Beer-Baked Irish Beef

6 slices bacon, diced1/3 cup all-purpose flour1 teaspoon salt1/2 teaspoon ground black pepper1 teaspoon ground allspice2 1/2 pounds cubed beef stew meat4 carrots, peeled and cut diagonally into 1-inch pieces4 large onions, cut into eighths2 cloves garlic, chopped1/4 cup minced fresh parsley1 teaspoon dried rosemary, crushed1 teaspoon dried marjoram1 bay leaf1 (12 fluid ounce) can or bottle Irish stout beerPlace the bacon in a large nonstick skillet, and cook over medium heat until crisp and brown. Remove the bacon pieces and set aside, leaving the drippings in the skillet. Place the flour, salt, black pepper, and allspice in a large plastic zipper bag, and shake a few times to combine. Place the beef stew meat into the bag, and shake to coat the meat with flour mixture. Place the meat pieces in the skillet with the bacon drippings, and cook the meat until brown on all sides. Remove the browned meat to a slow cooker, and add the carrots, onions, garlic, parsley, rosemary, marjoram, and bay leaf to the cooker. Pour the beer into the skillet, and bring to a boil over medium-low heat, scraping all the browned bits of flavor from the bottom of the skillet. Pour the beer into the slow cooker, over the meat and vegetables. Cover, and cook on Medium setting until the meat is very tender, 4 to 5 hours. Before serving, remove the bay leaf, and sprinkle the stew with the reserved bacon pieces. Amount Per Serving  Calories: 601 | Total Fat: 38.5g | Cholesterol: 123mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 601

Total Fat: 38.5gCholesterol: 123mgSodium: 729mgTotal Carbs: 21.8g    Dietary Fiber: 3.4gProtein: 36.7g

St. Patrick's Day: Irish Brown Soda Bread

4 cups whole wheat flour1 cup bread flour1/3 cup rolled oats1 teaspoon baking soda1 teaspoon salt2 1/2 cups buttermilkPreheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets. Bake in preheated oven until golden brown, about 30 to 45 minutes. Amount Per Serving  Calories: 206 | Total Fat: 1.5g | Cholesterol: 2mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 206

Total Fat: 1.5gCholesterol: 2mgSodium: 355mgTotal Carbs: 41.3g    Dietary Fiber: 5.4gProtein: 8.8g VIEW DETAILED NUTRITION
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Mousse: Ultimate Irish Cream Chocolate Mousse

4 ounces dark chocolate, chopped3 eggs, separated1 tablespoon Irish cream liqueur1 cup whipped creamchocolate shavingsMelt the dark chocolate in a small saucepan over low heat. Remove from heat and allow to cool. In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream. Fold in 1/2 of the whipped cream. In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the chocolate mixture. Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving. Amount Per Serving  Calories: 458 | Total Fat: 36.7g | Cholesterol: 243mg Powered by ESHA Nutrient Database

Ultimate Irish Cream Chocolate Mousse

Servings Per Recipe: 4

Amount Per Serving

Calories: 458

Total Fat: 36.7gCholesterol: 243mgSodium: 81mgTotal Carbs: 22.9g    Dietary Fiber: 2.3gProtein: 8.2g VIEW DETAILED NUTRITION
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St. Patrick's Day: Irish Black Russian

1 (1.5 fluid ounce) jigger coffee flavored liqueur2 (1.5 fluid ounce) jiggers vodka1 (12 fluid ounce) can or bottle Irish stout beer1 (12 fluid ounce) can or bottle cola-flavored carbonated beverageHalf-fill a highball glass with ice cubes. Measure in the coffee liqueur and vodka. Pour cola to within 1/2 inch of the top. finish with enough Irish stout to form a 'head' on the top. Stir and serve. Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

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St. Patrick's Day: Nell's Irish Boiled Cake | Submitted By: Barbara Bratcher

