I am making my corned beef today, and will let it sit over night, we are having corned beef hash and eggs for dinner tomorrow. I am also making minty pudding parfaits….cool whip that is green with mint extract and chocolate pudding…yum…hope my kids will like it 🙂
I am making my corned beef today, and will let it sit over night, we are having corned beef hash and eggs for dinner tomorrow. I am also making minty pudding parfaits….cool whip that is green with mint extract and chocolate pudding…yum…hope my kids will like it 🙂
Corned Beef & Cabbage.
4 lbs. corned beef
7 to 8 lg. potatoes
1 lg. head cabbage, cut into 8 wedges
8 med. carrots
6 med. onions
1 lg. turnip
Put corned beef in a large pot, cover with water and cook 3 hours. Now, wash, peel and slice all of the vegetables. When the corned beef is tender, add the vegetables and simmer until the vegetables are cooked. Drain the water off, place on a large platter then add butter and seasoning as desired. References :
Ingredients:
• 1 lb Bacon bits (pref. smoked)
• 1 lb Good meaty sausages
• 3 Large onions
• 3 Potatoes (or even four)
• Handful fresh parsley
• Ground fresh pepper
• 2 cups water
Directions:
Peel and chop the onions roughly. Peel the potatoes and cut them into two or three large pieces. Chop the fresh parsley. Place a layer of onions in the bottom of a heavy pot with a good close-fitting lid. Layer all the other ingredients, giving each layer a grind or so of fresh-ground pepper. Add no more than 2 cups of water to the pot. Bring the water to the boil, then reduce the heat at once, cover tightly, and barely simmer for 2 to 5 hours.
The perfect way to cook it is in a heavy casserole pot in a very low oven at 250F.
Chocolate Pots with Irish Cream Liquer and Irish Oatmeal Cookies
Ingredients:
• 5 ounces semi-sweet chocolate
• 1 cup heavy cream
• 1 egg
• 1 tablespoon Irish Cream Liqueur
Directions:
Break up the chocolate and place it in a food processor. Over medium heat, heat cream to almost boiling. Combine cream with chocolate and blend until chocolate has melted and the mixture is smooth. Add the egg and Irish Cream liqueur and blend again until smooth. Pour into six ramekins and chill for at least 24 hours. Serve with Irish Lace or Irish Oatmeal Cookies. Serves 6. References :
I am making my corned beef today, and will let it sit over night, we are having corned beef hash and eggs for dinner tomorrow. I am also making minty pudding parfaits….cool whip that is green with mint extract and chocolate pudding…yum…hope my kids will like it 🙂
ohhh don’t forget the soda bread
References :
–Cornbeef with rice
—Green Brownies with green icing brownies stay brown ,,,and green Milkshakes
References :
Something orange, white and green?
References :
Corned Beef & Cabbage.
4 lbs. corned beef
7 to 8 lg. potatoes
1 lg. head cabbage, cut into 8 wedges
8 med. carrots
6 med. onions
1 lg. turnip
Put corned beef in a large pot, cover with water and cook 3 hours. Now, wash, peel and slice all of the vegetables. When the corned beef is tender, add the vegetables and simmer until the vegetables are cooked. Drain the water off, place on a large platter then add butter and seasoning as desired.
References :
Dublin Coddle
Ingredients:
• 1 lb Bacon bits (pref. smoked)
• 1 lb Good meaty sausages
• 3 Large onions
• 3 Potatoes (or even four)
• Handful fresh parsley
• Ground fresh pepper
• 2 cups water
Directions:
Peel and chop the onions roughly. Peel the potatoes and cut them into two or three large pieces. Chop the fresh parsley. Place a layer of onions in the bottom of a heavy pot with a good close-fitting lid. Layer all the other ingredients, giving each layer a grind or so of fresh-ground pepper. Add no more than 2 cups of water to the pot. Bring the water to the boil, then reduce the heat at once, cover tightly, and barely simmer for 2 to 5 hours.
The perfect way to cook it is in a heavy casserole pot in a very low oven at 250F.
Chocolate Pots with Irish Cream Liquer and Irish Oatmeal Cookies
Ingredients:
• 5 ounces semi-sweet chocolate
• 1 cup heavy cream
• 1 egg
• 1 tablespoon Irish Cream Liqueur
Directions:
Break up the chocolate and place it in a food processor. Over medium heat, heat cream to almost boiling. Combine cream with chocolate and blend until chocolate has melted and the mixture is smooth. Add the egg and Irish Cream liqueur and blend again until smooth. Pour into six ramekins and chill for at least 24 hours. Serve with Irish Lace or Irish Oatmeal Cookies. Serves 6.
References :