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A
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Recipes
March 17,
2013
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Good morning
and welcome to your Sunday edition of A
to Z Recipes Newsletter. Happy St.
Patrick's Day to all. About the closest thing many of us get to "Irish
food" is green beer. Green food is not always appealing, especially
when people use green bread for sandwiches, dye their cheese dip green,
etc. Real Irish food sometimes calls for ingredients difficult to find
in all places. I thought you'd enjoy some "do-able" Irish recipes so I
looked through some reader recipes and found a tasty lot for you. I
hope you enjoy! May the blessings of Ireland's patron Saint Patrick
surround you.
The current Monthly Theme
topic is Potato,
Pasta, Rice, and Grain Recipes which will run for two months.
Please visit the Monthly Theme -
Recipe Submissions section to find the link to use for sharing
recipes here at A to Z Recipes
Newsletter.
We'll see you here again on Wednesday, God willing.
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is:
Potato, Pasta,
Rice, and Grain Recipes
Good any time of the day and
nutritious are main and side dishes containing Potato, Pasta, Rice, and
Grain. Each has a delicious way of being a trusted servant to whatever
flavors you add. Like a blank canvas, these ingredients can make a
masterpiece of an otherwise bland meal. We are fond of potato, pasta,
rice and grain in our weekly intake. Personally, I have oodles of
recipes to share and look forward to yours! Won't you join in the fun
by sharing your own favorite recipes for Potato, Pasta, Rice, and Grain Recipes?
Make sure you only send in recipes that you've not
submitted before, okay? It's always nice if the recipes you share are
those tried and true (TNT) but sometimes it is good to share a recipe
or two that you plan to prepare! I have tons of recipes and could not
possibly prepare them all, but each I share is something I would enjoy
preparing and serving my family and friends. I hope you will maintain
that for yourself when you share your favorite Potato, Pasta, Rice, and Grain Recipes
with us. We will
collect them through this month and publish them on the first Sunday
possible of the following month. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
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i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Potato, Pasta, Rice, and Grain Recipes". If you send
more, they will be used for future issues, which is excellent! We will
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IRRESISTIBLE IRISH
SODA BREAD
~Shared by Linda
H., Rosharon, TX
Servings: 12
"Try this tried-and-true recipe for plain Irish soda bread with
buttermilk that is a snap to prepare. Make it early in the day, as it
tastes best after sitting for a few hours."
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf
pan.
Combine flour, baking powder, sugar, salt and baking soda. Blend egg
and buttermilk together, and add all at once to the flour mixture. Mix
just until moistened. Stir in butter. Pour into prepared pan.
Bake for 65 to 70 minutes, or until a toothpick inserted in the bread
comes out clean. Cool on a wire rack. Wrap in foil for several hours,
or overnight, for best flavor.
BROWN SODA BREAD
~Shared by Linda
H., Rosharon, TX
Whole-wheat flour, wheat germ, and steel-cut oats (also called Irish
oatmeal) make this a super-healthy interpretation of the classic Irish
bread.
Yield: 12 servings (serving size: 1 slice)
Cooking spray
11.25 ounces whole-wheat flour (about 2 1/2 cups)
2.25 ounces all-purpose flour (about 1/2 cup)
1/2 cup steel-cut oats (such as McCann's)
2 tablespoons brown sugar
1 tablespoon wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups low-fat buttermilk
1 large egg, lightly beaten
Preheat oven to 325°.
Coat a 9 x 5–inch loaf pan with cooking spray. Line the pan with
parchment paper, and coat with cooking spray.
Weigh or lightly spoon flours into dry measuring cups, and level with a
knife. Combine flours and next 6 ingredients (through salt). Combine
buttermilk and egg; add to flour mixture. Stir just until combined.
Spoon the mixture into prepared pan. Bake at 325° for 1 hour and 5
minutes or until a wooden pick inserted in center comes out clean.
Invert bread onto a wire rack; cool completely. Remove parchment; slice
bread into 12 slices.
Cooking Light, MARCH 2010
IRISH PUB MEATLOAF
~Shared by Linda
H., Rosharon, TX
1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling
3-4 small ribs celery, finely chopped
1 onion, finely chopped
1 carrot, peeled and finely chopped
2 cloves garlic, finely chopped
Salt and pepper
About 3/4 cup stout beer (half a bottle)
4 1-inch-thick slices good-quality white bread, stale or lightly
toasted and torn
1 cup whole milk
1/2 pound deli-cut corned beef brisket, chopped
1 1/2 pounds ground beef
1 cup grated Irish sharp cheddar cheese
1 tablespoon dried mustard
1/2 teaspoon cayenne pepper
3 tablespoons Worcestershire sauce
2 large eggs, lightly beaten
3/4 pound good-quality, thinly-sliced smoky bacon, available at your
butcher counter
Pre-heat the oven to 375°F.
Line a rimmed baking sheet with parchment paper.
Heat the EVOO, a turn of the pan, in a medium size skillet over medium
to medium-high heat. Add the celery, onion, carrot and garlic; season
with salt and pepper and sauté to soften, 10 minutes, stirring
frequently. Pour in the beer and stir. Let the beer reduce by half.
Turn off the heat and let cool.
Meanwhile, soak the bread in milk and grind the corned beef in a food
processor, pulsing to finely chop. Place the corned beef and ground
beef in a bowl and add the cheese. Wring out the bread and add it to
the meat, crumbling it into small crumbs over the bowl. Season with
salt, pepper, mustard, cayenne and Worcestershire sauce. Add the eggs,
then mix with your hands to combine.