1/2 cup raisins1/2 cup golden raisins1/2 cup dried currants3/4 cup packed brown sugar1/2 cup butter1 cup water1/4 cup dry sherry1 cup whole wheat flour1 cup all-purpose flour1 1/2 teaspoons baking powder1/8 teaspoon salt1 teaspoon ground cinnamonIn a medium saucepan, combine the raisins, golden raisins, currants, brown sugar, butter and water. Cook over medium heat, stirring occasionally, until boiling. Boil for 20 minutes, then remove from heat and set aside to cool. Preheat oven to 350 degrees F (175 degrees). Grease an 8x4 inch loaf pan. In a medium bowl, stir together the whole wheat flour, all purpose flour, baking powder, salt and cinnamon. Add the boiled ingredients along with the cooking sherry, mix until well blended. Pour the batter into the prepared pan. Bake for 45 minutes in the preheated oven, then reduce the oven temperature to 325 degrees F (165 degrees C) and bake 15 more minutes, or until a toothpick inserted comes out clean. Amount Per Serving  Calories: 251 | Total Fat: 8g | Cholesterol: 20mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 251

Total Fat: 8gCholesterol: 20mgSodium: 177mgTotal Carbs: 43.8g    Dietary Fiber: 2.5gProtein: 3.2g VIEW DETAILED NUTRITION
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Reviewed on Aug. 9, 2004 by ESSEESEE    Very easy indeed, and very good too - moist but crumbly. It is a fruit cake as we know them in Ireland and the UK; however I think it's a bit too sweet - a common failing in recipes adapted to the American taste, I find. I've made this a few times now and find it best with only half a cup of sugar, as the dried fruits add their own sweetness. You can use any dried fruits of your preference, of course - apples, apricots, dates, prunes, figs - whatever you like. Was this review helpful? [ YES ]
24 users found this review helpful Very easy indeed, and very good too - moist but crumbly. It is a fruit cake as we know them in...

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New Year: Irish Cream Creme Brulee | Submitted By: Grace Gutberlet

2 cups heavy cream1/3 cup white sugar6 egg yolks1 teaspoon vanilla extract3 tablespoons Irish cream liqueursuperfine sugar as neededPreheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep. Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling. Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes. Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve. Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar. Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven. Amount Per Serving  Calories: 417 | Total Fat: 33.8g | Cholesterol: 314mg

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St. Patrick's Day: Irish Soda Bread V | Submitted By: Freyja

3 cups all-purpose flour1 teaspoon salt2 teaspoons baking soda4 cups whole wheat flour2 teaspoons white sugar2 cups buttermilk1 cup milk1 tablespoon vegetable oilPreheat oven to 400 degrees F (200 degrees C). In a large bowl, sift together all-purpose flour, salt and baking soda. Add whole wheat flour and sugar; stir to combine. In a separate bowl, mix together buttermilk, milk and oil. Add milk mixture to flour mixture; mix just until combined. Divide dough in half and form into two round, flat loaves. Place loaves on a lightly greased baking sheet. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for an additional 25 to 30 minutes, until golden brown. Amount Per Serving  Calories: 144 | Total Fat: 1.5g | Cholesterol: 2mg

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Pretty good, but I was hoping for something that rivaled the "Katie O'Reilly" brand that is sold in stores around St. Patrick's day and has very similar ingredients. I added an egg to help hold the loaf together, and changed some of the whole wheat flour to oat flour, which unfortunately, made it more crumbly. If you don't have buttermilk (which can be difficult to find in stores), you can go a couple of different directions. You can follow the advice of one of the other reviewers and use vinegar milk. (Not the tastiest option.) You can buy powdered buttermilk in bulk food stores, which is what I used, and is also not terribly tasty. Yogurt mixed with a bit of milk to loosen it up is a good option, although lowfat yogurt can also be a bit bland. The tastiest substitute is probably sour cream, but also the fattiest. I added 2 cups of currents, which gave it a nice sweet flavor. I think next time I'll add more oil or butter to give the loaf more flavor. Was this review helpful? [ YES ]
10 users found this review helpful Pretty good, but I was hoping for something that rivaled the "Katie O'Reilly" brand that is... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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