My Blog's mission is to inspire and encourage friends and followers to take risks in decorating, painting, transforming vintage and discarded items into beautiful ornaments for our homes. I hope I can be of help and inspiration to all my followers. I am a self-made decorator, and have not formal training in designing or decorating, however, by sharing we learn from each other. Enjoy, grab a cup of tea or coffee and have fun.
Friday, March 18, 2011
my new button
I have a beautiful new button, see the pineapple pin. Please grab it cut and paste it takes you to my shop also.
Happy St. Patrick's day from good old Boston
Beef Main Page Add A Recipe Tell Your Friends Recipe Requests E-Cards
There are currently 196 different recipes in our Cookbook
Search Recipes: Match Any Word Match All Words
Corn Beef & Cabbage
Recipe Number: 1033559444
Contributor: NA
Rating: 6.70 based on 3 votes
Rate This Recipe
Review This Recipe
Email Recipe Serves: Serves 8
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Print Friendly Version
Recipe Reviews
E-Card Recipe
Ingredients:
6 to 8 LB Gray Corned Beef Brisket
1 Onion, Celery and Carrot Trimmings
4 TBS. Pickling Spice
4 Each Whole Garlic
1 Med. Head Cabbage (Remove outer leaves and slice into 8 wedges) 8 Med. Carrots (peeled and Sliced)
2 Lg. Yellow Turnip (Peeled and Cubed)
16 Each Red Bliss Potatoes (Cut and Cubed)
8 Each Parsley Stems
water as needed
Cooking Instructions:
1) Place the brisket in a large pot and cover with water. Add vegetable trimmings, parsley, garlic and pickling spice.
2) Cover and place on a med-high heat until the pot boils. Reduce to a simmer for 2 to 3 hours until tender. Check the meat by inserting a fork. Fork should be inserted and withdrawn with ease. DO NOT OVERCOOK.
3) Remove the meat from the pot and strain the cooking liquid and reserve.
4) Use the cooking liquid to blanch the remaining vegetables, separately. (DO NOT OVERCOOK VEGETABLES 5) Slice brisket diagonally across the gain holding the carving knife at a 45 degree angle. Because the grain runs in different directions, turn the piece of meat to assure cutting across the gain. Re-Heat in Corned Beef Stock.
Additional Comments:
From the Sylvan Street Grille in Peabody & Salisbury, MA
Peruse Another Category:
Choose Category Appetizers and DipsBassBeefBeveragesBouillabaisseBreads and MuffinsBreakfast and BrunchCalarmariClamsCrabDesserts and SweetsFlounderHaddockHalibutJams and JelliesLambLobsterMarinadesMixed SeafoodMusselsOystersPastaPorkPoultrySalads and DressingsSalmonSauces and SalsasScallopsSeasonings, Rubs, ButtersShrimpSoleSoups, Chowders and StewsStuffingSwordfishTroutTunaVealVegetables and Side Dishes
Beef Main Page Add A Recipe Tell Your Friends Recipe Requests E-Cards
There are currently 196 different recipes in our Cookbook
Hello Friends:
I live near Boston, about 20 minutes when the traffic is good, otherwise I can be in route for one hour. It depends on the games, it took me forever, to get used to RED SOCKS LAND. I moved here from quiet Connecticut. However, my family is here so I moved. I am a Bostonian, kind of, since I don't like to live in the City. Don't get me wrong, its a beautiful small city, with lots of history, old antique homes, etc. etc. that I love. I also, now love the small restaurants, the Boston Symphony, the Pops, the Patriots, and of course not having to drive three hours to see my kids.
Enough of this, I"m planning to show you the beautiful homes, I mean ANTIQUE, very very old, and the ocean. I live one mile from the ocean.
Of course today, everyone celebrated GREEN, ate cabbage, potatoes, and red meat. Also, listen to beautiful irish bands, and watched the Southie parade.
It took me forever to understand the area. One of the things I didn't like was their patriotism for the city, the state, the Red Socks, and the Patriots. Also, their accent, and the famous way people drive here.
Can you imagine, coming from a rural town in little Ct. to this. But I gave it sometime, and I got used to the cars decorated with all kinds of Patriots, and Red Sox paraphanelia. I got used to the famous T, the green, purple, red line (the all wonderfulsubway) Someday I will tell you stories.
I got used to the famous Common, and the tourists, including the strange way that when you ask for directions, Bostonians speak of SQUARES. Well I couldn't figure anything out. I love SMALL towns, there are some in Ma. that don't even have street lights at all. I love that. I don't live there, but I know of those little tiny towns near the NW part of the stat.
Well, like I was saying they are two strange holidays in Ma. one is St. Patrick's day and the other one is Evacuation Day..This one is related to History. Since I love History, I know all about the tea party, and Paul Revere, the church and so on.
I love the history of this town, I love the monuments, the patriotism, how most of the people stay in their home town and don't travel much.
Also, a lot of the people who live away from the city, don't go there ever, because of the traffic, the colleges, the restaurants are kind of expensive, of course the closer to the city everything is more expensive.
