Zucchini and tomatoes

Ingredients

6 to 8 medium zucchini, sliced
1 tsp dried basil
14 oz can whole peeled tomatoes (with juice)
salt & pepper
1 large onion, chopped
3 tbsp olive oil

1/2 cup cracker crumbs
butter (about 1 tablespoon)

How to prepare

Cut the tomatoes in small pieces and mix together everything except the crumbs and butter. Place the mixture in an oiled baking dish of a size to take the vegetables mounded up, as they will shrink quite a lot in cooking. Top with the crumbs and dots of butter and bake at 375f. For about 30 minutes or until the vegetables are tender and the crumbs are brown. For 6 servings

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Mustard sauce for corned beef

Ingredients

1-1/2 tbsp butter
1/4 cup prepared mustard
1 egg
1/4 tsp salt
1/3 cup light brown sugar, firmly packed
1/8 tsp pepper
1/4 cup sugar

3/4 cup cider vinegar

How to prepare

Melt butter in small pan; cool. In small bowl beat egg, sugars, mustard, salt, and pepper until well combined. Beat in vinegar. Stir mixture into cool butter. Over medium heat, bring to boil, stirring. Reduce heat. Simmer 3 minutes and then serve hot.

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Boned fillet of pork

Ingredients

4-lb fillet of pork
1/3 cup brandy, rum or bourbon
2 cups pineapple juice
1 can of pineapple slices
1/4 tsp thyme
1 bay leaf
1 tsp salt

1/2 tsp pepper
parsley

How to prepare

Heat a heavy dutch oven and brown the pork in it, turning frequently to render the fat. When the meat is golden brown all around, pour the liquor over it and ignite! When the flame dies down, add the pineapple juice and seasonings. Cover the pan and cook over very low heat, allowing 25 minutes per pound. Remove the pork from the pan and strain the juices through a strainer lined with a damp cloth. ( the excess fat will cling to the cloth.) Return the juices to the pot and correct the seasoning. Add the pineapple slices to the pan gravy to warm them, and keep the sauce hot while you slice the pork and arrange it on a serving platter. Garnish the platter with the pineapple slices and parsley and pour the juice over the meat. 8 to 10 servings.

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Irish stew

Ingredients

3 lbs boneless lamb shoulder cut into 1-1/2″ cubes
1/2 cup chopped parsley
1/2 cup chopped onions
3 cups sliced potato
1 cup diced potatoes
1 cup cubed white turnips
1-1/2 cups sliced carrots
salt & pepper

How to prepare

Put the lamb, chopped onion and diced potato into a stew pot and pour on boiling water to cover them. Cover the pot and simmer for 1 hour. With a fork, mash up the diced potato to thicken the gravy and then add the other vegetables except the parsley. Season to taste with salt and pepper, cover and simmer 30 to 45 minutes, or until everything is tender. Serve sprinkled with the chopped parsley. Serves: 6 to 8

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Mulligatawny Soup

Ingredients

1 chicken; cut up
1 carrot; coarsely chopped
1 onion, sliced
3 celery; coarsely chopped
1 tsp thyme leaves
1 bay leaf
3 tbsp chopped parsley
1/2 tsp ground mace
3 cloves
8 cup chicken stock
2 tbsp butter
1 sm apple; peeled cored,chopped
2 onions; sliced
2 tbsp flour
2 tbsp curry powder
1/2 tsp cayenne pepper
1 cup coconut milk
2 cup white rice; cooked

How to prepare

In a lg kettle, combine the chicken, carrot, onion, celery, thyme leaves, bay leaf, parsley, mace, cloves, and chicken stock. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 hour. Strain the mixture, reserving the chicken and the broth. Place the broth in the freezer. When it has cooled sufficiently, skim the fat off the top. Remove the meat from the bones, remove the skin, and mince the meat. Heat the butter in a soup kettle and saut

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Corned beef and cabbage

Ingredients

3 to 4 lb corned beef brisket
3 carrots, cut in 3″ pieces
1 to 2 cups water
1/2 sm head cabbage, in wedges
2 to 3 medium onions, quartered

How to prepare

Put all ingredients except cabbage wedges in crock-pot in order listed. Cover and cook on low 10 to 12 hours. (high: 5 to 6 hours). Add cabbage, pushing down to moisten, after 6 hours on low (or 3 hours on high).
Cabbage- to prepare more cabbage than crock-pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from crock-pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20 to 30 minutes.

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Irish Soda Bread Recipe – Cooking With Melissa Clark

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Related article: http://nyti.ms/12IQgyo Please visit http://nyti.ms/13RZw2B in order to embed this video Irish Soda Buns: Melissa Clark shows how to make an …

Originally posted here:
Irish Soda Bread Recipe – Cooking With Melissa Clark

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Green pea soup

Ingredients

2 (10 oz) pkg frozen peas
1 tbsp sugar
1/2 cup chopped onion
3 cups chicken broth
2 tbsp butter
1 cup light cream
salt & pepper

How to prepare

Cook together in the broth the peas, onion and sugar. When the vegetables are very soft, take them from the broth and press them through a sieve. * you can use a blender, but the texture will not be as smooth. Place the puree in the top of a double boiler over hot water. Mix in the hot broth, butter and cream, diluting the soup to the thickness wanted. This should not be a heavy soup-thinner and more delicate than puree of split pea, for instance. Season with salt and pepper and keep warm over hot water until ready to serve. Makes about 1 quart of soup.

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Irish bread

Ingredients

3 cups flour
1-1/2 tsp salt
1-1/2 cups milk
1 cup raisins
4-1/2 tsp baking powder
1/2 cup sugar

1 slightly beaten egg
4 tbsp melted shortening

How to prepare

Sift flour, measure, add baking powder, salt, sugar and sift again. Add raisins. Combine egg, milk, slightly cooled melted shortening. Pour into flour mixture and stir just enough to moisten dry ingredients. Do not beat. Turn into greased 9 1/2 by 5 1/2 loaf pan. Bake at 350 degrees for about 1 hour. (optional topping-mix 1 cup of confectionery sugar with a few tsp of water to make consistency of loose paste and pour over cooled bread.)

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