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Bacon Beer Beef and Irish Potatoes
5 months ago

Bacon Beer Beef and Irish Potatoes
By Jackie Dodd
 
For the Bacon Beer Beef:
4 strips thick cut bacon
2 tablespoons olive oil
1.5 lbs beef chuck, cut into cubes
Salt and pepper, to taste
1 medium yellow onion, thinly sliced
2 tablespoons all-purpose flour
1/2 teaspoon smoked paprika
12 ounces stout beer
2 cups beef broth (or stock)
 
For the Irish Potatoes:
2 lbs russet potatoes, peeled and chopped
6 Tbsp unsalted butter
2 cups cabbage (or kale), chopped
1/2 cup green onions, chopped
1 cup whole milk
Salt and pepper, to taste
 
 
In a Dutch oven over medium heat, cook the bacon.
 
Remove the bacon from the pot. Chop and set aside. Pour off bacon grease until about 2 Tbsp of bacon grease remain in the pot.
 
Add 2 Tbsp of olive oil to the pot.
 
Sprinkle the beef cubes with salt and pepper. Add to the pot, sear on all sides until browned, and remove from pot (beef will not be cooked through).
 
Add the onions. Cook until lightly caramelized, about ten minutes.
 
Sprinkle with flour, stir until flour has turned brown, about 1 minute.
 
Add the stout and stir, scraping to deglaze the pan. Pour in the broth.
 
Add the beef cubes and bacon back into the pot. Add the lid at a slight vent and reduce heat to maintain a low simmer. Allow to simmer until beef is fork tender, 1 1/2 to 2 hours.
 
While the beef is cooking, make the potatoes: Add the potatoes to a pot of salted water, bring to a boil and allow to cook until potatoes are fork tender. Drain, remove potatoes from the pot and return the empty pot to heat. Melt the butter in the pot. Add the cabbage (or kale) and cook until wilted, about 2 minutes. Stir in the green onions. Remove from heat, and add in the milk and the potatoes. Mash and stir until well combined. Add salt and pepper to taste.
 
Serves 4
 

Potato Cheddar Guinness Soup
6 months ago

Potato Cheddar Guinness Soup
from Simply Recipes
 
2 Tbs. butter
1 medium onion, chopped (about 1 1/2 cups)
1 celery rib, chopped or sliced (about 1/2 cup)
1 1/2 pounds (680 g) russet potatoes, peeled and thinly sliced
3 cups (750 ml) chicken stock (add 1 1/2 teaspoons of salt if using unsalted stock)
1 cup (250 ml) Guinness extra stout (do not use draught)
1/2 teaspoon fresh or 1/4 teaspoon of dried thyme
6 ounces (170 g) grated extra sharp cheddar cheese
1 teaspoon Worcestershire sauce
1/8 teaspoon paprika
Chopped chives for garnish
 
 
Melt butter on medium  heat in a large, thick-bottomed pot. Add the onions and cook until golden, about 10 minutes. Add the celery and cook 5 minutes more.
 
Add the sliced potatoes to the pot. Add the chicken stock, Guinness extra stout, and thyme. Bring to a simmer, lower the heat, partially cover, and simmer until the potatoes are tender and easily fall apart, about 15 to 20 minutes.
 
When the potatoes are tender, remove the pot from the heat.  Pour potato mixture into a bowl and let cool for a few minutes. Working in batches, ladle the soup into a blender, filling the blender bowl only a third full at a time. Add a portion of the grated cheddar to the blender bowl as well. (If it takes 3 batches to purée the soup, divide the cheese into 3 portions.) Holding the lid of the blender down (to keep the hot liquid from erupting out of the blender), pulse until smooth. Return the smooth purée to the soup pot.
 
Stir in the Worcestershire sauce and paprika. Taste for salt and add more if necessary. If the soup is too sour or bitter to your taste, add 1/2 teaspoon of sugar to the soup.
 
Garnish with chopped chives.
 
Serves 4
 

Savory Irish Oatcakes
6 months ago

Savory Irish Oatcakes
 
2 cups / 240 grams old-fashioned rolled oats
1/2 cup / 60 grams whole wheat flour, plus more for dusting
2 tablespoons unsalted butter, melted
2 tablespoons honey
1/2 teaspoon fine salt
1/2 teaspoon baking powder
2 large egg whites
Raw or turbinado sugar or coarse salt, for sprinkling
 
 
Preheat the oven to 325°F / 160°C. Line a large baking sheet with parchment paper and set aside.

