Irish Recipes!

[UKGuy]

Leprechaun Kisses

 

Put gold foiled Hershey kisses in a baggie and

attach this poem:

 

Just a little bit of Ireland

That I'm sending you today

To bring you luck and happines

On this fine St. Patrick's Day!

Its a wee and tiny present

Full of good luck and wishes

Seems the little folk of Ireland

Have sent you some Leprechaun Kisses.

 

 

 

Cindi's Corned Beef & Cabbage

 

Prep Time: approx. 20 minutes

Cook Time: approx. 3 hours and 25 minutes

Ready In: approx. 3 hours and 45 minutes

 

Ingredients:

4 1/2 pounds corned beef brisket ( with spice packet )

1/2 teaspoon mixed pickling spice

1 teaspoon minced garlic

2 large carrots, cut in half

2 ribs celery, cut in half

1 onion, peeled and left whole

1 pinch salt

1 medium head of cabbage, cut into 8 wedges

*See note below

6-8 medium potatoes, ( 3-4 ounces each ) halved

4-8 large carrots, peeled & cut into 1 1/2-inch in length

2 tablespoons butter

1 teaspoon dried parsley flakes

 

Directions:

Under cold water, rinse the corned beef.

Place the beef brisket in a large kettle or 6-qt Dutch Oven.

Add the spice packet, mixed pickling spice,

minced garlic, carrot and celery halves, onion and salt.

Fill pan with water to cover everything; plus one inch.

Bring to a boil and cook for 20 minutes.

 

Skim off any residue that floats to the top.

Reduce heat to a simmer and cook for 3 hours

(DO NOT BOIL).

Meat should easily pull apart with a fork at this point.

Once the meat is done, discard the cooked carrot and celery halves.

Add the cabbage, potatoes and carrots;

pressing them down into the liquid.

Bring to a boil, reduce heat, cover and simmer for an

additional 25-30 minutes, until potatoes and carrots are tender.

 

Skim off any oil that comes to the surface.

Remove the pot from the heat.

Remove meat from kettle or Dutch Oven;

place onto a serving dish or platter;

let rest for 15 minutes before slicing.

Keep corned beef warm by covering with a large roasting lid.

Also remove vegetables, and add to a large casserole

baking dish, ( covered ) to keep vegetables warm.

 

In a small saucepan, melt butter along with the dried parsley flakes.

Slice meat on the diagonal against the grain.

Arrange beef on a warm serving platter;

surrounded with the cooked vegetables.

Pour the melted butter ( with parsley flakes )

over the cooked vegetables, and serve.

Makes 8 servings.

 

Note: Once it's time to add the cabbage, potatoes & carrots.

You may add more vegetables than the recipe requires.

 

 

 

Hearty Reuben Salad

 

4 cups torn iceberg lettuce

1 ( 16 ounce ) can sauerkraut, rinsed and drained

2 cups cubed Swiss cheese ( I like to use Baby Swiss )

2 ( 2-1/2 ounce ) pkgs. thinly sliced corned beef, chopped

1 tablespoon chopped fresh parsley, or dried parsley

Bottled Thousand Island Salad Dressing

Rye Bread Croutons

4 hard-cooked eggs, peeled and quartered

 

In a large bowl, toss lettuce, sauerkraut, cheese,

corned beef and parsley.

Drizzle with thousand island dressing.

Garnish with croutons and eggs.

Serve immediately.

Serves 4.

 

Rye Bread Croutons:

Cube several slices of dark or light rye bread.

Spray a teflon coated cookie sheet with a non-stick vegetable cooking spray.

Place bread cubes on cookie sheet.

Bake 10 minutes at 350 degrees.

Turn over, drizzle on melted butter and bake 5 minutes more.

Remove croutons from cookie sheet; cool completely.

 

 

 

Chicken Breasts Wrapped in Irish Bacon with Mushroom Sauce

 

Preparation Time: 3 Mins

Cooking Time: 15 - 20 Mins

Serves: 2

 

2 skinless chicken breast fillets

2 - 4 Rashers ( Slices of Bacon )

1 packet of Knorr Mushroom Sauce

 

Wrap one or two rashers round each chicken breast;

folding the ends neatly in underneath.

Fry in a little Mazola oil; placing the underside

on the pan first to "set" the rasher in position.

Fry gently until cooked through.

Meanwhile, make up the Knorr Mushroom Sauce

as directed on the packet, and serve with the chicken.

 

 

 

Irish Potato Cakes

 

Use left over mashed potatoes

(only use butter to bind the mashed potatoes, no milk).

Mix in some chopped onion and thyme.

Use a potato scoop to shape into little 'cakes'

and put them on a baking sheet.

Pop them in a hot oven for about 40 minutes,

to heat through, until golden in colour.

You could flatten them and fry them in a frying pan if you like.

 

Here is a dish called "Champ",

which is basically like the above recipe,

but masked with butter and milk,

and with scallion rather than onion,

and perhaps parsley rather than thyme,

and it is served as a mash with meals.

If you have some left over you can shape it into

little patties, and fry it off in hot butter or oil,

until golden brown.

This provides another version of potato cake.

