Beer Cheese In A Bread Bowl Food

BEER CHEESE IN A BREAD BOWL

Steps:

• Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. , In a microwave-safe bowl, combine cheese spread and cream cheese. Microwave, uncovered, on high for 2 minutes, stirring every 30 seconds. Stir in beer. Microwave, uncovered, 20 seconds longer. Stir in bacon. , Fill bread shell with cheese dip. Serve with reserved bread cubes.

BEER-CHEESE VELVET SOUP

Steps:

• In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne., Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.

CHEESE BEER BREAD

Steps:

• Preheat oven to 375.
• Grease and flour 9 inch loaf pan.
• Mix all dry ingredients, stir in beer and cheese until well blended.
• Spread evenly in pan.
• Bake 50 to 55 minutes.
• Cool 10 minutes.

BACON BEER CHEESE BREAD BOWL

Steps:

• Preheat the oven to 375°F.
• Slice off the top of the bread. Hollow out the inside of the bread to create a bowl. Save the top of the bread for later.
• In a large bowl, combine whisk together the softened cream cheese and 1 cup of the beer, until well-combined. Combine the remaining tablespoon of beer with 1 tablespoon cornstarch. Add the cornstarch slurry, the whole grain mustard, and the Worcestershire sauce to the cream cheese mixture and whisk again to combine. Fold in the shredded cheeses, then fold in the bacon. Fill the bread bowl with the cheese mixture. Transfer the bread bowl to a rimmed baking sheet.
• Slice the top of the bread that was cut off earlier into thin pieces, and place them on the baking sheet, crust-side up.
• In a small bowl, mix together the garlic, herbs, and olive oil. Spoon or brush the herb mixture onto the tops of the bread slices.
• Bake the bread for 5 minutes, or just until the cheese is melted, stir, and continue to bake until the cheese begins to brown on top, about 30 minutes. If you notice that the bread slices begin to brown too much, cover them with foil as the beer cheese finishes cooking.
• Top the dip with chopped chives and serve warm with the bread slices, broccoli, and pretzels.

BEER CHEESE SOUP IN A BREAD BOWL WITH KIELBASA "CROUTONS"

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside.
• Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes.
• Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use.
• Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes.
• Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired.

BEER CHEESE SOUP IN BREAD BOWLS

Steps:

• Bake mini-loaves as directed on bag.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat.
• Stir in flour; cook 1 minute, stirring constantly.
• Gradually add broth and half-and-half, cooking and stirring until thickened.
• Add cheese, Worcestershire sauce and beer.
• Reduce heat to low; cook 8 to 10 minutes, stirring occasionally, until cheese is melted and flavors are blended.
• Remove loaves from oven; cool 10 minutes.
• Cut top off each loaf.
• Lightly press centers of loaves down to form bowls.
• Place each bread bowl in individual shallow soup plate.
• Spoon soup into each bread bowl.
• Sprinkle with chives.
• Place top of each loaf next to filled bread bowl.

BEER AND CHEESE DIP IN A BREAD ROUND

Steps:

• Preheat oven to 350 degrees.
• Cut out top of one loaf of bread to make a bowl. Place on cookie sheet. Chunk remaining bread and other loaf and set aside.
• Mix cream cheese, cheddar cheese, garlic powder, and beer together and pour into bread bowl.
• Bake the bread bowl at 350 degrees for one hour.
• Toast bread chunks for last 10 minutes of cooking time.

CHEESY BEER BATTER BREAD

Steps:

• Preheat oven to 375 degrees.
• Sift together all of the dry ingredients (flours through salt) into a large mixing bowl.
• Stir in the shredded cheese.
• Add the beer all at once, and stir batter until it just comes together.
• It will be lumpy.
• Do not overmix.
• Transfer to a lightly greased 9 x 5 x 3-inch loaf pan and brush top with melted butter.
• Bake for 35- 40 minutes, or until a skewer inserted in the center comes out clean.
• Turn out onto a rack, and allow to cool.