Recipezaar: Cuisine,Irish recipes

Irish Chocolate Cream Sauce

Mon, 26 Jan 2009 15:02:49 -0500

This is a lovely recipe from my Irish cookbook. It's a very nice sauce to spoon over tarts, cake, ice cream or any compatible dessert. It calls for Irish Cream Liqueur. -- posted by DiLo

Irish Coffee Cream Sauce

Mon, 26 Jan 2009 15:03:12 -0500

In addition to my related recipe of Irish Chocolate Cream Sauce, posted in a separate recipe, this sauce for dessert (cake, ice cream, tarts, etc.) is one based on a coffee flavour and is equally delightful with a compatible dessert. It uses Irish Cream Liqueur. -- posted by DiLo

Coddle

Tue, 27 Jan 2009 01:18:52 -0500

Traditional Dublin dish, simple, easy and very tasty. Ideal to put on before heading to the pub for a few nice pints of guinness. -- posted by Chef #675347

Irish Gaelic Steak

Tue, 27 Jan 2009 18:37:54 -0500

This is yummy and a nice change from barbequed steak. Comfort food at it's best, straight from the Bridge House Hotel in Tullamore, County Offaly, Ireland where this gaelic steak is their 'house special'. -- posted by DiLo

Murphy's Onion Soup

Tue, 27 Jan 2009 18:51:15 -0500

Irish Onion soup is a twist on the traditional French Onion soup. This is dark, hearty and rich, due to the stout used for this fantastic soup. -- posted by DiLo

Chicken and Broccoli Pie

Fri, 06 Feb 2009 15:55:39 -0500

A lovely warming pie. The stock in the sauce makes it very tasty. I normally serve this with sliced french beans on the side. Always goes down well. -- posted by Ferng

Shepherd's Pie

Mon, 09 Feb 2009 15:21:02 -0500

This is my favorite Shepherd's Pie recipe, which I arrived at by combining elements from several other recipes, starting with the one in The Joy of Cooking. It really is delicious and it's hard to stop eating. -- posted by bons

Mustard Chicken

Mon, 09 Feb 2009 15:58:25 -0500

Very easy to make. Simple but pungent flavor. 2-3 tbsp of prepared mustard (the kind in the bottle) can be used in place of mustard seed, but I haven't played with the ratio so you might need to experiment. This chicken would be tasty with steamed rice and peas. Recipe is from "Irish Kitchen" by Lennon and Campbell -- posted by Da Huz

Flank Steak With Whiskey Sauce

Tue, 10 Feb 2009 15:21:11 -0500

This sauce is an interesting alternative to a typical red wine sauce and adds a depth of flavor that is quite unique. These steaks are great broiled or grilled. -- posted by JackieOhNo!

Irish Oatmeal Cookies With Raisins and Walnuts

Wed, 25 Feb 2009 10:21:17 -0500

Delicious! The best oatmeal cookies ever! -- posted by BecR

Irish Coddled Pork With Cider

Sun, 01 Mar 2009 18:05:06 -0500

Host your own St Patricks day party with this cider infused Irish stew, perfect with a side of colcannon and a pint of Guinness. -- posted by English_Rose

Vanilla Irish Coffee

Sun, 01 Mar 2009 18:05:14 -0500

A vanilla- scented brew for those who like their coffee with a kick -- posted by English_Rose

Maloney's Irish Cream

Sun, 01 Mar 2009 18:11:10 -0500

This recipe was published in bonappetit march 2009. Recipe is from Toby Maloney, head bartender at Chicago's The Violet Hour. -- posted by Queen Dana

Irish Roast Beast

Mon, 02 Mar 2009 00:30:51 -0500

This is a recipe from Joanne Fluke's mystery "Sugar Cookie Murder." This pot roast is made with Guinness stout (what else?) and has directions for either making in the slow cooker or in the oven. Something different for St. Paddy's Day and the kids (and grown-ups) will get a kick out of the name. Don't forget to make your favorite "Irish Soda Bread" and serve with mashed potatoes and carrots. Enjoy!! -- posted by Alan in SW Florida

St. Patrick's Day Breakfast

Thu, 05 Mar 2009 01:40:34 -0500

Cream eggs with irish cheese and chives This is an Irish breakfast dish The best kind of butter to use could be kerrygold brand but you can use anykind you like, same with the Blarney cheese, or if you want just do irish farmhouse cheddar. This is also a nice breakfast dish to serve on St. Patricks day, and you can add some green food coloring. -- posted by Chef #1191653

Irish Cream Sandwiches

Sun, 08 Mar 2009 01:16:53 -0500

Chocolate slice and bake wafers filled with luscious homemade buttercream makes a delicious combination. Perfect for St. Patricks day treats. Found this recipe at Land O Lakes website. Prep time doesn't include chilling time. -- posted by diner524

A Pint of Prawns and Guinness Chaser - British Pub Grub!

