Recipezaar: Irish,Comfort Food recipes

Huey's Irish Stew With a Touch of Paris

Tue, 30 Aug 2005 14:49:30 -0400

I found this intriguing recipe in Australian chef Iain Hewitson's book 'Tales and Recipes from a Travelling Cook'. Having tracked down the best Irish stew in Ireland - that served at The Common's Restaurant in Dublin - he arranged for the chef to cook it for him, only to discover that the chef was a Frenchman! Huey reports that the chef was "a terrific cook" and that his Irish stew was "thankfully, absolutely delicious". I've not yet tried this recipe. I've posted it for the Zaar World Tour 2005. -- posted by bluemoon downunder

Shepherd's Pie

Wed, 21 Sep 2005 12:04:11 -0400

. -- posted by Mimi Bobeck

Potato Souffle

Sat, 24 Sep 2005 15:42:13 -0400

This is posted for the World Tour 2005 event. I've not yet tried this recipe, but know I will soon. The source is The Irish Heritage Cookbook by Margaret M. Johnson. -- posted by PanNan

Colcannon Soup

Sat, 24 Sep 2005 20:20:45 -0400

This is posted for the World Tour 2005 event. I haven't tried it yet, but it looks wonderful. The source is the Irish Heritage Cookbook by Margaret M. Johnson. The author credits chef Gerry Galvin, of Drimcong House in Moycullen (County Galway). -- posted by PanNan

Irish Stout Chicken

Tue, 27 Sep 2005 14:57:12 -0400

Cooked on the stove this is a hearty one dish meal. -- posted by LAURIE

Irish Potato Soup

Tue, 27 Sep 2005 15:01:01 -0400

Comfort food from Ireland with what else? Pototoes!!! We like our soup a little chunky so I dont use the sieve just do a light mash, and I normally always use chicken stock, and we sprinkle our bowls with anything from bacon to cheese to sour cream. -- posted by LAURIE

Apple Mash

Tue, 27 Sep 2005 15:02:19 -0400

This recipe intrigued me with the odd combination of potatoes and apples, then I thought why not we eat applesauce with potato pancakes, so I posted it for the Zaar World Tour. Will try as soon as I get my winter 50 lb bag of potatoes! -- posted by LAURIE

Potato and Onion Skillet Fry

Tue, 27 Sep 2005 15:02:24 -0400

This Irish potato recipe is a great way to use leftover baked potatoes! I love potatoes!!! -- posted by LAURIE

Irish Potato Stuffing

Tue, 27 Sep 2005 15:03:15 -0400

Thinking that this would be great with pork roast or chops, baked in the same pan and flavored with the meat juices. Yummo! -- posted by LAURIE

Champ

Tue, 27 Sep 2005 15:03:48 -0400

Simple and inexpensive, yet warm and filling, Champ is unquestionably one of the most delicious side dishes ever created in Ireland...posted from an Irish recipe site for the Zaar World Tour! -- posted by LAURIE

Irish Steel Cut Oatmeal

Wed, 28 Sep 2005 21:44:59 -0400

Now here's a breakfast that's healthy, low fat and sodium and cholestrol free. It's also a great source of fibre which does a body GOOD or should I say GREAT! Good Health to you ALL! -- posted by ~Rita~

Skinny Mashed Potatoes

Tue, 15 Nov 2005 15:00:44 -0500

I have a meat and potatoes guy who could live on potatoes and gravy. This is how I make it healthier and lower in fat! -- posted by mama's kitchen

Crock Pot Irish Stew

Thu, 02 Feb 2006 21:54:12 -0500

A good, hearty stew good for anytime of the year, but just perfect for St. Patrick's day. I think the recipe came from the crock pot cookbook included with cooker. -- posted by Lorraine of AZ

Mashed Potatoes With Roasted Garlic and Herbs

Mon, 13 Feb 2006 17:13:39 -0500

Potatoes are comfort food But when you add Lavender to it and you have real comfort food! Lavender and rosemary are a match made in heaven. Use together or alone. Your choice. You can throw fresh garlic into the potatoes when boiling in place of roasting them for ease. Almost as good as roasted garlic. To bring it over the top try it topped with Recipe #243288. -- posted by ~Rita~

Glens of Antrim Irish Stew

Mon, 20 Feb 2006 15:07:59 -0500

Recipe from: Glens of Antrim region of Ireland per Liam Neeson -- posted by Gaelige Coinnaigh

