Type what you have

Ingredients

• ✓ beer
• yeast
• all-purpose flour
• water
• salt
• all-purpose flour
• cornmeal

Instructions

1. 1 Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
2. 2 Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
3. 3 Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
4. 4 Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Place a small loaf pan of warm water on a lower rack to humidify the oven.
7. 7 Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
8. 8 Transfer to a cooling rack. Let cool completely before slicing and serving.

By John Mitzewich

Ingredients

• ✓ beer
• cooking spray
• self-rising flour
• sugar
• rosemary
• apple
• cheddar cheese
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x5-inch loaf pan with cooking spray.
2. 2 Sift flour, sugar, and rosemary together into a large bowl. Stir in beer until combined. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Transfer batter to the prepared loaf pan.
3. 3 Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven; pour melted butter on top. Bake 3 to 5 minutes more.

By Tammy Lynn

Ingredients

• ✓ beer
• rolled oat
• whole wheat flour
• brown sugar
• baking soda
• baking powder
• salt
• butter
• vanilla extract
• buttermilk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
2. 2 Mix oats, flour, sugar, baking soda, baking powder, and salt together in a bowl. Stir butter, vanilla, buttermilk, and Guinness together in a separate large bowl. Pour flour mixture into beer mixture, and gently stir until well combined. Pour batter into the prepared baking pan, and sprinkle with additional oats if desired.
3. 3 Bake in preheated oven for 30 minutes, then turn the temperature down to 400 degrees F (200 degrees C), and bake for an additional 30 minutes. Turn the oven off, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.

By Dolly Bufter

Ingredients

• ✓ beer
• lemonade concentrate
• vodka
• ice cube

Instructions

1. 1 In a large jug or pitcher, mix together the lemonade concentrate, vodka and beer. Stir, and serve over ice.

By JILLJAMESON

Ingredients

• ✓ beer
• green chile pepper
• cheddar cheese
• self-rising flour
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. 2 Blend green chiles and cheese together in a blender until smooth.
3. 3 In a large bowl, stir together chile mixture, flour, sugar and beer together in a large mixing bowl until you get a sticky dough. Scoop dough into prepared pan.
4. 4 Bake in preheated oven for 60 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

By Wendi

Ingredients

• ✓ beer
• onion
• cilantro
• jalapeno pepper
• garlic
• oil
• lime juice
• tequila
• black pepper
• cumin

Instructions

1. 1 Combine the onion, cilantro, jalapeno pepper, garlic, oil, lime juice, beer, tequila, black pepper, and cumin in a blender; blend until smooth. Marinate fish or shrimp in the refrigerator in this marinade up to 2 hours before grilling.

By CHEFMAN1965

Ingredients

• ✓ beer
• skirt steak
• lime
• sazon
• adobo seasoning
• onion

Instructions

1. 1 Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazón, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for at least 1 hour, and up to 24 hours.
2. 2 Preheat a grill to medium-high.
3. 3 Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.

By melodie

Ingredients

• ✓ beer
• limeade concentrate
• tequila
• ice
• salt
• lime

Instructions

1. 1 Combine limeade, beer, and tequila in a blender. Fill with ice. Blend until thick and smooth.
2. 2 Pour salt onto a small plate, moisten rims of cocktail glasses with a damp towel; press rims into salt.
3. 3 Pour margarita into prepared glasses; garnish with a lime slice and serve.

By Tiffany Senecal

Ingredients

• ✓ beer
• limeade concentrate
• tequila
• water
• ice
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Pour limeade concentrate, tequila, water, and beer into a large pitcher. Stir until limeade has melted.
3. 3 Add plenty of ice to the pitcher and garnish with lime wedges. Adjust with additional water if needed.

By big surprise

Ingredients

• ✓ beer
• lime juice
• olive oil
• brown sugar
• worcestershire sauce
• cilantro
• garlic
• cumin
• salt

Instructions

1. 1 Whisk beer, lime juice, olive oil, brown sugar, Worcestershire sauce, cilantro, cumin, and salt together in a bowl.

