st. patricks day

Irish Weekend Fry-Up recipe | Epicurious.com

Vegetable, sunflower, or olive oil,

Butter,

pork sausages

(50 grams) button mushrooms, sliced,

Salt and black pepper

tomato,

sugar (if roasting the tomato in the oven)

eggs

milk (for scrambled eggs)

(5-20 grams) butter (for scrambled eggs)

(brown) bread

I came up with this myself. Since brussels sprouts have a similar flavor to cabbage, I have adapted my cabbage recipe for them. My husband thought he did not like brussels sprouts until I made these. I usually have to do a double batch and we end up fighting over the leftovers!!!

Yummy Brussels Sprouts With Bacon &amp; Onion

(16 ounce) package frozen Brussels sprouts

onion,

margarine

salt

pepper

Cook brussels sprouts according to package. I steam mine in the microwave.

While sprouts are cooking, in a pot on the stove, cook your bacon and onion together. Cook until bacon and onion are thoroughly done.

Add brussels sprouts to bacon &amp; onion. Add margarine and salt &amp; pepper to taste. When margarine is melted, you are done!

I like to cook mine until the sprouts get a little brown on the bottom.

I love this and know how tasty it is because this dish has been eaten in the UK and probably other countries across the pond for years. Obviously people from all over the world have the same excellent taste in food.

Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make. (A food processor makes easy work of this recipe. If you're looking to buy one, check out <a href="http://thesweethome.com/reviews/the-best-food-processor/">this guide from our colleagues at The Sweethome</a>.)

All-Purpose Biscuits

all-purpose flour,

baking powder

sugar

cold, unsalted butter,

milk

Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.

Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.

Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.

Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

Make and share this Creamed Mint Peas and Potatoes recipe from Food.com.

Creamed Mint Peas and Potatoes

potatoes, peeled,diced

(10 ounce) package frozen green peas

flour

water

mint mint leaves, chopped

salt and pepper

Add cold water to barely cover potatoes; add one teaspoon salt.

Bring to boil over moderate heat; cook ten to fifteen minutes or until tender; drain.

Meanwhile, separately cook peas according to package directions.

Drain the peas, stir in the mint; keep warm until needed.

Add milk and butter to potatoes; heat until bubbling.

Combine flour and 1 tablespoon water; mix well.

Add to potatoes; cook, stirring, until thickened.

Utterly delicious! I used rice flour to be gluten free, and goat&#039;s milk, but otherwise followed the recipe to the letter.&lt;br/&gt;Made for A Diabetic Summer Trip

Buttery sautéed cabbage and smoky kielbasa sausage take center stage in this low-carb dinner.

30-Minute Kielbasa and Cabbage Skillet

kielbasa sausage

small (2- to 3-pound) head green cabbage

unsalted butter

caraway seeds

red pepper flakes

black pepper

whole-grain mustard

apple cider vinegar

Halve 12 to 16 ounces kielbasa sausage lengthwise, then cut crosswise into 1/2-inch-wide pieces. Core and chop 1/2 head green cabbage into rough 1-inch pieces (about 8 cups). 

Melt 2 tablespoons unsalted butter in a large cast iron or regular skillet over medium-high heat. Add 1/4 teaspoon caraway seeds and a pinch red pepper flakes, and cook until fragrant, about 30 seconds. Add the kielbasa and cook until browned, 6 to 8 minutes. 

Add the cabbage, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally and scraping the bottom of the pan to release any browned bits, until tender and lightly browned, 8 to 10 minutes. Add 1 tablespoon whole-grain mustard and 1 tablespoon apple cider vinegar and toss to combine. 

The lamb in this delicious stew is braised in a flavorful Guinness-spiked broth until it almost falls apart.

Guinness Lamb Stew with Vegetables

lamb shoulder,

yellow onions,

garlic,

tomato paste

all-purpose flour

Guinness

beef broth

bay leaf

rosemary

carrots,

potatoes

green peas

Pat the lamb dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat until hot and shimmering. Brown the lamb in three batches, adding one more tablespoon of oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take 5-8 minutes per batch. Transfer the browned meat to large bowl and set aside.