Sun, 08 Mar 2009 17:37:21 -0400

Classic and traditional British Pub Grub! Cooked prawns (shrimps) served in a pint mug with a tangy garlic mayonnaise and a pint of Guinness of course - my idea of heaven! British pub grub is justly famous and this simple dish is also great when served at home. Serve these prawns for family gatherings, or St Patrick's Day, St George's Day, St David's Day, St Andrew's Day, Australia Day, football, superbowl, darts matches or ANY time you fancy simple, robust food with a pint of ale! I have suggested Guinness but you can serve these prawns with any real ale or your favourite brew. I have spiced the mayonnaise up a tad - if you are not a lover of spicy food, serve these prawns with classic mayonnaise. -- posted by French Tart

Bailey's Irish Cream Cupcakes

Wed, 11 Mar 2009 01:23:29 -0400

Here's a yummy treat to help celebrate your St. Patrick's Day celebration. These from-scratch cupcakes are moist and festive! Recipe is from Woman's World. -- posted by Lainey6605

Milk Free Irish Soda Bread

Wed, 11 Mar 2009 02:06:16 -0400

This is an adaptation made from several recipes on this site so that the bread could be made without dairy or sugar. It is more moist than most Irish soda breads, and with the whole wheat has a very rich and wholesome flavor. The bread rose much higher than other similar recipes that I have tried. -- posted by Chef FishDoc

The Ultimate Irish Feast

Wed, 11 Mar 2009 12:29:31 -0400

The best tasting corned beef ever. I don't always add the cabbage, onions and potatoes; I prefer to make a separate casserole, as I am not fond of boiled cabbage. Either way, it's the glaze that makes this corned beef so delicious. I don't remember where the recipe came from, but I have been making it for many years. I buy the largest size brisket I can find, since the leftovers are amazing on rye bread glazed with the mustard. -- posted by Chef Tami 2

Cabbage & Potato Bake

Wed, 11 Mar 2009 12:30:58 -0400

This recipe is quite delicious with corned beef. It is much tastier than boiled vegetables. I believe I cut this recipe out of a magazine years ago. -- posted by Chef Tami 2

Slow Cooker Corned Beef and Cabbage

Thu, 12 Mar 2009 00:06:30 -0400

Just found this on familyfun.com and it looks soo good and easy to make for St. Paddy's Day. -- posted by Mary Kay R.

Irish Beef Hand Pies

Thu, 12 Mar 2009 00:07:34 -0400

On St Patrick's Day or on any other day, tuck the makings of traditional beef-and-potato stew into flaky pastries you can bake straight from the freezer. These are like empanadas and can be stuffed with all vegetables, or maybe berries of some kind, or sausages and/or other meats. Everyday Food or Martha Stewart web site.;) -- posted by Manami

Irish Soda Bread for St. Patrick's Day

Thu, 12 Mar 2009 14:06:38 -0400

One more for the cooks. This recipe found in the Seattle Times is from T.S.McHugh's and the Ballymaloe Cookery School, in Shanagarry,Ireland. Good source I'd say. Perfect accompaniment for a nice lamb stew on a raw not quite spring evening! -- posted by Buster's friend

County Mayo Pea Soup

Mon, 16 Mar 2009 15:47:25 -0400

This came from a Neiman Marcus Cookbook. -- posted by Brookelynne26

Cheese and Ale Soup

Mon, 16 Mar 2009 15:48:09 -0400

Another great recipe from the Neiman Marcus Taste Cookbook. Tastes great topped with crispy croutons. I make with Bass ale, as this was suggested in the cookbook. -- posted by Brookelynne26

Chocolate-Guinness Cheesecake

Tue, 17 Mar 2009 19:41:09 -0400

Adapted from a recipe by M. Wassenaar at Allrecipes.com. Time does not include the 45 minutes rest in the turned-off oven, nor the 4 hour chill in the fridge. -- posted by DrGaellon

