Recipes

Ingredients: 1 real large caput of cabbage 1 1/2 cups vegetable, chicken or beef stock 1 1/2 tablespoons grainy deli-style mustard for the filling: 1 loving cup vegetable, chicken or beef stock 1/2 loving cup kasha (buckwheat groats) 1 large onion, chopped 1 egg, beaten body of body of water salt freshly soil dark pepper two lbs Yukon Gold potatoes, peeled in addition to cubed 1 large onion, chopped 1 tablespoon butter 1/3 loving cup milk two cups diced cooked corned beef * 1 1/2 tablespoons xanthous mustard seeds Directions: for the filling: Bring the stock, common salt in addition to pepper to a boil. Mix the kasha in addition to the egg together inwards a small-scale bowl. Add to the stock mixture, comprehend in addition to laid upwards until the liquid is fully absorbed, nearly 10 minutes. Stir. Set aside. Meanwhile, convey a large pot of salted H2O to boil. Add the murphy in addition to onion. Cook until the potatoes are fork tender. Drain. Add butter, mil

Ingredients: 1 real large caput of cabbage 1 1/2 cups vegetable, chicken or beef stock 1 1/2 tablespoons grainy deli-style mustard for the filling: 1 loving cup vegetable, chicken or beef stock 1/2 loving cup kasha (buckwheat groats) 1 large onion, chopped 1 egg, beaten body of body of water salt freshly soil dark pepper two lbs Yukon Gold potatoes, peeled in addition to cubed 1 large onion, chopped 1 tablespoon butter 1/3 loving cup milk two cups diced cooked corned beef * 1 1/2 tablespoons xanthous mustard seeds Directions: for the filling: Bring the stock, common salt in addition to pepper to a boil. Mix the kasha in addition to the egg together inwards a small-scale bowl. Add to the stock mixture, comprehend in addition to laid upwards until the liquid is fully absorbed, nearly 10 minutes. Stir. Set aside. Meanwhile, convey a large pot of salted H2O to boil. Add the murphy in addition to onion. Cook until the potatoes are fork tender. Drain. Add butter, mil

Ingredients: 1 real large caput of cabbage 1 1/2 cups vegetable, chicken or beef stock 1 1/2 tablespoons grainy deli-style mustard for the filling: 1 loving cup vegetable, chicken or beef stock 1/2 loving cup kasha (buckwheat groats) 1 large onion, chopped 1 egg, beaten body of body of water salt freshly soil dark pepper two lbs Yukon Gold potatoes, peeled in addition to cubed 1 large onion, chopped 1 tablespoon butter 1/3 loving cup milk two cups diced cooked corned beef * 1 1/2 tablespoons xanthous mustard seeds Directions: for the filling: Bring the stock, common salt in addition to pepper to a boil. Mix the kasha in addition to the egg together inwards a small-scale bowl. Add to the stock mixture, comprehend in addition to laid upwards until the liquid is fully absorbed, nearly 10 minutes. Stir. Set aside. Meanwhile, convey a large pot of salted H2O to boil. Add the murphy in addition to onion. Cook until the potatoes are fork tender. Drain. Add butter, mil

Ingredients: dough: iii 1/2 cups breadstuff flour 1/4 teaspoon salt 1/2 teaspoon sugar 1 oz dry out yeast iii tablespoons mutual frigidness butter, pocket-size dice 1/4 loving cup lukewarm water 3/4 loving cup lukewarm milk ii eggs, at room temperature filling: 1 lb corned beef *, pocket-size dice 1/2 pocket-size cabbage, chopped 1 pocket-size carmine onion, diced 1 1/2 tablespoons yellowish mustard seed to serve: wedges of Irish Gaelic cheddar grainy mustard Directions: Whisk together the flour, salt, yeast, together with carbohydrate inwards a large bowl or bowl of a stand upwardly mixer. Add the butter, water, together with milk together with using a dough hook, mix until a thick dough forms. Remove to a greased bowl, comprehend alongside a tea towel together with let to ascension 1 hr or until doubled inwards bulk. Meanwhile, saute the filling ingredients until the onion together with cabbage are soft. Allow to cool. Remove dough from bowl together

