The {Page-Turner-Cookbook} featuring

Ireland

60 recipes
Apple herbert
Apple-oatmeal crisp with irish whiskey cream
Beer-batter cod fillets
Blarney stone cookies
Blueberry-rum cobbler
Boxty potato cakes
Bread pudding with vanilla sauce
Cabbage diet soup
Cauliflower salad with radishes
Chicken breasts st-pierre
Chicken salad
Chocolate Irish whiskey cake
Chocolate peppermint shortbread cookies
Colcannon cakes
Cold poached salmon steaks
Corned beef and cabbage
Corned beef and carrots with marmalade-whiskey glaze
Corned beef and slaw sandwich
Corned beef and swiss cheese bagels
Creamy cauliflower purée
Creme de menthe cheesecake
Egg in a hole
Glazed holiday stars
Green peas soup
Herb and tomato roulade
Honey-garlic chicken
Iced irish cream coffee
Irish champ
Irish coffee
Irish coffee pie
Irish cream cheesecake
Irish cream sandwiches
Irish mist brownies
Irish shortbreads
Irish soda bread
Irish stew
Irish whiskey cake
Irish whiskey date cake
Key lime tart in sugar cookie crust
Mashed butternut squash
Peach cobbler #1
Potato crepes
Potato galette with wild mushrooms
Potato pancakes
Rack of lamb with mushroom crust
Rhubarb compote
Rhubarb strawberry trifle
Roasted onion and garlic soup
Salmon burgers with cole slaw
Sautéed potatoes
Shamrock Four-Leaf clovers cookies
Shepherds pie
Smoked salmon omelet
Smoked salmon wrapped in cucumber sticks
Summer salad
Sweet cookie dough
Vanilla wafers
Warm red cabbage slaw with red onion and apple
Whole grain brown soda bread
whole wheat irish soda bread with bulgur

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The Irish foods specialties are
• Soda bread. Every family in Ireland has its own recipe for soda bread
• Irish stew.
• Colcannon and champ.
• Boxty.
• Boiled bacon and cabbage.
• Smoked salmon.
• Black and white pudding.

Apple herbert

Serves: 4

Preparation time: 15 minutes

Cooking time:40 minutes

4 large baking apples
2 teaspoons raisins
2 teaspoons soft butter
2 teaspoons sliced almonds
4 teaspoons melted red currant jelly
2 tablespoons sugar
1 teaspoon cinnamon
1/4 cup dark rum

See Preparation

Apple herbert

Preparation:

Preheat oven to 350 degrees.
Cut apples in halves horizontally, remove core.
Combine raisins, butter, sliced almonds, and melted red currant jelly.
Spoon in core of apple halves.
Sprinkle a mixture of sugar and cinnamon over apples.
Pour a splash of dark rum over apples.
Bake till tender.

Apple-oatmeal crisp with irish whiskey cream

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

1 stick cold unsalted butter, cut into pieces
2 pounds Rome Beauty or Winesap apples, peeled, cored and sliced
2 tablespoons fresh lemon juice
1 cup packed light brown sugar
1 cup all-purpose flour
2 tablespoons Irish whiskey
1 teaspoon cinnamon
1/4 teaspoon cardamom Pinch salt
1/4 cup Irish oatmeal
1/4 cup toasted, chopped walnut pieces

Irish Whiskey Cream:
1 cup heavy cream
1 tablespoon sugar
2 tablespoons Irish whiskey

See Preparation

Apple-oatmeal crisp with irish whiskey cream

Preparation:

Preheat the oven to 375 degrees F.
Lightly butter an 11 by 7-inch baking pan and set aside.
In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the apples, lemon juice, 1/2-cup of the brown sugar and 1 tablespoon of the flour. Stir well, and cook for 5 minutes. Add the whiskey, cinnamon, cardamom and salt, stir well, and cook for 1 minute. Remove from the heat. In a large bowl combine the remaining flour, oatmeal and remaining 1/2-cup sugar. Add the remaining 5 tablespoons of butter, and with your fingers or a pastry blender, work the mixture until it resembles coarse crumbs. Add the walnuts and mix well.
Place the apple mixture in the greased pan and sprinkle the crumb mixture evenly over the top. Bake until golden brown and bubbly, about 35 to 40 minutes. Serve hot with the Irish Whiskey Cream.
Irish Whiskey Cream:
Whip the cream until it begins to form soft peaks. Add the sugar and whiskey and beat until stiff peaks form. Cover and chill until needed.

