Irish Lamb Stew

"Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!"

Ingredients
1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon salt1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine
Directions
1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2.Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3.Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4.Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

i did Oatmeal Peanut Butter Cookies

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream
Directions

In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Bourbon-Orange-Glazed Ham (Picture Included in the Gallery)

This glazed ham will be the star of your crowd-friendly wedding. It's delicious warm or at room temperature and it makes great sandwiches, too. To give your guests that option, served with biscuits, horseradish cream spread, and orange-maple mustard.

Ingredients:
3/4 cups high-quality orange marmalade
1/4 cup pure maple syrup
1/4 cup whole-grain mustard
1/4 cup bourbon or dark rum
2 Tbs. fresh lemon juice
Kosher salt and freshly ground black pepper
1 smoked half-ham, preferably a bone-in butt half (8 to 9 lb.), trimmed of skin and excess fat

Directions:
In a medium bowl, mix the marmalade, maple syrup, mustard, bourbon or rum, and lemon juice. Season to taste with salt and pepper.

Position a rack in the lower third of the oven and heat the oven to 325°F. Brush the ham all over with 1/2 cup of the glaze and wrap loosely in foil. Put it on a large rimmed baking sheet and bake until an instant-read thermometer inserted into the center of the ham registers 125°F, 17 to 19 minutes per pound, for a total of 2-1/4 to 2-3/4 hours. (The ham will continue to rise in temperature during the glazing and resting.) Remove the ham from the oven and raise the oven temperature to 425°F. Peel back the foil from the top and sides of the ham; brush the ham with 6 Tbs. of the glaze and return it to the oven. Bake, brushing the ham again after 5 and then 10 minutes, using 6 Tbs. more glaze each time, until the glaze is shiny and golden, about 20 minutes total (keep a close eye on the ham so that the glaze doesn't burn).

Remove the ham from the oven and tent loosely with foil. Let rest at least 20 minutes and up to 2 hours before slicing.

Hello Brides and grooms everywhere, you want Spicy food then you get spicy food. Here is a Spicy Shrimp dish with coconut milk. I call it THE SPICY COCONUT SHRIMP.

Ingredents:

1/4 cup oil
1 cup chopped onion
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
2 tablespoons coriander
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon turmeric
1 cup drained canned tomato
2 1/2 cups unsweetened coconut milk (from 2 15oz cans)
1/2 cup water
1 teaspoon salt
1 1/2 lbs large shrimp , peeled and cleaned
3/4 cup fresh cilantro
lime wedge (for serving)

Directions:

Heat oil in lg skillet on med-hi heat. Add onions and stir cook for 3 minutes. Add garlic and ginger,cook 2 minutes. Add next 5 spices, cook 1 minute. Add tomatoes,cook 1 minute. Add coconut milk,water, and salt, and bring to a simmer. Simmer until thickened 5-10 minutes. Add shrimp, simmer, stirring for 5 minutes. Stir in cilantro. Serve with lime wedges.

Ok well enjoy the Spicy Shrimp Bride and Groom. *dances away*

Baked Buffalo Wings

"Here's a healthy alternative to fried wings: one of my fav recipes! The meat will fall off the bone! Unbelievable!"

1 lb chicken wings
1 tablespoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon salt
1/2 cup louisiana hot sauce
1 tablespoon margarine

Directions:
1.Fill a large pot half way with water and then add the first 4 ingredients.

2.Bring water mixture and wings to a boil and then boil for 15 minutes.

3.Transfer wings to an oven safe container coated with cooking spray. Bake wings on "Broil" (high) for 15 minutes on each side.(For crispier wings, cook longer on each side, maybe 20 minutes per side).

4.While waiting for wings, combine the Hot Sauce and Margarine in a microwave safe container and cook in microwave for 2 minutes or until melted. (You can cook the sauce longer for a thicker sauce).

5.When wings are done, shake 'em up with the sauce and enjoy!

Im making Portobella Stroganoff hope you enjoy!!!!

Ingredients
8 ounces vegan sour cream (such as Tofutti®)
1/2 cup water
3 tablespoons dried minced onion
2 tablespoons all-purpose flour
2 teaspoons vegan no-beef bouillon
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
 
1/2 cup dry red wine
1 tablespoon olive oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 large portobello mushroom caps, stems and gills removed
cooking spray
1/4 cup water, or as needed (optional)
Directions
Whisk vegan sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate.
Preheat oven to 400 degrees F (200 degrees C).
Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil.
Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.
Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low.
Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.

