recipes..get your recipes here!
POSTED BY: msg
UPDATED: Tuesday, April 3, 2007 18:48
VIEWED: 26585
PAGE 11 of 14
A monster from the vaults...
This one feeds four; adjust quantities up or down...
Take four lamb shanks, and put them in a deep bowl. Also put in a whole head and a half of garlic - just chop that sucker in half, don't peel it - a couple of sprigs of thyme, a few bay leaves and few black peppercorns. Then pour over a bottle of hefty red wine (we use Rioja) and add 2 Tb of sherry vinegar. Leave to marinade for a good few hours, turning the meat occasionally. Overnight is good - the meat goes purple.
Oven at 200C
Take a roasting tin, and add olive oil to cover the base, and stick it over the burners. Take the purple perils from their bath, dust 'em lightly with flour, and brown them in the oil. Set them aside, and then roughly chop four onions (a mix of Spanish and white is good) and add a little more oil. Let them caramelize in the tin, really soft and golden, then put the meat back on top, pour in the marinade, and tent the thing in foil.
After two hours or so, you should have meat that falls off the bone, and a thick oniony slush - season to taste here.
Best served with parsnip mash (with a touch of grain mustard and some creme fraiche stirred in) and another bottle of the hefty red.
There should be plenty of sticky roast garlic floating about - squish it into the mash and onions like civilized folk, or suck it out of the skins. This is not quite finger food - you really need to roll your sleeves up and get stuck in properly.
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ooooooooooooh you are an evil woman. Now all I can think of is lamb...argh and we're having stupid rosemary pork chops for dinner...curse you..LOL
I choose to rise instead of fall- U2
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Recipe for disaster:
Ingredients:
1 ex-partner
1 tablespoon of longing
1 night of drinking
1 cell phone
1 full head of as*hole friends
1 crow
In one bowl combine one night of drinking with a dash of ex-partner and longing.
In another bowl add As*hole friends with cell phone.
Combine the two. Oh...Top it off with crow..eat.. and do not repeat!
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And here's one from me. My dad's spiral meatloaf.
Meatloaf
2 lbs ground beef
½ cup instant potato flakes
½ cup finely chopped onion 1 garlic clove, crushed
1 tsp. Worcestershire Sauce
¼ cup tomato sauce
2 eggs
2 tsp. salt
¼ tsp. pepper
1 tblsp. A1 steak sauce
Filling
1 (15 oz) container ricotta cheese
1 (10 oz) package chopped spinach, thawed and well drained
1 egg
½ cup grated parmesan
1 tblsp. potato flakes
¼ tsp. salt
1/8 tsp. pepper
Glaze
2 tblsp. brown sugar
¼ cup tomato sauce
1 ½ tsp. dry mustard
2 tblsp. grated parmesan
Feel free to make extra of this if you want to. My dad usually does.
Set oven to 350 degrees.
For meat mixture: In large bowl, combine all ingredients for meatloaf. Mix well (stir, smush with hands, whatever). Shape mixture firmly into ball. Place between sheets of waxed paper. Roll out with rolling pin into 16 x 8 ½ x ½ inch rectangle. Remove top sheet of waxed paper. Set aside.
For filling: Combine all ingredients for filling. Mix well. Spread mixture evenly over meat to within ½ in. of edges. Start at 8 ½ in. side. Roll up meat jelly roll fashion, pulling off waxed paper as you go. Place seam down in 9 x 5 in. loaf pan.
For glaze: Bake for 60 min. Remove pan. Pour off excess liquid and discard. Sprinkle top with parmesan and bake for 15 min. more.
OR…Use half of glaze mixture (if you’ve made extra) Bake for 45 min. Drain excess liquid. Add the rest of the glaze, bake for 30 min. more and forget the parmesan.
This is great meatloaf and the only thing I've ever managed to enjoy that has spinach in it. Hope you all enjoy!
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Op: You're fighting a war you've already lost.
Mal: Yeah, well I'm known for that.
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Best Salsa Ever: Pineapple Mango Salsa
INGREDIENTS:
2 ripe mangoes peeled, seeded, and finely diced
1/2 cored pineapple (can be bought at grocery store. also can put more to taste)
1 medium red onion peeled and finely diced
1/2 cup finely chopped fresh cilantro
2-3 dashes of hot sauce (again, to taste)
DIRECTIONS:
Place all ingedients in a large bowl and mix together. Refrigerate. Let stand for 10 minutes before serving.
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Wisconsin sucks. I don't want to be here.
