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Recipes
Irish Shepard Pie
By Rhonda7447
This is a relatively easy, but yummy recipe your family will love
- 2 pounds ground beef
- 1 cup sweet onion, diced
- 1 cup baby carrots, diced
- 3/4 cup Guinness beer
- 1/2 cup red wine plus another dash
- 3/4 cup or more beef broth (if beer not included)
- 5 teaspoons Worcestershire sauce
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried sage
- 2 teaspoons dried marjoram
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 pound russet potatoes, about 4 to 5 medium
- 4 tablespoons butter
- 1/1 /2 cup Irish white cheddar cheese, finely grated
- 1/4 cup milk
- 1/4 cup fresh parsley, chopped
- 1/3 cup scallions or chives, chopped
- Salt and white pepper to taste
Lemony Shrimp Scampi with Asparagus
By Rhonda7447
In a large pot of boiling salted water, cook pasta according to directions and add asparagus, drain
- 3/4 3/4 3/4 lb angel-hair pasta
- 2 2 2 T olive oil
- 3/4 3/4 3/4 lb large or jumbo shrimp, peeled and deveined
- 6 6 6 T unsalted butter
- 3 3 3 cloves of garlic, minced
- 1/4 1/4 1/4 cup lemon juice (2 lemons), plus wedges for serving
- 2 2 2 T fresh chopped parsley
- bunch bunch of asparagus with rough ends snapped off, then cut remaining stalks in half
Avegelemono
By Rhonda7447
Greek Chicken Soup
- 64 oz chicken broth + 2 cups of water
- 2 cups cooked chicken
- 1 package of Orzo pasta
- 3 eggs
- 1/3 cup lemon juice
- 1 T lemon zest
- parsley for garnish
Orange & Honey Glazed Porkchops
By Rhonda7447
In a bowl, whisk together orange zest and juice, vinegar, honey, and 1/4 teaspoon pepper
- 2 oranges (1 zested and juiced, 1 cut into 8 wedges)
- 1/4 cup white-wine vinegar
- 3/4 cup honey, preferably orange blossom
- Salt and pepper
- 4 bone-in pork chops (about 8 ounces each, 1 inch thick)
- 5 sprigs rosemary
Pasta with Escarole and Shrimp
By Rhonda7447
In a large pot of boiling salted water, cook pasta 1 minute less than package instructions
- Coarse salt and ground pepper
- 3/4 pound short pasta, such as campanelle or farfalle
- 1 large head escarole, trimmed and cut crosswise into 1-inch strips
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, sliced
- 3/4 pound large shrimp, peeled and deveined
- 1/3 cup nonfat plain Greek yogurt
- 7 ounces feta, crumbled (1 3/4 cups)
- 2 tablespoons coarsely chopped fresh dill
Pappardelle with Mushrooms
By Rhonda7447
1. Rinse porcini thoroughly
- 1/2 cup dried porcini mushrooms
- 2/3 cup boiling water
- 8 oz uncooked pappardelle pasta or bucatini
- 3 1/2 tsp salt, divided
- 1 T olive oil
- 1/4 cup finely chopped shallots
- 1 (4 oz) packages exotic mushroom blend, sliced or coarsely chopped
- 2 garlic cloves - minced
- 2 T dry sherry
- 2 oz Parmigiano-Reggiano cheese, divided
- 1/4 cup heavy whipping cream
- 1 ts0p finely chopped fresh sage
- 1/2 tsp cracked black pepper
- 1 tsp truffle oil (World Market)
- Sage leaves (optional)
Chicken Chili Verde
By Rhonda7447
Combine all ingredients except cilantro in a stew pot
- 3 3 1lb) cup cooked chicken - cubed (about 1lb)
- 1 1 1 can (28 oz) Las Palmas Green Enchilada Sauce
- 1 1 1 can (19 oz) black beans - drained and rinsed
- 1 1 1 box (10 oz) corn kernels
- 1 1 1 cup chopped onions
- 2 2 2 cloves garlic, minced
- 1 1 1 T chopped cilantro
Buche de Noel / Yule Log
By Rhonda7447
Preheat oven to 325 degrees
- Cake: 1 cup cake flour, 1 1/4 tsp baking soda, 1/4 tsp salt, 6 T cocoa, 1/3 cup boiling water, 1 1/2 tsp vanilla extract, 1/4 cup butter - softened, 1/4 cup vegetable shortening, 1 cup granulated sugar - divided, 2 eggs - separated, 1/2 cup buttermilk.
- Cream Filling: 1 cup whipping cream, 1/2 cup granulated sugar, 1 1/2 tsp vanilla extract
- Glaze: 2 cups semisweet chocolate chips, 1/2 cup butter - softened, 1/2 cup whipping cream, Confectioners sugar
Crab Cakes
By Rhonda7447
Preheat oven to 250 degrees
- 2 pounds lump crabmeat, picked over for cartilage
- 1 cup dried breadcrumbs
- 1 cup mayonnaise, store-bought or homemade
- 2 large eggs
- 1 red bell pepper, stem, seeds, and ribs removed, cut into 1/8-inch dice
- 1 yellow bell pepper, stem, seeds, and ribs removed, cut into 1/8-inch dice
- 1/2 cup fresh cilantro leaves, chopped
- 4 scallions, chopped
- Coarse salt and freshly ground black pepper
- Vegetable oil, for frying
- Cilantro-Lime Mayonnaise
Spiced Shrimp with Ginger Rice and Peas
By Rhonda7447
336 Calories
- 4 tsp vegetable oil
- 2 scallions, white and green parts separated and thinly sliced
- 1 T minced peeled fresh ginger
- 1 cup long-grain rice
- Coarse salt and ground pepper
- 1 cup frozen peas
- 1 lb large shrimp, peeled and deveined
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- Lime wedges