A few recipes

A few recipes

St. Patrick's Day is around the corner. We like to use our pressure cooker to make corned beef. Not many people still use pressure cookers but the results are fantastic. I'll be around this weekend to do meet and greets and tagging. I'm also choosing a new addition to the community staff. If you are interested in helping me maintain this community please reply to this message. Thank you, Dovey Corned Beef and Cabbage
> Corned beef is brisket, topside or silverside which has been pickled in
> brine. It is especially popular around Dublin. It is best to soak a joint
> overnight to remove excess salt.
> 5 lb./ 2 kg joint of corned beef
> 1 large cabbage
> bay leaf
> 2 large onions
> cold water to cover
> 2 large carrots
> ground black pepper
> 4 potatoes
>
> (serves four to six)
> Quarter the cabbage and put aside. Peel and slice the other vegetables.
> Cover the meat with the water and bring to the boil. Skim the surface, add
> the vegetables (except the cabbage), the bay leaf and the pepper and simmer
> gently for 20 minutes. Add the cabbage and cook for a further 30 minutes.
> Serve the meat surrounded by the veg! etables with additional mashed
> potatoes.
*Bit o' Irish Casserole
> 1 (8 ounce) package medium size noodles
> 1 (12 ounce) can corned beef, cubed
> 1/2 pound Cheddar cheese, cubed
> 1/2 cup milk
> 1 can cream of chicken soup
> 1 (10 ounce) package frozen peas, rinsed with hot water and drained
> 1 (3 1/2 ounce) can French-fried onions
>
> Cook noodles in boiling, salted water until tender, drain. Mix noodles
> lightly with remaining ingredients except[ French-fried onions. Put into
> buttered 2-quart casserole. Bake uncovered at 425 degrees F for 15 to 20
> minutes. During last 2 minutes of baking, sprin! kle onions over top.
*Easy Creamy Corn Casserole
> 1/2 cup butter, melted
> 2 eggs, beaten
> 1 (8.5-ounce) package dry corn bread mix (such as Jiffy)
> 1 (15-ounce) can whole kernel corn, drained
> 1 (14.7-ounce) can cream-style corn
> 1 cup sour cream
>
> Preheat oven to 350 degrees and lightly grease a 9-by-9-inch casserole dish.
> In a medium bowl combine butter, eggs, corn muffin mix, corn and sour cream.
> Mix well and spoon mixture into prepared dish. Bake for 45 minutes, or until
> the top is golden brown.
*Herb Dumpling Stew
> 2 pounds stew meat, lamb or beef
> 1/2 cup flour
> 3 tablespoons vegetable oil
> 2 onions
> 2 carrots, chopped in large pieces
> 4 potatoes, chopped
> 2 tomatoes, peeled and chopped
> 1/2 teaspoon garlic powder
> 1 large bunch fresh mixed herbs, tied with a string
> 2 1/2 cups beef broth
>
> Dumplings
> 6 cups self-rising flour
> 1 cup bread crumbs, fresh
> 1 tablespoon mixed herbs
> 1/4 cup shortening
> 1 egg, beaten
> Broth or water
> Salt and pepper to taste
>
> Coat meat in flour, then brown in oil in a skillet. Add onions and sauté.
> Place browned meat, onions and vegetables in large cooking pot. Add garlic
> powder. Place herbs in middle of mixture. Cover with broth, cook 2 hours
> over low heat. While stew is cooking, make dumplings. During last 20 minutes
> of cooking, add dumplings. Salt and pepper to taste.
>
> Dumplings:
> Mix dry ingredients, then add shortening and egg, mixing thoroughly. Divide
> mixture into small pieces, roll into even rounds between floured hands. Cook
> in boiling water or broth for 15 minutes. Add to stew 20 minutes before stew
> is done. Serves 6
>
*Irish Soda Bread
> NOTES : Holiday Bread - Grand Prize Winning Recipe by Ruth Bickel, Hickory,
> North Carolina, who says tha! t someone always asks for this recipe when she
> makes it for the holidays and for gifts. It's quick, easy and
> delicious.