Form the meat into a long brick shape about 4 inches high on the
parchment-lined baking sheet. Wrap the bacon slices across the top,
then around sides of the loaf. Bake for 1 hour in the middle of the
oven, then switch on the broiler for a few minutes to crisp up that
bacon!
Serve with mashed potatoes and parsnips and sautéed cabbage with
caraway alongside.
Source: Rachael Ray
IRISH POTATO BISCUITS
~Shared by Treva, NC
6 to 8 potatoes
1 cup milk or cream
1 tablespoon melted butter
salt to taste
1/2 cup flour (approximately)
Preheat oven to 400 degrees F. Boil and mash the potatoes,making sure
they are free of lumps. Add the milk, butter,and salt. Add just enough
flour to make a soft dough, then lay it on a floured board and roll out
quickly and lightly to a half-inch sheet. Cut into rounds; bake about
10 minutes, or until just crisp on the outside. Butter and eat before
they fall. Makes 12 to 18 biscuits
ST. PATRICK'S MAGIC
IRISH PIE
~Shared by Treva, NC
1 pound ground beef
1 pound bacon
8 ounces cream cheese
1 cup heavy cream
8 red potatoes
1 bunch green onion
1 red onion
12 ounces frozen green peas
5 fresh garlic cloves
1/2 cup sweet creamy butter
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
sea salt -- (to taste)
cracked black pepper -- (to taste)
Reynolds Wrap Foil
Peel and dice the potatoes. Rinse them well in a big bowl to remove as
much starch as possible. Then cook them in a bowl of water in the
microwave for 20 minutes until tender. Or boil them if you like. It's
one less dish to wash. Chop the green onions, red onion, and fresh
garlic. Fry the bacon in one pan until crispy and golden delicious.
Drain and set aside. Sauté the beef in another large pan on medium-high
heat for 10 minutes. Add salt and pepper to taste, garlic powder,
crushed red pepper, fresh garlic and red onion and stir well. Add the
green peas and simmer another 10 minutes. By this time the potatoes
should be done. Drain them well, then add them back into the bowl. Next
add the butter, cream cheese, heavy cream, green onions, salt and
pepper to taste and stir well until creamy like mashed potatoes. Line a
deep dish pie pan with Reynolds Wrap Foil. First, add the ground beef
mixture, then the mashed potatoes. Bake at 400ºF for 30 minutes. Top
with crumbled bacon. Yum-yum don't it make yo' taste buds bloom y'all!
Servings: 5
Author: GallopinGourmetSoulChef
Source: Food.com
GUINNESS AND CHEDDAR
BISCUITS
~Shared by Treva, NC
The flavor of the stout comes through in these hearty, great-tasting
Cheddar biscuits. If you'd like less beer flavor, a lighter beer may be
used. These biscuits would be great with a hearty beef stew or St.
Patrick's Day meal. They would also make nice slider buns for leftover
corned beef sandwich melts.
Prep Time: 12 minutes
Cook Time: 11 minutes
Total Time: 23 minutes
2 & 1/4 cups all-purpose flour, about 10 ounces
1 tablespoon granulated sugar
1 tablespoon baking powder, aluminum free
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons cold butter, cut in small pieces
1 cup finely shredded sharp Cheddar cheese, about 4 ounces
7 ounces Guinness Stout or beer
(3/4 cup plus 2 tablespoons) flour for dusting
melted butter, for topping hot baked biscuits
Heat the oven to 425°. Line a baking sheet with parchment paper or line
the pan with a silicone baking mat.
In a mixing bowl, combine the flour, sugar, baking powder, salt, and
baking soda. Stir with a whisk to blend thoroughly. Stir in the
shredded Cheddar cheese.
Using a pastry blender or your fingers, work the butter in until the
mixture resembles a coarse meal. Lightly stir in the stout or beer just
until moistened. Turn out onto a surface which has been dusted with
flour and knead just a few times, until you have a soft cohesive dough.
Pat out into a circle about 1/2-inch thick. Cut with biscuit cutters
and arrange on the prepared baking sheet.
Bake for about 10 to 12 minutes, just until lightly browned.
Brush with melted butter. Serve the biscuits warm, and pass the butter.
Makes about 1 dozen biscuits.
Source: About.com Southern Cooking
TRADITIONAL IRISH
SHEPHERD'S PIE
~Shared by Treva, NC
Yield: 4 servings
2 cups Roast beef Cooked & chopped
1 cup Lamb cooked & chopped
1 Carrot diced & cooked
2 Garlic clove minced
1 cup Onion diced
1/2 tsp. Dried rosemary
1/2 tsp. Dried thyme crushed
3 Tbsp. Butter
3 Tbsp. All-purpose flour
1 & 1/2 cups Hot beef broth
Salt & pepper to taste
4 cups Potatoes cooked & mashed
Pre-heat oven to 375 deg-F. Mince all cooked meat, lamb & beef.
Combine lamb & beef with garlic, onion & herbs. Melt butter in
a saucepan over med-heat. Add flour using a whisk to whisk into
bubbling butter to make a white roux. Add broth then simmer for 20
mins. Place chopped beef mixture into baking dish. Add gravy to meats
then adjust seasoning. Cover lamb & beef with mashed potatoes. Bake
for 45 mins. then serve piping hot.