Easy Soda Bread

Thu, 19 Mar 2009 00:30:36 -0400

Adapted from a recipe by MP Welty at Allrecipes.com. -- posted by DrGaellon

Nana's Favorite Irish Soda Bread With Whiskey

Thu, 19 Mar 2009 16:06:35 -0400

Our family favorite Irish soda bread recipe! Best served warm, cut into wedges, and slathered in real Irish butter. Delicious! A wonderful morning or afternoon snack with a cuppa, or serve as a traditional side to hearty Irish fare such as Stew, Cottage or Shepherd's Pie, or Corned Beef Dinner. -- posted by BecR

Corned Beef and Cabbage

Thu, 19 Mar 2009 16:08:48 -0400

A lot of the flavor depends on the cure of your corned beef, but I have found this to be the most flavorful way to cook it (and easy too!) I hope that you enjoy! I do serve this with boiled new potatoes, but I boil them seperately so that I can use the leftovers for potato salad. -- posted by Dwynnie

Oatcakes

Sat, 21 Mar 2009 02:29:28 -0400

This is my best attempt to duplicate Scottish oatcakes, which I had previously only had from a box (brands such as Nairn). I don't know how they would compare to homemade oatcakes in Scotland or Ireland, although in my search for a recipe, I've found that there are many varieties, including sweet or yeast-leavened. This recipe is based on one I found in a Saturday Evening Post many years ago--which I adapted, lost, and then had to recreate from memory. However, I am quite pleased with the final result! Everyone seems to love them. I think they are traditionally served with cheese, butter, jams, etc. but we just eat them plain. (Note: You may use up to 1 tsp. of salt, or no salt at all, as in the original.) -- posted by TapestryThreads

Irish Pot Roast

Mon, 23 Mar 2009 15:54:44 -0400

Adapted from a recipe by Lori Titus of The Bee Folks. -- posted by DrGaellon

Homestyle Fried Cabbage

Tue, 24 Mar 2009 01:44:52 -0400

This is another of my grandmother's recipes that was made on a regular basis on the Baxter Farm. We always have a surplus of cabbage from our garden in the early summer and this is how they usually end up. -- posted by Chef Curt

Baked Potato Soup

Fri, 27 Mar 2009 14:39:59 -0400

This is a wonderful, hearty soup. I like potato soup and find that many restaurants are leaning towards cheddar cheese potato soups. They are ok but I prefer a hearty potato soup that actually tastes of potato. This makes a large batch, my family always asks for some when I make it and the leftovers are terrific. -- posted by HeathersArk

Stout Float - Tyler Florence

Sun, 26 Apr 2009 21:25:19 -0400

From _Tyler's Ultimate_ episode "Ultimate Lamb Shanks". -- posted by DrGaellon

Ultimate Lamb Stew - Tyler Florence

Sun, 26 Apr 2009 21:56:41 -0400

From _Tyler's Ultimate_ episode "Ultimate Lamb Shanks". -- posted by DrGaellon

Shanachie Wheaten Bread

Wed, 29 Apr 2009 11:53:05 -0400

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://www.chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. Shanachie specializes in soups and serves Wheaten Bread with Honey Butter (recipe rz.28074) with its soups. This is the restaurant version, designed to make 8 loaves. To get the amount for a single loaf, divide by 8 (use 1 egg instead of 7/8; 1 TBS butter). -- posted by Gandalf The White

Honey Butter Shanachie

Wed, 29 Apr 2009 14:43:05 -0400

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://www.chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. Shanachie specializes in soups and serves Wheaten Bread (rz. 28076) with Honey Butter with its soups. The original recipe (restaurant quantity) is 30 lbs butter (preferably Irish unsalted butter) and 10 lbs honey (preferably clover honey). If you're not feeding an army, this is the reduced recipe, approximately the same proportion ... The "cooking time" listed is to warm the butter and then chill it back. Assuming a 1 tsp portion, this will make 24 pats of butter. -- posted by Gandalf The White

Roasted Tomato Black & Tan Soup

Wed, 29 Apr 2009 14:46:46 -0400

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://www.chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. This will make 3/4 gallon soup, enough for 12 8 oz servings. All I can tell you is that this is a lovely change from the usual tomato soup and has a richness (courtesy of the roasting) and a yeastiness (courtesy of the beer) that no other soup delivers. -- posted by Gandalf The White

Shepherd's Pie

Tue, 05 May 2009 17:16:57 -0400

This is from Cook's Illustrated folks, who tinker to death every aspect of a recipe. Altho I haven't tried it yet, I wouldn't change a thing. On second thought, maybe leave out any extra salt, but that's just for me personally given sodium restrictions. Low-sodium broth seems to have plenty on its own. -- posted by Debbie R.

