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Posted:18.02.2009, 18:29

Irish Champ

"Looks similar to colcannon, but champ is native to the North of Ireland. It's made by blending scallions or green onions with creamy mashed potatoes. Great on it's own, served steaming hot with extra butter which will melt through it. But it's also the perfect side dish for good quality sausages."

INGREDIENTS (Nutrition)
2 pounds potatoes, peeled and halved
1 cup milk
1 bunch green onions, thinly sliced
1/2 teaspoon salt, or to taste
1/4 cup butter
1 pinch freshly ground black pepper to taste
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What to Drink?
Old Fashioned George Dickel

DIRECTIONS
Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

Posted:18.02.2009, 18:37

Beef and Irish Stout Stew

"This stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes. "PREP TIME 30 Min
COOK TIME 3 Hrs
READY IN 3 Hrs 30 Min

SERVINGS (6) INGREDIENTS
2 pounds lean beef stew meat
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
freshly ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 cups Irish stout beer (e.g., Guinness)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish

DIRECTIONS
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Posted:18.02.2009, 18:45

Best of all is. Irish Coffee

"Fresh hot coffee gets a little added pep with the addition of Irish whiskey and Irish cream."

PREP TIME 2 Min
READY IN 2 Min

SERVINGS (1)

INGREDIENTS
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

DIRECTIONS
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.

Posted:18.02.2009, 20:44

Green Eggs and Ham
Recipe courtesy Rachael Ray

Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 large shallots, finely chopped
1 (10-ounce) box frozen chopped spinach, defrosted in microwave and liquids drained
1/3 to 1/2 cup heavy cream, eyeball it
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
8 slices deli ham or prosciutto di Parma
8 eggs
Directions
Preheat oven to 375 degrees F.

In a medium skillet over medium heat, heat the extra-virgin olive oil and the butter and sweat the shallots a few minutes. Add the spinach and stir in the cream, season with salt, freshly ground black pepper and a little grated nutmeg. Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes. Adjust seasoning to your taste.

Fold each slice of ham or prosciutto in half and line the nonstick cups with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint - if you're worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately

Posted:18.02.2009, 20:55

CABBAGE and ONIONS with LINGUINI

Cook 1/2 or whole package of long noodles (such as Linguini) according to package directions. Drain and set aside.

Melt 1/2 stick butter in a dutch oven

Add 1 large onion, sliced, and cook until carmelized, stirring from time to time.

Add a cabbage which has been sliced into 1/2 inch slices, and stir around.

Add a cup of so of water to the onion and cabbage and cover until cabbage is the level of tenderness you prefer.

Add salt and red pepper flakes to taste.

Stir in the cooked noodles.

Serve hot. I love it with a wee bit of Balsamic or Malt Vinegar sprinkled over my portion.

* * *

BAKED CORN BEEF with MUSTARD SAUCE

4 to 5 pound piece corned beef
1 or 2 cloves garlic, peeled and halved
4 bay leaves (definitely optional, I don't use them)
1 Tablespoon whole cloves (or use 1 teaspoon ground cloves in sauce)

Sauce:

2 Tablespoons butter or margarine
1/3 cup brown sugar, packed
1 Tablespoon prepared mustard
1/3 cup ketchup
3 Tablespoons cider vinegar

Place the corned beef in a deep, large kettle, cover with cold water, add garlic, bay leaves (if you must).. Bring to a boil, lower heat and let simmer 4 to 5 hours or until beef is tender. Let cool in the liquid in which it is cooked Drain meat, trim fat, place in a shallow baking pan, decorate with cloves (or use ground cloves in sauce).

Start oven at 350 degrees F.

Mix sauce ingredients smoothly together in a small enamel saucepan, or in a container in your microwave. Heat and stir only until blended. Pour over corned beef.

Bake 30 minutes or until browned, basting occasionally. Makes 8 to 10 servings.

*This is definitely a family favorite with my family!!*

* * *

GREEN TOMATO CAKE

INGREDIENTS:
• 2 1/4 cups sugar
• 1 cup melted shortening
• 3 eggs
• 2 teaspoons vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup pecans or walnuts
• 1 cup raisins
• 2 1/2 cups diced green tomatoes
• coconut (optional)

PREPARATION:

Preheat oven to 350°. In mixing bowl, beat sugar, shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking soda, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.

