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Steak & Guinness Pie

If you feel like having a traditional Irish meal this St. Patrick's day, what better way than having Steak & Guinness Pie? Exported from MasterCook, check out the below recipe to make your own...

Steak & Guinness Pie

Ingredients:
2 1/4 pounds of Round Steak
1 tablespoon of Flour
1 teaspoon of Brown Sugar
1 tablespoon of Raisins (optional)
5 Onions
10 fluid ounces of Guinness
8 slices of Bacon
Parsley Chopped
1 Recipe of short Pastry*

*For double-crust pie in deep pie dish, Cut the steak into bite sized cubes, roll in seasoned flour and brown in the lard with the bacon-chopped small.

Directions:
Place the meat in a casserole dish. Peel and chop the onions and fry until golden before adding them to the meat.  Add the raisins (if wanted) and brown sugar.  Pour in the Guinness. Cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2½ hours.

Stir occasionally and add a little more Guinness or water if the rich brown gravy get too thick.  Meanwhile, line a deep pie dish with half the pie crust and bake it blind.  Then add the Guinness/beef mixture from the casserole dish, cover with the top layer of pie crust and bake until finished.  Probably about 10 more minutes.  Serves 4

Source: http://fp.enter.net; Exported from MasterCook

Traditional Recipes for St. Patrick’s Day

If you plan on celebrating Saint Patrick’s Day this year, make sure you do so with traditional Irish foods.  Here’s a great recipes for Corned Beef and Cabbage that you can make this holiday!

Corned Beef & Cabbage with Horseradish Sauce

Serving Size: 8               
Categories: Beef, Irish                            

Ingredients (Amount & Measure)
--------  ------------  --------------------------------
   1      Onion
   4      Cloves-whole
   4      pounds Corned beef
   2      Parsley sprigs
   8      Peppercorns-whole
   2      pounds of Cabbage
   1      cup Sour cream
   1      tablespoon Prepared horseradish

Work Time: 15 minutes   
Total Time: 3 hours 45 minutes

Directions:
Peel onion and stick with cloves.  Put corned beef, onion parsley and peppercorns in a large pot and cover with water.  Cover, bring to a simmer and cook gently until tender, 2-1/2 to 3 hours.  Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes. Combine sour cream with horseradish.  Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side.

Nutritional Value:
Per serving: 553 calories, 36g protein, 40g fat, 2808 mg sodium, 11g carbohydrates, 135 mg cholesterol.

*Exported from MasterCook*

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Source: http://fp.enter.net

Easter Recipes for Kids

You have enough on your plate this month with Easter rolling around, pictures needing to be taken and baskets to be assembled. Why not have your little ones help you out this Easter dinner? Below are really easy and simple recipes for you and your little helpers!

Edible Easter Bunny Salad

Ingredients:
Pear halves
Raisins
Miniature marshmallows or cottage cheese
Lettuce
Apple slices or Almonds

Directions:
Place a lettuce leaf on a plate. Add the pear half on lettuce, for body. Insert raisins for the eyes and nose. The ears are made from apple slices or almonds and a miniature marshmallow or cottage cheese become the bushy tail.

Banana Pops
Ingredients:
• 2 Bananas
• Honey (or melted chocolate)
• Desiccated Coconut (or rice krispies)
• Popsicle sticks
• Plates
• A baking dish lined with baking paper

Directions:
1. Peel the bananas, then cut them in half and push Popsicle sticks into the bottom of both pieces of banana.
2.  First, Roll the bananas in some honey, and then in the coconut.
3.  Place the banana pops on a baking tray lined with a sheet of baking paper and then freeze.
4.  Your banana pops will be ready to eat the next day

Source: dltk-kids.com & amazingmoms.com

Another Valentine's Recipe from ForRent.com

Want to know how to make Toll House cookies from scratch?  It's really not that hard! Just take a look....

