1 class, chilled
1 bottle Guinness, chilled
1 - Glass.
Fill halfway with Bass or Harp.
Fill remaining space with Guinness.
Consume in mass quantities.
I tried Guinness the other night....tastes like chocolate and BBQ sauce beer.
A traditional Irish meal, baked potato main course, baked potato on the side. Baked potato for desert.
Even More BEER
throw in some Vodka?
It helps, but tradition calls for warm beer.
That's okay... I love the stuff.
If Guinness isn't your thing, you can just drink Bailey's Irish Creme.
I suppose that would be okay.
but beer isnt made from potatoes
You never had beer from fermented potatos?!?!
You dont know what you're missing!
+1. That'll do 'er.
Irish Boiled Dinner:
Fresh Brisket (Or, you can use Corned Beef).
Head of Cabbage (Cut into quarters).
Several Potatoes (7 or 8 just slightly smaller than a tennis ball, cut in half or quartered depending on size)
Carrots (3 or 4 whole),
Celery (several stalks)
Turnips (2 or 3).
Onion (cut into quarters), Garlic.
Brown the Onions and Garlic. Take out of the pan--brown the brisket on both sides. Put the Onion and garlic back in. Layer the vegitables all around. Put enough water to cover 1/2 way. Pour in one or two beers to cover the rest of the stuff. Add a bit of salt and pepper to taste later. Simmer slowly for several hours until meat is very tender.
Just potatoes and beer...and potatoes....and beer...and potatoes....and beer.
2. Tullamore Dew
Repeat as necessary.
pog moi thoin
Where is the Guinness????
Pour beer in a pitcher, add green food coloring to suit, and drink from a chilled glass.
Then go on a float trip on the Big Piney.
Irish Car Bomb:
Take a pint glass. Fill it half way with Guiness.
Take a shot glass. Fill it with half with Irish whiskey and half with Bailey's.
Drop into the pint, suck it down.
Green food coloring and beer.
Glass half full of Guiness. Large shot, half Jameson half Carolans or Bailey's Irish cream. Drop the shot into the guiness (it will froth up) and drink it down. SMOOOTH. Be careful with these gents.
500 g Flour
1/2 teaspoon breadsoda
275 ml buttermilk
Pinch of salt
Flour a baking tin
Sieve flour, salt and breadsoda into bowl
Add 200 ml of buttermilk
Mix to a loose dough
Add remaining buttermilk if necessary
Knead on board until smooth
Shape dough into a circular shape, mark a cross on the top
Place on floured tin
Bake for 40 to 45 mins at 200° C.
Shepherd's Cheddar Pie
1 can (10 oz) Campbell's Condensed Cheddar Cheese Soup
3 cups hot mashed potatoes
1 lb ground beef
1 green bell pepper, chopped
1 small or medium onion, chopped
2 cups frozen green peas
1 tbsp Worcestershire sauce
1/4 tsp ground black pepper
1/4 tsp dried oregano leaves
1/2 cup Cheddar cheese, shredded
Make topping by combining half the soup with hot mashed potatoes; set aside.
In large non-stick frypan, brown ground beef, bell pepper, and onion at medium-high heat until cooked through. Drain excess fat.
Meanwhile, cook peas according to package directions; add to frypan and stir into beef with remaining soup, Worcestershire sauce, pepper and oregano.
Spoon meat mixture into 8" x 8" x 2" square baking pan. Spread reserved potato mixture evenly over surface. Bake at 400 F for 15 minutes. Remove pie from oven and top with shredded Cheddar cheese. Bake for 5 minutes more.
4 to 6 servings
Beef With Guinness
Beef With Stout The Only way to Cook Beef-sometimes add oysters!
Ingredients: 1/4 lb. Butter,1 pound beef chuck cut into 1x2 inch pieces.1 large sweet onion-sliced thin, a bouquet garni:thyme,sage,parsley,bay leaf,1/4 teaspoon salt.1/4 teaspoon black pepper,1 cup beef stock, 1 pint guinness stout,4 medium potatoes(1 lb peeled)2 tablespoons parsley,large manly sweet carrots.
Instructions:heat butter in skillet brown the beef in batches-set beef asside.2.cook onion in hot fat for 3 minutes-just soffened,return meat to pan add bouquet garni,salt,pepper,stock and stout and bring the mixture to a boil.Cook stew uncovered in preheated 350 degree oven for about one hour add potatoes and bake e for 45 minutes till all is tender.add salt and pepper to taste. Thicken sauce with butter and flour.Garnish with parsley.
A great flavor and easy to make-great for a festive meal.
