Welcome New Members!!!!

Eibhlin · 03-02-2007, 09:28 PM

I don't think we have an official New Member Welcome thread...so without further ado...here it is!!!!

Eibhlin · 03-02-2007, 09:31 PM

I will try to go through and officially welcome our newest members, if it takes me a little time, please don't be sad!

So welcome to our newewst member: lloughea

:

Eibhlin · 03-02-2007, 09:52 PM

going by who has just joined this year....a grand if belated welcome to:

awiste
Jones
motoslam
wackyoverkhaki

ok, have to go get my steak and Guiness pie outta the oven, I will look over the join dates and get to everyone as I can!!
If anyone is fairly new, and wants a big fancy overdue welcome complete with obscene amounts of smilies, then by all means, post here!!

never.alone · 03-02-2007, 09:57 PM

what about me???

j/k

welcome everyone!!

Eibhlin · 03-02-2007, 10:01 PM

welcome to the house of fun!!! and remember when it comes to lunacy and jest you are

never.alone !!!

Eibhlin · 03-02-2007, 10:03 PM

LIKE OMG I FORGOT juel

Eibhlin · 03-02-2007, 10:04 PM

welcome to shagpal who joined NEW YEARS EVE!

Eibhlin · 03-02-2007, 10:06 PM

welcome to dmb2much

Eibhlin · 03-02-2007, 10:21 PM

ok, further welcomes to:

boe
bukowskis widow
Christel
davidn
daygo
demongene
Imetjewel
jekil1983
justaguy1982
livelatino80
maryccc
mjuehl3
mukman
Peaches
Rob
sebastienbourne
Slipstream

DreamsLast · 03-03-2007, 06:16 AM

Welcome new members!! Great to see you all here!! :-)

And Andrea, Guinness pie??? You're gonna have to share that recipe!!

Little Bird · 03-03-2007, 11:36 AM

Oh yeah - steak and guiness pie is gorgeous. Lovely on a cold day. Grand Irish hearty meal that never ages. I love it but only make it a couple of times a year.

to all the new members!!

Eibhlin · 03-03-2007, 12:05 PM

Good Ol Steak and Guiness Pie
--From Jamie Olivers Happy Days with the Naked Chefs--
** available in bookstores around the globe**

1 1/2 lb stewing beef diced, salt and fresh gound black pepper, 2-3 heaping Tbsp flour, olive oil, 1 onion peeled and roughly chopped, 1 large carrot peeled and roughly chopped, 4 sticks celery roughly chopped, 2 parsnips peeled and roughly chopped, 1 handful mixed herbs (thyme, rosemary, bay leaves) leaves picked, 2 1/2 cups Guiness or other stout (roughly 1 12oz bottle) 28oz. canned tomatoes (I used petite diced), 1 1lb 2oz. package puff pastry, 1 egg beaten

season beef generously with salt and pepper and toss around in the flour until evenly coated. Heat 2 or 3 glugs of olive oil in a large casserole type pan and fry the meat, in 2 batches if necessary until golden browned. Add onion and fry for 1 more minute, then add carrot celery parsnips and herbs. Fry for about 4-5 minutes then add the Guiness. Add the tomatoes and bring to boil, stir around and simmer (on a lower heat) for about 2 hours or until meat is really tender. The sauce should be nice and thick and really tasty. Season it, and at this point you could serve it with some mashed potatoes, or it will keep really good for up to 5 days in the fridge while improving flavor.

To make the pie preheat the oven to 375, put meat filling into an appropriately sized baking dish or 6 smaller individual dishes-any high sided round oven proof bowls will do. Roll out pastry, dusting with flour as you go until 1/4 inch thick. cut out 6 circles about 1/2 inch bigger than the tops of the bowls. Brush rims of bowls with beaten egg, place pastry on top and press down the outside of the bowls to secure. Brush tops of patry with beaten egg and lightly score tops. Bake in middle of preheated oven for 45 minutes or until golden and bubbly.

--I used one big dish, sprayed some Pam olive oil spray all over the inside and rim, thawed the Pepperidge farm puff pastry, unfolded it and just pressed it onto the dish, brushed the egg on an it came out yummy!

motoslam · 03-06-2007, 03:14 PM

Quote:

Originally Posted by Eibhlin

Good Ol Steak and Guiness Pie
--From Jamie Olivers Happy Days with the Naked Chefs--
** available in bookstores around the globe**

1 1/2 lb stewing beef diced, salt and fresh gound black pepper, 2-3 heaping Tbsp flour, olive oil, 1 onion peeled and roughly chopped, 1 large carrot peeled and roughly chopped, 4 sticks celery roughly chopped, 2 parsnips peeled and roughly chopped, 1 handful mixed herbs (thyme, rosemary, bay leaves) leaves picked, 2 1/2 cups Guiness or other stout (roughly 1 12oz bottle) 28oz. canned tomatoes (I used petite diced), 1 1lb 2oz. package puff pastry, 1 egg beaten

season beef generously with salt and pepper and toss around in the flour until evenly coated. Heat 2 or 3 glugs of olive oil in a large casserole type pan and fry the meat, in 2 batches if necessary until golden browned. Add onion and fry for 1 more minute, then add carrot celery parsnips and herbs. Fry for about 4-5 minutes then add the Guiness. Add the tomatoes and bring to boil, stir around and simmer (on a lower heat) for about 2 hours or until meat is really tender. The sauce should be nice and thick and really tasty. Season it, and at this point you could serve it with some mashed potatoes, or it will keep really good for up to 5 days in the fridge while improving flavor.

