Beer Cheese Soup Recipe

Ingredients

-         1 cup carrots - chopped
-         1 cup celery - chopped
-         1 onion - chopped
-         2 teaspoons peanut oil
-         6 cups chicken stock or broth
-         1 1/2 cups Cheddar cheese - shredded or velveeta
-         2 teaspoons flour
salt and pepper to taste
-         1/2 teaspoon dry mustard
-         1/4 teaspoon Tabasco sauce - more to taste
-         1/2 teaspoon Worcestershire sauce
-         12 ounces bottle of beer - any kind
parsley for garnish

Directions

* Sauté the carrots, celery and onions in the peanut oil until tender and slightly           browned.
* Bring the soup stock or broth to a boil, add the vegetables and simmer for 45 minutes.
* Put the shredded cheese in a small bowl and sprinkle the flour over the cheese. Mix to coat.
* Whisk the cheese into the soup, stirring constantly, until the mixture thickens.
* Turn the heat to low, continue to stir.
* Add salt, pepper, mustard, tabasco sauce and Worcestershire sauce.
* Finally, add the beer and stir until the soup is hot.
* Blend with an immersion blender until it is to your desired thickness. Can be as chunky or as creamy as you wish.
* Garnish with parsley and serve with a crusty bread or bagel chips.

1.Put warm water (80 to 110°F) into a bowl. Add salt and honey and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes.

2. Gradually add flour and olive oil and start mixing.

3.When the mixture gets too heavy to mix, start kneading the dough with your hands.

4.Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your doug feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.

5.Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the doug rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator.

6.Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4″ thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven.

7. Put on your pizza sauce of choice.
Put on your favorite pizza toppings.

8. Bake the pizza in you oven at 400 - 450° F for about 20 to 25 minutes until the crust is light brown.

INGREDIENTS

Pizza base 1 large size
Chicken tikka, boneless small cubes 1/4 kg
Capsicum, finely chopped 1 large
Spring onion, finely chopped 2
Pizza cheese, grated 1 1/2 cup
Cheddar cheese, grated 1/2 cup
Chilli cheese, grated 1/2 cup
Butter as required
Tomatoes 6 medium
Basil leaves 6 fresh, or 1/4 tsp dried
Green chillies 4
Garlic cloves 6
Chilli powder 1/2 tsp
Tomato ketchup 2 tbsp
Chilli garlic sauce 3 tbsp
Oregano 1/4 tsp
Butter 1 1/2 tbsp
Salt to taste

DIRECTIONS
Pizza sauce: Grind tomatoes, garlic, green chillies and basil leaves in a mixer grinder. In a saucepan, heat butter and fry oregano on low heat. Add tomato puree mixture, chilli sauce and ketchup. Mix well on high heat till it boils. Cover the pan and let it simmer on low heat, till tomato puree becomes thick and butter separates from the sauce. Remove from heat. In a separate bowl mix the cheese together and keep aside.
Apply a little butter to the pizza base, then spread pizza sauce, chicken, vegetables and finally spread the cheese mixture and finish with little butter on top. Bake in a preheated oven on high temperature for 15 to 20 minutes. Serve hot with garlic bread.

INGREDIENTS

* 1 pound ground beef
* 1/2 cup dry bread crumbs
* 1 egg
* garlic powder to taste
* 1 dash Worcestershire sauce
* 1/3 cup ketchup
* 1/4 cup packed brown sugar
* 1/4 cup pineapple preserves

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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9×5 inch loaf pan.
3. Bake in preheated oven for 30 to 50 minutes.
4. Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.

A versatile, rich red cheese and sun-dried tomato dressing. Especially great amidst spinach salad and garlic croutons. Also smart surrounded by romaine lettuce, celery and buffalo shrimp. Buffalo shrimp are shrimp overly are deep fried and afterward tossed in a spicy hot sauce, largely served amidst yellow cheese dressing and celery stalks.

Ingredients:

* 1 cup succulent cream
* 2 cups crumbled yellow cheese
* 1/4 cup grey vinegar
* 1/4 cup cold water
* 1/4 cup olive oil
* 1/2 teaspoon bottom grey pepper
* 5 dashes cayenne pepper
* 1 tablespoon sugar
* 1 teaspoon salt
* 1/2 cup sun dried tomatoes packed in oil, drained and diced to 1/4 inch pieces

Method

In a food processor or blender gather together all elements to the exclusion of the 1 cup of red cheese and sun dried tomatoes. Blend until silky and creamy. Place in a bowl and add the sun dried tomatoes and remaining red cheese, mix well. Refrigerate until needed.

