Taste the world right in your kitchen with with Irish recipes
clover chip cookies
1 1/4 cups (300 mL) firmly-packed brown sugar
3/4 cup (175 mL) Golden Crisco Shortening
2 tablespoons (30 mL) milk
1 tablespoon (15 mL) vanilla extract
1 egg
1 3/4 cups (425 mL) all-purpose flour
1 teaspoon (5 mL) salt
3/4 teaspoon (3.75 mL) baking soda
1 1/2 cups (375 mL) green candy-coated chocolate piecesPreheat oven to 375 degrees F (190 degrees C). Place sheets of foil on countertop for cooling cookies.Combine brown sugar, shortening, milk and vanilla extract in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in candy-coated pieces. Drop rounded tablespoonsful (15 mL) of dough 3 inches (7 cm) apart onto ungreased baking sheet. Bake one baking sheet at a time at 375 degrees F (190 degrees C) for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.Makes about 3 dozen cookies.
http://www.expertcook.com - Detail
Google PR
1 1/4 cups (300 mL) firmly-packed brown sugar
3/4 cup (175 mL) Golden Crisco Shortening
2 tablespoons (30 mL) milk
1 tablespoon (15 mL) vanilla extract
1 egg
1 3/4 cups (425 mL) all-purpose flour
1 teaspoon (5 mL) salt
3/4 teaspoon (3.75 mL) baking soda
1 1/2 cups (375 mL) green candy-coated chocolate piecesPreheat oven to 375 degrees F (190 degrees C). Place sheets of foil on countertop for cooling cookies.Combine brown sugar, shortening, milk and vanilla extract in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in candy-coated pieces. Drop rounded tablespoonsful (15 mL) of dough 3 inches (7 cm) apart onto ungreased baking sheet. Bake one baking sheet at a time at 375 degrees F (190 degrees C) for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.Makes about 3 dozen cookies.
http://www.expertcook.com - Detail
Google PR
sticky toffee pudding
Source: Beginish Restaurant, Dingle, Ireland12 servings8 ounces dates, finely chopped (about 1 1/4 cups packed)
1 cup boiling water
1/2 cup unsalted butter, at room temperature
1 cup packed golden brown sugar
4 large eggs
1 3/4 cups self-rising flour, divided
2 tablespoons instant coffee granules
1 teaspoon baking soda
Confectioners sugar
Whipped cream or vanilla ice cream
Caramel saucePreheat oven to 350 degrees F. Butter a 9-inch diameter springform pan. Line bottom of pan with parchment paper butter parchment.Place the chopped dates in a small bowl pour 1 cup boiling water over dates and let cool, about 1 hour.Using electric mixer, beat butter and sugar in large bowl to blend add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended.Combine instant coffee and baking soda in small bowl. Pour into date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.Cool pudding until just warm unmold sprinkle with confectioners sugar. Cut into wedges and serve with whipped cream (or a scoop of vanilla ice cream per serving) and caramel sauce.
http://www.expertcook.com - Detail
Google PR
Source: Beginish Restaurant, Dingle, Ireland12 servings8 ounces dates, finely chopped (about 1 1/4 cups packed)
1 cup boiling water
1/2 cup unsalted butter, at room temperature
1 cup packed golden brown sugar
4 large eggs
1 3/4 cups self-rising flour, divided
2 tablespoons instant coffee granules
1 teaspoon baking soda
Confectioners sugar
Whipped cream or vanilla ice cream
Caramel saucePreheat oven to 350 degrees F. Butter a 9-inch diameter springform pan. Line bottom of pan with parchment paper butter parchment.Place the chopped dates in a small bowl pour 1 cup boiling water over dates and let cool, about 1 hour.Using electric mixer, beat butter and sugar in large bowl to blend add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended.Combine instant coffee and baking soda in small bowl. Pour into date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.Cool pudding until just warm unmold sprinkle with confectioners sugar. Cut into wedges and serve with whipped cream (or a scoop of vanilla ice cream per serving) and caramel sauce.
http://www.expertcook.com - Detail
Google PR
st. patrick's day cupcakes
1 3/4 cups all-purpose four
2/3 cup granulated sugar
1 (3.4 ounce) package instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Green food coloring, optional
Cream cheese frostingPreheat oven to 375 degrees F.In a bowl, combine the dry ingredients.In another bowl, beat eggs, milk, oil and vanilla extract add to dry ingredients and mix until blended. Fill paper-lined muffin cups three fourths full. Bake for 18-22 minutes or until a wooden pick inserted in the center comes out clean. Cool on wire rack.If desired, add food coloring to frosting. Frost cupcakes.Yields 1 dozen.