 

Put the oats into a food processor and pulse several times to grind them into a coarse flour. Place the oat flour in a large bowl with the flour, butter, honey, fine salt, baking powder, and egg whites and stir just until combined. Turn out the dough onto a floured surface and roll out into a 1/4-inch / 6-millimeter-thick rectangle. Using a round cookie cutter, cut the dough into 2 1/2-inch / 6-centimeter circles and transfer to the prepared baking sheet.
 
Sprinkle the tops with raw sugar or coarse salt and bake until deep golden brown and firm, 20 to 25 minutes. Transfer to a cooling rack and let cool completely before serving at room temperature, or store in an airtight container for up to 2 weeks.
 
Makes about 1 dozen oatcakes
 

6 months ago

Smiley from millan.netSmiley from millan.netSt. Patrick's Day is a couple weeks away. Check out the Holiday topic for some recipes; there are more here. Feel free to share yours!

Grasshopper Squares
1 year ago

Grasshopper SquaresGrasshopper Squares

from Alexandra Penfold

 

3 tablespoons cornstarch
3 tablespoons sugar
1/4 teaspoon salt
2 cups 1% milk
1 ounce green crème de menthe
1 tablespoon crème de cacao
2 teaspoons vanilla extract
13 1/2 (27 squares) chocolate graham crackers
3 tablespoons unsalted butter, slightly softened
1/2 cup confectioner's sugar
3 ounces 72% cacao dark chocolate, melted in the microwave or on the stovetop
3/4 cup heavy cream

 

 
In a small saucepan whisk together cornstarch, sugar, salt and milk. Bring to a light boil over medium heat while whisking constantly. Cook, whisking constantly, until pudding is thick with slow bubbles breaking the surface (about 2 minutes). Remove from heat and pour immediately into a large bowl. Quickly whisk in crème de menthe, crème de cacao, and vanilla. Set bowl over an ice bath and whisk continuously to cool to room temperature (about 10 to 15 minutes). Place a piece of waxed paper or plastic wrap on top of the pudding to prevent pudding skin from forming. Refrigerate.

 

In an electric stand mixer fitted with the paddle attachment, cream together butter and confectioner's sugar on medium speed until light and fluffy, about 2 minutes. Add melted chocolate and beat until thoroughly combined, about 30 seconds longer. Transfer to a bowl and set aside. Wash stand mixer bowl and dry carefully.

 

Add cream to the bowl of an electric stand mixer fitted with a whisk attachment. Whip on medium high speed until soft peaks form, about 1 minute. Fold whipped cream into chilled pudding.

 

Cover the bottom of an 8 x 8 pan with chocolate graham crackers (you'll need 4 1/2 cracker "sheets" or 9 graham squares per layer). Cover the graham crackers with half of the pudding mixture, top with another layer of graham crackers then cover with remaining pudding. Add final layer of graham crackers to the top and cover with chocolate frosting. Refrigerate overnight. Serve chilled.

 

Serves 8

 

30 Minute Irish Skillet
1 year ago

30 Minute Irish Skillet

from Simply Potatoes

 

2 tablespoons vegetable oil
1 package Simply Potatoes Shredded Hash Browns
2 slices uncooked bacon, cut into small pieces
1 pound lean ground beef
1/2 cup chopped onion
4 cups chopped cabbage
1 cup beef broth
1/4 cup apple juice or water
1 teaspoon salt

 

 
In large nonstick skillet heat oil over medium-high heat. Cook shredded hash browns according to package directions.

 

Meanwhile, cook bacon, ground beef and onion in 12-inch nonstick skillet until meat is browned. Drain grease. Add cabbage, beef broth, apple juice and salt.

 

Reduce heat to low. Cover; cook until cabbage is tender. Stir in cooked hash browns.

 

Makes 6 servings

 

Irish Lamb Stew
1 year ago

Irish Lamb Stew
from EatingWell Magazine

 

2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
3 large leeks, white part only, halved, washed and thinly sliced
1 14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed parsley leaves, chopped

 

 
Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

 

8 servings

Golden Colcannon Pie
1 year ago

Golden Colcannon Pie

1/2 head small green cabbage (1 1/2 to 2 pound cabbage), halved again and cored
2 pounds large boiling potatoes, preferably Yukon Gold
1/2 cup chopped scallions
5 tablespoons unsalted butter, divided
1 large egg, lightly beaten


Steam cabbage in a steamer set over boiling water, covered, until just tender, 15 to 25 minutes. Remove lid, and when cool enough to handle, finely chop leaves.

