a 100& success! I used Irish Butter instead of margarine. It made a beautiful presentation, and a nice nibble for guests while I finished setting out the rest of the food.The remainder was served with the corned beef dinner. A generous slather of Irish butter seemed to be the most popular way to eat it. I was actually surprised how much folks liked it.
Although I modified the vegetable portion my meat turned out perfectly. I only added onion and celery to the pot then the meat and followed the instructions from that point. After 7 hours on high, I put about 1/2 of the liquid in a large pot added a bit more water and some beef bone broth boiled potatoes until almost done then added carrots. Added cabbage at the end and served it once the cabbage was done. The vegetables were perfect as well.Served it with the amazingly easy Irish soda bread, horseradish & Spivey mustard. A successful St. Pat’s dinner party.
I have been making my own taco seasoning for aver 10 years. This one seems to be a classic blend. I like it mild so no cayenne for mine, I add about 1/2 to 1 teaspoon of Masa Harina (golden corn flour) for flavor and thickening.
I significantly modified the recipe ... but used it as a base. I added organic cream of mushroom soup. Omitted the cheese and added fried onions to the top.
We loved it.
Served it with green beans almondine and a rice medley.
A not much trouble meal with a great result.
Low sodium version to make it more heart healthy. I made it using no salt added beans, part green pepper and part red pepper, and a little more garlic. Since I used my blender to chop the vegetables they were slightly more juicy, so I needed a little extra bread crumbs. I used plain panko bread crumbs, also a lower sodium option. These turned out great, my husband took the left overs for lunch and this was his first "black bean burger". Also added so fresh sage. I doubled the recipe so I could freeze some burgers for the future. To keep the cholesterol low, instead of two eggs, I used whole egg + 1 egg white. I was able to get the sodium down to about 129 mg/burger (11 burgers from a double recipe). Paired nicely with roasted herb tri-colored potatoes and sauteed kale and mushrooms. No suffering on our low sodium diet.
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