POTATO STUFFED
CABBAGE
(CROCK POT RECIPE)
~Shared by Treva, NC
1 head cabbage
5 lb potatoes peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper ground
2 egg whites
1 can tomatoes (28 oz)
1 apple peeled and sliced
1/4 tsp ginger, dried ground
Parboil cabbage and separate the leaves. Slice off part of the heavy
stalk of each leaf by slicing parallel to the leaf (do not cut into the
leaf). Grate potatoes, small inner leaves of cabbage, and one of the
onions. Mix together. Add rice, dill, and black pepper. Beat egg whites
until frothy and add to potato mixture. Set aside two or three of the
largest leaves. Fill each remaining cabbage leaf with approximately 2
Tbsp of the potato mixture. Fold up bottom of leaf, then fold in the
sides, and roll up. Secure with toothpick if necessary. Slice the
reserved leaves and line the bottom of crock pot with them. Slice
second onion and layer on top of cabbage. Add tomatoes, apple, and
ginger. Place rolled stuffed cabbages into pot. Cook at low heat for 4
to 5 hours. Yield: 8 servings.
CRUSTY-TOPPED BEEF
IN BEER
~Shared by Treva, NC
Servings 8
2 tablespoons olive or vegetable oil
1 & 1/2 lb boneless beef stew meat, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 medium carrots, sliced (1 1/2 cups)
1 onion, halved, cut into 1/2-inch-thick wedges (about 3 cups)
3 tablespoons all-purpose flour
3 cups cubed unpeeled potatoes
1/4 cup chopped fresh parsley
1 tablespoon packed brown sugar
1 teaspoon beef bouillon granules
1 teaspoon dried thyme leaves
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano,
undrained
1 can (12 oz) beer
1 cup small pretzel twists
1 can (12 oz) Pillsbury Grands! Jr. Golden Layers refrigerated biscuits
(10 biscuits)
2 tablespoons spicy brown mustard
1 Heat oven to 350 F. In 4-quart Dutch heat oil over medium-high heat.
Add beef in batches; cook and stir until browned. With slotted spoon,
remove beef to bowl; sprinkle with salt and pepper.
2 When all beef is browned and removed from Dutch oven, add carrots and
onion to drippings. Cook and stir over medium-high heat 3 to 4 minutes,
scraping up browned bits. Sprinkle with flour; stir to mix well. Stir
in beef and remaining beef mixture ingredients. Pour into ungreased 13
x 9-inch (3-quart) glass baking dish.
3 Cover dish with foil. Bake about 1 hour 30 minutes or until beef is
tender and sauce is thickened. Remove from oven; stir. Increase oven
temperature to 375 F.
4 Place pretzels in 1-gallon food-storage plastic bag; crush with
rolling pin to make about 3/4 cup. Separate dough into 10 biscuits; cut
each into 4 pieces. Brush mustard over dough pieces. Drop handful of
dough pieces at a time into bag; shake to coat. Place biscuit pieces
evenly on beef mixture, leaving space between pieces.
5 Bake uncovered 14 to 18 minutes longer or until biscuits are golden
brown.
Source: Betty Crocker
SAUSAGE AND POTATO
CODDLE
~Shared by Treva, NC
This delicious and hearty one-dish meal is easy to prepare and bake in
the oven. Serve this tasty coddle with fresh baked soda bread and a
tossed salad for a wonderful family meal.
12 to 16 ounces thick-sliced bacon, cut in 2-inch pieces
1 & 1/2 pounds pork sausage links
2 large onions, quartered and sliced
4 large potatoes, about 2 pounds
1/4 cup chopped fresh parsley
salt and pepper, to taste
2 cups water or chicken stock
In skillet, cook the bacon until golden, then drain on paper towels.
Brown sausages (prick in several places with fork) in the remaining
bacon fat; drain on paper towels and slice into 1/2-inch pieces.
Peel and slice potatoes about 1/4-inch thick. In a 3-quart casserole
dish, layer the bacon, sausage, onion, and potato, sprinkling each
layer with a little fresh chopped parsley.
Pour off all but a few teaspoons of bacon drippings from the skillet.
Add the chicken stock or water and bring to the boil. Pour over the
potato casserole. Sprinkle the potatoes with salt and pepper, and more
chopped parsley.
Cover and bake at 350° for 50 to 60 minutes, until potatoes are just
tender. Remove the cover and cook an additional 20 to 30 minutes, until
the top is browned and potatoes are tender.
POTATO, CABBAGE
& CHEESE CASSEROLE
~Shared by Treva, NC
3 medium russet potatoes, peeled & cubed
3 tablespoons (45 ml) butter, room temperature
1 medium onion, thinly sliced
4 teaspoons (20 ml) minced garlic
2 cups (500 ml) green cabbage, finely shredded
2 tablespoons (30 ml) all purpose flour
1 & 3/4 cups (425 ml) whipping cream
2/3 cup (150 ml) cheddar cheese, grated
2/3 cup (150 ml) mozzarella cheese, grated
1. Butter six 1 1/4 cup (310 ml) custard cups or soufflé dishes.
2. Steam the potatoes over simmering water until almost tender; about
10 minutes. Cool the potatoes.
3. Melt 1 tablespoon (15 ml) of the butter in a large heavy skillet
over medium-high heat. Add the onion & garlic; sauté until tender;
about 5 minutes
4. Add the cabbage, & sauté until wilted; about 4 minutes. Remove
from the heat. Add the potatoes & mix gently. Season to taste with
salt & pepper.
5. Mix the flour & the remaining 2 tablespoons (30 ml) of butter in
a small bowl until a smooth paste forms.