Pour into greased bundt pan. Bake for one hour and 15 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Cool on a rack for at least 15 minutes, then invert pan to remove cake.

If you would like, make a simple glaze of confectioner's sugar and milk, or even a fruit juice, and drizzle over the top.
Serves 12.

Posted:18.02.2009, 21:00

St. Patrick's Day Cookie Pops
Vanilla wafer cookies
1/2 cup peanut butter
1 12-ounce bag white chocolate chips
green and yellow gumdrops
green Dots
green and yellow Nerd candies
Cake decorating writer gel in green, yellow, red, orange, and black
1 tube of green cake decorator frosting with tip
green and yellow decorator sugar
green food coloring
ice cream or lollipop sticks
wax paper or paper plates

Instructions:

Spread peanut butter onto the flat side of the cookies. Place an ice cream stick into the peanut butter on half the cookies. Top with another cookie so the stick is sandwiched between the two cookies.

Melt chocolate chips in the microwave, one minute, then in 20 second increments, stirring until smooth. Before melting, seperate the white chips into two bowls. After melting, add a few drops of green food coloring to one of the bowls of white chips to make green chocolate.

Dip cookie pops in the melted chips, covering completely. Sprinkle with green and yellow sugar and lay or stand on waxed paper or paper plates. Place in refrigerator to chill.

*Leprechaun
After coating with white chocolate, dip top of pop into green sugar. Slice two yellow gumdrops to make beard. Allow to dry on wax paper. Use black and red decorator gel for eyes and mouth, and for trim on hat.

*Rainbow with Pot of Gold
After coating with white chocolate, cut a green Dot in half lengthwise, adhere to chocolate. Before chocolate has a chance to dry, place 3-5 yellow candy nerds "in" pot. Create a rainbow with various colored decroator gel.

*Shamrock
After coating with white chocolate, sprinkle with yellow decorator sugar, then draw on a shamrock using green cake decorator icing.

*Four Leaf Clover
After coating with green chocolate, use green sliced gumdrops to create clover leaves. Slice a small strip out of remaining gumdrop for stem. Use a green candy Nerd for the center of the clover.

Posted:19.02.2009, 05:38

Ingredients:

1 large bag (22 to 24 ounces) whole green beans
2 plum tomatoes, diced
8 ounces shredded Mozzarella, fresh if possible
2 tablespoons butter
1/4 cup finely diced onion
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy cream
1/2 cup sour cream
1 cup buttered bread crumbs or slightly crumbled French fried onions
Preparation:

Butter an 11x7-inch baking dish. Heat oven to 375°.
Cook the green beans in a small amount of water until just tender.
Drain and arrange in the prepared baking dish.
Sprinkle with the diced tomatoes and shredded cheese. Set aside.

In a saucepan over medium-low heat, melt butter.
Add onion and saute until tender.
Stir in flour until well blended.
Add the salt, pepper, cream, and sour cream.
Heat through, stirring constantly.
Spread the cream mixture over the green beans then sprinkle the bread crumbs
or French fried onions over all.
Bake for 25 to 30 minutes, until browned and bubbly.
Serves 6.

yum mouth watering

**Moderator**

WOW!!! These recpes are great!!!

Posted:19.02.2009, 09:51

Corned Beef and Cabbage
4 1/2 pounds corned beef brisket
5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
1/4 cup chopped fresh parsley
2 tablespoons butter
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What to Drink?
Shaggy's Manhattan

DIRECTIONS
In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

Posted:19.02.2009, 09:53

Pistachio Mallow Salad
1 (16 ounce) container frozen whipped topping, thawed
1 (3.4 ounce) package instant pistachio pudding mix
6 drops green food coloring (optional)
3 cups miniature marshmallows
1 (20 ounce) can crushed pineapple, undrained
1/2 cup chopped pistachios or walnuts
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DIRECTIONS
In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with nuts.