http://www.expertcook.com - Detail
Google PR
1 3/4 cups all-purpose four
2/3 cup granulated sugar
1 (3.4 ounce) package instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Green food coloring, optional
Cream cheese frostingPreheat oven to 375 degrees F.In a bowl, combine the dry ingredients.In another bowl, beat eggs, milk, oil and vanilla extract add to dry ingredients and mix until blended. Fill paper-lined muffin cups three fourths full. Bake for 18-22 minutes or until a wooden pick inserted in the center comes out clean. Cool on wire rack.If desired, add food coloring to frosting. Frost cupcakes.Yields 1 dozen.
http://www.expertcook.com - Detail
Google PR
irish stew with mint sour cream
12 ounces lean, boneless lamb, cut into 1-inch cubes
2 cups beef broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
3 medium potatoes, peeled and cut into 1-inch chunks
2 medium onions, cut into wedges
1 1/2 cups sliced carrots
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/2 cup cold beer or water
2 tablespoons all-purpose flour
1/3 cup dairy sour cream
2 teaspoons snipped fresh mintIn a large saucepan or Dutch oven combine lamb, broth, salt, pepper, and bay leaf. Bring to boiling reduce heat. Cover and simmer for 30 minutes. Skim fat off meat mixture. Add potatoes, onions, carrots, thyme, and basil. Cover and simmer for 30 minutes more or until vegetables are tender. Discard bay leaf.In a small bowl stir beer or water into flour. Stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.To serve, stir together the sour cream and mint. Dollop each serving with sour cream mixture.Makes 4 servings.Make-Ahead Tip: Combine sour cream and mint cover and chill up to 24 hours.
http://www.expertcook.com - Detail
Google PR
12 ounces lean, boneless lamb, cut into 1-inch cubes
2 cups beef broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
3 medium potatoes, peeled and cut into 1-inch chunks
2 medium onions, cut into wedges
1 1/2 cups sliced carrots
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/2 cup cold beer or water
2 tablespoons all-purpose flour
1/3 cup dairy sour cream
2 teaspoons snipped fresh mintIn a large saucepan or Dutch oven combine lamb, broth, salt, pepper, and bay leaf. Bring to boiling reduce heat. Cover and simmer for 30 minutes. Skim fat off meat mixture. Add potatoes, onions, carrots, thyme, and basil. Cover and simmer for 30 minutes more or until vegetables are tender. Discard bay leaf.In a small bowl stir beer or water into flour. Stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.To serve, stir together the sour cream and mint. Dollop each serving with sour cream mixture.Makes 4 servings.Make-Ahead Tip: Combine sour cream and mint cover and chill up to 24 hours.
http://www.expertcook.com - Detail
Google PR
pot roast with guinness
6 servingsThis rich-flavored pot roast makes an ideal supper. Beef brisket has the best flavor, but arm or cross rib pot roast will work equally well also.2 tablespoons oil
2 pounds beef brisket
2 onions, coarsely chopped
6 celery ribs, thickly sliced
1 pound carrots, cut into large chunks
1 1/2 pounds potatoes, cut into large chunks
2 tablespoons flour
2 cups beef stock
1 1/4 cups Guinness stout
1 bay leaf
3 teaspoons dried thyme
1 teaspoon brown sugar
2 tablespoons whole grain mustard
1 tablespoon tomato paste
Salt (to taste)
Pepper (to taste)Preheat the oven to 350 degrees F.Heat the oil in a large flameproof casserole and brown the meat on all sides remove from pan and drain. Add the onions and cook for 3-4 minutes or until tender and just starting to brown, stirring constantly. Add the celery, carrots, and potatoes and cook over medium heat for 3-4 minutes or until they start to get some color. Add the flour and cook for 1 more minute blend in the stock and Guinness, mixing until combined. Bring mixture to a boil, stirring constantly. Add the bay leaf, thyme, brown sugar, mustard, tomato paste, and season to taste with the salt and pepper.Place the brisket on top, and cover tightly place in the oven and bake for 2 1/2 hours or until meat and vegetables are tender (adjust the seasoning and add a pinch more of sugar if necessary).
http://www.expertcook.com - Detail
Google PR
6 servingsThis rich-flavored pot roast makes an ideal supper. Beef brisket has the best flavor, but arm or cross rib pot roast will work equally well also.2 tablespoons oil
2 pounds beef brisket
2 onions, coarsely chopped
6 celery ribs, thickly sliced
1 pound carrots, cut into large chunks
1 1/2 pounds potatoes, cut into large chunks
2 tablespoons flour
2 cups beef stock
1 1/4 cups Guinness stout
1 bay leaf
3 teaspoons dried thyme
1 teaspoon brown sugar
2 tablespoons whole grain mustard
1 tablespoon tomato paste
Salt (to taste)
Pepper (to taste)Preheat the oven to 350 degrees F.Heat the oil in a large flameproof casserole and brown the meat on all sides remove from pan and drain. Add the onions and cook for 3-4 minutes or until tender and just starting to brown, stirring constantly. Add the celery, carrots, and potatoes and cook over medium heat for 3-4 minutes or until they start to get some color. Add the flour and cook for 1 more minute blend in the stock and Guinness, mixing until combined. Bring mixture to a boil, stirring constantly. Add the bay leaf, thyme, brown sugar, mustard, tomato paste, and season to taste with the salt and pepper.Place the brisket on top, and cover tightly place in the oven and bake for 2 1/2 hours or until meat and vegetables are tender (adjust the seasoning and add a pinch more of sugar if necessary).