Beer-batter cod fillets

Other fish options include haddock, sea bass, orange roughy, and tilapia.
Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

1 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
6 5-ounce boneless cod fillets
1 teaspoon fish seasoning
2 quarts vegetable oil for frying .

See Preparation

Beer-batter cod fillets

Preparation:

In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. Season cod fillets.
Place fillets in batter mixture, coat well.
Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown.
Cook fish in batches to maintain oil temperature

Blarney stone cookies

Preparation time: 20 minutes

Cooking time:16 minutes

2 cups powdered sugar
1 cup butter, softened
1 egg
1 1/2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 egg yolks
2 tablespoons water
1 1/2 cups finely chopped dry roasted peanuts

See Preparation

Blarney stone cookies

Preparation:

Heat oven to 350°F. Combine powdered sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until light and fluffy (2 to 3 minutes). Reduce speed to low. Add flour; beat until well mixed (1 to 2 minutes).
Shape rounded teaspoonfuls of dough into 1-inch balls. Beat egg yolks and water with fork until well mixed in small bowl. Dip balls of dough into beaten egg yolks, then into peanuts. Place onto ungreased cookie sheets.
Bake for 12 to 16 minutes or until top springs back when touched lightly in center.

Blueberry-rum cobbler

Serves: 8

Preparation time: 30 minutes

Cooking time:55 minutes

6 cups fresh mixed berries, such as blueberries, strawberries, raspberries and blackberries
3/4 cup sugar
1/3 cup cornstarch
1/4 cup rum
1 tablespoon finely grated orange peel

For topping:
2 1/4 cups cake and pastry flour
1 tablespoon baking powder
2 teaspoons finely grated lime peel
1 teaspoon salt
1/4 cup sugar
1/4 cup cold vegetable shortening
1 cup milk
2 teaspoons brown sugar

See Preparation

Blueberry-rum cobbler

Preparation:

Preheat oven to 375 degrees.
Grease an 8-inch baking dish and set aside. If using strawberries, slice in halves. Place berries in a large bowl.
In a small bowl, using a fork, stir sugar with cornstarch until blended. Add to berries along with rum and orange peel. Stir gently until mixed. Turn into prepared baking dish and spread out evenly.
Topping:
Using a fork, stir flour with baking powder, lime peel, salt and sugar. Cut shortening into flour mixture until it resembles oatmeal.
Make a well in dry ingredients and pour in milk. Mix just until a wet dough forms. Do not overmix.
Drop spoonfuls of dough randomly on top of berry mixture. Use back of a spoon to spread a little dough just over open spaces.
Sprinkle dough evenly with brown sugar. Place baking dish on a baking sheet to catch any drips.
Bake until topping is golden and cooked through, from 50 to 55 minutes. Insert a skewer into centre of cobbler. If it comes out fairly clean except for berries, it is done.

Boxty potato cakes

Traditional Irish boxty potato cakes use both fresh potatoes and leftover mashed potatoes.
Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

1 cup raw, grated potatoes
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 eggs, lightly beaten
1/4 cup buttermilk to mix
Butter or oil for frying

See Preparation

Boxty potato cakes

Preparation:

Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.
Whisk together flour, salt, and baking powder. Combine flour mixture into raw potatoes, mashed potatoes, and eggs. Add buttermilk to make a batter.
Heat a heavy skillet over medium heat and add butter or oil. Drop potato batter by the tablespoon into the hot pan. Brown on both sides (about 4 minutes per side). Butter each boxty and serve hot.