Posted:19.02.2009, 10:04

St Patty'z Day Cupcakes
3 cup(s) flour
1 1/2 teaspoon(s) baking powder
3/4 teaspoon(s) salt
12 tablespoon(s) unsalted butter, room temp
1 1/2 cup(s) SUGAR
4 large EGGS
2 teaspoon(s) VANILLA EXT
1 1/4 cup(s) MILK
Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping

Posted:19.02.2009, 10:06

Creamy Potato Soup
SERVINGS
4-6

INGREDIENTS
4 medium potatoes, diced
1 medium onion, chopped
1 leek, chopped
2 stalks celery, chopped
2 cloves garlic, minced
4 cups milk
2 tablespoons flour
2 tablespoons butter
1 cup sour cream
1 cup ham or corned beef, chopped (optional)
1 cup shredded cheddar cheese
Salt
Pepper
1 teaspoon ground caraway
112-ounce bottle Wolaver’s Organic Pale Ale

PREPARATION

1) In a large saucepan sauté onion, leeks and celery in butter, about 5 minutes, stirring occasionally. Season with salt and pepper.

2) Add garlic, cook for 1 minute. Add flour and cook for 3 to 5 minutes. Then slowly add milk, and the mixture will start to thicken.

3) Add the potatoes and half of the beer and bring to boil, reduce to simmer and cook 20 to 30 minutes or until potatoes are tender. Stir regularly to avoid scorching, and add milk as needed if soup is too thick.

4) Add ham, caraway, sour cream and ¾ cup of the cheddar cheese. Wisk until cheese melts and sour cream is incorporated.

Top with chopped parsley and remaining shredded cheddar.

Posted:19.02.2009, 10:09

St. Patty's Chocolate Mint Mousse
1 teaspoon unflavored gelatin

1 tablespoon cold water

2 tablespoons boiling water

1 cup (1/2 pt.) cold whipping cream

1/2 cup chocolate syrup, chilled

2 drops mint extract

Whipped topping

Sliced fresh fruit (optional)

Instructions:
Sprinkle gelatin over cold water in small cup; let stand 2 minutes to soften.

Add boiling water, stirring until gelatin is completely dissolved. In small bowl, beat
whipping cream until slightly thickened; gradually add gelatin mixture, beating until
stiff. Fold in syrup and mint extract.

Spoon into individual dessert dishes. Refrigerate 30 minutes or until set. Garnish
with whipped topping and fruit, if desired.. Makes 4 to 6 servings.

Posted:19.02.2009, 10:11

St. Patrick's Day Cookies
1 cup (2 sticks/8 oz./226g) butter or margarine, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Quick Cookie Glaze (see recipe below)

36 Chocolate Kisses

Instructions:
1. Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Divide dough in half; place each half on separate sheet of wax paper.

2. Shape each half into log with squared sides, about 7 inches long and 2-1/4 inches wide. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours.

3. Preheat oven to 325°F/160°C. Cut logs into 3/8-inch thick slices. Place onto ungreased cookie sheet.

4. Bake 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Remove wrappers from Chocolate Kisses.

5. Prepare Quick Cookie Glaze; drizzle cookies. Immediately place a chocolate piece on each cookie.

Makes 3 dozen cookies.

Quick Cookie Glaze:
Stir together 3/4 cup confectioners' sugar, 3 to 4 teaspoons milk, 1/4 teaspoon vanilla extract and 3 or 4 drops green food color in small bowl until of drizzling consistency.

Posted:19.02.2009, 10:13

St. Patricks Day Cupcakes
1-3/4 cups all-purpose flour
1 4-serving-size package instant pistachio pudding mix
3/4 cup miniature semisweet chocolate pieces
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
1-1/4 cups milk
1/2 cup cooking oil
1 teaspoon vanilla or 1/4 teaspoon almond extract
1/2 of a can (store bought) cream cheese frosting (1 cup)
Green colored sugar
1/2 cup candy-coated milk chocolate pieces

Instructions:
1. Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full.

2. Bake in a 375 (190 C) degree F. oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces.

Makes 18 cupcakes.

Make-Ahead Tip: Up to 2 weeks ahead, prepare and bake the cupcakes but do not frost them. Wrap and freeze the cupcakes. Thaw and frost before serving.