Ingredients: dough: iii 1/2 cups breadstuff flour 1/4 teaspoon salt 1/2 teaspoon sugar 1 oz dry out yeast iii tablespoons mutual frigidness butter, pocket-size dice 1/4 loving cup lukewarm water 3/4 loving cup lukewarm milk ii eggs, at room temperature filling: 1 lb corned beef *, pocket-size dice 1/2 pocket-size cabbage, chopped 1 pocket-size carmine onion, diced 1 1/2 tablespoons yellowish mustard seed to serve: wedges of Irish Gaelic cheddar grainy mustard Directions: Whisk together the flour, salt, yeast, together with carbohydrate inwards a large bowl or bowl of a stand upwardly mixer. Add the butter, water, together with milk together with using a dough hook, mix until a thick dough forms. Remove to a greased bowl, comprehend alongside a tea towel together with let to ascension 1 hr or until doubled inwards bulk. Meanwhile, saute the filling ingredients until the onion together with cabbage are soft. Allow to cool. Remove dough from bowl together

Ingredients: 1/2 tablespoon butter 1/2 tablespoon canola oil two large Russet potatoes, peeled, cubed as well as parboiled 3/4 lb corned beef , cubed 1 large onion, diced five oz carrots, cutting into matchsticks 1 teaspoon thyme body of body of water salt freshly Earth dark pepper 4-8 fried eggs Directions: Heat the butter as well as oil inwards a large skillet. Saute the onion, potatoes as well as carrots until the onion is translucent. Add the corned beef as well as spices. Saute until the corned beef is heated through. Plate as well as piece of employment past times amongst fried egg(s). Yield: iv servings My thoughts: When nosotros were inwards Maine final twelvemonth nosotros had to a greater extent than or less genuinely delish corned beef hash at Hot Suppa inwards Portland. We didn't know corned beef hash could survive thus good. Or that it was such a pop dish inwards Maine. I've been itching to brand my ain version but didn't instruct to it

Ingredients: 1/2 tablespoon butter 1/2 tablespoon canola oil two large Russet potatoes, peeled, cubed as well as parboiled 3/4 lb corned beef , cubed 1 large onion, diced five oz carrots, cutting into matchsticks 1 teaspoon thyme body of body of water salt freshly Earth dark pepper 4-8 fried eggs Directions: Heat the butter as well as oil inwards a large skillet. Saute the onion, potatoes as well as carrots until the onion is translucent. Add the corned beef as well as spices. Saute until the corned beef is heated through. Plate as well as piece of employment past times amongst fried egg(s). Yield: iv servings My thoughts: When nosotros were inwards Maine final twelvemonth nosotros had to a greater extent than or less genuinely delish corned beef hash at Hot Suppa inwards Portland. We didn't know corned beef hash could survive thus good. Or that it was such a pop dish inwards Maine. I've been itching to brand my ain version but didn't instruct to it

Ingredients: 1/2 tablespoon butter 1/2 tablespoon canola oil two large Russet potatoes, peeled, cubed as well as parboiled 3/4 lb corned beef , cubed 1 large onion, diced five oz carrots, cutting into matchsticks 1 teaspoon thyme body of body of water salt freshly Earth dark pepper 4-8 fried eggs Directions: Heat the butter as well as oil inwards a large skillet. Saute the onion, potatoes as well as carrots until the onion is translucent. Add the corned beef as well as spices. Saute until the corned beef is heated through. Plate as well as piece of employment past times amongst fried egg(s). Yield: iv servings My thoughts: When nosotros were inwards Maine final twelvemonth nosotros had to a greater extent than or less genuinely delish corned beef hash at Hot Suppa inwards Portland. We didn't know corned beef hash could survive thus good. Or that it was such a pop dish inwards Maine. I've been itching to brand my ain version but didn't instruct to it

Ingredients: dough: iii 1/2 cups breadstuff flour 1/4 teaspoon salt 1/2 teaspoon sugar 1 oz dry out yeast iii tablespoons mutual frigidness butter, pocket-size dice 1/4 loving cup lukewarm water 3/4 loving cup lukewarm milk ii eggs, at room temperature filling: 1 lb corned beef *, pocket-size dice 1/2 pocket-size cabbage, chopped 1 pocket-size carmine onion, diced 1 1/2 tablespoons yellowish mustard seed to serve: wedges of Irish Gaelic cheddar grainy mustard Directions: Whisk together the flour, salt, yeast, together with carbohydrate inwards a large bowl or bowl of a stand upwardly mixer. Add the butter, water, together with milk together with using a dough hook, mix until a thick dough forms. Remove to a greased bowl, comprehend alongside a tea towel together with let to ascension 1 hr or until doubled inwards bulk. Meanwhile, saute the filling ingredients until the onion together with cabbage are soft. Allow to cool. Remove dough from bowl together

