Get inspired! We cooked up unexpected ways to use these every day ingredients like beer, eggs and more, in fast recipes that anyone can make.

By Rachael Ray Every Day
November 01, 2005


baked beans

Barbecue sauce

Puree baked beans with spicy mustard, dark brown sugar and chicken broth, then slather onto pork tenderloin while it's roasting.

Ground beef patties:

Add drained baked beans, finely chopped bell pepper and onion to ground beef and shape into burgers or meatloaf.

Bean appetizer:

Spread mashed baked beans on a flour tortilla, sprinkle with spicy shredded grilled chicken, roll up into a pinwheel and slice into two-bite pieces.


Wine Guide


Swap beer for half the liquid in pancake batter. The pancakes will be extra-fluffy, with a rich, yeasty aroma. Add a little ground ginger, too, and serve with real maple syrup.

Beef Stew:

Braise beef in beer with chicken or beef broth and lots of caramelized onions. Serve the stew over egg noodles.


Simmer equal parts beer and store-bought dulce de leche sauce until thickened. Serve over vanilla ice cream and top with fresh pineapple.


stewed tomatoes

French Toast:

Stuff thick slices of brioche bread with canned cranberry sauce and cream cheese; prepare like french toast and sprinkle with sugar.


Melt canned cranberry sauce with crystallized ginger, soy sauce, mustard and brown sugar and use to glaze ribs.


Whisk heavy cream and grated lime peel into canned cranberry sauce and freeze into single-serving cranberry semifreddos.


Hard Boiled Eggs

Scotch Eggs:

Shape a thin layer of uncooked bulk breakfast sausage around peeled hard-boiled eggs, dip in beaten egg, roll in breadcrumbs, then deep-fry. Cut into wedges and serve.

Egg Pasta:

Cook equal parts butter and flour for 1 minute, then whisk in milk and simmer until thickened to make a cream sauce. Whisk in mashed hard-boiled egg yolks, then toss with hot pasta, fresh herbs and steamed asparagus.

Egg Sandwich:

In a jar, cover peeled eggs with 2 parts apple cider vinegar, 1 part sugar, a generous pinch of salt and a few bay leaves. Refrigerate for 24 hours (or more), then slice and stack onto a ham or turkey club.


On Hand Farina

Fried Eggs:

Serve farina grits-style: Stir in cheddar cheese, butter and crumbled bacon and serve as a side dish for eggs.

Chicken Wings:

Dust wings with seasoned farina (try onion salt and cayenne) and bake at 400°.


Whisk milk, sugar, vanilla, eggs and butter into farina and simmer into a pudding.