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| Topic: THE Recipe Thread | |
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IRISH ROASTED PORK WITH POTATO STUFFING Ingredients: 2 pounds pork tenderloin or 6 to 8 boneless lean pork chops 2 tbsp of un-salted butter 1/4 cup of hard cider (apple wine) or water Sea Salt and pepper Stuffing 4 1/2 cups potatoes, coarsely mashed 1/4 cup of unsalted melted butter 2 grated white onions 2 large cooking apples; chopped 1 handful chopped fresh sage and thyme Sea Salt and pepper Directions: Make stuffing: To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well. Place in a mound in the 3 qt. casserole dish. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish, if using the pork chops. If using the pork tenderloin place the dressing along one side of the casserole dish and then place the tenderloin along the dressing. Cover loosely with foil and bake 1 hour at 350 degrees (F). |
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Mr Jeff, Reading through your recipes, I find that you must enjoy cooking and you seem also to inspire others. I for one, appreciate what you are doing. I am not much of a cook, but I won't starve. Your efforts are appreciated. I just wanted to put that out there just as a moment of thanks. Agreed! |
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Mr Jeff, Reading through your recipes, I find that you must enjoy cooking and you seem also to inspire others. I for one, appreciate what you are doing. I am not much of a cook, but I won't starve. Your efforts are appreciated. I just wanted to put that out there just as a moment of thanks. Agreed! Thank you Row. 
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These are so very good indeed. Grand with hot chocolate or coffee.
IRISH LACE COOKIES Ingredients: 1/2 cup (1 stick) unsalted butter 1/2 cup light brown sugar, packed 2 tbsp of heavy cream 1 tbsp of light corn syrup 1 tsp of vanilla 1/4 cup of all-purpose flour 3/4 cup of McCann’s Quick Cooking Irish Oatmeal 1/4 tsp of sea salt Directions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In the large bowl of an electric mixer, cream the butter, sugar, cream, corn syrup, and vanilla until light and fluffy. Stir in the flour, oatmeal, and salt. Beat together until a soft dough forms. Turn the dough out onto waxed paper, shape into a ball, and chill for 30 minutes. Shape the dough into approximately 12 one tablespoon balls. Place 3 balls on the baking sheet and flatten with your palm. Bake until golden brown and “lacy,” about 10 minutes. Cool for at least 2 minutes before removing with a spatula (cookies are delicate and must harden slightly before being removed). Repeat 3 cookies at a time. Makes 12 cookies. |
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This is one of my very favorite ways to prepare chicken. IRISH WHISKEY STUFF CHICKEN Ingredients: 6 boneless chicken breasts, 5 to 6 ounces each 1/2 cup finely chopped white mushrooms 1/2 cup fresh white bread crumbs 1/2 tsp of dried tarragon 1 tbsp of minced fresh flat-leaf parsley 5 tbsp of golden raisins 5 tbsp of chopped walnuts 1 small Granny Smith apple, cored and finely chopped Salt and freshly ground pepper 1/2 cup of Irish Whiskey mixed with 1/2 cup of honey 6 tbsp of unsalted Kerrygold Irish butter, melted Sea Salt and freshly ground pepper to taste 1 cup homemade chicken stock or canned low-sodium chicken broth Fresh parsley sprigs for garnish Preheat the oven to 350ºF. Lightly grease a 2-quart casserole dish. Place the chicken breasts between 2 sheets of wax paper and, with a mallet or rolling pin, pound or roll them to 1/2-inch thickness. In a medium bowl, combine the mushrooms, bread crumbs, tarragon, parsley, raisins, walnuts, apples, and salt and pepper to taste. Stir in 1/2 cup of the whiskey honey mix and 3 tablespoons of the melted butter. If necessary, add a little more butter to moisten. Lay the chicken breasts on a work surface and brush the tops with some of the remaining melted butter. Season with the; sea salt and the black pepper to taste. Place 1 tablespoon of stuffing in the center of each breast. Fold in the sides, envelope style, and roll up. Place seam side down in the prepared dish. Brush again with the remaining melted butter and bake for 15 minutes. Mix the remaining 1/2 cup of the Irish whiskey honey mix with the chicken stock and pour over the chicken. Cook, basting 2 or 3 times, for 25 to 30 minutes, or until the chicken is no longer pink inside. Remove from the oven and serve immediately with the sauce spooned over the top. Serve with apple-potato cakes, if desired, and garnish with parsley sprigs. |