Traditional Corned Beef and Cabbage

Sun, 12 Mar 2006 15:31:44 -0500

This is the recipe I have always used to make Corned Beef and Cabbage on St. Patty's Day. Its easy and delicious! -- posted by Little Bee

Dublin Coddle

Tue, 11 Apr 2006 12:56:06 -0400

Had this at a St. Patricks Day party and loved it. Not being from Dublin it's not a dish that was ever cooked in our house. TBH, it doesn't look great when being prepared and isn't the most beautiful when it is. But is tastes delicious. Good comfort food. -- posted by Dearg Doom

Pride of Irish Soup

Tue, 23 May 2006 16:38:46 -0400

This recipe was posted for ZWT II and the source is www.elook.org. I picked this dish because soups served with crusty bread are very popular starter courses for Icelandic dinner parties and welcome fare on cold nights. I love the name of this soup and it would be so good served with smoked Icelandic lamb meat. Dare I also mention that my Mother's maiden name was Sullivan and my father's last name was Ryan! So I'm an Irish Colleen born in the U.S., half-raised on Czech food, who developed a fondness for Tex-Mex fare, and eventually moved to Iceland. Now that's a real culinary cultural exchange program of epic proportion! :-) ... PLS NOTE: In response to reviewer comments, I amended this recipe to make the preparation easier and clearer. -- posted by twissis

Potato Cheese Bread [diabetic Version] [bread Machine]

Thu, 22 Jun 2006 18:18:18 -0400

The base recipe for this is Recipe #129975, but my Lady is diabetic, and the sugar was a bit high. I did this so I could see the sugar content for OUR version of it, and thought it was worth sharing because this bread by Marsha D is FANTASTIC! -- posted by Pagan

Elswet's Quick, Easy, & Delicious Diabetic Irish Shortbread

Thu, 13 Jul 2006 16:43:39 -0400

This is an old recipe from Elswet's mother. We have no idea where it came from, but the family name was McQueen. ;) This is the diabetic version. The alternate ["normal"] ingredients are listed as comments. -- posted by Pagan

Cheese & Potato Bake (A.k.a. Scalloped Potatoes)

Mon, 24 Jul 2006 21:54:22 -0400

I found this recipe in a cookbook called "The Usborne Children's World Cookbook" and so it's very simple and I've found it to be quite a hit. -- posted by Cate <3

Corned Beef Breakfast

Thu, 03 Aug 2006 22:34:42 -0400

A twist on the traditional ham, cheese, bread, breakfast strata. This one makes you think of corned beef hash, esp if you decide to add some cooked potatoes to it. This is great as a extra dish to add to a brunch and is equally as good for lunch or as a light supper. A super way to use up leftover corned beef and/or rye bread. This needs to refrigerate overnite. -- posted by LAURIE

Spiced Irish Oatmeal (Diabetic Friendly)

Fri, 01 Sep 2006 16:21:44 -0400

I enjoy oatmeal for brekkie on cooler days. I also love to add spice to pretty much everything. This hits the spot. Makes 6 *diabetic legal* servings of 1/2 a cup each. -- posted by Annacia

Mom's Irish-American Spaghetti Sauce With Sausage and Meatballs

Mon, 11 Sep 2006 19:34:53 -0400

I just got Mom to e-mail me directions for how to make "meat sauce" like she did when we were kids. This was a staple in our house, always made in an enormous pot and simmering most of the day. It seemed like forever before we were allowed to taste test it! The measurements are mine, as Mom only gave vague instructions. There is something really special about this recipe ... everyone asks me what the secret ingredient is, but I think its the process of cooking the sausages in the sauce that makes it sooooo wonderful. This freezes well, so make extra. Can be defrosted slowly in the microwave. -- posted by Gingernut

Easy Dublin Coddle

Wed, 27 Sep 2006 17:52:06 -0400

This is a filling and satisfying dish that my kids scarf down, and we enjoy hot or cold. Hot, left over or chilled this is good 'dressed' with whole seed mustard and served as a cold potato salad. If using raw sausages or bacon cook them first. -- posted by KookieMomster

Oatmeal Soda Bread

Mon, 02 Oct 2006 21:26:36 -0400

Simple bread recipe from the Food Network website / Emeril Live. Needs to sit for 12 hours before baking. -- posted by Vino Girl