Add the onions, garlic and 2 tablespoons of water to the pot. Cook until the onions are soft, stirring with a wooden spoon to scrape any brown bits from the bottom of pan, about 5 minutes.

Stir in the tomato paste and cook a few minutes more.

Add the lamb with its juices back to the pan and sprinkle with flour. Stir with a wooden spoon until the flour is dissolved, 1-2 minutes.

Add the Guinness, beef broth, water, bay leaf, rosemary sprig and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, turn the heat down to low and simmer for one hour and twenty minutes.

Add the carrots and potatoes to the stew, then cover and continue simmering until the vegetables are cooked and the meat is very tender, 30-40 minutes. (Be sure to stir a few times to prevent vegetables from sticking to bottom.)

Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. If serving right away, add the frozen peas and cook until the peas are warmed through. Otherwise, let the stew cool, then cover and store in the refrigerator until ready to serve. Reheat gently on the stovetop and add the peas right before serving.

<strong>Make Ahead:</strong> This stew can be made a day or two ahead of time and reheated gently on the stovetop. Just be sure to add the peas right before serving so they stay fresh. Also, the broth will thicken in the fridge so it may be necessary to thin it with a bit of water (add it little by little).

<strong>Freezer-Friendly Instructions:</strong> The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side.

Beef Potpies With Cheddar-Stout Crust

unsalted butter,

cheddar cheese (about 3 ounces)

stout beer

egg,

beef

celery,

Food Stylist: Susan Spungen
Prop Stylist: Pamela Duncan Silver 

Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.

Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams

Excellent, I marinated the beef first in Guinness &amp; Worcestershire sauce, used beef stock instead of water, added mushrooms to the veg, thickened the sauce at the end with Bisto gravy granules - looking forward to trying some other variations next time too.

This is excellent and a new St. Patrick's Day tradition in our house with some tweaks as mentioned by some previous reviews.  I followed the recommendations below to soak the beef in Worcestershire sauce, added 4 sprigs of fresh thyme to the beef braise, and 1/2 tsp. of ground mustard towards the end.  I also made twice as much dough and added it to the bottom of our ramekins, blind baking them for 20 minutes.  I used two large ramekins instead of 6 small, so the additional dough worked our nicely.  I also had no leftover filling this way. They were excellent.  In the future, I will substitute beef broth for the water to give the dish even more flavor and would consider adding potatoes with the vegetables.  I think that would make it a more complete Irish meal. 

Super delicious! The crusty top is just amazing! Took the advice of the other reviewers and seasoned the beef prior to cooking...then I popped all ingredients except crust into the hot pot instant cooker for an hour! Huge hit and my husband asked for it to be a regular on the menu!

I love Irish food and the rich flavors .... the guinness and beef is such a great combination.  I used beef broth instead of water and the whole beer in the filling.  It needs time to set and thicken before serving.  It was even better the second day.  This recipe is great - do not use store bought crust, the crust was AMAZING.<br />

I like Guinness beer so I had to try this recipe.   This is amazing!  And its a keeper!  I am definitely making this again, and again.....  and again!!

To die for!  I marinated the beef in Guinness, S&amp;P and thyme overnight with the dough. Also added baby button mushrooms whole. Will absolutely make again!  Comfort at its best, and my British neighbors agreed!

First time to try, but definitely won’t be the last!  I oven cooked the beef and vegetables in my Le Crueset for an extra hour to ensure complete melding of the flavors as well as thickening. Extra pepper was all I changed. Suggestions are good, but this tastes just like the amazingly beef pies we had in Ireland. The crust is absolutely fantastic. Sautéing the beef in batches I still a must to get each piece nicely browned. MY husband and guests raved about this as well as the colcannon. I will definitely make this again. 

