47 beer spread Recipes

sharp cheddar cheese, room temperature & finely shredded, butter or 1 tbsp margarine, softened, prepared mustard, prepared horseradish, black pepper, beer (1/4 cup if dip will be chilled), chives, to garnish, pretzels or chips or assorted crackers or vegetables

self rising flour, sugar, beer (we use miller lite), butter (more or less depending on your taste) or 1/2 cup earth balance whipped spread (more or less depending on your taste)

mild cheddar cheese, chopped, sharp cheddar cheese, chopped, worcestershire sauce, dry mustard powder, garlic, crushed, or more to taste, hot pepper sauce (such as tabasco), or to taste, salt, flat beer , or as needed

old cheddar cheese, shredded, cream cheese, softened, strong ale or 1/3 tbsp beer, dry mustard, cayenne pepper, pecans, toasted and finely chopped, fresh parsley, finely chopped

shredded sharp cheddar cheese, beer, butter, dijon mustard, worcestershire sauce, cayenne pepper, ground nutmeg, white pepper

ripe camembert cheese or 1 lb brie cheese, rind removed, soft butter, cream cheese, chives, finely chopped, divided, onion, finely chopped, salt and freshly pepper, paprika, caraway seed, beer , to taste, onion, finely sliced rings for garnish

rib eye steaks, cut 3/8-inch thick, black peppercorns, whole, salt, yellow onion, thinly sliced, butter, beer, boursin cheese (garlic and herb spread), sourdough bread, square and sliced 3/4-inch thick

cheddar, garlic salt, dried onion flakes, dry mustard, tabasco sauce (hot pepper sauce), worcestershire sauce, butter or 1 tbsp margarine, beer

gouda cheese, beer or nonalcoholic, butter, cubed, dijon mustard, snipped fresh dill or 1/2 tsp dill weed, crackers or pretzels

sharp cheddar cheese, grated, worcestershire sauce, garlic cloves, minced, hot sauce (i like frank s brand), salt, fresh ground black pepper, beer, at room temperature

cream cheese, softened, dijon mustard, shredded extra-sharp cheddar cheese, heavy cream, worcestershire sauce, cayenne (optional), salt, ground black pepper, beer (not light ), chopped fresh parsley

cream cheese, softened, beer, celery, finely chopped, onions, grated, worcestershire sauce, dry mustard, cooked shrimp, coarsely chopped, toasted pecans, chopped

grated extra old cheddar cheese, flat beer, onion powder, garlic cloves, crushed or 1/4 tsp garlic powder, dry mustard (i like keen s), pepper, lemon juice, butter

sourdough baguette (can use any crusty bread), neufchatel cheese (sub low-fat cream cheese), fresh jalapeno, seeded and finely diced, black pepper, fresh cracked (add to taste if using ground pepper), cayenne pepper (optional), onion powder, garlic powder, mrs. dash garlic and herb seasoning, teasppon cavenders all purpose greek seasoning, budweiser beer or 1 tbsp milk, dried onion, minced, cheddar cheese, shredded

cream cheese, butter or 1/2 cup margarine, anchovy paste, mustard, caraway seed, onion, minced, hungarian paprika, capers (garnish ), parsley sprig (garnish )

flemish beef stew, american-style beer is used in this recipe. if you want to try another beer, go for a belgian ale - an imported pilsner might be too bitter., beef chuck, cut into 1- to 1 1/2-inch cubes, salt, black pepper, vegetable oil, unsalted butter, onions (6 to 8 medium), chopped (7 cups), turkish or 1 1/2 california bay leaves, pilsner-style beer such as budweiser, dijon mustard, thick) slices country-style bread, beef dry and sprinkle with pepper and 1/2 tsp salt., heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. transfer to a plate., add onions and remaining 1/4 tsp salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more., add beef along with any juices on plate, bay leaves, and beer and bring to a simmer., meanwhile , spread 1 tbsp mustard on each side of bread slices, then place bread on top of stew. simmer stew, covered, until beef is very tender, about 2 hours., just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. season with salt., stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. reheat over moderate heat., makes 6 to 8 main-course servings.

pineapples, peeled, cored and thickly sliced, superfine granulated sugar , for dredging and sprinkling, kirsch, all-purpose flour, warm water, beer, vegetable oil, brandy, salt, apricot jam , for spreading, egg whites, whisked, vegetable oil, for deep-frying