Baked Sweet Potatoes

Baked Sweet Potatoes
SUBMITTED BY: JENNCOOK
(allrecipes.com)

PREP TIME 10 Min
COOK TIME 1 Hr 5 Min
READY IN 1 Hr 15 Min
Original recipe yield: 4 servings

About scaling and conversions
INGREDIENTS
2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.

Irish Beef Stew

Irish Beef Stew
SUBMITTED BY: ONEHOTMAMA9 (allrecipes.com)

"I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor."

PREP TIME 30 Min
COOK TIME 6 Hrs
READY IN 6 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
US METRIC

About scaling and conversions
INGREDIENTS
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1 white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
1 tablespoon cold water
1 tablespoon cornstarch

DIRECTIONS
Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

Irish Cream Liqueur

Irish Cream Liqueur
by:www.fabulousfoods.com

1/2 C honey
1 C heavy cream
1 1/2 C Irish whiskey
1/2 teaspoon instant coffee

Combine all ingredients, mix well and store in the refrigerator. Make at least 3-4 days before serving, giving the container a shake a couple of times a day. Consume within 2 weeks.

Apple & Barley Pudding

Apple & Barley Pudding
* Exported from MasterCook *

Serving Size : 4 Preparation Time :0:00
Categories : Irish Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons Pearl barley
1 1/2 pounds Eating apples*
2 ounces Sugar
3/4 tablespoon Double cream
1 liter Water

* Peeled, cored and sliced. . Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan.
Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, and then chill. Serve cool with the cream stirred in.

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Saint Patrick's Day Irish Soda Bread

Saint Patrick's Day Irish Soda Bread

* Exported from MasterCook *

Serving Size : 2 Preparation Time :0:00
Categories : Breads Irish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Unbleached flour
1 teaspoon Salt
1 tablespoon Baking powder
1 teaspoon Baking soda
1/4 cup Sugar
1/8 teaspoon Cardamom
1/4 cup Butter
1 Egg -- at room temperature
1 3/4 cups Buttermilk -- at room

1 1/2 cups Currants

Cut this crusty bread in wedges to serve. Add two teaspoons grate lemon peel to complement the flavor of the currants.

In a large bowl, combine the first six ingredients.
Cut in the butter with a pastry blender or work it in with your finger. Mix the egg and buttermilk together and then add this mixture to the dry ingredients. Stir until well blended. Add the currants and stir the mixture well. Turn out on a floured surface and knead gently for 3 minutes or until the dough is smooth.
Divide the dough into two pieces, shaping each into a round loaf.

Place each in a greased 8 inch cake or pie pan,pressing it down until the dough fills the pan.
Use a sharp knife to cut a 1/2 inch deep cross on top of each loaf. Bake in a preheated 375 F oven for about 40 minutes or until the bread sounds hollow when you thump it. Turn out on a wire rack to cool. Do not cut for about 4 hours. Makes 2 loaves.

LEPRECHAUN LIME DRINK

LEPRECHAUN LIME DRINK
by: Anna McElligott

1 quart lime sherbet, softened
1/2 cup limeade concentrate
2 Tbsp. sugar
2 cans (12 oz. ea.) lemon-lime soda, chilled
1 to 2 cups crushed ice

In a mixing bowl, blend sherbet, limeade and sugar. Stir in soda and ice.
Pour into glasses.
Garnish if desired
YIELD: 7 cups.

BLARNEY STONE BARS

BLARNEY STONE BARS
by: Anna McElligott

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
2 eggs
1 Tbsp. milk
1 tsp. vanilla extract
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup English toffee bits
1/3 cup chopped pecans
4 drops green food coloring
3/4 cup vanilla frosting

In a mixing bowl, cream butter and sugar.
Beat in eggs, milk and vanilla.
Combine flour, oats, baking powder and salt; add to the creamed mixture.
Fold in the toffee bits and pecans.
Spread into a greased 9" spare baking pan.
Bake at 350 degrees for 20-24 minutes or until toothpick comes out clean.
Cool on a wire rack.
Add food coloring to frosting; spread over the bars.
Cut into diamond shapes.
YIELD: about 3-1/2 dozen.

POT O' GOLD POTATO SOUP

POT O' GOLD POTATO SOUP
by: Anna McElligott

3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup butter or margrine
2 cans (14-1/2 oz. ea.) chicken broth
2-1/3 cups mashed potato flakes
1-1/2 cups milk
1/2 cup cubed process American cheese
3/4 tsp. garlic salt
1/8 to 1/4 tsp. chili powder
1/2 cup sour cream

In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes.
Stir in broth; bring to boil. Reduce heat.
Add potato flakes; cook and stir for 5-7 minutes.
Add milk, cheese, garlic salt and chili powder.
Cook and stir until cheese is melted.
Just before serving, add sour cream and heat through (do not boil).
YIELD: 6 servings.

SHAMROCK SANDWICHES

SHAMROCK SANDWICHES
by: Anna McElligott

1 pkg. (8 oz.) cream cheese, softened
1/4 cup mayonnaise
2 Tbsp. Dijon mustard
1 pkg. (2-1/2 oz.) thinly sliced cooked corned beef, chopped
2 Tbsp. grated red onion
2 tsp. snipped fresh dill or 3/4 tsp. dill weed
1/4 tsp. salt
1 pound thinly sliced seedless rye bread
fresh dill sprigs, optional

In a mixing bowl, beat cream cheese, mayonnaise and mustard.
Add corned beef, onion, dill and salt; mix well.
Using a 2" shamrock cookie cutter, cut out two shamrocks from each slice of bread.
Spread tablespoonfuls of filling over half of the bread; top with remaining bread.
Garnish with dill if desired.
Yield: about 16 sandwiches
(You can substitute horseradish for the mustard and garlic powder for the dill for a different variation of these sandwiches.)