Pretty darn good.  Do not skimp on the pepper, otherwise it is very bland. I made beef stock to add instead of the water (would highly recommend the beef stock) and used the whole bottle of Guinness. Also added whole cleaned button mushrooms (stems trimmed but still on) in with the simmer and English peas at the end.  On the browning of the floured beef cubes - do in batches, rather than the implied all at once. Remove the onions otherwise you will have burned onions by the time the beef has a good brown on several sides. The directions do not note how thin to roll out the dough, I would suggest less than 1/4 inch or slightly less to eliminate the possibility of gummy bottom to the top crust. Also, be sure to fully separate the slits, otherwise they will fuse as it bakes. Always taste as you go to be sure the stew has solid base flavor.

Written as is this recipe is worthy of 3 stars, tweak it a bit and easily a 5 Star recipe. Unfortunately I did not read the reviews prior to making but when I tasted my filling I immediately knew something was missing. I am going to continue to play with this recipe because I think it would be an awesome meal. 

This was great! I added some italian seasoning, garlic, and a bay leaf to the mixture, and used beef stock instead of water to braise the meat with the beer.

https://www.foodnetwork.com/videos/beef-potpies-with-crust-0266302

Create this delicious dish by topping a potpie with a cheddar-stout crust.

Beef Potpies With Crust

This savory-sweet stew is delightfully hands-off — no sautéing, searing or simmering. The key is the timing: Cook the beef first and add the vegetables later to ensure that the meat tenderizes while the vegetables retain some bite. Real maple syrup gives the dish a sweetness that pairs well with the mild bitterness of stout beer. Carrots, potatoes and parsnips are classic stew vegetables, but rutabaga or celery root work well, too. A squeeze of lemon at the end brightens the flavors of this cold-weather dish.

Pressure Cooker Beef Stew With Maple and Stout

Kosher salt and black pepper

thyme

stout beer (or 1

garlic cloves, chopped

red-pepper flakes

onion powder

garlic powder

balsamic vinegar, preferably aged

parsnips,

russet potatoes, peeled and cut into 1 1/2-inch pieces

lemon juice,

Add the beef to a 6- to 8-quart pressure cooker, season it generously with salt and pepper and toss it with the flour until evenly coated. Add the herb sprigs, the broth, beer, syrup, garlic, red-pepper flakes, onion and garlic powders and 1 tablespoon vinegar; stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 20 minutes.

Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Stir in the carrots, parsnips and potatoes; season with salt and pepper. Cover and set steam valve to sealed position. Cook on high pressure for 18 minutes.

Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Remove and discard the rosemary and thyme sprigs.

Stir in the remaining 1 tablespoon vinegar. Season to taste with more salt and pepper, as needed. Add the lemon juice. If the vegetables are not tender, or if the broth is not as thick as you would like, using the sauté setting, simmer for a few minutes. (You can also stir to encourage the potatoes to fall apart a little, which will help thicken the broth.) Divide among shallow bowls.

The first step of this hearty cold-weather stew is to put together a quick, aromatic roux directly in the pressure cooker. It sounds fussy, but it’s really not, and it ensures that the final stew is thick and rich, not watery. Beef chuck is the ideal choice here because it is a flavorful cut that becomes fall-apart tender when pressure cooked — and it does so in a fraction of the time that it would take to braise in the oven. Espresso and cocoa powders subtly reinforce the dark, toasty flavors in the Guinness gravy. Pass the horseradish cream at the table so everyone can top their own bowls. (Here are <a href="https://cooking.nytimes.com/recipes/1020060-pressure-cooker-guinness-beef-stew-with-horseradish-cream">slow cooker</a> and <a href="https://cooking.nytimes.com/recipes/1020061-oven-braised-guinness-beef-stew-with-horseradish-cream">oven</a> versions of the recipe.)

Pressure Cooker Guinness Beef Stew With Horseradish Cream

beef chuck, fat

vegetable oil

shiitake mushrooms, halved (optional)

brown sugar

cocoa powder

espresso powder

Guinness or other stout beer

root vegetables,

balsamic vinegar

Worcestershire sauce

sour cream

horseradish

scallions

In a large bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. Set aside.

Using the sauté setting, heat the oil in the pot. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly combined, 1 to 2 minutes. Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute.

