Saturday, March 31, 2012

New England Clam Chowder

Ingredients

* 4 slices bacon
* 1/2 cup chopped onion
* 4 potatoes, peeled and cubed
* 1 tablespoon all-purpose flour
* 1 cup bottled clam juice
* 1 cup half-and-half
* 2 (6 ounce) cans minced clams
* salt and pepper to taste
* 1/2 cup heavy cream (optional)
* 2 tablespoons chopped fresh parsley

Directions

1. In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
2. In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
3. Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
4. Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)

Friday, March 30, 2012

Banana Bread

Ingredients

* 2/3 cup sugar
* 1/3 cup shortening
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup mashed ripe bananas

Directions

1. Note: This recipe does NOT contain eggs or milk. In a large bowl, cream sugar and shortening for about 5 minutes (mixture does not get smooth). Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating after each addition (the batter will be thick). Spoon into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 40-45 minutes or until bread tests done with a toothpick. Cool in pan for 10 minutes before removing to a wire rack.

Thursday, March 29, 2012

Maple Walnut Banana Bread

Ingredients

* 1 3/4 cups all-purpose flour
* 1/3 cup sugar
* 1/3 cup packed brown sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 eggs
* 1 cup mashed ripe banana
* 3 tablespoons butter or stick margarine, melted
* 2 tablespoons fat-free milk
* 1/4 teaspoon maple flavored extract
* 1/4 cup chopped walnuts

Directions

1. In a bowl, combine the first six ingredients. Combine the eggs, bananas, butter, milk and flavoring; mix well. Stir into dry ingredients just until moistened. Spoon into an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Sprinkle with walnuts.
2. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Wednesday, March 28, 2012

Orange Banana Nut Bread

Ingredients

* 1 1/2 cups sugar
* 3 tablespoons vegetable oil
* 2 eggs
* 1 1/4 cups mashed bananas
* 3/4 cup orange juice
* 3 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 cup chopped walnuts

Directions

1. In a mixing bowl, combine the sugar, oil and eggs; mix well. Stir in bananas and orange juice. Combine the dry ingredients; add to banana mixture, beating just until moistened. Stir in walnuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely.

Tuesday, March 27, 2012

Peanut Butter Banana Bread

Ingredients

* 1/2 cup butter, softened
* 1 cup sugar
* 2 eggs
* 1 cup mashed ripe banana
* 3/4 cup chunky peanut butter
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda

Directions

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and peanut butter; mix well. Combine the flour, salt and baking soda; add to creamed mixture.
2. Transfer to a greased 9-in. x 5-in. x 3-in. loaf ban. Bake at 350 degrees F for 70-75 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Friday, March 16, 2012

Cottage Pie

Cottage Pie (authentic Irish recipe)

* 2 lbs ground beef
* 1 tablespoon oil
* 2 onions (finely chopped)
* 2 tomatoes (chopped)
* 1 cup beef stock or 1 cup bouillon
* ½ teaspoon thyme
* ¼ teaspoon sage
* 1 tablespoon chopped parsley
* salt and pepper
* 5 medium potatoes (boiled and mashed)
* 1 tablespoon butter or 1 tablespoon bacon fat

Directions:


Pre-heat oven to 375 degrees.
Brown the beef in oil.
Remove from pan and set aside.
Drain most of the accumulated fat from the pan.
Sauté onions until tender, and then add chopped tomatoes and cook for 2-3 minutes.
Add broth and stir in herbs and seasonings.
Return brown meat to skillet and continue cooking for 5 minutes.
Transfer all ingredients to an ovenproof casserole.
Top with mashed potatoes (scoring them with a fork.) Dot with butter and bake uncovered in 375-degree oven for 30-40 minutes.