To make the pie preheat the oven to 375, put meat filling into an appropriately sized baking dish or 6 smaller individual dishes-any high sided round oven proof bowls will do. Roll out pastry, dusting with flour as you go until 1/4 inch thick. cut out 6 circles about 1/2 inch bigger than the tops of the bowls. Brush rims of bowls with beaten egg, place pastry on top and press down the outside of the bowls to secure. Brush tops of patry with beaten egg and lightly score tops. Bake in middle of preheated oven for 45 minutes or until golden and bubbly.

--I used one big dish, sprayed some Pam olive oil spray all over the inside and rim, thawed the Pepperidge farm puff pastry, unfolded it and just pressed it onto the dish, brushed the egg on an it came out yummy!

WOW! that sounded really professional.
sounded really tasty too lol

Little Bird · 03-03-2007, 01:57 PM

I'm going to make that for tomorrow. Yum.

See new members - not only do you get a big welcome, you get tasty Irish recipes to boot!

007 · 03-03-2007, 02:09 PM

I love Shepherd's Pie, I used to have some Irish people work for me, and those chaps could cook. I just drank the Jamesons. But I learned a lot of Gaelic from those ole boys.

I'm also a big fan of British food, special thanks to some very kind Brits I know. Bnagers and mash, with plenty of mash, mmmmm.

03-02-2007, 09:28 PM	#1
Eibhlin Oscillating Fan Join Date: Feb 2005 Location: North Cackalacky Posts: 2,044 Rep Power: 266	Welcome New Members!!!! I don't think we have an official New Member Welcome thread...so without further ado...here it is!!!! __________________ I'd like to call you my wild horse and feed you silver sage Andrea an eye for an eye makes the world blind

03-02-2007, 09:31 PM	#2
Eibhlin Oscillating Fan Join Date: Feb 2005 Location: North Cackalacky Posts: 2,044 Rep Power: 266	I will try to go through and officially welcome our newest members, if it takes me a little time, please don't be sad! So welcome to our newewst member: lloughea : __________________ I'd like to call you my wild horse and feed you silver sage Andrea an eye for an eye makes the world blind

03-02-2007, 09:52 PM	#3
Eibhlin Oscillating Fan Join Date: Feb 2005 Location: North Cackalacky Posts: 2,044 Rep Power: 266	going by who has just joined this year....a grand if belated welcome to: awiste Jones motoslam wackyoverkhaki ok, have to go get my steak and Guiness pie outta the oven, I will look over the join dates and get to everyone as I can!! If anyone is fairly new, and wants a big fancy overdue welcome complete with obscene amounts of smilies, then by all means, post here!! __________________ I'd like to call you my wild horse and feed you silver sage Andrea an eye for an eye makes the world blind Last edited by Eibhlin; 03-02-2007 at 10:00 PM. Reason: copying smilies

03-02-2007, 09:57 PM	#4
never.alone Jessica Join Date: Dec 2006 Location: TN Posts: 472 Rep Power: 0	what about me??? j/k welcome everyone!! __________________ alone. always. alone. never. alone.... Come away O human child To the waters and the wild With a fairy hand in hand For the world's more full of weeping Than you can understand. http://blog.myspace.com/butiwannaplay

03-02-2007, 10:01 PM	#5
Eibhlin Oscillating Fan Join Date: Feb 2005 Location: North Cackalacky Posts: 2,044 Rep Power: 266	welcome to the house of fun!!! and remember when it comes to lunacy and jest you are never.alone !!! __________________ I'd like to call you my wild horse and feed you silver sage Andrea an eye for an eye makes the world blind

03-02-2007, 10:03 PM	#6
Eibhlin Oscillating Fan Join Date: Feb 2005 Location: North Cackalacky Posts: 2,044 Rep Power: 266	LIKE OMG I FORGOT juel __________________ I'd like to call you my wild horse and feed you silver sage Andrea an eye for an eye makes the world blind

03-02-2007, 10:04 PM	#7
Eibhlin Oscillating Fan Join Date: Feb 2005 Location: North Cackalacky Posts: 2,044 Rep Power: 266	welcome to shagpal who joined NEW YEARS EVE! __________________ I'd like to call you my wild horse and feed you silver sage Andrea an eye for an eye makes the world blind

