If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#11
|
|||
|
|||
OT Irish recipes in honor of St. Patties day
i gained five pounds reading this post,,, and tomorrow is my weigh in day
for WW, Lee "Matthew" wrote in message ng.com... Irish tea cake servings for 12 INGREDIENTS (Nutrition) 1/2 cup and 1 tablespoon and 2 teaspoons butter, softened 1 cup and 3 tablespoons white sugar 2-1/2 eggs 1-3/4 teaspoons vanilla extract 2 cups and 2 tablespoons all-purpose flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup and 1 tablespoon and 2 teaspoons milk 1/4 cup and 2 teaspoons confectioners' sugar for dusting Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving Bailey's Irish Cream Cake 1 pkg. Duncan Hines yellow cake mix (without pudding) 3/4 cup chopped nuts 1 package instant French vanilla pudding 4 eggs 1/2 cup vegetable oil 1 cup Bailey's Irish Cream Bailey's Irish Cream frosting (recipe below) Preheat oven to 350 F. Grease and flour a 12 cup bundt pan. Sprinkle nuts into bottom of pan. Combine remaining ingredients in large mixing bowl. Beat four minutes on high speed, pour into pan. Bake 45 to 55 minutes until a toothpick inserted into the center of the cake comes out clean. Let cake cool and invert onto plate. Bailey's Irish Cream Frosting 1 pound powdered sugar 5 1/2 tablespoons butter, softened 1/4 cup milk 1/4 teaspoon salt 2 tablespoons Bailey's Irish Cream Beat all ingredients in a small bowl until fluffy Lemon-Irish Whiskey Cake Recipe Ingredients : Ideally this recipe should be started the day before baking. 1 lemon, zest of, cut into julienne 3/4 cup superfine sugar (regular sugar can be processed in a blender of food processor) 3 eggs, beaten 1/4 cup Irish whiskey 3/4 cup butter, at room temperature 2 cups flour 3/4 cup almonds, ground 1 pinch salt Preparation : Place julienned lemon zest in a small bowl. Let it soak in whiskey overnight. The next day, preheat oven to 350°F .Grease a 9 inch cake pan. Cream the butter and sugar together until light and fluffy and then whisk in the eggs. Sift the flour and add to the butter mixture together with the salt. Stir to blend. Fold in the ground almonds. Strain the whiskey, discarding the zest, and stir the whiskey into the batter. Pour into the prepared pan, and bake for about one hour, until golden brown, and a toothpick inserted in the center comes out clean. 10 servings Chocolate Potato Candy Ingredients : 4 cups powdered sugar 4 cups flaked coconut 1 1/2 tsp. vanilla 3/4 cup cold mashed potatoes (without added milk or butter) 1/2 salt 1 pound chocolate or candy coating Preparation : Combine sugar, potatoes, coconut, vanilla, and salt and mix well. Line a 9-inch pan with foil covered with a non-stick spray (or use butter or shortening on the foil). Spread the mixture evenly into the pan, cover and refrigerate overnight. Cut into rectangles. Cover and freeze. Melt the chocolate and dip the bars into the coating. Place on waxed paper to harden. Store in an airtight container. Irish Scones Ingredients : 1 cup white flour 1/4 pound butter -- softened 1/2 teaspoon baking powder 1 egg -- slightly beaten 2 ounces sugar 2 ounces milk Sultanas (white raisins) optional Walnut halves (optional) Preparation : Mix flour and baking powder. Add butter, and blend until the mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead for 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. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for about 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot . Place scones in pan and cook for 7 to 8 minutes. Turn and cook for another 7 to 8 minutes. Makes 6 scones. Irish Lamb Stew Serves 8 Prep time: 30 minutes Total time: 2 hours 15 minutes Ingredients : cup all-purpose flour Coarse salt and ground pepper 3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes 3 tablespoons canola oil 1 large onion, chopped teaspoon dried thyme 1- cups dark beer 1- pounds medium new potatoes, peeled and quartered 1 pound carrots, peeled and cut inch thick diagonally 3 tablespoons chopped fresh parsley Preparation : In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate. Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours. (can also be refrigarated, and taken later) Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving Corned Beef Brisket Recipe Ingredients : 1 (8-10 lb) beef brisket 4 garlic cloves, peeled and cut in thirds The Brine 1/2 cup white vinegar 4 tablespoons sugar 2 quarts water 1 cup kosher salt 3 bay leaves 1/2 teaspoon mustard seeds 1 pinch ground cloves 1 teaspoon peppercorns The Simmering Liquid water, to come up 3/4 to side of brisket 1/2 teaspoon whole allspice 1/4 teaspoon whole cloves 1 teaspoon peppercorns 1/2 teaspoon mustard seeds 4 garlic cloves, sliced Preparation : Combine all of the brine ingredients and bring to a boil, then cool. Place the beef brisket, the cooled brine, and the 4 garlic cloves in a huge plastic roasting bag. Make sure that all of the meat is covered by the brine, tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally. After the 6 to 7 days, discard the brine after removing the brisket from the brine. The meat should be thoroughly rinsed and then placed in a Dutch oven or other large pot. Add enough water to come up 2/3 to 3/4 of the way up the side of the meat. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam. Reduce heat to a low simmer and cook, covered, for at least 3 hours. 6-8 servings. |
#12
|
|||
|
|||
OT Irish recipes in honor of St. Patties day
no kidding, if i don't die of gaining a thousand pounds overnight, i will
dehydrate from drolling, Lee "Sjouke Burry" wrote in message ... Matthew wrote: Irish tea cake servings for 12 Bailey's Irish Cream Cake Bailey's Irish Cream Frosting Chocolate Potato Candy Irish Scones Irish Lamb Stew Serves 8 Corned Beef Brisket Recipe Are you trying to kill us??? |
#13
|
|||
|
|||
OT Irish recipes in honor of St. Patties day
I am a lot of things but am not now nor never have been anything approaching
skinney, Lee "Matthew" wrote in message ng.com... "Sjouke Burry" wrote in message ... Matthew wrote: Irish tea cake servings for 12 Bailey's Irish Cream Cake Bailey's Irish Cream Frosting Chocolate Potato Candy Irish Scones Irish Lamb Stew Serves 8 Corned Beef Brisket Recipe Are you trying to kill us??? Nope just fatten you all skinny people up ;-) |
#14
|
|||
|
|||
OT Irish recipes in honor of St. Patties day
my mom has made it, my two favorite food groups at once, Lee
"Granby" wrote in message ... What in the name of Granny's goat is this? " Chocolate Potato Candy" "Sjouke Burry" wrote in message ... Matthew wrote: Irish tea cake servings for 12 Bailey's Irish Cream Cake Bailey's Irish Cream Frosting Chocolate Potato Candy Irish Scones Irish Lamb Stew Serves 8 Corned Beef Brisket Recipe Are you trying to kill us??? |
#15
|
|||
|
|||
OT Irish recipes in honor of St. Patties day
My work has just started than be glad there is no such thing as smell o
vision ;-) "Stormmee" wrote in message ... i gained five pounds reading this post,,, and tomorrow is my weigh in day for WW, Lee "Matthew" wrote in message ng.com... Irish tea cake servings for 12 INGREDIENTS (Nutrition) 1/2 cup and 1 tablespoon and 2 teaspoons butter, softened 1 cup and 3 tablespoons white sugar 2-1/2 eggs 1-3/4 teaspoons vanilla extract 2 cups and 2 tablespoons all-purpose flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup and 1 tablespoon and 2 teaspoons milk 1/4 cup and 2 teaspoons confectioners' sugar for dusting Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving Bailey's Irish Cream Cake 1 pkg. Duncan Hines yellow cake mix (without pudding) 3/4 cup chopped nuts 1 package instant French vanilla pudding 4 eggs 1/2 cup vegetable oil 1 cup Bailey's Irish Cream Bailey's Irish