One ham-cured and cooked- not a salted country ham.
1/4 cup juniper berries (if dried soak until soft)
1 1/2 cups French style mustard (country style coarse if possible)
1 cup Gin
1 cup brown sugar
Score the ham to a depth of 1/2 inch on all sides.
Rub juniper berries into the cuts all over
mix the gin,brown sugar and mustard.
cover the ham with the mixture. Bake in a hot oven covered
with foil until heated through. Remove foil and bake until
skin is crisp. From time to time baste with liquid from bottom of pan.
Best end neck chops no fat, bone or gristle (Mutton)
Parsley & thyme mixes
Salt & Pepper
Cut meat into medium pieces
Peel and slice potatoes Peel and slice onions
Layer of potatoes in pan add herbs, salt and pepper
Layer of Meat
Layer of Onions
Repeat as long as ingredients last
Cover with water
Cover with foil then lid
Simmer as long as you like or until every thing is cooked.
HERB DUMPLING STEW
2 pounds stew meat, lamb or beef
1/2 cup flour
3 tablespoons vegetable oil
2 carrots, chopped in large pieces
4 potatoes, chopped
2 tomatoes, peeled and chopped
1/2 teaspoon garlic powder
1 large bunch fresh mixed herbs, tied with a string
2 1/2 cups beef broth
Dumplings (see below)
Salt and pepper to taste
Coat meat in flour, then brown in oil in a skillet. Add onions and saute. Place browned meat, onions and vegetables in large cooking pot. Add garlic powder. Place herbs in middle of mixture. Cover with broth, cook 2 hours over low heat. While stew is cooking, make dumplings. During last 20 minutes of cooking, add dumplings. Salt and pepper to taste.
Makes 6 to 8 servings
Corned Beef and Cabbage
Parsley and thyme
Salt & pepper
Place all the ingredients in a saucepan (hold the cabbage)
Cover with water and bring to the boil
Cover and simmer for three-quarters of an hour
Cut cabbage up into manageable lumps
Place in pan with the other ingredients
Cook for a further 45 minutes
Serve with the ever-present plate of spuds.
Take one garden-variety rabbit (free from whatever virus they are using now to kill them) pop it in a pot with veggies and hey presto Rabbit Stew.
2oz Butter or marge
A couple of onions
A few mushrooms
A bunch of carrots
Parsley and Thyme
1/2 litre stock
Cut rabbit into manageable pieces
Fry rabbit in pan using butter or marge for a couple of minutes
Place remaining ingredients in a large saucepan (hold the mushrooms)
Cook for 1 to 1 1/2 hours
When cooked add the mushrooms
IRISH ROAST PORK WITH POTATO STUFFING
2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water
stuffing (see below)
salt and pepper
Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Cover loosely with foil and bake 1 hour at 350 degrees (F).
Makes 6 servings.
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper
To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.
1 1/2 lb Skinless filets of cod
3 TBSP butter
3 T Flour
1 1/2 cup milk
1/2 cup grated cheddar cheese
1/2 Grated white cheese (for scones)
2 TBSP Butter (for scones)
1 t Baking powder (for scones)
1 pinck salt (for scones)
EGG (for scones)
Place cod filets in the bottom of a round oven dish. Make a cheese sauce with butter, flour, milk and grated cheddar cheese: pour over fish. Then make scone dough -- rub 2 oz butter into 8 of flour with 1 t baking powder, and pinch of salt. Add grated white cheese (or if using Parmesan, 1/4 cup). Drop 1 egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter. -- Place these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk and beaten egg, sprinkle some more grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes, until the scones are golden brown. Servings: 4
2 Cups of self-raising flour
1 1/2 cups of mashed potato
1/4 cup of milk
2 heaped tablespoons of butter or fat
Mix butter or fat into flour
Add salt to taste
Mix in mashed potato and milk to make a soft dough
Roll out on a floured table
Cut into cakes
Bake in hot oven for 20 to 30 minutes.
Eat hot with butter
1 pound sliced bacon
2 pounds pure pork sausage links
2 large onions, sliced
2 cloves of garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs (sage,parsley,thyme,rosemary
tied with string
Black pepper to taste
Hard cider (apple wine) or apple cider
Fresh parsley, chopped for garnish
Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat; do not boil. Garnish with chopped parsley. Makes 6 servings
SODA BREAD #2
4 cups (1 pound) flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 to 3/4 pint of milk or buttermilk
Raisins or currants (optional)
Mix dry ingredients together. Add milk or buttermilk to form a loose dough. Add raisins or currants, if desired. Place dough on floured board and knead until smooth. Form into a round about 2 inches high and make a large X with a knife in top of dough. Bake on greased baking sheet at 375 degrees for 45 minutes.