Gorgeous Vegetarian Rice Casserole

Mon, 06 Nov 2006 17:02:05 -0500

This is a family favourite. Enjoy as a meal or side dish. -- posted by Molly Bloom

Cabbage Braised in Butter

Wed, 22 Nov 2006 21:02:20 -0500

I wouldn't have tried this, but the picture looked so delicious. It's Darina Allen's recipe. It is as delicious as the picture looked. -- posted by JenPo

Mrs Mcmaster's Irish Stew

Mon, 18 Dec 2006 17:38:31 -0500

When we were children, our neighbor, Mrs. McMaster, gave us a HUGE leftover bowlful of this delectible delight! We licked it clean and my mother had to ask for the recipe. It's been in the family ever since. The critical secret is the browning of the meat. It takes time to brown it to almost burnt, but this is where all the flavor is stored. Skip this step or try to shorten the time and you'll regret it! It's a hearty, healthy, simple stew that's great the first time and the next day, IF there are any leftovers! (Note: A time-saver is to prep the veggies while the stew is cooking the first hour!) -- posted by wyomugs

Simplest Cheesy Potato Soup

Sat, 30 Dec 2006 15:50:33 -0500

Easy, and with fresh ingredients! Fast and simple, and you control the flavorings. Found this on another site without reference to title or origin. -- posted by CheapThrills

Kielbasa, Cabbage, Potato & Onion Diversity Casserole

Tue, 30 Jan 2007 21:59:11 -0500

My MOST DELICIOUS casserole recipe is a combination of German, Irish, Polish, and Cajun influences. This ultimate comfort food soothes the cockles of my little multi-ethnic tummy 8-) -- posted by Pèllerin

Mccann's Oat Brown Bread

Fri, 02 Mar 2007 15:53:44 -0500

From the New Celtic Cookbook by Kathleen Sloan-McIntosh and Ken McIntosh. The steel-cut oats in this recipe are packed with nutrition and a wonderful nuttiness that helps make this delicious bread so good! -- posted by Whisper

St. Brigids Oaten Bread from Ireland

Sat, 03 Mar 2007 16:16:16 -0500

These chewy bread-cakes have been fed to children in Ireland for years, in the belief that vigorous chewing would strengthen their young jaws. The children of today like them because they are fun to eat. And because they are low in fat and high in fiber, they are definitely healthful. The loaf is cut in quarters, or "farls" before it is baked. This was sent to me from a friend in Belfast. I doubt that you can get much more Irish than that! *New NOTE -2/27/08* The recipe now has new instructions from Ireland and they make the world of difference! I have added my pix of the bread made using the new method. -- posted by Annacia

Updated Shepherd's Pie

Sun, 04 Mar 2007 15:27:30 -0500

I found this recipe in a Kraft Food & Family magazine and adapted it slightly to fit our tastes. I decreased the amount of beef stock and added the W sauce to make it slightly richer and thicker. DBF ate 2/3 of the pan the first time I made this, so it is definitely a hit around here. For faster prep, use leftover mashers. You could probably also use potato flakes, but I don't like those so I haven't tried it that way. DBF likes to eat his pie with HP sauce; I like it the way it is. -- posted by ksduffster

Carrot and Tarragon Soup

Tue, 13 Mar 2007 15:28:09 -0400

This recipe is served at Ballymaloe House in County Cork, Ireland. Found in New Celtic Cooking by Kathleen Sloan-McIntosh and Ted McIntosh. -- posted by Whisper

Layered Potato Cake

Thu, 15 Mar 2007 14:31:39 -0400

This potato dish is nice served hot or cold. Great to take along on a picnic served with a salad. -- posted by Stardustannie

Irish Potato Soup With Bacon

Tue, 20 Mar 2007 22:03:13 -0400

I made this for St. Patty's day (along with the Recipe #217866) and the whole family loved it, even my 15 yr old who is quite picky. It's made from canned soups, so its easily accessible for anyone to make. No 'out of the way' ingredients. thick, creamy and very filling for cold nights. The bacon adds a great flavor and some nice texture. **If you have any questions about this recipe, feel free to leave me a message** -- posted by **SaNdRa**

Irish Beef Stew

Mon, 02 Apr 2007 23:20:56 -0400

A classic Irish comfort food -- posted by Mims & Squims

Colcannon

Thu, 24 May 2007 16:16:13 -0400

I love everything cabbage, so when I ran across this recipe for colcannon, which is different than others I've tried as it uses kale, I knew I had to hold onto it. I'll be making this soon. I hope it sounds as good to you as it does to me. -- posted by Happy Hippie

