Lynne's Delmonico Potato's - a Family Hit!Q

Lynne makes this at all of our family gatherings - its always a hit!  I felt the need to re post for the Easter Season!  Everyone in my family LOVES these!

 

 

Delmonico Potatoes

This is an easy, and AWSOME potatoe recipe! Guaranteed to be in the family for generations!

Ingredients

1	Bag Frozen Hashbrowns – cubed or shredded
1	Can Cream of Chicken soup
1	Container sour cream
2	Cups shredded cheddar cheese
½	Cup shredded swiss cheese
1	Small onion, diced
¾	Cup Butter

Directions

1.     Mix all ingredients in large bowl.      

2.     Place in a greased casserole dish or large oven proof bowl.

3.     Top with Panko Bread Crumbs.

4.     Bake 11/2 to 2 hours at 375 degrees, or until brown and bubbling.

Enjoy  -Bon Appetit!

Guinness Braised Beef Brisket.... sense a theme here?

Another of my wife's awesome recipe's that include Guinness.... hmmm.... must be a theme here!  This is a totally fantastic way to cook the brisket - comes out falling apart, and totally yummy.  The sauce is simple and fantastic.  Serve with traditional boiled carrots, baby reds and cabbage. Make sure to put the sauce over the veggies too when you serve!  A great way to spice them up!


Here you go:


Guinness Braised Beef Brisket


For the brisket:


1 fresh beef brisket ( about 5 pounds 
2 bottles Guinness Stout
1 tablespoon whole black peppercorns
4 bay leaves
Additional water to cover


For the Sauce:


1/2 cup horseradish, drained
1/2 cup sour cream
1/4 cup mayo
1 tbs Worcestershire
Salt and Pepper to taste


For the brisket - Combine all ingredients in a pot large enough to hold the meat; simmer covered until tender - about 2 - 3 hours depending on the weight.  This can be done in a crock pot as well.  Remove from pot, slice thin across the grain and serve (although the meat will be falling apart, which is fine)


For the sauce: Combine all ingredients, mix well.  Refrigerate for an hour or two to let the flavors meld.

Guinness Beef Stew - Simply Awesome!

Ok, in light of the date, felt the need to re post this recipe.  Probably one of my top 5 meals!!

Instead of stew meat, we usually use a Top Round ( sometimes known as London Broil) steak, and cut it into cubes.  It costs about the same, and is a much higher quality meat. 

For the Garlic Smashed potatoes, we use baby red’s, with the skins on.  Cut them up into about ½ inch cubes, and use about a heaping handful per serving. Rinse, then cover with water.  I add about a ¼ tsp salt, and ½ tsp garlic powder to the water.  Boil, until you can break the pieces up with a fork.  Drain, and return to the pan.   Add about 2 tbs of butter, about a ¼ cup half and half, another tsp garlic powder,  6 or 7 twists of fresh ground pepper, and a heaping tablespoon of sour cream to the potatoes, and mash with a hand masher till thick and lumpy.  Lumpy is GOOD in this case – be careful with the half and half – doesn’t take much. A chunk of cream cheese turns them into heaven….. not a lot- about  one inch of the block, maybe a ¼ cup…

So here is the recipe!  Enjoy – it’s an awesome winter meal.  Bon Appetit

Lynne’s Guinness Beef Stew:

Ø      Ingredients:

Ø                  2 ½ lbs stew beef

Ø                  1/3 cup all purpose flour

Ø                  1/3 cup olive oil

Ø                  1 large onion, chopped

Ø                  3 cloves garlic, chopped fine

Ø                  3 cups Guinness beer

Ø             4 cubes beef bullion

Ø                  1 tsp salt

Ø                  1 tsp Worcestershire sauce

Ø                  ¼ tsp pepper

Ø                  1 16 oz bag carrots

Ø      1 10 oz pkg frozen peas

Directions:

1. Cut meat into 1 inch cubes. Coat meat with flour, reserve leftover flour.
2. In a 6 qt pot, heat oil over med high heat
3. Brown meat all over in small batches, remove pieces as they brown.  Reduce heat to medium
4. Add onion and garlic to drippings in pan, stir till tender.  Add reserve flour.
5. Gradually add beer, bullion, salt, pepper, Worcestershire.  Stir until slightly thickened. 
6. Add meat, heat to boiling.  Reduce heat to low, cover and simmer for 2 ½ hours until meat almost tender, stirring occasionally.
7. Add carrots, heat to boiling.  Reduce heat to low, cover and simmer for 20 minutes.

8.                  Add peas, cover and simmer for 10 minutes until all vegetables are tender.  Serve over Garlic Mashed Red Potatoes.

Scrambled Egg Pizza

Ok, we have been on a bit of a Pizza binge at work.  Just made the Chicken Thai Pizza yesterday for lunch.  This recipe comes from my co-manager Ashley, who made it for dinner the night before!  Looks yummy - definitely going to make it this weekend.  Thanks Ash!



Scrambled egg pizza:
Pizza dough
Olive oil
Cherry tomatoes (sliced)
Red bell pepper (sliced)
Sweet onion (sliced)
Baby portabella mushrooms
1/4 lb hot bulk pork sausage (cooked)
Scrambled eggs seasoned w/salt & pepper (about 5)
Fresh mozzarella (sliced thin)
1/4 cup shredded Colby jack cheese

1. Flatten dough out on a lightly flowered cookie sheet. Brush with olive oil. Press slices of cherry tomatoes into dough. Pre bake at 425 degrees for about 10 minutes or until lightly golden brown.
2. Sprinkle with peppers, onions, mushrooms, cooked sausage and cooked scrambled eggs.
3. Top with mozzarella and colby jack. Bake 15 minutes or until cheese is melted and started to brown and crust is to desired brownness.