Shamrockirishonionsoup Recipes

KHAO SOI SOUP

Steps:

• Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
• Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
• Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.
• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.
• Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.

THREE'S-A-CHARM SHAMROCK SOUP

Steps:

• In a large soup kettle, bring the celery, carrots, potatoes and water to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. , Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until heated through.

SHAMROCK IRISH ONION SOUP

Steps:

• Wash leeks well under running water, separating layers with your fingers, as they can be very sandy. Slice and check over again for sand.
• In pot, melt butter over medium heat. Add sliced leeks, onion & garlic; cook 8 minutes. Add sugar and pepper. Reduce heat to low; cook, stirring 25-30 minutes. Add whiskey; cook scraping up browned bits, about 3 more minutes. Add broth and simmer 15 minutes.
• PASTRY:.
• On floured surface, unfold pastry. With 3" shamrock cookie cutter, sharply cut 6 shamrocks. Place on ungreased baking sheet. Beat egg with 1 T. of water and brush over shamrocks. Freeze 20 minutes. Meanwhile, preheat oven to 375; remove shamrocks from freezer and bake 15 minutes. Cool on baking sheet on rack.
• NOTE: If you have no shamrock cookie cutter, use a 1" round sharp cookie cutter. Using firm downward pressure, cut 18 circles from pastry. (Don't twist) Use a knife to cut 6 1-1/2" x 1/4" strips for stems. On ungreased baking sheet, form shamrocks by wetting edges of one circle and attaching one strip for the stem. Lay 2 more circles, edges touching, slightly overlapping first circle. Repeat with remaining circles and stems to form 5 more shamrocks. Brush with egg wash and proceed as directed above.
• To serve, divide hot soup among six 1 cup heated bowls. Sprinkle with finely grated cheddar or any favorite cheese until it melts slightly. Float puff pastry shamrock on top and serve.

SHAMROCK POPCORN

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Spread popcorn into 1 large or 2 smaller greased roasting pans.
• Combine brown sugar, butter, corn syrup, and food coloring in a medium saucepan over medium heat. Stir constantly until boiling. Let boil undisturbed for 5 minutes. Remove from heat. Stir in vanilla extract and baking soda; mixture will foam up then subside.
• Pour mixture over popcorn and stir until coated.
• Bake in the preheated oven, stirring every 15 minutes, for 45 minutes. Stir popcorn as it cools to break it apart.

SHAMROCK RAVIOLI RECIPE BY TASTY

Steps:

• Add the spinach to a high-speed blender. Add 1 egg, 2 egg yolks, and ½ teaspoon salt. Blend on high speed until the spinach is completely broken down and the mixture is bright green. Transfer to a medium bowl and set aside. Wash out the blender and wipe dry.
• Add the roasted red peppers, the remaining egg, 2 egg yolks, and ½ teaspoon salt to the blender. Blend on high speed until the red peppers are completely broken down and the mixture is bright orange-red.
• On a clean surface, turn out 1½ cups (185 G) of flour and make a large well in the center with your hands. Pour the spinach-egg mixture into the well and, using a fork, begin to incorporate the flour into the wet ingredients by moving your fork along the edges of the well. Once almost all of the flour is incorporated, begin working the dough with your hands. The dough should hold together at this point and form a cohesive piece. If the dough is too sticky, gradually add more flour, until it is no longer sticking to your hands or the surface.
• Knead the dough for 7-10 minutes, smooth and elastic. When you poke the dough, it should spring back.
• Repeat with the remaining 1½ cups of flour and the roasted red pepper-egg mixture.
• Wrap each dough in plastic wrap and let rest at room temperature for 60 minutes. When poked, it should not spring back.
• While the dough rests, make the filling: In a medium bowl, combine the ricotta, Parmesan, ½ teaspoon salt, and the black pepper. Mix to combine, then cover and transfer to the refrigerator.
• Unwrap the green dough and cut into 4 equal pieces. Work with 1 piece at a time, covering the rest with plastic wrap so they don't dry out.
• On a lightly floured surface, shape the piece of dough into a rectangle. Begin passing the dough through the pasta maker on the widest setting. Continue passing the sheet through the pasta maker, working toward the thinnest setting, until the pasta is thin enough to see your hands through. Repeat with the remaining green and the orange dough, covering the sheets after rolling out so they don't dry out.
• Lay out a sheet of orange pasta on a lightly floured surface. Scoop 2 tablespoons of the ricotta mixture onto the sheet about 2 inches from a short end. Add 4 more scoops of ricotta, spacing about 2 inches apart, so you have 5 dollops total.
• If desired, use an eggshell to create a divot in each ricotta mound. Gently transfer an egg yolk to each divot.
• Brush the reserved egg whites all over the exposed pasta. Gently lay a sheet of green pasta over the ricotta mounds and egg yolks. Using dry fingers, work out any air bubbles so the top layer of pasta lays smoothly and snuggly over the ricotta and egg yolks. Don't press too hard, or you will pop the egg yolks.
• Dip the cookie cutter in flour. Centering the ricotta mounds in the middle of the cutter, punch out 5 ravioli. Using a floured offset spatula, gently transfer the ravioli to a floured baking sheet. Cover with a slightly damp towel repeat with the remaining pasta sheets and filling, alternating between green on top and orange on top.
• Transfer the ravioli to the refrigerator for 20-30 minutes or freezer for 10-15. This will help them set up and make them less delicate to work with.
• While the ravioli chill, bring a large pot of salted water to a boil over high heat. Working in batches of 3-4, boil the ravioli for 2-3 minutes, until they float to the surface. Using a slotted spoon, transfer to a baking sheet to drain while you repeat with the remaining ravioli. Reserve some of the pasta water for making the sauce.
• In a large, high-walled skillet over medium heat, melt the butter until bubbling and beginning to separate, 3-4 minutes. Add the garlic and 2-3 tablespoons of the reserved pasta water. Cook until the garlic fragrant and beginning to brown, about 2-3 minutes.
• Add the sage leaves and cook for 1 minute more, until crispy. Add the vinegar and ½ teaspoon of salt, plus more to taste. Add the ravioli and swirl the pan to coat in the sauce. Cook until warmed through, about 1 minute.
• Serve the ravioli hot with lots of freshly grated Parmesan and freshly ground black pepper.
• Enjoy!