Fried Cabbage & Bacon

Thu, 24 May 2007 16:37:23 -0400

A nice dish to go with any meat dinner. I like to sprinkle some vinegar over it when I eat it but that's a personal preference & not part of the original recipe. Posted for ZWT Three (The Zaar format is being ornery right now. This calls for 4 oz. bacon but no matter how I phrase it, it won't accept it.) -- posted by JanetC-KY

Bed & Breakfast Scones

Sat, 26 May 2007 13:41:36 -0400

Started making these years ago; when oldest daughter was in high school, she'd request these whenever a friend stayed over for the weekend. Serve with Recipe #230378, Recipe #230379, Recipe #208953 or your favorite jam with butter. TIME-SAVING TIP: Line up several zip-top, quart-size bags (I do 10 at a time [10 bags = 10 recipes]), then pour in the dry ingredients, then label and store in a cool, dark spot in the pantry. At meal-time, dump one bag into mixing bowl and proceed. This works for pancakes, cornbread and pizza, too! Easy for the kids to whip a batch together, too! -- posted by Debber

Leftover Potato Cakes (Irish Style)

Wed, 25 Jul 2007 20:27:59 -0400

Lovely slathered in butter with a cuppa tea. For an evening snack or breakfast the next morning. They reheat really well. So easy to make. -- posted by Nadine81

Wholemeal Soda Bread With Cheese and Onion

Sun, 05 Aug 2007 16:57:22 -0400

Traditional soda bread gets a tasty twist in this version, flavoured with soured cream, cheese and fried onion. -- posted by English_Rose

Rutabaga Pudding (Irish)

Mon, 13 Aug 2007 13:07:54 -0400

This is pure comfort food. -- posted by Chef #429816

Bailey's Irish Cream Recipe Copy

Fri, 14 Sep 2007 20:33:34 -0400

I've fooled around with several Irish Cream recipes and came up with this one. Not too thick, not too runny. Tastes wonderful! Contains raw eggs so refrigerate. Lasts about 2 weeks. -- posted by Pam's Yummies

Scrummy Very Rich Easy Bread Pudding

Wed, 26 Sep 2007 17:15:18 -0400

It was cold one night, and I didn't feel so great...so here it is...pure comfort food. Enjoy, leave out the brandy if you want...just on bad days it's nice knowing it's there :) -- posted by MSR

Sweet Coffee House Scones II

Fri, 12 Oct 2007 01:37:59 -0400

I was playing around with my original recipe and came up with this version, which I think is a bit more moist. I usually divide the dough in 2 and then add my mix ins so that I get two flavors from one batch. You could easily halve the recipe too. Our current favorites for mix ins are blueberries (usually need to add a little more flour to the mix) and triple chocolate chip. -- posted by C. Taylor

My Shepherd's Pie

Fri, 12 Oct 2007 19:30:23 -0400

My own version of Shepherd's Pie, cobbled together from several other recipes on here. (If you use kosher lamb and omit the Parmigiano, this can be kosher.) -- posted by DrGaellon

Give Creamed Peas a Chance

Thu, 25 Oct 2007 00:52:56 -0400

I make this dish all the time in the winter and fall when it's cold. Super great comfort food that's perfect for a cozy dinner. I have made this dish with vegetable broth and margarine to make it vegan, butter and heavy cream to make it super rich and creamy, and with any combination of broth, milk, margarine, and butter depending on how skinny I'm feeling, who I'm making it for, and what I have on hand. I hope you enjoy this recipe as much as I have. -- posted by I Cook Therefore I Am

Family-Friendly Shepherd's Pie

Tue, 30 Oct 2007 17:45:57 -0400

I saw this recipe in Cookie magazine...it's wonderful. I use buffalo meat and it comes out great. This is comfort food at its finest. -- posted by John J. O'Sullivan

Booo Berry Oatmeal

Wed, 31 Oct 2007 23:45:20 -0400

Irish Steel Cut oatmeal is what I use in this recipe not the quick cooking You can use what oatmeal you enjoy just adjust the water to oatmeal ratio. This is super healthy, very low fat, no sodium, and cholesterol free. Important not to overcook so you get that nice nutty flavour with a slightly chewy texture. In the U.S.A., new dietary guidelines recommend that consumers eat at least half their grains as whole grains for adults this means three or more servings of 16g of whole grains (48g in total) per day. Helping to reduce the risk of heart disease and may prevent certain cancers. -- posted by ~Rita~

The Perfect Pot and Cup of English Tea!

