Guinness Recipes

11/3/2007 2:10:16 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Champ Champ is a mixture of mashed potatoes and scallions or fresh chives that is served in a mound with a well of melted butter in the center. Traditionally it is eaten with a spoon, starting from the outside of the mound and dipping each spoonful in butter. From The Irish Heritage Cookbook. 2 lbs. potatoes, peeled and cut into 2-inch pieces 1/2 cup milk, light cream or half and half 6 tbsps. butter 1 1/3 cups chopped scallions or fresh chives Salt and pepper to taste 1. Cook potatoes in boiling salted water until tender, 12-15 minutes. Drain and mash. 2. Meanwhile, in a medium saucepan, combine milk and 4 tbsp. of butter. Heat over medium heat until butter is melted. Add scallions or chives, reduce heat to simmer, and cook until scallions or chives are soft, 2 to 4 minutes. 3. Add potatoes, salt and pepper to milk mixture and stir until blended. To serve, spoon champ into a bowl or onto a plate, make a well in center, and top with remaining butter. Serve at once. Serves 4
11/3/2007 2:10:31 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Beets in Guinness with Beet Greens 9 pounds beets including the greens (4 1/2 pounds without the greens), trimmed, leaving 2 inches of the stem ends intact and reserving 1 pound of the beet greens 3 tablespoons Guinness stout 1 tablespoon red-wine vinegar 1/2 stick (1/4 cup) unsalted butter the reserved beet greens or 1 pound of kale, coarse stems discarded and the leaves washed well, spun dry, and chopped very coarse In a kettle cover the beets with 2 inches cold water, bring to a boil, and simmer the beets, covered, for 20 to 35 minutes (depending on their size), or until they are tender. Drain the beets and under the cold running water slip off and discard their skins and stems. In a skillet bring to a boil the stout and the vinegar and whisk in 2 tablespoons of the butter. Stir in the beets, quartered, add the salt and pepper to taste, and keep the beets warm, covered. In a large skillet heat the remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it sauté the reserved beet greens, stirring, for 5 minutes, or until they are tender, and stir in the salt and pepper to taste. Arrange the greens around the edge of a platter and mound the beets in the center. Serves 8.
11/3/2007 2:10:45 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Oyster and Guinness Risotto with Watercress 4 servings 2 tablespoon olive oil 1 red onion chopped 1 clove garlic, crushed 1 1/2 cups arborio rice 1 cup sliced mushrooms 125ml Guinness 1.25 litres hot chicken stock 24 freshly shucked oysters 1/2 cup chopped fresh watercress Cracked black pepper to taste Grated rind and juice of 1 lemon Heat olive oil in a heavy based large saucepan. Add onion and garlic and cook for 1-2 minutes or until translucent. Add rice and mushrooms and cook 1-2 minutes. Pour in Guinness and cook, stirring until all liquid is absorbed. Add the chicken stock, a cup or so at a time, stirring and allowing the liquid to be absorbed before adding more. Continue stirring and adding stock until rice is plump and soft, about 20-30 minutes. Stir in oysters, watercress, pepper and lemon juice and rind and cook 1-2 minutes. Remove from heat, cover and set aside for 3 minutes. Serve immediately.
11/3/2007 2:23:15 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Evil Bart's Fire Smoked Beans Ingredients Method 4 lb. dried white beans, soaked overnight 4 ham hocks 2 bottles Guinness Stout 2 large garlic cloves 1 lb. brown sugar 2½ c. molasses 2½ c. tomato puree ¾ c. cider vinegar 2 Tbs. Cookshack Spicy Chicken Rub 2 Tbs. red crushed chilies 2 Tbs. toasted coriander 5 Granny Smith apples, diced 10 bacon strips Soak beans overnight. Boil with 1 bottle Guinness and 4 hocks. Watch water level. Should not fall below level of beans. Boil until some of beans are just starting to break up. Pour off liquid until ¾ level of beans. Clean and dice hocks and add with remaining ingredients. Place bacon on top of beans. Bake at 250F for 5 hours and uncover. Raise temperature to 350F and continue to bake, stirring every 10 minutes for 30 to 40 minutes. Place in hotel pan and smoke with hickory for 3 hours, stirring every 20 minutes. If beans are dry add tomato juice to desired consistency.