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This is one of my very favorite ways to prepare chicken. IRISH WHISKEY STUFF CHICKEN Ingredients: 6 boneless chicken breasts, 5 to 6 ounces each 1/2 cup finely chopped white mushrooms 1/2 cup fresh white bread crumbs 1/2 tsp of dried tarragon 1 tbsp of minced fresh flat-leaf parsley 5 tbsp of golden raisins 5 tbsp of chopped walnuts 1 small Granny Smith apple, cored and finely chopped Salt and freshly ground pepper 1/2 cup of Irish Whiskey mixed with 1/2 cup of honey 6 tbsp of unsalted Kerrygold Irish butter, melted Sea Salt and freshly ground pepper to taste 1 cup homemade chicken stock or canned low-sodium chicken broth Fresh parsley sprigs for garnish Preheat the oven to 350ºF. Lightly grease a 2-quart casserole dish. Place the chicken breasts between 2 sheets of wax paper and, with a mallet or rolling pin, pound or roll them to 1/2-inch thickness. In a medium bowl, combine the mushrooms, bread crumbs, tarragon, parsley, raisins, walnuts, apples, and salt and pepper to taste. Stir in 1/2 cup of the whiskey honey mix and 3 tablespoons of the melted butter. If necessary, add a little more butter to moisten. Lay the chicken breasts on a work surface and brush the tops with some of the remaining melted butter. Season with the; sea salt and the black pepper to taste. Place 1 tablespoon of stuffing in the center of each breast. Fold in the sides, envelope style, and roll up. Place seam side down in the prepared dish. Brush again with the remaining melted butter and bake for 15 minutes. Mix the remaining 1/2 cup of the Irish whiskey honey mix with the chicken stock and pour over the chicken. Cook, basting 2 or 3 times, for 25 to 30 minutes, or until the chicken is no longer pink inside. Remove from the oven and serve immediately with the sauce spooned over the top. Serve with apple-potato cakes, if desired, and garnish with parsley sprigs. |
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Serve this with ham, Irish bacon, or corned beef. Green Mayonnaise Sauce Ingredients: 1/2 cup cooked spinach, drained and finely chopped 1 tbsp of Dijon mustard 1 tbsp of lemon juice 1 tbsp of chopped fresh parsley 1 tbsp of chopped fresh chives 1/2 tsp of dried tarragon 1 tsp of basil 2 cups of real mayonnaise with one tbsp of creamed horseradish Directions: Place all ingredients, except mayonnaise with the horseradish, in a blender jar and process until smooth. Stir into mayonnaise with the horseradish and whisk until smooth. |
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I have made this only to eat it all.
STRAWBERRY AND BAILEY’S Ingredients: 1 pint strawberries, washed and hulled, with 6 reserved 2 cups heavy cream 1/3 cup of Bailey’s Irish Cream confectioners' sugar, for dusting Chill 6 stem glasses while preparing the fruit. In a food processor (or blender), purée the strawberries until smooth. In a small bowl, with an electric mixer on high speed, whip the cream until stiff. Add half the strawberry purée and the Baileys to the cream and blend until smooth. Remove glasses from refrigerator and divide the strawberry/cream mix into the bottom quarter of each. Spoon over the fruit purée, and continue to alternate layers of cream with fruit. Slice the reserved strawberries over the top of each glass and sprinkle with confectioners' sugar. |
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I was asked if I had some Vegan recipes I do but not many. I like my meat and potatoes indeed. This is a good recipe I have made before for a friend that was a vegan.