6. Heat the cream in a heavy small saucepan over medium heat. Add the
flour mixture to the cream. Simmer until the mixture is thick, whisking
constantly; about 3 minutes.
7. Add this to the potato mixture & mix gently. Divide the potato
mixture among the prepared cups.
8. Mix the cheeses in a small bowl. Sprinkle over the potatoes,
dividing equally.
9. Preheat the oven to 375ºF (190ºC) & bake the potatoes until the
sauce bubbles & the cheese melts' about 20 minutes. Serve hot.
Serves 6
Source: PeakMarket.com (Winnipeg, Manitoba, Canada - 3/4/2012)
ONION DIP-STUFFED
PIG SKINS
~Shared by Treva, NC
4 large baking potatoes EVOO - Extra Virgin Olive Oil, for liberal
drizzling
Kosher salt and pepper
4 tablespoons butter, divided
4 onions, thinly sliced
4 cloves garlic, minced
2 tablespoons fresh thyme, chopped
1 large fresh bay leaf
1/2 cup sour cream
1 & 1/2 cups shredded Gruyère cheese
16 slices bacon
Preheat oven to 400ºF.
Rub potatoes with a little oil and season skins with salt and pepper.
Roast about 40 minutes until just tender when poked with tines of a
fork. Remove and cool.
While potatoes are roasting, heat 2 tablespoons butter in a skillet
over medium-low to medium heat and let melt.
Add onions, garlic, thyme and bay and caramelize, stirring frequently,
25-30 minutes.
Halve potatoes lengthwise.
Scoop out the flesh, season with salt and pepper, and mash with sour
cream, remaining butter, cheese and caramelized onions. Fill potato
skins with mashed potatoes and wrap each potato entirely in bacon,
overlapping slices a little as you wrap them. Arrange on baking rack
set over a baking sheet and roast until bacon is crispy, 15-20 minutes.
Makes 8 servings.
FARMER'S CASSEROLE
~Shared by Treva, NC
Prep Time: 25 minutes
Total Time: 1 hour 10 minutes
Nonstick cooking spray
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded
cheddar cheese (3 ounces)
1 cup diced cooked ham, cooked breakfast sausage or Canadian-style
bacon
1/4 cup sliced green onions (2)
4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed
1 & 1/2 cups milk or one 12-oz can evaporated milk or
evaporated fat-free milk
1/8 teaspoon salt
1/8 teaspoon black pepper
Coat a 2-quart square baking dish with nonstick cooking spray. Arrange
potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham,
and green onions. In a bowl combine eggs, milk, salt, and pepper. Pour
egg mixture over potato mixture in dish. Bake, uncovered, in a 350
degree F oven for 40 to 45 minutes or until a knife inserted near the
center comes out clean. Let stand 5 minutes before serving. Makes 6
servings. Make-ahead directions: Prepare as above through step 2. Cover
and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for
50 to 55 minutes or until a knife inserted near the center comes out
clean. Let stand 5 minutes before serving. Farmer's Casserole for 12:
Prepare as above, except double all ingredients and use a 3-quart
rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until
a knife inserted near the center comes out clean. Let stand 5 minutes
before serving.
Nutrition information: Calories 265, Total Fat 12 g, Saturated Fat 6 g,
Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 175 mg,
Sodium 590 mg, Carbohydrate 23 g, Total Sugar 3 g, Fiber 2 g, Protein
17 g. Daily Values: Vitamin A 0%, Vitamin C 13%, Calcium 21%, Iron 11%.
Exchanges: Starch 1.5, Medium-Fat Meat 2.
Source: Better Homes and Gardens
COTTAGE PIE
~Shared by Treva, NC
This easy casserole is made with leftover roast beef and mashed
potatoes. If you don't have leftover mashed potatoes, make your
favorite mashed potatoes, using about 1 & 1/2 to 2 pounds of
potatoes.
3 cups minced or finely diced leftover roast beef
2 tablespoons olive oil
1 cup finely chopped onion
1 tablespoon butter
3 tablespoons flour
1 & 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1 cup frozen peas and carrots
Salt and pepper, to taste
3 to 4 cups leftover or fresh mashed potatoes, prepared with milk,
butter, salt, and pepper
3 tablespoons sour cream, optional
1 cup finely shredded Cheddar cheese
Sweet Hungarian paprika
Lightly grease a 2-quart baking dish. Heat oven to 350°.
In a large skillet over medium heat, sauté the onion in the olive oil
until softened and lightly browned. Add beef and butter and sauté for
about 1 minute longer. Stir in the flour until blended. Add beef broth,
Worcestershire sauce, and peas and carrots. Add salt and pepper to
taste. Spoon into the prepared baking dish. If using leftover mashed
potatoes, warm them in a saucepan with a little butter or milk until
softened. Stir sour cream and cheese into the potatoes. Spoon potatoes
evenly over the beef layer and sprinkle lightly with paprika.
Bake for 25 to 35 minutes, until hot and bubbly. If desired, turn on
the broiler to brown the top for just a minute or two, but watch
carefully to prevent burning.
Serves 4.
LUCK OF THE IRISH
DESSERT SQUARES
~Shared by Treva, NC
Chocolate crumb crust
1 (3 oz.) pkg. cream cheese, softened
1/2 c. sugar
1/2 c. cocoa
1/4 c. milk
5 c. frozen non-dairy whipped topping, thawed (about 12 oz.), divided
1/4 to 1/2 tsp. mint extract
Green food color
Mint leaves or shamrocks (optional)
Prepare chocolate crumb crust. In small mixer bowl beat cream cheese
until fluffy. Gradually add sugar, beating until well blended. Add
cocoa alternately with milk, beating until smooth. Gradually fold in 3
cups whipped topping; spoon mixture over crumb crust.