Bread pudding with vanilla sauce

Serves: 8

Preparation time: 30 minutes

Cooking time:50 minutes

FOR BREAD PUDDING:
6 cups raisin bread, cubed
4 ounces melted butter
5 eggs
5 cups milk
3/4 cup sugar
1/2 cup raisins
1 teaspoon vanilla

FOR VANILLA SAUCE:
1/2 cup heavy cream
1/4 cup sugar
2 egg yolks
1 tablespoon flour
1/4 teaspoon vanilla
2 scoops vanilla ice cream

See Preparation

Bread pudding with vanilla sauce

Preparation:

BREAD PUDDING
Cut bread slices into one inch squares and toast in a hot oven. Place in the bottom of a casserole dish and drizzle with melted butter. Combine remaining ingredients and pour over bread. Bake at 350
degrees until custard is firm, approximately 45 minutes.

VANILLA SAUCE:
Combine cream and sugar in a two quart saucepan and bring just to a boil. Remove from heat. In a mixing bowl, beat egg yolks, flour, vanilla and salt; stir in a little of the hot cream. Add this mixture to the rest of the hot cream. Cook, stirring constantly until just thickened. Remove from heat and add ice cream, stirring until melted. Strain. Serve with Bread Pudding.

Cabbage diet soup

Serves: 4

Preparation time: 15 minutes

Cooking time:40 minutes

2 green peppers
2 medium onions, peeled
2 cans whole crushed tomatoes
1 small head chopped cabbage
1 bunch celery
1 package dry onion soup mix

See Preparation

Cabbage diet soup

Preparation:

Wash peppers, cut in halves and remove seeds. Cut the vegetables into medium-sized pieces.
Combine vegetables in a large soup pot. Add onion soup mix and cover with water.
Cook on high heat for 10 minutes, then lower heat and simmer until tender.

Cauliflower salad with radishes

Serves: 6

Preparation time: 20 minutes

Cooking time:10 minutes

1 pound cauliflower
4 radishes
For dressing:
1 tablespoon wine vinegar
1/2 cup mayonnaise
2 teaspoons paprika
1 tablespoon ketchup
salt and pepper to taste

See Preparation

Cauliflower salad with radishes

Preparation:

Cut small flowerets from the cauliflower. Cook in salted boiling water until al dente. Cool under cold water. Drain.
Make the dressing by mixing the vinegar, mayonnaise, paprika, ketchup, salt and pepper. Blend the dressing into cauliflower. Refrigerate.
Before serving,slice or grate radishes over the cauliflower.

Chicken breasts st-pierre

Serves: 4

Preparation time: 20 minutes

Cooking time:45 minutes

4 boneless chicken breasts
1/2 cup flour
to taste salt and white pepper
1 teaspoon paprika
1/4 cup oil
1 cup sliced green pepper
1 cup sliced onion
1 cup sliced mushrooms
1 cup white wine
2 teaspoons lemon juice
1 teaspoon minced garlic
1 teaspoon chopped basil
2 cups cooked rice

See Preparation

Chicken breasts st-pierre

Preparation:

Cut chicken breasts across in halves.
Remove skin and trim all fat. Roll chicken breasts in the flour seasoned with salt, pepper, and paprika.
Heat oil in a skillet or a saute pan.
Place chicken in skillet or pan. Brown over low heat on both sides until golden brown.
Transfer chicken to a warm dish. Add peppers, onions, and mushrooms to the skillet or pan. Saute over medium heat for about 5 minutes.
Place chicken breasts over vegetables. Pour wine and lemon juice over chicken. Sprinkle with garlic and basil. Cover chicken, and simmer over low heat for about 30 minutes or until chicken is fully cooked. Serve with steamed rice.