Preheat oven to 375°F with rack in middle.

While cabbage is steaming, peel and quarter potatoes. Generously cover potatoes with cold water in a 3– to 4–quart saucepan and add 1 teaspoon salt. Bring to a boil, then reduce heat, and briskly simmer, partially covered, until tender, 25 to 30 minutes.

Drain potatoes well and mash in a large bowl with 3 tablespoons butter. Stir in cabbage, scallions, and salt and pepper to taste. Cool to warm and stir in egg.

Melt remaining 2 tablespoons butter. Brush pie plate with some of butter. Spread potato mixture evenly in plate and brush with remaining butter.

Bake until golden, about 35 minutes. Let stand 10 minutes before serving.

Makes 8 servings

Ham, Potato & Cabbage Soup
2 years ago

Ham, Potato & Cabbage Soup

1 tablespoon vegetable oil
2 large onions, chopped (about 2 cups)
1 clove garlic, minced
6 cups Chicken Broth
1/4 teaspoon ground black pepper
3 cups shredded green cabbage
1 large potato, diced (about 2 cups)
1/2 of an 8 ounce cooked ham steak, cut into 2-inch-long strips (about 1 cup)
2 tablespoons chopped fresh parsley
1 teaspoon caraway seed (optional)


Heat the oil in a 6-quart saucepot over medium-high heat. Add the onions and garlic and cook for 3 minutes or until tender, stirring occasionally.

Stir the broth, black pepper, cabbage, potato and ham in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the potato is tender.

Stir in the parsley and caraway seed, if desired.

New Potatoes and Peas
2 years ago

New Potatoes and Peas

9 small new potatoes, cut into quarters (about 1 1/2 pounds)
1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1/3 cup milk
1/2 teaspoon dried thyme leaves or dill weed, crushed
1/8 teaspoon ground black pepper
1 package (10 ounces) frozen peas or peas with pearl onions, thawed and drained


Place the potatoes in a 4-quart saucepan and cover the potatoes with water. Heat over high heat to a boil. Reduce the heat to medium and cook for 8 minutes or until the potatoes are fork-tender. Drain the potatoes in a colander.

Stir the soup, milk, thyme and black pepper in the saucepan. Stir in the potatoes and peas. Heat over low heat, stirring occasionally until the mixture is hot and bubbling.

St. Patrick's Reuben Stack
2 years ago

St. Patrick's Reuben Stack

1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
12 thin slices corned beef or pastrami (about 8 ounces)
2 tablespoons Dijon-style mustard
1/3 cup prepared sauerkraut, drained
3 thin slices Swiss cheese, cut in half and folded in half
Thousand Island salad dressing (optional)


Prepare the pastry shells according to the package directions.

Place 2 slices corned beef into each pastry shell.  Top each with 1 teaspoon mustard, 1 tablespoon sauerkraut and 1 piece cheese.
Bake at 400°F. for 5 minutes or until the cheese is melted.  Serve with the dressing, if desired.

Chocolate-Mint Tartlets
2 years ago

Chocolate-Mint Tartlets

2 bags (7 ounces each) Pepperidge Farm® Mint Milano® Cookies, crushed (2 1/2 cups)
4 tablespoons butter, melted
1 package (about 5 ounces) vanilla instant pudding and pie filling mix
1 1/2 cups milk
6 tablespoons mint-flavored liqueur
2 tablespoons cocoa-flavored liqueur
1 cup heavy cream
Fresh mint sprigs
Sweetened whipped cream


Heat the oven to 400°F. Reserve 1/4 cup crushed cookies.

Stir the remaining crushed cookies with the butter in a medium bowl. Divide the cookie mixture among 8 (4-inch) small tartlet pans.
Press the cookie mixture into the bottom and up the sides of each pan.  Place the pans onto a baking sheet.

Bake for 8 minutes or until the crusts are golden brown.  Let the crusts cool completely in the pans on a wire rack.

Beat the pudding mix and milk in a medium bowl with a whisk for 2 minutes or until the mixture is thickened.  Beat in the liqueurs. 
Fold in the reserved cookies. Refrigerate for 10 minutes.

