BEST EVER SAUSAGE WITH PEPPERS, ONIONS, AND BEER! RECIPE ...
This is an excellent recipe I came up with one day. Serve with some nice Italian bread, and a bottle of your favorite beer.
Provided by Robert M. Catalano
Categories Everyday Cooking
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 6 Servings
Number Of Ingredients 12
Steps:
- Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.
Nutrition Facts : Calories 724.2 calories, CarbohydrateContent 27.3 g, CholesterolContent 89.3 mg, FatContent 50 g, FiberContent 4.1 g, ProteinContent 33.4 g, SaturatedFatContent 16 g, SodiumContent 2249 mg, SugarContent 10.3 g
FLAMING DOCTOR PEPPER I RECIPE | ALLRECIPES
This drink is actually considered a shooter, meaning don't hold back, guzzle it down. But be careful because of the 151, that is how it is able to catch on fire, hence the name.
Provided by SARAH COOPER
Categories Drink Recipes Shot Recipes
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 serving
Number Of Ingredients 3
Steps:
- Fill a pint glass half full of beer.
- Pour the amaretto into a standard shot glass. Carefully pour the 151 proof rum on top of the amaretto so that it floats.
- Carefully light the shot on fire by touching with open flame. Drop the lit shot into the half full glass of beer and slam.
Nutrition Facts : Calories 240.5 calories, CarbohydrateContent 22.9 g, CholesterolContent 0 mg, FatContent 0.1 g, FiberContent 0 g, ProteinContent 1.2 g, SaturatedFatContent 0 g, SodiumContent 12.2 mg, SugarContent 12.8 g
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NATIVE PEPPER AND BEER PIKELETS RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Breakfast/Brunch
1. Mix the lukewarm milk, beer, sugar and yeast in a large bowl and leave in a warm place for 10 minutes until spongy.
2. Whisk in the two flours, wattleseed, native pepperberry, sea salt, butter and egg yolk, without overmixing. Cover with plastic wrap and leave undisturbed for one hour to rise. When risen, beat the egg white to soft peaks and fold into the mixture.
3. Melt a little of the butter in a frying pan and drop in the batter by the dessertspoonful. Cook until little holes appear in the top (about one minute), then turn and cook for a further 30 seconds (longer, if larger). Repeat with remaining butter and batter, and serve while still warm. These can be made a day ahead and quickly reheated in a hot pan.
Serve with: Bush gravlax (a great Australian alternative to traditional roasts at Christmas).
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From food.com
Reviews 4.0
Total Time 1 hours
Calories 963.9 per serving
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Calories 395.6 calories per serving
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