Chive and Parsley Mashed Potatoes

Sun, 10 May 2009 19:50:12 -0400

These green mashed potatoes are so cool looking! This would be great for St. Patrick's day, Thanksgiving or any weeknight you want to kick your regular mashed potatoes up a notch! Adapted from Gourmet magazine. -- posted by Sharon123

Irish Stew

Wed, 13 May 2009 22:21:40 -0400

I love St. Patrick's Day, but don't like the American tradition of corned beef and cabbage. I learned that corned beef and cabbage isn't traditionally Irish anyway, it's Irish American. I was trying to find a traditional Irish stew recipe for St. Patrick's Day, and while there were a lot of recipes, the one thing all the traditionalists agree upon is that there is no alcohol in a traditional Irish stew. I have now made this two years in a row for St. Patrick's Day and look forward to it again in the years to come! Most of the cooking time is inactive. -- posted by Scarlett516

Champ -- a Mashed Potato Dish (Ireland)

Tue, 26 May 2009 01:57:03 -0400

This recipe comes from the 1983 cookbook, Traditional British Cooking. -- posted by Sydney Mike

Soda Bread With Dark Chocolate and Candied Orange Peel

Sun, 31 May 2009 20:14:23 -0400

Bon Appetit, April 2005. Wonderful combination of orange and dark chocolate. Great for a tea or brunch. -- posted by swissms

Boiled Fruitcake

Tue, 09 Jun 2009 01:40:09 -0400

Although I have not a drop of Irish blood, I love boiled fruitcake! This delicious recipe is from "In an Irish Country Kitchen," by Clare Connery. I reduced the cooking time, because I think the cake gets a bit too dry. Give it a try: I know you will love it! -- posted by MillaKette

Hearty and Healthy Five-Grain Bread

Wed, 10 Jun 2009 02:08:30 -0400

Toast up this delicous healthy bread and serve with soup or eat with a pat of sweet butter! There is about 2 hours rising time. Adapted from Country Living magazine. -- posted by Sharon123

Steak and Kidney Pie With Guinness Recipe

Fri, 12 Jun 2009 12:40:32 -0400

I don't have a clever story for this. Just a recipe I want to have easy access to. -- posted by BBCFan

Paul's Irish Boxty

Sat, 20 Jun 2009 01:18:33 -0400

This is from the June19th issue of a local paper " Coastal Point." Because my paternal grandmother was from Ireland, I am drawn to Irish recipes. The author especially liked these Irish potato cakes when he visited Ireland. He says that boxty is the perfect morning-after remedy if, by mistake, you lost count of the number of cocktails you drank the night before. I like black pepper so I would add that to the ingredients myself. I can't wait to try these! He sometimes makes a rich Divan sauce to top the boxty: Heat 1 can of cream of chicken soup, then stir in some cheddar cheese until melted. -- posted by Debaylady

Brown Scones

Mon, 22 Jun 2009 11:09:40 -0400

This recipe for savoury scones come from Ruth Isabelle Ross' Irish Baking Book, which I bought while living in Ireland for a year. I think they are very tasty little things. If you find the basic recipe to plain, feel free to add herbs, cheese or other add-ins of your choice. Note: After Toni's review I went back and corrected my mistake concerning the amount of liquid ingredients. It should be fine now. -- posted by Lalaloula

Seafood Etouffee Shanachie

Fri, 26 Jun 2009 12:21:35 -0400

This recipe is from the Shanachie Restaurant & Pub, in Ambler, PA. The chef, Brian Duffy, is well-known, both as a chef and a TV Food Network host ("Date Plate" and "Hot Trends 2005"). This is from his website (http://www.chefduff.com) and is copyrighted ... Copyright 2003, Brian Duffy, All Rights Reserved -- posted by Gandalf The White

Irish Farmhouse Vegetable Soup

Fri, 26 Jun 2009 12:27:06 -0400

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. This will make 3/4 gallon soup, enough for 12 8 oz servings. NOTE: "White chicken stock" is made by using unroasted chicken bones. If using store-bought chicken stock, use a low sodium variety and be careful when seasoning -- you don't want an overly salty broth. -- posted by Gandalf The White

Asparagus, Crab & Tarragon Bisque Shanachie

Fri, 26 Jun 2009 16:21:54 -0400

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://www.chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. Shanachie specializes in soups ... and this is one of their most frequently requested seafood soups, especially in the spring, when fresh asparagus is available. Crab claw meat is less expensive and more flavorful than lump crab meat and so is the ingredient of choice. Recipe will make 3/4 gallon, approximately 12 8 oz servings. -- posted by Gandalf The White

Slow Cooker Irish Stew

Sun, 28 Jun 2009 17:33:22 -0400

From 1001 Low Fat Recipes. -- posted by dicentra

Whiskey Smoked Salmon Spread

Fri, 10 Jul 2009 14:17:06 -0400

This is a delicious dip/spread that is great on a bagel. Or, if you are hosting a brunch, you can serve it on mini bagels garnished with some cucumber slices. Of course, if you don't like or drink whiskey, you can substitute milk in its place. -- posted by JackieOhNo!