Irish Chicken and Dumplings

Servings(Estimated): 6

Ingredients

    2 (10.75 ounce) cans condensed cream of chicken soup
    3 cups water
    1 cup chopped celery
    2 onions, quartered
    1 teaspoon salt
    1/2 teaspoon poultry seasoning
    1/2 teaspoon ground black pepper
    4 skinless, boneless chicken breast halves
    5 carrots, sliced
    1 (10 ounce) package frozen green peas
    4 potatoes, quartered
    3 cups baking mix
    1 1/3 cups milk

Directions

    In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
    Add potatoes and carrots; cover and cook another 30 minutes.
    Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
    Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Picture:
http://i.yummly.com/Irish-Chicken-And-Dumplings-Allrecipes-2.l.jpg

Perfect Berry Shortcakes!

Servings: 6

Ingredients

    For shortcakes:
    2 cups all-purpose bleached flour
    1/2 teaspoon salt
    1 tablespoon baking powder
    5 tablespoons sugar, divided
    1/2 cup butter, frozen
    1 egg, beaten
    1 egg white (optional)
    1/2 cup cold half-and-half
    To assemble:
    1 (16 ounce) package unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed
    12 ounces fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced)
    7 tablespoons sugar, divided
    1 cup chilled heavy cream
    1 teaspoon vanilla extract

Directions

1.    Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.

2.    Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.

3.    Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.

4.    Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.

Hello :D Today, I have made a Spicy Chili for you all. Bon Apetite!

Ingredients
1-1/2 pounds ground beef
1-1/2 pounds bulk Johnsonville® Ground Sausage
3 cans (14-1/2 ounces each) stewed tomatoes
2 cans (16 ounces each) kidney beans, rinsed and drained
1 cup chopped onion
1 large green pepper, chopped
1 can (6 ounces) tomato paste
2 jalapeno peppers, finely chopped
2 tablespoons chili powder
2 tablespoons white vinegar
1 tablespoon spicy brown mustard
1 tablespoon dried oregano
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon paprika

In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently.

Sprinkle individual servings of Spicy Chili with shredded cheddar cheese and chopped onion if you like. Plus, a dollop of sour cream can cut some of the spiciness.

Vegetarian Ratatouille
Preparation time: 1 hour and a half, minimum.

INGREDIENTS
1 lb of yellow onions, chopped
3 cloves garlic, crushed
1 lb zucchini, chopped
1 lb yellow squash, chopped
Bell peppers, seeds removed, chopped into 1/2 inch square pieces:
--1 lb green bell peppers
--1/2 lb red bell peppers
--1/2 lb yellow bell peppers
1 lb eggplant, 1/2 inch cubes
1 lb fresh ripe tomatoes (or equal amount of high quality canned tomatoes, chopped)
1/4 cup olive oil
Salt to taste
2 sprigs thyme
1 bay leaf
1-inch sprig rosemary
3/4 cup vegetable stock (or thin tomato juice)
Fresh ground pepper to taste

METHOD
1 Preheat oven to 400° F.

2 Using a large oven-proof pan over medium high heat, sauté onions in olive oil until they begin to soften, about 5 minutes. Add garlic and reduce heat to low.
3 While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough zucchini cubes all at once to cover the bottom of the pan. Keep on cooking over high heat, stirring, until zucchini is lightly browned on all sides. Remove zucchini cubes, and add them to pan with the onions.
4 Working in batches, repeat this process until all of the zucchini cubes have been cooked. Do the same with the yellow squash. Make sure to add a little olive oil between each new batch. Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked.
5 When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase the heat to high and stir, making sure they don't stick to the bottom of the pan. Add salt to taste, thyme, bay leaf, and rosemary, the vegetable stock, and stir well. Place in oven, uncovered, for 30 minutes. Alternatively you can cook them on the stovetop on low heat for 30 minutes.
6 If using fresh tomatoes, boil water in a saucepan on stove. Remove stems from tomatoes, and crisscross the bottoms with a knife. Plunge into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove skin. Cut tomatoes in half lengthwise, remove seeds, chop coarsely, set aside.
7 After the vegetables have been in the oven for a half hour, remove from oven, drain vegetables in a colander set over a bowl. Clean browned bits (if any) off bottom of pan with a paper towel. Return any liquid to the pan and reduce to a thick glaze over medium high heat. Keep on adding juices to the pan as they run out of the vegetables into the bowl.
8 When all the juices have been reduced, return vegetables to the heavy pan. At this point the ratatouille should be moist and shiny, with very little liquid. Turn heat off. Add the chopped tomatoes and cover. If serving as a warm side dish, let the ratatouille stand for 10 minutes, just enough to "cook" the tomatoes. The ratatouille can be served at room temperature or refrigerated and reheated the next day.
9 When ready to serve, remove the bay leaf, and season to taste with salt and pepper.
Serves 6-8.

