Part Irish/Part Italian

As I was looking at Irish recipes the other day, I came across one that I remember as a child. My mother used to make one of my favorite desserts - Rice Pudding; I didn't know that it came from Ireland, for I thought rice was an oriental delicacy. As many of you know, I do not measure anything unless I am making it the first time. I got this from watching my mother, grandmother and great aunt cook. Anyway, I had some rice left over from a meal, and I decided that I wanted to make rice pudding- so, I did. I added two eggs slightly beaten, about 2 handful of raisins, cinnamon til it covered the rice, about 1 cup of brown sugar, and enough milk to cover the rice mixture. I then baked it at 350 degrees for about 1 hour. It was very good. I then ran across a recipe for rice panna cotta (this is an Italian custard). I had some of the rice pudding left, so I made the panna cotta. I heated in a microwave 2 cups of heavy cream and 1 cup sour cream for 7 minutes. In the mean time, I added 1 envelope (about 2 teaspoons Unflavored gelatin) to 2 Tablespoons of cold warm and let it bloom. After the cream is hot enough but not boiling, add the gelatin until it is melted, then add the rice pudding. Pour in a decorative mold; refrigerate. It is very delicious.

The Traditional Dinner for St.Patty's Day

Many think that the traditional meal for St. Patrick's Day is Corned Beef and Cabbage, but it isn't. This dish became traditional when the Irish came to America. Corned Beef and Cabbage was served only on special days or Holidays because beef was too expensive; but when they migrated to America, they found that beef was cheaper here. While in Ireland, main meat was lamb or mutton because they raised sheep. Some may ask, "Where is she getting this stuff?" Several years ago, when we had an ethic party, I looked up most of this information. Also, I went to History channel.com to make sure that my information is correct. It is amazing what you can find on the Internet. Anyway, to get back to the subject, Corned Beef and Cabbage is served in most pubs or Irish restaurants here in the USA, but in Ireland - they serve Irish Stew. The meat is usually lamb, potatoes, carrots, onions, and a few other veggies that I didn't catch while watching the video on the History Channel, and I didn't want to watch it again because my computer is so old and too slow (Like me). I found out that the onions were brought to Ireland when the Romans invaded it, and the potatoes came from Central America and brought to Ireland from Sir Walter Raleigh. So if you want to make the true traditional Dinner to celebrate St Patrick's Day, then have a good bowl of Irish Stew. Until then, have a great day.

Not an Irish Dish, but a Creation

Yesterday I was hungry for something starchy; but since I have been diagnosed with diabetes, I have tried to stay away from pasta. I decided that to make mac and cheese, but I wanted more than just mac and cheese. I went through the pantry and refrigerator to see what ingredients I had on hand. This is what I found: In the fridge, there were eggs, velveeta, romano and parmesan cheese, bell pepper, onion, garlic, carrots, celery, butter, milk and peppperoni. I thought that this would really jazz up the mac and cheese, so this is what I came up with. I this that I will call this Supreme Mac and Cheese.

Supreme Mac and Cheese or Confetti Macaroni

• 1 box macaroni ; cook according to directions, but do not cook the entire length for it will continue to cook while in the oven (I am thinking the next time I make this not to cook the noodles, but put it in the milk). Will let you know if it works.
• 1tablespoon olive oil and 2 tablespoons butter
• 1 celery stalk, diced
• 1 small carrot, diced
• 1/2 green bell pepper, diced
• 10 pepperoni, julienned ( You can used more if you like)
• 1 Tablespoon minced garlic
• 1 Tablespoon Italian Seasoning
• Salt and Pepper to taste
  
• 2 cups milk
• 1/2 cup each: romano and parmesan cheese
• 1 cup shredded cheddar cheese
• 12 ounces velveeta cheese
• 1 egg and 1 yolk, slightly beaten (or you can use two eggs)
  

1. Preheat oven to 350 degrees.
2. Spray a casserole dish with Pam or other cooking spray.
   
3. Sautee the veggies in the oil and butter until tender.
4. Add the seasonings.
   
5. Add milk and heat on low heat until hot but not boiling.
6. Add the cheeses until they are melted; take a little of this mixture and add to the eggs to temper them , then add back into the mixture.
7. Add the macaroni and mix well.
8. Pour into the prepared dish and bake for 30 minutes.

