Type what you have

Ingredients

• ✓ light beer
• strawberry
• tequila
• lemon-lime carbonated beverage
• limeade concentrate
• ice
• kosher salt

Instructions

1. 1 Put strawberry chunks in a bowl. Pour tequila over strawberries. Marinate in refrigerator for 2 hours.
2. 2 Blend strawberries and tequila in a blender until fully pureed; strain into a large pitcher to remove seeds.
3. 3 Stir strained berry mixture, soda, beer, and limeade concentrate together in a pitcher. Add ice cubes to chill. Rim glasses with salt before pouring margaritas.

By Arizona Desert Flower

Ingredients

• ✓ light beer
• anaheim chile pepper
• ground chuck
• chorizo sausage
• canola oil
• salsa
• ancho chile powder
• garlic powder
• cumin
• onion powder
• salt
• marjoram
• black pepper
• cayenne pepper
• flour tortilla
• colby jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place peppers, cut-sides down, onto the prepared baking sheet.
2. 2 Roast peppers in the preheated oven until the skins are brown and crispy, about 15 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice flesh and set aside.
3. 3 Combine ground chuck and chorizo in a bowl, kneading together as evenly as possible.
4. 4 Heat 1 tablespoon oil in a pot over medium heat. Add meat and cook and stir until browned and crumbly, about 10 minutes. Strain out 90% of the grease.
5. 5 Stir beer, salsa, chile powder, garlic powder, cumin, onion powder, salt, marjoram, black pepper, and cayenne into the meat. Stir in 1/2 of the diced chile peppers. Crank up the heat and bring to a boil. Reduce heat to low and simmer until most of the liquid has disappeared, about 2 hours; don't let all the liquid evaporate or you'll have dry meat.
6. 6 Brush one side of a tortilla with some of the remaining canola oil. On the dry side, about 1/2 inch from one side of the tortilla, spoon a line of beef and chorizo, sprinkle with Colby-Jack cheese, and top with some diced chile peppers. Roll the loaded side over multiple times until the tortilla is in a tight roll. Make sure it is tight by tucking the first rotation up under the meat. Set rolled tortilla seam-side down on the wire rack of an air fryer. Repeat with remaining tortillas.
7. 7 Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
8. 8 Fry in the preheated air fryer for 6 minutes. Serve immediately.

By Brian Genest

Ingredients

• ✓ light beer
• bratwurst
• brown sugar
• cayenne pepper
• bacon

Instructions

1. 1 Poke bratwurst several times with a small fork and place into a saucepan. Pour in beer and bring to a boil. Reduce heat to medium and simmer for 15 minutes. Remove bratwurst from beer and allow to cool to room temperature.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
3. 3 Toss brown sugar and cayenne pepper together in a large bowl and set aside.
4. 4 Cut each boiled bratwurst into thirds. Wrap each piece with 1/2 strip bacon; secure with a toothpick. Toss bacon wrapped bratwurst with cayenne mixture to coat, then place on the prepared baking sheet.
5. 5 Bake in the preheated oven until bacon is brown and crisp, 25 to 35 minutes.

By Ssharp

Ingredients

• ✓ light beer
• dry white wine
• chicken breast
• salt
• black pepper
• oregano
• brie cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.
3. 3 Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!

By LISETTEZ

Ingredients

• ✓ light beer
• country sausage
• olive oil
• onion
• jalapeno pepper
• chili powder
• cumin
• tomato
• green chile
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Crumble sausage in a large skillet and cook over medium-high heat until no longer pink, about 5 minutes. Drain excess grease.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, and jalapeno; cook for 3 minutes. Add chili powder and cumin and cook for 2 minutes more. Stir in sausage, beer, and tomatoes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remain pressure manually. Remove the lid. Add Cheddar and Monterey Jack cheeses; whisk vigorously until melted. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ light beer
• pinto bean
• water
• bacon
• jalapeno pepper
• cilantro
• garlic

Instructions

1. 1 Pour pinto beans into the bottom of a big saucepan or soup pot. Add water, bacon, jalapenos, cilantro, and garlic and bring to a simmer, about 10 minutes. Pour in 1 can light beer when beans are warmed.
2. 2 Simmer beans, stirring every couple of minutes, until bacon has completely cooked down and beans begin to break, 3 to 6 hours total. Pour in remaining beer as needed when liquid has evaporated and beans aren't completely covered, roughly every 2 hours. Cover and keep warm until serving.