Cream frosting (recipe below) Preheat oven to 350 F. Grease and flour a 12 cup bundt pan. Sprinkle nuts into bottom of pan. Combine remaining ingredients in large mixing bowl. Beat four minutes on high speed, pour into pan. Bake 45 to 55 minutes until a toothpick inserted into the center of the cake comes out clean. Let cake cool and invert onto plate. Bailey's Irish Cream Frosting 1 pound powdered sugar 5 1/2 tablespoons butter, softened 1/4 cup milk 1/4 teaspoon salt 2 tablespoons Bailey's Irish Cream Beat all ingredients in a small bowl until fluffy Lemon-Irish Whiskey Cake Recipe Ingredients : Ideally this recipe should be started the day before baking. 1 lemon, zest of, cut into julienne 3/4 cup superfine sugar (regular sugar can be processed in a blender of food processor) 3 eggs, beaten 1/4 cup Irish whiskey 3/4 cup butter, at room temperature 2 cups flour 3/4 cup almonds, ground 1 pinch salt Preparation : Place julienned lemon zest in a small bowl. Let it soak in whiskey overnight. The next day, preheat oven to 350°F .Grease a 9 inch cake pan. Cream the butter and sugar together until light and fluffy and then whisk in the eggs. Sift the flour and add to the butter mixture together with the salt. Stir to blend. Fold in the ground almonds. Strain the whiskey, discarding the zest, and stir the whiskey into the batter. Pour into the prepared pan, and bake for about one hour, until golden brown, and a toothpick inserted in the center comes out clean. 10 servings Chocolate Potato Candy Ingredients : 4 cups powdered sugar 4 cups flaked coconut 1 1/2 tsp. vanilla 3/4 cup cold mashed potatoes (without added milk or butter) 1/2 salt 1 pound chocolate or candy coating Preparation : Combine sugar, potatoes, coconut, vanilla, and salt and mix well. Line a 9-inch pan with foil covered with a non-stick spray (or use butter or shortening on the foil). Spread the mixture evenly into the pan, cover and refrigerate overnight. Cut into rectangles. Cover and freeze. Melt the chocolate and dip the bars into the coating. Place on waxed paper to harden. Store in an airtight container. Irish Scones Ingredients : 1 cup white flour 1/4 pound butter -- softened 1/2 teaspoon baking powder 1 egg -- slightly beaten 2 ounces sugar 2 ounces milk Sultanas (white raisins) optional Walnut halves (optional) Preparation : Mix flour and baking powder. Add butter, and blend until the mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead for 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. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for about 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot . Place scones in pan and cook for 7 to 8 minutes. Turn and cook for another 7 to 8 minutes. Makes 6 scones. Irish Lamb Stew Serves 8 Prep time: 30 minutes Total time: 2 hours 15 minutes Ingredients : cup all-purpose flour Coarse salt and ground pepper 3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes 3 tablespoons canola oil 1 large onion, chopped teaspoon dried thyme 1- cups dark beer 1- pounds medium new potatoes, peeled and quartered 1 pound carrots, peeled and cut inch thick diagonally 3 tablespoons chopped fresh parsley Preparation : In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate. Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours. (can also be refrigarated, and taken later) Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving Corned Beef Brisket Recipe Ingredients : 1 (8-10 lb) beef brisket 4 garlic cloves, peeled and cut in thirds The Brine 1/2 cup white vinegar 4 tablespoons sugar 2 quarts water 1 cup kosher salt 3 bay leaves 1/2 teaspoon mustard seeds 1 pinch ground cloves 1 teaspoon peppercorns The Simmering Liquid water, to come up 3/4 to side of brisket 1/2 teaspoon whole allspice 1/4 teaspoon whole cloves 1 teaspoon peppercorns 1/2 teaspoon mustard seeds 4 garlic cloves, sliced Preparation : Combine all of the brine ingredients and bring to a boil, then cool. Place the beef brisket, the cooled brine, and the 4 garlic cloves in a huge plastic roasting bag. Make sure that all of the meat is covered by the brine, tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally. After the 6 to 7 days, discard the brine after removing the brisket from the brine. The meat should be thoroughly rinsed and then placed in a Dutch oven or other large pot. Add enough water to come up 2/3 to 3/4 of the way up the side of the meat. