Archive for October, 2020
Braunschweiger Ball
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This has excellent flavor, easy to assemble, and very well liked by the entire family.
Ingredients
- 500 grams Braunschweiger, (1 lb)
- 250 grams cream cheese, (8 oz)
- ½ cup dill pickle, diced
- 1 tablespoon dill pickle juice
- ½ cup mayo
- ¼ teaspoon garlic salt
- ½ cup onion, minced
- 1 teaspoon Worcestershire sauce
Instructions
- Place the Braunschweiger and cream cheese in a mixing bowl and place on the counter for at least an hour to come up to room temperature and soften.
- While the Braunschweiger and cream cheese are softening, prep the pickles and onion.
- Using a large spoon, lightly mix together the Braunschweiger and cream cheese together, then add the remaining ingredients.
- Mix everything together until the cream cheese is mixed in.
- Lay out a sheet of plastic wrap, place the Braunschweiger mixture in the middle, fold up all corners to the center and shape into a ball. Lay out a sheet of foil, place the ball on the foil and fold up the corners to the center. Turn upside down so the ball is sitting on the seam, shape into a ball again. Pick the ball up and place in a bowl, place in the fridge overnight.
- Unwrap and place on a serving tray, serve with assorted crackers, enjoy.
Split Pea Soup with Ham & Ale
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- ½ cup carrot, diced
- ½ cup celery, diced
- 3 cloves garlic, smashed and minced
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1 bottle Belgian white ale, (12 oz / 330 ml)
- 4 cups chicken broth, fresh or from powder, Shortcut
- 1 bag dry green split peas, debris removed, rinsed, (1lb / 500 g)
- 500 grams smoked ham hocks, 1 lb, Shortcut
- 2 cups water
Instructions
- Heat the oil in a large heavy pot on medium heat, when hot, add the onion, carrot, celery, garlic, bay leaf, and thyme. Cook and stir often for 5-6 minutes or until the vegetables are soft.
- Stir in the ale and bring to a boil, cook for about 5-6 minutes or until the ale is reduced by half.
- Stir in the broth, peas, hocks, and water. Bring to a boil then reduce heat to medium low. Cover and simmer 1 hour or until the peas are tender, stir occasionally.
- Remove hocks to a cutting board, remove the meat and discard the bones. Chop the meat and stir it back into the pot.
- Remove the bay leaf, ladle into bowls, serve and enjoy.
Notes
Low cost.
Shortcuts: Chicken Broth (Pressure Cooker), Homemade Smoked Hocks (Pressure Cooker).
Southwest Onion Soup
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 1 tablespoon olive oil
- 2 large Spanish onions, sliced
- 1 boneless beef chuck roast, cut into cubes, (250 g / ½ lb)
- 1 teaspoon ground chipotle chili pepper
- 4 cups beef broth
- 1 bottle Mexican beer, (12 oz / 330 ml)
- 1 can diced tomatoes with jalapenos, (about 14 oz / 400 g)
- 1 cup kernel corn, frozen or drained canned
- tortilla chips
- 2 cups Mexican cheese blend, shredded, (8 oz / 250 g)
Instructions
- Heat the oil in a large saucepan on medium high heat, when hot, add the onion and cook until they are soft.
- Add the beef and sprinkle with the ground pepper. Cook the beef until well browned, stirring often.
- Stir in the broth, beer, tomatoes, and corn. Heat to a boil then reduce to a simmer. Cover and cook for 15 minutes or until the beef is fork tender.
- Divide the soup into 8 microwaveable bowls, top each with 3 tortilla chips and 2 tablespoons of cheese. Microwave 2 bowls at a time on High setting for 30 seconds or until the cheese melts.
- Serve and enjoy.
Notes
Low cost per serving.