By Olivia

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
• onion
• red pepper flake
• parsley
• salt
• butter
• garlic
• pickling spice
• oregano
• bay leaf
• water
• shrimp

Instructions

1. 1 Combine beer, onion, pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring to a boil.
2. 2 Add shrimp to the saucepan; return to a boil. Cook until shrimp are bright pink and opaque, about 5 minutes. Drain and serve.

By Jessica

Ingredients

• ✓ beer
• chicken breast
• butternut squash
• red bean
• hominy
• chicken broth
• salsa
• oregano
• heavy cream

Instructions

1. 1 Combine chicken, butternut squash, red beans, hominy, chicken broth, salsa, beer, and Mexican oregano in a slow cooker.
2. 2 Cook on Low for 7 1/2 hours (or on High for 3 1/2 hours). Stir cream into soup and continue cooking for 30 minutes more.

By dthron

Ingredients

• ✓ beer
• pinto bean
• garlic
• salt
• bacon
• onion
• tomato
• jalapeno pepper
• cilantro

Instructions

1. 1 Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
2. 2 Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
3. 3 Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

By KIM93306

Ingredients

• ✓ beer
• key lime juice
• tomato cocktail
• worcestershire sauce
• habanero pepper sauce
• ice
• lime
• kosher salt
• chili powder
• oregano
• lime juice

Instructions

1. 1 In a shaker with ice, combine key lime juice, Clamato, Worcestershire sauce and habanero pepper sauce; shake well to chill. Serve in a rimmed tall glass with ice; fill with beer. Garnish with lime wheel.
2. 2 Rimming Spice Blend: Combine kosher salt, chili powder and oregano onto small plate. Pour lime juice onto another small plate. Dip rim of glass into juice lime, then dip carefully into spice blend.
3. 3 Enjoy responsibly!

By Allrecipes Member

Ingredients

• ✓ beer
• chicken
• chicken fajita seasoning
• cayenne pepper
• water
• enchilada sauce
• jalapeno pepper
• onion
• corn tortilla
• mexican cheese blend

Instructions

1. 1 Place chicken in a large pot and season with fajita seasoning and cayenne pepper. Pour water and beer over chicken. Cook chicken over medium heat until meat falls off the bone and is no longer pink in the center, about 1 hour, adding more water if liquid reduces too much. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken from broth mixture to a work surface to cool slightly, reserving broth mixture.
2. 2 Combine enchilada sauce, jalapeno peppers, onion, and about 1/4 cup chicken broth mixture together in a large saucepan over medium-low heat; cook until onions are softened, about 10 minutes.
3. 3 Remove meat from chicken and shred into enchilada sauce mixture; mix well.
4. 4 Warm tortillas on a grill pan over medium-low heat. Spoon chicken mixture into each corn tortilla and top with Mexican cheese blend.

By C Chapa

Ingredients

• ✓ beer
• lime gelatin mix
• water
• tequila
• salt
• ice cube
• margarita mix
• tequila
• lime

Instructions

1. 1 Combine lime-flavored gelatin mix and boiling water in a bowl; stir until gelatin is dissolved. Stir 1 cup tequila into gelatin mixture. Pour into about 24 shot glasses and place in refrigerator to set, at least 1 hour.
2. 2 Salt the rims of 4 to 6 martini glasses.
3. 3 Combine ice, margarita mix, and 1/2 cup tequila in a cocktail shaker; shake until well mixed. Place a lime-flavored gelatin shot in the bottom of each prepared martini glass. Pour margarita mixture over the shot, leaving enough room to top with beer. Top each margarita-martini with beer. Garnish with a lime slice.