http://www.expertcook.com - Detail
Google PR
irish bacon with pasta
Serves 4.4 slices Shannon Traditional Irish Bacon, cut
crosswise into 1/4 inch strips
8 ounces dried corkscrew pasta
2 cloves garlic, minced
1 small onion, finely chopped
1/2 cup chicken broth
1/8 teaspoon dried hot pepper flakes
4 cups fresh or frozen broccoli florets
2 tablespoons grated Parmesan cheese
Salt and black pepper to tastePrepare the pasta as directed on the manufacturer's packaging, in a pot of lightly salted water brought to a rolling boil.While the pasta is roiling in the pot, cook the Irish bacon strips in a non-stick skillet over medium heat just until brown. Stir in garlic and chopped onion cover and cook for several minutes or until onion is soft.Increase the heat to medium-high and add the chicken broth to the skillet. Season with the hot pepper flakes, and add the fresh broccoli. If using frozen broccoli florets, make sure the vegetable is completely thawed and drained well.Cover the skillet, and cook the mixture for 7 to 8 minutes, until broccoli is just crisp-tender and still bright green. Stir in the grated Parmesan cheese, and season with salt and black pepper to taste.Toss the bacon and broccoli with the hot cooked pasta. Serve immediately.
http://www.expertcook.com - Detail
Google PR
Serves 4.4 slices Shannon Traditional Irish Bacon, cut
crosswise into 1/4 inch strips
8 ounces dried corkscrew pasta
2 cloves garlic, minced
1 small onion, finely chopped
1/2 cup chicken broth
1/8 teaspoon dried hot pepper flakes
4 cups fresh or frozen broccoli florets
2 tablespoons grated Parmesan cheese
Salt and black pepper to tastePrepare the pasta as directed on the manufacturer's packaging, in a pot of lightly salted water brought to a rolling boil.While the pasta is roiling in the pot, cook the Irish bacon strips in a non-stick skillet over medium heat just until brown. Stir in garlic and chopped onion cover and cook for several minutes or until onion is soft.Increase the heat to medium-high and add the chicken broth to the skillet. Season with the hot pepper flakes, and add the fresh broccoli. If using frozen broccoli florets, make sure the vegetable is completely thawed and drained well.Cover the skillet, and cook the mixture for 7 to 8 minutes, until broccoli is just crisp-tender and still bright green. Stir in the grated Parmesan cheese, and season with salt and black pepper to taste.Toss the bacon and broccoli with the hot cooked pasta. Serve immediately.
http://www.expertcook.com - Detail
Google PR
rumbledthumps
4 to 6 servingsThe name for this British dish means "mixed together" - rumbled, and "bashed together" - thumped. This is a meatless main course but can also be served as a vegetable dish along with meat.1 pound potatoes
1 pound green cabbage, spring cabbage or kale
1 medium onion, finely chopped or 2 leeks, finely chopped (just the white part)
3 ounces butter
Single cream (light table cream)
2 ounces sharp Cheddar cheese, shredded
Chopped fresh chives
Black pepper saltSlice the potatoes thickly and boil in salted water. Once cooked, drain and mash.Slice the cabbage and steam or boil gently in salted water, do not over-cook!Melt the butter in a heavy bottomed pan and cook the onions or leeks. Once they are all completely soft, add the cooked potatoes and cabbage. Add a little cream, season to taste and beat together. Place the mixture in an oven safe dish, cover with Cheddar cheese and place under a hot broiler to brown. Garnish with chives and serve.
http://www.expertcook.com - Detail
Google PR
4 to 6 servingsThe name for this British dish means "mixed together" - rumbled, and "bashed together" - thumped. This is a meatless main course but can also be served as a vegetable dish along with meat.1 pound potatoes
1 pound green cabbage, spring cabbage or kale
1 medium onion, finely chopped or 2 leeks, finely chopped (just the white part)
3 ounces butter
Single cream (light table cream)
2 ounces sharp Cheddar cheese, shredded
Chopped fresh chives
Black pepper saltSlice the potatoes thickly and boil in salted water. Once cooked, drain and mash.Slice the cabbage and steam or boil gently in salted water, do not over-cook!Melt the butter in a heavy bottomed pan and cook the onions or leeks. Once they are all completely soft, add the cooked potatoes and cabbage. Add a little cream, season to taste and beat together. Place the mixture in an oven safe dish, cover with Cheddar cheese and place under a hot broiler to brown. Garnish with chives and serve.