Slow Cooker Seafood Bouillabaisse
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Equipment
- Slow Cooker
- Steamer Basket
Ingredients
- 1/2 bulb fennel, chopped
- 1 medium onion, chopped
- 2 cloves garlic, smashed and minced
- 2 bottles beer, divided, (12 oz / 330 ml each)
- 1 can tomato puree, (28 oz / 794 g)
- 1 bottle clam juice, (8 oz / 240 ml)
- 1 bay leaf
- salt and pepper, as desired, to taste
- 2 cups water
- 250 grams red snapper, deboned, cut into 1 inch pieces, (½ lb)
- 8 mussels, scrubbed, debearded
- 8 cherrystone clams, scrubbed
- 8 large raw shrimp, unpeeled and tails on
- 4 lemon wedges
- fresh parsley sprigs, for garnish, as desired
Instructions
- Heat a large non stick pan on medium heat, when hot, add the fennel, onion, and garlic. Stir often, and cook 4-6 minutes or until the onion is soft. Place mixture into your slow cooker.
- To the slow cooker, add 1 bottle of beer, tomato puree, clam juice, bay leaf, salt and pepper as desired. Cover and set to Low setting for 6-8 hours or High setting 3 to 4 hours.
- During the last 30 minutes of cooking, place the last bottle of beer and water in a large saucepan, place a steamer basket in the saucepan but keep the basket about the liquid level. Bring to a boil.
- To the steamer basket, add the fish, mussels, clams, and shrimp. Cover and steam for 4 to 8 minutes. Discard any mussels or clams that did not open.
- Remove the bay leaf from the broth and ladle into serving bowls, place fish, mussels, clams, and shrimp in each bowl. Squeeze lemon juice over the top.
- Garnish with parsley, serve, and enjoy.
Notes
Low cost per serving.
Sausage Cheese Soup
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Equipment
- Slow Cooker
Ingredients
- 340 grams bulk Italian sausage, (¾ lb)
- 4 cups water
- 2 cups beer
- 1 can diced tomatoes with jalapenos , (about 14 oz / 400 g)
- 3 carrots, sliced
- 1 cup mushrooms, sliced
- ½ cup dry pearl barley
- 2 cloves garlic, smashed and minced
- 500 grams cheddar cheese, cut into cubes, (1 lb)
- salt and pepper, to taste, as desired
Instructions
- In a non stick pan, brown the sausage, breaking up the meat with your spatula.
- Drain fat from the sausage, and add to your slow cooker.
- To the slow cooker, now add the water, beer, tomatoes, carrots, mushrooms, barley, and garlic. Cover and set your slow cooker to Low setting for 5-6 hours or High setting for 2-3 hours.
- Remove cover and stir then add the cheese, stir in the cheese and set your slow cooker to High setting for 30 minutes or until the cheese melts, stirring occasionally.
- Taste, season with salt and pepper as desired, ladle into bowls, enjoy.
Notes
Low cost based on the number of servings.
Oxtail Soup with Beer
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 1250 grams oxtails, (2 ½ lbs)
- 4 cups beef broth
- 1 cup dark beer
- 1 large onion, sliced
- 4 carrots, cut into 1 inch pieces, divided
- 3 stalks celery, cut into 1 inch pieces, divided
- 2 sprigs fresh parsley
- 5 whole black peppercorns
- 1 bay leaf
- 2 cups potatoes, diced
Instructions
- In a large saucepan, add the oxtails, broth, beer, onion, ½ the carrots, ⅓ the celery, parsley, peppercorns, and bay leaf, and bring to a boil. Reduce heat to a simmer, cover, and cook 3 hours or until the meat is falling off the bones.
- Remove the oxtails and set aside.
- Strain the broth, return broth to the saucepan, discard vegetables.
- To the saucepan, add the remaining carrots, celery, and the potatoes. Bring to a simmer and cook 15-20 minutes or until the vegetables are tender.
- While the vegetables are simmering, remove the meat from the bones, discard bones.
- Stir the meat into the soup, continue to simmer until the meat is heated through.
- Serve and enjoy.
Notes
I cannot price this yet as I have never seen oxtails for sale, but I know where I can get them.
