St Patrick's Day Recipes

[Shadow]

My grandfather was Irish...so St. Patrick's day was always celebrated in our family. Thought I would post some fun recipes for folks to try if they are interested.

Starting with...

Corned Beef and Cabbage

Ingredients:
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges.

Directions:

Place corned beef in large pot on stove,crock pot or dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Note: I actually cook the cabbage longer than the 15 min listed. Its basically to taste,some folks like it crisp.

[Nukeman]

Me personally I prefer Irish stew.... or shepherds pie!!! Good stuff.....

By the way my favorite "holiday" by far is St Patrick's day!!!!

[Shadow]

My daughter made this last year for a school project/St. Paddy's day fair. It was good.

Irish Soda Bread

Ingredients:

2 cups white flour
2 cups whole wheat flour
1/2 cup sugar
2 tsp. baking soda
1 tsp. salt
4 tbsp. butter, chilled
1 cup raisins (we used dried cranberries instead)
1 1/2 cups buttermilk or plain yogurt
2 teaspoons caraway seeds

Instructions:

Heat the oven to 350 degrees. In a bowl, combine the dry ingredients.

Cut in the butter until it is pea-sized. Stir in the raisins and buttermilk or yogurt. Turn the dough onto a floured surface, knead 1 minute, and shape into a disk.

Cut an "X" in the top and bake on a greased baking sheet for 45 to 50 min.

[Shadow]

Irish Lamb Stew


Ingredients:

1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

Directions:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.

Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.

Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

[Shadow]

Me personally I prefer Irish stew.... or shepherds pie!!! Good stuff.....

By the way my favorite "holiday" by far is St Patrick's day!!!!

Irish stew is great ( I just posted that recipe). I will look for a recipe for shepherds pie also...what my family used to make as "shepherds pie" is a bit different than the authentic version I found out later. It's more of a beef type casserole.

[Shadow]

SHEPHERDS PIE


1 onion, diced
1 tablespoon olive oil
1 lb. lamb, minced (or beef)
1 clove garlic, crushed
1 large carrot, diced
1 beef stock cube
1 lb. chopped tomatoes
1 tablespoon corn flour
3 tablespoons tomato puree
pinch of salt and pepper
2 lb. potatoes
1 stick butter


This is how to make a real English shepherds pie, made with lamb. If made with beef, it would be known as cottage pie.

Firstly, heat the olive oil in a pan, add the onion, garlic and carrot and cook until soft. Add minced lamb and stock cube, then cook until the mince is brown and shows a crumbly texture. Stir in the tomatoes and tomato puree, and add the corn flour. Leave to simmer, stirring occasionally, for about fifteen minutes, or until thickened.

Meanwhile, peel and chop potatoes and boil until soft, then mash them with the butter and salt and pepper to taste.

Put the filling into a deep dish, then top with the mashed potatoes and put under a warm grill (broiler) until the top is brown and crisp.

top with cheese (melt) If desired.

[Shadow]

Chocolatey Irish Coffee

Ingredients:

6-8 ounces hot coffee
3/4 ounce Baileys Irish Cream
3/4 ounce Irish whiskey
1/2 ounce Creme de Cacao

Directions:

Pour all of the ingredients into your favourite mug, stir and enjoy!


Chocolately Shot Recipes

Chocolate Almond recipe

1/3 oz amaretto almond liqueur
1/3 oz dark creme de cacao
1/3 oz Irish cream


Layer the ingredients in the order listed.


23% (46 proof)
Serve in: Shot Glass


Chocolate Snake Bite recipe

1/2 oz Bailey's® Irish cream
1/2 oz Kahlua® coffee liqueur
1/2 oz brown creme de cacao
1/2 oz Goldschlager® cinnamon schnapps


Pour ingredients into a stainless steel shaker over ice, and shake until completely cold. Strain into an old-fashioned glass, and serve.


28% (56 proof)
Serve in: Old-Fashioned Glass



Chocolate Monk recipe
1/3 part Frangelico® hazelnut liqueur
1/3 part Kahlua® coffee liqueur
1/3 part Bailey's® Irish cream


Shaken with ice.


Okay this last one isn't really a St Paddy's day drink but it sounded good so I thought what the heck I'll add it anyway...


Dirty Banana Recipe

Ingredients 1 oz Coffee Liqueur
1 oz Creme de Cacao
1 oz Creme de Bananes
2 scoops Vanilla Ice Cream

Instructions Blend six ice cubes with ice-cream in a blender until smooth.
Add liqueurs and continue blending, again until smooth.
Add more ice-cream if needed (for milk-shake consistency).
Pour into a highball glass, and serve.

[Shadow]

Beer Pastrami Sandwich


Ingredients:

1 1/2 cups beef broth, canned
1 cup dark beer (Guiness or other dark beer)
1 teaspoon Worcestershire sauce
1 lb pastrami, thinly sliced
4 sandwich buns (e.g., long hoagy buns)
12 slices swiss cheese
mustard (your choice of type, hot, sweet is good)

Directions:

1. Preheat the broiler to High setting.

2. In a saucepan, over medium heat, combine the broth, beer and Worcestershire sauce and bring to a boil, then reduce heat to low.

3. Separate the slices of pastrami and drop each into the sauce, allowing the pastrami to heat through.

4. Place open buns on an ungreased cookie sheet or half-sheet. Place pastrami slices on one side of the bun, (reserving the cooking sauce). Place cheese on the opposite side of the bun. Broil for 1 to 2 minutes until cheese melts.

5. remove from broiler and spread mustard on pastrami.

