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Irish Recipes
St. Patricks Day Irish Recipes
Irish Recipes
Corned Beef and Cabbage
Ingredients:
2-1/2 lbs. whole corned beef brisket
2 lbs. potatoes, peeled
4 carrots, peeled
1 cabbage, cut in wedges
1 cup brown sugar
1/4 cup prepared mustard
Preparation:
Simmer corned beef in a large pot of water 2 hours. Add whole potatoes to boiling water and boil 15 minutes. Add whole carrots to potatoes and boil 10 minutes. Add wedges of cabbage and boil another 20 minutes. Drain. Transfer beef to a baking dish.
Preheat oven to 350°F. Combine brown sugar and mustard in a bowl. Spread over top of corned beef and bake 30 minutes. Slice and serve with vegetables.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.
Apple Scones
Ingredients:
2 cups flour
1 tsp. baking powder
3/4 tsp. salt
3 tbsp. butter
1/4 cup sugar
1 cup minced apples
1 egg, beaten
2/3 cup milk
2 tbsp. butter for topping
2 tbsp. sugar for topping
Preparation:
Sift flour, salt and baking powder together. Cut in the butter, add sugar and apples. Stir in the egg and milk to create a soft dough. Knead dough until the ingredients are well-mixed. Spread dough in a 8" x 12" greased pan, and bake 25 minutes at 450 degrees F. Cut into 2" x 2" squares when done. Split each square diagonally. Butter and dust the tops thickly with granulated sugar. Serve warm.
Irish Coffee
Ingredients:
very hot strong black coffee
1 tbsp. whipped cream
2-3 tsp sugar
a measure of Irish Whiskey
Preparation:
Heat whiskey and poor into a heated whiskey glass. Fill with very hot black coffee in which the sugar has been dissolved. Float the whipped cream on top.
Irish Omelet
Ingredients:
6 small eggs (separate the yolks from the egg whites)
4 medium sized cooked mashed potatoes
lemon juice
1 tbsp. chopped chives or scallions
Salt and pepper
1 tbsp. Butter
Preparation:
Add the beaten egg yolks to the mashed potatos. Mix thoroughly and then add the lemon juice, chives, salt and pepper. Heat butter in the omelet pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook until it turns golden.
Potato and Leek Soup
Ingredients:
1/4 cup butter
1 whole leek, chopped
3 medium onions, chopped
1 ½ pounds potatoes, cubed
½ cup oats
2 cloves garlic, crushed
2 cups chicken stock
2 cups milk
salt and pepper
fresh chives, chopped
Preparation:
Melt butter in a large pan. Saute onions and leek until tender. Add potatoes and cook until golden brown. Add oats and garlic. Cook one more minute then reduce the heat to low. Stir in chicken stock and milk and simmer for about 30 minutes (until vegetables are tender and soup thickens). Season to taste with salt and pepper and garnish with chopped chives.
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