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| Topic: THE Recipe Thread | |
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IRISH STEW WITH DUMPLINGS 2 1/2 c. meat stock or water 1 tsp. salt 12-16 small pearl onions 2 carrots, diced Sprig parsley 1 1/2 lbs. cooked lamb, diced 1/4 tsp. pepper 1 turnip, diced 1 stalk celery, diced 2 cups of white cubed potatoes Dash of nutmeg Water or meat stock to cover meat; season. Cook for 15 minutes on medium heat. Add onions, turnip, carrots, celery, parsley and potatoes and cook 35 minutes. Thicken liquid with flour if necessary. Serve with dumplings. DUMPLINGS: 2 cups of sifted flour 1 tbsp. water about 2/3 c. milk 3/4 tsp. salt 1 tbsp. butter Sift dry ingredients together. Cut in cold butter. Add room temperature milk to make soft dough. Turn onto floured board and roll 1/2 inch thick. Cut into small squares; drop into hot liquid. Cover closely and cook 20 minutes. |
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IRISH BROWN BREAD4 2 cups of white flour 1 cup of whole wheat flour 1 tsp. baking soda 1 tsp. of sea salt 1 cup of buttermilk OR IRISH SODA BREAD: 3 cups of white flour 1 cup of golden raisins 2 tsp. baking soda 1 tsp of baking powder 1 tsp. of sea salt 1 cup of cream buttermilk Mix all the dry ingredients together and then add the buttermilk. Mix together with a spoon, then remove from the bowl and knead on a floured surface. Add a touch of flour or buttermilk, whichever is needed to get moist but not a sticky dough. Pat into a round loaf pan and bake at 350 degrees for 25-30 minutes. The loaf is done if tapping on the bottom gives a hollow sound. |
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COUNTY CORK IRISH STEW 8 small lamb chops, or venison 1 tablespoon olive oil, butter, or lard 1 tablespoon fresh Parsley, chop 2 bay leafs 2 shots of Irish whisker 1 pint of good Irish beer, ale or stout 1/4 teaspoon each whole peppercorns, rosemary, thyme 3 to 4 medium white potatoes 2 cups of red cabbage, shredded 1 medium red onion, chopped 1 large leek white, thinly sliced 10 small white onions 1-1/2 cups celery stalks, diced 1-1/2 cup peas Salt and pepper to taste Season the lamb; or venison, with salt and pepper. In large saucepan, layer the chops side by side. Turn only once, browning both sides. Remove any melted fat and add enough water to cover chops, or 1 inch cubed pieces of venison. Add the whiskey and beer. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary tied up in a cheese cloth for easy removal, or simply add to stew. Reduce heat and simmer on low heat. Peel potatoes and shape into bite sized rounds. Add potatoes, cabbage, onion, leek, white onions and celery to stew. Simmer 20 minutes and add peas. Add a little more water if required during cooking. Simmer an additional 20 minutes or until potatoes are fork tender. Correct seasoning. |
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IRISH CHICKEN
4 lg. whole chicken breasts Sea Salt and black pepper 1/2 cup of all purpose flour 1/4 cup of un-salted butter 1/4 cup of canola oil 1/2 lb. fresh mushrooms; sliced 1 15 oz can of chicken broth 1/2 cup of Irish cream liqueur Hot cooked noodles with a tablespoon of un-salted butter added. Remove the skin and bone from the chicken breasts. Place each breast between two sheets of wax paper. With flat side of a wooden mallet, pound breast to an even 1/4 inch thickness. Sprinkle each breast with some salt and pepper, and then dust both sides of breasts with some flour. Reserve 2 tablespoons of flour for the sauce. In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Sauté chicken breasts, a few at a time, until golden brown. Adding more butter and oil as needed. Remove breasts to plate as they brown. When all breasts are browned, add mushrooms to skillet. Cook until just tender. Stir in 2 tablespoon flour until well mixed. Gradually stir in chicken broth. Cook until sauce thickens stir and blend in Irish Cream Liqueur and heat until sauce bubbles. Arrange chicken over noodles; spoon some sauce on top. Pass remaining sauce separately. Garnish with watercress, if desired. |
