Taste the world right in your kitchen with with Irish recipes
irish gold
These look like heavy gold "coins." Pile into a big pot and it becomes the pot of gold at the end of the rainbow!24 Ritz crackers
1 cup smooth peanut butter
2 cups butterscotch chipsSpread half of the crackers with peanut butter. Top each with a second cracker.Melt butterscotch chips according to package directions. Dip sandwich cookies into butterscotch. Place on wax paper to set.
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These look like heavy gold "coins." Pile into a big pot and it becomes the pot of gold at the end of the rainbow!24 Ritz crackers
1 cup smooth peanut butter
2 cups butterscotch chipsSpread half of the crackers with peanut butter. Top each with a second cracker.Melt butterscotch chips according to package directions. Dip sandwich cookies into butterscotch. Place on wax paper to set.
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lemon curd
4 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup fresh lemon juice
4 egg yolks
1 tablespoon grated lemon peelIn saucepan, combine all ingredients except lemon peel. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle. Cook until mixture coats back of a spoon. Pour into small bowl and stir in lemon peel. Allow to cool.Makes 1/2 cup.
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4 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup fresh lemon juice
4 egg yolks
1 tablespoon grated lemon peelIn saucepan, combine all ingredients except lemon peel. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle. Cook until mixture coats back of a spoon. Pour into small bowl and stir in lemon peel. Allow to cool.Makes 1/2 cup.
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leprechaun dust
Jell-O Brand instant pistachio pudding
Zip-type plastic bags
Spoons
MilkPut 1 tablespoon of leprechaun dust (pudding mix) into a sealed baggie for each child. Add 1/4 cup of cold milk and let them shake. Watch the pudding turns green!
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Jell-O Brand instant pistachio pudding
Zip-type plastic bags
Spoons
MilkPut 1 tablespoon of leprechaun dust (pudding mix) into a sealed baggie for each child. Add 1/4 cup of cold milk and let them shake. Watch the pudding turns green!
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lucky charms bars
3 tablespoons butter or margarine
25 large marshmallows or 3 1/2 cups miniature marshmallows
5 cups Lucky Charms cerealGrease an 8-inch or 9-inch square pan 9 x 2 inch pan.Place butter and marshmallows in large microwave bowl. Microwave uncovered on HIGH for 1 minute and 30 seconds to 3 minutes, stirring after 1 minute until mixture is melted and smooth when stirred. Stir in cereal until well coated. Press mixture into prepared pan cool.Cut into about 2-inch square bars.Makes 16 bars.
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3 tablespoons butter or margarine
25 large marshmallows or 3 1/2 cups miniature marshmallows
5 cups Lucky Charms cerealGrease an 8-inch or 9-inch square pan 9 x 2 inch pan.Place butter and marshmallows in large microwave bowl. Microwave uncovered on HIGH for 1 minute and 30 seconds to 3 minutes, stirring after 1 minute until mixture is melted and smooth when stirred. Stir in cereal until well coated. Press mixture into prepared pan cool.Cut into about 2-inch square bars.Makes 16 bars.
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glazed irish tea cake
Cake
3/4 cup butter, at room temperature
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
3 ounces cream cheese, at room temperature
1 3/4 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup dried currants (or dates)
2/3 cup buttermilkGlaze1/2 cup confectioners sugar, sifted
2 teaspoons fresh lemon juicePreheat oven to 325 degrees F with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour tap pan over sink to discard excess flour. Cut piece of parchment paper or wax paper to fit bottom of pan. Set aside.For cake, use mixer to cream butter, sugar and vanilla extract until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined.Sift flour, baking powder and salt together. Put currants (or dates) in small bowl. Add 1/4 cup of flour mixture to currant and stir until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and wooden pick inserted into center comes out clean, about 1 hour, 25 minutes (time will vary with individual ovens). Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely.Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight.For glaze, combine sugar and lemon juice in small bowl. Stir until smooth.
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Cake
3/4 cup butter, at room temperature
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
3 ounces cream cheese, at room temperature
1 3/4 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup dried currants (or dates)
2/3 cup buttermilkGlaze1/2 cup confectioners sugar, sifted
2 teaspoons fresh lemon juicePreheat oven to 325 degrees F with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour tap pan over sink to discard excess flour. Cut piece of parchment paper or wax paper to fit bottom of pan. Set aside.For cake, use mixer to cream butter, sugar and vanilla extract until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined.Sift flour, baking powder and salt together. Put currants (or dates) in small bowl. Add 1/4 cup of flour mixture to currant and stir until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and wooden pick inserted into center comes out clean, about 1 hour, 25 minutes (time will vary with individual ovens). Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely.Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight.For glaze, combine sugar and lemon juice in small bowl. Stir until smooth.
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irish jig
Serves 6.2 tablespoons whiskey
2 tablespoons sugar
1 teaspoon confectioner's sugar
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 cup coconut macaroonsCrush the macaroons and set aside.Be sure the whipping cream is thoroughly chilled, as well as the bowl and beater attachments. Mix all ingredients except the macaroons. Beat until stiff peaks form. Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses. Sprinkle with additional macaroons. Serve immediately.
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Serves 6.2 tablespoons whiskey
2 tablespoons sugar
1 teaspoon confectioner's sugar
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 cup coconut macaroonsCrush the macaroons and set aside.Be sure the whipping cream is thoroughly chilled, as well as the bowl and beater attachments. Mix all ingredients except the macaroons. Beat until stiff peaks form. Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses. Sprinkle with additional macaroons. Serve immediately.
