Reader favorites: Beer

We want you to share your favorite recipes that include beer for our March 31 Recipe Box.

Just post your recipe in the comments, and you’ll be entered in our weekly cookbook drawing. Please be sure to include the number of servings in your recipe.

Don’t forget to send us your favorite recipes using tuna for March 24.

Categories: Reader favorites

One Response

  1. Eileen Fischer says:

    From Susan Bateman who writes: “Won a six pack of beer with this recipe from Lefty’s Brewery Cook-off in Massachusetts last month. I’ve had the recipe for years and probably got it from a magazine.”

    Beer Cheese Spread
    2 cups shredded sharp cheddar cheese
    1 package (3 ounces) cream cheese, soften
    2 tablespoon parsley
    1 garlic clove, crushed
    1/8 teaspoon hot sauce (like Tabasco)
    1/3 cup beer
    Using an electric mixer, mix first five ingredients adding enough beer to make a creamy consistency. Cover and chill in refrigerator for several hours or overnight. Bring to room temperature to serve with crackers.

    From Pat Gil from Stamford:

    Nettie’s Beer Bread
    3 cups self-rising flour
    1 can beer (flat)
    5 tablespoons of sugar
    Heat oven to 350 degrees. Mix the batter and pour into a greased loaf pan. Bake 40 minutes.
    Remove the bread from the oven and spread 1/2 stick butter on top, making sure the butter drips down the sides of the bread.
    Bake 15 minutes longer until golden brown.
    Take the bread out of the oven and let it rest on a wire rack for about 15 minutes.
    Remove the bread from the pan and enjoy warm.

    From Kyle DeFarias of Trumbull:
    Chourico and Peppers
    Makes 6 sandwiches or 4 man-cave sandwiches
    1 (12-ounce) can of beer (Budweiser is really a good choice, but Sagres Beer is still the best)
    2 pounds chourico (spicy Portuguese sausage) sliced on a bias, about 1/4-inch thick
    2 tablespoons olive oil
    2 large garlic cloves, roughly chopped
    2 medium yellow onions, roughly chopped
    2 medium green peppers, cored, seeded, roughly chopped
    4 ounces tomato paste
    1 package fresh Portuguese rolls
    Large skillet on medium high heat, add olive oil and coat pan. Add chourico to pan and sautee, rendering fat and browning a bit roughly 5 to 10 minutes. Remove the pan from heat and chourico to paper towels to absorb excess fat. Return pan to heat. Add onion, pepper and garlic. Sautee 3 to 5 minutes, add a pinch of salt to draw out some of the liquid from the veggies. Stir in the beer and tomato paste, Return the chourico to the pan, crank up the heat and get it bubbling. Once the pan is bubbling lower to a simmer for 10 to 12 minutes.
    Let the sauce thicken. Serve on the rolls and add your favorite cheese and mustard.