Chicken salad

Serves: 4

Preparation time: 15 minutes

Cooking time:None

12 ounces cooked chicken
4 ounces diced celery
20 pieces pecans
1 diced shallot
2 hard cooked eggs, chopped
1 teaspoon lemon juice
1/2 cup mayonnaise
salt and white pepper to taste
8 leaves lettuce

See Preparation

Chicken salad

Preparation:

Dice chicken. Combine with celery, nuts, shallots,chopped hard cooked eggs, and lemon juice.
Fold in mayonnaise and season with salt and pepper. Serve on lettuce leaf.

Chocolate Irish whiskey cake

Serves: 14

Preparation time:20 minutes

Cooking time:45 minutes

Cake:
2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp. salt
1 1/2 cups strongly brewed coffee
1/4 cup plus 3 tbsp. Irish whiskey
1 cup unsalted butter, cut into pieces
1/2 tsp cinnamon
1 cup unsweetened cocoa powder
2 cups sugar
2 eggs
1 tsp vanilla extract

For the sauce:

1/2 stick (2 oz) unsalted butter, softened
1 cup packed light brown sugar
3/4 cup 15% light cream
1/4 cup Irish whiskey

See Preparation

Chocolate Irish whiskey cake

Preparation:

The cake
Preheat oven to 325 degrees.
Whisk together flour, baking soda and salt in a large bowl; set aside.
In a medium saucepan, add coffee, whiskey, butter, cinnamon, and cocoa powder. Place over moderate heat and whisk until butter has melted. Remove from heat and add the sugar. Whisk until incorporated. Pour mixture into a large bowl and let cool slightly.
Whisk together eggs and vanilla extract and gradually pour into chocolate mixture. Add flour mixture and whisk until just combined. Mixture will be very thin.
Pour batter into a greased and floured bundt pan.
Bake for 45-55 minutes.

The sauce:
In a heavy saucepan combine butter and brown sugar. Bring to a boil for 3 to 5 minutes until thick and bubbly. Add the cream, boil while stirring about 10 minutes or until slightly thickened. Remove pan from heat and stir in Irish whiskey . Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.

Turn the cake out and poke holes all over the surface and very slowly drizzle 1 1/2 cups of the sauce over the cake . Wrap in foil and let cool completely. Store in an air-tight container.

Chocolate peppermint shortbread cookies

Preparation time: 20 minutes

Cooking time:7 minutes

3/4 cup butter, softened
1/2 cup powdered sugar
1/4 teaspoon peppermint extract
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
1 1/2 cups all-purpose flour
1 cup mini real semi-sweet chocolate chips

Frosting Ingredients:
1 cup powdered sugar
2 tablespoons butter, softened
1 tablespoon milk
1/4 teaspoon peppermint extract
1 drop green food color

Drizzle Ingredients:
1/2 cup mini real semi-sweet chocolate chips
1/2 teaspoon vegetable shortening

See Preparation

Chocolate peppermint shortbread cookies

Preparation:

Heat oven to 375°F. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in large bowl. Beat at medium speed until creamy. Reduce speed to low. Add flour; beat until mixture forms a dough. Stir in 1 cup mini chocolate chips by hand. Shape dough into 1-inch balls.
Place 2 inches apart onto ungreased cookie sheets. Flatten each ball to 1 1/2-inch circle with bottom of glass dipped in flour.
Bake for 5 to 7 minutes or until set. (DO NOT OVER BAKE.) Let stand 2 minutes; remove from cookie sheets. Cool completely on wire rack.

Combine all frosting ingredients in small bowl. Beat at low speed until smooth. (Add additional milk, one teaspoonful at a time, for desired frosting consistency.)
Frost cooled cookies. Place cookies onto waxed paper. Place 1/2 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth (60 to 90 seconds).
Drizzle thin lines of chocolate over frosting with teaspoon. Let stand until chocolate is set (at least 30 minutes).

