Type what you have

Ingredients

• ✓ lager-style beer
• lemonade

Instructions

1. 1 Pour beer into a pint glass; top with lemon-lime soda.

By Chocoholic

Ingredients

• ✓ lager-style beer
• butter
• sugar
• salt
• bread flour
• yeast
• pepper jack cheese
• asiago cheese
• jalapeno pepper
• onion

Instructions

1. 1 Heat beer and butter together in a saucepan over low heat until butter is melted and temperature reaches 115 to 120 degrees F (45 to 50 degrees C).
2. 2 Stir pepper jack cheese, Asiago cheese, onions, and jalapeno peppers together in a bowl.
3. 3 Place beer and butter mixture into bread machine pan, add sugar, salt, and flour, respectively. Create a small well about 2-inches deep in the flour and add yeast; push flour over yeast to cover. Add about half the cheese mixture.
4. 4 Select Basic or White Bread cycle and start machine.
5. 5 After the cycle has been running for 30 minutes add remaining cheese mixture. Continue processing in bread machine. Remove loaf from machine and place on a wire rack until cool, about 20 minutes.

By Nate Thee

Ingredients

• ✓ lager-style beer
• dandelion flower
• all-purpose flour
• curry powder
• salt
• egg
• canola oil

Instructions

1. 1 Wash dandelions under cool running water and dry on paper towels. Remove the green tendrils behind each flower. Set aside.
2. 2 Mix together flour, curry powder, and salt in a small bowl or measuring cup. Beat egg in a large bowl; stir in flour mixture until smooth. Pour in beer; mix until batter is similar to runny pancake batter. Add more beer if batter is too thick.
3. 3 Heat oil in a small saucepan to 375 degrees F (190 degrees C). If you don't have a thermometer, heat oil until it begins to shimmer.
4. 4 Working in batches, dip dandelion flowers into batter, then gently drop in hot oil and fry until golden, about 3 minutes. Transfer cooked flowers to crumpled paper towels or a wire rack; serve warm.

By Leslie Kelly

Ingredients

• ✓ lager-style beer
• tomatillo
• onion
• poblano pepper
• garlic
• chipotle pepper
• adobo sauce
• cumin
• salt
• black pepper
• vegetable oil
• lamb stew meat

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Arrange the tomatillos, onions, poblano peppers, and garlic on a baking sheet.
3. 3 Cook the vegetables under the broiler until the skins are charred on the side facing the heater elements; turn the vegetables and continue cooking until equally charred, 3 to 5 minutes per side.
4. 4 Remove and discard the root and outer skin from the onion and garlic; remove and discard the stem and seeds from the peppers.
5. 5 Working in batches, combine some of the tomatillos, onion, poblano peppers, garlic, chipotle peppers in adobo sauce, lager-style beer, cumin, salt, and pepper in a blender to about half full. Holding the lid in place, pulse a few times to get the mixture moving before leaving the blender on to puree to a smooth texture; pour into a slow cooker.
6. 6 Heat the oil in a large saucepan. Cook and stir the lamb cubes in the hot oil until browned on all side, about 5 minutes; transfer to the slow cooker.
7. 7 Cook on High for 4 hours.

By wsf

Ingredients

• ✓ lager-style beer
• self-rising flour
• rice flour
• baking powder
• cod fillet
• rice flour
• salt
• vegetable oil

Instructions

1. 1 Start the batter: Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
2. 2 Make the fish: Pat cod as dry as possible, then cut lengthwise into eight 1-inch-thick strips. Place rice flour on a plate and season with salt. Dust cod lightly with the rice flour mixture and shake off any excess. Cover a plate with crinkled foil to make a quick drying rack; place cod on top.
3. 3 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
4. 4 Finish the batter: Remove flour mixture from the freezer. Pour in beer and whisk until batter is the consistency of a thick pancake batter, adding more beer as needed.
5. 5 Dip floured cod into the batter to coat; lift out and let excess drip off.
6. 6 Fry cod in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

By John Mitzewich

Ingredients

• ✓ lager-style beer
• olive oil
• turkey kielbasa
• onion
• brown sugar
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook and stir kielbasa and onion in hot oil until the onion begins to soften, about 5 minutes.
2. 2 Gently whisk beer, brown sugar, and mustard together in a bowl; pour into the skillet.
3. 3 Bring the mixture to a boil and cook until the volume of the liquid reduces by half, about 15 minutes. . Season with salt and pepper.

