January 22nd, 2008 by alice
Tags: Celtic, Colcannon, Cookery
INGREDIENTS
- 2lbspotatoes
- 3/4lbcabbage
- 8spring onions
- 1/4pintmilk
- 4ouncesbutter
- 1/2teaspoonsalt
- 1/2teaspoonwhite pepper
DIRECTIONS
- Peel the potatoes and cook till tender.
- Finely chop the cabbage and cook in a little boiling water till tender.
- Chop the spring onions, the green and the white both, and boil them gently in the milk.
- Drain the poatoes, then mash them, seasoning well, using plenty of white pepper (start with 1/2 teaspoon).
- Add some salt.
- Beat the onions into the potato until they are soft and fluffy.
- Melt 2 oz of butter and toss the cabbage in it.
- Blend this into the potato mixture until all is a pale green fluff.
- Dish it up as it is, or it can be fried on both sides in butter or bacon fat until crisp and brown.
- Delicious served with bacon.
Posted in Recipes | 1 Comment »
January 22nd, 2008 by alice
Tags: Carb, Fry, Low, Seafood, Simple, Stir
INGREDIENTS
- 8ouncessquid rings
- 4ouncesbay scallops
- 4ouncesshrimp(peeled and devained)
- 1teaspoonchili pepper flakes
- 1/4teaspooncayenne pepper
- 1teaspoonitalian seasoning(I used McCormicks Italano)
- 1garlic clove, minced
- 1/2lime, juice of
- salt and pepper
- 3tablespoonsolive oil
DIRECTIONS
- In a medium bowl mix all ingredients except the oil and let sit for 5-10 minutes.
- In a wok or large pan heat the oil over medium high heat.
- Add the seafood mixture and stir fry until done, about 5 minutes.
- Enjoy with seasoned rice or salad if low carbing.
Posted in Recipes | No Comments »
January 22nd, 2008 by alice
Tags: Bake, Bread, Oozy
INGREDIENTS
- 1lbbacon, chopped
- 1/2cupbutter(one stick)
- 1 (8 ounce)jarreal maple syrup
- 8largerefrigerated buttermilk biscuits(she suggested Grands by Pillsbury)
DIRECTIONS
- Preheat oven to 375°F.
- Place a medium skillet over medium-high heat and add bacon.
- Cook until crisp, about 8-10 minutes and reserve.
- Place a small saucepot over medium heat and add the maple syrup and the butter — do not bring up to a boil.
- Cook until butter is melted, then turn the heat off and reserve.
- Butter or spray a 3×9 loaf pan.
- Pour a couple tablespoons of the maple/butter sauce in the bottom.
- Layer 3 of the biscuits in the bottom of the pan.
- Tear up one of the biscuits and fill in any open spaces with the pieces. Don’t worry if any still remain, the ooze will fill those inches.
- Sprinkle half of the reserved bacon onto of the biscuits and top with about a 1/2 cup of the butter syrup mixture.
- Place the remaining biscuits on top, sprinkle the rest of the bacon over them and top with the remaining maple sauce.
- Transfer to oven and bake for 25-30 minutes.
- Remove and immediately turn over onto a serving dish.
Posted in Recipes | No Comments »
January 22nd, 2008 by alice
Tags: Bars, Buttercream, Peppermint
INGREDIENTS
-
CRUST
- 3/4cupsugar
- 3/4cupbutter, softened
- 1tablespoonwhipping cream
- 1 1/2cupsflour
- 1/2cup choppedwalnuts
- 1/2teaspoonbaking powder
- 1/2teaspoonpeppermint extract
- 1cupsemi-sweet chocolate chips
-
FILLING
- 4cupspowdered sugar
- 1/4cupbutter, softened
- 3ouncescream cheese, softened
- 1/2teaspoonsalt
- 1/2teaspoonpeppermint extract
- 4tablespoonswhipping cream
DIRECTIONS
- Heat oven to 350ºF.
- In small mixer bowl combine sugar, 3/4 cup butter and 1 tablespoon cream.
- Beat at medium speed, scraping bowl often, until light and fluffy (1 minute).
- By hand, stir in all remaining crust ingredients except chocolate chips.
- Press on bottom of 13×9-inch baking pan.
- Bake for 15 to 20 minutes or until edges are lightly browned.
- Sprinkle with chocolate chips.
- Let stand 2 minutes; spread over crust.
- Cool 20 minutes.
- Meanwhile, in large mixer bowl combine powdered sugar, 1/4 cup butter, cream cheese, salt and peppermint extract flavoring.
- Beat at medium speed, gradually adding enough whipping cream to reach desired consistency and scraping bowl often, until smooth (1 to 2 minutes).
- Spread over cooled chocolate layer.
- Refrigerate until firm (at least 1 hour) cut into bars.
- Store refrigerated.
Posted in Recipes | No Comments »
January 22nd, 2008 by alice
Tags: Broiled, Pan, Sauce, Steak, Whiskey
INGREDIENTS
- 4steaks, sliced(1-inch thick)
- 1tablespoonblack peppercorns, coarsely crushed
- 2-3garlic cloves, finely chopped
- 1/2teaspoonkosher salt
-
WHISKEY SAUCE
- 1/4lbunsalted butter
- 2tablespoons choppedonions
- 1garlic clove, finely chopped
- 2tablespoonswhiskey(I like Jack Daniels)
- 1tablespoonworcestershire sauce
- 1/2teaspoondry mustard
- 1dashTabasco sauce, if desired but recommended (optional)
DIRECTIONS
- Trim away any excess fat from the steak or steaks.
- Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
- Heat a heavy iron skillet over high heat.
- Grease the skillet with a piece of the fat trimmed from the steak.
- Toss in about half the salt.
- Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side.
- Reduce the heat to moderate and cook the steaks as desired.
- Remove to a warmed platter.
- Make the sauce.
- Pour off fat from the skillet.
- Melt the butter in the skillet over low heat.
- Add the onion and garlic and cook slowly until soft, stirring often.
- Add the remaining ingredients and simmer for 1 to 2 minutes.
- Pour over the steak or steaks and serve.
Posted in Recipes | No Comments »
