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St Patricks Day

Posted by on Mar. 6, 2012 at 3:10 PM
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happy st. patricks day


Happy St Patricks Day to you fine ladies!!!


I'm looking for those family favorites for this time of year.  Whether they're family hand me down recipes or just something green and in the spirit....post them here! 

by on Mar. 6, 2012 at 3:10 PM
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Replies (1-5):
mom2priceboys
by Group Owner on Mar. 6, 2012 at 10:06 PM

OMGosh I'm so lucky, I do not have to prepare a whole meal that day as our church is going to have an Irish Spring Fling on that day and serve corned beef and cabbage. I only have to bring the carrots and I think I might just bake them in the oven LOL

I just usually do the regular boiled corned beef and boil the cabbage and carrots in the water AFTER the meat is done 

LadyJaneof3
by on Mar. 7, 2012 at 5:19 AM

 You're so lucky!!!  When I was growing up we had corned beef, cabbage, and potatoes.  My stepmom would make green kool aid.  We'd have green bagels etc. 

Now, DH doesn't like corned beef.  Won't eat cabbage cooked...says it stinks when cooking...ugh.  I feel deprived LOL!

Quoting mom2priceboys:

OMGosh I'm so lucky, I do not have to prepare a whole meal that day as our church is going to have an Irish Spring Fling on that day and serve corned beef and cabbage. I only have to bring the carrots and I think I might just bake them in the oven LOL

I just usually do the regular boiled corned beef and boil the cabbage and carrots in the water AFTER the meat is done 

 

LadyJaneof3
by on Mar. 10, 2012 at 4:39 PM

 

Irish Guinness Beef Stew – Crockpot Recipe

Ingredients

  • 2lb Stewing beef (well trimmed and cut into one inch cubes)
  • 1/2 cup Flour (for coating the beef)
  • Salt and pepper (to season dredging flour)
  • 2 - 4 tablespoons Canola Oil (for pre-cooking the beef)
  • 2 teaspoons Minced garlic
  • 2 cups Pearl onions (frozen) (about 12 oz package)
  • 2 to 3 Parsnips (julienned)
  • 16oz Baby carrots (1 packet)
  • 2lb Red potatoes (Quartered)
  • 1 and 1/4 cup Guinness stout (1 bottle (11 oz))
  • 3 cups Beef broth
  • 1 cup Water
  • 2 tablespoons Red wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Soft brown sugar
  • 1/4 cup Bittersweet chocolate chips
  • 1 teaspoon Thyme
  • 3 Bay Leaves
  • 1/8 teaspoon Ground cloves
  • 2 to 3 tablespoons Corn Starch (for thickening stew at end of cooking)
  • 1/4 cup Beef broth (to mix with corn starch to thicken stew)

Directions

Step 1 Peel and julienne the parsnips into 2 inch long pieces to match the length of the baby carrots. Add the pearl onions, baby carrots, parsnips, and potato quarters into the bottom of the crock pot.
Step 2 Season the flour in a flat bowl and dredge the beef chunks.
Step 3 Heat the oil in a large skillet. Add the floured beef cubes and brown them on all sides. You may need to complete this in two steps depending on the size of your skillet.
Step 4 Remove the beef from the pan and add to the crock pot. Add the garlic to the skillet and brown for one minute.
Step 5 Mix 1 cup of the beef broth with the red wine vinegar and dijon mustard in a small pitcher. Pour into the pan, scraping the bottom to loosen any beef or garlic.
Step 6 Add the stock from the skillet, the additional beef stock, water and Guinness to the crock pot.
Step 7 Add the thyme, bay leaves, cloves, brown sugar and chocolate chips to the crock pot. Mix ingredients together.
Step 8 Place the lid on the crock pot and cook the stew on low for about 12 hours. Try not to lift the lid of the crock pot too often during cooking, since this can allow the heat escape and slow down cooking. The stew is done when the vegetables are tender.
Step 9 Put the corn flour in a small pitcher or bowl and blend with 1/4 cup of cold beef broth, making sure the mixture is smooth. Turn the crock pot to high and add the thickening. Season the stew according to taste at this point. Cook for an additional 20 minutes to allow the stew to thicken. Stir occasionally.
Step 10 Remove the bay leaves and discard. Serve in a large soup bowl. Tastes great with Irish Brown Bread.
LadyJaneof3
by on Mar. 10, 2012 at 4:40 PM

 Irish Raisin Soda Bread

Ingredients

  • 5 cups all-purpose flour (plus extra for dusting kneading surface)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 4oz butter (1 stick)
  • 3 tablespoons white sugar
  • 1 cup raisins
  • 1 egg
  • 1 and 1/2 cup buttermilk
  • 1/2 cup plain yogurt

Directions

Step 1 Preheat oven to 400 degrees F. Sift the flour, salt, baking soda and baking powder into a large mixing bowl.
Step 2 Using a pastry cutter or clean fingers rub the butter into the flour until the mixture looks like coarse meal.
Step 3 Add the sugar and raisins and stir to distribute throughout the flour mixture.
Step 4 Stir the beaten egg, yogurt and buttermilk together in another bowl or pitcher.
Step 5 Make a well in the center of the flour mixture, and add the liquid ingredients. Mix together with a wooden spoon to form a dough.
Step 6 Using your hand, lightly dusted with flour, gently knead the dough into a ball.
Step 7 Transfer the dough to a lightly floured surface and knead gently into a round form about 9 inches in diameter. Do not over knead. This creates a tough bread.
Step 8 Transfer to a lightly greased 9 inch baking pan. Score the top of the loaf with a cross shape to create four distinct quarters or farls.
Step 9 Bake in a 400 degree F oven for 20 minutes, then reduce the heat to 350 degrees F and bake for 30 minutes more. The loaf is baked when the bottom sounds hollow when tapped.
Step 10 If the bread starts to brown too much early in the cooking process, cover it with a tent of aluminium foil.
Step 11 Remove the bread from the oven and the baking pan. Wrap the bread in a clean dish towel and allow to cool on a wire wrack.
Step 12 Serve sliced bread with butter.
LadyJaneof3
by on Mar. 10, 2012 at 4:46 PM

 Slow Cooker Corned Beef and Cabbage Dinner

4 large carrots, peeled and cut into matchstick pieces

10 baby red potatoes, quartered

1 onion, peeled and cut into bite-sized pieces

4 cups water

1 (4 pound) corned beef brisket with spice packet

6 ounces beer

1/2 head cabbage, coarsely chopped

  1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
  2. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
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