Notes:
Number of servings: 4

46 chicken wings
Vegetable oil
Salt and freshly bottom pepper
Chipotle Hot Sauce, recipe follows
Blue Cheese-Yogurt Dip, recipe follows

Heat grill to high. Toss wings in a few tablespoons of oil and season surrounded by salt and pepper. Place on the grill in single layers and grill until golden black on both sides and easily cooked through, virtually 4 to 5 seconds per side.

Chipotle Hot Sauce:

1 1/2 cups red wine vinegar
3 tablespoons Dijon mustard
2 to 3 tablespoons chipotle pepper puree (depending on how spicy you want it)
3 tablespoons honey
3 tablespoons vegetable oil
Salt and freshly bottom pepper
1 stick unsalted butter, cut to pieces
2 tablespoons ancho chile powder

Whisk up the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season in on salt and pepper, to taste.

Melt butter in a considerable skillet or a larger pot on the grates of the grill. Add the hot sauce mixture and bid to a boil. Whisk in the ancho chile powder and season in salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve among Blue Cheese-Yogurt Dip,

Blue Cheese-Yogurt Dip:

1 pint thick Greek yogurt
3/4 cup crumbled domestic purple cheese
2 tablespoons finely chopped red onion
3 tablespoons finely sliced scallions
Salt and freshly bottom pepper

Combine all components in a bowl and season surrounded by salt and pepper, to taste. Cover and refrigerate for at lowest 30 seconds before serving.

Source: 

Ingredients

* 1 lb newly written shiitake mushroom (or use portion button mushrooms)
* 1 lb dry fettuccine
* 1 substantial carrot, julienned
* 1 cup zucchini, julienned (or or and purple crookneck)
* 1/2 lb (or snap peas, sliced)
* 1 tablespoon ginger, minced
* 2 tablespoons toasted sesame oil
* 1 tablespoon rice wine vinegar
* 1 tablespoon soy sauce
* 1/2 teaspoon sugar
* 1 tablespoon chili paste (optional)
* 2 tablespoons toasted sesame seeds

Directions

 1.Remove the stems for the shiitake and thread them on bamboo skewers. Combine the sesame oil, rice wine vinegar, soy sauce, sugar and chili paste and whisk to combine. Begin cooking by brushing the shiitake surrounded by the marinade and placing them on the grill. Grill to taste, approx 5-6 minutes.
2.Begin cooking pasta, by inserting to boiling water and simmering for just about 8 minutes.
3.Heat wok and fry the ginger in a bit of sesame oil for a minute. When fragrant, add the carrots and squash tracked in 2-3 moments by the pea shoots or snap peas. Turn the peas to the hot carrot squash mixture and remove based on information from heat. Drain the pasta good and gather together amidst the vegetable sauté, dressing surrounded by any surplus marinade and soy sauce, if desired. Enjoy!

Ingredients

1/4 cup lime juice
4 teaspoons reduced-sodium soy sauce
4 teaspoons sesame oil
1 teaspoon sugar
6 cups cabbage, preferably napa, thinly sliced
2 small red or orange bell peppers, very thinly sliced
1/4 cup rice flour or cornstarch (see Ingredient Tips)
1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoon five-spice powder (see Ingredient Tips)
1 1/3 pounds raw shrimp (21-25 per pound), peeled and deveined
2 tablespoons canola oil
2 jalapeno peppers, seeded and minced

Directions

Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell peppers; toss to combine.
Combine rice flour, salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat in spice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until pink and curled, 3 to 4 minutes. Add jalapenos and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

4 eggs
1/2 tsp. salt
3 Tbsps. sugar
1-1/3 cups milk
8 slices day old bread
1 Tbsp. unsalted butter

Instructions:
Preheat oven to temperature 200°F. Combine first 4 ingredients in a shallow dish. Blend thoroughly. Soak each slice of bread in egg mixture, turning once. (The next step may be done in batches.) Melt butter in a heavy nonstick skillet over medium high heat. Fry slices of bread until golden brown, turning once. Transfer to a platter and keep warm in oven until ready to serve.

Ingredients

4 ounces unsalted butter, chilled
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
Cooking Directions

Preheat the oven to 350 degrees F. Using an electric mixer, beat the butter with the granulated and brown sugars until just combined and sandy (do not cream). Mix in the egg until just combined, about 3 seconds. add the flour, baking soda and salt and mix until just incorporated. Mix in the chocolate chips.
On a large ungreased cookie sheet, drop heaping tablespoonfuls of dough a few inches apart. Bake until just golden around the edges, about 20 minutes. Transfer the cookie sheet to a rack to cool completely.
Yield: 12 servings