Chili-Beer Glazed Steaks

February 27, 2015 Leave a Comment

 

Chili-Beer Glazed Steaks

Chili-Beer Glazed Steaks

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Bold ingredients give these tender grilled steaks a taste you won’t soon forget.  We loved the slightly sweet and pleasantly smoky glaze.  Get ready to make mouths water!

          Geordyth Sullivan                                                                           Miami, Florida

 

Chili-Beer Glazed Steaks Recipe

 

Chili-Beer Glazed Steaks

2/3 cup chili sauce

2/3 cup spicy steak sauce

½ cup chopped shallots

½ cup beer or non-alcoholic beer

4 boneless beef top loin steak (2 oz. each)

½ tsp. salt

½ tsp. pepper

 

In a small saucepan, combine the chili sauce, steak sauce, shallots and beer.  Bring to a boil.  Reduce heat; simmer, uncovered, for 12 – 15 minutes or until slightly thickened.  Set aside ½ cup for serving and keep warm.  Sprinkle steaks with salt and pepper.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill steaks, covered, over medium heat or boil 4 inch from the heat 4 – 6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 F.; medium, 160 F.; well-done, 170 F.), basting occasionally with sauce mixture.  Serve with reserved sauce.        4 servings

 

(Recipe for Chili-Beer Glazed Steaks was in www.tasteofhome.com, 2015)

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Beer Cheese Fondue

November 4, 2013 Leave a Comment
Beer Cheese Fondue

Beer Cheese Fondue

 

This thick fondue originated in my kitchen when I didn’t have all of the ingredients I needed to make the recipe I initially planned to prepare.  Served with bread cubes, it has since become a staple particularly while we watch football games on television.

          Chrystie Wear                                                   Greensboro, North Carolina

 

Beer Cheese Fondue Recipe

Beer Cheese Fondue

1 loaf (1 Lb.) French bread, cubed

¼ cup chopped onion

1 Tbsp. butter

1 tsp. minced garlic

1 cup beer or non-alcoholic beer

4 cups (16 oz.) shredded cheddar cheese

1 Tbsp. flour

2 to 4 Tbsp. half-and-half cream

Place bread cubes in a single layer in an ungreased 15 x 10 x 1 inch baking pan.  Bake at 450 F. for 5-7 minutes or until lightly crisp, stirring twice.

Meanwhile, in a small saucepan, sauté onion in butter until tender.  Add garlic; cook 1 minute longer.  Stir in beer.  Bring to a boil; reduce heat to medium-low.  Toss cheese and flour; stir into saucepan until melted.  Stir in 2 tablespoons cream.

Transfer to a small fondue pot or 1 ½ qt. slow cooker.  Keep warm; add additional cream to fondue thickens.  Serve with toasted bread cubes.            3 cups

 

(Recipe for Beer Cheese Fondue came from Taste of Home (tasteofhome.com)

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Beer Cheese Soup

March 11, 2013 Leave a Comment
Beer Cheese Soup

Beer Cheese Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

Onion, parsley, paprika and beer flavor this smooth rich soup sent in by Sharon Lock of Forman, North Dakota.  “A family friend used to invite us up for Sunday supper and served this several times,” Sharon recalls.  “It was so simple and good, I got the recipe for my daughter, who was just learning to cook.

Beer Cheese Soup Recipe

Beer Cheese Soup

2 Tbsp. finely chopped onion

½ tsp. butter

2 cans (10-3/4 oz. each) condensed cream of celery soup, undiluted

1 cup beer or non-alcoholic beer

1 cup milk

1 tsp. Worcestershire sauce

½ tsp. dried parsley flakes

¼ tsp. paprika

¾ lb. process cheese (Velveeta), cubed

In a large saucepan, sauté onion in butter.  Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika.  Reduce heat; stir in cheese until melted.  Heat through (DO NOT BOIL).          6 servings

(Recipe for Beer Cheese Soup was on www.tasteofhome.com)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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