Herb Cheese-Stuffed Chicken Breasts With Red Pepper Sauce

Mon, 13 Jul 2009 15:53:04 -0400

From St. Ernan's House, Donegal Town, Ireland. Published in Bon Appetit, May 1996. -- posted by swissms

Dubliner Flat Omelette

Fri, 28 Aug 2009 10:18:44 -0400

Posted by request. Source: Food Ireland.com Serves 1 or 2 it depends on how hungry you are!! -- posted by Elly in Canada

Grandda's Irish Stew

Mon, 31 Aug 2009 10:18:01 -0400

My Grandda was famous for his Irish stew. it was top secret to him. he entrusted me with it when I was ten. He's probably flipping in his grave but I believe things this good must be shared (lucky you) The Lamb can be subsituted for stew beef -- posted by GingerlyJ

Irish Soda Bread

Fri, 04 Sep 2009 14:52:22 -0400

My cousin Shawn Michael Halliwell owns and operates a Pub in our hometown of Tully Ireland called the Boar's Head.. here is the Soda bread recipe he bakes every morning. I hope you all enjoy -- posted by GingerlyJ

Irish and Scottish Gaelic Soda Bread Scones

Tue, 08 Sep 2009 11:00:40 -0400

Delicious and easy to make soda bread scones, which are perfect when served alongside soups, stews or an Irish or Scottish breakfast. These can be whipped up in a trice and make a nice alternative to bread.........they are also delectable when eaten hot, split and spread with fresh butter. -- posted by French Tart

Breakfast Apples and Onions

Tue, 08 Sep 2009 13:08:16 -0400

I know it sounds odd, but my grandfather's big Irish breakfasts had to have this sweet and savory dish -- posted by GingerlyJ

Irish Feather Gingerbread Cake

Wed, 09 Sep 2009 17:05:41 -0400

A beautiful, spicy Cake traditionally served anytime, but very popular at Christmas. It's made in a bundt pan. The addition of Guiness stout makes for a light and feathery texture. Recipe comes from 'The Irish Spirit' cookbook I love so much. Serve this dark, spicy confection with fresh whipping cream. -- posted by DiLo

Terrific and Tasty Tidy Friday Pan Fry!

Wed, 09 Sep 2009 17:41:32 -0400

Another BRILLIANT idea from Nigel Slater and his new programme, "Simple Suppers". I love the idea of this, and can see all sorts of possibilities for what to "raid" from the fridge at the end of the week. I like his suggestions for bacon and bangers, and especially when served with crisp, green cabbage. An excellent, hearty supper dish and one that would be great for the children too - the greens being "hidden" amongst all the spuds, bacon and sausages etc! (By Nigel Slater. From Nigel Slater's Simple Suppers.) -- posted by French Tart

Irish Stew With Guinness, Potatoes and Sausage

Mon, 14 Sep 2009 13:53:03 -0400

Irish stew is filled with bacon, sausages, beer, potatoes, and more -- posted by Chef #1373257

Ballymaloe Cauliflower Soup

Mon, 14 Sep 2009 19:37:30 -0400

This recipe is from an August 1986 issue of Bon Appetit magazine in a section called " An Irish Ramble". It featured recipes from hotels and houses in Ireland and Irish recipes in general. This recipe is from Ballymaloe House in County Cork. -- posted by Leslie in Texas

Kenmare Bay Mussels With Wine-Cream Sauce

Tue, 15 Sep 2009 11:43:17 -0400

This recipe is from an August 1986 Bon Appetit magazine in an article titled "An Irish Ramble", featuring recipes from Irish houses and hotels. This recipe is a specialty of the dining room at the Park Hotel Kenmare. The mussels of Kenmare estuary in southwestern Ireland are tiny, sweet and tender. For best results, use the smallest mussels you can find. -- posted by Leslie in Texas