By Marsbars

Ingredients

• ✓ beer
• ancho chile
• beef chuck
• salt
• black pepper
• onion
• garlic
• red chile pepper
• salt
• cumin seed
• oregano
• coriander

Instructions

1. 1 Soak the ancho chiles in boiling hot water to cover for 1 hour.
2. 2 While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.
3. 3 Heat a cast iron Dutch oven over medium-high heat. Brown the beef on all sides, working in small batches, 5 to 7 minutes. Set aside.
4. 4 Drain chiles; remove stems and seeds. Place chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in the bowl of a food processor. Pulse to chop, then process into a thick paste. Add 1 cup beer and continue processing to blend.
5. 5 Place meat and any accumulated juices back in the Dutch oven, pour in sauce, and stir well. Cover with a sheet of aluminum foil, then place lid on top for a tight seal.
6. 6 Bake on the middle rack of the preheated oven for 1 hour; stir. Continue to bake, stirring every 15 minutes, until meat is fork-tender, 30 minutes to 1 hour more, adding more beer if sauce seems too thick.

By AllieGeekPi

Ingredients

• ✓ beer
• teriyaki sauce
• chili powder
• garlic powder
• chicken breast
• muenster cheese
• tomatillo
• water
• onion
• garlic
• salt
• black pepper
• cilantro
• sour cream

Instructions

1. 1 Whisk beer, teriyaki sauce, chili powder, and garlic powder together in a bowl; pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 to 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Arrange chicken breasts in a baking dish and top each with a slice of Muenster cheese.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Combine tomatillos and water in a large saucepan; bring water to a boil, place cover on saucepan, reduce heat to medium-low, and cook until tomatillos begin to burst, 7 to 10 minutes. Stir onion and garlic into tomatillo sauce; season with salt and pepper; continue cooking at a low boil until onion is tender, about 15 minutes.
7. 7 Pour tomatillo sauce into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir sour cream and cilantro into the tomatillo sauce; pour over the chicken and Muenster cheese.
8. 8 Bake in preheated oven until cheese melts, about 15 minutes.

By Pete Zaria

Ingredients

• ✓ beer
• tomato
• green chile
• chili bean
• black bean
• corn
• tomato sauce
• onion
• taco seasoning
• chicken breast
• cheddar cheese
• sour cream
• tortilla chip

Instructions

1. 1 Gather all ingredients.
2. 2 Place diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and onion into a slow cooker. Add taco seasoning; stir to blend.
3. 3 Lay chicken breasts on top, pressing down slightly until just covered.
4. 4 Cover and cook on Low for 5 hours.
5. 5 Transfer chicken breasts to a chopping board and allow to cool long enough to be handled; shred chicken with two forks and add back into soup.
6. 6 Cover and continue cooking for 2 hours.
7. 7 Serve in bowls topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.

By RaisinKane aka Patti

Ingredients

• ✓ beer
• anaheim chile pepper
• poblano pepper
• chipotle chile
• water
• garlic
• onion
• beef broth
• salt
• cumin
• black pepper
• marjoram
• allspice
• lime
• chuck tender roast

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place Anaheim and poblano peppers on top.
2. 2 Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.
3. 3 Meanwhile, heat a dry skillet over medium-low heat. Add chipotle peppers and cook until fragrant, 2 to 3 minutes. Pour in enough water to cover the peppers; increase heat to medium-high. Weigh down the peppers with something heavy, like another pot, to keep them submerged. Simmer until tender, 10 to 12 minutes.
4. 4 Remove Anaheim and poblano peppers from the oven. Let cool until easily handled. Peel and discard seeds. Mince peppers and place in a blender with the chipotle pepper mixture, garlic, and onion. Blend until smooth.
5. 5 Pour beef broth and beer into a slow cooker. Stir in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Cut lime in half; squeeze juice into the slow cooker and toss in the lime halves. Add roast.
6. 6 Cook on Low for 5 hours. Remove roast and shred the meat with 2 forks. Return to the slow cooker and simmer for 2 hours more. Use tongs to serve straight from the slow cooker.

