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« Reply #15 on: April 05, 2007, 11:04AM » |
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Steak and Guiness Pie
Ingredients
12 inch Pie pastry
1 or 2 pounds of Round steak
1 tablespoon of Flour
1 tablespoon of Brown sugar
1 tablespoon of Raisins
5 medium size onions
1 bottle of Guinness stout (not the 'draught' variety)
8 slices of bacon
3 tablespoon of shortening/butter
Chopped parsley
Method
Dice the steak, cover with flour and brown, with the bacon, on a medium heat using the butter. Peel and chop the onions and brown over a good heat. Add to the meat in a caserole dish. Add raisins and brown sugar and Guinness. Cover the dish, simmer and cook over a lowish heat for 2.5 hours. Add water if the gravy mixuture starts to thicken excessively. Coat a pie dish with half of the pastry and bake. Add the Meat and Gravy mix when cooked and place the remaining pastry on top and bake for 10 minutes or until golden brown. Serve with potatoes and vegetables. Makes 1 pie - 4 servings.
Now that sound right up my alley!! |
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« Reply #16 on: April 05, 2007, 11:48AM » |
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Even without any chocolate?  |
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If anyone has my r_ropes@bellsouth.net email address saved, you can delete it. I got tired of subsidizing AT&T. |
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« Reply #17 on: April 05, 2007, 12:04PM » |
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There's that word again!
Would be great for dessert!! Dipped in strawberries of course.
J x
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« Reply #18 on: April 22, 2007, 08:01AM » |
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The Recipes are wonderful, I have gained 5 pounds just reading them, can't wait to try a few of them.
JIM
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Dedicate some of your life to others. Your dedication will not be a sacrifice. It will be an exhilarating experience because it is intense effort applied toward a meaningful end. Dr. Thomas Dooley
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« Reply #19 on: May 13, 2007, 10:29AM » |
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Looking for a traditional Irish Stu recipe if anyone has one...
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« Reply #21 on: May 13, 2007, 10:39AM » |
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Ingredients
* 1 lb lamb shoulder, cut into cubes
* 3 medium or 4 large potatoes
* 2 medium onions, roughly chopped
* 2 large carrots, cut into thick pieces
* 3 cups stock
* Small knob of butter
* Fresh parsley
* 2 Bay leaves
* Sprig of Thyme
* 1 lamb bone, the larger the better
* Salt and pepper
(The lamb bone is optional, but does add a lot of flavor. It also adds fat, so if you use it you will need to de-fat the cooking liquid before you serve the stew. See below for details.
For the stock, chicken or vegetable will do, lamb is ideal. If you are using stock cubes rather than home-made stock, leave out the salt when seasoning - they tend to be very high in salt already.)
Method
Melt the butter in a pan over a fairly high temperature and fry the meat until it is browned all over, about 3-5 minutes. Transfer to the casserole. Fry the onions on the same pan for about a minute or two, remove them to the casserole just before they start to brown.
Pour half the stock into the pan, turn the heat up as high as it will go and scrape the pan as the stock boils to get all the meat juices. Pour both portions of stock over the meat and onions, add the bay leaves, the thyme and the lamb bone. Season with a little salt and pepper. Cover and put in the oven for about 45 minutes to one hour.
Meanwhile, peel the potatoes and cut medium sized potatoes into three pieces, large ones into 4 or 5 pieces.
Remove the stew from the oven. Add the carrots, mixing them in well with the meat, then lay the potatoes over the top of the stew. Return to the oven and cook for another 45 minutes or so - check whether it is done by testing if the potatoes are cooked through.
Before serving, remove and discard the bone, the thyme and the bay leaves. Pour off the cooking liquid and leave to stand for a few minutes. This will bring the fat to the top and allow you to remove it.
I do this by putting it in a bowl and laying double sheets of kitchen paper gently on the surface. They soak up the fat very well. It may take 3-4 goes to get it all away, depending on how fatty the bone was.
Return the defatted liquid to the stew, mix the potatoes into the rest of the stew and stir in a handful of roughly chopped parsley. Return to the oven for about 10 minutes.
(Note that the sauce is not thickened. There are two ways people deal with this delicious liquid on their dinner plate - some people mash some of the potato into it to thicken it, others leave it till the end and then mop it up with some bread.)
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If anyone has my r_ropes@bellsouth.net email address saved, you can delete it. I got tired of subsidizing AT&T. |
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« Reply #22 on: May 13, 2007, 05:44PM » |
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A little bit of the Southwest. Four Bean Salsa Soup 1 Can (15oz) Black Beans 1 Can Kidney Beans 1 can White Beans 1 Can Pinquitos (usually S&W brand) 1/8 cup chopped Cilantro (fresh if you can get it) 15-20oz of your favorite Salsa-----more for a thinner soup 1.5 lbs Turkey sausage, sliced to bite sized and browned on a skillet 1/2 teaspoon Garlic Powder 1 Bay leaf (safety tip--remove before consuming  ) Add All ingredients into one stock pot, include the water from the bean cans and mix Set on stove top "low" for at least 15 miutes or until hot...mix occasionally Goes well with Cornbread and grated cheese. Simple but filling. |
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-Dan  |
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« Reply #23 on: June 22, 2007, 08:45PM » |
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i cant wait to try these!! They sound so.....YUM!!!!
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« Reply #25 on: July 11, 2007, 02:23PM » |
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Bailey’s Irish Cream Chocolate Chip Cheesecake
Must be made at least 1 day in advance!
Ingredients:
Crust:
2 c. Oreo cookie crumbs (kinda hard to find)
1/4 c. sugar
6 tbs. melted butter
or
Crust:
2 packets of Oreo crumbs from 2 boxes of Jell-o No Bake Oreo Pie (the sugars already in there)
8 tbs. melted butter
Filling:
2 1/4 lbs. (4 1/2 packages) cream cheese at room temp
1 2/3 c. sugar
5 eggs at room temperature
1 c. Bailey’s Irish Cream
1 tbs. Vanilla
1 c. mini semi-sweet chocolate chips
Recipe:
Crust:
1. Mix all ingredients
2. Press into a 10" (or nearly 10") spring form pan and up ths sides one inch
3. Bake at 325° for 7-10 minutes
Filling:
1. Beat cream cheese with electric mixer until smooth
2. Beat sugar in gradually
3. And eggs one at a time
4. Blend in Bailey’s and vanilla
5. Sprinkle half of chocolate chips over crust
6. Spoon in filling
7. Sprinkle with remaining chocolate chips
8. Bake at 325° degrees approximately 1 hour and 20 minutes or until puffed, springy in the center and golden brown
9. Cool cake completely
10. Cover with plastic wrap and refrigerate until ready to serve (1 to 2 days)
How did you know I love cheesecake?!  This I have to make. (Yes, I do cook. Quite well. My "specialty" is Coq au Vin.) |
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« Reply #26 on: July 30, 2007, 06:51PM » |
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Anyone have a good sheppards pie recipe? * winks at Maggie * <3 Lauren |
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<3
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« Reply #27 on: August 01, 2007, 01:03PM » |
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...anyone?  <3 Lauren |
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<3
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« Reply #28 on: August 01, 2007, 01:15PM » |
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Well, just so you can say that somebody actually responded to your question, I can say emphatically that no, I do not have a recipe for that or for much of anything else.
(I was starting to feel bad for that lonesome little question just dangling out there unanswered.)
Chris
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« Reply #29 on: August 01, 2007, 01:17PM » |
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haha Thank You Chris! Now... ANYONE HAVE THE RECIPE? lol
* Shepphards Pie*
<3 Lauren
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<3
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