Ingredients: half dozen oz Swiss cheese slices, halved fifteen oz Irish Gaelic patato slider rolls iii lb corned beef * i loving cup sauerkraut Russian dressing: 1/4 loving cup minced dill pickle 1/2 small-scale onion, minced 1/4 loving cup mayonnaise iii tablespoons sour cream two teaspoons Worcestershire sauce white pepper Directions: Preheat oven to 350. Line a baking canvas alongside parchment paper, laid upwards aside. Stir together the dressing ingredients. Spread a sparse layer of dressing on the bottom one-half of each roll. Top alongside sliced corned beef, a fleck of sauerkraut in addition to a spell of Swiss. Place on the baking sheet. Bake for v minutes or until the cheese is fully melted. Serve immediately. *I heated the corned beef for iv hours on high inwards the deadening cooker. My thoughts: I'm ever excited this fourth dimension of twelvemonth because betwixt St Patrick's Day in addition to Passover brisket in addition to pre-co

Ingredients: half dozen oz Swiss cheese slices, halved fifteen oz Irish Gaelic patato slider rolls iii lb corned beef * i loving cup sauerkraut Russian dressing: 1/4 loving cup minced dill pickle 1/2 small-scale onion, minced 1/4 loving cup mayonnaise iii tablespoons sour cream two teaspoons Worcestershire sauce white pepper Directions: Preheat oven to 350. Line a baking canvas alongside parchment paper, laid upwards aside. Stir together the dressing ingredients. Spread a sparse layer of dressing on the bottom one-half of each roll. Top alongside sliced corned beef, a fleck of sauerkraut in addition to a spell of Swiss. Place on the baking sheet. Bake for v minutes or until the cheese is fully melted. Serve immediately. *I heated the corned beef for iv hours on high inwards the deadening cooker. My thoughts: I'm ever excited this fourth dimension of twelvemonth because betwixt St Patrick's Day in addition to Passover brisket in addition to pre-co

Ingredients: half dozen oz Swiss cheese slices, halved fifteen oz Irish Gaelic patato slider rolls iii lb corned beef * i loving cup sauerkraut Russian dressing: 1/4 loving cup minced dill pickle 1/2 small-scale onion, minced 1/4 loving cup mayonnaise iii tablespoons sour cream two teaspoons Worcestershire sauce white pepper Directions: Preheat oven to 350. Line a baking canvas alongside parchment paper, laid upwards aside. Stir together the dressing ingredients. Spread a sparse layer of dressing on the bottom one-half of each roll. Top alongside sliced corned beef, a fleck of sauerkraut in addition to a spell of Swiss. Place on the baking sheet. Bake for v minutes or until the cheese is fully melted. Serve immediately. *I heated the corned beef for iv hours on high inwards the deadening cooker. My thoughts: I'm ever excited this fourth dimension of twelvemonth because betwixt St Patrick's Day in addition to Passover brisket in addition to pre-co

Ingredients: dough: 2 cups flour 1/2 loving cup warm milk 1/3 loving cup warm water 1/4 loving cup sugar 1/4 oz active dry out yeast 1/2 teaspoon salt Filling: 2 cups cubed corned beef 2 cups thinly sliced parboiled cabbage 1/4 teaspoon caraway seeds 1 tablespoon butter 1 shallot, minced 2 tablespoons superfine flour (like Wondra) 1/3-1/2 loving cup beef or chicken stock extra equipment: bamboo steamer 12 4-5 inch broad wax newspaper squares Directions: For the dough: In a pocket-size bowl, dissolve 2 tablespoons of the saccharide inwards the milk in addition to water. Sprinkle inwards the yeast in addition to allow to sit down 10 minutes. Mix inwards the remaining sugar, 2 cups of flour in addition to the salt. Mix until the dough is no longer sticky, adding additional flour every bit needed. Place dough on a floured service in addition to knead until smooth, nigh 8 minutes. Place inwards a greased bowl, comprehend in addition to allow to ascent until d