http://www.expertcook.com - Detail
Google PR
bit o irish casserole
1 (8 ounce) package medium size noodles
1 (12 ounce) can corned beef, cubed
1/2 pound Cheddar cheese, cubed
1/2 cup milk
1 can cream of chicken soup
1 (10 ounce) package frozen peas, rinsed with hot water and drained
1 (3 1/2 ounce) can French-fried onionsCook noodles in boiling, salted water until tender, drain. Mix noodles lightly with remaining ingredients except French-fried onions. Put into buttered 2-quart casserole. Bake uncovered at 425 degrees F for 15 to 20 minutes. During last 2 minutes of baking, sprinkle onions over top.
http://www.expertcook.com - Detail
Google PR
1 (8 ounce) package medium size noodles
1 (12 ounce) can corned beef, cubed
1/2 pound Cheddar cheese, cubed
1/2 cup milk
1 can cream of chicken soup
1 (10 ounce) package frozen peas, rinsed with hot water and drained
1 (3 1/2 ounce) can French-fried onionsCook noodles in boiling, salted water until tender, drain. Mix noodles lightly with remaining ingredients except French-fried onions. Put into buttered 2-quart casserole. Bake uncovered at 425 degrees F for 15 to 20 minutes. During last 2 minutes of baking, sprinkle onions over top.
http://www.expertcook.com - Detail
Google PR
spiced corned beef glazed in cranapple sauce
Source: Women's Circle Home Cooking, March, 19821 (10 to 12 pound) corned beef brisket
2 medium onions, quartered
2 carrots, sliced
4 bay leaves
2 teaspoons whole black pepper
2 teaspoons whole allspice
1 teaspoon whole cloves
Water
Cranapple SaucePlace corned beef and remaining ingredients except sauce in large kettle, adding enough water to cover beef. Simmer for 3 hours or until tender. Cool. Slice thin. Place overlapping slices in shallow baking dish. Pour Cranapple Sauce over beef. Bake, basting frequently, in a 350 degree F oven about 40 minutes. Place on large platter. Pour remaining sauce over beef and serve.Cranapple Sauce
1 (16 ounce) can whole cranberry sauce
2 cups Cranapple juice
4 teaspoons prepared hot mustard
2 teaspoons prepared horseradish
Grated peel and juice of 2 orangesCombine ingredients in saucepan. Heat thoroughly.Serves 12.
http://www.expertcook.com - Detail
Google PR
Source: Women's Circle Home Cooking, March, 19821 (10 to 12 pound) corned beef brisket
2 medium onions, quartered
2 carrots, sliced
4 bay leaves
2 teaspoons whole black pepper
2 teaspoons whole allspice
1 teaspoon whole cloves
Water
Cranapple SaucePlace corned beef and remaining ingredients except sauce in large kettle, adding enough water to cover beef. Simmer for 3 hours or until tender. Cool. Slice thin. Place overlapping slices in shallow baking dish. Pour Cranapple Sauce over beef. Bake, basting frequently, in a 350 degree F oven about 40 minutes. Place on large platter. Pour remaining sauce over beef and serve.Cranapple Sauce
1 (16 ounce) can whole cranberry sauce
2 cups Cranapple juice
4 teaspoons prepared hot mustard
2 teaspoons prepared horseradish
Grated peel and juice of 2 orangesCombine ingredients in saucepan. Heat thoroughly.Serves 12.
http://www.expertcook.com - Detail
Google PR
hot irish kiss
Pink sugar
5 ounces hot coffee
1/2 ounce Irish whiskey
1/2 ounce hazelnut-flavored liqueur
1/2 ounce amaretto
1 ounce whipped cream
Ground cinnamonRim glass with pink sugar. Pour hot coffee into glass. Add remaining ingredients, except whipped cream. Top with whipped cream and sprinkle lightly with cinnamon.
http://www.expertcook.com - Detail
Google PR
Pink sugar
5 ounces hot coffee
1/2 ounce Irish whiskey
1/2 ounce hazelnut-flavored liqueur
1/2 ounce amaretto
1 ounce whipped cream
Ground cinnamonRim glass with pink sugar. Pour hot coffee into glass. Add remaining ingredients, except whipped cream. Top with whipped cream and sprinkle lightly with cinnamon.
http://www.expertcook.com - Detail
Google PR
Pages: [< Previous] 1 2 3 4 5 6 7 8 9 10 [Next >]