Taste the world right in your kitchen with with Irish recipes
irish chicken and dumplings
2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milkIn large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.Add potatoes and carrots cover and cook another 30 minutes.Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings.To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonsful onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.4 to 6 servings
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2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milkIn large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.Add potatoes and carrots cover and cook another 30 minutes.Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings.To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonsful onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.4 to 6 servings
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dutch oven corned beef brisket
4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer1. Preheat oven to 300 degrees F (150 degrees C).Rinse the beef completely and pat dry. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.
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4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer1. Preheat oven to 300 degrees F (150 degrees C).Rinse the beef completely and pat dry. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.
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irish grinders
Source: All Time Favorites, Slow Cooker by Better Homes and Gardens1 (2- to 3-pound) corned beef brisket with spice packet
1 cup water
1/3 cup Dijon-style mustard
2 teaspoons prepared horseradish
4 cups coarsely shredded cabbage
8 Kaiser rolls, split and toasted
Dijon-style mustardTrim fat from meat. If necessary, cut meat to fit into slow cooker. Sprinkle spices from packet evenly over meat rub in with your fingers.Place meat in a 3 1/2- or 4-quart slow cooker.In a small bowl combine water, the 1/3 cup mustard and horseradish. Pour mustard mixture over meat. Top with cabbage. Cover and cook on the LOW heat setting for 8-10 hours or on HIGH for 4-5 hours.Transfer meat to a cutting board. Thinly slice meat across the grain. Arrange slices on bottom of rolls.Use a slotted spoon, to place some of the cooked cabbage on top of the corned beef slices. Spread more mustard on roll tops. Replace roll tops.Serves 8.
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Source: All Time Favorites, Slow Cooker by Better Homes and Gardens1 (2- to 3-pound) corned beef brisket with spice packet
1 cup water
1/3 cup Dijon-style mustard
2 teaspoons prepared horseradish
4 cups coarsely shredded cabbage
8 Kaiser rolls, split and toasted
Dijon-style mustardTrim fat from meat. If necessary, cut meat to fit into slow cooker. Sprinkle spices from packet evenly over meat rub in with your fingers.Place meat in a 3 1/2- or 4-quart slow cooker.In a small bowl combine water, the 1/3 cup mustard and horseradish. Pour mustard mixture over meat. Top with cabbage. Cover and cook on the LOW heat setting for 8-10 hours or on HIGH for 4-5 hours.Transfer meat to a cutting board. Thinly slice meat across the grain. Arrange slices on bottom of rolls.Use a slotted spoon, to place some of the cooked cabbage on top of the corned beef slices. Spread more mustard on roll tops. Replace roll tops.Serves 8.
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irish roasted chicken
Serves 6.1 (4 pound) whole chicken
4 ounces oatmeal
1 medium onion, chopped
2 tablespoons butter
3 tablespoons chicken stock
Salt and white pepper to taste
3 tablespoons olive oil
6 ounces Irish bacon
3 medium onions, sliced
4 medium carrots, sliced
2 pounds red potatoes with skins on
Up to 1/2 cup seasoned flourIf there are giblets with the bird, remove them. Rinse all but the liver (reserving that for another use), and cover giblets with water. Add salt and pepper, bring to the boil, and simmer for 30 minutes.Skim off the fat, and use as your chicken stock in the recipe. Otherwise, use a low-sodium can or two of chicken broth.Wipe the bird inside and out, and remove any lumps of fat from the inside. Sprinkle inside and out with a bit of salt.Mix together the oatmeal, chopped onion, butter, chicken stock, and some white pepper. Stuff the bird with this mixture and secure well with small skewers.Warm the olive oil in a large skillet over medium heat, and lightly fry the Irish bacon. When it's crispy, remove the bacon to paper towels to drain then chop and place in a large casserole or Dutch oven large enough to accommodate the bird (and eventually the potatoes).Quickly brown the chicken on all sides in the same skillet, and place it on top of the Irish bacon pieces.Sauté the sliced onions with the carrots until both are just a bit soft. Add the vegetables to the casserole or Dutch oven.Strain the giblet stock and add liquid if needed to make about 1 cup. Heat the stock through and pour over the chicken (alternatively, use canned broth or stock).Cover and bake the chicken in a preheated 350 degree F oven for about 1 hour.Meanwhile, cut the red-skinned potatoes into thick slices and either blanch them in boiling water or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole or Dutch oven. You may need to add a little more stock if too much moisture is lost during the first hour of baking.Put a few dabs of butter over the potatoes, then cover the pot and continue to bake for another 30 minutes, removing the cover during the last few minutes of baking to brown the potatoes.To serve, place the whole chicken on a platter, surrounded by the potatoes. Remove any skewers that were used to truss the bird while baking. Drizzle the Irish bacon bits over the top.Carve and serve a portion of potatoes and stuffing with each piece of chicken.