VEGAN MAC and CHEESE Ingredients (use vegan versions): 1 1/2 pounds pasta, preferably macaroni "Cheese" Sauce: 1 1/2 cups unsweetened nondairy milk 1 1/2 cups nutritional yeast 1 cup canola or vegetable oil 1 cup of vegetable broth 1/3 cup tamari or soy sauce 1/4 (12 ounce) block firm (not silken) tofu 1 tbsp of garlic powder and 1 tbsp of onion powder 1 tablespoon paprika 1 tablespoon vegesal or in lack of fancy product, just use sea salt 1 dollop mustard dark or brown Directions: Preheat oven to 350 degrees Fahrenheit. Boil water in a big pot and cook pasta according to package directions. Add all of the "cheese" sauce ingredients in a blender and process until smooth. Once pasta is cooked, drain and put it in the baking pan (about the size of a brownie pan). Pour the "cheese" sauce over the pasta. Bake until the top of the pasta looks slightly browned and crispy, about 15 minutes. |
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VEGAN GREEN BEAN CASSEROLE 1-1/2 cups nondairy milk 1 (2.5-ounce) cube veggie bouillon 1 to 2 tbsp of vegetable oil 1/2 medium onion, diced 3/4 cup chopped mushrooms (button, crimini, portabella, whatever) 1 carrot, diced 1/2 tsp of basil 1/2 tsp of garlic 1/2 tsp of marjoram 1/2 tsp of oregano 1/2 tsp of pepper 1/2 tsp of sage 1/2 tsp of sea salt 1/2 tsp of thyme 2 or 3 tablespoons cornstarch or potato starch 2 or 3 tablespoons cold water 1 15 oz can French cut green beans 1-1/2 (24-ounce) canisters vegan French fried onions In a saucepan, heat the nondairy milk and veggie bouillon; stir until bouillon cube disintegrates. Just heat the milk, do not boil or scald it. In a skillet, heat the oil. Add the onions, mushrooms, and carrots; sauté until the onions are translucent. Add the herbs and spices (basil, garlic, marjoram, oregano, pepper, sage, salt, and thyme - and whatever other hearty herbs make you happy). Make a thickener by combining cornstarch and cold water; mix well. Pour into the nondairy milk-bouillon mixture. Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies, and about half of the French fried onions; stir well. Pour that mixture into a casserole dish or pan and top with remaining French fried onions. Bake at 350 degrees Fahrenheit for 10 to 15 minutes, or until the French fried onions begin to brown. Remove. Eat. Enjoy. |
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Stuffed Vegan Cheesy Tamales 12 corn husks (tin foil can be used) 1 1/2 cup cooked vegan crumbles (I use Boca) 1 cup water 1 (1 1/4 ounce) taco seasoning packet 3/4 cup onions, chopped 2 tsp of minced garlic 1/2 (15 ounce) can black beans 1/4 cup of veggie broth 1/4 cup of tomato sauce 3/4 cup of tomatoes, chopped 3 tbsp of chopped jalapenos or verde sauce 1/2 cup corn (frozen can be used) 1 1/2 cups shredded vegan cheese (I use Nutritional Foods shredded cheese) 1 (4 pound) bag corn mesa (replace lard with veggie shortening or olive oil) Rehydrate corn husks in water (weighted down, if necessary) for 20-30 minutes, until workable. In a large sided pan, mix precooked meat crumbles with water and taco seasoning. Set aside. Sauté; the onions and the garlic until soft. Add to the spiced crumbles. Add the beans, veggie broth, tomato sauce, tomato, and chopped jalapeno or verde hot sauce. Add corn until cooked (if frozen). Add cheese and stir in until melted and gooey. Cook filling down until it's not so runny. Let in cool! Mesa will melt if filling is to warm. Refrigerate if necessary. Follow the directions of the mesa box; replace the lard with veggie shortening or olive oil. Use hand mixer to beat until light and fluffy (you can take a small ball of it and try to float it in 1 cup warm water. Add more shortening until it floats. It should be the consistency of peanut butter when slathered. Pat the rehydrated corn husks down, so the mesa sticks. Spread a thin layer of mesa on husk leaving all sides open to roll. (Very important that it is thin) Put a little plop of filling in the middle, roll the husk around it so the mesa meets and covers the filling. Tie the ends together. Steam in a large pot for 50-90 minutes (depends on how stuffed it is). When mesa is firm and the husk pulls away cleanly, they are done. |
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Mock Meatloaf 1 pound of vegetarian ground beef (try Boca Burger's Original Meatless Ground Burger or Garden burger's Meatless Crumbles) 3 tbsp of ketchup 2/3 tbsp of prepared mustard 1 tbsp of creamed horseradish 1 small red onion, finely chopped 1 tsp of sea salt 1/2 cup of soft bread crumbs 1/4 cup of soymilk 1/2 tablespoon soy sauce Preheat oven to 350°F degrees. Break up the vegan burgers. Combine all ingredients in a large bowl. Press lightly into a bread loaf pan. Loosely cover with foil. Bake for about 1 hour and 20 minutes. |
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COLORADO RED CHILI 2 lbs. coarsely-ground lean beef or venison 1 large red bell peppers, chopped 1 yellow bell pepper chopped 2 fresh jalapeño chilies minced 2 medium red onions, chopped 2 ribs celery, diced 6 cloves garlic, minced or pressed 1/3 cup chili powder 1 tsp. sea salt 1 tbsp of paprika 1 tbsp. of cumin 1 (14-1/2 oz.) can diced tomatoes 1/4 tsp. dried ground hot peppers of your choice: (cayenne, jalapeño, habanero, etc.) 2 bay leave 1 (15 oz.) can tomato sauce 6 cups of beef broth 2 (15-1/2 oz.) cans kidney or pinto beans Sauté ground meat, with the bell peppers, jalapeños, onions, celery, and garlic. Into large Dutch oven, with small amount of oil. Drain. Stir in all other ingredients except beans. Cover and simmer one hour, stirring occasionally. Add beans and simmer another 15 minutes. For hotter chili, add more peppers. |
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Mr Jeff, Reading through your recipes, I find that you must enjoy cooking and you seem also to inspire others. I for one, appreciate what you are doing. I am not much of a cook, but I won't starve. Your efforts are appreciated. I just wanted to put that out there just as a moment of thanks. Agreed! I've done some of his recipes and I can assure everyone that they're all goooood! 
