Beer batter/50 recipes

Chili Con Carne recipe

50 percent Reduced Fat Banana Nut Bread recipe

Make this basic muffin batter to make all kinds of delicious muffins. They can be sweet or savory, they can be breakfast, brunch or a quick snack.

Bring some Mexican fever into your kitchen with this dish that will make your tastebuds have a fiesta!

Whole Wheat Batter Bread recipe

French Onion Soup : Au Pied De Cochon Re recipe

This coffeecake was absolutely divine on both flavor and texture. It definitely deserves at least 5-star.

Austin Chili recipe

Very easy to make, I used 1/4 cup more pumpkin puree than recipe says, so I didn't add any extra water into the batter, also reduced the 1 tablespoon of oil, and these muffins came out great. Love the flavor from pumpkin and spices. Definitely a keeper recipe.

Beer pairing suggestion: American India pale ale or amber ale. The Stone World Bistro & Gardens, in Escondido, California, serves wood-grilled trout with black mission fig butter to make it taste even milder and sweeter. Mission figs are available in the dried fruit section of most large supermarkets. Untreated wood planks for grilling are available in grilling and barbecue sections of hardware store s as well as some supermarkets.

True Texas Chili recipe

A bowl of New Orleans deliciousness!! Great served with Beer Biscuits!

You will need a two-quart ice cream container to make this one-quart recipe. If you want a different dessert experience, look for a chocolate stout cake recipe to serve with this ice cream.

Delicious brownies with marshmallows!

A little bit of cheesecake inside a cupcake!

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.