Recipes with beer

With the convenience of your crockpot, you can make these succulent meatballs that can be served alone or with any kind of pasta.

A simple, but tantalizing crockpot dish that will have you licking your lips when you're just watching it cook!

Serve these succulent baked German pork chops over a bed of rice or with some good bread to soak up all the yumminess.

This recipe is my glorified version of a Polish "kapusta," made hearty with the addition of country-style pork ribs, mushroooms and bacon. Traditionally, it is served with "kluski (potato dumplings)" or egg noodles and rye bread.

A game-day favorite for me and my family. Savory, sweet, and filling.

At least an hour of advanced preparation is required, to allow the dry ingredients to blend. This recipe will work well with other vegetables, shrimp, chicken strips, etc.

Have some Scotch Eggs for dinner the old Scottish way with this savory recipe that will find its place in your cookbook.

"This delicious fish is great to serve for lunch or for dinner. The beer batter is just the best!"

Say goodbye to bland tacos with this Rubio’s-inspired fish taco recipe. Crispy beer-battered cod, fresh corn tortillas, and zesty salsa create succulent bites that’ll leave you craving more! Great recreation of the incredible Rubio's Fish Taco. Most people get this wrong, but not this one. The CORN tortilla is vital to the flavor. Get them as fresh and thick as possible.

Thick and creamy beer cheese soup built with Cheez Whiz, milk, sharp cheddar spread and a full cup of beer, spiced with Tabasco, Worcestershire and cayenne. A Wisconsin-style tavern soup ready in 40 minutes.

Here's a homemade steak sauce that will have you licking your plate. Do that when the children aren't looking!

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

A bold beef barbecue sauce simmered with beer, chili sauce, pimento-stuffed olives, and butter. Briny, tangy, and ready in 15 minutes. Makes 1½ cups of pure backyard magic.

A vintage date bread baked right inside empty beer cans with maple syrup, pecans, and real beer in the batter. Yields perfectly round slices and makes a charming homemade gift.

Two kinds of cheddar and beer make this unbelievably delicious cheddar cheese soup recipe a colossal hit on game day or any colder day of the year.

Braised beef short ribs coated in Dijon mustard and crispy breadcrumbs, served over a hearty ragout of butternut squash, chickpeas, and kale. Slow-cooked in porter beer with garlic and brown sugar.

Grilled sausage kabobs with bratwurst, Italian sausage, kielbasa, and new potatoes basted in a bacon-beer BBQ sauce. Three sausage varieties on one skewer for the ultimate cookout.

Jalapeno basted beer can chicken. Grilled and smoked to perfection, juicy and moist barbecued chicken.

Packed with meaty goodness with a combination of chicken, pork and beef.

Warm German-style potato salad with browned bratwurst, tossed in a tangy beer and cider vinegar dressing with Dijon and tarragon. No mayo, just hearty skillet flavor served warm.

Salsa borracha (drunken sauce) with beer, butter-toasted chili powder, jalapenos, tomatoes, and garlic. A quick, bold enchilada sauce ready in 20 minutes.

Smoky ancho-spiced cornbread flapjacks studded with sweet red onions and spiked with beer for the ultimate chili side that soaks up every drop of sauce.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.

Slow cooker cocktail weiners simmered in beer until plump, then drained and glazed in barbecue sauce. Three ingredients and zero effort for a crowd-pleasing appetizer.

Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.

Beer-spiked Welsh rarebit with melted cheese, dry mustard, and Worcestershire poured over warm toast. A 20-minute pub-style supper that's pure comfort food.

Three meats, a cold beer, and a shot of tequila walk into a pot. Two hours later, you've got a thick, spicy chili with chunks of steak, ground beef, pork, and kidney beans that'll win any cookoff.

Four pounds of beef chuck braised low and slow in beer with sliced onions, green peppers, chunky mushrooms, ketchup, and mustard. Feeds a crowd of 12 with minimal effort.

Homemade beer mustard made with dry mustard, brown sugar, turmeric, and flat beer. No cooking required. Bold, tangy, and ready after a quick chill.

Three beans simmer with tomatoes, jalapeños, and a full can of beer in this hearty vegetarian chili. Cumin and chili powder bring the heat home.

Southern pot likker chili built on collard-green broth with smoked chuck, ground beef, pintos, chipotle, habanero, and a splash of beer. Long-simmered, deeply smoky, bowl-licking good.

Cornmeal-coated brook trout, soaked in dark beer then dredged and pan-fried to a golden, crunchy crust. A classic streamside fry-up served with tartar sauce and a dash of hot sauce for a kick.

Quick Cajun BBQ shrimp sautéed in butter and beer with a rich, buttery pan sauce. Ready in 25 minutes with just 4 ingredients. Grab some crusty bread for sopping up every drop.

Texas-style beer chili with three meats (beef, pork, ground), masa harina thickening, and bold spices. Simmers for 3+ hours to develop deep, complex flavors.

A hearty meatless three-bean chili with kidney beans, chickpeas, and refried beans simmered in beer and chicken broth. Topped with sharp cheddar and croutons. Feeds 6 to 8.

Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.

Texas-style chili made with coarse-ground brisket, no beans, and a full bottle of beer. A deep, meaty bowl of red simmered low and slow with cumin, oregano, and a fistful of dried chiles.

Grilled fajita nachos with beer-and-lime marinated chicken, mashed pinto beans, caramelized onions, and a fresh tomatillo-lime salsa. Built on a pizza pan and finished on the grill.

Texas smoked beef brisket rubbed overnight and slow-smoked for 7 hours with beer in a water smoker. Fat side up, foil-wrapped halfway through for bark and tenderness.

Baked bananas and pancakes with quartered bananas, beer-batter pancakes, Calvados or Grand Marnier, orange juice, and molasses. A British-style pudding-dessert that's part crepe, part bananas Foster.

Latigo chili is a serious Tex-Mex three-meat chili of brisket, venison, and pork simmered with ancho chiles, beer, tequila, and staged cumin additions. Built for a crowd of 20.

Carbonnade flamande, the Belgian beef-and-beer stew: chunks of beef simmered low in dark stout with caramelized onions, brown sugar, vinegar, and a Dijon-smeared piece of stale bread that thickens the gravy.

Barbecued venison roast slow-cooked low and slow after a 24-hour beer marinade with garlic, onions, and bay. The Crock-Pot method that turns lean wild game into pull-apart tender meat.

Ranch-style pinto beans simmered with bacon, beer, jalapenos, molasses, and a whole head of garlic. A big-batch cookout side with smoky, spicy, sweet depth in every spoonful.

Championship chili layered with chicken broth, pork chops, flank steak, green chiles, and beer. A Texas-style three-meat bowl that's better the next day.

Spice cake made with amber ale, mixed dried fruit, brown sugar, cinnamon, nutmeg, and cloves. The fruit simmers in beer before baking for a dense, malty, pub-inspired dessert.

Beer-simmered hot dogs cooked in the microwave for a quick, flavorful twist on a classic. Topped with warm sauerkraut and served on soft buns, these franks soak up malty flavor fast.

Yeasted beer batter for fried fish: flour, eggs, beer, and a packet of active dry yeast rested two hours into a light, lacy coating that fries up shatteringly crisp. Pub-style fish-and-chips done right.