By Big Rob and the Burritos

Ingredients

• ✓ light beer
• lime
• honey
• garlic
• cilantro
• salt
• pepper
• chicken breast

Instructions

1. 1 In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil grate.
3. 3 Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.

By Lauren

Ingredients

• ✓ light beer
• pork sparerib
• salt
• yellow mustard
• bbq rub
• apple juice
• hickory wood chip
• apple wood chip

Instructions

1. 1 Remove silver skin from the back of each rack. Rub each rack with 1 teaspoon salt and let sit for 20 minutes.
2. 2 Slather 3 tablespoons mustard on 1 rack, then shake 1/3 cup BBQ rub on top; rub in on all sides until evenly coated. Repeat on the second rack and refrigerate both racks, covered, 8 hours to overnight. Set aside remaining BBQ rub.
3. 3 Remove ribs from the refrigerator and bring to room temperature, 20 to 30 minutes. Spread the remaining 1/3 cup rub over the ribs.
4. 4 Meanwhile, mix dry wood chips with charcoal in a smoker and preheat, according to manufacturer's instructions, until temperature is a steady 225 degrees F (107 degrees F).
5. 5 Place a water pan on the smoker (or use the smoker's water tray, if it has one) and add water to the depth of the fill line. Place ribs in the smoker and close the lid.
6. 6 Combine apple juice and beer in a spray bottle. Spritz ribs every hour, rotating each time you spray. Cook for 3 hours, then remove ribs and check temperature. Wrap ribs in aluminum foil, and return to the smoker.
7. 7 Smoke until meat pulls away easily from the bone, 1 3/4 to 2 hours. Remove from the grill and check temperature; an instant-read thermometer inserted into the center should read 170 to 180 degrees F (77 to 82 degrees C). The ribs will be very juicy but the outside will not be crispy.
8. 8 Remove the foil and return ribs to the smoker. Cook until crispy, 15 to 30 minutes; an instant-read thermometer inserted into the center should read 190 to 195 degrees F (88 to 91 degrees C). Remove from the grill and tent with foil to allow juices to resettle into the meat before slicing and serving.

By Brian Genest

Ingredients

• ✓ light beer
• margarine
• onion
• worcestershire sauce
• garlic
• chicken broth
• cornstarch
• water
• half-and-half
• cheddar cheese

Instructions

1. 1 Melt margarine in a 4 1/2-quart soup pot over medium heat. Stir in onion, Worcestershire sauce, and garlic. Pour in beer and increase heat to high. Boil mixture until alcohol is evaporated, about 3 minutes. Pour in broth and bring soup back to a boil. Lower heat to medium-low and simmer.
2. 2 Stir together cornstarch and water in a small bowl until smooth. Set aside.
3. 3 Add half-and-half and cheese to soup; stir constantly until cheese melts. Stir in cornstarch mixture and continue stirring until soup is thick, about 2 minutes. Garnish with bacon bits.

By Debbie Rowe

Ingredients

• ✓ light beer
• cooking spray
• pork loin roast
• salt
• black pepper
• sauerkraut
• brown sugar
• onion
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Prepare the crock of a five-quart slow cooker with cooking spray.
3. 3 Season roast with salt and pepper; lay in the prepared slow cooker crock.
4. 4 Spread sauerkraut over and around the roast. Pour beer over the sauerkraut. Sprinkle brown sugar evenly over the sauerkraut; top with onion and dot with butter. Season everything with salt and pepper.
5. 5 Cook on Low for 8 hours.

