266740 hot buttered mussels irish Recipes

  • Hot Buttered Rum
    butter, qts. water, cinnamon sticks, ground nutmeg and
    4 More
    butter, qts. water, cinnamon sticks, ground nutmeg, vanilla, salt, brown sugar, captain morgan spiced rum
    9 ingredients
  • Hot Buttered Rum
    butter, softened, sugar, brown sugar and
    6 More
    butter, softened, sugar, brown sugar, vanilla ice cream, softened, ground cinnamon, ground nutmeg, boiling water, rum
    15 min, 9 ingredients
  • Chocolatey Irish Coffee
    hot coffee, baileys irish cream, irish whiskey and
    1 More
    hot coffee, baileys irish cream, irish whiskey, creme de cacao
    2 min, 4 ingredients
  • Irish Coffee II
    chilled whipping cream, sugar, hot strong coffee and
    1 More
    chilled whipping cream, sugar, hot strong coffee, irish whiskey
    4 ingredients
  • Mussels Mariniere
    onion, minced, garlic clove, minced, butter, mussels and
    6 More
    onion, minced, garlic clove, minced, butter, mussels, white wine or 1 cup dry vermouth, carrot, sliced, parsley, chopped, bay leaf, thyme or 1 tsp , powdered, tarragon or 1 tsp , powdered
    1 hour 5 min, 10 ingredients
  • Irish Coffee Bars - Chewy Delicious Blondies
    unsalted butter, plus more for pan, all-purpose flour and
    11 More
    unsalted butter, plus more for pan, all-purpose flour, baking powder, baking soda, light brown sugar , packed, freshly ground coffee (use decaf if you re concerned about caffeine!), salt, eggs, pure vanilla extract, sliced almonds, skin on, melted butter, warm, irish whiskey, sugar
    45 min, 13 ingredients
  • Hot Roast Beef Commercials
    i use a 3 1/2 to 4 lb chuck roast, well marbelized with f... and
    30 More
    i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...
    5 hour , 32 ingredients
  • Hot Buttered Rum Batter (With and Without Alcohol) Hot Buttered Rum Batter (With and Without Alcohol)
    butter, pumpkin pie spice, nutmeg, cinnamon, allspice and
    4 More
    butter, pumpkin pie spice, nutmeg, cinnamon, allspice, eggs, beaten, brown sugar, rum extract, quality light rum
    26 min, 10 ingredients
  • Hot Buttered Rum Mix Hot Buttered Rum Mix
    butter, brown sugar (about 1 1/8 cups tightly packed) and
    5 More
    butter, brown sugar (about 1 1/8 cups tightly packed), cinnamon, nutmeg, ground ginger, real vanilla
    10 min, 7 ingredients
  • Hot Butter Rum Hot Butter Rum
    butter softened, brown sugar, confection sugar and
    3 More
    butter softened, brown sugar, confection sugar, vanilla ice cream softened, nutmeg, cinnamon
    6 ingredients
  • Hot Buttered Rum Muffins Hot Buttered Rum Muffins
    butter, softened, sugar, eggs, all-purpose flour and
    7 More
    butter, softened, sugar, eggs, all-purpose flour, baking powder, salt, ground nutmeg, milk, rum, divided, sugar
    11 ingredients
  • Hot Buttered Cider Mix Hot Buttered Cider Mix
    butter, softened, brown sugar, honey, ground cinnamon and
    5 More
    butter, softened, brown sugar, honey, ground cinnamon, ground cardamom, apple cider or juice, apple brandy , optional
    15 min, 9 ingredients
  • Hot Mussel And Summer Vegetable  Soup Hot Mussel And Summer Vegetable Soup
    chorizo sausage sliced (can be substituted with italian h... and
    18 More
    chorizo sausage sliced (can be substituted with italian hot sausage), kl mussels (washed and scrubbed), olive oil, chopped onion, diced carrots, diced celery, beef broth, red wine, whole peeled tomatoes (chopped ), tomato sauce, tomato paste, garlic, minced, zucchini, diced, green bell pepper, diced, chopped parsley, hot chili flakes, salt and pepper to taste, grated parmesan cheese
    40 min, 19 ingredients
  • Hot Bailey's Irish Cream Chocolate Drink Hot Bailey's Irish Cream Chocolate Drink
    dark chocolate (chopped ), boiling water, cream, milk and
    4 More
    dark chocolate (chopped ), boiling water, cream, milk, vanilla, baileys irish cream, cream, for topping, cinnamon, for topping
    10 min, 8 ingredients
  • Hot Mocha With Irish Cream Hot Mocha With Irish Cream
    creamy evaporated milk, water, coffee, drinking chocolate and
    1 More
    creamy evaporated milk, water, coffee, drinking chocolate, irish cream
    2 min, 5 ingredients
  • Irish Cream Double Chocolate Truffle Fudge Irish Cream Double Chocolate Truffle Fudge
    semisweet chocolate morsels, white chocolate chips and
    7 More
    semisweet chocolate morsels, white chocolate chips, powdered sugar, butter or 1/4 cup margarine, irish cream, semisweet chocolate morsel, white chocolate chips, butter or 2 tbsp margarine, cut to pieces, irish cream
    30 min, 9 ingredients
  • Mussel Soup with Rouille Toasts Mussel Soup with Rouille Toasts
    baguette , halved crosswise, water and
    15 More
    baguette , halved crosswise, water, jarred piquillo peppers (about 1/2 cup, see note ), garlic cloves, thickly sliced, extra-virgin olive oil, fresh lemon juice, salt, cayenne pepper, unsalted butter, mussels , scrubbed and debearded, dry white wine, saffron threads, crumbled and soaked in 2 tbsp water, onion, minced, celery rib, minced, tomato paste, bottled clam juice mixed with 2 cups water, light cream
    17 ingredients
  • Irish Cream Breakfast Bananas Irish Cream Breakfast Bananas
    whole bananas, fresh lemon juice, butter, melted and
    1 More
    whole bananas, fresh lemon juice, butter, melted, irish cream liqueur
    20 min, 4 ingredients




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