Items needed:
2 1/2 cup Flour
1 tsp Baking Soda
1 tsp Salt
1 cup Butter
3/4 cup Gran. Sugar
3/4 cup Brown Sugar
1 tsp Vanilla
1 tsp Water
2 Eggs

Process:
Mix well. Add 1 cup of Chocolate Chips (optional 2 cups of Oatmeal). Set your oven to 375 degrees and cook on a baking pan for 10-12 minutes!

And enjoy with a cold glass of milk!!

Valentine’s Day Recipe

This is an old family recipe of mine. Hope you enjoy as much as I do!! J

 

Perfect-Every-Time-Fudge

 

Item s you’ll need:

3 6oz. packages of semisweet chocolate chips

¼ teaspoon of salt

1 cup of butter

1 7 oz. jar of marshmallow cream

1 13 oz. can of evaporated milk

41/2 cups of sugar

1 cup of chopped walnuts

1 teaspoon of vanilla

 

 

Instructions:

 

Put chocolate, salt, butter and marshmallow cream into large bowl. Combine

evaporated milk and sugar in large saucepan; place over moderate heat. Bring to full rolling boil stirring constantly. Boil 15 minutes. If you use a candy thermometer, temperature should register 236 degrees. Pour milk mixture over chocolate mixture and beat until chocolate is melted and blended. Fold in nuts and vanilla. Spread into two greased 8x8 pans. Refrigerate until candy is firm. Cut into small squares-makes about 5 lbs of yummy goodness! J

Quick & Easy Super Bowl Recipe

Spicy Seven Layer Dip

 
Items you’ll need:

 

1-2 cans Refried beans

Container of Avocado Dip

1-2 tubs of Sour Cream

1 lb of ground beef/turkey/chicken

1 Green Pepper (diced)

Sliced Jalapeno Peppers

1 bag of Shredded Cheddar or Taco/Mexican Cheese

1-2 bags of Tortilla chips (recommended Tostitos Gold Tortilla Chips as they are thicker & will hold the dip better)

 

 

Process:

1. First Layer: Heat up the refried beans in the microwave until it becomes smooth (a few minutes), you’ll need to spread a flat layer on your pan. Then let it cool.
2. Second Layer: smooth over the avocado dip onto of refried beans layer leaving a ¼ to 1/8^th of an inch on the side.
3. Third Layer: smooth sour cream over the avocado dip, also leaving ¼ to 1/8^th of an inch on the side (so you can start to see the layers on the side of the pan).
4. Fourth Layer: sprinkle the ground beef onto of the sour cream layer. For a healthier alternative you can use ground turkey or chicken. Depending on your taste you can lightly sprinkle or pile on the meat. (or none for vegetarian dip)
5. Fifth Layer: add the diced green pepper on the ground meat
6. Sixth Layer: add Jalapeno peppers onto of the green peppers (more if you like extra spice, less if not too spicy)
7. Seventh layer: depending on your preference for cheese, you can sprinkle or just dumb the whole bag (evenly distributed) on top of the entire dip!

 

This dip can be refrigerated until needed, so you can do this in the morning, make all your preparations for the party and bring it out as guests start to arrive.

Final Holiday Recipe from ForRent.com

Cheddar-Chive Biscuits

These Cheddar-Chive Biscuits are an easy option when you want to set out the food and enjoy the fun.

INGREDIENTS
4 cup(s) self-rising flour
1/4 cup(s) fresh chives, snipped
2 tablespoon(s) sugar
1 teaspoon(s) freshly ground coarse black pepper
3/4 cup(s) solid vegetable shortening, chilled and cut in small chunks
1 cup(s) shredded cheddar cheese
1 1/2 cup(s) (up to 1 3/4 cups, as needed) buttermilk
1/4 cup(s) unsalted butter (optional), melted

   
DIRECTIONS
Preheat oven to 400 degrees F. In a large bowl, stir flour, chives, sugar, and pepper until blended; using a pastry blender, cut in shortening and cheese, until mixture resembles coarse crumbs.
Drizzle 1 1/2 cups buttermilk over the flour mixture, stirring it in with a large fork until a moist dough forms, adding the remaining 1/4 cup buttermilk if dough seems dry (it should be slightly sticky). Turn dough out onto a floured surface. With floured hands, gently knead 3 or 4 times until dough comes together.

