Discuss Food, Recipes and Eating. What could be better?
Enjoy!
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capt_buzzard
- Posts: 5557
- Joined: Wed Aug 25, 2004 12:00 pm
The Kitchen now open!
This is for All you Hungary Men. ooOOh And Women.
Irish Stew
Ingredients:
1 lb. chopped lamb.
2lbs potatoes
2 large onions
2 large carrots
1 chopped swede or turnip
some parsley
2 oz butter,margarine or oil
white stock
Some seasoning of choice
Method
cut meat into neat pieces,removing any bone. Prepare vegetables. Cut potatoes in or chop into small squares. Cut onions into rings,carrots and swede. Half fill pan
at 200 and then put in all vegetables.Put meat in another pan with some fat at about 250 and turn meat about until brown. Keep adding water to vegetables and bring to continue to boil then simmer for about 2 hours, and do keep an eye on the meat until its tender.
Place all in hot dish to serve and sprinkle with parskey.
Eat with hot crusty bread.
Enjoy.
Irish Stew
Ingredients:
1 lb. chopped lamb.
2lbs potatoes
2 large onions
2 large carrots
1 chopped swede or turnip
some parsley
2 oz butter,margarine or oil
white stock
Some seasoning of choice
Method
cut meat into neat pieces,removing any bone. Prepare vegetables. Cut potatoes in or chop into small squares. Cut onions into rings,carrots and swede. Half fill pan
at 200 and then put in all vegetables.Put meat in another pan with some fat at about 250 and turn meat about until brown. Keep adding water to vegetables and bring to continue to boil then simmer for about 2 hours, and do keep an eye on the meat until its tender.
Place all in hot dish to serve and sprinkle with parskey.
Eat with hot crusty bread.
Enjoy.
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capt_buzzard
- Posts: 5557
- Joined: Wed Aug 25, 2004 12:00 pm
The Kitchen now open!
An Irish Christmas Cake.
By Maggs.
A large cake for the family.
Ingredients:
1 lbs of Currents
1 lbs of Raisins
1 ils of sultanas
2 ozs white almonds
2 ozs ground almonds
mixed candid peel
Cherries
1 tea/coffee spoon of mixed spice
A whole lemon
1 apple
1 lb of butter
1 lb of brown suger
6 eggs
12 oz of plain flour
baking soda
a glass of Irish whiskey
1 small bottle of Guinness
Method:
Mix everything together while pouring in Whiskey and Guinness Cook slow for 3 hours at 150.
When cooked leave for 1 week before Christmas Eve, then put the iceing on cake.
Almond Iceing
Ingredients:
1 lb of iceing suger
2 eges
1 tablespoon of almond essence
1 lb ground almonds
the juice of 1 lemon
jam
Method:
Sieve the iceing suger into large bowl. Add the almonds,flavourings and eggs. Add a glass of Irish Whiskey (American will do) Mix all into a ball in bowl. Then knead out with wooden spoon onto board and keep mixing. Heat jam until very hot (mind your fingers) and spread over cake as a base. Roll out the mixed Iceed Almond into stripps and paste it on and around cake. Smoothing it even about the whole cake.
The Iceing Royal;
Ingredients:
2 lbs of iceing suger
3-4 eggs
Method:
Sieve the icing suger into a large bowl
Ssparate eggs. Add one egg white and mix gradually adding the other egg whites until consistebcy is reached. Mix very well and then pour onto almond base.
Put Santa, christmas tree ect before it hardens.
Happy Christmas
By Maggs.
A large cake for the family.
Ingredients:
1 lbs of Currents
1 lbs of Raisins
1 ils of sultanas
2 ozs white almonds
2 ozs ground almonds
mixed candid peel
Cherries
1 tea/coffee spoon of mixed spice
A whole lemon
1 apple
1 lb of butter
1 lb of brown suger
6 eggs
12 oz of plain flour
baking soda
a glass of Irish whiskey
1 small bottle of Guinness
Method:
Mix everything together while pouring in Whiskey and Guinness Cook slow for 3 hours at 150.
When cooked leave for 1 week before Christmas Eve, then put the iceing on cake.
Almond Iceing
Ingredients:
1 lb of iceing suger
2 eges
1 tablespoon of almond essence
1 lb ground almonds
the juice of 1 lemon
jam
Method:
Sieve the iceing suger into large bowl. Add the almonds,flavourings and eggs. Add a glass of Irish Whiskey (American will do) Mix all into a ball in bowl. Then knead out with wooden spoon onto board and keep mixing. Heat jam until very hot (mind your fingers) and spread over cake as a base. Roll out the mixed Iceed Almond into stripps and paste it on and around cake. Smoothing it even about the whole cake.
The Iceing Royal;
Ingredients:
2 lbs of iceing suger
3-4 eggs
Method:
Sieve the icing suger into a large bowl
Ssparate eggs. Add one egg white and mix gradually adding the other egg whites until consistebcy is reached. Mix very well and then pour onto almond base.
Put Santa, christmas tree ect before it hardens.