11/3/2007 2:23:31 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Guinness Beef Stew 2 lbs sirloin steak 2 tblsp. dripping 2 onions (large) 2 cloves of garlic ¼ cup plain flour 1 cup beef stock 1 cup Guinness 3 carrots 2 bay leaves 1 tsp. fresh thyme 6 prunes 2 tbsp. chopped parsley Chop onions, crush garlic and slice carrots. Cut meat into small chunks. Cut prunes in half and remove the stone. Fry onions in dripping. When golden brown add crushed garlic. Cook for 1 minute. Remove onion and garlic from the frying pan and put aside. Add meat to remainder of dripping in pan and fry until meat is brown on all sides. Reduce heat and add flour. Coat the meat with the flour and add stock slowly to form a thick sauce. Add Guinness and simmer. Add onions and garlic and carrots, herbs and season with salt and pepper. Stir all ingredients simmer for 1-2 hours. Don't cover. This gives it a thick sauce. Stir occasionally so that the meat doesn't stick to the bottom of the saucepan. Add the prunes a half an hour before the end. Garnish with parsley before serving. This dish can be prepared the day before and reheated gently before serving.
11/3/2007 2:23:45 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Irish Beef Stew with Guinness Stout 2 tbsp olive oil 3 bay leaves 2 lbs beef stew meat, cut into 1 1/2 inch to 2 inch cubes (with some fat) 1 large yellow onion, peeled and cut into 1/4 inch slices 2 cloves garlic, peeled and chopped 1 tsp dried thyme, whole 1 tsp dried rosemary 2-3 tbsp all-purpose flour 3/4 cup beef stock 1/2 cup Guinness stout 1 tbsp chopped parsley 1/2 lb carrots, sliced salt & freshly ground black pepper to taste Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth. Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 F oven for about 2 hours, stirring a couple of times. Check for salt and pepper before serving. Serves 4-6
11/3/2007 2:24:02 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Irish Rebel Stew 2.5 lbs beef (chuck roast) and/or lamb (shoulder) - the tougher, fattier cuts of meat are fine, as they will become tender through long cooking. 4-6 medium potatoes (about 2.5 lbs) 4-6 large carrots (about 1 lb) 3 Tbsp bacon fat or lard 2 Tbsp Worcestershire sauce 1 tsp coarse black pepper 1/2 tsp oregano 1/2 tsp fennel seeds 1/4 tsp tarragon 1/4 tsp sweet paprika 1/4 tsp thyme 2 bay leaves 1 tsp gumbo file 1 bottle Guinness flour water Cut the meat into large chunks (about 1.5 or 2 inches on a side). Put some flour (1/4 cup or so should do it) in a bowl, add the meat, and toss until coated. Do not bother to shake off excess flour. In a deep cast-iron stewpot, heat bacon fat on high until it sputters when you drip water on it. For those of you who can't bear using animal fat, 2 Tbsp of your favorite oil should work fine. When hot, drop meat into stewpot and brown thoroughly on high heat. Be attentive here and stir the meat often until all sides are browned. Add 1 cup of the Guinness and the Worcestershire sauce. Let it simmer a couple minutes until flavor and aroma have developed, scraping any brown bits up from the pan bottom and sides. Add 1 cup water, herbs and spices (except file), and remaining Guinness. Let simmer on medium-high heat for 10-15 minutes. While it simmers, wash potatoes and cut into large chunks (perhaps 6 chunks per potato, and yes they really should be that big). And don't peel them - it's sacrilegious. Wash (don't peel) the carrots, and cut them into long pieces (2 inches or so). Add potatoes and carrots to stew. Add enough water to almost cover everything, cover and cook over medium heat for at least an hour, preferably two. Stir occasionally to prevent sticking or burning. When you stir, use a fork. Break a few of the potatoes up as you do, mixing them back into the broth. This will result in a much thicker, heartier stew. You may also adjust the thickness to your preference with water or flour, depending on how you like it. About 15 minutes before serving, add 1/2 tsp of the gumbo file, turn off heat and let the stew stand to thicken (don't worry, the cast iron pot will keep it plenty warm). The file is a good thickener, so if your stew is too thin, add the full teaspoon. During dinner, leave the pot covered in a warm (but turned-off) oven or on a burner over the lowest possible heat. This will keep it warm when people go back for seconds (and they will). Serve with Guinness, bread (for sopping up afterwards), and plenty of salt. Seal and refrigerate any uneaten stew. To reheat, add a little water and simmer until thoroughly warmed. This stew loses absolutely nothing by being around for a couple of days. Variations: This is a very rich and flavorful stew as is, and really does not need the additional flavors of garlic or onion common in most stews. However, for people who must have them, one large yellow onion (diced) can be added in the last few minutes of the browning of the meat, but be careful not to burn it. Garlic should be crushed or minced and added along with the spices. Other common additions include peas, celery, parsley, and other vegetables.