In small bowl stir remaining 2 cups whipped topping, mint extract and
food color; spread over chocolate layer. Cover; chill about 6 hours or
until set. Cut into squares. Garnish with mint leaves or shamrocks, if
desired.
CHOCOLATE CRUMB CRUST
1 c. graham cracker crumbs
1/4 c. cocoa
1/4 c. sugar
5 tbsp. butter, melted
In small bowl stir all ingredients until well blended. Press crumb
mixture onto bottom of 9 inch square pan.
BEER AND CHEDDAR
MACARONI AND CHEESE
~Shared by Treva, NC
A crunchy pretzel crumb topping seemed a perfect garnish for this tasty
beer and Cheddar macaroni and cheese. The recipe is easy to prepare and
bake, and can be used as a side dish or main dish. I used Guinness
stout in this recipe, but a lighter beer would taste great as well.
Prep Time: 15 minutes/Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 6
8 ounces elbow macaroni
4 tablespoons butter
1/4 cup flour
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper
1 1/2 cups milk
1/2 cup beer or stout
8 ounces (2 cups) shredded Cheddar cheese
***Topping***
1 cup crushed pretzels tossed with 2 tablespoons butter
Heat the oven to 375°. Lightly grease a 2-quart baking dish.
Cook the macaroni following package directions. Drain and rinse under
hot water. Melt the butter in a medium saucepan over medium heat. Stir
in the flour, salt, garlic powder, dry mustard, and pepper. Cook,
stirring, until smooth.
Add the milk and beer. Cook, stirring, until thickened and simmering.
Stir in the shredded Cheddar cheese and cook, stirring, until cheese is
melted. Combine the sauce and the drained macaroni.
Spoon the macaroni mixture into the prepared baking dish. Sprinkle the
buttery pretzel crumbs over the casserole.
Bake for 25 to 30 minutes, until hot and bubbly.
Serves 6.
Source: About.com Southern Cooking
OLD FASHION CORNED
BEEF AND CABBAGE
~Shared by Jean,
Syracuse, NY
1 corned beef brisket, about 4 lbs.
1 juicy orange
18-20 whole cloves
1 tsp. whole yellow mustard seeds
1/2 tsp. caraway seeds
1/2 tsp. whole black peppercorns
1/2 tsp. whole coriander
3 lbs. small potatoes, peeled (I like to use Yukon Gold in this dish)
2 1/2 lbs. carrots, peeled and cut into large pieces
1 medium head cabbage
Place corned beef in large stockpot. Wash orange, with peel on, then
roll around on counter, pressing down to release the juice inside. Push
whole cloves into the orange, scattering them randomly. Cut orange in
half, gently squeeze some of the orange juice onto the corned beef and
place clove studded orange halves in the pot. Sprinkle spices over
meat, then add enough water to cover. Bring to a boil, reduce heat,
cover and simmer until beef is tender, about 3 hours. Drain.
TIP: If your brisket came with a spice packet, you can use that instead
of the mustard seeds, caraway seeds, peppercorns and coriander.
About 40 minutes before beef is finished, boil a large pot of water and
cook potatoes and carrots. Add cabbage about 10 minutes before you're
ready to serve as it doesn't need to cook long. Drain vegetables.
Arrange meat and vegetables on a platter and serve with your favorite
mustards.
Serves 8
BARMBRACK
~Shared by Jean,
Syracuse, NY
Ingredients:
2 1/2 cup Mixed dry fruit--currants, dates & raisins
1 cup Boiling black tea
1 Egg, slightly beaten
1 Mixed spice
4 tsp Orange Marmalade
1 1/3 cup superfine/castor sugar
2 1/2 cups Self-raising flour
1 ring (optional)
Directions:
Place dried fruit in a bowl, cover with the hot and let soak overnight.
The next day, add the remaining ingredients. and mix well. Add ring
wrapped in greaseproof paper (optional).
Preheat oven to 375 F. Pour batter into greased 7" square pan and bake
in the center of oven for 1 1/2 hrs.
Let cool in the pan on a wire rack. Slice and serve buttered with tea.
Whoever gets the ring (make sure not to swallow it) is prophesied to
be the next person to get married.
BROWN BREAD
~Shared by Jean,
Syracuse, NY
Ingredients:
4 cups Whole wheat flour
2 cups White flour
1 1/2 ts Salt
1 1/2 tbs. Baking soda
2 cups Buttermilk or sour milk
2 tbs. Butter
Directions:
Mix the whole wheat flour throughly with the white flour. Rub the
butter into the flours. Add the salt, and soda. Make a well in the
center and gradually mix in the liquid. Stir with a wooden spoon. You
may need less, or more liquid - it depends on the absorbent quality of
the flour. the dough should be soft but manageable. Knead the dough
into
a ball in the mixing bowl with your floured hands. Put in on a lightly
floured baking sheet and with the palm of your hand flatten out in a
circle 1 1/2 inches thick. With a knife dipped in flour, make a cross
through the center of the bread so that it will easily break into
quarters when it is baked.
Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and
bake a further 15 minutes. If the crust seems too hard, wrap the baked
bread in a damp tea cloth. Leave the loaf standing upright until it is
cool.