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Serves 6.1 (4 pound) whole chicken
4 ounces oatmeal
1 medium onion, chopped
2 tablespoons butter
3 tablespoons chicken stock
Salt and white pepper to taste
3 tablespoons olive oil
6 ounces Irish bacon
3 medium onions, sliced
4 medium carrots, sliced
2 pounds red potatoes with skins on
Up to 1/2 cup seasoned flourIf there are giblets with the bird, remove them. Rinse all but the liver (reserving that for another use), and cover giblets with water. Add salt and pepper, bring to the boil, and simmer for 30 minutes.Skim off the fat, and use as your chicken stock in the recipe. Otherwise, use a low-sodium can or two of chicken broth.Wipe the bird inside and out, and remove any lumps of fat from the inside. Sprinkle inside and out with a bit of salt.Mix together the oatmeal, chopped onion, butter, chicken stock, and some white pepper. Stuff the bird with this mixture and secure well with small skewers.Warm the olive oil in a large skillet over medium heat, and lightly fry the Irish bacon. When it's crispy, remove the bacon to paper towels to drain then chop and place in a large casserole or Dutch oven large enough to accommodate the bird (and eventually the potatoes).Quickly brown the chicken on all sides in the same skillet, and place it on top of the Irish bacon pieces.Sauté the sliced onions with the carrots until both are just a bit soft. Add the vegetables to the casserole or Dutch oven.Strain the giblet stock and add liquid if needed to make about 1 cup. Heat the stock through and pour over the chicken (alternatively, use canned broth or stock).Cover and bake the chicken in a preheated 350 degree F oven for about 1 hour.Meanwhile, cut the red-skinned potatoes into thick slices and either blanch them in boiling water or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole or Dutch oven. You may need to add a little more stock if too much moisture is lost during the first hour of baking.Put a few dabs of butter over the potatoes, then cover the pot and continue to bake for another 30 minutes, removing the cover during the last few minutes of baking to brown the potatoes.To serve, place the whole chicken on a platter, surrounded by the potatoes. Remove any skewers that were used to truss the bird while baking. Drizzle the Irish bacon bits over the top.Carve and serve a portion of potatoes and stuffing with each piece of chicken.
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steak and guinness pie
Serves 4.1 pound round steak, cubed
1 tablespoon all-purpose flour
Salt and pepper to taste
1 teaspoon brown sugar
1 tablespoon raisins (optional)
5 medium onions, peeled and chopped
1 1/2 cups (300 ml) Guinness Stout
8 slices bacon, chopped
3 ounces lard fresh parsley, chopped
Double crust pie pastryCut the steak into bite-size cubes and roll in the salt and pepper seasoned flour. Brown the steak cubes in the lard with the bacon over medium heat in a heavy skillet for 8 to 10 minutes until golden brown. Please the meat in a casserole dish to cool. In the remaining bacon and lard drippings sauté the onions until golden and add to the meat when browned.In a mixing bowl combine raisins and brown sugar with the Guinness. Let stand for 5 minutes for raisins to plump.Add the mixture to the casserole dish, cover tightly and simmer over low heat on in a very moderate oven at 325 degrees F for 2 1/2 hours. Stir occasionally and add a little more Guinness or water if the rich brown gravy gets too thick.Meanwhile, line a deep pie dish with half the prepared pie crust and pre-bake as directed. Add the Guinness and beef mixture from the casserole to the baked pie crust. Cover the meat mixture with the remaining pie crust layer and bake until finished, approximately 10 minutes. Remove pie from the over to cool, slice and serve with potatoes.Variations: Substitute 3 tablespoons honey for the brown sugar. Either ingredient takes the bitter bite out of the Guinness. If you do not care to cook with lard, substitute vegetable oil for browning the meats.NOTE: Irish bacon is much more like Canadian Bacon in America. Canadian Bacon is leaner than streaky bacon and either type of bacon may be utilized in this recipe, but the flavor and sodium level will vary greatly.