11/3/2007 2:24:17 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Glens of Antrim Stew 1 oz/25 g butter 2 lb/900 g lamb or beef, cubed 1 large onion, coarsely chopped 2 carrots, chopped 1 tbsp plain flour (optional) 0.5 pint/275 ml beef stock 2 tbsp tomato puree 0.5 tbsp sugar 2 potatoes, cubed (optional) 1 bottle of Guinness or a large glass of red wine 1 bouquet garni (sprig of parsley, sprig of thyme, 1 bay leaf tied up in muslin) Salt and freshly ground black pepper Tabasco sauce Melt the butter in a large pan and fry the meat in it until browned on all sides. Do not crowd the pan; brown the meat in two or three batches if necessary. Remove the meat from the pan, add the onion and carrots and cook until slightly softened. Return the meat to the pan, add the flour, if using, then stir in the stock, tomato puree and sugar. Bring to the boil and then reduce the heat to a simmer. Add the potatoes, if using, the Guinness or the wine, the bouquet garni and salt and pepper to taste. Cook over a low heat for about 1 to 1 1/2 hours or until the meat is tender. While the stew is simmering, add 4 or 5 drops of Tabasco to taste.
11/3/2007 2:25:36 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Tuatha De Danaan Beef Stew 2 to 3 lbs beef chuck 1 lb carrots 1 lb celery 1 lb potatoes 2 to 3 bottles Guinness extra stout. corn starch water salt pepper to taste Braise the meat until it's well done. Do not dredge with flour. Remove the meat and add a enough water to make a gravy. Cut the meat into desired size cubes. Return the meat to the pot and add two bottles of Guinness. Add enough water so that the meat is covered. Bring to a boil, then simmer for 2 hours, or until the meat falls apart. Add the carrots, celery, potatoes, and the last bottle. Cook until the veggies are soft. Add salt and pepper to taste Mix cornstarch with a little water and stir into the stew. Simmer a few minutes until it is the desired thickness. Remember, the idea with stew is to add what you like and cook the meat until you can cut it with a spoon. (Great served over garlic mash potatoes)
11/3/2007 2:33:49 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	County Wicklow Beef Stew 1/4 lb bacon 2 lg onions, thinly sliced 1 Tbsp granulated sugar 1 cup flour 1 Tbsp dried thyme 1/2 tsp black pepper, freshly ground 1 tsp salt 3 lbs beef, in 1" cubes 12 oz Guinness Extra Stout vegetable oil chopped fresh parsley (optional) Egg noodles or baking powder biscuits (optional) Coarsely dice the bacon and fry in a large skillet over medium heat until crisp. Remove bacon, leaving grease in pan. Lower heat, add onions to the bacon grease and sauté until tender. Sprinkle the sugar over the onions, raise the heat to high, and stir until onions turn brown. Remove onions to strainer and let drip until bowl, collecting the drippings. Meanwhile, mix the flour, thyme, salt, and pepper, and coat the beef cubes with the mixture, discarding any remaining flour mixture. Add the collected onion drippings back to the skillet, raise heat to medium high, and brown the beef cubes on all sides in small batches, removing each batch to an oven casserole dish when browned. Add vegetable oil to the skillet as necessary. Once all the beef has been browned and removed, pour Guinness into pan, add bacon bits, and deglaze the skillet (heat and stir until all the brown bits come off the bottom of the pan). Add the onions to the beef in the casserole dish, pour the contents of the skillet into the casserole, and cover. Cook in a 325 degrees F oven for 1.5 hours or until beef is tender. Serve atop egg noodles or baking powder biscuits, garnished with parsley, with Guinness as the accompanying beverage. Serves 6-8.