I live you with a little background of how I ended living here, and a great recipe for St. Patrick's dinner,
love
martha
Search Recipes: Match Any Word Match All Words
Home I Recipes I Cookbooks I Dining I Travel I Order Seafood I Inns I Drop Us A Line I Free Newsletter
©2002, LobsterAnywhere.com I http://www.logodesign-webdesign.com/
Cook Book Online
by The Scripts Joint
There are currently 196 different recipes in our Cookbook
Search Recipes: Match Any Word Match All Words
Corn Beef & Cabbage
Recipe Number: 1033559444
Contributor: NA
Rating: 6.70 based on 3 votes
Rate This Recipe
Review This Recipe
Email Recipe Serves: Serves 8
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Print Friendly Version
Recipe Reviews
E-Card Recipe
Ingredients:
6 to 8 LB Gray Corned Beef Brisket
1 Onion, Celery and Carrot Trimmings
4 TBS. Pickling Spice
4 Each Whole Garlic
1 Med. Head Cabbage (Remove outer leaves and slice into 8 wedges) 8 Med. Carrots (peeled and Sliced)
2 Lg. Yellow Turnip (Peeled and Cubed)
16 Each Red Bliss Potatoes (Cut and Cubed)
8 Each Parsley Stems
water as needed
Cooking Instructions:
1) Place the brisket in a large pot and cover with water. Add vegetable trimmings, parsley, garlic and pickling spice.
2) Cover and place on a med-high heat until the pot boils. Reduce to a simmer for 2 to 3 hours until tender. Check the meat by inserting a fork. Fork should be inserted and withdrawn with ease. DO NOT OVERCOOK.
3) Remove the meat from the pot and strain the cooking liquid and reserve.
4) Use the cooking liquid to blanch the remaining vegetables, separately. (DO NOT OVERCOOK VEGETABLES 5) Slice brisket diagonally across the gain holding the carving knife at a 45 degree angle. Because the grain runs in different directions, turn the piece of meat to assure cutting across the gain. Re-Heat in Corned Beef Stock.
Additional Comments:
From the Sylvan Street Grille in Peabody & Salisbury, MA
Peruse Another Category:
Choose Category Appetizers and DipsBassBeefBeveragesBouillabaisseBreads and MuffinsBreakfast and BrunchCalarmariClamsCrabDesserts and SweetsFlounderHaddockHalibutJams and JelliesLambLobsterMarinadesMixed SeafoodMusselsOystersPastaPorkPoultrySalads and DressingsSalmonSauces and SalsasScallopsSeasonings, Rubs, ButtersShrimpSoleSoups, Chowders and StewsStuffingSwordfishTroutTunaVealVegetables and Side Dishes
Beef Main Page Add A Recipe Tell Your Friends Recipe Requests E-Cards
There are currently 196 different recipes in our Cookbook
Hello Friends:
I live near Boston, about 20 minutes when the traffic is good, otherwise I can be in route for one hour. It depends on the games, it took me forever, to get used to RED SOCKS LAND. I moved here from quiet Connecticut. However, my family is here so I moved. I am a Bostonian, kind of, since I don't like to live in the City. Don't get me wrong, its a beautiful small city, with lots of history, old antique homes, etc. etc. that I love. I also, now love the small restaurants, the Boston Symphony, the Pops, the Patriots, and of course not having to drive three hours to see my kids.
Enough of this, I"m planning to show you the beautiful homes, I mean ANTIQUE, very very old, and the ocean. I live one mile from the ocean.
Of course today, everyone celebrated GREEN, ate cabbage, potatoes, and red meat. Also, listen to beautiful irish bands, and watched the Southie parade.
It took me forever to understand the area. One of the things I didn't like was their patriotism for the city, the state, the Red Socks, and the Patriots. Also, their accent, and the famous way people drive here.
Can you imagine, coming from a rural town in little Ct. to this. But I gave it sometime, and I got used to the cars decorated with all kinds of Patriots, and Red Sox paraphanelia. I got used to the famous T, the green, purple, red line (the all wonderfulsubway) Someday I will tell you stories.
I got used to the famous Common, and the tourists, including the strange way that when you ask for directions, Bostonians speak of SQUARES. Well I couldn't figure anything out. I love SMALL towns, there are some in Ma. that don't even have street lights at all. I love that. I don't live there, but I know of those little tiny towns near the NW part of the stat.
Well, like I was saying they are two strange holidays in Ma. one is St. Patrick's day and the other one is Evacuation Day..This one is related to History. Since I love History, I know all about the tea party, and Paul Revere, the church and so on.
I love the history of this town, I love the monuments, the patriotism, how most of the people stay in their home town and don't travel much.
Also, a lot of the people who live away from the city, don't go there ever, because of the traffic, the colleges, the restaurants are kind of expensive, of course the closer to the city everything is more expensive.
I live you with a little background of how I ended living here, and a great recipe for St. Patrick's dinner,
love
martha
Search Recipes: Match Any Word Match All Words
Home I Recipes I Cookbooks I Dining I Travel I Order Seafood I Inns I Drop Us A Line I Free Newsletter
©2002, LobsterAnywhere.com I http://www.logodesign-webdesign.com/
Cook Book Online
by The Scripts Joint
Subscribe to:
Posts (Atom)