Colcannon cakes

Mashed Potatoes with Cabbage
Serves: 2

Preparation time: 20 minutes

Cooking time:20 minutes

1 1/2 pounds mealy potatoes
3 cups thinly sliced Savoy cabbage
1/4 cup light cream
salt and black pepper to taste
1 cup onion, thinly sliced
2 tablespoons unsalted butter, cut into bits and softened

See Preparation

Colcannon cakes

Preparation:

1 Peel the potatoes and cut them into 1-inch pieces. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the cream, the cabbage, and salt and pepper to taste.

2. Fry the onion in the butter over a moderate heat until it is soft and beginning to brown.

3. Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath.

4. Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again.
5. When the bottom is again browned, you will have a crispy top, a crispy bottom, and a crispy layer in the middle.

Cold poached salmon steaks

Serves: 6

Preparation time: 15 minutes

Cooking time:8 minutes

6-8 ounce salmon steaks
1 gallon court bouillon
1 cup grated cucumber
1 cup sour cream
1 teaspoon minced scallion
1 1/2 teaspoon lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh dill

See Preparation

Cold poached salmon steaks

Preparation:

Poach salmon steaks in court bouillon. Chill salmon. Remove skin and bones.
PRESENTATION
Arrange salmon on plates or platter.
To make the sauce:
Squeeze out water from the grated cucumber.
Combine with the remaining ingredients, except dill. Spoon sauce over salmon. Sprinkle with chopped dill.

Corned beef and cabbage

Serve this traditional Irish recipe for a special St. Patrick's Day dinner.
Serves: 10

Preparation time: 20 minutes

Cooking time:2 hours

(3 to 3 1/2-pound) corned beef brisket
1 cup apple cider or apple juice
2 teaspoons whole black peppercorns
3 bay leaves
10 (about 1 pound) small whole white onions
4 medium potatoes, peeled, cut into quarters
1 medium (4 cups) rutabaga, peeled, cut into 2-inch chunks
1 small head cabbage, cut into 8 wedges

Mustard Sauce:
1 cup Heavy Whipping Cream
1/2 cup horseradish mustard*
2 tablespoons balsamic vinegar or red wine vinegar

See Preparation

Corned beef and cabbage

Preparation:

Heat oven to 325°F. Place beef brisket in roaster; add juices and spices from brisket package. Combine all seasoning ingredients in small bowl; pour over brisket. Cover; bake for 2 hours.
Add vegetables. Cover; continue baking for 1 to 1 1/2 hours or until brisket is fork tender and vegetables have the desired doneness.
Remove brisket and vegetables to serving platter; keep warm. Beat whipping cream in chilled small bowl at high speed until soft peaks form.
Gently stir in horseradish mustard and vinegar by hand. Serve mustard sauce with brisket and vegetables.
*Substitute 1/4 cup country-style Dijon mustard and 1/4 cup prepared horseradish.
Prepare mustard sauce as directed above. Cover; store refrigerated up to three days. This mustard sauce is also good served with roast beef and pork.

Corned beef and carrots with marmalade-whiskey glaze

St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. Serve with buttered cabbage.
Serves: 6

Preparation time: 20 minutes

Cooking time:45 minutes

Nonstick vegetable oil spray
1 cup sweet orange marmalade
1/2 cup Irish whiskey
1/8 teaspoon ground nutmeg

1 tablespoon Dijon mustard plus more for serving
1 2- to 2 1/4-pound piece lean fully cooked corned beef
12 small carrots, peeled, halved lengthwise
Fresh parsley sprigs

See Preparation

Corned beef and carrots with marmalade-whiskey glaze

Preparation:

Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.

Corned beef and slaw sandwich

These reuben-type sandwiches are easy to make when ingredients are purchased at the supermarket deli.
Serves: 4

Preparation time: 10 minutes

Cooking time:10 minutes

4 slices whole wheat bread, toasted
8 teaspoons spicy brown mustard
8 ounces thinly sliced deli corned beef
1/2 pint vinaigrette-style deli coleslaw
4 (1-ounce) Swiss Cheese

See Preparation

Corned beef and slaw sandwich

Preparation:

Heat oven to 350°F.
Spread each slice of bread with 2 teaspoons mustard. To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
Place sandwiches onto ungreased baking sheet. Bake for 8 to 10 minutes or until cheese is melted.