I didn't do this, but if you would like to add more cheese on top, you can.

This is a good way to get your kids to eat veggies; or even some adults.
Serve with a salad and you have a good meal.
Also, use your imagination and add things that you think would be good in this.

A Sweet for my Sweets

As promised I am writing another recipe from Ireland. This time it is a sweet delight. When I did my research for Irish foods, I came across this delicious recipe. Many will recognize this when they taste them, for they are your typical After Dinner Mints. Knowing this, you now add any flavor the flavor.

PEPPERMINT CREAM

• 1 LARGE EGG WHITE
• 1 POUND BOX CONFECTIONERS SUGAR
• PEPPERMINT OIL OR ESSENCE (OR ANY FLAVOR YOU WOULD LIKE TO TRY)

1. Cover a pan with parchment paper
2. Beat egg whites with fork.
3. Add about half of sieved confectioners sugar; mix well with wooden spoon, and slowly add the rest of sugar, about 1 tablespoon at a time until stuff paste.
4. Shake a little confectioners sugar on work surface, and empty the paste on it.
5. Add 3 -4 drop of the flavor and gently knead with fingers until it is a smooth paste. Keeping adding sugar to the paste until you have a stiff paste and able roll out.
   
6. Rub sugar on rolling pin and roll paste to 1/4 inch thick.
7. Cut the paste with a cutter, or you can use your imagination for shapes. Since it is March, and if you have shamrocks, use them.
   
8. Place the cut paste o the parchment paper.
9. Cover the mints with a clean tea towel and leave in a cool place.. DO NOT REFRIGERATE.
10. Store in small paper cases in airtight tin.

This is getting me excited about fixing some good Irish dishes. I just might have to go into the kitchen and start making some good Irish foods. Also, if you would like to use food coloring, you may add it Step 5 when you add the flavor of your choose. You can make this candy at any time.
Enjoy.

Luck of the Irish

Being mostly of Irish decent, I thought I would dedicate this month to Irish recipes. Looking at the Irish recipes and the recipes that I grew up on, they are almost similar, but over the years, the recipes have become Americanized. However, Several years ago, when I had an Ethnic party, I was looking up some recipes from England, Ireland, and Scotland for this is where most of my ancestors came from. I found this one recipe that caught my eye. It is Colcannon. This became one of my favorites because it is made with potatoes, and I love potatoes! So I would love to share with you.

COLCANNON

• Potatoes (depends on how many you are cooking for )
• cabbage (1head)
• butter
• milk
• salt and pepper to taste
• parsley or chives
  

1. Quarter the cabbage and boil until tender, drain and cut in strips
   
2. Peel and cube potatoes; boil until tender; drain ; add butter and milk and mash.
3. Add the cooked cabbage.
4. Garnish with the parsley or chives.
5. Enjoy.

Also, you can add bacon or ham ; make a salad and you have a meal
I never had this as a child, but this is very delicious.

Next article will be a sweet, so stay tuned. Man this is making me hungry.

"Cinfully" Cinnamon Rolls

Okay, I was asked to make cinnamon rolls for a non profit organization where I volunteer. I was experimenting with a recipe that I already have on the blog for yeast bread. For those who have not read my blog for a long time or are new to it, I will repeat the recipe.

• 6 cups flour
• 2 Tablespoons brown sugar
• 2 Teaspoons salt
• 4Tablespoons soften butter
• 2 1/2 Teaspoons yeast (or 1 Packet)
• 2 cups warm water (90 - 110 degrees)
• 2 eggs and 1 egg yolk Slightly beaten (save the white for a later use)

1. Place the flour, sugar, salt butter and yeast in a mixing bowl. Turn the mixer on to stir so the ingredients will incooperate.
2. Slowly add the water and allow it to mix with the dry ingredients. Add the eggs and mix
   