IRISH SHORTBREAD
~Shared by Jean,
Syracuse, NY
Ingredients:
8oz Butter
4oz Caster sugar
8oz Plain flour
2oz Corn flour
Directions:
Cream butter and sugar. Add flour and corn flour lo. Cut into squares
or into rounds and bake in a slow oven until done.
DILL MUSTARD SAUCE
~Shared by Jean,
Syracuse, NY
Ingredients:
1 cup reduced fat mayonnaise
2 tablespoons Dijon mustard
3 tablespoons fresh dill chopped
Directions:
Place all the ingredients in a blender jar and process until smooth.
Makes 1 1/4 cups.
PLUM PUDDING SAUCE
~Shared by Jean,
Syracuse, NY
Ingredients:
8oz (225g/scant 1¼ cups) Barbados sugar - moist soft dark-brown sugar
2½ fl oz (62ml/generous ¼ cup) port
2½ fl oz (62ml/generous ¼ cup) medium sherry
23-22 pints (1.3-1.4 ltr/5½-6¼ cups) lightly whipped cream
4 oz (110g/1 stick) butter
1 free range egg
Directions:
This recipe is so delicious that people ask to have more plum pudding
just so that they can have an excuse to eat lots of sauce. This makes a
large quantity but the base will keep for several weeks in the fridge,
so you can use a little at a time, adding whipped cream to taste.
Melt the butter, stir in the sugar and allow it to cool slightly. Whisk
the egg and add to the butter and sugar with the sherry and port.
Refrigerate.
When needed, add the lightly-whipped cream to taste.
This sauce is also very good with mince pies and other tarts.
IRISH WHISKEY CAKE
~Shared by Jean,
Syracuse, NY
3/4 cup chopped pecans or walnuts
1 box chocolate cake mix
1 4-ounce package instant chocolate pudding mix
1/2 cup vegetable oil
1/2 cup milk
4 eggs
1/2 cup Irish whiskey
Glaze:
1/2 cup sugar
1/4 cup water
1/4 cup butter, at room temperature
1/4 cup Irish whiskey
Preheat oven to 350 degrees. Grease a bundt or tube pan. Sift flour or
cocoa powder into pan and shake to distribute evenly. Pour out excess.
Sprinkle nuts over bottom of pan.
Combine cake and pudding mix in a large mixing bowl. Stir in oil and
milk to moisten. Add eggs and beat. Slowly add whiskey and beat until
smooth. Pour batter into prepared pan. Bake 40 to 45 minutes.
Meanwhile, make glaze: Combine sugar and water in saucepan; bring to a
boil. Add butter and stir to melt. Boil 3 minutes, stirring constantly.
Remove from heat and stir in whiskey. Cool slightly, then pour into
squeeze bottle.
Remove cake from oven. While cake is still hot, insert nozzle of
squeeze bottle into the bottom of cake and inject glaze. Repeat at
several points around cake, using up half the glaze. (If you don't have
a squeeze bottle, poke holes into bottom of cake and pour glaze over
holes). Let cake rest 5 minutes, then unmold.
Pour remaining glaze over top of cake.
Variations: If you prefer a non-chocolate cake, use yellow cake mix and
vanilla pudding instead of chocolate. For a nuttier cake, add 1/4 cup
chopped nuts into batter.
LEMON AND VANILLA
CURD CAKE
~Shared by Jean,
Syracuse, NY
175 grams/ 6 ounces sweet shortcrust pastry
FILLING
40 grams/ 1-1/2 ounces butter
50 grams/2 ounces vanilla flavored sugar (or caster sugar plus essence)
2 egg yolks
1 tablespoon (heaped) plain flour
rind and juice of 1/2 lemon
225 grams/ 8 ounces cottage cheese
TOPPING
1 tablespoon flour
1 tablespoon sugar
1 tablespoon butter, melted
1 egg, beaten
caster sugar to dust
Preheat oven to gas mark 4/ 180°C/ 350°F, warm a baking sheet and
grease a loose-bottomed flan tin. Roll out the shortcrust pastry until
thin, then line the flan tin with the dough, trimming off any excess.
Chill pastry case in the fridge. Cream the butter and sugar together
until fluffy, then beat in the egg yolks, flour, lemon rind, lemon
juice and sieved cottage cheese. Mix well, then spoon into the pastry
case. Mix topping ingredients together and spread on top of the curd
filling. Place the flan tin on the warmed baking sheet and bake for
approximately 1 hour or until the top is lightly browned and slightly
firm. Dust with caster sugar and serve cool but not chilled.
NOTE: Curds were once an important part of the Irish diet, and were
also useful for paying the rent. Recipes for this delicately flavored
cheesecake are found in several eighteenth century "receipt" books.
IRISH PLUM CAKE
~Shared by Jean,
Syracuse, NY
Despite its name, plum cake contains no plums.
8 ounces butter
8 ounces sugar
3 eggs
3/4 teaspoon almond extract
3 Tablespoons Lyle's Golden syrup
3 ounces finely ground almonds
4 cups unbleached white flour
1 teaspoon baking soda
pinch salt
12 ounces milk
2 cups sultanas (golden raisins)
2-1/2 cups currants
Grated rind of 3 oranges
Grated rind of two lemons
Cream butter with sugar until fluffy. Add the eggs, one at a time and
beating well after each addition. Beat in the syrup, almond extract and
ground almonds. Reserving 1/2 cup of the flour, sieve the remainder
with baking soda and salt. Add flour mixture to butter mixture
alternately with the milk, beating well after each addition. Coat
sultanas and currants with reserved flour and fold into batter along
with grated peels. Mix well and pour into a well-buttered tube pan,
distributing batter evenly. Bake at 300 deg. F. 1-1/2 to 1-3/4 hours.
