Irish Stew
3 to 4 lbs leg of lamb, cut into 1 1/2" cube
2 tablespoons butter
1 tablespoon vegetable oil
2 cups water
1 cup chicken broth
1 to 2 tsp salt, or to taste
1/4 teaspoon thyme, crushed
1/4 teaspoon pepper
2 cloves garlic, mashed & minced
4 medium potatoes, quartered
8 small white onions, peeled
1 package frozen peas, (16 oz)
8 ounces fresh mushrooms, sliced
1 cup milk
1/3 cup flour
Over medium heat, brown lamb in butter and oil in a large stock pot or Dutch oven. Add water, broth, and seasonings; cover and simmer for 1 hour. Remove surface fat. Add potatoes and onion; simmer, covered, until vegetables are tender, about 15 to 20 minutes. Add peas and simmer for 5 minutes. Combine milk and flour; stir until smooth. Add to simmering stew and simmer for about 1 minute, or until thickened. Taste and adjust seasonings.
Serves 6.
Honey Garlic Ribs
By Loll
4 pounds pork spareribs
1/2 cup honey
1/4 cup soy sauce
1/4 cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon garlic salt
1. Preheat oven to 375 degrees F (190 degrees C).
2. Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
3. Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
4. Bake for 1 hour, turning every 20 minutes.
Makes 4 servings
Summertime's Bounty Pie
1 ea Env. Soup Mix (Choose one of the following soup mixes to use in the recipe: Onion, Onion-Mushroom or Beefy Onion)
1 1/2 lb Lean Ground Beef
2 c Fresh Bread Crumbs
8 oz Sour Cream or Plain Yogurt
1 ea Large Egg
1/4 t Thyme or Basil Leaves
1 T Unbleached All-Purpose Flour
6 oz Shredded Cheddar Cheese
3 1/2 c Hot Cooked Assorted Veggies
Preheat oven to 350 degrees F. In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yogurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center "well". Bake 40 minutes, drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted.
Luau Pork Teriyaki
1 1/2 pound Pork, lean boneless
1/2 cup Teriyaki sauce
1/2 teaspoon
Ground ginger
1 cup Rice, raw
1 cup Pineapple, sliced in syrup
1/4 Green onion, finely chopped
1/4 Garlic powder
Cut Pork into slices about 1/4 inch thick. Drain pineapple, reserving all syrup. Blend syrup, teriyaki Sauce, Green Onions, Ginger and garlic powder: pour over Pork and pineapple. Cover and refrigerate at east 1 hour. Meanwhile, cook rice according to package directions and prepare grill. Remove Pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked. Pour pineapple and remaining marinade into large skillet. Bring to a boil for 1 minute (when using leftover marinades as a sauce on cooked meat, this must be done before serving to ensure food safety.) Remove from heat and serve Pork with sauce and pineapple over rice.
Taco Pie
1 1/2 pounds of ground chuck
2 pks of taco seasoning
1 can of refried beans
1 pk of mild shredded cheese
1 bag of tortilla chips (white corn)
salsa and sour cream (optional)
Brown ground chuck and drain fat, add water about a cup and a half (you want a little moisture or it will dry out in the oven). Add taco seasoning and the can of refried beans, let simmer on low for about 10 to 15 minutes. Take a casserole dish, depending on the size of your dish you may need two dishes, break up a good-sized layer of tortilla chips on the bottom of the dish. When the sauce is completed pour over top of the tortilla chips, don't worry if it looks a little watery, put a thick layer of cheese on top of the sauce. To cook in the oven, you leave the aluminum foil on loosely and cook on 350 degrees until cheese is melted.
Grilled Steaks with Red Chile Sauce
3 oz dried guajillo chilies
4 cups boiling-hot water
1 (12-oz) jar roasted red peppers, drained, seeded, and coarsely chopped
3 garlic cloves, minced
1 teaspoon cumin seeds, toasted and ground in an electric coffee/spice grinder
1 tablespoon chopped fresh oregano or 3/4 teaspoon dried, crumbled
1 teaspoon salt, or to taste
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 teaspoon cider vinegar, or to taste 6 (3/4-inch-thick) boneless rib-eye steaks (7 to 8 oz each)
Rinse chilies and remove stems, then split open and discard seeds and ribs. Heat a dry well-seasoned cast-iron skillet or heavy skillet over moderate heat, then toast chilies in batches, turning them, about 30 seconds total. Transfer chilies to a heat-proof bowl and pour boiling water over them. Cover bowl and soak chilies, stirring occasionally, until softened, about 20 minutes. Reserve 2 cups soaking liquid, then drain chilies in a colander. Purée chilies, reserved soaking liquid, and roasted peppers in 2 batches in a blender until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, pressing on and discarding solids. Cook garlic, cumin, oregano, and salt in butter in a 4-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, whisking occasionally, until reduced to about 2 1/2 cups, 15 to 20 minutes. Add vinegar and salt to taste. Keep sauce warm, covered.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high. Pat steaks dry and season with salt. Grill steaks, uncovered, on lightly oiled grill rack, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a platter and let stand, loosely covered with foil, 5 minutes. Serve steaks with sauce.
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