Irishsteelcutoatmeal Recipes

Steps:

• Pour the cinnamon and oats into boiling water until and stir until it begins to thicken.
• Lower the heat until it begins to simmer and cook for 30 minutes, stirring occasionally.
• It's important not to overcook the oats so that you get a nice nutty flavour.
• Add the remaining ingredients and enjoy!

Steps:

• Bring water and salt to a boil in a saucepan. Stir oats into boiling water.
• Cook oats until thick and soft, 20 to 30 minutes.
• Stir milk, cashews, cranberries, coconut, vanilla extract, and cinnamon into cooked oats; continue cooking 10 minutes more, stirring frequently.
• Sprinkle sugar over the oats to serve.

Steps:

• In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
• Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

Steps:

• Heat vegetable oil and butter in a heavy skillet over medium heat until butter has melted. Cook and stir onions in butter and oil until lightly golden brown, about 10 minutes. Push onions aside with a spatula.
• Rub steaks with cut sides of garlic clove.
• Place steaks in the skillet, leaving the onions to the side, and cook over medium-high heat until meat is browned but still lightly pink inside, 2 to 4 minutes per side.
• Remove the skillet from heat. Slowly pour Irish whiskey into the hot skillet (be careful, whiskey fumes are flammable). Mix browned onions into whiskey and bring to a simmer over medium-low heat.
• Sprinkle steaks with salt, black pepper, and parsley; turn steaks over in whiskey pan sauce to coat both sides, and serve drizzled with sauce.

Steps:

• Pour uncooked oats into a small saucepan and cover with cold water. Leave covered overnight to soak.
• In the morning, place the saucepan over low heat and cook the oatmeal, uncovered, for 7 to 10 minutes, stirring occasionally.
• Serve hot, topped with fresh berries, brown sugar and a splash of skim milk.

Steps:

• In a large heavy saucepan, bring milk to a boil over medium heat. Add the oats, cinnamon, orange peel and salt. Reduce heat; simmer until thick and creamy, about for 30 minutes, stirring occasionally., Remove from the heat; discard cinnamon and orange peel. Stir in the cranberries, raisins, syrup and a small amount of buttermilk if desired. Cover and let stand for 2 minutes., Transfer to 8 ungreased 6-oz. ramekins. Place on a baking sheet. Sprinkle with brown sugar. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Serve immediately.

Steps:

• In a saucepan, heat corn syrup and brandy over medium heat; bring to a simmer.
• Add raisins and simmer 3 to 5 minutes.
• Set aside to cool (I prepare the raisin-brandy sauce ahead of time, like the night before, to let the raisins soak up the brandy).
• In a saucepan, add water and salt; bring to a boil.
• Add butter and oats.
• Lower heat and simmer until oats are tender, about 6 to 10 minutes.
• Place 2 tablespoons of cream and 1 tablespoon of brown sugar, and 1 tablespoon of drained raisins in 4 bowls.
• Add steaming cooked oats and top with fresh berries.
• Each person stirs their bowl to enjoy the hidden surprise waiting underneath.