Let pan cool for 45 minutes, then turn out onto wire rack to further
cool.
PORTER CAKE
~Shared by Jean,
Syracuse, NY
1/2 pint/250 milliliters/1 cup porter
8 ounces / 250 grams/ 1 cup butter
8 ounces/250 grams/ 1 cup brown sugar
2 pounds/ 1 kilogram/ 6 cups mixed dried fruit
(equal quantities currants, raisins, sultanas
with about half as much mixed peel)
1 -/4 pounds/ 1/2 kilograms/ 4 cups plain flour
1/2 teaspoon baking soda
1 teaspoon mixed spice
grated rind from one small lemon (optional)
3 medium eggs
Melt the butter and sugar in the porter in a saucepan. Add the fruit
and simmer for 10 minutes. Allow to go cold and add the sieved flour,
baking soda, spices and lemon rind. Beat the eggs and mix in with a
wooden spoon. Pour into a greased and lined 9-inch/ 25-centimeter cake
tin and bake on the middle shelf of a pre-heated oven at gas mark 3,
325°F, 160°C for about 1-3/4 hours. To test the cake, push a skewer
into the center; if ready, the skewer will come out clean. Allow the
cake to cool in the tin.
NOTE: Porter is a type of dark Irish beer, not now as widely available
as it once was. It is not as strong as stout but Guinness, Murphy's or
other Irish stout can be substituted in this recipe if mixed
fifty-fifty with water. This cake is quickly and easily made and,
though it tastes good fresh from the oven, it is best kept for about a
week in an airtight tin.
POTATO AND APPLE
PUDDING
~Shared by Jean,
Syracuse, NY
2 Tablespoons Butter
8 ounces Self-raising flour
6 ounces Freshly mashed potatoes
4 Tablespoons Milk
5 Medium cooking apples
1 Brown or white sugar
2 Whole cloves
1 Juice of 1/2 lemon
3 Tablespoons Cider
Mix the butter into the hot mashed potatoes, add a good pinch of salt,
and the flour, and mix well, then add enough milk to make a soft, slack
dough. Roll out and line a 1-quart bowl with some of it, reserving
enough for the lid. Fill with the apples, peeled and cored and finely
sliced, and sweeten to taste with sugar. Add 2 whole cloves, the lemon
juice and the cider (or water), taking care not to make it too wet.
Dampen the pastry edges, lay the lid on and press down. Cover with foil
and secure well. Steam, or cook set in boiling water up to the rim, for
2 to 2-1/2 hours. Serve cut in wedges with cream or home-made custard.
Servings: 4.
POTATO PIE DESSERT
~Shared by Jean,
Syracuse, NY
1/2 pound Boiled potatoes
1/4 pound Butter, melted
3/4 pound Sugar
3 Almonds, pounded
1 Tablespoon Orange extract
6 Eggs*
4 fluid ounces Whiskey
Mash the potatoes until lump-free. Separate the yolks and whites of the
eggs and beat separately; the yolks until lemon-colored, the whites
until stiff. Add the almonds, orange extract, sugar and egg yolks to
the potatoes; mix well, then add the glass of whiskey, and when
combined, fold in the egg whites. Have ready a greased and floured cake
pan with a greased piece of butcher paper/baking parchment in the
bottom. (Or alternately, prepare 2 pie crusts and fill them with the
mixture.) Bake at 375F for 40-45 minutes. Servings: 4.
Per serving: 452 Calories; 0 grams Fat (0% calories from fat); 1 grams
Protein; 96 grams Carbohydrate; 0 milligrams Cholesterol; 4 milligrams
Sodium.
QUEEN OF PUDDINGS
~Shared by Jean,
Syracuse, NY
4 ounces white bread without crusts
1/2 pint cream
1/2 pint of milk
2 ounces unsalted butter
3 eggs separated
grated zest of one lemon
5 ounces caster sugar
4 tablespoons home made jam
Preheat a moderate 350 degree oven. Generously butter a 2-pint baking
dish. Cut up the bread into small cubes or make into course crumbs and
scatter in to the baking dish. Warm the milk and butter until he butter
milts then blend in the beaten egg yolks grated lemon zest and 3 ounces
of the sugar. Pour this custard over the bread and bake in the
preheated oven for 20 minutes or until set. Whisk the egg whites until
stiff and fold in the remaining sugar. Remove the pudding from the oven
spread with the jam and pile the meringue mixture on top. Return to the
oven and cook for another 10 minutes or until the top is lightly
browned and crisp. Serve hot with chilled cream.
COLCANNON
~Shared by Jean,
Syracuse, NY
Ingredients:
1 lb potatoes
1 lb kale (cabbage may be substituted)
Onion, or leek or scallion (green onion)
1/4 cup milk
Butter, salt and pepper
Directions:
Peel and boil the potatoes. Chop the kale or cabbage fairly small,
discarding the large stems. Steam until tender, about 8 minutes. Gently
saute the onion (if desired) until golden but not too brown. Mash the
potatoes well, and mix with the kale and onion. Add the milk (not too
much, until moistened but not wet), and the butter, salt and pepper to
taste.
Bake in a medium oven for about 15 minutes.