By Absolute Ang

Ingredients

• ✓ lager-style beer
• brown sugar
• water
• active dry yeast
• butter
• bread flour
• kosher salt
• butter
• cooking spray
• sea salt
• baking soda
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Mix brown sugar and warm water until dissolved. Sprinkle yeast over top and let sit for 10 minutes.
3. 3 Add melted butter and beer to the yeast mixture and whisk until combined. Add bread flour and salt. Mix and then knead with your hands or an electric mixer for a few minutes until a dough ball forms.
4. 4 Grease a bowl with 1 teaspoon butter. Place dough in the bowl, cover, and let rise until doubled in size, about 8 hours, or overnight.
5. 5 Punch down the dough and knead until a smooth ball of dough is formed, about 1 minute. Place back in the bowl, cover, and let rise until dough has almost doubled in size, 2 to 3 more hours.
6. 6 Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Place baking soda in an oven-safe dish. Place baking soda in the preheated oven for 1 hour. Let cool, and then whisk into a shallow bowl of 2 1/2 cups hot water until dissolved. Mixture can be strained to remove any dissolved pieces. Reserve until needed.
7. 7 Punch down the dough and divide into 8 equal portions. Roll each one into a ball; let sit for 5 minutes.
8. 8 To form a pretzel, roll a dough ball into a sausage shape, and then press into a small rectangle with your fingers. Fold the outside third of the dough into the center, and press flat with your fingertips, and then repeat with the edge closest to you.
9. 9 Roll the dough into a rope 15 to 18 inches long, with the center (belly) of the rope being twice as thick as the ends. Cross the ends once or twice and fold them back over the pretzel so the ends are just past the belly. Repeat to form remaining pretzels.
10. 10 Put on some thin, food-safe gloves and transfer a pretzel to the baking soda bath; soak for 20 to 30 seconds, gently splashing liquid over the top of the pretzel to coat. Transfer to a parchment-lined baking sheet that's been greased with cooking spray. Sprinkle the still-damp pretzel with large-grain sea salt. Repeat with remaining pretzels and let rise for 30 minutes.
11. 11 Preheat the oven to 475 degrees F (245 degrees C). Use a razor or sharp knife to make a slash across the "belly" of each pretzel. Smaller cuts can also be made on other sides of the pretzel if desired.
12. 12 Bake in the preheated oven until well browned, about 12 minutes. Transfer to a cooling rack and let sit for 5 to 10 minutes before serving.
13. 13 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ lager-style beer
• cream cheese
• beef bouillon
• chili powder
• cumin
• parsley
• oregano
• garlic
• tomato
• pork shoulder
• black pepper
• salt
• olive oil
• green bell pepper
• onion
• jalapeno pepper
• anaheim chile pepper
• tomatillo

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange the halved tomatillos, Anaheim chiles, jalapeños, onion, and bell pepper on a baking sheet. Drizzle vegetables with 1 tablespoon olive oil and sprinkle with salt.
3. 3 Roast vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-sized pieces.
4. 4 Heat remaining 1 tablespoon olive oil in a large skillet over high heat. Add pork and fry until browned, seasoning with salt and black pepper as it cooks, about 12 minutes.
5. 5 Transfer pork to a slow cooker; stir in roasted vegetables. Mix in beer, tomatoes, garlic, oregano, parsley, cumin, chili powder, and bouillon. Cover and cook on Low until pork is tender, 4 to 6 hours.
6. 6 About 1/2 hour before serving, place cream cheese into a bowl and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir cream cheese mixture back into the chili.

By chefclaudiesel

Ingredients

• ✓ lager-style beer
• cheddar cheese
• cayenne pepper
• garlic powder
• black pepper
• salt
• cumin
• chili powder
• cornmeal
• green onion
• tomato paste
• water
• tomato sauce
• tomato
• chili bean
• garlic
• habanero pepper
• jalapeno pepper
• green bell pepper
• onion
• olive oil
• ground pork
• ground beef

Instructions

1. 1 Cook and stir ground beef and pork in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink. Drain and discard excess grease.
2. 2 Meanwhile, heat olive oil in a large pot over medium heat. Add ¾ onion, bell pepper, jalapeños, habanero, and garlic; cook and stir until onion softened and turned translucent, about 5 minutes.
3. 3 Stir beef-pork mixture, chili beans, diced tomatoes, beer, tomato sauce, water, tomato paste, and green onion into onion mixture; sprinkle with cornmeal. Season with chili powder, cumin, salt, black pepper, garlic powder, and cayenne pepper.
4. 4 Bring chili to a simmer over medium heat, then reduce heat to medium-low and simmer for at least 2 hours, stirring occasionally. Refrigerate for 8 hours to overnight.
5. 5 Reheat chili over medium heat until it begins to simmer. Top servings with cheese and remaining ¼ onion.

By GStorment