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[Less than 30 minutes]
[30 minutes to one hour]
[One to two hours]
[Advance prep required]
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results:
Browse recipes with cooking time:
30 minutes to one hour
Has yielded 18
result(s).
- IPA Beer Donuts
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- Alewife's Fish Boil
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- Maple Ale Apple Fritters
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- Black-eyed Pea Pancakes with Smoked Trout-IPA and Sun-dried Tomatoes
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- Drunken Spicy Shameless Shrimp
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- Confetti Chowder with Weissbier and Seafood
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- Dunkel Date Nut Bread
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- Stout BBQ Sauce
- Adapted from a recipe served at Philadelphia's La Terrasse, this sauce is rich with stout flavor. Grear uses Guinness Stout, but I tried this with Alaskan Smoked Porter instead, and omitted the liquid smoke flavoring to compensate. It worked well, too.
- Malty Mushroom Barley Salad
- A hearty side dish to accompany summer barbecues and outdoor parties - can be held at room temperature safely for buffet or picnic parties
- Caribbean Fried Rice
- Adapted from the Caribbean Cookbook
- Great Big Shrooms with Sausage
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- Real Ale Risotto with Toasted Barley and Vegetables
- A great side dish for picnics - holds at room temperature
- Smoked Duck Salad with Couscous and Raspberry Tart Ale
- Served at the AHA 2003 "Sweet Homebrew Chicago" this salad features smoked duck from Nueske's, Hungarian Paprika from the Spice House of Evanston, and Rasperry Tart Ale from New Glarus Brewing Co.
- Butternut Squash in Brown Ale Maple Glaze
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- Teri Nelson's Drunken Cabbage
- Teri Nelson, proprietor of the Sweet Autumn Inn in Lake Mills, WI, made this recipe for Tyranena's Hop Luck Dinner
- Kolsch Shrimp
- A superfast saute for weeknight dinner
- Piece Pasta
- This recipe from "The Best of American Beer and Food" is an adaptation of a recipe from the Piece Brewery & Pizzeria in Chicago.
- Gruyere-Stuffed Grilled Shrimp with Saison Dipping Sauce
- Adapted from a recipe enjoyed by Larry Bennett of Brewery Ommegang, at Cafe Milano's - and adapted for the home kitchen in the book, Best of American Beer and Food. The original recipe uses Hennepin, a saison-style ale from Ommegang.
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