray a glass baking dish with non-stick cooking spray.
2. 2 Place shredded cheese, softened cream cheese, garlic cloves, and beer in a food processor. Process until combined and smooth. Add cornstarch and a dash of paprika; process a little more to combine. Spread mixture in prepared baking dish.
3. 3 Bake in preheated oven until bubbling, about 35 minutes. Serve with Snack Factory® Pretzel Crisps®.

By Snack Factory Pretzel Crisps

Ingredients

• ✓ beer
• cream cheese
• sour cream
• cheddar cheese
• jalapeno pepper
• garlic powder
• onion powder

Instructions

1. 1 Beat cream cheese in a medium bowl until smooth. Add ingredients in the following order, mixing with the beater after each one: sour cream, Cheddar cheese, beer, jalapeno peppers, garlic powder, onion powder. Cover and refrigerate until flavors have blended and dip has thickened, at least 2 hours.
2. 2 Remove from the refrigerator 15 minutes before servings.

By Roxanne Nelson

Ingredients

• ✓ beer
• tomato
• jalapeno pepper
• water
• garlic
• onion
• salt

Instructions

1. 1 Place tomatoes and jalapeños in a saucepan; pour in beer and enough water to cover tomatoes and jalapeños. Simmer over medium heat until soft; remove from heat and let cool slightly.
2. 2 Transfer tomatoes and jalapeños to a blender; add garlic and onion. Pulse until well blended, adding some of the cooking liquid to help with blending if necessary. Taste and season with salt.

By ALI GARCIA

Ingredients

• ✓ beer
• sugar
• kosher salt
• active dry yeast
• bread flour
• butter
• egg yolk
• water
• water
• baking soda
• kosher salt
• hot dog

Instructions

1. 1 Gather all ingredients.
2. 2 Heat beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C); pour into a bowl. Add sugar and 2 teaspoons kosher salt; sprinkle yeast on top and let stand for 5 minutes until yeast begins to foam.
3. 3 Place bread flour and butter in a bread machine. Add yeast mixture; select Dough cycle.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease 2 baking sheets or line with parchment paper. Beat egg yolk in a small bowl with 1 tablespoon water; set aside.
5. 5 Stir baking soda into 10 cups water in a large pot until dissolved; bring to a boil.
6. 6 Turn dough out onto a lightly-oiled surface; roll into a 10x20-inch rectangle. Slice dough into eighteen 1-inch wide strips; wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.
7. 7 Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.
8. 8 Arrange boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with egg yolk mixture; sprinkle with remaining 1/4 cup salt.
9. 9 Bake in the preheated oven until golden brown, about 15 minutes.
10. 10 Serve and enjoy!

By What's for dinner, mom?

Ingredients

• ✓ beer
• cheddar cheese
• garlic
• mustard powder
• black pepper
• cayenne pepper
• salt
• hot pepper sauce
• worcestershire sauce
• cayenne pepper

Instructions

1. 1 Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
2. 2 Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
3. 3 Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
4. 4 Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.

By John Mitzewich

Ingredients

• ✓ beer
• all-purpose flour
• salt
• black pepper
• chili powder
• garlic powder
• egg
• vegetable oil
• jalapeno pepper

Instructions

1. 1 Mix flour, salt, pepper, red chili powder, garlic powder, eggs, and beer together in a bowl.
2. 2 Heat oil in a deep fryer, or large pot heat oil to 365 degrees F (180 degrees C).
3. 3 Dip the sliced jalapeños in the batter. Place battered jalapeños in deep fryer. The jalapeños are fully cooked when they float to the surface of the oil. They should be golden brown and crispy.

By Micah Smith

Ingredients

• ✓ beer
• all-purpose flour
• egg
• milk
• salt
• pepper
• vegetable oil
• carrot
• onion
• mushroom
• green bell pepper

Instructions

1. 1 In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
2. 2 Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
3. 3 Heat oil to 375 degrees F (190 degrees C).
4. 4 Working in batches, dip each vegetable into egg mixture, seasoned flour, and finally in beer batter. Place vegetables into oil and fry until golden brown. Transfer to a paper towel-lined plate to absorb excess oil. Serve immediately.

By N-STAR

Ingredients

• ✓ beer
• all-purpose flour
• egg
• parsley
• garlic powder
• oregano
• salt
• pepper
• onion
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, egg, parsley, garlic powder, oregano, salt, and pepper in a shallow bowl.
3. 3 Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
4. 4 Heat oil in a heavy frying pan over medium-high heat (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil).
5. 5 Dip onions in batter, coating evenly.
6. 6 Fry in hot oil, turning once to brown evenly on both sides. Work in batches as needed to avoid overcrowding the pan. Remove from oil and drain on paper towels.