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burnt oranges
Serving size: 4Large oranges
150 milliliters sweet white wine
1 tablespoon butter
8 tablespoons granulated sugar
300 milliliters freshly-squeezed orange juice
2 tablespoons Irish whiskey (warmed)Carefully peel the oranges thinly. Then with a sharp knife remove as much of the pith and white skin as possible, keeping the oranges intact. Cut the thin peel into fine strips and cover with the wine. Put the oranges into an ovenproof dish. Put a little butter on top of each one, pressing it down gently, then sprinkle each one with a teaspoon of sugar. Put into a 400 degree F oven for 10 minutes or until the sugar caramelizes.Meanwhile mix the orange juice with the sugar in a saucepan and bring to the boil. Lower the heat and let it get syrupy, without stirring. Add the orange peel and wine mixture and bring to the boil again, then cook rapidly to reduce and thicken slightly. -- Take the oranges from the oven and if not fully browned, put under a moderate broiler for a few minutes. Pour the warmed whisky over them and set it alight, over heat. As the flames die down, add the orange syrup and let it simmer for about 2 minutes.Serve at once or it can be served cold.
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Serving size: 4Large oranges
150 milliliters sweet white wine
1 tablespoon butter
8 tablespoons granulated sugar
300 milliliters freshly-squeezed orange juice
2 tablespoons Irish whiskey (warmed)Carefully peel the oranges thinly. Then with a sharp knife remove as much of the pith and white skin as possible, keeping the oranges intact. Cut the thin peel into fine strips and cover with the wine. Put the oranges into an ovenproof dish. Put a little butter on top of each one, pressing it down gently, then sprinkle each one with a teaspoon of sugar. Put into a 400 degree F oven for 10 minutes or until the sugar caramelizes.Meanwhile mix the orange juice with the sugar in a saucepan and bring to the boil. Lower the heat and let it get syrupy, without stirring. Add the orange peel and wine mixture and bring to the boil again, then cook rapidly to reduce and thicken slightly. -- Take the oranges from the oven and if not fully browned, put under a moderate broiler for a few minutes. Pour the warmed whisky over them and set it alight, over heat. As the flames die down, add the orange syrup and let it simmer for about 2 minutes.Serve at once or it can be served cold.
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chocolate irish cream fondue
9 ounces baker's semi-sweet baking chocolate
1/4 cup light cream or heavy cream
1/4 cup Bailey's Irish CreamDippers
Cake, cubed
Banana chunks
Pineapple chunks
StrawberriesIn saucepan combine all ingredients. tir on low heat until the chocolate has melted and is smooth.Serve in a chafing dish over low heat. Dip dippers into fondue.
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9 ounces baker's semi-sweet baking chocolate
1/4 cup light cream or heavy cream
1/4 cup Bailey's Irish CreamDippers
Cake, cubed
Banana chunks
Pineapple chunks
StrawberriesIn saucepan combine all ingredients. tir on low heat until the chocolate has melted and is smooth.Serve in a chafing dish over low heat. Dip dippers into fondue.
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chocolate potato candy
4 cups confectioners sugar
4 cups flaked coconut
3/4 cup cold mashed potatoes (without added milk or butter)
1 1/2 teaspoons vanilla extract
1/2 salt
1 pound chocolate or candy coatingCombine sugar, coconut, potatoes, vanilla extract and salt and mix well.Line a 9-inch pan with foil covered with a non-stick spray (or use butter or shortening on the foil). Spread the mixture into the pan, cover and refrigerate overnight.Cut candy into rectangles. Cover and freeze.Melt the chocolate and dip the bars into the coating. Place on wax paper to harden. Store in an airtight container.
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4 cups confectioners sugar
4 cups flaked coconut
3/4 cup cold mashed potatoes (without added milk or butter)
1 1/2 teaspoons vanilla extract
1/2 salt
1 pound chocolate or candy coatingCombine sugar, coconut, potatoes, vanilla extract and salt and mix well.Line a 9-inch pan with foil covered with a non-stick spray (or use butter or shortening on the foil). Spread the mixture into the pan, cover and refrigerate overnight.Cut candy into rectangles. Cover and freeze.Melt the chocolate and dip the bars into the coating. Place on wax paper to harden. Store in an airtight container.
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deep dish reuben pie
Source: Women's Circle Home Cooking, March 19821 deep-dish pie crust shell
1 egg, beaten
1/3 cup evaporated milk
3/4 cup soft rye bread crumbs
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon prepared mustard
1 (8 ounce) can sauerkraut
1/2 pound ground chuck
1 1/2 cups cooked, flaked corned beef
4 ounces grated Swiss cheeseIn mixing bowl, combine egg, milk, bread crumbs, onions, salt, pepper and mustard. Add sauerkraut, ground chuck and corned beef. Mix well. Place half of meat mixture into pie shell. Sprinkle 1/2 of cheese over mixture. Cover with remaining meat mixture. Top with cheese. Bake on a preheated cookie sheet at 400 degrees F until crust is brown and cheese is bubbly, about 25 to 30 minutes.Serves 6.
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Source: Women's Circle Home Cooking, March 19821 deep-dish pie crust shell
1 egg, beaten
1/3 cup evaporated milk
3/4 cup soft rye bread crumbs
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon prepared mustard
1 (8 ounce) can sauerkraut
1/2 pound ground chuck
1 1/2 cups cooked, flaked corned beef
4 ounces grated Swiss cheeseIn mixing bowl, combine egg, milk, bread crumbs, onions, salt, pepper and mustard. Add sauerkraut, ground chuck and corned beef. Mix well. Place half of meat mixture into pie shell. Sprinkle 1/2 of cheese over mixture. Cover with remaining meat mixture. Top with cheese. Bake on a preheated cookie sheet at 400 degrees F until crust is brown and cheese is bubbly, about 25 to 30 minutes.Serves 6.
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