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Thank you Red_Lace. I do indeed hope you enjoy them.
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Was asked to post a recipe for a sweet potato casserole for St. Patrick's day, and one you can prepare for Easter.
MASHED SWEET POTATOES WITH PECANS 3 lb. of sweet potatoes, peeled, cooked & mashed or canned & drained 3 ripe bananas mashed and combine with sweet potatoes 2 eggs beaten 3/4 cup of dark brown sugar 1/2 cup of un-salted butter, melted 1 cup of chopped pecans 1 tsp. cinnamon 1 tsp of powder ginger 1 tsp of cloves Dash of sea salt 3 tbsp. orange juice Topping: 1/2 cup of light brown sugar 1/4 cup of un-salted butter, melted 2 tbsp of oatmeal flakes Pecans Mix all ingredients, except topping and put in casserole dish. For topping, combine the brown sugar, oatmeal flakes and melted butter and pour on top of sweet potatoes in casserole. Add as many pecans as you want to the top. Bake at 375 degrees for 20 to 25 minutes. |
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Okay Tazz, I have a recipie request...corned beef brisket. Love stuffed cabbage with corned beef too. I never can cook the brisket right so I resort to the canned stuff.
You cook like this just for yourself? You're a chef?  Food seems to spoil too quick for me to keep much on hand but now my daughter and her two babies have moved in with me this week and I can get back to cooking real meals again.
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Here is a recipe for corned beef brisket.
CORNED BEEF DINNER 4 to 5 lb. corned beef brisket 2 cups of beef broth 2 whole cloves of garlic smashed with the back of a knife 2 whole cloves 10 whole black peppers 2 bay leaves 8 med. carrots, pared 8 med. White or gold potatoes, pared 8 med. yellow onions, peeled sliced 1 med. head cabbage, cut in 8 wedges 2 tbsp. of un-salted butter Chopped parsley Wipe corned beef with damp paper towels. Place in large kettle; cover with beef broth and cold water. Add garlic, cloves, black peppers, and bay leaves. Bring to boiling; reduce heat and simmer 5 minutes. Skim surface, then simmer, covered, for 3 to 4 hours or until meat is fork tender. Then add the carrots, potatoes and onions during last 25 minutes. Add cabbage during last 20 minutes. Cook just until vegetables are tender. To serve: slice corned beef thinly across the grain. Arrange on one side of serving platter. Place cabbage wedges beside meat. Brush potatoes with butter and place in serving dish; sprinkle with parsley. Arrange carrots and onions in another dish. Pass mustard sauce. |
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Here is the one I make for Saint Patrick's day. So you can take your choice on which recipe you can make.
IRISH BOILED DINNER 1 (3 1/2 lb.) fresh beef brisket 2 (12 oz.) bottles Lager beer 2 cups of water (or enough to just cover) 2 bay leaves 10 black peppercorns 1/2 cup of chopped parsley 2 tsp. of sea salt 2 tbsp. butter or olive oil 3 cloves garlic, peeled and sliced 2 cups of chopped and rinsed leeks (white parts only) 1 med. yellow onion, peeled and sliced 1 lb. lg. carrots, cut into lg. pieces 1 lb. sm. red potatoes 1 lb. turnips, peeled and quartered 2 lbs. green cabbage, cut in sixths (secure with toothpicks) Salt and freshly ground black pepper to taste Place an 8 to 10 quart Dutch oven on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt. Heat a frying pan and sauté the garlic, leeks, and yellow onion for a few minutes then add to the Dutch oven. Cover and simmer gently for 3 1/2 hours or until the meat is very tender. (This will normally take about 1 hour per pound of brisket.) In the last 25 minutes of cooking, add the carrots and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage, salt, and pepper. If the vegetables are not done to your liking, cook them longer but do not overcook. Remove the toothpicks from the cabbage before serving. |
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Woohoo thank you, Tazz. I will try these!
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