~Forsaken Forever
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Hey SpaceANGL!
Did you ever find that Baileys fudge sauce recipe? I would love to make it for a dinner party I am planning?
Hopefully, Magda x x x
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It's OK - I did find it - under the cajun ice-cream... yummy! 
Thank you sweetheart! - Magda x x x
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From the RGI cookbook:
O'Brien Family Dublin Coddle
1 lb sliced bacon
2 lbs quality pork sausages, link style
2 large onions
6 cloves garlic
4 large potatoes, sliced thick
2 large carrots, sliced thick
1 cup shredded green cabbage
1 bouquet garni
Fresh cracked black pepper
Fresh parsley
Fresh Unfiltered Apple cider
Guinness Stout (or some other stout beer)
Fry bacon until crisp, set aside, reserve some grease in skillet. Poach sausages in 50-50 mixture of Stout and Apple cider, reserve liquid. After poaching, brown in bacon grease, set aside. Smash garlic cloves and slice onions. Sauté' in bacon grease until soft and slightly caramelized.
Break up bacon strips, slice sausages into 1" to 2" pieces. Layer ingredients in large cast iron Dutch oven, starting with cabbage on the bottom, carrots, potatoes, onions/garlic, bacon, sausages, bury bouquet garni in center. Cover ingredients with reserved 50-50 mixture of apple cider and stout. (If not enough liquid, add more stout and cider until covered.) Fit with heavy lid and place in oven at 200-225 for 2 1/2 to 3 hours. When ready to serve, stir to mix, garnish with chopped fresh parsley, ladle into bowls and serve with soda bread. Serves approximately 6.
O'Brien Colcannon
Ingredients:
5 pounds Red Potatoes, peeled and cubed
1 1/2 cups heavy cream
3-6 cloves roasted garlic, mashed
6 tablespoons unsalted butter
1-2 large white or yellow onions, chopped
6-8 cups green cabbage, shredded
1 Small bunch green onions or scallions. Chopped
Coarse Salt
Cracked black pepper
For Garnish:
4 tablespoons unsalted butter, melted
Crisp fried bacon, crumbled (Optional)
Preparation:
Peel the potatoes and cube. Add to large stockpot, cover with water, and add a pinch of coarse salt. Bring to a boil then reduce to simmer until tender (Approximately 15-20 minutes.) Add 2-3 tablespoons of butter to hot skillet and sauté chopped onion until translucent and beginning to caramelize. Add shredded cabbage and chopped green onions; mix well. Lower heat, cover, and allow to cook until tender (5-10 minutes) stirring every 2 minutes.
Drain potatoes and place in bowl with roasted garlic cloves, mash (or process through potato ricer if preferred.) Stir in heavy cream and cabbage/onion mixture, making sure to incorporate well. Continue stirring until mixture reaches desired consistency. Adjust seasonings (salt and pepper to taste.)
Serve with melted butter and bacon crumbles if desired.
Serves 8-10
Variations:
Leftover colcannon can be used to make potato pancakes. Form into patties and refrigerate overnight. Fry in butter or bacon grease until browned on both sides and heated through.
MRS
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OMG those are AMAZING recipes...so trying those mrsellars...wowza
OK well now my offering seems all weak:)
Manacotti
1 box manacotti
Filling
2 1/2 cups ricotta cheese
3 tablespoons garlic puree
1/2 bunch fresh basil
1/2 bunch fresh oregano
3-4 stems of thyme
1 tablespoon red pepper flakes
1/2 cup bread crumbs
1/4 cup parmesan cheese
Sauce
Tomato-Basil Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 medium onion, chopped
1 (28-ounce) can crushed tomatoes,
1 (14-ounce) can diced tomatoes, drained
Salt and pepper
20 leaves fresh basil, torn or shredded
Fill a pot with water and set it on high to boil
Mix all ingredients for the filling together in medium bowl and set aside. Add manacotti noodles to boiling water.
Sauce
While the noodles are cooking coat a sauce pan with the oil and place on medium heat. Saute onions and garlic until it's soft and brown. Add tomatos, salt and pepper. Let cook 10-15 minutes on low. Then turn off heat and add fresh basil
Drain the noodles and rinse with cool water. Stuff each noodle with some of the filling and place in baking dish. After all the noodles are filled and in the dish, cover with tomato basil sauce. Sprinkle top with fresh grated parmesan or mozerella ( I can't spell today) and bake at 350 degrees for 20-25 minutes.
I choose to rise instead of fall- U2
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