Free Recipes Archive
Source: River Road Brewery, Tucson, Arizona 1 pound pinto beans, soaked overnight and drained 1 medium onion, diced 2 large poblano peppers, roasted and peeled 4 serrano peppers, thinly sliced with seeds 2 ripe tomatoes, cored, med. dice Salt and Read More …
3 cups Pale Ale 4 cups water 2 pounds plus 6 ounces flour 2 tablespoons baking soda 1 tablespoon salt 2 tablespoons paprika 4 ounces granulated sugar, by weight 2 thick salmon steaks Cooking oil (can use canola, or other) Read More …
Source: BJ’s Pizza Grill and Brewery 1 tablespoon paprika 1/2 teaspoon kosher salt 2 teaspoons onion salt 2 teaspoons granulated sugar 1/4 teaspoon cayenne pepper 2 teaspoons white pepper 2 teaspoons black pepper 1 teaspoon whole thyme 1 teaspoon oregano Read More …
Source: Hops! Bistro & Brewery – Scottsdale, Arizona 8 ounces unsalted butter 16 ounces yellow onion, diced 6 ounces fresh garlic, minced 2 bunches of leeks 2-1/2 pounds spinach, chiffonade 4 pounds lobster meat, chopped 32 ounces manufactured cream, reduced Read More …
Source: Head Chef Chip Fegert, Rock Bottom Restaurant & Brewery 4 tablespoons sun-dried tomatoes, reconstituted in hot water 1 cup mayonnaise 1 cup sour cream 1/2 cup shredded Asiago cheese, plus shredded Asiago cheese for garnish 1/4 cup green onions Read More …
Source: Chef Domingo Maceda, Rock Bottom Brewery 1 cup tomatoes, drained and diced 4 ounces frozen spinach, thawed and squeezed dry 1/2 cup sweet red peppers, drained and diced 1-1/2 cups yellow onions, minced 1-1/2 cups half-and-half 3-3/4 pounds pepper Read More …
Source: Chef Craig Rouse, TAPS Fish House & Brewery, Brea, California 1 pound shrimp (16/20 size) 2 cups Cajun BBQ sauce (see recipe below) 1/2 pound butter 1 tablespoon garlic Juice of 2 lemons 2 ounces oil, vegetable or your Read More …
Source: Southend Brewery and Smokehouse – Raleigh, North Carolina 4 cups heavy cream 4 cups water 1/4 pound (1 stick) butter 2 cups grits (not instant) Salt and white pepper, to taste In a deep, heavy-bottomed pot, bring cream, water Read More …
Source: Rock Bottom Restaurant and Brewery – Milwaukee, Wisconsin 2 pounds venison tenderloin Kosher salt to coat venison 1 cup butter to sauté vegetables 4 cups diced yellow onions 4 cups diced celery 4 cups diced carrots 1-1/2 quarts mixed Read More …
Source: The Rock Bottom Brewery 10 ounces angel hair pasta 1 cup salsa cruda 2 basil leaves, fried 1/4 ounce asiago cheese, grated Salsa Cruda with Smoked Tomatoes 3 Roma tomatoes, halved and smoked 1/2 red onion, julienned 5 fresh Read More …
3/4 cup (8 ounces) bittersweet chocolate 3/4 cup unsalted butter, cut into 2-inch cubes 3 cups granulated, white sugar 2 cups flour 1 tablespoon vanilla extract 4 eggs 2-1/2 cups white chocolate chips Melt the bittersweet chocolate and butter in Read More …
Source: River Road Brewery, Tucson, Arizona 1 pound pinto beans, soaked overnight and drained 1 medium onion, diced 2 large poblano peppers, roasted and peeled 4 serrano peppers, thinly sliced with seeds 2 ripe tomatoes, cored, med. dice Salt and Read More …
Source: River Road Brewery, Tucson, Arizona 1 pound pinto beans, soaked overnight and drained 1 medium onion, diced 2 large poblano peppers, roasted and peeled 4 serrano peppers, thinly sliced with seeds 2 ripe tomatoes, cored, med. dice Salt and Read More …
Source: Southend Brewery and Smokehouse – Raleigh, North Carolina 4 cups heavy cream 4 cups water 1/4 pound (1 stick) butter 2 cups grits (not instant) Salt and white pepper, to taste In a deep, heavy-bottomed pot, bring cream, water Read More …
Source: Southend Brewery and Smokehouse – Raleigh, North Carolina 4 cups heavy cream 4 cups water 1/4 pound (1 stick) butter 2 cups grits (not instant) Salt and white pepper, to taste In a deep, heavy-bottomed pot, bring cream, water Read More …
Source: Rock Bottom Restaurant & Brewery – Ahwatukee, Arizona 2 tablespoons salt 3 tablespoons baking powder 1-1/4 pounds flour 6 tablespoons grated Cheddar cheese 6 tablespoons granulated sugar 1/4 diced sweet red pepper 1/4 cup chopped scallions 2 cups beer Read More …
Source: River Road Brewery, Tucson, Arizona 1 pound pinto beans, soaked overnight and drained 1 medium onion, diced 2 large poblano peppers, roasted and peeled 4 serrano peppers, thinly sliced with seeds 2 ripe tomatoes, cored, med. dice Salt and Read More …