 

 

 

"Boxty" ( Irish Potato Cakes )

 

3 lb pops, ( potatoes ) peeled and grated

4 ounces flour

little salt and black pepper

8 tablespoons milk

2 tablespoons chopped fresh sage (2 teasp. if using dry)

3 ounces butter

 

Put the grated pops into a sieve or colander,

and rinse well under cold running water,

drain well and then turn into a clean tea towel and dry well.

Use a large bowl, and beat the flour, salt, pepper,

and milk together until smooth

( mixing with a wooden spoon is best ).

Add the sage and the pops and mix;

making sure to coat the pops with the batter.

Divide into 16 equal parts.

 

Heat half the butter in a large nonstick frying pan,

until quite hot.

Spoon four portions of the mixture onto the pan,

and use a fork to flatten into cakes around 3 inches in diameter.

Fry over medium heat for 5 minutes, until golden

and crisp, and then turn and do the other side.

Don't let them burn!

Take these off and put on kitchen paper on a plate,

in a warm oven while you cook the rest.

These are lovely, but a bit troublesome.

 

 

 

Irish Bacon with Pasta

 

4 slices Traditional Shannon Irish Bacon,

- cut crosswise into 1/4 inch strips

8 ounces dried corkscrew pasta

2 cloves garlic, minced

1 small onion, finely chopped

1/2 cup chicken broth

1/8 teaspoon dried hot pepper flakes

4 cups fresh or frozen broccoli florets

2 tablespoons grated Parmesan cheese

salt and black pepper, to taste

 

Prepare the pasta as directed on the manufacturer's

packaging, in a pot of lightly salted water brought to a rolling boil.

 

While the pasta is roiling in the pot,

cook the Irish bacon strips in a non-stick skillet,

over medium heat just until brown.

Stir in garlic and chopped onion; cover and cook

for several minutes, or until onion is soft.

 

Increase the heat to medium-high,

and add the chicken broth to the skillet.

Season with the hot pepper flakes, and add the fresh broccoli.

If using frozen broccoli florets, make sure the

vegetable is completely thawed and drained well.

 

Cover the skillet, and cook the mixture for 7 to 8 minutes,

until broccoli is just crisp-tender and still bright green.

Stir in the grated Parmesan cheese,

and season with salt & pepper, to taste.

 

Toss the bacon and broccoli with the hot cooked pasta.

Serve immediately. Serves 4.

 

 

 

Blarney Stones Cookie Mix In A Jar

 

1 3/4 cups flour

1 teaspoon baking soda

1 teaspoon allspice

1 cup sugar

3/4 cup golden raisins

1 1/2 cups salted peanuts

 

Use a one quart wide-mouth canning jar.

Stir together the flour, baking soda and allspice;

set aside.

Layer the sugar, the raisins, the nuts,

and then the flour mixture; packing each layer well.

Seal, decorate the jar and attach the recipe tag to the jar.

 

 

Blarney Stone Cookies

 

You will need:

 

3/4 cup butter, softened

2 eggs, slightly beaten

1 1/2 tsps vanilla

large mixing bowl

 

Yield: 3 1/2 dozen cookies

 

Pour the contents of the jar into a large mixing bowl,

and mix the contents thoroughly. Hands works best.

Mix in the butter, eggs and vanilla, until thoroughly blended.

Make teaspoon size balls, and drop on to a greased cookie sheet.

Bake in oven at 375 degrees F. for 8-12 minutes,

until the edges are lightly browned. Cool.

 

 

 

Glazed Irish Tea Cake

 

Cake :

 

3/4 cup butter, room temperature

1 cup sugar

2 tsp pure vanilla extract

2 large eggs

3 ounces ceam cheese, room temperature

1 3/4 cups cake flour

1 1/4 tsp. baking powder

1/4 tsp. salt

1 cup dried currants ( or dates )

2/3 cup buttermilk

 

 

Glaze:

 

1/2 cup confectioners' sugar, sifted

2 tsp. fresh lemon juice

 

 

Preheat oven to 325 degrees, with rack in center of oven.

Generously grease a 9-inch ( 7-cup capacity ) loaf pan.

Dust with flour; tap pan over sink to discard excess flour.

Cut piece of parchment paper or waxed paper,

to fit bottom of pan; set aside.

 

For Cake - Use mixer to cream butter, sugar and vanilla,

until fluffy.

Add eggs, 1 at a time; beating each until fluffy.

Add cream cheese; mix until well combined.

 

Sift flour, baking powder, and salt together.

Put currants ( or dates ) in small bowl.

Add 1/4 cup of flour mixture to currants,

and stir until well coated.

 

Add remaining flour to batter, alternating with

buttermilk; mix until smooth.

Use a wooden spoon to stir in currants and all

of the flour; stir until well combined.

Transfer batter to prepared pan. Smooth surface with spatula.

 

Bake until well-browned, and toothpick inserted into

center comes out clean; about 1 hour and 25 minutes

( time will vary with individual ovens ).

Cake will crack on top. Let cake rest in pan for 10 minutes.

 

Use flexible metal spatula to separate cake from sides of pan.

Carefully remove cake from pan to cooling rack.