Add the beer and broth and bring to a boil, whisking constantly to scrape any browned bits from the bottom of the pot. Let boil until noticeably thickened, about 1 minute. Add the beef and thyme and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 22 minutes.

Let the pressure release naturally for 5 minutes, then release the remaining pressure manually. (If you find that too much liquid is spurting out with the steam, close the knob to seal again, wait a minute, and then turn the knob to release the rest of the pressure.) Open and stir in the potatoes and root vegetables. Set steam valve to sealed position and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually.

Open the lid. If the beef and vegetables are not tender, pressure cook on high for 3 more minutes and manually release the pressure. Add the vinegar, Worcestershire sauce and lemon juice. Taste and season with more salt, pepper and lemon juice if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.)

Discard the thyme sprigs and skim the fat from the top using a ladle or by passing a clean paper towel just over the surface of the stew. (If you would like the stew to be thicker, transfer the beef and vegetables with a slotted spoon to a bowl or plate. Using the sauté setting, let boil until it is the desired consistency. Add the beef and vegetables back into the pot.)

Make the horseradish cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in bowls with a spoonful of the horseradish cream.

A modern and lighter version of traditional Scottish Champit Tatties, using light or fat-free sour cream in place of the usual heavy double cream. Easy, one-pan dish! For variation, top with skirlie - oats fried in butter, or crumbled crisp bacon.

Champit Tatties: Scottish Mashed Potatoes

-6 medium potatoes,

butter

chives

salt & fresh ground pepper, to taste

fresh curly-leaf parsley, snipped for garnish (optional)

skirlie oats (fine or medium oatmeal) (optional)

bacon

In a medium saucepan, melt butter and saute potatoes, turning to coat.

Stir in the chives and just enough water to keep potatoes from sticking to the pan.

Cover and simmer for 20-25 minutes until potatoes are done; check periodically and add a little water as needed to prevent potatoes from scorching.

Mash potatoes in the pot (no need to drain); stir in salt &amp; pepper to taste, and the sour cream.

Serve Champit Tatties hot &amp; garnished with snipped fresh parsley, or top with skirlie - oats fried in butter or crisp crumbled bacon, as desired.

Create a cool and creamy classic with our Watergate Salad! Since mid-century design is seeing a huge resurgence, why not go all out at your next hosting event and pull out a staple mid-century party recipe! Plus, our video on how to make a Watergate Salad will help you perfect the look.

Watergate Salad

(20 oz.) crushed pineapple

pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding

JET-PUFFED Miniature Marshmallows

PLANTERS Pecans

Combine first 4 ingredients in large bowl.

https://players.brightcove.net/pages/v1/index.html?accountId=1744010276001&amp;playerId=rJhqDKJMf&amp;videoId=4749378444001&amp;autoplay=play

Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it’s quite easy to prepare. A brief marinade of pounded garlic and anchovy, Dijon mustard and olive oil heightens the flavor. For a simple accompaniment, roast small crushed potatoes in the same pan. Each eight-bone rack may be sliced into four thick chops, or eight thin chops, if you prefer.

Rosemary Rack of Lamb With Crushed Potatoes

lamb racks, about 1 1/2 pounds each, preferably frenched (see Note)

Salt and pepper

Dijon mustard

anchovy fillets, minced

olive oil

parsley,

Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.

Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.

Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.

Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)

Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.

Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.

For quick and easy bread, make Ina Garten's Irish Soda Bread recipe from Barefoot Contessa on Food Network ï¿½ just mix, knead and bake.

Irish Soda Bread

all-purpose flour, plus extra for currants

baking soda

(1/2 stick) cold unsalted butter, cut into 1/2-inch dice

buttermilk, shaken

orange zest

currants

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

Someone said this isn't soda bread because "true" soda bread is made with four ingredients.  In which case I would suggest on changing the title of this recipe.  Maybe . . . "Better Than Soda Bread!"  You know, that's probably why NOBODY makes "true" soda bread.  Why would they when this one tastes so much better!<div><br /></div><div>The orange zest is fantastic! </div>

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