Corned beef and swiss cheese bagels

Coleslaw from the deli simplifies this sandwich preparation.
Serves: 4

Preparation time: 10 minutes

1/4 cup light sour cream
3 tablespoons sweet honey mustard
4 light rye, plain or egg bagels, split
Leaf lettuce
1/4 pound thinly sliced deli corned beef
1/2 pint deli coleslaw, well drained
4 (3/4-ounce) slices Swiss Cheese
4 thin green bell pepper rings

See Preparation

Corned beef and swiss cheese bagels

Preparation:

Combine sour cream and mustard in small bowl. Spread mustard mixture onto cut-sides of bagels.
Layer bottom half of each bagel with lettuce leaf, 1/4 corned beef, 2 to 3 tablespoons coleslaw, 1 slice cheese and 1 green pepper ring.
Top each with remaining bagel half.

Creamy cauliflower purée

Serves: 4

Preparation time: 10 minutes

Cooking time:15 minutes

1 medium head cauliflower, cut up into florets
4 cloves crushed garlic
1/3 cup 1% buttermilk or low fat sour cream
salt and pepper to taste
1 tbsp butter

See Preparation

Creamy cauliflower purée

Preparation:

Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender or regular blender.

Creme de menthe cheesecake

This rich, creamy cheesecake with crème de menthe and mint candies will impress everyone. You can even make it a day ahead!
Serves: 16

Preparation time: 20 minutes

Cooking time:55 minutes

Crust Ingredients:
2 cups finely crushed chocolate graham crackers
1/2 cup butter, melted

Filling Ingredients:
1 cup sugar 3 (8-ounce) packages cream cheese, softened
4 eggs
1/3 cup green or white creme de menthe liqueur*
1 (4.67-ounce) package creme de menthe chocolate mint candy thins, chopped (reserve 6 for garnish)
1 teaspoon all-purpose flour
Whipped Heavy Cream, if desired

See Preparation

Creme de menthe cheesecake

Preparation:

Heat oven to 375°F. Stir together all crust ingredients in large bowl until mixture resembles coarse crumbs. Press onto bottom and 1 inch up side of lightly greased 9-inch springform pan; set aside.
Combine sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. (DO NOT OVER BEAT.) Stir in liqueur by hand. Stir together 1/2 cup chopped mints and 1 teaspoon flour in small bowl; gently stir into cream cheese mixture.
Pour filling onto crust. Sprinkle with remaining chopped mints. Bake for 45 to 55 minutes or until firm to touch. (Cheesecake surface may be slightly cracked.) Loosen side of cheesecake by running knife around inside of pan. Cool 1 hour. Cover; refrigerate at least 3 hours.
Garnish top of cheesecake with whipped cream and top with reserved mints, if desired. Store refrigerated.
*Substitute 1 teaspoon peppermint extract plus 6 drops green food color.

Egg in a hole

Serves: 1

Preparation time: 5 minutes

Cooking time:5 minutes

1 slice white bread
1 tablespoon butter, melted
1 egg
salt and pepper to taste

See Preparation

Egg in a hole

Preparation:

Brush bread with melted butter on both sides and cut a hole about 2 1/2 inches in diameter, in the center of bread slice.
Put the bread in a large skillet over medium heat, break an egg into the hole, and cook until done, turning once. You may also fry the cut out piece of bread at the same time.
This recipe is a children's favorite.