Spread glaze on warm cake. Let cake cool completely.

Cake can be stored 3 days at room temperature in foil.

Cake can also be frozen up to 3 months; wrapped airtight.

 

For Glaze - Combine sugar and lemon juice in small bowl;

stir until smooth.

 

 

 

Irish Leek and Potato Soup

 

1/4 cup butter

1 cup diced onion ( 1/4-inch diced )

1 1/2 cups diced leeks, ( 1/4-inch dice ) well rinsed

2 tablespoons flour

4 1/2 cups chicken stock

Bouquet Garni ( *See note )

4 cups diced Idaho Russet Potatoes

1/4 cup heavy cream ( optional )

salt and white pepper, to taste

optional garnishes: chopped chives, sauteed cabbage & bacon

 

Melt butter in saucepan over medium-high heat.

Lower heat; add onion and cook gently for 2 minutes.

Add leeks and cook for an additional 6 or 7 minutes,

or until onions are soft but not browned.

 

Add flour and stir for 2 minutes,

to thicken ( making a roux ) without browning.

Add chicken stock, and bring to a boil; add bouquet garni.

Add potatoes, and simmer over medium heat for about

45 minutes, or until potatoes are cooked thoroughly.

 

Remove from heat.

Remove bouquet garni and discard.

Season to taste with salt and pepper.

Add cream if desired, and stir in.

Serve hot.

(Reheat over gentle heat after adding cream, if necessary).

Garnish with chives, cabbage or bacon, as desired.

Makes 4 servings.

 

*Note: To make the bouquet garni, tie 1 bay leaf,

2 tablespoons chopped parsley, 1 sprig fresh thyme,

( or 1/4 tsp. dried thyme ) and 1/4 tsp. black peppercorns

in a small piece of cheesecloth, or wrap in foil pricked

with small holes.

 

 

 

Blarney Bars

 

1/2 cup butter or margarine, softened

3/4 cup brown sugar, firmly packed

2 large eggs

1 tablespoon milk

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup quick-cooking oats

3/4 cup toffee pieces

1/3 cup pecans, chopped

 

Blarney Bar Icing:

About 4 drops green food coloring

3/4 can ( or 3/4 cup ) vanilla frosting

 

Preheat oven to 350 degrees.

Lightly grease a 9-inch square baking pan.

 

In a mixing bowl, cream together the butter and brown sugar.

Blend in the eggs, one at a time.

Add the milk and vanilla extract,

and then blend the wet ingredients again.

Sift in the flour, baking powder, and salt.

Add the quick-cooking oats, and fold in the toffee bits.

Add the pecans, and blend the mixture well with a wooden spoon.

Spread the mixture in the prepared baking pan.

Press the mixture firmly into the pan;

making sure to form an even surface for your bars.

Bake for about 25 minutes, or until a toothpick

may be cleanly removed from the center of the bars.

Cool in the baking pan on a wire rack.

 

While the bars are cooling, prepare the frosting by

blending together, the green food coloring and

prepared vanilla frosting.

Spread an even layer of the frosting over the bars,

then cut in a diamond shape to serve.

Makes about 3 dozen bars.

 

 

 

Irish Cream Bundt Cake

 

1 cup chopped pecans

1 ( 18.5 ounce ) package yellow cake mix

1 ( 3.4 ounce ) package instant vanilla pudding mix

4 eggs

1/4 cup water

1/2 cup vegetable oil

3/4 cup Irish cream liqueur

1/2 cup butter

1/4 cup water

1 cup white sugar

1/4 cup Irish Cream Liqueur

 

Preheat oven to 325 degrees F ( 165 degrees C ).

Grease and flour a 10-inch Bundt pan.

Sprinkle chopped nuts evenly over bottom of pan.

In a large bowl, combine cake mix and pudding mix.

Mix in eggs, 1/4 cup water, 1/2 cup oil, and 3/4 cup

Irish Cream Liqueur.

Beat for 5 minutes at high speed.

 

Pour batter over nuts in pan.

Bake in the preheated oven for 60 minutes,

or until a toothpick inserted into the cake comes out clean.

Cool for 10 minutes in the pan, then invert onto the serving dish.

Prick top and sides of cake.

Spoon glaze over top, and brush onto sides of cake.

Allow to absorb glaze repeat until all glaze is used up.

 

To make the glaze: In a saucepan, combine butter,

1/4 cup water, and 1 cup sugar.

Bring to a boil and continue boiling for 5 minutes;

stirring constantly.

Remove from heat and stir in 1/4 cup Irish cream.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[HapyGirl]

Oooh Thank you! I was just thinking I needed to look up how to make Leek and Potato soup since I have leeks in the fridge that I need to use! This recepie looks just like the one my mom makes

[Synn]

Thanks Domestic! Glad you popped in these look AWESOME!

[Linda]

i want to say thanks for posting these to as we are having company on st pattie's day and want to fix somethng a little speical

[Guest Guest]

Just a little word of caution...

 

Cabbage is one of those wonderful vegetables that gets less wonderful the longer it's cooked. It can cause extreme digestive upset; bloating, gas, abdominal cramping, pain...