By Bobettern

Ingredients

• ✓ light beer
• bratwurst
• butter
• onion
• cayenne pepper
• garlic powder
• garlic
• brown sugar
• sauerkraut
• bratwurst bun

Instructions

1. 1 In a slow cooker, combine the bratwurst links, butter, beer, onions, cayenne pepper, garlic powder, garlic and brown sugar. Cover and set to High. Cook for 4 hours, stirring once per hour. Add sauerkraut and continue cooking for another hour.
2. 2 Serve bratwurst on buns with onions and top with your favorite condiments.

By Dgoodcookr

Ingredients

• ✓ light beer
• black pepper
• salt
• honey
• jalapeno pepper
• lime juice
• lime zest
• olive oil
• carrot
• cabbage
• whole wheat hamburger bun
• ginger
• honey
• cider vinegar
• barbecue sauce
• garlic powder
• black pepper
• cumin
• chili powder
• pork loin roast
• water
• onion
• slow cooker liner

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
2. 2 Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
3. 3 Cover and cook 8 to 10 hours on low or 5 hours on high.
4. 4 Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
5. 5 Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
6. 6 Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.

By Reynolds KitchensR

Ingredients

• ✓ light beer
• butter
• onion
• garlic
• worcestershire sauce
• chicken broth
• mustard
• half-and-half
• cheddar cheese
• flour
• cornstarch
• water
• salt
• pepper

Instructions

1. 1 Melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer; bring to a boil for 3 to 5 minutes. Stir the chicken broth and mustard. Reduce heat to medium-low and pour in the half-and-half while stirring.
2. 2 Toss together the shredded Cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted.
3. 3 Whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture; season with salt and pepper. Heat and stir until thick; serve hot.

By Sarah

Ingredients

• ✓ light beer
• olive oil
• pork shoulder
• yellow onion
• garlic
• tomato
• hatch chile pepper
• tomatillo salsa
• tomato
• salt
• black pepper
• oregano
• clove
• cheddar cheese

Instructions

1. 1 Heat oil in a Dutch oven over medium-high heat. Cook pork until all sides are golden brown, about 8 minutes. Remove from Dutch oven and set aside.
2. 2 Reduce heat to medium; add onion and garlic to the Dutch oven. Cook for 4 minutes. Add fresh tomato. Continue cooking, stirring frequently, until onions start to turn translucent and golden, about 4 minutes more.
3. 3 Return pork to the Dutch oven. Add green chiles, beer, tomatillo salsa, and canned tomatoes. Season with salt, pepper, oregano, and cloves. Bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer for 20 minutes.
4. 4 Remove 2 1/2 cups of the vegetables from the chili and carefully puree in a blender until smooth. Stir puree back into the chili. Cover and simmer, stirring occasionally, for 10 minutes. Stir in Cheddar cheese. Cover and simmer for 10 minutes more.

By richard newcomb

Ingredients

• ✓ light beer
• cumin
• cilantro
• sour cream
• kidney bean
• black pepper
• oregano
• salt
• paprika
• basil
• chipotle pepper sauce
• brown sugar
• cumin
• chili powder
• white wine
• tomato paste
• fire-roasted diced tomato
• tomato
• beef bouillon cube
• garlic powder
• worcestershire sauce
• ground beef
• garlic
• jalapeno pepper
• anaheim chile pepper
• red bell pepper
• onion
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Add onion, bell pepper, Anaheim pepper, jalapeños, and garlic; cook and stir until softened.
3. 3 Meanwhile, heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes.
4. 4 Add Worcestershire sauce and garlic powder; crumble bouillon cubes over beef. Add beer; continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes.
5. 5 Stir beef mixture into pepper mixture.
6. 6 Stir crushed tomatoes, diced tomatoes, tomato paste, and wine into beef mixture; season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper.
7. 7 Bring chili to a boil; reduce heat to medium-low. Cover the pot; simmer until meat and vegetables are very tender and flavors have developed, about 90 minutes, stirring occasionally.
8. 8 Stir kidney beans into chili; simmer until beans are hot, about 30 minutes more.
9. 9 Blend sour cream, cilantro, and remaining ½ teaspoon cumin in a food processor until smooth; serve with chili.
10. 10 Serve hot and enjoy!

By Danny Jaye