Will you make a special meal for St. Patrick's Day? Such as corned beef & cabbage.?!
Answers: im having potatoes. and green eggs and ham. :)
yeah sure but only because i like it
nope i had it once it tasted like ****
every year my family does corned beef and cabbage...we are irish and my dad loves it...thank god i dont live at home!!! it smells soooooooooo bad! but he loves it! and you cant forget the green beer!!!
no not really
corned beef and cabbage?? naw, green potatoes and lamb!! and dye the beer green too!
will you? the only good beef is rare high quality steak. I like St Patricks Day because I always get really drunk but its not a day I cook awsome food.
yeah sure, we did last year.
Yup, just for kicks!! I'm irish/mexican, so we get to celebrate all the fun holidays!! We do corned beef and cabbage, irish potato pancakes, and sometimes I'll make a irish cream cheesecake for dessert!! It's all in the spirit of the holiday!!
Don't forget to drink green beer!!
I am going to make stuffed cabbage leaves, with mashed potatoes and blarney stones for dessert. Lovely.
If you want the recipe for the blarney stones, just write!
Ahh, heck, I'm in such a good mood this afternoon, I'll just copy it off for you right now. Enjoy! They are different, but good!
Blarney Stones
Taste of Home
When I was in high school, I worked for an Irish family...and they made these yummy treats each year for St. Patrick's Day. The sweet frosting and salty peanuts are an irresistible combination. The only complaint my husband has is that I make them just once a year! -Bridget Jones, Veyo, Utah
SERVINGS: 24
CATEGORY: Dessert
METHOD: Freezer
TIME: Prep: 30 min. + freezing Bake: 30 min. + cooling
Ingredients:
4 eggs
1-3/4 cups sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, melted
FROSTING:
2 pounds confectioners' sugar (about 7-1/2 cups)
2/3 cup milk
2 teaspoons vanilla extract
1/8 teaspoon salt
6 cups finely chopped peanuts
Directions:
In a large mixing bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight.
For frosting, in a small mixing bowl, beat the confectioners' sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set. Yield: 2 dozen.
Luck of the Irish be with ya.
It may or may not be on Mar. 17, but I usually make CB&C at some point near St. P's day b/c that's the only time of year I can find a corned beef roast!
Yes. I make a big boiled dinner with corned beef, cabbage,potatoes and carrots. I ordered the corned beef yesterday-from a local meat market that brines the corned beef special for St. Paddy's Day. My Grandpa was Irish.
Yes, definitely. Any excuse to cook corned beef - we love it.
On St Patrick's Day we have Corned Beef, Colcannon & Irish Soda Bread.
And we plant our sweet peas.
Traditionally I make & decorate cakes for holidays, but I don't often make a "traditional" holiday meal except for Thanksgiving.
I will! I make a slow cooked corned beef, cabbage, carrot, onion, and potato meal...for St. Paddy's day I add a few bottles of Guinness to make it special. ;-)
yep- and corned beef and cabbage is do good, but in the past five years or so I have been making Guinness Stew for St. Pat's- So good!!!
Guinness Stew
1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley
1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Serves 4 to 6.