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Serves 4.1 pound round steak, cubed
1 tablespoon all-purpose flour
Salt and pepper to taste
1 teaspoon brown sugar
1 tablespoon raisins (optional)
5 medium onions, peeled and chopped
1 1/2 cups (300 ml) Guinness Stout
8 slices bacon, chopped
3 ounces lard fresh parsley, chopped
Double crust pie pastryCut the steak into bite-size cubes and roll in the salt and pepper seasoned flour. Brown the steak cubes in the lard with the bacon over medium heat in a heavy skillet for 8 to 10 minutes until golden brown. Please the meat in a casserole dish to cool. In the remaining bacon and lard drippings sauté the onions until golden and add to the meat when browned.In a mixing bowl combine raisins and brown sugar with the Guinness. Let stand for 5 minutes for raisins to plump.Add the mixture to the casserole dish, cover tightly and simmer over low heat on in a very moderate oven at 325 degrees F for 2 1/2 hours. Stir occasionally and add a little more Guinness or water if the rich brown gravy gets too thick.Meanwhile, line a deep pie dish with half the prepared pie crust and pre-bake as directed. Add the Guinness and beef mixture from the casserole to the baked pie crust. Cover the meat mixture with the remaining pie crust layer and bake until finished, approximately 10 minutes. Remove pie from the over to cool, slice and serve with potatoes.Variations: Substitute 3 tablespoons honey for the brown sugar. Either ingredient takes the bitter bite out of the Guinness. If you do not care to cook with lard, substitute vegetable oil for browning the meats.NOTE: Irish bacon is much more like Canadian Bacon in America. Canadian Bacon is leaner than streaky bacon and either type of bacon may be utilized in this recipe, but the flavor and sodium level will vary greatly.
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dublin coddle
Serves 61 pound bacon slices
2 pounds pork sausage links
Bacon fat or vegetable oil
2 large onions, sliced
2 whole cloves garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 bouquet garni
Black pepper
Hard cider (apple wine) or apple cider
Chopped parsley for garnish Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bouquet garni in the middle of the mixture. Sprinkle with pepper. Cover with cider. Simmer for 1 1/2 hours over medium-low heat do not boil.To serve, garnish with chopped parsley.
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Serves 61 pound bacon slices
2 pounds pork sausage links
Bacon fat or vegetable oil
2 large onions, sliced
2 whole cloves garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 bouquet garni
Black pepper
Hard cider (apple wine) or apple cider
Chopped parsley for garnish Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bouquet garni in the middle of the mixture. Sprinkle with pepper. Cover with cider. Simmer for 1 1/2 hours over medium-low heat do not boil.To serve, garnish with chopped parsley.
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irish colcannon
Typical of yesteryear Irish dinners, this potato-cabbage side dish adds new interest to mashed potatoes.Source: Midwest Living6 large potatoes, peeled and quartered
5 cups chopped cabbage
1 cup milk
1/2 cup chopped green onions or leeks
1/2 cup snipped parsley
Salt
White pepper
2 tablespoons margarine or butterIn a large saucepan cook potatoes, covered, in a small amount of boiling salted water for 20 to 25 minutes or until tender. Drain.In a medium saucepan, cook cabbage, uncovered, in a small amount of boiling salted water for 2 minutes. Cover and cook for 6 to 8 minutes more or until tender. Drain.Mash potatoes. Stir in milk, onions and parsley. Season to taste with salt and pepper. Add butter or margarine and drained cabbage. Stir until butter or margarine is melted and mixture is combined.Makes 12 side-dish servings.Nutritional facts per serving calories: 120 , total fat: 3g , saturated fat: 2g , cholesterol: 7mg , sodium: 53mg , carbohydrate: 21g , fiber: 3g , protein: 4g , vitamin A: 6% , vitamin C: 50% , calcium: 6% , iron: 7%
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Typical of yesteryear Irish dinners, this potato-cabbage side dish adds new interest to mashed potatoes.Source: Midwest Living6 large potatoes, peeled and quartered
5 cups chopped cabbage
1 cup milk
1/2 cup chopped green onions or leeks
1/2 cup snipped parsley
Salt
White pepper