6. Serve, cut into pieces and with bowls of the sauce for dipping.

[Shadow]

Sausage and Potato Coddle


Ingredients:

1/2 pound thick-sliced bacon, cut in 2-inch pieces
1 pound pork sausage links
2 large onions, sliced
4 large potatoes, (2 pounds)
salt and pepper, to taste
1/4 cup chopped fresh parsley
2 cups water

Preparation:

In skillet, cook the bacon until golden, then drain on paper towels. Brown sausages (prick in several places with fork) in bacon fat; drain on paper towels and slice into 1/4-inch pieces.
Peel and slice potatoes about 1/4-inch thick. In a casserole dish, alternate layers of bacon, sausage, onion, and potato, seasoning the potatoes with salt and pepper. Sprinkle each layer with a little parsley.

Pour off all but 2 tablespoons of fat from the skillet. Add water and bring to the boil. Pour over the potato casserole. Cover and bake at 350° for 45 minutes. Remove the cover and cook an additional 15 minutes, until the top is browned and potatoes are tender.

[Shadow]

Blarney Blaster
(From T.G.I. Friday's)

¾ ounce Irish whiskey
¾ ounce Bailey's Irish Cream
¾ ounce green creme de menthe
2 scoops vanilla ice cream
½ cup crushed ice

Add ingredients into blender and blend until smooth. Garnish with whipped topping and drizzle ounce of green creme de menthe on top. Makes one tall glass.

Non-Alcoholic Version of Blarney Blaster

1 ounce vanilla syrup
1 ounce milk
1 ounce honey
3 scoops vanilla ice cream
¼ teaspoon peppermint extract
3 drops green food coloring, optional
Add ingredients into blender and blend until smooth. Garnish with whipped topping. Makes 1 tall glass.

[glockmail]

An Irish seven course meal:

A six-pack and a potato. \

[Shadow]

^^ Irish Saying...

An Irishman is never drunk as long as he can hold onto one blade of grass to keep from falling off the earth.

Another...

When we drink, we get drunk. When we get drunk, we fall asleep. When we fall asleep, we commit no sin. When we commit no sin, we go to Heaven. So, let's all get drunk and go to heaven.



Irish Toast...

Here’s to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold beer – and another one!

Another...

May your glass be ever full,
May the roof over your head be always strong,
And may you be in heaven
Half an hour before the devil knows you're dead.

[Shadow]

Banoffee (Irish Dessert)

1 1/2 cups graham cracker crumbs
1 cup butter, melted
1/2 cup granulated sugar
1 tablespoon ground ginger
1 (14 ounce) can sweetened condensed milk
2 bananas, sliced
2 cups heavy whipping cream

Mix graham cracker crumbs, sugar, butter and ginger until well blended. Press mixture into a 9- inch pie plate. Cool in refrigerator.

Pour sweetened condensed milk into a 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with very hot water. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth. Let cool for 15 minutes. Pour toffee into pie crust. Allow to cool.

Slice bananas over toffee.

Whip 2 cups of cream and spoon it on top of bananas.

Refrigerate before serving.

[Shadow]

Frozen Thin-Mint Grasshopper Pie
(From Woman's Day magazine)

INGREDIENTS:

1 box (8.81 oz) dark-chocolate thin mints (such as After Eight)
1 1/4 cups heavy (whipping) cream
One 6-oz ready-to-fill chocolate crumb crust
25 large marshmallows
1/4 cup each white crème de cacao and green crème de menthe
Garnish: whipped cream, thin mints and mint sprigs

PREPARATION:

1. Reserve 4 thin mints for garnish. Put remaining 26 mints in a small saucepan; add 2 Tbsp cream. Stir over medium-low heat 1 to 2 minutes until melted and smooth. (Or microwave in a 4-cup glass measure about 1 minute.) Pour into crumb crust and place in freezer to cool until firm, about 30 minutes.


2. Meanwhile, put marshmallows and crème de cacao in a medium saucepan over medium-low heat. Stir with a whisk 4 to 5 minutes until melted and smooth. Whisk in crème de menthe; place in freezer to cool about 10 minutes.


3. Put remaining cream in a large, deep bowl. Beat with mixer until stiff peaks form when beaters are lifted. Whisk cooled liqueur mixture to recombine, then fold into the cream until well blended. Pour over thin-mint layer. Cover and freeze at least 24 hours.


4. Just before serving: Garnish. To make clean cuts, use a long, sharp knife, and dip in hot water between cuts.

[Shadow]

Killarney Jelly

Ingredients:

6 tart green apples
1 cup sugar, granulated
2 tablespoons powdered sugar (if making own whipped cream or meringue)
1 envelope gelatin
3 1/2 cups cold water (split into a 3 cup measure and a 1/2 cup measure)
1/2 cup sweetened whipped cream or 1 egg white
1/2 cup lemon juice, strained
1/2 cup nut meats (almonds or pistachio or peanuts)
green vegetable coloring


Directions:

Soak gelatin in 1/2 cup cold water.
Do not pare or core apples. Cut up in slices with the skin and the core.
Cook the apples in the remaining water until they are pulpy. Strain off the apple juice without squeezing.
Dissolve the softened gelatin in the apple juice.
Add the granulated sugar and stir until dissolved.
Add the strained lemon juice and enough food coloring to make the liquid a sparkling green.
Wet a shallow mold with ice water. Strain the liquid again as it is being poured into the mold. Chill overnight.
When ready to serve lift up jelly in irregular pieces with a fork to look like rippled water. Pile nuts at regular intervals and decorate with sweetened whipped cream or meringue made with egg white.

Note: You will need a shallow mold to chill and serve.