Irish Corned Beef Stew

Ingredients

* 1/3 cup all-purpose flour
* 1 (3 pound) corned beef brisket (with spice packet), excess fat trimmed and meat cut into 1-inch cubes
* 1/3 cup olive oil
* 1 1/2 pounds red potatoes, peeled and cubed
* 2 cups peeled and cubed parsnips
* 2 cups peeled and cubed carrots
* 1 extra large onion, cut into chunks
* 1 1/2 cups water
* 1 (12 fluid ounce) can or bottle Irish stout beer
* 1 (10.5 ounce) can beef broth
* 1 head cabbage, cored and coarsely chopped
* 1/4 cup distilled white vinegar

Directions

1. Place flour into a large bowl; toss corned beef cubes in flour to coat.
2. Heat olive oil in a large heavy pot or Dutch oven over medium heat and brown corned beef cubes on all sides, about 10 minutes.
3. Sprinkle the spice packet from the corned beef over the meat; mix in potatoes, parsnips, carrots, onion, water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil.
4. Reduce heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
5. Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.

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

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. 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.
4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Irish Colcannon (Creamy Potatoes and Cabbage)

* 1 lb cabbage or 1 lb kale
* 1 lb potato , peeled and diced (about 4 potatoes)
* 2 small leeks or 2 small onions or 6 green onions with tops , chopped
* ½ cup cream or ½ cup milk
* ¼ teaspoon salt
* 1⁄8; teaspoon pepper
* 1⁄8; teaspoon mace

Directions:


Strip outer leaves from cabbage.
Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
Reduce heat and simmer until crisp-tender, about 5-10 minutes.
Drain well.
(optional) Liquefy in blender.
Boil potatoes in a separate kettle, covered with water, until tender.
In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
Mash potatoes then season with salt, pepper and mace.
Mix in the onions and milk.
Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
Pour into a deep warmed dish.
Dab with butter or margarine.
NOTE: Leftovers can be fried in oil until crisp and brown on both sides.
OPTION: Substitute ground nutmeg for mace.

Irish Beef Stew

Ingredients

* 2 tablespoons olive oil
* 3 tablespoons all-purpose flour
* 2 pounds beef chuck, cut into 1 1/2-inch cubes
* 1 pound carrots, peeled and cut into 1-inch chunks
* 6 large potatoes, peeled and cut into large chunks
* 1 white onion, cut into large chunks
* 2 cloves garlic, minced
* 2 cups beef broth
* 1 (6 ounce) can tomato paste
* 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness)
* 1 tablespoon cold water
* 1 tablespoon cornstarch

Directions

1. Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
2. Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

Beef and Irish Stout Stew

Ingredients

* 2 pounds lean beef stew meat, cut into 1-inch cubes
* 3 tablespoons vegetable oil, divided
* 2 tablespoons all-purpose flour
* 1 pinch salt and 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 (such as Guinness)
* 2 cups chopped carrot
* 1 sprig fresh thyme
* 1 tablespoon chopped fresh parsley for garnish

Directions

1. 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.
2. 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.
3. 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.

Irish Soda Bread

Ingredients

* 3 cups all-purpose flour
* 1 tablespoon baking powder
* 1/3 cup white sugar
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 egg, lightly beaten
* 2 cups buttermilk
* 1/4 cup butter, melted

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Saturday, March 3, 2012

Mexican Breakfast Tacos

Ingredients

* 6 ounces chorizo sausage
* 8 (6 inch) corn tortillas
* 6 eggs
* 1/4 cup milk
* 1/2 teaspoon pepper
* 1/2 teaspoon salt
* 1 cup shredded Monterey Jack cheese
* 1 dash hot pepper sauce (e.g. Tabasco™), or to taste
* 1/2 cup salsa

Directions

1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
2. Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
3. Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
4. Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

Friday, March 2, 2012

Churros

Ingredients

* 1 cup water
* 2 1/2 tablespoons white sugar
* 1/2 teaspoon salt
* 2 tablespoons vegetable oil
* 1 cup all-purpose flour
* 2 quarts oil for frying
* 1/2 cup white sugar, or to taste
* 1 teaspoon ground cinnamon

Directions

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Thursday, March 1, 2012

Beef Tips and Noodles

Ingredients

* 1 pound sirloin tips, cubed
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (1.25 ounce) package beef with onion soup mix
* 1 (4.5 ounce) can mushrooms, drained
* 1 cup water
* 1 (16 ounce) package wide egg noodles

Directions

1. Preheat oven to 400 degrees F.
2. In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
3. Bake in a preheated oven for 1 hour.
4. While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.