My Secret Pale Ale Sauce Recipes

Steps:

• In a large saucepan over high heat, bring ale to a boil.
• Add shallots and garlic; cook for 1 minute.
• Add Mussels, cover and return to boil; boil for 2 minutes or until mussels open, tossing frequently.
• Add whipping cream and return to boil.
• Add carrot, leek, zucchini, parsley, lemon zest and juice, salt and pepper; cook for 2 minutes.
• Makes 2 servings.
• Note: Remove zucchini skin by cutting wide strips, about ¼ inch thick, from zucchini; julienne the strips. Save remaining zucchini for other uses - in a vegetable sauté, or a soup.

Steps:

• Season tilapia fillets on both sides with paprika, cumin, garlic salt, and pepper, then dust with 2 tbsp of the flour. Set aside in fridge.
• In a large nonstick skillet heat butter and olive oil until medium hot. Be careful not to burn the butter!
• Add tilapia to pan and brown on first side, about 3-4 minutes. Carefully turn and cook on second side until browned. Remove from pan and tent with foil to keep warm.
• Add onions to pan and cook over medium heat until soft and slightly browned, about 10 minutes.
• Dust onions in pan with 1 tbsp of the four. Stir and cook 1 minute.
• Add to onions the lemon juice, beer, salt, and pepper to taste. Simmer, stirring occasionally, about 10 minutes or until sauce is thickened.
• Stir in lemon zest and return fish and any juices to pan to heat through.

Steps:

• Crust Using a pastry blender or 2 knives cut cold margarine into flour, baking powder and sugar until pieces are the size of peas.
• Stir in sour cream, egg yolk& salt.
• Form into a ball& refrigerate for at least 1 hour.
• Roll out into a circle to cover bottom& halfway up sides of a well-greased, 9 inch springform pan (you can also do this with your hands).
• Filling Beat egg yolks until light, adding half the sugar.
• Stir in remaining ingredients except egg whites, remaining sugar, and cherry pie filling.
• Beat egg whites, gradually adding remaining sugar.
• Beat until able to form stiff peaks.
• Fold egg white mixture into cheese mixture.
• Pour into crust.
• Bake in a preheated 350° oven for 45 minutes.
• When cool, spread with a can of cherry pie filling.
• Refrigerate.

Steps:

• Season your chicken with salt/pepper then dust the cubes with the 3 tbsp of flour.
• Brown the cubes in a non stick pan.
• Add shallots, stir fry with chicken for approx 5 minutes.
• Add red pepper, cayenne, garlic, sun dried tomatoes, Honey, and vinegar.
• Add drained rinsed beans, stir.
• Add chicken broth and white wine, get any little pieces up from the pan.
• Simmer for approx 10-15 minutes with lid on medium heat or until the sauce has a nice consistency.
• Distribute the hot cooked pasta on 4 plates top with the chicken/bean mixture.
• Sprinkle 2 tbsp of Asiago cheese over each serving.
• And enjoy.