Beat the heavy cream in a large bowl with an electric mixer on high speed until stiff peaks form.  Fold the whipped cream into the pudding mixture.  Divide the pudding mixture among the tartlet shells.  Refrigerate for 2 hours or overnight.  Remove the tartlets from the pans.  Garnish with the mint and whipped cream.

Boozy Irish Whiskey Cakes
2 years ago

Boozy Irish Whiskey CakesBoozy Irish Whiskey Cakes

Cakes
2 tablespoons instant espresso coffee powder or granules
2 tablespoons Irish whiskey
1 box Betty Crocker® SuperMoist® butter recipe yellow cake mix
½ cup unsalted butter, softened
3 eggs
⅔ cup water
¼ cup Irish whiskey

Irish Whiskey Butter Sauce
¼ cup Irish whiskey
¾ cup sugar
¼ cup water
¼ cup unsalted butter, cut into pieces


Heat oven to 350°F. Spray 12 mini fluted tube cake pans with cooking spray.

In small microwavable bowl, stir coffee powder and 2 tablespoons whiskey with whisk until combined. Microwave on High about 10 seconds or just until warm; set aside.

In large bowl, beat cake mix, 1/2 cup butter, the eggs, 2/3 cup water and 1/4 cup whiskey with electric mixer on low speed 30 seconds. Add coffee mixture. Beat on medium speed 2 minutes. Divide batter evenly among cake pans.

Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.

In small heavy saucepan, mix sauce ingredients. Cook over low heat, stirring constantly, until sugar is dissolved and butter is melted.

To serve, place cakes on dessert plates; drizzle with sauce.

Irish Cream Celebration Cake
2 years ago

Irish Ceam Celebration CakeIrish Cream Celebration Cake
from Betty Crocker

Cake
1 box Betty Crocker® SuperMoist® devil’s food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
4 eggs
1/3 cup vegetable oil
1 cup Irish cream liqueur
1 cup sour cream

Irish Cream Frosting
1 cup butter, softened
4 oz (half of 8-oz package) cream cheese, softened
3 cups powdered sugar
1/4 cup Irish cream liqueur
1 teaspoon vanilla

Chocolate Glaze
4 oz bittersweet baking chocolate, chopped
1/2 cup whipping cream
1/4 cup light corn syrup
2 teaspoons vanilla
1/3 cup sliced almonds, toasted


Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.

In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.

In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.

Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.

Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.

Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.

Chocolate Guinness Cake
2 years ago

Chocolate Guinness CakeChocolate Guinness Cake

1 cup stout or porter beer, such as Guinness
10 tablespoons unsalted butter
3/4 cup unsweetened cocoa
1 1/2 cups superfine sugar
1/2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cream cheese frosting recipe (see below)


Preheat the oven to 350°F. Grease a 8 or 9-inch springform pan with butter and line the bottom with a round of parchment paper.

In a large saucepan place the beer and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature.

In another bowl beat together the sour cream, eggs, and vanilla extract until very, very well combined. Add to the butter-beer mixture and whisk together.

In another bowl whisk together the flour, baking soda, and salt. Add to the beer-butter mixture and whisk together until it just comes together. Pour into the prepared pan and give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake. Bake for 50-60 minutes. Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the springform.

Spread frosting on the cooled cake and serve.

Yield: Makes one 8 or 9-inch cake


Cream Cheese Frosting

½ cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract

With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.

Mint Chocolate Chip Cookies
3 years ago

Mint Chocolate Chip Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Frosted Irish Cream Brownies
3 years ago

Frosted Irish Cream Brownies

Brownies
1 (1 lb. 3.8-oz.) pkg. fudge brownie mix
1/2 cup oil
1/4 cup Irish cream liqueur
2 eggs

Frosting
1/2 cup butter or margarine, softened
2 cups powdered sugar
2 tablespoons Irish cream liqueur
1/2 teaspoon vanilla
2 to 3 teaspoons milk

Glaze
1 oz. semisweet chocolate, chopped
1 teaspoon butter or margarine


Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan.

Bake at 350°F. for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE*. Cool 45 minutes or until completely cooled.

Beat 1/2 cup butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.

Place glaze ingredients in small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut into bars.


* Brownies are done when edges look dry and start to pull away from the sides of the pan. Bake the brownies for the minimum time recommended, and then check their edges. Remove the brownies from the oven as soon as the edges are done; overbaked brownies are dry and hard.