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Irish Cream BTB
Ingredients: 1 cup Whiskey 1/3 cup Rum 1 pint Whipping cream 1 can sweetened Condensed milk 2 Eggs 2 tbsp of Chocolate syrup 1 tsp Vanilla extract Mixing instructions: Mix all the ingredients thoroughly, except for the whipping cream. You can use a mixer (recommended) or by hand. After all the ingredients are mixed well you will add the whipping cream, mix lightly, and do not over mix. Too much mixing after the whipping cream has been added will make the cream froth, leaving a head on the mixture. Keep the Irish Cream in a good sealed container; give it a little shake after it has been sitting. "Better Than Baileys." |
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IRISH BOILED DINNER 1 (3 1/2 lb.) fresh beef brisket 2 (12 oz.) bottles Lager beer 2 cups of water (or enough to just cover) 2 bay leaves 10 black peppercorns 1/2 cup of chopped parsley 2 tsp. of sea salt 2 tbsp. butter or olive oil 3 cloves garlic, peeled and sliced 2 cups of chopped and rinsed leeks (white parts only) 1 med. yellow onion, peeled and sliced 1 lb. lg. carrots, cut into lg. pieces 1 lb. sm. red potatoes 1 lb. turnips, peeled and quartered 2 lbs. green cabbage, cut in sixths (secure with toothpicks) Salt and freshly ground black pepper to taste Place an 8 to 10 quart Dutch oven on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt. Heat a frying pan and sauté the garlic, leeks, and yellow onion for a few minutes then add to the Dutch oven. Cover and simmer gently for 3 1/2 hours or until the meat is very tender. (This will normally take about 1 hour per pound of brisket.) In the last 25 minutes of cooking, add the carrots and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage, salt, and pepper. If the vegetables are not done to your liking, cook them longer but do not overcook. Remove the toothpicks from the cabbage before serving. |
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SCALLOPS WITH IRISH MIST 12 large sea scallops 3/4 cup of Flour 2 oz. butter Chopped parsley 2 minced shallot 1/2 pt. fresh cream 3 tbsp. Irish Mist Liqueur 2 beaten egg yolks Sea Salt and cracked pepper Roll the scallops in flour. Sauté the scallops; in 1 ounce of butter, for 3 minutes. While sauté in the butter turn the scallops only once. Add cream, shallot, parsley, and the liqueur. Season the scallops with salt and pepper. Cook for 3 more minutes. Remove the scallops from the pan, placing them in empty scallop’s shells. Reduce the sauce in the pan to half by boiling. Add the rest of the butter and the egg yolks. Whisk together over a low heat until thick, but not boiling. Pour the sauce over the scallops. Place under a very hot broiler to glaze. Serve quickly. |
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WHISKEY HONEY IRISH BREAD 2 cups of white flour 2 tsp. baking powder 1/4 cups of white sugar 1/4 cup of clove honey 1/2 tsp. of sea salt 2 eggs beaten 1 cup of scaled milk 1/8 cup of caraway seeds 3/4 cup of large yellow raisins 1/4 cup of wheat germ 1 shot of Irish whiskey Honey to drizzle on top of dough Put all ingredients into a bowl. Mix gently - don't over-beat. Place in a greased and floured bread pan. Drizzle, a little honey over the top of the bread. Bake at 350°F for 45 minutes. Brush with butter. Sprinkle poppy seeds on the top just before baking, if desired. |
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IRISH VEGETABLE BEEF SOUP 2 lbs. ground beef 2 red onions diced 2 cups of green butter beans 2 cups of large kernel corn 2 cups of green beans 2 cups of chopped cauliflower 2 cups of chopped cabbage 6 Irish potatoes, cubed (red small potatoes) 1 1/2 quarts. Of crushed tomatoes Sea Salt and pepper to taste Mix all vegetables in a large stew pot, and cook until just about cooked. Brown ground beef in skillet; drain all drippings. Add to vegetables; salt and pepper to taste. Simmer on low heat 20 minutes. |
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Mmmm now I can't wait for St. Patty's Day
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I was asked to post some recipes for St. Patrick's Day. So I hope you enjoy wearing of the green.