Old-Fashioned Irish Stew

Tue, 15 Sep 2009 15:42:53 -0400

This recipe comes from an August 1986 issue of Bon Appetit that featured an article titled "An Irish Ramble" that included recipes from Houses and Hotels in Ireland. Americans usually use lamb shoulder for Irish stew, but in Ireland neck slices are the thing. And here's some advice every good Irish cook heeds; "A stew boiled is a stew spoiled," meaning, keep the kettle at a simmer. -- posted by Leslie in Texas

Brown Soda Bread

Wed, 16 Sep 2009 13:41:56 -0400

This recipe is from an August 1986 issue of Bon Appetit from an article titled "An Irish ramble". Few breads are quicker or easier to make. Serve it with plenty of butter and jam or marmalade, if you like. It's great with soups and stews too. -- posted by Leslie in Texas

Apple Shortbread Pie

Wed, 16 Sep 2009 13:57:11 -0400

Another recipe from "An Irish Ramble" in the August 1986 issue of Bon Appetit. This thick-crusted pie is supposedly in bakeries everywhere in Ireland. -- posted by Leslie in Texas

Irish Stew With Lamb and Guinness

Thu, 17 Sep 2009 14:49:37 -0400

A very traditional irish stew by way of Killarney County. The stout and barley really make it a deep flavorful and perfect meal. time is 2-3 hours because it will depend on how tender your lamb is. Its a great prepare and leave it recipe though, would also be fun in the slow cooker -- posted by MarraMamba

Potato Farl

Mon, 21 Sep 2009 12:27:47 -0400

Also known as potato cake or potato bread, this is very much a Northern Ireland dish. The recipe is from " A Little Irish Cookbook" According to Irelandseye.com, it is considered an essential part of the traditional "Ulster Fry," which also includes bacon, eggs, and sausages.This recipe was posted for the Virtual Culinary Cruise: British Isles & Ireland, 2009. -- posted by bakedapple42

Mock Turtle Soup

Mon, 21 Sep 2009 16:21:21 -0400

I got this recipe from the back of the book "An Irish country doctor" Kinky really reminds me of my grandmother -- posted by GingerlyJ

Boston Brown Bread

Mon, 28 Sep 2009 01:54:40 -0400

My cousin Shawn Michael bkaes this bread fresh every morning and serves it at his pub the Boar's Head in Tully Ireland -- posted by GingerlyJ

Irish Lemon Curd

Mon, 28 Sep 2009 02:08:43 -0400

This recipe came from an Irish website. It makes enough for 2 people. -- posted by bakedapple42

Irish Lemon Fairy Cakes

Mon, 28 Sep 2009 14:42:26 -0400

Lovely little cakes topped with lemon curd and dusted with confectioner's sugar. -- posted by bakedapple42

Barley and Lamb Stew

Tue, 29 Sep 2009 11:39:21 -0400

This is an awesome, unique lamb stew that was originally created by Alton Brown. You may substitute the barley grits for barley flakes. You may also substitute the lamb with lamb leg (just remember to trim the leg before cutting and cooking it!) I posted this in order to find out the nutritional info. -- posted by Chef #1265507

Pickled Chanterelles

Tue, 29 Sep 2009 14:20:22 -0400

Here's an Irish recipe for those of you lucky enough to have chantrelles. I especially love the large white ones we used to harvest in the Cascades... where? Not telling, LOL. Received in email from gourmet_recipes_from_around_the_world. The poster notes this is a popular Irish recipe to make use of the fall Chantrelles that abound there. Thank you Irish Irene78! -- posted by Buster's friend

Shepherds Pie

Mon, 05 Oct 2009 17:13:02 -0400

Yummy casserole that will remind you of your childhood. -- posted by Chef #1403382

Fireside Steamed Cherry Pudding

Tue, 06 Oct 2009 12:59:42 -0400

This is Another of my cousin Shawn Michaels recipes. It is his Pub the Boar's head most popular dessert -- posted by GingerlyJ

Ploughman's Plate

Fri, 09 Oct 2009 16:58:16 -0400

This is a popular light lunch platter in Ireland and this is my take on it -- posted by GingerlyJ

Grandda's Irish Potato Soup

Fri, 09 Oct 2009 17:00:56 -0400

My grandda was known for his soups and also for his saying "if not for soups, poor people would starve" People have said it tastes like O'charley's but I think his is much, much better -- posted by GingerlyJ

