1. Sauté onions in butter over medium heat until tender. Add tomatoes and jalapenos. Cook for another 2 minutes. Add beer and simmer for 6 minutes.
2. Stir in cheese, cream cheese and cheese spread. Continue to cook over low heat while continuously stirring. Simmer for 1 minute.
3. Serve warm with tortilla chips, vegetable sticks or toasted bread.

Makes 3 cups of dip. 

1. In a bowl, cream together cream cheese and sugar. Slowly add 1/4 portion of the beer. Set aside.
2. In another bowl, whip cream and gently fold into cheese mixture. Set aside.
3. Mix together prepared coffee and remaining beer. Soak broas for 2 seconds each and layer on a 10 x 10 inch shallow pan.
4. Spread half of cream cheese mixture and layer with soaked broas once more. Spread remaining cream cheese mixture and dust with cocoa powder. Refrigerate for 1 hour or overnight.

Makes 12 servings.  

Tip/s:

• In lieu of a large pan, cut to fit and assemble ingredients in single serve containers

1. In a bowl, combine beef, egg, breadcrumbs, salt, pepper, and 1/4 cup beer. Mix well. Form into 6 (100 g each) patties. Chill for 15 minutes.
2. Heat oil in a frying pan, then brown patties over high heat at 2 minutes on each side. Set aside then in the same pan, add the rest of the beer and simmer until reduced by half.
3. Add crushed tomatoes. Simmer for 5 minutes until thick. Return patties and simmer for 1 minute on each side. Serve each patty with two tablespoons of sauce.

Makes 6 servings.

Note/s:

• Serve patties as burgers with its sauce on the side

1. In a bowl, dissolve yeast in warm water and sugar. Set aside for 10 minutes.
2. In another bowl, combine beer, salt, yeast mixture and flour. Knead for 2 minutes using an electric mixer with dough hook attachment.
3. Add olive oil and continue kneading for 8 minutes or until dough develops. Dough should be smooth and elastic. Rest for 15 minutes with a plastic wrap, and then cut and scale into 250 gram portions.
4. Shape dough into balls and drizzle with olive oil. Cover with a plastic wrap. Chill dough for 12 hours.
5. Dust counter top or working table with flour and roll out each dough ball into a 10 inch diameter circle. Dust again with some flour and place into a 10 inch pizza pan. Bake in a preheated oven set to 450°F for 5 to 10 minutes. 

Makes 4 pc 10 inch diameter pizza crusts or 2 pc 14 inch diameter pizza crusts

Tip/s: 

• Spread about 70-80g pizza sauce and add your favorite pizza toppings and cheese. Bake in a preheated oven set to 450°F for about 5 minutes or until cheese metls.

1. Slice squid into 1/2 inch thick rings. Leave the tentacles whole. Set aside.
2. In a bowl, mix cold beer with egg. Cover and marinate squid in the chiller for at least 30 minutes. Meanwhile, in another bowl, combine baking soda, salt, cornstarch, paprika and flour. Mix well and set aside.
3. Heat oil in a pan. Dip squid pieces in flour mixture. Shake off excess flour and then fry in batches for about 2-3 minutes or until golden brown. Drain excess oil on paper towels or on a rack.

Makes 6-8 servings.

1. In the pot, sauté onions, garlic, tomatoes and jalapeños in oil together with the chorizo lard until tender, about 10 minutes.
2. Add chicken and cook until meat turns white. Add chorizo, Creole seasoning, Worcestershire sauce, hot sauce, salt and pepper. Mix well.
3. Add rice then stir until well blended. Add shrimps, chicken stock and beer. Bring to boil then lower heat. Simmer covered.
4. Continue to cook rice and stir gently to ensure even cooking. Adjust seasoning to taste. Serve hot.

Makes 5 servings.

*Chicken stock: Make by dissolving chicken cubes or by boiling chicken bones

1. Marinate chicken in gravy and beer. Add chilli flakes and salt. Marinate for at least 1-2 hours in the chiller. Drain but reserve marinade.
2. Grill using charcoal or grill pan until fully cooked.
3. For sauce, simmer remaining marinade until thick. Serve with chicken.

Makes 6 servings.

1. In a bowl, combine first 6 ingredients. Add pork and marinate for at least one hour or overnight.
2. Drain and reserve marinade. Grill or cook in a pan for 2-1/2 minutes on each side or until fully-cooked. Set aside.
3. Prepare sauce by simmering remaining marinade for 5 minutes. Strain and simmer for an additional 2 minutes. Add cornstarch mixture, stirring continuously, until thick.

Makes 5 servings

1. In a bowl, combine pancake mix, beer and egg. Mix well until lump-free.
2. Pat chicken dry, season with salt and pepper then dip in batter.
3. Deep-fry in hot oil until golden brown or fully cooked. Drain on paper towels and set aside. Drizzle with maple syrup or serve on the side.

Makes 12 servings. (24 pieces)  

1. In a bowl, mix together mashed potatoes, ham, 1 piece egg, and 1/4 breadcrumbs and salt. Set aside.
2. In a pan, simmer 1/2 of beer and grated cheese. Stir until melted and add to the potato mixture. Then form into 1 inch balls.
3. Dredge balls in beaten egg then in remaining breadcrumbs. Store in the chiller or freezer for 15 minutes.
4. Heat hot oil in a saucepan then fry croquettes until golden brown, about 3 minutes each.
5. Make sauce by simmering remaining beer until reduced by half. Add BBQ sauce and simmer for 1 more minute.

Makes 28 pieces.

1. Heat oil in a pot and sauté onion, garlic, and chicken.
2. Add rice and cook for 3 minutes. 
3. Add beer and chicken stock. Cover and simmer for 20 minutes or until rice is tender.
4. Mix in vegetables and cook until bright in color.

Makes 6 servings.  

1. In a pot over medium heat, melt butter then sauté bacon. Set aside bacon.
2. In the same pan, sauté onion and garlic. Mix in bacon, carrot and mushrooms.
3. Add beef then pour in beer and let simmer. Add enough beef stock to cover meat, bay leaf, peppercorns and mustard. Let simmer.
4. Add flour mixture while stirring continuously. Simmer until sauce thickens. 

Makes 6 servings.

Yield: 7 cups / 1-1/8 cups per serving 

1. Add rib marinade in a pot and combine with all the sauce ingredients. Simmer over low heat. Mix until butter-licious! has melted and sauce is uniform in color.
2. Add ribs and bring to a boil. Cover and simmer for 25 minutes over low heat.
3. Remove cover and turn heat to high for 5 minutes.

Makes 6 servings.

Yield: 1 rack of ribs