> Irish Soda Bread
> From: Taste of Home Magazine, Feb/March,'95, p.33
> Serving Size: 6
> 2 cups flour
> 2 tablespoons brown sugar
> 1 teaspoon baking powder
> 1/2 teaspoon baking soda
> 1/4 teaspoon salt
> 3 tablespoons butter or margarine
> 2 eggs
> 3/4 cup buttermilk
> 1/3 cup raisins
>
> In a bowl, combine flour, brown sugar, baking powder, baking soda and salt.
> Cut in butter until crumbly. Combine 1 egg and buttermilk. Stir into flour
> mixture just until moistened. Fold in raisins. Knead on a floured surface
> for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cut
> a 1/4" deep cross in top of lo! af. Beat remaining egg and brush over loaf.
> Bake at 375 F. for 30-35 minutes. or until golden brown.
*Irish Cream Bundt Cake
> 1 cup chopped pecans
> 1 (18.5 ounce) package yellow cake mix
> 1 (3.4 ounce) package instant vanilla pudding mix
> 4 eggs
> 1/4 cup water
> 1/2 cup vegetable oil
> 3/4 cup Irish cream liqueur
> 1/2 cup butter
> 1/4 cup water
> 1 cup granulated sugar
> 1/4 cup Irish cream liqueur
>
> Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch
> Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
> In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup
> water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at
> high speed. Pour batter over nuts in pan.
> Bake in the preheated oven for 60 minutes, or until a wooden pick inserted
> into the cake comes out clean. Cool for 10 minutes in the pan, then invert
> onto the serving dish. Prick top and sides of cake. Spoon glaze over top and
> brush onto sides of cake. Allow to absorb glaze repeat until all glaze is
> used up.
> To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup
> sugar. Bring to a boil and continue boiling for 5 minutes, stirring
> constantly. Remove from heat and stir in 1/4 cup Irish cream.
> Makes 1 (10-inch) Bundt cake.
>
*Irish Cream Bread Pudding with Caramel Irish Cream Sauce
> Yield: 8 servings
> Pudding
> 1 loaf stale French bread
> 2 cups milk
> 1 cup heavy cream 1/2 cup Irish cream liqueur
> 2 tablespoons unsalted butter, softened
> 3 eggs
> 1 1/4 cups granulated sugar
> 1 tablespoon vanilla extract
> 1/2 cup raisins
>
> Caramel Irish Cream Sauce
> 1/4 cup water
> 1 cup granulated sugar
> 1/3 cup freshly brewed coffee
> 1/3 cup heavy cream
> 1 teaspoon lemon juice
> 1/4 cup Irish cream liqueur
>
> Pudding: Crumble the bread, with the crust, into a bowl. Cover with combined
> milk, cream and liqueur and let stand an hour or until the bread has
> absorbed most of the liquid.
> Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking dish and set
> aside.
> Beat eggs, sugar and vanilla extract until well blended. Mix gently with
> bread and raisins. Spoon into pan, smooth top. Bake until light brown and
> the custard is set, about an hour.
>
> Caramel Irish Cream Sauce: Pour sugar into water in saucepan and let stand
> until sugar is wet. Cook, swirling occasionally, until the mixture turns nut
> brown. Remove from heat. Immediately and CAREFULLY, to avoid splatters, pour
> in coffee and cream into the saucepan. Return to heat and cook, stirring
> constantly, until caramel melts. Remove from heat and cool. Stir in lemon
> juice and liqueur just before serving.
>
*Dublin Lawyer
> This dish is delicious and traditional - a happy combination - though its
> expensive ingredients make it a rare treat rather than an everyday affair.
> For the best flavor the fish has to be freshly killed just before cooking.
> Plunge a sharp knife into the cross on the back of the head. Slice in half
> lengthwise and crack open the claws. Remove all the flesh and cut into large
> chunks. Keep both halves of the shell for serving.
> 1 live lobster, about 2 lb
> 1/2 cup butter
> 1/2 cup Irish whiskey
> 1/2 cup whipping cream
> salt and pepper
> (serves two)
>
> Toss the lobster meat in foaming butter over a medium heat for a few minutes
> until cooked. Take care that the butter does not burn. Add the whiskey and
> when it has heated up set light to it. Pour in the cream, heat through and
> season. Serve in the half shells.
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