Ww Corned Beef and Cabbage With Red Potatoes

Tue, 13 Oct 2009 15:16:03 -0400

8 points -- posted by Chef #1298498

Kevin Weeks' Guinness Cake

Wed, 14 Oct 2009 14:36:26 -0400

Guinness Cake with conventional measuring units. -- posted by Dulcet Kitchen

Irish Fisherman's Stew

Thu, 15 Oct 2009 14:31:12 -0400

In my hometown there is a tradition. the morning of a wedding the groom goes fishing with the brides father, and if the catch is good, then this stew is made for the wedding and it means the marriage will be blessed with bounty. -- posted by GingerlyJ

Reuben Roll-Ups ( Appetizers)

Sat, 24 Oct 2009 03:12:19 -0400

A great appetizer and easy to make using Recipe #303928 for the dough. -- posted by Galley Wench

Irish Brown Bread

Tue, 27 Oct 2009 13:59:39 -0400

This is a very dense, hearty bread, great for soups! It's very close to what we ate at every meal when we vacationed in Ireland. -- posted by Chef #296829

Guinness Cupcakes

Wed, 11 Nov 2009 10:35:49 -0500

Nigella Lawson's Guinness Cake is much talked about. This is a downsized version of my adaptions to her recipe, perfect for making 12 delicious cupcakes that look like miniature pints of Guinness. It's a bit of a grown up delicacy, the flavours might be a little rich for young kids, but chocoaholics and Guinness lovers will be delighted. -- posted by Jillsybean

Beef and Guinness Pie

Wed, 02 Dec 2009 11:43:00 -0500

My sisters recipe for Beef & Guinness Pie...a real pleaser! -- posted by ozzygirl

Skillet Soda Bread (America's Test Kitchen)

Mon, 21 Dec 2009 01:07:22 -0500

This is your basic soda bread, with no frills. It is exceptional fresh from the oven and makes excellent toast for days after, slathered with butter and strawberry jam. I eat it for every meal until it's gone. You can bake this on a greased or parchment-lined baking sheet if you don't have a cast iron skillet, but the crust won't be as crunchy. I nabbed this from Christopher Kimball's blog. -- posted by Chef #863508

Big Sur Bakery Hide Bread Recipe

Tue, 29 Dec 2009 00:22:18 -0500

I lived in Big Sur off and on for about 10 years and my heart is still there. I adapted this recipe from 101 Cookbooks. Heidi Swanson says, "The Big Sur Bakery sits back off California's famous Highway 1 a bit, nestled next to a gas station. It's owners, three of them, abandoned the Los Angeles restaurant scene years ago, determined to turn a property with a lackluster track record into something special. They set their sights on a house-turned-abandoned-restaurant, eventually wrangling it into what is now the beloved Big Sur Bakery. This is a recipe from Terry "Hide" Prince, one of the bakery's earliest friends. If you can imagine a dense, seed and grain-packed English muffin, you're in the ballpark. Rather than using salt, Terry gathers kelp from the coast and uses it to season the bread. The key to enjoying these delicious little breads (and I can't emphasize this enough), is splitting them open, toasting them until they are deeply golden, then slathering them generously with butter (or drizzling with olive oil or honey). Then sprinkle with a bit more salt. Blissful buttery crunchiness." Terry Hyde, the creator of the recipe says, "There's no need to be intimidated by making my bread. It was born out of a sea voyage, from Hawaii to New Zealand, because it was easier than yeast bread. I used my friend, Jay's, Irish soda bread recipe, only I added my own super foods. Amaranth, millet, and quinoa all have the 8 essential amino acids for building muscle, flax seeds for digestion, and kelp or seaweed for vitamins and minerals. I keep a 5 gallon pickle bucket with my dry bread mix, adding whatever sounds healthy. You can substitute water for milk or beer, and spelt for a gluton free bread." There have been mixed reviews on this, so please realize this is a dense bread and please do toast it! -- posted by Sharon123

Glorious Vegetarian Gravy for Roast Dinners

Tue, 29 Dec 2009 01:31:46 -0500

This gravy was invented by me to go along with those yummy roast dinners vegetarians are often excluded from. Whenever my parents are doing a roast beef, turkey or pork, I usually make a Quorn roast for myself and all the other side dishes can be enjoyed just the same! Our family generally does Yorkshire puddings (the best!), Brussel sprouts, roast & mashed potatoes, green beans, and sometimes even baked stuffing. This gravy is juicy, like one you'd get from pan drippings - not thick or heavy. It's full of alcohol, so possibly not for children if that's a concern. Enjoy! It's a delight. -- posted by MontrealJulia

