This is my take on a beer cheese soup
. It is wonderful and tasty and gooey and warm. All the best things. It's also very easy to make. This recipe has a strong garlic flavor and a touch of heat. If you don't like garlic that much, you can cut the amount in half. If you don't want any heat, leave out the cayenne. I hope you like this recipe as much as I do. You can also simmer it way down and use it as a vegetable or pretzel 
dip at parties. It could also be used as a base for a broccoli cheese
soup. Ingredients
- 1/4 cup canola oil
- 3 tablespoons unbleached all-purpose flour
- 4 cups chicken stock
- 1 lb grated extra-sharp Cheddar
- 1 beer (what ever variety you have, I like an apple drink, like Hard Core or Woodchuck)
- Freshly ground black pepper
- 1/8th tsp cayenne pepper
- 1 TBS minced garlic
- 1 tsp onion powder
Directions
Heat the oil in a saucepan over medium heat. Whisk in the flour and cook until the mixture starts to bubble, about 3 minutes. Whisk in the stock and bring to a boil, then reduce the heat to a simmer. Add in the cayenne, garlic, onion powder and black pepper. Slowly incorporate the cheese, stirring until fully melted and smooth. Add the beer and cook until heated the foam dissipates and the soup thickens. Season with salt and pepper, to taste. Ladle into serving bowls and enjoy with thick toasted slices of ciabatta bread
.
. 
chicken into small pieces. Cover chicken with onion powder ( I used a generous amount, probably 1-2 TBS), 1 TBS minced garlic, sprinkle with black pepper, liquid smoke and a dash of ground cloves. Cook chicken through. Remove half of the chicken and set aside for another recipe. Pour one can of tomato sauce in to the hot skillet with the remaining chicken and add the black beans. Add in the bay leaf, approximately 2 cans of water, 1 TBS 
, about 1 tsp salt (to your taste), 2-3 TBS chopped and dried onions, approximately 1 tsp hot pepper mix and sprinkle with cinnamon. Reduce heat and simmer for about 30 minutes to allow the flavors to develop. Give it a taste and adjust seasoning to your liking. Add in 1 cup dry white rice and 2 cups of water. Cook until rice is done. Serve with shredded cheddar cheese and sour cream if desired.
softened
(optional)
and pepper. Set aside. In a large skillet, saute chicken in 1 Tbs of oil until cooked, about 5 minutes; remove chicken from skillet. Saute onions and mushrooms in same skillet in remaining oil until the 
is tender. Stir in sauce mixture and cook until thickened. Gradually stir in sour cream and then return chicken to skillet; heat slowly. DO NOT BOIL! Stir in peanuts. Serve chicken and sauce over 
, garnish with parsley.
I found, so much so, that I can't even find the original recipe in it anywhere. Raven says it isn't really Cuban, but more Hawaiian and curry like. Get your crock pot out and let this simmer all day! This does get SUPER hot, so be careful, if you don't like food really spicy, cut the cayenne WAY back, like to maybe a 1/4 tsp.
, diced and seeds removed
. Drain juice from pineapple into the meat. (save the fruit in your fridge for the rice!) Add in the cayenne, ginger, 
, black pepper, garlic, celery seed, onions, jalapenos, corn starch, 1/2 c. water and sugar. Mix to combine and cook in crock pot on low setting for 8 hours.
, soaked overnight
