IPA BEER CHEESE DIP
This warm, cheesy, creamy dip has a touch of India pale ale--a style of beer that is pale to deep amber in color and slightly more hoppy and bitter than other pale ale.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 16
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat Dip ingredients over low heat, stirring frequently, until cheeses melt and mixture is smooth.
- Sprinkle with red pepper and green onion. Serve with chips.
Nutrition Facts : Calories 100, Carbohydrate 0 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 0 g, TransFat 0 g
PALE ALE GINGERED PORK CHOPS
Make and share this Pale Ale Gingered Pork Chops recipe from Food.com.
Provided by JelsMom
Categories Pork
Time P1DT25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, combine everything but pork chops.
- Simmer until reduced to 1 1/3 cups.
- Let cool.
- In baking dish large enough for all chops, combine chops and marinade, turning to coat evenly.
- Cover and place in refrigerator overnight. Turn periodically.
- Pour marinade into saucepan and boil 5 minutes.
- Grill chops on oiled rack 8 minutes per side. Baste with marinade during last 5 minutes.
Nutrition Facts : Calories 222.9, Fat 5, SaturatedFat 1.7, Cholesterol 61.7, Sodium 1434.7, Carbohydrate 14.9, Fiber 0.3, Sugar 12.1, Protein 24.4
STEAMED MUSSELS IN PALE ALE CREAM BROTH
This is a recipe from the Howe Sound Inn and Brewing Company located in Squamish, BC Canada. It was published in a newspaper years ago, and I held on to it. Good thing, as no longer live there but I can still enjoy the tastes from where I grew up.
Provided by PiceSeasGirl
Categories Mussels
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan over high heat, bring ale to a boil.
- Add shallots and garlic; cook for 1 minute.
- Add Mussels, cover and return to boil; boil for 2 minutes or until mussels open, tossing frequently.
- Add whipping cream and return to boil.
- Add carrot, leek, zucchini, parsley, lemon zest and juice, salt and pepper; cook for 2 minutes.
- Makes 2 servings.
- Note: Remove zucchini skin by cutting wide strips, about ¼ inch thick, from zucchini; julienne the strips. Save remaining zucchini for other uses - in a vegetable sauté, or a soup.
Nutrition Facts : Calories 769.1, Fat 32.6, SaturatedFat 15.7, Cholesterol 208.8, Sodium 1952.3, Carbohydrate 43.1, Fiber 2.6, Sugar 4.2, Protein 59
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