I have chosen to use prosciutto as the ham element of my dish as while it is still a type of ham I wanted to offer something that some of the guest may have never tried.  Prosciutto is the Italian word for “ham,” although most consumers outside of Italy associate prosciutto with a specific type of cure for ham. To make prosciutto, ham is salted and then air dried for a period of up to two years. After curing, prosciutto is sliced into paper thin pieces which are usually slightly transparent .

Prosciutto Stuffed Pork Tenderloin with Mushroom Sauce
This recipe is amazing. Pork tenderloins mixed with mushrooms, bread crumbs, wine and rosemary make this a wonderful recipe that you can be proud to use at Thanksgiving and Christmas dinner.

Ingredients - 2 (1 Pound) Pork Tenderloins
3/4 Pound Mushrooms (sliced)
8 Thin Slices Prosciutto (8x2 inches)
1 Clove Garlic (minced)
1/2 Cup Fresh Breadcrumbs (from french bread)
1 Cup Dry White Wine
2 Teaspoons Fresh Rosemary (chopped)
1 Cup Chicken Broth
2 Teaspoons Fresh Thyme (chopped)
2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper   Preparation:

1. Lay the tenderloins side by side.

2. Overlap the prosciutto strips crosswise down length of pork.

3. Mix breadcrumbs, 1 teaspoon rosemary,1 teaspoon thyme, & 1 tablespoon. Olive oil.

4. Sprinkle this on top of prosciutto.

5. Fold the prosciutto over to cover stuffing & roll 2nd loin over first.

6. Tie.

7. Mix salt, pepper, 1 teaspoon rosemary, 1 teaspoon thyme-rub this over roast.

8. Let it stand for 30 minutes.

9. Heat 1 tablespoon of the olive oil in a skillet.

10. Add the roast and sauté until its brown-turning often.

11. Place the skillet and roast in an oven and roast @ 350 until thermometer reaches 145 which ais about 35 minutes.

12. Add the mushrooms and garlic to the skillet and sauté over med heat for apprximatley 6 minutes.

13. Add the wine and the broth.

14. Boil until the sauce thickens enough to coat a spoon which is about

12 minutes.

15. Season with salt and pepper.

16. Serve sauce over tenderloin roast

http://www.prosciuttorecipes.com/ProsciuttoRecipes/ProsciuttoStuffedPorkTenderloinWithMushroomSauce.htm

Ingredients
1 (5 pound) ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

Directions
Preheat oven to 325 degrees F (165 degrees C).
Score ham, and stud with the whole cloves. Place ham in foil lined pan.
In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Southwestern Styled  Wings with Jalapeno Ranch Dressing

Ingredients:
3 pounds Whole Chicken Wings, cut at joint, wing tips removed
1 (4 ounces) can diced Green Chiles
1/2 cup Honey
1/2 cup Barbecue Sauce
1 teaspoon Chili Powder
1/4 teaspoon Cumin

Preparation for Chicken:
1. Preheat oven to 350 F
2. Combine chilies, honey, barbecue sauce, chil powder, and cumin in bowl
3. Place chicken in a large ceramic mixing bowl Pour sauce over wings. Toss to coat evenly
4. Spread wings evenly on large non-stick or lightly greased baking dish
5. Bake 45-50 minutes
6. Check wings for doneness. Chicken should no longer be pink, and juices should run clear

Preparation for Jalapeno Ranch Dressing:

In a medium bowl, whisk together the:
3/4 cup mayonnaise,
3/4 cup sour cream,
1/2 cup buttermilk,
tablespoon fresh lemon juice,
2 tablespoons red wine vinegar,
1 finely diced jalapeno pepper,
1 crushed clove of garlic,
2 teaspoons Worcestershire sauce,
1 1/2 teaspoons chopped fresh chives,
1 teaspoon minced shallot,
2 teaspoons Dijon-style prepared mustard
1 1/2 teaspoon celery seed Refrigerate one hour

Picture:
http://www.stilettosetsports.com/wp-content/uploads/taco-tortilla-wings.jpg

Double Layer Pumpkin Cheesecake

Ingredients

1. 2 (8 ounce) packages cream cheese, softened
2. 1/2 cup white sugar
3. 1/2 teaspoon vanilla extract
4. 2 eggs
5. 1 (9 inch) prepared graham cracker crust
6. 1/2 cup pumpkin puree
7. 1/2 teaspoon ground cinnamon
8. 1 pinch ground cloves
9. 1 pinch ground nutmeg
10. 1/2 cup frozen whipped topping, thawed

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.