Raleys Galway Potato Bread Recipes

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RALEYS IRISH CORNED BEEF STEW



Raleys Irish Corned Beef Stew image

A delightful hearty corned beef stew; complex flavors from the corned beef spice packet and addition of vinegar. It makes a wonderful leftover.

Provided by BobBlum

Categories     Irish Stew

Time 2h40m

Yield 8

Number Of Ingredients 12

⅓ cup all-purpose flour
1 (3 pound) corned beef brisket (with spice packet), excess fat trimmed and meat cut into 1-inch cubes
⅓ cup olive oil
1 ½ pounds red potatoes, peeled and cubed
2 cups peeled and cubed parsnips
2 cups peeled and cubed carrots
1 extra large onion, cut into chunks
1 ½ cups water
1 (12 fluid ounce) can or bottle Irish stout beer
1 (10.5 ounce) can beef broth
1 head cabbage, cored and coarsely chopped
¼ cup distilled white vinegar

Steps:

  • Place flour into a large bowl; toss corned beef cubes in flour to coat.
  • Heat olive oil in a large heavy pot or Dutch oven over medium heat and brown corned beef cubes on all sides, about 10 minutes.
  • Sprinkle the spice packet from the corned beef over the meat; mix in potatoes, parsnips, carrots, onion, water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil.
  • Reduce heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
  • Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.

Nutrition Facts : Calories 439.8 calories, Carbohydrate 39.5 g, Cholesterol 73 mg, Fat 23.8 g, Fiber 8.5 g, Protein 19.2 g, SaturatedFat 6.1 g, Sodium 1026.7 mg, Sugar 10.5 g

RALEY'S GALWAY POTATO BREAD



Raley's Galway Potato Bread image

This wonderfuly satisfying bread recipe was in the monthly magazine that Raley's sends out. I wanted to get it into the cookbook before I lost it. I made mine into 2 small loaf shapes and baked in my pre-heated clay pot.

Provided by That Napa Chicken R

Categories     Yeast Breads

Time 1h40m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 10

2 (12 ounce) russet potatoes, peeled, divided
1 egg, plus
1 egg white
3/4 cup nonfat milk
1/3 cup canola oil
2 tablespoons chives (snipped fresh)
1/2 teaspoon caraway seed
3 1/4 cups flour (plus additional for kneading)
1 1/2 tablespoons baking powder
1 teaspoon salt

Steps:

  • Bring 1 inch of water to a boil over high heat in a medium saucepan fitted with a steamer basket. Cut one potato into eighths and add to pot; cover and steam for 15 minutes or until tender when pierced with a fork. Mash with a potato masher in a large bowl; set aside to cool for 15 minutes.
  • Preheat oven to 375°F and spray a baking sheet with nonstick cooking spray.
  • Coarsely grate remaining potato; squeeze out any extra moisture and add to mashed potatoes. Stir in egg, egg white, milk, oil, chives and caraway seeds until fairly smooth. Add flour, baking powder and salt; stir with a wooden spoon until mixture forms a soft but sticky dough.
  • Turn dough onto a lightly floured board and knead for 1 minute, adding a little more flour if dough is too sticky. (Don?t add too much or bread will be tough.)
  • Shape into an 8-inch circle and place on prepared baking sheet; flatten slightly, keeping the dough mounded in the center.
  • Using a sharp knife, make an X in the top of the dough, cutting down 1/2 inch. Bake for 55 minutes or until bread is golden brown and sounds hollow when tapped.
  • Cool for 1 hour on a wire rack before slicing.

Nutrition Facts : Calories 281.5, Fat 8.3, SaturatedFat 0.8, Cholesterol 21.5, Sodium 422.9, Carbohydrate 44.4, Fiber 2.6, Sugar 1.6, Protein 7.2

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