By kim

Ingredients

• ✓ beer
• cream cheese
• processed cheese
• gouda cheese
• mozzarella cheese
• provolone cheese
• worcestershire sauce
• brown sugar
• horseradish
• garlic
• mustard
• salt
• black pepper

Instructions

1. 1 Heat cream cheese and processed cheese food together in a sauce pan over low heat until melted, 5 to 10 minutes. Slowly stir beer into cheese mixture until thoroughly mixed. Add Gouda cheese, mozzarella cheese, and provolone cheese to beer-cheese mixture, stirring continually until smooth, 5 to 10 minutes. Stir Worcestershire sauce, brown sugar, horseradish, garlic, mustard, salt, and pepper into cheese mixture until well mixed and heated through, about 10 more minutes.

By Dustin Jay

Ingredients

• ✓ beer
• bacon
• breakfast sausage
• jalapeno pepper
• monterey jack cheese
• cheddar cheese
• cream cheese
• muenster cheese
• crawfish tail
• vegetable oil
• all-purpose flour
• paprika
• white pepper
• garlic salt

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Stir the breakfast sausage into the skillet, and cook until crumbly and no longer pink. Meanwhile, place the Monterey Jack, Cheddar, Muenster, and cream cheeses in a large saucepan over medium-low heat. Once melted, stir in the crumbled bacon, breakfast sausage, and chopped crawfish tails. Set aside.
2. 2 Remove the stems from the jalapenos, and cut a slit lengthwise down one side. Wear gloves while handling the jalapenos (trust me, I learned the hard way). Remove the seeds through the slit. Hold the seeded jalapenos lengthwise between your thumb and forefinger, and stuff with the meat and cheese mixture (you remembered the gloves, right?). Place the stuffed jalapenos onto a dish, and freeze overnight or until solid.
3. 3 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Whisk together the flour, paprika, white pepper, and garlic salt in a bowl until combined, then quickly whisk in the beer until a batter has formed.
4. 4 Use a skewer to stab a frozen jalapeno, then dip it into the batter until coated. Place the jalapeno in the hot oil, and hold for a few seconds just below the surface, before twisting out the skewer. This will help keep the jalapeno from sticking to the bottom of the pan. Cook until golden brown all over, then remove and drain on a paper towel lined plate. Repeat with remaining jalapenos.

By Lori

Ingredients

• ✓ beer
• oyster
• garlic
• black peppercorn
• seasoned salt
• butter
• onion
• garlic
• spinach
• monterey jack cheese
• fontina cheese
• mozzarella cheese
• milk
• salt
• black pepper
• bread crumb

Instructions

1. 1 Clean oysters, and place them in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves of garlic, peppercorns, and seasoned salt. Bring to a boil. Remove from heat, drain, and cool.
2. 2 Preheat the oven to 425 degrees F (220 degrees C.)
3. 3 Once oysters are cooled, break off and discard the top shell. Arrange oysters on a baking sheet.
4. 4 Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low; stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in milk; season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
5. 5 Bake in the preheated oven until golden and bubbly, approximately 8 to 10 minutes.

By casken63aolcom

Ingredients

• ✓ beer
• green bell pepper
• red bell pepper
• jalapeno pepper
• serrano pepper
• olive oil
• white onion
• tomato
• garlic
• cilantro leaf
• tomato
• lime juice
• salt
• black pepper

Instructions

1. 1 Preheat oven to broil. Line a baking sheet with foil.
2. 2 Halve the green bell pepper, red bell pepper, jalapeno peppers, and serrano peppers lengthwise and discard stems and seeds. Place on baking sheet and brush the peppers with olive oil. Roast peppers under the broiler until the skin blackens and blisters, 3 to 5 minutes. Place peppers in a bowl and cover with plastic wrap; allow the peppers to steam until the skins loosen, about 10 minutes. Peel skin off the peppers and discard.
3. 3 Combine the green bell pepper, red bell pepper, jalapenos, serrano, onion, tomato, garlic, cilantro, diced tomato with juice, lime juice, salt, black pepper, and beer in a blender. Blend to desired consistency. Transfer to a bowl and allow to cool in the refrigerator for 30 minutes before serving.

By Christiana

Ingredients

• ✓ beer
• orange juice

Instructions

1. 1 Pour beer into a glass and top with orange juice.

By Kellie

Ingredients

• ✓ beer
• self-rising flour

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk flour and beer together in a bowl until just combined; batter will be lumpy.

By chrisBadenoch

Ingredients

• ✓ beer
• lobster tail

Instructions

1. 1 Gather the ingredients.
2. 2 In a medium saucepan, over medium to high heat, bring beer to a boil.
3. 3 If lobster tails are still in the shell, split the shell lengthwise first.
4. 4 Place a steamer basket on top of the saucepan; place thawed lobster tails in the basket and cover. Reduce heat and simmer for 8 minutes.
5. 5 Serve warm with melted butter and lemon, enjoy!

By Kathleen Burton