11/3/2007 2:34:04 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Beef in Guinness The Guinness in this recipe has the same function as the wine in Coq Au Vin - the acid and moisture combined with the long, slow cooking help tenderize the tough but flavorsome meat. 2 1/2 lb/ 1 kg shin of beef 2 large onions 6 medium carrots 2 tbsp seasoned flour a little fat or beef dripping 1/2 cup dry cider 1/2 pt/ 250 ml/ 1 cup Guinness with water sprig of parsley (serves four) Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1 1/2 - 2 hours. Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes.
11/3/2007 2:34:18 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Beef In Guinness II Ingredients for 6 servings: 2/3 lb Beef, cubed 1/2 c Flour, seasoned Oil; for frying 2 Onion; sliced 4 Garlic clove; minced 3 Carrot; sliced 1 tsp Parsley; minced 1/2 tsp Thyme Salt; to taste Pepper; to taste Beef broth 24 oz Guinness preparation: Dip beef in flour and coat on all sides. Brown in oil, in batches and remove to heat proof pot or casserole. Sauté onions and garlic in same oil and add to beef. Add carrots, parsley and thyme. Season with salt and pepper. Pour enough beef broth to cover and bring to a boil. Reduce heat and simmer 30 minutes. Lift meat, onions and carrots from pot to serving plate with slotted spoon. Over high heat, reduce sauce to half the original volume. Pour sauce over meat and serve.
11/3/2007 2:34:33 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Irish Spiced Beef 20 cloves 2 tsp ground allspice or cinnamon 6 Shallots, finely chopped 2 tsp Prague Powder (can be obtained from from a Polish, German or Czech butchershop) 1lb Kosher Salt (coarse) 1 tsp black pepper 3 tsp. ground mace 7-8 lb. beef. 2-3 bay leaves, ground nutmeg, 2 bottles of Guinness Grind all dry ingredients and mix. Add shallots. Rinse beef and place in Tupperware-like container, or glass container. Rub meat with 1/7 of the spice/salt mixture. Place meat back into container, cover and set out in a cool spot, or in the refridgerator. Once a day for 7 days, rub the meat with one seventh of the mixture, turn over and re-cover. Leave the liquid that forms with the meat. At the end of seven days place meat and liquid into a big pot -add water to top up and cover the meat and boil until the meat is tender.(a fork should just barely be able to lift up strands of meat) Change water adding clean water and boil for another 30 minutes. Then add carrots,onions, and potatoes. Cook until almost done. Add two bottles of Guinness, and boil for another 10-20 minutes. Serves 3 This is dish is enjoyed both hot at dinner and cold at breakfast.
11/3/2007 2:34:48 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Simple Guinness Roast Ingredients One 3-4 LB Beef Regal Rump Roast 3 Tbsp coarse ground black pepper 3 Tbsp garlic salt 2-3 cups Guinness 1 Bay Leaf 1/4 cup olive oil 2 cups cut carrots 1 green bell pepper, sliced in strips 2-3 potatoes cubed 1 Tbsp flour Heat oven to 350F. Rinse roast and pat dry. Mix pepper and garlic salt, rub onto all sides of roast. Place roast on bottom of clay or metal roasting pan, add oil, bay leaf, and Guinness. Add 1 cup water. Roast covered for 90 minutes. Add vegetables, roast covered for 30 minutes. Remove meat and veggies. Gravy: pour liquid into a small saucepan, heat to near boiling. Mix well 1/2 cup COLD water and flour. Add Flour/water mixture to saucepan, stirring constantly. Reduce to simmer, stir until thickened. Feeds 2 Celtic warriors or 4 normal people.
11/3/2007 2:35:05 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Guinness Corned Beef 4 pounds corned beef brisket 1 cup brown sugar 1 (12 fluid ounce) can or bottle Irish stout beer Directions 1 Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry. 2 Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar. 3 Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing. Editor's Note: During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.

Page: 1, 2, 3, 4, 5, 6

dating vs hookup

megaescorts