Boxty (Irish Potato Pancakes)
3 years ago

Boxty (Irish Potato Pancakes)

2 slices uncooked bacon, cut into small pieces
1/4 cup finely chopped green onions
1 cup Shredded Potatoes (Hash Browns)
1 cup Mashed Potatoes
1 cup all-purpose baking mix
1/2 cup shredded Cheddar cheese
1/2 cup milk
1 egg, lightly beaten


In 12-inch nonstick skillet cook bacon and onions until browned. Remove from skillet. Reserve 1 tablespoon bacon grease. Set aside bacon and onions.

Meanwhile, in large bowl stir together Simply Potatoes, baking mix, cheese, cooked bacon and onions. Stir in milk and egg just until moistened.

Heat bacon grease in skillet over medium heat. Spoon four generous ¼ cups of potato mixture into skillet at a time. Flatten slightly into pancakes. Cook each pancake about 2 minutes on each side or until golden brown. Use additional vegetable oil in skillet if needed.

Top with sour cream and additional finely chopped green onions or tart applesauce.

Soda Bread Biscuits
3 years ago

Soda Bread Biscuits

3 cups all purpose flour
1/4 cup to 1/2 cup of sugar (how sweet you want them)
1 teaspoon baking soda
1 teaspoon Kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons caraway seeds*
1/2 to 1 cup of raisins*
1 1/4 cups buttermilk**


Preheat oven to 425°F. Butter a standard muffin pan.

In a large bowl, vigorously whisk together the flour, sugar, baking soda, and salt.

Cut the butter into tablespoon sized pieces into the bowl of flour. Using your (clean) fingers, work the butter into the flour, schmooshing the butter between your fingers and mixing with the flour until the mixture resembles a coarse meal. If you are using raisins, caraway seeds, or any other add-ins, mix them into the mixture now.

Make a well in the center of the flour. Pour the buttermilk into the center of the well. Use a wooden spoon to gently mix the flour into the buttermilk until the flour is moistened with the buttermilk. Then use your hands to form the mixture into a loose, shaggy, slightly sticky ball of dough. The dough should be a little sticky, if it's too dry, add a tablespoon more of buttermilk. If it's just too wet to handle, add a sprinkling more of flour. Do not over-mix! And at this point work quickly. As soon as the acidic buttermilk interacts with the alkaline baking soda, bubbles will form and leavening will start.

Break off 12-equal portions of the dough and place them in the wells of the muffin tin. Put in the oven and bake for 12-13 minutes, until the tops are nicely browned. Remove from the oven and let cool for a couple minutes in the pan. Remove the biscuits from the muffin tin to a rack to cool for a few minutes more.

Serve with butter and jam.

Makes 12 biscuits.


* These add-ins are entirely optional. You could just do plain biscuits, or add in a teaspoon of orange zest, lemon zest, or a couple tablespoons of chopped candied ginger, or a teaspoon of minced rosemary. Have fun with it!

** You can substitute the 1 1/4 cups buttermilk with 1 cup 3 Tbsp of regular whole milk mixed with 1 Tbsp of white vinegar.

Irish Dumpling Stew
4 years ago

Irish Dumpling Stew

Stew:
4 medium-sized Gold Potatoes or Butter Red Potatoes, whole
2 pounds stew meat, lamb or beef
1/2 cup flour
2 onions, chopped
2 carrots, chopped
2 tomatoes, peeled and chopped
1 clove garlic, minced
1 large bunch of mixed herbs (thyme, rosemary, sage), tied with a string
1 1/2 cups beef broth
Salt for taste
Pepper for taste

Dumplings:
3/4 cup self raising flour
1 cup fresh bread crumbs
1 tablespoon mixed herbs
1/4 cup solid shortening
1 egg, beaten
Broth or water
Salt and pepper to taste


Stew:
Coat all sides of the meat pieces in flour. Heat oil in a skillet and brown the meat bits. Add onions and garlic. Saute.

Toss the browned meat, onions and vegetables into a large cooking pot. Place herbs in the middle of the mixture. Cover with broth and cook for 2 hours over low temperature.

While the stew is cooking, you can make the dumplings. Add the dumplings 20 minutes before stew is done. Add salt and pepper for taste.

Dumplings:
Mix the dry ingredients together in a large mixing bowl. Add shortening and egg. Whisk all the ingredients thoroughly.

