Irish Potato Cakes

Posted on March 16, 2017 by admin
Irish Potato Cakes
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Ingredients
  1. 2 cups mashed Irish poatoes
  2. 1 cup of flour
  3. 1 large onion diced
  4. 1/2 tsp of black pepper
  5. 1 tsp of salt
  6. 3 egg yolks
  7. vegetable oil
  8. 1/2 cup of heavy whipping cream
Instructions
  1. Mix potatoes, flour, onion, egg yolks, whipping cream, pepper, and salt together in a bowl until it is a thick batter consistency (you might need to add more flour).
  2. Heat oil in a skillet over medium heat.
  3. Patty the cakes about an inch thick and four inches wide like a hamburger patty.
  4. Cook until golden brown, once you take them out lay them on a paper towel to drain the access oil and add salt and pepper. Serve while warm.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Sauteed Cabbage

Posted on March 16, 2017 by admin
Bacon Sauteed Cabbage
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Ingredients
  1. 1 large head of cabbage
  2. 1/2 lb of thick cut peppered bacon
  3. 1/2 large onion
  4. 1 1/2 tsp of sea salt
  5. 1/2 tsp freshly ground black pepper
  6. 1/8 cup of apple cider vinegar
Instructions
  1. Remove the core and chop the cabbage into 2 inch sections.
  2. Fry bacon in a large saute pan until crispy then remove. Add cabbage and onion in the bacon grease and cook until translucent.
  3. Chop the bacon into crumbles and add back into the pan with the cabbage. Add salt, pepper and vinegar let cook uncovered for 3 more minutes string occasionally.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Corned Beef & Cabbage Soup

Posted on March 16, 2017 by admin
Corned Beef and Cabbage Soup
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Ingredients
  1. 2 tbls butter
  2. 1 medium diced onion
  3. 3 cloves of minced garlic
  4. 2 chopped carrots
  5. 2 bay leaves
  6. 1 sprigs of thyme
  7. 1/2 teaspoon pepper
  8. 1/2 teaspoon salt
  9. 2 Irish potatoes quartered
  10. 6 cups cabbages chopped
  11. 8 cups beef broth
  12. 1 lb cooked corned beef 1/8 inch slices
Instructions
  1. In a large pot, melt butter and add in onion, garlic, carrots, bay leaves, thyme, salt and pepper. Saute, stirring frequently, until tender.
  2. Stir in broth cabbage and potatoes. Cover and bring to a boil. Reduce heat to medium-low and continue to simmer covered for 20 minutes. Uncover and add corned beef and simmer for around 15 more minutes, let rest for 15 minutes and serve.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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