03-02-2007, 10:06 PM	#8
Eibhlin Oscillating Fan Join Date: Feb 2005 Location: North Cackalacky Posts: 2,044 Rep Power: 266	welcome to dmb2much __________________ I'd like to call you my wild horse and feed you silver sage Andrea an eye for an eye makes the world blind

03-02-2007, 10:21 PM	#9
Eibhlin Oscillating Fan Join Date: Feb 2005 Location: North Cackalacky Posts: 2,044 Rep Power: 266	ok, further welcomes to: boe bukowskis widow Christel davidn daygo demongene Imetjewel jekil1983 justaguy1982 livelatino80 maryccc mjuehl3 mukman Peaches Rob sebastienbourne Slipstream __________________ I'd like to call you my wild horse and feed you silver sage Andrea an eye for an eye makes the world blind Last edited by Eibhlin; 03-02-2007 at 10:25 PM. Reason: forgot the smilies, the most important part!

03-03-2007, 06:16 AM	#10
DreamsLast ~~Moderator~~ Join Date: Aug 2006 Location: Florida, USA Posts: 1,635 Rep Power: 243	Welcome new members!! Great to see you all here!! :-) And Andrea, Guinness pie??? You're gonna have to share that recipe!! __________________ "We are loved beyond our capacity to comprehend..." -Jewel Kilcher, Acoustic Goddess Of Song & Modern Day Troubador

03-03-2007, 11:36 AM	#11
Little Bird Administrator Join Date: Jan 2005 Location: Wicklow, Ireland Posts: 6,178 Rep Power: 10	Oh yeah - steak and guiness pie is gorgeous. Lovely on a cold day. Grand Irish hearty meal that never ages. I love it but only make it a couple of times a year. to all the new members!! __________________ In the end...only kindness matters MysteriousWisdom

03-03-2007, 12:05 PM	#12
Eibhlin Oscillating Fan Join Date: Feb 2005 Location: North Cackalacky Posts: 2,044 Rep Power: 266	Good Ol Steak and Guiness Pie --From Jamie Olivers Happy Days with the Naked Chefs-- available in bookstores around the globe 1 1/2 lb stewing beef diced, salt and fresh gound black pepper, 2-3 heaping Tbsp flour, olive oil, 1 onion peeled and roughly chopped, 1 large carrot peeled and roughly chopped, 4 sticks celery roughly chopped, 2 parsnips peeled and roughly chopped, 1 handful mixed herbs (thyme, rosemary, bay leaves) leaves picked, 2 1/2 cups Guiness or other stout (roughly 1 12oz bottle) 28oz. canned tomatoes (I used petite diced), 1 1lb 2oz. package puff pastry, 1 egg beaten season beef generously with salt and pepper and toss around in the flour until evenly coated. Heat 2 or 3 glugs of olive oil in a large casserole type pan and fry the meat, in 2 batches if necessary until golden browned. Add onion and fry for 1 more minute, then add carrot celery parsnips and herbs. Fry for about 4-5 minutes then add the Guiness. Add the tomatoes and bring to boil, stir around and simmer (on a lower heat) for about 2 hours or until meat is really tender. The sauce should be nice and thick and really tasty. Season it, and at this point you could serve it with some mashed potatoes, or it will keep really good for up to 5 days in the fridge while improving flavor. To make the pie preheat the oven to 375, put meat filling into an appropriately sized baking dish or 6 smaller individual dishes-any high sided round oven proof bowls will do. Roll out pastry, dusting with flour as you go until 1/4 inch thick. cut out 6 circles about 1/2 inch bigger than the tops of the bowls. Brush rims of bowls with beaten egg, place pastry on top and press down the outside of the bowls to secure. Brush tops of patry with beaten egg and lightly score tops. Bake in middle of preheated oven for 45 minutes or until golden and bubbly. --I used one big dish, sprayed some Pam olive oil spray all over the inside and rim, thawed the Pepperidge farm puff pastry, unfolded it and just pressed it onto the dish, brushed the egg on an it came out yummy! __________________ I'd like to call you my wild horse and feed you silver sage Andrea an eye for an eye makes the world blind

03-03-2007, 01:57 PM	#14
Little Bird Administrator Join Date: Jan 2005 Location: Wicklow, Ireland Posts: 6,178 Rep Power: 10	I'm going to make that for tomorrow. Yum. See new members - not only do you get a big welcome, you get tasty Irish recipes to boot! __________________ In the end...only kindness matters MysteriousWisdom

03-03-2007, 02:09 PM	#15
007 Banned Join Date: Jan 2007 Location: Staring at four gray walls that surround me.... Posts: 692 Rep Power: 0	I love Shepherd's Pie, I used to have some Irish people work for me, and those chaps could cook. I just drank the Jamesons. But I learned a lot of Gaelic from those ole boys. I'm also a big fan of British food, special thanks to some very kind Brits I know. Bnagers and mash, with plenty of mash, mmmmm.

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