CREAM DELIGHT
~Shared by Jean,
Syracuse, NY
Ingredients:
2/3 cup uncooked oatmeal
1/3 cup slivered almonds
1 1/4 cups heavy or whipping cream
5 tablespoons honey (or to taste)
4 tablespoons Irish whiskey
1 teaspoon lemon juice
Directions:
On a baking sheet, toast the oatmeal and almonds at 300 degrees for 5
to 10 minutes, stirring frequently. Whip the cream, but not too stiff.
Stir honey and whiskey into whipped cream. Fold in almonds and oatmeal.
Stir in lemon juice. Divide into individual long-stemmed glasses. Serve
at room temperature or chilled.
GAMMON (HAM) STEAKS
WITH WHISKEY SAUCE
~Shared by Jean,
Syracuse, NY
Ingredients:
4 lb Ham steaks
2 tbs Finely chopped onion
1 tbs Brown sugar
1 tbs Whiskey
1 oz Flour
1 oz Butter
3/4 cup Water or stock
1 tsp Salt or pepper to taste
Directions:
Brush steaks with melted butter. Remove fat. Grill for 7-8 minutes each
side.
Sauce:
Saute onions in remainder of butter until cooked. Remove from heat and
stir in flour gradually. Add stock. Return to heat. Add sugar and bring
to the boil. Simmer gently for about 2 minutes to cook flour. If sauce
is too thick, add more water.
Add whiskey and season to taste. Place gammon steaks on a warmed
serving platter and pour on sauce.
IRISH ROAST PORK
WITH POTATO STUFFING
~Shared by Jean,
Syracuse, NY
Ingredients:
2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water
Salt and pepper
Stuffing
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper
Directions:
Make stuffing: To potatoes, add butter, onion, apples, herbs, salt and
pepper. Mix well. Rub meat with salt, pepper and butter. Pour cider or
water into 3 -quart casserole dish. Place meat along edges of dish.
Cover loosely with foil and bake 1 hour at 350 degrees (F).
SCONES - SPOTTED DOG
~Shared by Jean,
Syracuse, NY
Ingredients:
1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter, softened
2 ounces sugar
1 egg, slightly beaten
2 ounces milk
Sultanas (white raisins)
Directions:
Mix flour and baking powder. Add butter, blending until mixture is
butter-colored. Add sugar and continue to mix well. Add half the beaten
egg and all the milk. Add raisins, if desired, mixing well to make a
sticky dough. Turn dough onto floured board and knead at least 5
minutes or longer. Cut dough into rounds and place on greased baking
sheet or hot frying pan. Brush tops of scones with remainder of beaten
egg.
IRISH POTATO SOUP
~Shared by Jean,
Syracuse, NY
Delicious and easy to make, this recipe is sure to please potato lovers
all around the world.
Ingredients:
2 pounds potatoes
2 onions
1 small carrot
1/4 cup butter
5 cups of light broth
2 1/2 cups of milk
Bay leaf, parsley and thyme
Salt and pepper
Cream and chives for garnish
Preparation:
Peel and slice the potatoes, onions and carrot.
Melt butter in a large saucepan and sweat the onions in it until soft
but not brown.
Add potatoes and carrot. Stir in the stock and milk.
Tie the bay leaf, thyme and parsley together and add to the pan, along
with pepper and salt to taste.
Simmer gently for about an hour then puree in a liquidizer or food
processor.
Add some cream before serving and sprinkle with chopped chives.
Serves 6-8.
BAILEY'S IRISH CREAM
FUDGE
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Moderator
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24 ounces milk chocolate chips
12 ounces semisweet chocolate chips
14 ounces marshmallow cream
2 teaspoons vanilla
2/3 cup Bailey's Irish Cream liqueur
2 cups chopped nuts
4-1/2 cups sugar
12 ounce can evaporated milk
1/2 pound butter
Line a jelly roll pan (10 x 15 x 1 inch) with foil. Butter the foil. In
a very large heavy bowl, place all the chocolate chips, marshmallow
cream, vanilla, Bailey's Irish Cream and nuts. In a heavy saucepan,
combine the sugar, evaporated milk and butter over medium heat and
bring to a boil. Cook slowly, stirring constantly for 11 minutes. Pour
the hot milk mixture over the chocolate chip mixture, stirring by hand.
The hot milk will melt the chocolate chips and marshmallow cream.
Continue to stir until everything is well blended. Pour mixture into
the prepared pan and chill until set.
POTLUCK HAM CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Moderator
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1/2 cup cream of mushroom soup
2 teaspoon prepared mustard
1 teaspoon minced onion
1 cup sour cream
1/8 teaspoon pepper
8 oz. cooked noodles
2 cups diced ham
1/4 cup slivered almonds
Directions
Preheat oven to 325 degrees. Make sauce out of first 5 ingredients. In
a 2-quart casserole dish, layer half of cooked noodles. Cover with half
of sauce. Repeat. Top with slivered almonds. Bake 25-30 minutes.
BABY GUINNESS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 fluid ounces coffee flavored liqueur
1/2 fluid ounce Irish cream liqueur
Fill a shot glass almost to the top with coffee liqueur. Top off with
Irish cream. It should float perfectly on top making the ''head'' of
your shot.
IRISH COFFEE
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Moderator
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1 (1.5 fluid ounce) jigger Irish cream liqueur
1 (1.5 fluid ounce) jigger Irish whiskey
1 cup hot brewed coffee
1 tablespoon whipped cream
1 dash ground nutmeg
In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with
coffee. Top with a dab of whipped cream and a dash of nutmeg.
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