Divide mixture into small ball shapes. Roll these into even rounds with your floured hands.


Place the molds in boiling water or broth. Cook for 15 minutes. Add to stew 20 minutes before stew is done.

6 Servings

Taste a Rainbow Cupcakes
4 years ago

Taste a Rainbow Cupcakes

White cake mix (we used an 18-1/4-ounce box)
Food coloring (red, blue, green, and yellow)
Baking cups
Whipped cream (optional)


Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.

 

RAINBOW COLOR      DROPS OF FOOD COLORING

Purple                        9 red and 6 blue drops

Blue                          12 drops

Green                        12 drops

Yellow                       12 drops

Orange                      12 yellow and 4 red drops

Red                           18 drops


Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.

Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.  You can also put gold foil chocolate coins under the cupcake as a treat.

Irish Stout Beef Stew
4 years ago

Irish Stout Beef Stew

1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley


Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Serves 4 to 6.

Corned Beef Biscuit Sandwiches
4 years ago

Corned Beef Biscuit SandwichesCorned Beef Biscuit Sandwiches

(from Pillsbury)

2 Pillsbury® Grands!® frozen Southern Style Biscuits (from 25-oz bag)
2 oz thinly sliced cooked corned beef, coarsely chopped
2 tablespoons finely shredded Swiss cheese
2 teaspoons Thousand Island dressing
1 teaspoon butter or margarine, melted
1/8 teaspoon caraway seed

Heat oven to 375°F. Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 45 to 50 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.)

On lightly floured surface, roll or press each biscuit into 5-inch round. Place half of corned beef on half of 1 biscuit round, 1/2 inch from edge. Top with 1 tablespoon cheese and 1 teaspoon dressing. Repeat with remaining biscuit round. Carefully fold to enclose filling. Press edges to seal.

Brush tops of biscuits with butter; sprinkle with caraway seed. Bake 14 to 16 minutes or until golden brown.

 

Leprechaun Hat Cookies
4 years ago

 

Leprechaun Hat Cookies
(from Betty Crocker)

Prep Time: 1 hour 15 min
Total Time: 1 hour 15 min
Makes: 24 cookies

Ingredients:

1 pouch Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
1/4 teaspoon green gel or paste food color
24 large marshmallows
24 small (1-inch) chewy chocolate candies
12 small green gumdrops


Directions:

Heat oven to 375F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Roll dough in 24 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.

Bake 10 to 12 minutes or until until edges are light golden brown. Immediately place marshmallow on each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

In microwavable bowl, microwave frosting on High 30 seconds. Stir; frosting should be a thick spoonable glaze. Stir food colori into frosting, adding more if needed to achieve desired color. Spoon warm frosting over each cookie, coating completely and allowing excess to drip off. Let stand 20 minutes to set.

Roll chocolate candies into ropes. Flatten with rolling pin into 1/8-inch-thick ribbons. Cut into strips with scissors to resemble hat bands; arrange around base of marshmallow on each cookie. Cut gumdrops crosswise in half (reshaping as needed). Press cut side onto hat band. Lift cookies onto serving platter with pancake turner, leaving excess frosting behind. Store in airtight container.



This post was modified from its original form on 04 Mar, 8:33
St. Patrick's Day Parfaits
5 years ago

 

St. Patrick's Day Parfaits

1 (3 ounce) box Jell-O instant pistachio pudding mix (4-serving)
2 cups milk
2 kiwi fruits, peeled and thinly sliced
Cool Whip
3 drops green food coloring
green coarse sugar, for garnish (the kind used on xmas cookies)

Prepare pudding according to package directions using the milk; chill until set.

When pudding is chilled, layer pudding, kiwifruit and green-tinted Cool Whip in clear dessert glasses (wine glasses will work well)-- do pudding-fruit-coolwhip then repeat, ending with a layer of Cool Whip.

Sprinkle a tiny amount of green coarse sugar on parfaits and refrigerate until serving.

Irish Whiskey Cake
5 years ago

Irish Whiskey Cake

Chock-full of raisins, lemon peel and spices. The light brown sugar and whiskey give this cake a mild butterscotch type of flavor.

Prep Time 40 Min
Cook Time 1 Hr
Ready In 1 Hr 40 Min
Original recipe yield 1 - 8 inch square pan


Ingredients

2 cups golden raisins
3 tablespoons grated lemon zest
1/4 cup whiskey
3/4 cup butter, softened
1 cup light brown sugar
3 egg yolks
3 egg whites
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon baking powder
2 cups sifted confectioners' (powdered) sugar
1 lemon, juiced

Directions

Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, salt, cloves and baking powder into a bowl and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins.