Ingredients: dough: 2 cups flour 1/2 loving cup warm milk 1/3 loving cup warm water 1/4 loving cup sugar 1/4 oz active dry out yeast 1/2 teaspoon salt Filling: 2 cups cubed corned beef 2 cups thinly sliced parboiled cabbage 1/4 teaspoon caraway seeds 1 tablespoon butter 1 shallot, minced 2 tablespoons superfine flour (like Wondra) 1/3-1/2 loving cup beef or chicken stock extra equipment: bamboo steamer 12 4-5 inch broad wax newspaper squares Directions: For the dough: In a pocket-size bowl, dissolve 2 tablespoons of the saccharide inwards the milk in addition to water. Sprinkle inwards the yeast in addition to allow to sit down 10 minutes. Mix inwards the remaining sugar, 2 cups of flour in addition to the salt. Mix until the dough is no longer sticky, adding additional flour every bit needed. Place dough on a floured service in addition to knead until smooth, nigh 8 minutes. Place inwards a greased bowl, comprehend in addition to allow to ascent until d

Ingredients: dough: 2 cups flour 1/2 loving cup warm milk 1/3 loving cup warm water 1/4 loving cup sugar 1/4 oz active dry out yeast 1/2 teaspoon salt Filling: 2 cups cubed corned beef 2 cups thinly sliced parboiled cabbage 1/4 teaspoon caraway seeds 1 tablespoon butter 1 shallot, minced 2 tablespoons superfine flour (like Wondra) 1/3-1/2 loving cup beef or chicken stock extra equipment: bamboo steamer 12 4-5 inch broad wax newspaper squares Directions: For the dough: In a pocket-size bowl, dissolve 2 tablespoons of the saccharide inwards the milk in addition to water. Sprinkle inwards the yeast in addition to allow to sit down 10 minutes. Mix inwards the remaining sugar, 2 cups of flour in addition to the salt. Mix until the dough is no longer sticky, adding additional flour every bit needed. Place dough on a floured service in addition to knead until smooth, nigh 8 minutes. Place inwards a greased bowl, comprehend in addition to allow to ascent until d

Ingredients: four large Russet potatoes (about iii lbs) 2 1/2 tablespoons minced dill pickles OR dill relish 1/2 tablespoons tomato plant paste 1/4 loving cup sour cream 1 1/3 loving cup chopped corned beef* 3/4 loving cup sauerkraut 2/3 loving cup shredded Swiss or Gruyère freshly terra firma dark pepper Directions: Preheat oven to 375. Bake potatoes 1 hr or until fully cooked. Half each murphy together with scoop out the insides into a bowl. Place the empty skins openside upward on a foil-lined baking sheet. Add the pickles, tomato plant paste, pepper together with sour cream to the bowl with the potatoes. Using a murphy masher, squeeze until good combined. Add the corned beef together with stir good mixed. Scoop the mixture into the skins. Divide the sauerkraut with each murphy half, overstep with cheese. Bake 10-15 minutes or until the cheese is browned together with the potatoes are hot. Serve immediately. *I cooked mine for 8-10 hrs on depr

Ingredients: four large Russet potatoes (about iii lbs) 2 1/2 tablespoons minced dill pickles OR dill relish 1/2 tablespoons tomato plant paste 1/4 loving cup sour cream 1 1/3 loving cup chopped corned beef* 3/4 loving cup sauerkraut 2/3 loving cup shredded Swiss or Gruyère freshly terra firma dark pepper Directions: Preheat oven to 375. Bake potatoes 1 hr or until fully cooked. Half each murphy together with scoop out the insides into a bowl. Place the empty skins openside upward on a foil-lined baking sheet. Add the pickles, tomato plant paste, pepper together with sour cream to the bowl with the potatoes. Using a murphy masher, squeeze until good combined. Add the corned beef together with stir good mixed. Scoop the mixture into the skins. Divide the sauerkraut with each murphy half, overstep with cheese. Bake 10-15 minutes or until the cheese is browned together with the potatoes are hot. Serve immediately. *I cooked mine for 8-10 hrs on depr