Happy Christmas
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capt_buzzard
- Posts: 5557
- Joined: Wed Aug 25, 2004 12:00 pm
The Kitchen now open!
Some people call the Sweds, and some call the turnips. :guitarist
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Bill Sikes
- Posts: 5515
- Joined: Fri Aug 20, 2004 2:21 am
The Kitchen now open!
Uncle Bob wrote: What is swede?
If you're a Yank, I think you call it rutabaga.
If you're a Yank, I think you call it rutabaga.
The Kitchen now open!
capt_buzzard wrote: This is for All you Hungary Men. ooOOh And Women.
Irish Stew
Ingredients:
1 lb. chopped lamb.
2lbs potatoes
2 large onions
2 large carrots
1 chopped swede or turnip
some parsley
2 oz butter,margarine or oil
white stock
Some seasoning of choice
Method
cut meat into neat pieces,removing any bone. Prepare vegetables. Cut potatoes in or chop into small squares. Cut onions into rings,carrots and swede. Half fill pan
at 200 and then put in all vegetables.Put meat in another pan with some fat at about 250 and turn meat about until brown. Keep adding water to vegetables and bring to continue to boil then simmer for about 2 hours, and do keep an eye on the meat until its tender.
Place all in hot dish to serve and sprinkle with parskey.
Eat with hot crusty bread.
Enjoy.
Capt Buzzard. I grew up eating Lamb Stew.........my mother's the Irish AIKEN in the family. This is tough to beat as an old favorite at our house.
xxxxxxxoooooooo
mama
Irish Stew
Ingredients:
1 lb. chopped lamb.
2lbs potatoes
2 large onions
2 large carrots
1 chopped swede or turnip
some parsley
2 oz butter,margarine or oil
white stock
Some seasoning of choice
Method
cut meat into neat pieces,removing any bone. Prepare vegetables. Cut potatoes in or chop into small squares. Cut onions into rings,carrots and swede. Half fill pan
at 200 and then put in all vegetables.Put meat in another pan with some fat at about 250 and turn meat about until brown. Keep adding water to vegetables and bring to continue to boil then simmer for about 2 hours, and do keep an eye on the meat until its tender.
Place all in hot dish to serve and sprinkle with parskey.
Eat with hot crusty bread.
Enjoy.
Capt Buzzard. I grew up eating Lamb Stew.........my mother's the Irish AIKEN in the family. This is tough to beat as an old favorite at our house.
xxxxxxxoooooooo
mama
The Kitchen now open!
Bill Sikes wrote: If you're a Yank, I think you call it rutabaga.
Bill...........you KNOW that..........cause you must live in New England. Rutabaga's are a little longer than turnips......have a different color leaf and they're actually called Table turnips. We don't see them often on the West Coast where I am but they are delicious! Thank's for reminding me about them.
I love to cook and that is the reason I know the difference between the two,
Also.........I'm OLD.........heeheeheehee
xxxxxxxxxxxoooooooo
mama
Bill...........you KNOW that..........cause you must live in New England. Rutabaga's are a little longer than turnips......have a different color leaf and they're actually called Table turnips. We don't see them often on the West Coast where I am but they are delicious! Thank's for reminding me about them.
I love to cook and that is the reason I know the difference between the two,
Also.........I'm OLD.........heeheeheehee
xxxxxxxxxxxoooooooo
mama
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Bill Sikes
- Posts: 5515
- Joined: Fri Aug 20, 2004 2:21 am
The Kitchen now open!
LoveMama wrote: Bill...........you KNOW that (rutabaga)..........cause you must live in New England. Rutabaga's are a little longer than turnips......have a different color leaf and they're actually called Table turnips. We don't see them often on the West Coast where I am but they are delicious! Thank's for reminding me about them.
I love to cook and that is the reason I know the difference between the two,
Also.........I'm OLD.........heeheeheehee
mama
I'm not from New England, wherever that is. Sorry, I really thought that rutabaga is a swede (see: http://www.tauroscatology.com/swedes.htm ). I like swedes boiled, mashed, with some butter* and pepper on, with meat, other veg., and plenty of gravy.
*Butter. *NOT* margarine of any sort.
I love to cook and that is the reason I know the difference between the two,
Also.........I'm OLD.........heeheeheehee
mama
I'm not from New England, wherever that is. Sorry, I really thought that rutabaga is a swede (see: http://www.tauroscatology.com/swedes.htm ). I like swedes boiled, mashed, with some butter* and pepper on, with meat, other veg., and plenty of gravy.
*Butter. *NOT* margarine of any sort.
The Kitchen now open!
I am now closed after another Thanksgiving dinner, enough is enough...Tuesday (today) we had our turkey dinner, very good...sleepy..bye, bye...
Everyone has these on their face? TULIPS.
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capt_buzzard wrote: Some people call the Sweds, and some call the turnips. :guitarist
I call them neeps!
I call them neeps!
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capt_buzzard
- Posts: 5557
- Joined: Wed Aug 25, 2004 12:00 pm
The Kitchen now open!
Any good English Recipes?:p