Mon, 05 Nov 2007 00:57:27 -0500

The perfect pot of English tea leads to the perfect cup of English tea! I know this is NOT a recipe, but it is amazing how many people do not know how to make a PROPER POT of tea! We always make a pot of tea at home - even if there is only one of us here, we just use a smaller pot! I also prefer loose tea to tea-bags, but we do use good quality tea-bags as well. This is my method for making a perfect pot of tea, and therefore a perfect cuppa. This has been posted due to a request from my daughter, who obviously has FAR more sophisticated tastes as a university student than I did when I was one!! Plus, what can be nicer then baking a cake, inviting a couple of friends over and having a natter with a cuppa? It puts the world to rights! Quantities are listed for a pot of tea for two.....you can increase or decrease the amounts to suit.The following extract is from Mrs Beeton's book of Household Management printed in 1880; here she suggests the method for a "perfect" cup of tea, using loose tea of course and NOT tea bags! "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." -- posted by French Tart

Individual Irish Pudding Cake

Fri, 09 Nov 2007 22:00:34 -0500

If your having trouble choosing to make a Christmas cake or a pudding, then this one is the best of both worlds. If you serve it cold it's like cake. If you serve it warm it's like pudding. Because they are individual, you each person can pick how they want it! You can store it for up to a month before eating and it doesn't need aging or resting like some other recipes do so you can make it a day ahead. I love this and so does my family. -- posted by Chef #642754

Beef and Beer Stew With Root Vegetables

Tue, 13 Nov 2007 16:05:18 -0500

A great wintertime comfort food. -- posted by 2Bleu

Slow Cooker Irish Stew

Sat, 08 Dec 2007 02:21:10 -0500

A great way to make lamb! -- posted by Summer's Mommy

Main Dish Colcannon (Cabbage, Potatoes and Sausages)

Sun, 09 Dec 2007 02:49:09 -0500

This is a dish that my Scots/Irish grandmother would prepare. Easy on the budget, easy on the cook, stick to your ribs, family pleaser that uses only one very large skillet or dutch oven. It calls for whole all natural ingredients and is ridiculously off the politically correct eating charts! Not for those on a low fat, low carb, low cal, low anything diet. True comfort food! I purchase the sausages from Whole Foods. If you don't want to go to that expense, or you don't have a Whole Foods Market near you, substitute your favorite breakfast sausage. Great St Patrick's Day fare!!! -- posted by Bev in NY

Nutty Irishman

Mon, 31 Dec 2007 15:33:55 -0500

Mmmm...a creamy afternoon delight! -- posted by Stardustannie

Pancakes With Lemon and Sugar for Shrove Tuesday - Pancake Day

Sat, 02 Feb 2008 23:42:28 -0500

This is my family's old recipe for traditional English pancakes - served the way we like them in the Britain - with a squeeze of fresh lemon and sprinkled with sugar! Please note, that these are NOT thick pancakes, but thin and lacey - more like a French crepe. Scotch pancakes and Welsh cakes are also different - they are thicker, and belong to the family of griddle cakes, and drop scones. These are what we will be making and eating on Shrove Tuesday - Pancake Day! The only accompaniment that is needed, is a fresh lemon or two and caster sugar.........some people have jam , honey or syrup with their pancakes, although that is not traditional! Now - how to TOSS that pancake without it landing on the floor, and will I WIN the Pancake race this year??!! A little information about this great British tradition: Origins - Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday. Lent - the 40 days leading up to Easter - was traditionally a time of fasting and on Shrove Tuesday Christians went to confession and were "shriven" (absolved from their sins). It was the last opportunity to use eggs and fats before embarking on the Lenten fast and pancakes are the perfect way of using up these ingredients. Pancake Tradition - A thin, flat cake, made of batter and baked on a griddle or fried in a pan, the pancake has a very long history and featured in cookbooks as far back as 1439. The tradition of tossing or flipping them is almost as old: "And every man and maide doe take their turne, And tosse their Pancakes up for feare they burne." (Pasquil's Palin, 1619). Tossing pancakes - Certainly these days part of the fun of cooking pancakes is in the tossing. To toss a pancake successfully takes a combination of the perfect pancake and good technique - it's so easy to get it wrong and end up with half the pancake still stuck to the pan while the other half is stuck to the ceiling or floor. All in all, it's probably best to practise a few times without an audience. Pancake races - In the UK, pancake races also form an important part of the Shrove Tuesday celebrations - an opportunity for large numbers of people to race down the streets tossing pancakes. Mardi Gras - The French name (literally "fat Tuesday" ) for Shrove Tuesday has been given to a number of Mardi Gras carnivals around the world. Among the most famous are those of Rio de Janeiro and New Orleans -- posted by French Tart

