Sweet PBR Peppers

-
4 green bell peppers – cut into strips and seeded
4 red bell peppers – cut into strips and seeded
2 cups Pabst Blue Ribbon beer
Large skillet
2 tsp granulated garlic
1 Tbsp sugar
1 Tbsp black pepper
2 packages cream cheese
Platter
Fancy crackers
1 case Pabst Blue Ribbon beer in bottles
  
Sauté the bell peppers and the two cups of Pabst Blue Ribbon beer in a large skillet over “Medium” heat. Remove the skillet from the heat once the peppers are soft. Sprinkle garlic, sugar and black pepper over the peppers and gently stir the ingredients. Place two packages of cream cheese on a platter. Top the cream cheese with the PBR peppers. Arrange fancy crackers around the cream cheese/peppers dish and enjoy this treat with bottles of PBR. 

Comments

Post a Comment

Popular posts from this blog

Nick's Coming Into Your Own Salad

-
Image
1 head lettuce – washed and chopped ½ cup lemon juice 1 Tbsp black pepper 1 large bowl 3 cups pineapple - crushed 1 cup almonds – chopped 2 cups boiled eggs – peeled and chopped 1 Tbsp chili pepper 2 cups red wine vinegar Melba or similar toast
This is a cool and light salad...to start, combine chopped lettuce, lemon juice and black pepper in a large bowl. Toss the ingredients thoroughly and then add crushed pineapple, chopped almonds, and chopped boiled eggs. Next, toss the mixture slowly and blend chili pepper into the mixture. Lastly, pour red wine vinegar over the mixture as you continue to toss the ingredients.
Serve this cool salad immediately with Melba or similar toast.


Read more

Happy Marsala Fry

-
Image
Large frying pan or wok 2 cups Marsala wine 1 lb kabocha or yellow squash – sliced and seeded 2 cups chopped tomatoes ½ cup black peppercorns ½ cup parsley leaves – finely chopped 2 lbs lean beef – sliced French bread 2 bottles Merlot wine
Time to make this meal!
In a large frying pan or wok over “Medium” heat, combine Marsala wine, kabocha or yellow squash, tomatoes, and black peppercorns. Stir the mixture for about 15 minutes – the squash will slowly start to become tender. Once 15 minutes has passed, add parsley leaves and lean beef to the stir fry. Keep stirring the mixture until the beef is done and no longer raw – the meat should have a slight pink center.
Serve this dish immediately with French bread and Merlot wine. Enjoy!!







Read more