Makes 1 loaf.
SODA BREAD #3 - WHOLE WHEAT
4-1/4 to 4-1/2 cups whole wheat graham flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp butter or margerin, cut in small pieces
2 C. buttermilk
Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In a large bowl, mix 4 C. flour with the baking powder, baking soda, and salt. Add butter and rub it into the flour by scooping up handfuls of the mixture and rubbing it between the palms of your hands until pieces of butter are no longer visible. Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out dough and knead lightly for about 1 minute, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter. Put loaf, smooth side up, in prepared pan and cut a deep cross in it, slicing three-fourths of the way through the dough. Bake 55-60 minutes, or until loaf sounds hollow when tapped on the bottom. Cool on a wire rack.
SODA BREAD #4 - RAISINS
4-1/4 to 4-1/2 cups all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 tblsp granulated sugar
1 tsp caraway seeds
1 cup dark seedless raisins
2 cup buttermilk
Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In a large bowl, mix 4 C. flour with the baking powder, baking soda, salt, sugar and caraway seeds. Add raisins, making sure they are separated. Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out dough and knead lightly for about 5 minutes, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter. Press loaf evenly into pan and cut a cross 1/2 inch deep in the top. Bake 1hour and 15 minutes, or until loaf sounds hollow when tapped on the bottom. Put loaf on wire rack, rub top with butter, and sprinkle with sugar.
SODA BREAD #5 - CURRANTS
3 cups flour
1 3/4 cups buttermilk
2/3 cups sugar
2 tblsp butter, melted
3 tsp baking powder
3/4 cups currants
1 tsp salt
1 tsp baking soda
2 eggs, beaten
Sift the flour, sugar, baking soda, salt, and baking powder together. Add currants. Combine eggs, buttermilk and butter. Add liquid mixture to the dry ingredients. Mix until the dry ingredients are just moistened. The dough should resemble Bisquick dough. Turn into a large, greased loaf pan or shape into small round loaves. Bake one hour at 375F. Cool before serving since soda bread tends to be doughy when freshly removed from the oven.
St. Brigids Oaten Bread
1 cup flour, 1 tablespoon sugar, 3/4 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt., 3 tablespoons butter in small pieces, 3/4 cup uncooked oatmeal flakes. 1 egg, 1/2 cup buttermilk
1.heat oven to 425 degrees. 2. grease baking sheet. 3.combine flour, sugar, baking powder, baking soda and salt in bowl and mix. 4.Add butter bits and cut in with knife until mixture is crumbly. 5.add oats and toss to combine. 6.in other bowl beat egg with buttermilk. 7.make a well in the dry ingredients. Pour in the egg mixture and mix with a fork until crumbs hold together. Make dough into ball and transfer to floured surface. Knead 20-25 times. Add flour if sticky.
8.pat dough into 8-inch round and transfer to baking sheet. 9.score a deep cross into the bread but do not cut it through 10.bake 15-20 minutes till brown.
BAILEY'S IRISH CREME
1 cup whiskey
1 can Eagle brand condensed milk
1 tablespoon Hershey's chocolate
1 tablespoon vanilla
Blend and refrigerate
Chocolate-Orange Guiness Cake
1 stick Butter, room temperature
1 1/2 cups Soft dark brown sugar
2 cups Self-raising flour
1 1/2 tsp Baking powder
1 pinch Salt
2 rounded TBSP Hershey's Cocoa
Grated rind of 1 orange
1/2 cup Guiness Stout
1 stick butter, softened
1/2-2 cups confectioner's sugar
Large orange--grated rind & juice of
Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack.
Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread. When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top. Servings: 4
Donegal Oatmeal Cream
15 fluid oz of whole Milk
1/2 c Medium oatmeal*
1 Large egg (beaten)
Grated rind & juice 1 orange
2 tsp Sugar ( or to taste)
1/2 oz Gelatine
2 TBSP cold water
8 oz heavy cream LI>Fruit sauce of choice**
*"Pinhead" if you can get it. This is the cracked oat groat, not rolled.