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam. Reduce heat to a low simmer and cook, covered, for at least 3 hours. 6-8 servings. |
#16
|
|||
|
|||
OT Irish recipes in honor of St. Patties day
ggggrrrrr, i can read a recipe and taste it so this is quite enough thank
you, Lee "Matthew" wrote in message ng.com... My work has just started than be glad there is no such thing as smell o vision ;-) "Stormmee" wrote in message ... i gained five pounds reading this post,,, and tomorrow is my weigh in day for WW, Lee "Matthew" wrote in message ng.com... Irish tea cake servings for 12 INGREDIENTS (Nutrition) 1/2 cup and 1 tablespoon and 2 teaspoons butter, softened 1 cup and 3 tablespoons white sugar 2-1/2 eggs 1-3/4 teaspoons vanilla extract 2 cups and 2 tablespoons all-purpose flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup and 1 tablespoon and 2 teaspoons milk 1/4 cup and 2 teaspoons confectioners' sugar for dusting Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving Bailey's Irish Cream Cake 1 pkg. Duncan Hines yellow cake mix (without pudding) 3/4 cup chopped nuts 1 package instant French vanilla pudding 4 eggs 1/2 cup vegetable oil 1 cup Bailey's Irish Cream Bailey's Irish Cream frosting (recipe below) Preheat oven to 350 F. Grease and flour a 12 cup bundt pan. Sprinkle nuts into bottom of pan. Combine remaining ingredients in large mixing bowl. Beat four minutes on high speed, pour into pan. Bake 45 to 55 minutes until a toothpick inserted into the center of the cake comes out clean. Let cake cool and invert onto plate. Bailey's Irish Cream Frosting 1 pound powdered sugar 5 1/2 tablespoons butter, softened 1/4 cup milk 1/4 teaspoon salt 2 tablespoons Bailey's Irish Cream Beat all ingredients in a small bowl until fluffy Lemon-Irish Whiskey Cake Recipe Ingredients : Ideally this recipe should be started the day before baking. 1 lemon, zest of, cut into julienne 3/4 cup superfine sugar (regular sugar can be processed in a blender of food processor) 3 eggs, beaten 1/4 cup Irish whiskey 3/4 cup butter, at room temperature 2 cups flour 3/4 cup almonds, ground 1 pinch salt Preparation : Place julienned lemon zest in a small bowl. Let it soak in whiskey overnight. The next day, preheat oven to 350°F .Grease a 9 inch cake pan. Cream the butter and sugar together until light and fluffy and then whisk in the eggs. Sift the flour and add to the butter mixture together with the salt. Stir to blend. Fold in the ground almonds. Strain the whiskey, discarding the zest, and stir the whiskey into the batter. Pour into the prepared pan, and bake for about one hour, until golden brown, and a toothpick inserted in the center comes out clean. 10 servings Chocolate Potato Candy Ingredients : 4 cups powdered sugar 4 cups flaked coconut 1 1/2 tsp. vanilla 3/4 cup cold mashed potatoes (without added milk or butter) 1/2 salt 1 pound chocolate or candy coating Preparation : Combine sugar, potatoes, coconut, vanilla, and salt and mix well. Line a 9-inch pan with foil covered with a non-stick spray (or use butter or shortening on the foil). Spread the mixture evenly into the pan, cover and refrigerate overnight. Cut into rectangles. Cover and freeze. Melt the chocolate and dip the bars into the coating. Place on waxed paper to harden. Store in an airtight container. Irish Scones Ingredients : 1 cup white flour 1/4 pound butter -- softened 1/2 teaspoon baking powder 1 egg -- slightly beaten 2 ounces sugar 2 ounces milk Sultanas (white raisins) optional Walnut halves (optional) Preparation : Mix flour and baking powder. Add butter, and blend until the mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead for 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. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for about 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot . Place scones in pan and cook for 7 to 8 minutes. Turn and cook for another 7 to 8 minutes. Makes 6 scones. Irish Lamb Stew Serves 8 Prep time: 30 minutes Total time: 2 hours 15 minutes Ingredients : cup all-purpose flour Coarse salt and ground pepper 3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes 3 tablespoons canola oil 1 large onion, chopped teaspoon dried thyme 1- cups dark beer 1- pounds medium new potatoes, peeled and quartered 1 pound carrots, peeled and cut inch thick diagonally 3 tablespoons chopped fresh parsley Preparation : In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate. Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours. (can also be refrigarated, and taken later) Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving Corned Beef Brisket Recipe Ingredients : 1 (8-10 lb) beef brisket 4 garlic cloves, peeled and cut in thirds The Brine 1/2 cup white vinegar 4 tablespoons sugar 2 quarts water 1 cup kosher salt 3 bay leaves 1/2 teaspoon mustard seeds 1 pinch ground cloves 1 teaspoon peppercorns The Simmering Liquid water, to come up 3/4 to side of brisket 1/2 teaspoon whole allspice 1/4 teaspoon whole cloves 1 teaspoon peppercorns 1/2 teaspoon mustard seeds 4 garlic cloves, sliced Preparation : Combine all of the brine ingredients and bring to a boil, then cool. Place the beef brisket, the cooled brine, and the 4 garlic cloves in a huge plastic roasting bag. Make sure that all of the meat is covered by the brine, tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally. After the 6 to 7 days, discard the brine after removing the brisket from the brine. The meat should be thoroughly rinsed and then placed in a Dutch oven or other large pot. Add enough water to come up 2/3 to 3/4 of the way up the side of the meat. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam. Reduce heat to a low simmer and cook, covered, for at least 3 hours. 6-8 servings. |
#17
|
|||
|
|||
OT Irish recipes in honor of St. Patties day
I think I was when I was 5.
"Stormmee" wrote in message ... I am a lot of things but am not now nor never have been anything approaching skinney, Lee "Matthew" wrote in message ng.com... "Sjouke Burry" wrote in message ... Matthew wrote: Irish tea cake servings for 12 Bailey's Irish Cream Cake Bailey's Irish Cream Frosting Chocolate Potato Candy Irish Scones Irish Lamb Stew Serves 8 Corned Beef Brisket Recipe Are you trying to kill us??? Nope just fatten you all skinny people up ;-) |
#18
|
|||
|
|||
OT Irish recipes in honor of St. Patties day
Ya know, from what I have read and what I have heard and seen the pictures,
I figured you were a fairly nice person. NOW I know you are just eveil! "Matthew" wrote in message ng.com... My work has just started than be glad there is no such thing as smell o vision ;-) "Stormmee" wrote in message ... i gained five pounds reading this post,,, and tomorrow is my weigh in day for WW, Lee "Matthew" wrote in message ng.com... Irish tea cake servings for 12 INGREDIENTS (Nutrition) 1/2 cup and 1 tablespoon and 2 teaspoons butter, softened 1 cup and 3 tablespoons white sugar 2-1/2 eggs 1-3/4 teaspoons vanilla extract 2 cups and 2 tablespoons all-purpose flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup and 1 tablespoon and 2 teaspoons milk 1/4 cup and 2 teaspoons confectioners' sugar for dusting Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving Bailey's Irish Cream