   
Dust surface with a little more flour, then roll dough 3/4-inch thick. Using a 2 1/2-inch biscuit or cookie cutter, cut out rounds. Transfer dough rounds to a baking sheet, 1 inch apart. Gather dough scraps and repeat rolling and cutting, for a total of 24 biscuits.

   
Make a slight dimple in the center of each biscuit to help the top rise evenly. Bake 18 to 20 minutes, or until golden brown. Remove from oven and brush tops with melted butter, if using. Serve warm.

   

   

Souce: MSN Lifestyle

More Holiday Recipes from ForRent.com

Hot Artichoke and Tuna Dip
3 oz. tuna, drained
12 oz. marinated artichoke hearts, drained
1-2 cloves garlic
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup chopped canned green chilies
1 tablespoon minced green onion
2-3 tablespoon  mayonnaise
Hot pepper to taste
Crackers or French bread to eat with
   
Blend all ingredients, expect crackers or bread, in a food processor.  Process till blended, not pureed.  Put in ovenproof dish and bake uncovered in 350 degree temp (Fahrenheit) for 30 minutes or till golden brown.  Serve hot with crackers or bread. Makes 12 servings.

   

Crab Dip

8 oz Cream Cheese

1 ½ tablespoon Worcestershire sauce

1 tablespoon lemon juice

1 tablespoon of mayonnaise

1 small finely minced onion

Dash of Tabasco sauce

Garlic powder to taste

   

Mix well and spread in round glass pie plate.

   

1 12oz. bottle of Heinz chili sauce

Dash of Tabasco sauce

1 tablespoon of horseradish sauce

   

Mix and spread on top of cream cheese layer

   

1 lb. of lump (or claw) crabmeat-sprinkle on top of chili sauce (add chives on top for color)

 

Hope you enjoy these!

Another Holiday Recipe from ForRent.com

Peanut Butter Balls

 

Prep: 35 minutes

Stand: 10 minutes

Makes about 25 candies

 

Ingredients:

½ cup of peanut butter

3 tablespoons butter, softened

¼ cup of crisp rice cereal

1 cup of powdered sugar

6 ounces chocolate-flavored candy coating, cut up

 

1. In a bowl stir together peanut butter and butter. Gradually add cereal and powdered sugar, stirring until combined. If necessary, knead with hands until smooth. Shape mixture into 1-inch balls; place on a baking sheet lined with waxes paper. Set aside.
2. In a small heavy saucepan melt candy coating over low heat, stirring constantly until smooth. Remove from heat; cool for 5 minutes. Using a fork, dip balls, one at a time, into coating, allowing excess to drip off. Return to waxed paper; let stand until coating is set (about 10 minutes). To save for another day you can store them, tightly covered, in the refrigerator for up to 1 month (or freeze for up to 3 months-but be sure and thaw at room temp. before serving once frozen).

 

Source: Better Homes & Gardens New Cook Book; 14^th edition

Holiday Recipe from ForRent.com

I have tried this one and it's great! Hope you enjoy it as much as I did!

Cranberry Chip Cookies

   

½ cup sugar

½ cup vegetable shortening or margarine

2 eggs

1 tsp vanilla

1 cup flour

1 cup quick oats

1 tsp baking powder

1 cup vanilla baking chips

½ cup dried cranberries

½ cup faked coconut

   

Heat oven to 350°F.   Combine sugar, shortening, eggs and vanilla.  Beat with mixer (medium).  Add flour, oats, and baking powder.  Beat low till soft dough forms.  Stir in chips, cranberries and coconut.

   

Drop dough on ungreased cookie sheets.  Bake 9 to 11 minutes.