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Addison Collins's journal Insi
No Photos 20th Dec 2017
What To Cook For St. Patty's Day: Savory Lamb Stew With Guinness

Cut the fat and concentrate the taste with a few simple changes in an old standby beef stew recipe. Choose leaner cuts of beef whenever possible, cook vegetables in wine instead of butter, and you will find you have a fresh-tasting hearty meal.Combine all ingredients in a crock-pot or slow cooked slow cooked diced lamb casserole and set to medium heat. Cider should be ready in about half an hour but the longer you cook it the more blended the flavors are.Everyone loves a gingerbread house. One of my most memorable Christmas's involved helping my mother decorate the gingerbread house she baked every year. If you have small children this is an excellent way to let them help with the holiday baking while providing slow cooked lamb casserole them with a long lasting memory.While the good food and plenty of sports are great, at its core, JP Fitzgerald's is an Irish pub. The bar area features great Irish beers and whiskey, along with a lively and friendly crowd and bartenders with the requisite brogues.Around St. Patrick's Day this is often enjoyed with Irish Stew. The traditional ingredient in the stew is lamb. My family won't touch lamb with a 10 foot pole. We use beef. You can try this recipe or use your family's favorite.Just as with ground beef, you can double up on beef recipes. Double up on browning the onions and the cubes of beef and you have either two freezer meals, or two completely different dishes. You can make an easy Beef lamb stew and the next night you can pop some puff pastry on the same easy beef recipe and you will produce an impressive Beef Pie Recipe!This is a crockpot recipe, but you can of course cook this on the stove if you like. It's the same process except you want to bring your soup to a boil and then let simmer for 30 minutes (if using cooked chicken) to an hour (if using raw chicken) until the chicken is falling off the bone.Weighing Honey: when a recipe calls for a certain weight of honey, syrup, jam or anything sticky like that, put the tin on the scales and spoon out what you need, subtracting the amount from the weight of the tin and its contents. If your lamb stew gourmet magazine calls for dry ingredients too, put them in the bowl first; it makes mixing and cleaning easier.

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