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Super-Crispy Asparagus Fries

2 Tbsp. olive oil

1/2 cup flour

2 to 3 Tbsp. Halladay's Cheddar Ale Seasoning

1 cup plain breadcrumbs

1 1/2 cup panko breadcrumbs

1 cup parmesan, grated

2 eggs, beaten

1 lb. asparagus, trimmed

Preheat oven to 425˚F. Line a rimmed baking sheet with lightly greased parchment paper. Combine flour and seasoning in a re-sealable plastic bag. Combine breadcrumbs, panko and parmesan in another re-sealable plastic bag. Working in batches, coat asparagus with flour mixture, then egg, then panko mixture; transfer to prepared baking sheet. Bake, turning once, until crisp, 12-15 minutes.

SIMILAR RECIPES
Cheddar Ale Smashed Potatoes

Cheddar Ale Smashed Potatoes

2 lbs. small baby red potatoes

6 Tbsp. olive oil, divided

4 Tbsp. Halladay's Cheddar Ale Seasoning

1/2 tsp. salt

1/2 tsp. pepper, optional

Preheat oven to 400˚F. Brush large baking sheet with 1 Tbsp. oil. Add potatoes to a large pot of water; cover and cook until tender, about 15-20 minutes, drain well. Place potatoes onto baking sheet, using the bottom of a cup, carefully smash the potatoes until flattened but still in one piece. Combine remaining oil and seasonings. Brush each potato with mixture, saving half for later use. Bake for 15 minutes. Remove potatoes, gently turn over and brush with remaining oil mixture. Bake for another 10 minutes, until hot and crispy.

Hot Bacon Cheddar Ale Dip

Hot Bacon Cheddar Ale Dip

1 medium onion, halved and sliced

2 Tbsp. olive oil

4 oz. cream cheese, softened

3/4 cup sour cream

1/2 cup mayo

1 cup shredded cheddar cheese

4 slices crisply cooked bacon, chopped

2 Tbsp. Halladay's Cheddar Ale Seasoning

Saute onions in olive oil until softened and lightly browned. Combine the softened cream cheese, Halladay's Cheddar Ale Seasoning, sour cream, mayo and cheddar cheese. Fold in the cooked onion and cooked chopped bacon. Pour into decorative pie plate or oven proof dish. Bake at 350˚F for 20 to 25 minutes, or until hot and bubbly. Serve with warm French bread, pita chips, crackers or kettle cooked potato chips.

Cheddar Ale & Pumpkin Mac & Cheese

Cheddar Ale & Pumpkin Mac & Cheese

1 lb. pasta shells, cooked

4 Tbsp. butter

3 rounded Tbsp. flour

1 cup chicken or vegetable stock

2 Tbsp. honey

2 cups milk

4 Tbsp. Halladay's Cheddar Ale Seasoning

1 (15 oz.) can pumpkin puree

2 1/2 cups shredded sharp cheddar cheese, divided

Melt butter in a large skillet. Whisk in flour and for 1 minute. Whisk in chicken stock and simmer until reduced, 3- 5 minutes. Whisk in honey followed by milk and seasoning. Cook, stirring often, until thickened; whisk in pumpkin. Stir in 2 cups of cheese; salt and pepper to taste. Stir in pasta. Pour into a 13x9-inch casserole dish and sprinkle with remaining cheese. Broil until cheese is melted and bubbling.

Cheddar Ale Biscuits

Cheddar Ale Biscuits

3 cups all-purpose flour

1 Tbsp. baking powder

1 Tbsp. sugar

1 tsp. salt

3/4 tsp. cream of tartar

4 Tbsp. Halladay's Cheddar Ale Seasoning

1/2 cup extra-sharp cheddar cheese, shredded

1/2 cup sharp cheddar cheese, shredded

3/4 cup butter

1 cup milk

Preheat oven to 450˚F. Combine flour, baking powder, sugar, salt, cream of tartar and seasoning. Using a mixer, add in butter until mixture resembles coarse crumbs. Stir in cheese. Make an indentation in the middle of the flour mixture and add milk all at once. Using a fork, stir just until mixture is moist. Roll dough out onto lightly floured surface. Knead dough until it holds together. Pat dough until ¾ inch thick. Cut dough with 2-inch biscuit cutter. Place dough circles 1 inch apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Makes 12 biscuits.