Cake 1 pkg. Duncan Hines yellow cake mix (without pudding) 3/4 cup chopped nuts 1 package instant French vanilla pudding 4 eggs 1/2 cup vegetable oil 1 cup Bailey's Irish Cream Bailey's Irish Cream frosting (recipe below) Preheat oven to 350 F. Grease and flour a 12 cup bundt pan. Sprinkle nuts into bottom of pan. Combine remaining ingredients in large mixing bowl. Beat four minutes on high speed, pour into pan. Bake 45 to 55 minutes until a toothpick inserted into the center of the cake comes out clean. Let cake cool and invert onto plate. Bailey's Irish Cream Frosting 1 pound powdered sugar 5 1/2 tablespoons butter, softened 1/4 cup milk 1/4 teaspoon salt 2 tablespoons Bailey's Irish Cream Beat all ingredients in a small bowl until fluffy Lemon-Irish Whiskey Cake Recipe Ingredients : Ideally this recipe should be started the day before baking. 1 lemon, zest of, cut into julienne 3/4 cup superfine sugar (regular sugar can be processed in a blender of food processor) 3 eggs, beaten 1/4 cup Irish whiskey 3/4 cup butter, at room temperature 2 cups flour 3/4 cup almonds, ground 1 pinch salt Preparation : Place julienned lemon zest in a small bowl. Let it soak in whiskey overnight. The next day, preheat oven to 350°F .Grease a 9 inch cake pan. Cream the butter and sugar together until light and fluffy and then whisk in the eggs. Sift the flour and add to the butter mixture together with the salt. Stir to blend. Fold in the ground almonds. Strain the whiskey, discarding the zest, and stir the whiskey into the batter. Pour into the prepared pan, and bake for about one hour, until golden brown, and a toothpick inserted in the center comes out clean. 10 servings Chocolate Potato Candy Ingredients : 4 cups powdered sugar 4 cups flaked coconut 1 1/2 tsp. vanilla 3/4 cup cold mashed potatoes (without added milk or butter) 1/2 salt 1 pound chocolate or candy coating Preparation : Combine sugar, potatoes, coconut, vanilla, and salt and mix well. Line a 9-inch pan with foil covered with a non-stick spray (or use butter or shortening on the foil). Spread the mixture evenly into the pan, cover and refrigerate overnight. Cut into rectangles. Cover and freeze. Melt the chocolate and dip the bars into the coating. Place on waxed paper to harden. Store in an airtight container. Irish Scones Ingredients : 1 cup white flour 1/4 pound butter -- softened 1/2 teaspoon baking powder 1 egg -- slightly beaten 2 ounces sugar 2 ounces milk Sultanas (white raisins) optional Walnut halves (optional) Preparation : Mix flour and baking powder. Add butter, and blend until the mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead for 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. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for about 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot . Place scones in pan and cook for 7 to 8 minutes. Turn and cook for another 7 to 8 minutes. Makes 6 scones. Irish Lamb Stew Serves 8 Prep time: 30 minutes Total time: 2 hours 15 minutes Ingredients : cup all-purpose flour Coarse salt and ground pepper 3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes 3 tablespoons canola oil 1 large onion, chopped teaspoon dried thyme 1- cups dark beer 1- pounds medium new potatoes, peeled and quartered 1 pound carrots, peeled and cut inch thick diagonally 3 tablespoons chopped fresh parsley Preparation : In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate. Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours. (can also be refrigarated, and taken later) Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving Corned Beef Brisket Recipe Ingredients : 1 (8-10 lb) beef brisket 4 garlic cloves, peeled and cut in thirds The Brine 1/2 cup white vinegar 4 tablespoons sugar 2 quarts water 1 cup kosher salt 3 bay leaves 1/2 teaspoon mustard seeds 1 pinch ground cloves 1 teaspoon peppercorns The Simmering Liquid water, to come up 3/4 to side of brisket 1/2 teaspoon whole allspice 1/4 teaspoon whole cloves 1 teaspoon peppercorns 1/2 teaspoon mustard seeds 4 garlic cloves, sliced Preparation : Combine all of the brine ingredients and bring to a boil, then cool. Place the beef brisket, the cooled brine, and the 4 garlic cloves in a huge plastic roasting bag. Make sure that all of the meat is covered by the brine, tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally. After the 6 to 7 days, discard the brine after removing the brisket from the brine. The meat should be thoroughly rinsed and then placed in a Dutch oven or other large pot. Add enough water to come up 2/3 to 3/4 of the way up the side of the meat. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam. Reduce heat to a low simmer and cook, covered, for at least 3 hours. 6-8 servings. |
#19
|
|||
|
|||
OT Irish recipes in honor of St. Patties day
evil **** eating grin evil laugh
"Granby" wrote in message ... Ya know, from what I have read and what I have heard and seen the pictures, I figured you were a fairly nice person. NOW I know you are just eveil! "Matthew" wrote in message ng.com... My work has just started than be glad there is no such thing as smell o vision ;-) "Stormmee" wrote in message ... i gained five pounds reading this post,,, and tomorrow is my weigh in day for WW, Lee "Matthew" wrote in message ng.com... Irish tea cake servings for 12 INGREDIENTS (Nutrition) 1/2 cup and 1 tablespoon and 2 teaspoons butter, softened 1 cup and 3 tablespoons white sugar 2-1/2 eggs 1-3/4 teaspoons vanilla extract 2 cups and 2 tablespoons all-purpose flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup and 1 tablespoon and 2 teaspoons milk 1/4 cup and 2 teaspoons confectioners' sugar for dusting Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving Bailey's Irish Cream Cake 1 pkg. Duncan Hines yellow cake mix (without pudding) 3/4 cup chopped nuts 1 package instant French vanilla pudding 4 eggs 1/2 cup vegetable oil 1 cup Bailey's Irish Cream Bailey's Irish Cream frosting (recipe below) Preheat oven to 350 F. Grease and flour a 12 cup bundt pan. Sprinkle nuts into bottom of pan. Combine remaining ingredients in large mixing bowl. Beat four minutes on high speed, pour into pan. Bake 45 to 55 minutes until a toothpick inserted into the center of the cake comes out clean. Let cake cool and invert onto plate. Bailey's Irish Cream Frosting 1 pound powdered sugar 5 1/2 tablespoons butter, softened 1/4 cup milk 1/4 teaspoon salt 2 tablespoons Bailey's Irish Cream Beat all ingredients in a small bowl until fluffy Lemon-Irish Whiskey Cake Recipe Ingredients : Ideally this recipe should be started the day before baking. 1 lemon, zest of, cut into julienne 3/4 cup superfine sugar (regular sugar can be processed in a blender of food processor) 3 eggs, beaten 1/4 cup Irish whiskey 3/4 cup butter, at room temperature 2 cups flour 3/4 cup almonds, ground 1 pinch salt Preparation : Place julienned lemon zest in a small bowl. Let it soak in whiskey overnight. The next day, preheat oven to 350°F .Grease a 9 inch cake pan. Cream the butter and sugar together until light and fluffy and then whisk in the eggs. Sift the flour and add to the butter mixture together with the salt. Stir to blend. Fold in the ground almonds. Strain the whiskey, discarding the zest, and stir the whiskey into the batter. Pour into the prepared pan, and bake for about one hour, until golden brown, and a toothpick inserted in the center comes out clean. 