Irish Bread

Tue, 29 Dec 2009 01:32:07 -0500

Bread -- posted by Mariema<><

Irish Soda Bread Scones

Tue, 29 Dec 2009 14:12:47 -0500

Adapted from BBC website. -- posted by Chef #1501965

New England Boiled Dinner (Corned Beef)

Sun, 03 Jan 2010 11:51:47 -0500

From Cooking Light, Jan/Feb 2005. Store the extra vegetable cooking liquid in airtight containers in the freezer, if desired, and use it to flavor soups, sauces, or rice. -- posted by swissms

Pork Potato and Cabbage Stew

Sun, 10 Jan 2010 12:29:44 -0500

From 1001 Best Slow Cooker Recipes -- posted by dicentra

Buttermilk and Sour Cherry Scones for Afternoon Tea and Picnics

Thu, 14 Jan 2010 15:23:23 -0500

A delightful and EASY scone recipe that is perfect for a proper afternoon tea or to take on a picnic. Dried sour cherries are sensational and give a deep essence of cherry flavour to these scones, whilst the buttermilk makes them light and airy. This is a casual eating scone, easy to rustle up, and is perfect when eaten fresh from the oven with butter and maybe some cherry jam and cream too! If taking on a picnic, wrap the scone in a clean tea towel to keep it warm and pack the butter and jam separately. Makes one large scone, which is marked to split into wedges when served. -- posted by French Tart

Irish Rarebit on Soda Bread With Cheddar Cheese and Ale

Mon, 18 Jan 2010 00:32:04 -0500

An easy and very tasty rarebit dish made with Irish cheddar cheese and the ubiquitous Irish ale, Guinness. The Emerald Isle produces some great dairy products and none is better than their butter and Cheddar style cheese. This recipe has Ireland written right the way through it, using soda bread as the base for this cheesy snack, as well as the aforementioned cheese and ale. I have also made these to eat with a bowl of hearty soup or Irish stew, perfect for a cold or damp winter's day. Amazing high tea time food as well; served with salad, chutneys and pickles for a cheap and easy fire-side supper. -- posted by French Tart

Vegan No Alcohol Irish Cream

Mon, 18 Jan 2010 19:50:58 -0500

Amounts are approximate. -- posted by UmmBinat

Making a Perfect Cup or Pot of Tea

Sat, 30 Jan 2010 18:07:55 -0500

From "Victorian Tea Party". Afternoon and High tea were daily events in Victorian society in England and ladies tea parties were very popular. The table was beautifully set with the household's best bone china, beautifully prepared sandwiches and treats were served and tea was carefully brewed to ensure the very best flavor. In 1880, Mrs. Beeton's Book of Household Management was published - here is what she had to say about making tea the proper way: "There is very little art in making good tea; if the water is boiling, and there is no sparing of the fragrant leaf, the beverage will almost invariably be good. The old-fashioned plan of allowing a teaspoonful to each person, and one over, is still practised. Warm the teapot with boiling water; let it remain for two or three minutes for the vessel to become thoroughly hot, then pour it away. Put in the tea, pour in from 1/2 to 3/4 pint of boiling water, close the lid, and let it stand for the tea to draw from 5 to 10 minutes; then fill up the pot with water. The tea will be quite spoiled unless made with water that is actually boiling, as the leaves will not open, and the flavour not be extracted from them; the beverage will consequently be colourless and tasteless,in fact, nothing but tepid water. Where there is a very large party to make tea for, it is a good plan to have two teapots instead of putting a large quantity of tea into one pot; the tea, besides, will go farther. When the infusion has been once completed, the addition of fresh tea adds very little to the strength; so, when more is required, have the pot emptied of the old leaves, scalded, and fresh tea made in the usual manner. Economists say that a few grains of carbonate of soda, added before the boiling water is poured on the tea, assist to draw out the goodness: if the water is very hard, perhaps it is a good plan, as the soda softens it; but care must be taken to use this ingredient sparingly, as it is liable to give the tea a soapy taste if added in too large a quantity. For mixed tea, the usual proportion is four spoonfuls of black to one of green; more of the latter when the flavour is very much liked; but strong green tea is highly pernicious, and should never be partaken of too freely." -- posted by BecR

Corning the Beef - Brisket by Alton Brown

Fri, 05 Feb 2010 11:12:34 -0500

Alton Brown's now famous corned beef recipe (takes 10 days to complete) using fresh brisket, 10 days, and some saltpeter. -- posted by Andi of Longmeadow Farm

Modern Irish Stew

Mon, 08 Feb 2010 11:52:19 -0500

A great choice for a cold Winter's day. This flavoursome meal is full of goodness. -- posted by English_Rose