By Brian Genest

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
• pinto bean
• water
• bacon
• tomato
• onion
• green bell pepper
• jalapeno pepper
• cilantro
• garlic
• salt
• black pepper
• chili powder
• cumin

Instructions

1. 1 Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
2. 2 Place beans in a slow cooker with just enough water to cover.
3. 3 Cook bacon in a large skillet over medium-high heat until almost browned and crispy, 5 to 7 minutes. Add tomatoes, onions, bell pepper, jalapeños, cilantro, and garlic. Sauté in bacon drippings for 2 minutes, then slowly pour in beer. Add salt, pepper, chili powder, and cumin. Bring to a boil. Remove from heat and add to beans and water in the slow cooker.
4. 4 Cover and cook on Low for 8 hours.

By Nikki Robinson Brooks

Ingredients

• ✓ beer
• cilantro
• sweet corn
• white bean
• chicken
• chicken stock
• tomatillo salsa
• green chile pepper
• garlic
• chili powder
• black pepper
• kosher salt
• paprika
• oregano
• cumin
• onion
• olive oil

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onion, cumin, oregano, paprika, salt, pepper, and chili powder; saute until onion is translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Transfer onion mixture to a slow cooker.
2. 2 Add chicken stock, chicken, beans, corn, beer, and cilantro. Cover and cook on Low for 6 hours or High for 2 hours.

By Neil Fox

Ingredients

• ✓ beer
• corn
• black bean
• salt
• cocoa powder
• ancho chile pepper
• jalapeno pepper
• corn meal
• tequila
• green chile pepper
• cumin
• chili powder
• fire-roasted diced tomato
• garlic
• green onion
• sweet onion
• ground pork
• ground beef

Instructions

1. 1 Heat a large stock pot over medium heat. Add ground beef and ground pork; cook and stir until completely browned, about 10 minutes. Drain as much grease as you can; return the pot to the heat.
2. 2 Stir in sweet onions, green onions, and garlic; cook and stir until onions are translucent, 5 to 7 minutes.
3. 3 Stir in tomatoes, beer, chili powder, cumin, green chile peppers, tequila, corn meal, jalapeño peppers, ancho chile pepper, cocoa powder, and salt; bring to a simmer and cook until tomatoes have dissolved into liquid, 1 to 2 hours.
4. 4 Stir in black beans and corn; continue cooking until hot, 10 to 15 minutes.

By AllieGeekPi

Ingredients

• ✓ beer
• black pepper
• salt
• black bean
• worcestershire sauce
• brown sugar
• chicken broth
• tomato
• turkey meat
• black pepper
• salt
• oregano
• cumin
• chili powder
• garlic
• bell pepper
• sweet onion
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are soft, about 7 minutes. Stir in garlic and cook until it starts to soften, about 1 minute.
2. 2 Stir in chili powder, cumin, oregano, salt, and pepper. Add turkey and stir until well coated with spices. Pour in crushed tomatoes, chicken broth, beer, brown sugar, and Worcestershire sauce. Reduce heat to medium low and bring to a simmer, uncovered. Cook, stirring occasionally, until chili has thickened, about 50 minutes. Add black beans and cook until heated through, about 10 minutes. Season with salt and pepper.

By Brooks Lough

Ingredients

• ✓ beer
• corn kernel
• salt
• green chili
• tomato
• tomato sauce
• chicken stock
• butter
• long grain white rice
• shallot
• garlic
• celery
• banana pepper
• yellow onion
• butter
• cajun seasoning
• chicken thigh
• canola oil
• red bell pepper
• poblano chile
• andouille sausage

Instructions

1. 1 Preheat your oven's broiler. Line a baking sheet with a sheet of foil.
2. 2 Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside.
3. 3 While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
4. 4 Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels.
5. 5 Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.

By SIMONTAN

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