MVP Chili
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 1125 grams Italian sausage, bulk or links with casings removed, (2 ¼ lbs)
- 1 large onion, diced
- 3 cloves garlic, smashed and minced
- 2 tablespoons chili powder
- ¼ teaspoon ground cumin
- 1 bottle beer
- 1 can diced tomatoes, (28 oz / 794 g)
- 2 tablespoons tomato paste
- 1 can kidney beans, rinsed, drained, (15 oz / 425 g)
- 1 can black beans, rinsed, drained, (15 oz / 425 g)
- 1 ½ cups corn kernels, fresh or frozen
Instructions
- Heat a large saucepan on medium heat, then add the sausage, cook while turning and breaking up the sausage. Cook until no longer pink, about 8-10 minutes.
- Add the onion, garlic, chili powder, and cumin, Stir together and cook about 5 minutes or until the onion is soft and translucent.
- Add the beer and simmer for 5 minutes, stir a few times to loosen any bits on the bottom of the pot.
- Stir in the tomatoes and tomato paste, simmer uncovered, 10-15 minutes on low heat, stir occasionally.
- Stir in the beans, simmer for another 10-15 minutes until the chili is heated through.
- Serve and enjoy.
Notes
Low cost.
Kielbasa & Cabbage Soup
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 500 grams kielbasa, cut into ½ inch cubes, (1 lb)
- 1 package coleslaw mix, cabbage & carrot, (500 g / 1 lb)
- 3 cans beef broth, (14.5 oz / 411 g each)
- 1 can beer
- 1 cup water
- ½ teaspoon caraway seeds
- 2 cups French fried onions, Shortcut
- fresh dill, for garnish, as desired
Instructions
- Spray a 5 quart pot with cooking spray, place on medium high heat and add the sausage. Sauté for about 5 minutes or until browned.
- Mix in the coleslaw and sauté until tender.
- Add the broth, beer, water, caraway seeds, and 1 cup of French fried onions. Bring to a boil on medium high heat.
- Reduce to a simmer, and cook uncovered for 10 minutes.
- Ladle into serving bowls, top with remaining French fried onions. Garnish with fresh dill sprigs as desired. Enjoy.
Notes
Low cost per serving.
Shortcut: French Fried Onions.
Slow Cooker Little Smokies
This recipe comes from a good friend and it is so easy, and tasty! Just three ingredients, and four if you want just a hint of spicy heat.
Equipment
- Slow Cooker
Ingredients
- 1 kilo little smokies, (2 lb)
- 1 cup BBQ sauce, bottled or homemade, Shortcut
- ½ cup grape jelly
- 1-2 teaspoons Sriracha Chili Garlic sauce, optional
Instructions
- Add all the ingredients to your slow cooker.
- Mix together, cover, and set the slow cooker to Low setting for 2-3 hours.
- Scoop out the little smokies and place in a serving bowl. Serve as an appetizer or as a main dish with sides of your choice. Enjoy.
Notes
Low cost.
Shortcut: Basic BBQ Sauce.
Variants: 1. Use apply jelly or cranberry sauce in place of grape jelly. 2. Use ketchup in place of BBQ sauce.
Hearty Beefy Beer Soup
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 1 tablespoon vegetable oil
- 340 grams beef round steak, cut into 1/2 inch cubes, (¾ lb)
- 1 large onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 5 cups beef broth
- 1 bottle dark ale, (12 oz / 330 ml)
- 3/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 can kidney beans, rinsed and drained, (15 oz / 425 g)
- 1 small zucchini, cut into 1/2 inch cubes
- 115 grams mushrooms, sliced, (4 oz)
Instructions
- Heat the oil in a 5 quart pot on medium heat, when hot, add the beef, onion, carrot, and celery. Cook, stirring occasionally until the vegetables are tender and the beef is no longer pink, about 5-8 minutes.
- Pour in the ale and broth, add the oregano, salt, and pepper. Give the pot a stir and bring the pot to a boil on high heat, then reduce temp to medium low and simmer uncovered for 45 minutes or until the beef is fork tender.
- Add the beans, zucchini, and mushrooms and bring to a boil on high heat, then reduce heat to medium low and simmer for 5 minutes or until the zucchini is tender.
- Serve and enjoy.
Notes
Low cost per serving.