Glazed holiday stars

Serves: 12

Preparation time: 30 minutes

Cooking time:15 minutes

1 1/4 cups unsalted butter, softened
1 cup white sugar
2 egg yolks
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking powder
pinch of salt

For the glaze:
2 tablespoons light cream
2/3 cup icing sugar
1/2 cup thick raspberry jam

See Preparation

Glazed holiday stars

Preparation:

In the bowl of an electric mixer, cream butter and sugar. Beat in egg yolks and vanilla until fluffy.
In another mixing bowl, combine flour, baking powder and salt; blend into creamed mixture until well-blended.
Gather dough into a ball and divide into two flat rounds. Wrap each in plastic and refrigerate at least an hour or up to one day. Dough can be frozen for up to two weeks.
Preheat oven to 350 degrees (180 degrees C). Roll out dough on floured work surface to a thickness of about 1/4 inch. Using a 3-inch star cookie cutter, cut out cookies and place on parchment-lined baking sheets.
(Gather scraps of dough, chill and roll again). Using a small 1-inch star cookie cutter, cut centers out of half of the cookies. Bake cookies 13 to 15 minutes or until lightly golden around the edges. Transfer cookies to rack.
To make glaze, mix cream and sugar in a bowl until smooth and creamy.
Dip the warm cookies with the cut-out center into glaze or use a brush to glaze. Let icing set for one hour.
Melt raspberry jam. Cool and spread about 1/2 teaspoon on each uncut cookie.
Top with glazed cookies to sandwich together.
Store cookies in covered container, separating layers with waxed paper, no more than 1 day at room temperature or up to 2 weeks in the freezer.

Green peas soup

This is a smooth, creamy start for a casual summer meal. Fresh peas give this cold soup its sweet flavor and velvety texture, but you can also use frozen. This soup is also tasty hot.
Serves: 6

Preparation time: 10 minutes

Cooking time:25 minutes

2 tablespoons butter
1 cup chopped onions
1-1/2 cups chicken or vegetable stock
2 cups cubed peeled potatoes (2 potatoes)
2 cups (500 mL) shelled fresh peas (1-1/2 lb/750 g unshelled)
1 cup (250 mL) cream or milk
1/2 teaspoon each salt and pepper

Garnish:
1/2 cup green peas,
thinly sliced Half sweet red pepper, finely chopped

See Preparation

Green peas soup

Preparation:

In large saucepan, melt butter over medium-low heat; cook onions, stirring occasionally, until softened, 10 minutes. Add stock, 1 cup (250 mL) water and potatoes; bring to boil. Reduce heat, cover and simmer for 20 minutes. Add peas; simmer, covered, until peas are tender, 5 minutes.

In batches, transfer to blender or food processor; purée until smooth. Transfer to bowl. Blend in cream; stir in salt and pepper. Refrigerate until chilled, about 4 hours.
(Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 1 day.)
Garnish:
Ladle into bowls; garnish with peas and red pepper.

Herb and tomato roulade

Serves: 4

Preparation time: 20 minutes

Cooking time:12 minutes

1 bunch washed watercress
1 tablespoon chopped parsley
1 tablespoon grated Parmesan
3 eggs, separated
6 ounces softened cream cheese
2 tomatoes
to taste salt and pepper
1/4 teaspoon seasoned salt
1 teaspoon unflavored gelatin
2 tablespoons cold water

See Preparation

Herb and tomato roulade

Preparation:

Preheat oven to 375 degrees. Line a jelly roll pan 8-inch by 12-inch with parchment paper.
Brush with butter. Remove stems from watercress. Chop and combine with parsley, Parmesan cheese, and egg yolks.
Whisk the whites, and fold in herb mixture. Spread over entire surface of pan, and bake 10-12 minutes. Cool.
Peel off the lining paper. Transfer to a sheet of transparent paper. Peel, seed, and chop tomatoes.
Add to cream cheese. Season. Dissolve gelatin in water. Melt and combine with cream cheese mixture.
Spread over surface of roulade. Roll up like a jelly roll. Chill. Unwrap, and slice into 20 rolls.

