Saturday, March 3, 2012

March Recipes

March Recipes



Irish Soda Bread

Ingredients:

  • 3 ½ cups flour
  • ½ cup sugar
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 pint sour cream
  • 2 eggs
  • 2 tablespoons caraway seeds (optional)
  • ¾ cup raisins

Directions:

 * Combine dry ingredients together in a large bowl.

*  In a small bowl beat eggs and stir in sour cream.
Irish Rosie's Irish Soda Bread. Photo by Chef*Lee
* Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.

* Batter will be very thick.
 * Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands.

* Place batter in a greased 9 inch springform pan.

* Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands.

* With a knife make a shallow crisscross on the top.

* Bake for 50 minutes in a preheated 350ºF oven.
* Yeilds 1  9-inch loaf    Serves  16


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Shepherd's Pie

 Yield 4 servings

Ingredients:














  •  1 stalk celery, chopped
  • 3 carrots, peeled and chopped
  • 1 parsnip, peeled and diced
  •  1 small rutabaga, chopped
  • 1/4 cup frozen green peas
  • 1 pound ground lamb
  •  1 onion, chopped
  • 1 clove garlic, chopped
  • 1 (8 ounce) can tomato sauce
  •  1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  •  1/4 teaspoon dried sage
  • 1/2 cup milk, or as needed
  • 3 cups prepared mashed potatoes
  •  2 tablespoons grated Parmesan cheese

Directions:
 Preheat the oven to 350 degrees F (175 degrees C).


 Place the celery, carrots, parsnip, rutabaga, and peas into a large saucepan and fill with 1 inch of water. Bring to a boil, cover, and steam for 15 minutes, or until vegetables are tender.



Meanwhile, crumble the ground lamb or beef into a large skillet set over medium heat. Add onion and garlic; cook and stir until lamb is no longer pink. Drain off any grease. Stir in the steamed vegetables and tomato sauce. Season with salt, pepper, thyme and sage. Transfer everything to a greased 7x11 inch baking dish.               

 Mix enough milk into the mashed potatoes to make them spreadable. Spread them over the top of the casserole and garnish with a sprinkling of Parmesan cheese.

 Bake for 25 minutes in the preheated oven, until the top is browned and the casserole is heated through.



 


 


 Corned Beef and Cabbage (Crock Pot)


 Serves 6-8
Corned Beef and Cabbage (Crock Pot). Photo by *Parsley*

Ingredients:


 4 cups hot water
 2 tablespoons cider vinegar
2 tablespoons sugar
 ½ teaspoon fresh ground pepper
 1 large onion ,cut into quarters
3 lbs corned beef brisket (with spices)
 8 small yellow potatoes, scrubbed and cut into quarters
 1 head cabbage , cored and cut into 10 wedges (about 1 1/2 pounds)

 Directions:
* Combine the water vinegar, sugar, pepper and onions, in a 6 qt Crock Pot
and mix well.

* Place corned beef and contents of spice packet in the mixture.

* Scatter the potatoes over the top and along the sides.

* Cover and cook on high heat setting 4 hours.
Crock-Pot SCCPVL610-S 6-Quart Programmable Cook & Carry Oval Slow Cooker, Stainless Steel
* Remove the lid and scatter the cabbage wedges over the top.

* Cover and continue cooking on high 3-4 hours longer, or until beef is tender.

* To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.



 

Irish Tacos
Ireland meets Mexico in a fun, easy alternative to a sandwich -- a corned beef and coleslaw taco, served with a gently spicy yogurt-cilantro sauce. It's a good way to use up any corned beef leftovers after the big day.
Ingredients:
  • 2 cups plain yogurt
  • 1/2 cup mayonnaise
  •  1 lime, juiced
  • 2 tablespoons chopped fresh cilantro
  • 1 pinch cayenne pepper, or to taste
  • salt to taste
  • 1 1/2 cups shredded corned beef
  •  8 (10 inch) flour tortillas
  • 1 pound prepared coleslaw

 Directions:
Mix together the yogurt, mayonnaise, lime juice, cilantro, cayenne pepper, and salt in a bowl until smooth.               
 Place the corned beef in a saucepan over medium-low heat just until hot. Place a tortilla into a heavy skillet over medium heat until hot and just beginning to show brown spots, about 30 seconds per side.
To assemble, arrange about 2 tablespoons of coleslaw on a tortilla; follow with 3 tablespoons of corned beef. Drizzle with 2 tablespoons of the yogurt sauce; roll up to serve.               



 

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