Pea and Spring Onion Champ

Tue, 12 Feb 2008 02:06:51 -0500

A tasty way to eat your spuds by Rachel Allen. -- posted by Um Safia

Dublin Coddle - Irish Sausage, Bacon, Onion and Potato Hotpot

Wed, 27 Feb 2008 00:30:17 -0500

This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favourite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin. In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while - making it an excellent dish for very busy people! The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew". The more recent version of the verb, "coddle," is still applied to gently cooked eggs, "Coddled Eggs". Please note, the sausages used should be the best quality 100% pork sausages you can get your hands on! This recipe would also work VERY well if cooked in a crock-pot, reduce the liquid by about half if cooking the coddle this way. Serve with Guinness and Irish soda bread. Although this is an easy to prepare one pot meal and its simplicity belies its amazing taste and flavour - comfort food at its best! Sláinte. -- posted by French Tart

Brotchan Foltchep - Potato & Leek Soup

Sun, 02 Mar 2008 16:43:14 -0500

This traditional leak and oatmeal soup has been served in Ireland for generations. Most cooks now prefer to combine leeks with potatoes, however, to make this perennial favorite. This recipe is also called Brotchan Roy meaning "A broth fit for a king". The word "roy" is derived from Ri - the Irish word for King. Savory hot biscuits are a fine accompaniment for soup. Add the herb seasoning of your choice to your biscuit mix before adding the liquid. -- posted by Annacia

Whole Wheat Guinness Oat Bread

Thu, 13 Mar 2008 00:42:55 -0400

This recipe is from SCCC's nationally accredited American Culinary Federation culinary arts program. Recipe from Christopher Tanner. -- posted by Dee514

Traditional Beef in Guinness Stew

Sat, 22 Mar 2008 17:30:25 -0400

I got this recipe off of an Irish tourism website. I've made it several times and every time it is a huge hit. The cider and Guinness combo is what makes it unique. It's excellent by itself or served with a little champ and soda bread. -- posted by Banriona Aeval

Nana Hassard's Scalloped Potatoes Fat Free Version

Fri, 28 Mar 2008 00:09:03 -0400

This is a recipe in my Fannie Farmer cookbook that I picked up at a yardsale for a BUCK! It's older than dirt, and is all taped together but the recipe's are AWSOME! This is also word for word what my Nana's recipe card is for Scalloped Potatoes. Want it in all it's Glory? Seach 'Zaar' for "Nana Hassard's Original Scalloped Potatoes". I only do the Full Fat Version for the Holidays.... -- posted by BratGyrl

Classic Cottage Pie

Mon, 28 Apr 2008 01:33:42 -0400

A glorious cottage pie full of hearty flavor. Same as shepherd's pie but beef instead of lamb makes it a cottage pie. Classic comfort food, nothing hits the spot like this one when you need a soothing home cooked meal. -- posted by Korkin'

Dad's Potato Rolls

Fri, 13 Jun 2008 20:13:41 -0400

My dad makes this every week for Sunday dinner and we never get tired of it! He usually doubles or triples the recipe so we can eat them through the week too. This recipe also makes amazing scones, just cut into squares, let them rise and then fry in heated oil. They're good! If you don't have instant potatoes you can use 3/4 cup of mashed potatoes and just forget about the other 1/2 cup of water. Time does not include rising time and serving size really depends on how big you make yours. -- posted by LutieLu

Northern Ireland Potato Soup

Sun, 13 Jul 2008 03:39:06 -0400

I actually got this recipe in my home-ec class in high school. My BF (and my ex-BF) loved this soup so much! It is perfect for cold fall days, and makes enough to warm up a family. So creamy! You can sub half and half for the heavy cream to save on calories, but the soup doesn't come out as thick so I just try to eat healthy the rest of the day to make up for it :) -- posted by Smoofinator

Crock Pot Irish Stew (Dublin Coddle).