In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack.

To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.

Slow Cooker Corned Beef Brisket with Horseradish Sour Cream
5 years ago

Slow Cooker Corned Beef Brisket with Horseradish Sour Cream

1 large sweet onion (Bermuda, Maui or Spanish), sliced
1 well-trimmed corned beef brisket (3 to 3 1/2 lb)
3/4 teaspoon crushed red pepper flakes
1 cup Progresso reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon Worcestershire sauce
1/2 cup sour cream
1 tablespoon cream-style prepared horseradish
2 tablespoons chopped fresh parsley

In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper flakes. Mix broth and Worcestershire sauce; pour over beef.

Cover; cook on Low heat setting 8 to 9 hours.

In small bowl, mix sour cream, horseradish and parsley; serve with beef and onion.

Makes: 8 servings

Incredibly Creamy Potato Soup
5 years ago

Incredibly Creamy Potato Soup

1 1/2 cups water
5 medium potatoes, peeled and cut up
1 medium celery stalk, sliced (1/2 cup)
1/4 cup water
1 cup milk
3/4 teaspoon salt
1/8 teaspoon white pepper
2 green onions, thinly sliced

Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.

Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth.

Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.

Makes: 6 servings (about 3/4 cup each)

 

Irish Cream Bars
5 years ago

Irish Cream BarsIrish Cream Bars

3/4 cup all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa

3/4 cup sour cream
1/2 cup granulated sugar
1/3 cup Irish cream liqueur
1 tablespoon all-purpose flour
1 teaspoon vanilla
1 egg

1/2 cup whipping (heavy) cream
Chocolate sprinkles, if desired

Heat oven to 350F. In medium bowl, mix 3/4 cup flour, the butter, powdered sugar and cocoa with spoon until soft dough forms. Press in ungreased square pan, 8x8x2 or 9x9x2 inches. Bake 10 minutes.

In medium bowl, beat remaining ingredients except whipping cream and chocolate sprinkles with wire whisk until blended. Pour over baked layer. Bake 15 to 20 minutes or until filling is set. Cool slightly; refrigerate at least 2 hours before cutting. For bars, cut into 6 rows by 4 rows.

In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Spoon whipped cream into pastry bag fitted with medium writing or star tip. Pipe dollop of cream onto each bar. Top with chocolate sprinkles. Store covered in refrigerator up to 48 hours.

7 years ago
I have a few recipes for soda bread, & other real Irish foods--ley me dig them up...
Irish Coffee
7 years ago
Irish Coffee
Chef Joe Sheridan, of Foyne's Restaurant in County Clare, is credited with inventing Irish Coffee in the 1940s. It's been said that the original version was made with Irish Mist liqueur, although Irish Whiskey is more commonly used today. [Ed.: Not sure how much credence should be given to that part of the story but it sounds good.]

Original Version
1 C hot coffee
1 1/2 oz. Irish Mist liqueur
whipped cream for garnish

OR

Modern Version
1 C hot coffee
1 oz. Irish Whiskey
3 sugar cubes
whipped cream for garnish

Bailey's Irish Cream Cake
7 years ago
Bailey's Irish Cream Cake

1 package (18 1/4 oz.) yellow cake mix
1 package (4 oz.) instant chocolate pudding mix
3/4 C vegetable oil
1/8 C water
1/4 C vodka
3/8 C Bailey's Irish Cream liqueur
4 eggs

Additional Bailey's and confectioner's sugar for glaze.
    

Preheat oven to 350° F. Grease and flour a 10 inch bundt pan.

Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into prepared pan. 3. Bake for 40 to 50 minutes or until cake tester comes out clean. Remove from pan and cool completely on a wire rack.

Mix a glaze of additional Bailey's and powdered sugar until it reaches a thick consistency. Drizzle over cake.
 
Oat Cake with Warm Mixed Berry Compote and Clotted Cream
7 years ago
Oat Cake with Warm Mixed Berry Compote and Clotted Cream
Recipe courtesy Bobby Flay

1 cup rolled oats, not instant
1 1/2 cups boiling water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
Mixed Berry Compote, recipe follows
Clotted cream, for serving

Preheat oven to 350 degrees F. Butter and flour a 9-inch baking pan.