10 servings Chocolate Potato Candy Ingredients : 4 cups powdered sugar 4 cups flaked coconut 1 1/2 tsp. vanilla 3/4 cup cold mashed potatoes (without added milk or butter) 1/2 salt 1 pound chocolate or candy coating Preparation : Combine sugar, potatoes, coconut, vanilla, and salt and mix well. Line a 9-inch pan with foil covered with a non-stick spray (or use butter or shortening on the foil). Spread the mixture evenly into the pan, cover and refrigerate overnight. Cut into rectangles. Cover and freeze. Melt the chocolate and dip the bars into the coating. Place on waxed paper to harden. Store in an airtight container. Irish Scones Ingredients : 1 cup white flour 1/4 pound butter -- softened 1/2 teaspoon baking powder 1 egg -- slightly beaten 2 ounces sugar 2 ounces milk Sultanas (white raisins) optional Walnut halves (optional) Preparation : Mix flour and baking powder. Add butter, and blend until the mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead for 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. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for about 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot . Place scones in pan and cook for 7 to 8 minutes. Turn and cook for another 7 to 8 minutes. Makes 6 scones. Irish Lamb Stew Serves 8 Prep time: 30 minutes Total time: 2 hours 15 minutes Ingredients : cup all-purpose flour Coarse salt and ground pepper 3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes 3 tablespoons canola oil 1 large onion, chopped teaspoon dried thyme 1- cups dark beer 1- pounds medium new potatoes, peeled and quartered 1 pound carrots, peeled and cut inch thick diagonally 3 tablespoons chopped fresh parsley Preparation : In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate. Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours. (can also be refrigarated, and taken later) Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving Corned Beef Brisket Recipe Ingredients : 1 (8-10 lb) beef brisket 4 garlic cloves, peeled and cut in thirds The Brine 1/2 cup white vinegar 4 tablespoons sugar 2 quarts water 1 cup kosher salt 3 bay leaves 1/2 teaspoon mustard seeds 1 pinch ground cloves 1 teaspoon peppercorns The Simmering Liquid water, to come up 3/4 to side of brisket 1/2 teaspoon whole allspice 1/4 teaspoon whole cloves 1 teaspoon peppercorns 1/2 teaspoon mustard seeds 4 garlic cloves, sliced Preparation : Combine all of the brine ingredients and bring to a boil, then cool. Place the beef brisket, the cooled brine, and the 4 garlic cloves in a huge plastic roasting bag. Make sure that all of the meat is covered by the brine, tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally. After the 6 to 7 days, discard the brine after removing the brisket from the brine. The meat should be thoroughly rinsed and then placed in a Dutch oven or other large pot. Add enough water to come up 2/3 to 3/4 of the way up the side of the meat. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam. Reduce heat to a low simmer and cook, covered, for at least 3 hours. 6-8 servings. |
#20
|
|||
|
|||
OT Irish recipes in honor of St. Patties day
if i can't remember that far back... nevermind, Lee
"Granby" wrote in message ... I think I was when I was 5. "Stormmee" wrote in message ... I am a lot of things but am not now nor never have been anything approaching skinney, Lee "Matthew" wrote in message ng.com... "Sjouke Burry" wrote in message ... Matthew wrote: Irish tea cake servings for 12 Bailey's Irish Cream Cake Bailey's Irish Cream Frosting Chocolate Potato Candy Irish Scones Irish Lamb Stew Serves 8 Corned Beef Brisket Recipe Are you trying to kill us??? Nope just fatten you all skinny people up ;-) |
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Look what our local zoo has the honor to have | Matthew | Cat anecdotes | 8 | July 20th 07 04:16 AM |
In Honor of Persia! | jmcquown | Cat anecdotes | 1 | May 19th 07 12:09 AM |
Irish Drinking songs for cat lovers | Cheryl | Cat anecdotes | 1 | July 1st 06 08:08 AM |
OT, Brit, Aussie and Irish English Quizzes | Kreisleriana | Cat anecdotes | 61 | September 14th 05 01:04 PM |
OT, Brit, Aussie and Irish English Quizzes | Cwazee Catt | Cat health & behaviour | 0 | September 13th 05 02:23 PM |