** Thin your favorite jam or marmalade slightly with warm water.
Soak the oatmeal in the milk for 30 minutes, turn all into a pan and stir until it boils. Then simmer 3-4 minutes. Pour mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste. Dissolve gelatine in the orange juice and water, add to the mixture when it's cooled, and then fold in the cream. Pour the whole mixture into a glass bowl and leave to set. Serve with 3-4 T of chosen fruit sauce on top. Servings: 4
Savoury Rutabaga Pudding
1 lb Rutabagas
1/2 cup Fine breadcrumbs
3 T Milk
2 T bacon fat
4 strips bacon, crumbled
1 t Salt
1 t Sugar
2 eggs, well beaten
Clean, peel and cube the rutabaga, and cook in boiling water until tender, then drain. While rutabaga is cooking, fry bacon strips and reserve 2 TBSP or so of the grease; drain bacon and crumble. Mash rutabaga thoroughly,then add all the other ingredients. Put into a 2-qt casserole and bake at 350F for 1 hour. A pinch of cinnamon or ginger might be added. Servings: 4
Sorrel Soup with Cream
1 lb Sorrel
1/2 stick Butter
Large onion, chopped
2 T Flour (heaped)
3 cups Chicken stock
4 T Breadcrumbs
Salt and Pepper
2 egg yolks
1 cup or so heavy cream
Wash the sorrel well and chop it up. Heat the butter in a saucepan and just soften the sorrel and onion in it. Shake the flour over the vegetables and mix well. Let it cook for about 1 minute. Meanwhile bring the stock to the boil, then add to the pan. Add the breadcrumbs, season to taste, and bring to the boil, then simmer for about 1 hour covered.
(It can be liquidized at this point, but needn't be.) Beat the egg yolks with the cream and add a little of the hot soup to the mixture, stirring well; then add gradually to the soup pot, stirring well, over the heat, but being careful not to let it boil. Servings: 8
Irish Food Links
Sure an how would you be like'n your boiled potatoes today?
six pack and a potato, irish 7 course dinner
whats the difference between st patty's day and martin luther kings' birthday???
everyone wants to be irish on st patty's day
what do you call an irishman that sleeps on his porch???
whats the difference between an irish wedding and an irish funeral????
one less drunk
had one friday night.....
Recipe for a LAUGH...
How was copper wire invented?
Two Irishmen fightin' over a penny!
Get a bottle of Bushmill's or Jamieson's whiskey or a bottle of Knockeen Hills Poteen (potato whiskey). Bailey's is a liquer for womyn and metrosexuals.
Corned Beef, Potato Pancakes, and an Irish carbomb (glass of guiness with shot of baileys dropped in).
Bailey's is good for mixing with manly drinks for a change up every once and awhile though. Read: Whiskey.
Irish Car Bomb
Pint of Guinness
Shot - 1/2 Irish Whiskey and 1/2 Baileys Irish Creme
Drop shot glass into pint of Guinness and enjoy.
ETA: Somebody beat me to it. I should read before posting.
Q: Why did God invent alcohol?
A: So the Irish wouldn't rule the world!!!!
Q: What's the difference between an Irish wedding and an Irish funeral?
A: One less drunk Irish guy.
Thanks for the recipes. I forgot all about those.
BTW, I'm very Irish. Last name of Ryan. Can't get any more Irish than that! Grandpa was born on the boat coming to Ellis. Potato famine.
Bushmill rules. Guinness is okay, but you need to cut it thinly with a knife to drink it. I prefer Newcastle even though it's not Irish.
corned beef for bachelors
1 corned beef brisket
1 head cabbage
1 large onion
1 40 oz cheap ass ghetto beer
1 case of guinness
whip out your trusty crock pot,
quarter the cabbage drink a guinness
quarter onion, drink a guinness or two
peel, wash and slice carrots drink a guinness
place veggies into crock pot, drink a guinness
open 40 oz of crap beer, pour half into the crock pot over the vegetables, be sure to sample. drink a guinness
lay brisket on top of veggies drink a guinness
pour seasoning packet onto brisket drink a guinness
empty the other half of the 40 over the brisket drink a guinness
pour half of a guinness into the crock pot, place lid on top and turn on high heat, finish half empty guinness.
wake up in a puddle of your own vomit 6-8 hours later, take shower and enjoy your corned beef, with a guinness of course.
Irish in Ireland don't eat corned beef. Corned beef is English. The real Irish have boiled bacon.
no wonder they drink a lot in ireland
tag for later this week
My wife has always made Corned Beef and Cabage for St. Paddys day.(Of course there is Guinness too!!) Been a tradition in our house for 28 yrs now, and neither of us is Irish!!.....
1/3 99 proof banana liquer
Women love these ... if your lucky, then they love you
Sounds more like a recipe for farts
come on guys...2 recipes with liquor in it?
theres gotta be more. i gotta have something to drink since i despise beer.