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IRISH MAPLE OATMEAL SCONES 2 cups flour 1 1/2 cups oatmeal 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1 stick butter 1/2 cup buttermilk 1/2 cup maple syrup 3 tablespoons sugar 1 egg 1/2 teaspoon maple extract 1/2 teaspoon vanilla extract 1 teaspoon cinnamon 1 teaspoon ginger 1/3 cup currants 1/3 cup raisins 1/3 cup pecans, chopped Preheat oven to 375°F. Combine dry ingredients (except nuts, raisins, and currants) in mixer bowl and mix thoroughly. Cut in butter until walnut sized chunks remain. Add buttermilk, maple syrup and egg and mix briefly until dough comes together. Add pecans, currants and raisins and mix a few seconds more. Turn out dough onto lightly floured board and pat into a circle 3/4 inch thick. Cut into wedge pie-shaped pieces. Bake on pre-greased cookie sheet at 375°F degrees until light golden brown, about 15-20 minutes. Remove from sheet, glaze with confectioner's icing (flavored with orange juice is nice) if desired or sprinkle with dots of butter and cinnamon sugar. NOTE: if you have no buttermilk, you can substitute yogurt or sour cream one to one, or 1/2 cup milk and 1/2 teaspoon lemon juice or vinegar. |
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ST. PATRICK'S DAY PUNCH 2 cups of white fine sugar 2 pkg. lemon-lime Kool-Aid 1 (6 oz.) can frozen orange juice 1 pt. of pineapple juice 1 qt. of pineapple sherbet 1 lg. 2 liter bottle ginger ale Heat sugar, Kool-Aid, and 2 cups water until sugar is dissolved. Add orange juice, pineapple juice and enough water and ice to make 1 gallon. Place sherbet in punch bowl. Add punch and ginger ale. Place in punch. If you like you can make another package of lemon lime Kool-aid in a mold. Freeze the mold of kool-aid and place in the punch bowl. Or several 9oz cups, to use as ice. Next to the punch bowl, place a good Irish whiskey. One shot in a 12 oz cup. Pour the punch over the top. Enjoy. |
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IRISH CREAM CHOCOLATE TRUFFLES
1/4 cup Bailey's Irish Cream 12 oz semisweet chocolate chips 1/4 cup of heavy cream 1 tbsp of un-salted butter 2 egg yolks Melt chocolate over very low heat. Stir in Bailey's and cream. Beat egg yolks, stir a small amount of chocolate mixture into eggs, and then slowly add the eggs to the chocolate mixture. Mixture will thicken. Add butter. Refrigerate overnight, or several hours. Using two spoons;or small ice-cream scoop. Form into small balls. Roll in powdered sugar, then cocoa. The brand of cocoa with chocolate bits works nicely. |
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Colorado Cowboy Cookies 2 cups all purpose flour 2 cups old-fashioned oats 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup sugar 3/4 cup plus 2 tablespoons packed dark brown sugar 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups semisweet chocolate chips 1 cup chopped toasted walnuts (about 4 ounces) Whisk first 5 ingredients in medium bowl to blend, then set aside. Using an electric mixer beat the butter and both sugars in a large bowl until light and fluffy. Add eggs and vanilla. Mix thoroughly. Add dry ingredients and beat until just blended. Stir in chocolate chips and walnuts. Cover dough and chill 1 hour. Preheat oven to 350 F. Form dough into balls, using 1/4 cup dough for each. Place on greased baking sheets, spacing 2 inches apart. Flatten with hand to 3-1/2-inch rounds. Bake 10-15 minutes or until cookies are golden brown around edges and firm in center. Transfer to cooling racks to cool completely. |
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Edited by
tazzops
on
Sun 02/27/11 09:12 AM
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Hey Betty here is the recipe for Yankee Pot Roast. YANKEE POT ROAST 1/2 cup of white flour 1 tsp. of sea salt 1/2 tsp. white pepper 4 lb. chuck roast 1/4 cup of bacon drippings 1 tbsp. vegetable oil 2 tbsp of apple cider vinegar 2 15 oz cans of canned chicken broth 2 cups of water 2 cloves garlic, crushed through press 1 tsp. thyme 1 tsp of rosemary 2 bay leaf 6 sm. boiling potatoes, peeled and quartered 2-3 white turnips, peeled and quartered 6 med. carrots, cut into 2-inch lengths 1 tsp. of chopped parsley In a small bowl combine the flour, salt and pepper. Coat the roast with the seasoned flour, tapping off any excess. Reserve the remaining dredging flour. In a Dutch oven or flameproof casserole, heat the bacon drippings and the oil over medium heat. Add the roast and brown slowly, turning to color all sides about 30 minutes. Add more oil if necessary to prevent sticking. Add the beef broth, water, vinegar, garlic, thyme, rosemary and bay leaf. Reduce the heat to low; cover and simmer for 2 hours, turning roast occasionally. Add the potatoes, turnips and carrots. Simmer, covered, until the meat and vegetables are tender, about 30 minutes longer. Remove the meat and veggies from the Dutch oven; place on a platter and cover loosely with foil to keep warm. Discard bay leaf. Slowly whisk 1 cup of the pot roast liquid into the reserved dredging flour. Place the Dutch oven over medium high heat and whisk in flour mixture. Bring the gravy to a boil and boil until thickened, 2-3 minutes. Stir in parsley. Slice the pot roast and serve with the vegetables and gravy. |
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You're seriously making me hungry, Tazz!
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I'm making Italian roast beef sandwiches.
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I'm making Italian roast beef sandwiches. Ughs... I need to live closer so I can get an invite over for supper! 
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I'm making Italian roast beef sandwiches. Ughs... I need to live closer so I can get an invite over for supper! No invite needed. Would always be welcomed indeed. 
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