Sun, 13 Jul 2008 03:47:56 -0400

During WW2 with a shortage of meat, sausage and bacon was plentiful in Ireland. Hence the traditional Irish Stew (Dublin Coddle) was born. So me Ma told me and I believe her. Anyway every one who has ever tried this has loved it. It is a great crock pot dish for cold winter days and tastes even better the day after. St. Patricks Day would not be the same without it either, we always have a house full of friends all looking forward to Jonnie's stew. Please enjoy and seriously, this dish should come with a Government Health Warning........lol. Strange that it may seem, we do use CHICKEN STOCK and not beef stock as might be assumed, please trust us, the stock gives the flavour that you and your family/friends will enjoy. Some of the quantities you can play with and even thicken up the stew with corn starch and water, but please try the chicken stock, it works. Hope you enjoy. Please add your reviews and suggestions, we love to hear what you think. -- posted by Debi and Johnny

Beef & Guinness Stew

Wed, 16 Jul 2008 17:12:23 -0400

This is from SFI July 2006. A hearty winter stew that hubby vertially inhales when I make it, I usually add some diced potatoes & serve with crusty bread to mop up the juices, is also easily adapted to make in the crockpot. -- posted by **Mandy**

The Real Deal Irish Breakfast

Wed, 23 Jul 2008 00:22:07 -0400

This is what your average Irish person will crave when they live abroad- not the healthiest way to start your day- but its delicious. The key here is the quality of the pork you use - "clonakilty" is the best brand in my opinion - worth the effort to try and get an Irish brand for the ingredients as it genuinely makes a big difference! I think this is a great hangover cure because its a greasy comfort food . Not for those watching their waist line though :S -- posted by Pia #2

Simple Soda Bread

Mon, 18 Aug 2008 18:28:43 -0400

A quick, easy recipe for a rustic crusty soda bread, using ingredients you can get from the late-night store if you don't already have them. No need to knead! From The Guardian newspaper. Serve hot with cheeses and condiments, or with a hearty stew. -- posted by elmsyrup

Jennifer's Shepherd's Pie

Wed, 29 Oct 2008 18:19:31 -0400

So delicious! This is my stepdaughter's pie, worked on to perfection. She made it more like a meatloaf, and it is fantastic. -- posted by Debbie R.

Meg's Irish Soda Bread Cookies

Sun, 16 Nov 2008 23:35:31 -0500

This is the easiest cookie recipe ever and the result is a melt-in-your mouth dessert that is great with a cup of tea, coffee, cider, hot chocolate, whatever. If made properly they taste more like little cakes. This is a traditional Irish recipe I have tweaked over the years to make my own. I usually double this recipe since they tend to go very quickly! -- posted by Chef #1006007

Crock Pot Colcannon

Thu, 25 Dec 2008 20:48:58 -0500

This recipe really isn't cooked in the crock pot but I like to bring these to potlucks in my crock pot as a warmer. Traditional Irish Food meets American Soul in one of the easiest recipes your crowd will love. -- posted by pinaypplegirl

Colcannon Mash With Blue Cheese

Tue, 06 Jan 2009 00:15:42 -0500

Ah! The Irish potato pops up again and this recipe teams it up with wonderfully creamy blue cheese. -- posted by English_Rose

Soda Bread

Tue, 06 Jan 2009 00:15:55 -0500

A traditional Irish soda bread. Easy and quick to make so kids will enjoy helping. For a tasty variation add 6oz of cubed cheese and 3oz of chopped onion to the dough at the mixing stage. -- posted by English_Rose

Oxford Marmalade

Sun, 11 Jan 2009 21:42:33 -0500

This famous chunky marmalade is a beautiful red-gold colour and delicious spread on hot buttered toast. Seville oranges are a seasonal fruit that are available in January. The orange's thick, rough skin, the flesh is extremely tart and packed with seeds; it is not an eating orange, but its high acidity offers perfect setting power for preserves. Seville oranges can be frozen, so those pushed for time post-Christmas can pop a bag in the freezer and make use of this very special, often undervalued fruit at a later date. -- posted by Lostfairy

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

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

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

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

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

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

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.

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

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

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 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

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

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 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

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