Place oats in a bowl, pour the boiling water over and let soak for 30 minutes. Drain well.

Sift together the flour, baking soda, cinnamon, nutmeg and salt on waxed paper. Place butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until light and fluffy. Add the eggs, one at a time and mix until smooth. Add the dry ingredients and mix until just combined. Scrape the batter evenly into the prepared pan and bake in the oven until a toothpick inserted into the center comes out with a few moist crumbs, about 35 to 40 minutes. Place on a baking rack and let cool for 40 minutes; this cake is best served warm. Serve the cake topped with some of the warm berry compote and a large dollop of clotted cream.

Mixed Berry Compote:
2 teaspoons cornstarch
1 1/2 cups fresh orange juice plus 2 teaspoons
3 tablespoons honey
1 vanilla bean, split
1 cup fresh blueberries
1 cup fresh blackberries
2 cups fresh raspberries

For the compote: Dissolve the cornstarch in the 2 teaspoons orange juice. Set aside. Combine the 1 1/2 cups orange juice, the honey and vanilla bean in a medium saucepan and bring to a boil over high heat, let cook for 2 minutes or until the honey has completely dissolved. Add the blueberries and blackberries and cook for 2 minutes. Add the cornstarch and cook until the mixture thickens slightly, about 2 minutes. Remove from t
Dublin Coddle
7 years ago
Dublin Coddle

1 lb. bacon slices
2 lb. pork sausage links bacon fat or oil
2 lg onions, sliced
2 cloves garlic, whole
4 lg potatoes, thickly sliced
2 carrots, thickly sliced
1 bouquet garni
black pepper
hard cider (apple wine) or apple cider
chopped parsley for garnish

Serves 6

Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bouquet garni in the middle of the mixture. Sprinkle with pepper. Cover with cider. Simmer 1 1/2 hours over medium-low heat; do not boil. Garnish with chopped parsley.
 
Poached Salmon with Irish Butter Sauce
7 years ago
Poached Salmon with Irish Butter Sauce

2 lb. center cut fresh salmon
salt (use 1 tablespoon salt to every 2 pints water)

Irish Butter Sauce
2 egg yolks , free range if possible
2 teaspoons cold water
1 stick (1/2 C) butter, diced
1 teaspoon lemon juice
flat parsley, fennel leaves and lemon wedges for garnish


Choose a saucepan that will barely fit the piece of fish: an oval cast-iron saucepan is usually perfect. (If a small piece of fish is cooked in a large pan of water, much of the flavor will escape into the water, so it is important to use the smallest saucepan possible.

Half fill the saucepan with salted water and bring to a boil. Put in the piece of fish, bring back to a boil, cover and simmer very gently for 20 minutes.

Turn off the heat and allow the fish to sit in the water while you make the sauce (do not let sit for more than 20 minutes or so).

Put egg yolks in a heavy stainless steel saucepan on low heat or in a bowl over hot water (double boiler). Add the water and whisk thoroughly.

Add the butter, bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or slightly scrambling, remove from heat immediately and add a little cold water. Do not leave the pan or stop whisking until the sauce is made. If the sauce is too slow to thicken it may be because you are excessively cautious and the heat is too low. Increase the heat slightly and continue to whisk until the sauce thickens to a coating consistency.

Add lemon juice to taste.

Just before serving, skin the salmon and lay it on a hot serving dish. Garnish with parsley, fennel leaves and lemon wedges and serve with the Irish butter sauce.

Serves 8
 
Traditional Irish Stew the Bailey
7 years ago
Traditional Irish Stew the Bailey
Recipe courtesy Gourmet Magazine

3 pounds boneless lamb shoulder, trimmed and cut into 1-inch pieces
1 1/2 tablespoons minced fresh parsley leaves
1 teaspoon dried thyme, crumbled
6 cups chicken broth
3 pounds boiling potatoes, peeled and quartered
1 large onion, finely chopped
1 pound carrots, peeled and cut into 1/2-inch pieces
6 stalks celery, trimmed and ribs cut into 1/2-inch pieces
6 tablespoons all-purpose flour
1/4 cup vegetable oil

In a 7 to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2 hours. To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour.

In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated. Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.

St. Patrick's Day
7 years ago
| Holiday
 Just a couple weeks away! There are some good recipes in the Holiday topic. Here are a few more!
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