3. When it is mixed together turn up the speed level to 4.
4. Let the dough mix for about 10 minutes ( this better than the old fashion way - kneading by hand).
5. Place the dough in a well greased bowl ( I use Pam Spray); cover and place in a draft free area ( Like the oven, but make sure that is not turned on.) If your oven has a warm and hold button, turn it on while making the dough; then turn it off before you put the dough in the oven.
6. Allow the dough to rise til it has doubled in size ( about 1 hour)
7. Punch down the dough and place it on a floured surface area. Knead the dough until smooth.
8. Now you have a choice of making regular bread or cinnamon rolls. If you choose the rolls, then this is what you need: Cinnamon, Brown Sugar and butter. The reason I am not putting the amount for this is because I love cinnamon and will cover the rolled out dough with a lot of cinnamon, butter and sugar. If you like raisins and nuts, you can put them in too.
9. okay, I got ahead of myself. divide the dough in half. place 1/2 back in the bowl and cover while you are working with the other half. It is easier to work it in halves.
10. Roll the dough out in a rectangle (20X14) I used a cutting board that size. Make sure that it is flat. Now the dough is going to be very springy, and you might be thinking that "I'll never get it that big"; but it will, and you don't have to be exact.
11. Now that you have it the way you want it, you may spread the melted butter on the dough (it is better to spread if it is melted). You can use a pastry brush to do the spreading.
12. Sprinkle the cinnamon all over the dough, then add the brown sugar. At thispoint, you can add whatever you would like to your rolls.
13. Start from the back, and start rolling the dough towards you; when you get to the end, pinch the seam together and the ends also.
14. With a knife, cut the dough at 1 inch intervals, and place the roll on a greased or sprayed pan. The rolls can be touching for it gives them a better texture.
15. Allow them to rise a second time.
16. Preheat the oven to 400 degrees. Bake for 30 minutes. Now, a word to the wise; some ovens are differnt than others, so it is best to keep an eye of them. You would like for the rolls to be golden brown.
17. While the rolls are baking, you can make the glaze: about 1/4 cup confectioners sugar and 2 teaspoons milk. Mix together and when the rolls are out of the oven, drizzle the glaze over them.
18. Enjoy with a nice cold glass of milk.

Ripen Banana Muffins

I had some very ripe bananas that I just had to use up because I didn't want to throw them away. Because we are trying to eat more vegetables and fruits, I decided that I would make something with them. I also had some praline walnuts that I made for Valentine's Dinner, so I threw some of them in the recipe.I also thought that I better write it down before I forgot how I made them.

• 5 ripen bananas
• 1 stick of butter, soften
• 1 cup brown sugar
  
• 4 eggs
• 2 teaspoons baking powder
  
• 3 cups flour
• 1 cup oats
• 1 teaspoon vanilla
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 cup walnuts coarsely chopped
• 1 cup raisins

1. Preheat oven to 350 degrees.
2. Use cooking spray and spray the muffins pans.
   
3. Cream the butter and brown sugar.
4. Add eggs, one at a time.
5. Add the flour, oats, vanilla, nutmeg, and cinnamon; beat until well mixed.
6. Add walnuts and raisins; stir until well mixed.
7. Fill muffin pans to 2/3 full (I used an 1/4 cup to fill the individual muffin holes)
8. Bake for about 30 minutes.

Now, I forgot to add baking powder or soda, but the muffins did rise a little. They are going to have a heavier texture than your normal muffins, but while they were cooking, the aroma was so aromatic that you could smell them baking outside. A lady came to the door to inspect the outside of the house for the insurance company, and she said that the smell was making her hungry; I wonder if it is making the roofers hungry? I will give them one when they come out of the oven.

Okay, I tasted the muffins and they have a good flavor to them, but would be lighter if I had remembered to put in the baking powder.

If you would like the praline walnuts, here is what you do.

• 1 12 ounce bag of walnut halves
• 1 cup water
• 1 cup of honey

1. put all three ingredients in a skillet, and bring the water to a boil. Cook until all of the moisture is gone; use a low to medium heat and keep an eye on it so that the walnuts do not burn.

Like I said, I just threw some stuff together to make something out of the bananas, and now I have to come up with a name - if you can think of a good one, let me know.