2 tablespoons margarine or butterIn a large saucepan cook potatoes, covered, in a small amount of boiling salted water for 20 to 25 minutes or until tender. Drain.In a medium saucepan, cook cabbage, uncovered, in a small amount of boiling salted water for 2 minutes. Cover and cook for 6 to 8 minutes more or until tender. Drain.Mash potatoes. Stir in milk, onions and parsley. Season to taste with salt and pepper. Add butter or margarine and drained cabbage. Stir until butter or margarine is melted and mixture is combined.Makes 12 side-dish servings.Nutritional facts per serving calories: 120 , total fat: 3g , saturated fat: 2g , cholesterol: 7mg , sodium: 53mg , carbohydrate: 21g , fiber: 3g , protein: 4g , vitamin A: 6% , vitamin C: 50% , calcium: 6% , iron: 7%
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irish pot-roasted chicken
1 (4 to 5 pound) chicken
4 ounces oatmeal
1 medium onion, chopped
2 tablespoons butter
3 tablespoons stock
Salt and pepper
6 ounces bacon
3 medium onions, sliced
2 pounds potatoes
Seasoned flour
3 tablespoons drippings or oil
4 medium carrots, slicedIf there are giblets with the bird, take them out, wash all but the liver (reserve that for another use), and cover with water, add salt and pepper, bring to the boil and simmer for half an hour.Wipe the bird inside and out and remove any lumps of fat from the inside sprinkle with salt.Mix together the oatmeal, chopped onion, butter, stock and seasoning. Stuff the bird with this mixture and secure well.Heat the drippings or oil and lightly fry the bacon, then chop and put into a casserole. Quickly brown the bird in the same fat and put on top of the bacon. Soften the onion and briefly saute the carrots, then add to the casserole.Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350 degrees F) for about one hour.Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning.Servings: 4
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1 (4 to 5 pound) chicken
4 ounces oatmeal
1 medium onion, chopped
2 tablespoons butter
3 tablespoons stock
Salt and pepper
6 ounces bacon
3 medium onions, sliced
2 pounds potatoes
Seasoned flour
3 tablespoons drippings or oil
4 medium carrots, slicedIf there are giblets with the bird, take them out, wash all but the liver (reserve that for another use), and cover with water, add salt and pepper, bring to the boil and simmer for half an hour.Wipe the bird inside and out and remove any lumps of fat from the inside sprinkle with salt.Mix together the oatmeal, chopped onion, butter, stock and seasoning. Stuff the bird with this mixture and secure well.Heat the drippings or oil and lightly fry the bacon, then chop and put into a casserole. Quickly brown the bird in the same fat and put on top of the bacon. Soften the onion and briefly saute the carrots, then add to the casserole.Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350 degrees F) for about one hour.Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning.Servings: 4
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irish roast pork with potato stuffing
2 pounds pork tenderloin or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water
Stuffing (see below)
Salt and pepperMake stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Cover loosely with foil and bake 1 hour at 350 degrees F.Makes 6 servings.Stuffing
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepperTo potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.
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2 pounds pork tenderloin or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water
Stuffing (see below)
Salt and pepperMake stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Cover loosely with foil and bake 1 hour at 350 degrees F.Makes 6 servings.Stuffing
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepperTo potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.
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beef in guinness
Serves 4.1 (2 1/2 pound) shin of beef
2 large onions
6 medium carrots
2 tablespoons all-purpose flour (seasoned
with salt and pepper)
A little fat or beef dripping
1 cup Guinness and water mixed
Sprig of parsleyCut beef into chunks. Peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to a boil, reduce the heat to a very gently simmer, cover closely and cook for 1 1/2 to 2 hours. Check so the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley.
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Serves 4.1 (2 1/2 pound) shin of beef
2 large onions
6 medium carrots
2 tablespoons all-purpose flour (seasoned
with salt and pepper)
A little fat or beef dripping
1 cup Guinness and water mixed
Sprig of parsleyCut beef into chunks. Peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to a boil, reduce the heat to a very gently simmer, cover closely and cook for 1 1/2 to 2 hours. Check so the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley.
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