Honey-garlic chicken

Serves: 4

Preparation time: 15 minutes

Cooking time:30 minutes

4 boneless chicken breasts
1/4 cup dry mustard
1/4 teaspoon garlic powder
1/4 cup honey
1/3 cup soy sauce

See Preparation

Honey-garlic chicken

Preparation:

Preheat oven to 400 degrees. Place chicken skin side down in a broiler proof dish. Stir remaining ingredients together and pour over top. Bake 15 minutes.
Baste at least once with sauce. Turn chicken skin side up.
Turn on broiler and continue to cook for 5 to 7 minutes, basting often with sauce until skin is crispy.

Iced irish cream coffee

Serves: 6

Preparation time: 10 minutes

10 cups fresh strong brewed Irish coffee
3 cups vanilla ice cream

See Preparation

Iced irish cream coffee

Preparation:

Pour brewed coffee into large heatproof pitcher. Cover; refrigerate until chilled (about 2 hours).
To serve, scoop 1/2 cup ice cream into each 16-ounce glass. Pour chilled coffee over ice cream.

Irish champ

The perfect side dish served with good quality sausages.
Serves: 4

Preparation time: 15 minutes

Cooking time:30 minutes

2 pounds potatoes, peeled and halved
1 cup milk
1 bunch green onions, thinly sliced
1/2 teaspoon salt, or to taste
1/4 cup butter
1 pinch freshly ground black pepper to taste

See Preparation

Irish champ

Preparation:

Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes.
Meanwhile, heat the milk and green onions gently in a saucepan, until warm. Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper.
Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

Irish coffee

Cream, rich as an Irish brogue;
Coffee, strong as a friendly hand;
Sugar, sweet as the tongue of a rogue;
Whiskey, smooth as the wit of the land
Serves: 1

Preparation time: 5 minutes

2 ounces Irish whiskey
1 to 2 teaspoons brown sugar (or to taste)
black coffee (hot and strong)
whipped cream

See Preparation

Irish coffee

Preparation:

In a pre-warmed stemmed heatproof glass or a pre-warmed coffee mug, pour in whisky, then add sugar and pour in coffee up to within 1/2-inch of rim. Stir well to dissolve sugar.
Fill to the brim with whipped cream. Serve, enjoy, relax!

Irish coffee pie

Bring the luck of the Irish into your home with this Irish coffee flavored pie.
Serves: 8

Preparation time: 20 minutes

Cooking time:20 minutes

Crust Ingredients:
1/2 cup graham cracker crumbs
1/3 cup all-purpose flour
1/4 cup butter, softened
2 tablespoons firmly packed brown sugar

Filling Ingredients:
3 1/4 cups miniature marshmallows
1/4 cup milk
2 tablespoons sugar
2 teaspoons instant coffee granules or
1/4 cup strong espresso coffe
2 tablespoons Irish whiskey
1 1/2 cups heavy whipping cream, whipped
Garnish Ingredients:
chocolate shavings or whipped cream, sweetened, if desired

See Preparation

Irish coffee pie

Preparation:

Heat oven to 350°F. Combine all crust ingredients in medium bowl. Press onto bottom and up sides of 9-inch pie pan. Bake for 7 to 10 minutes or until lightly browned. Cool completely.
Combine marshmallows, milk, sugar and coffee granules in 2-quart saucepan. Cook over low heat, stirring constantly, until marshmallows are melted (10 to 12 minutes). Pour into large bowl; cool completely. Stir Irish whiskey into cooled marshmallow mixture; gently stir in whipped cream. Pour into cooled crust. Refrigerate until set (4 hours or overnight).
Garnish with chocolate shavings or sweetened whipped cream, if desired.

Irish cream cheesecake

Serves: 12

Preparation time: 20 minutes

Cooking time:50 minutes

Crust:
1 cup wafer crumbs
1/2 cup pecans, chopped
1/4 cup sugar
1/4 cup butter, melted

Filling:
3 8-ounces cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup Irish cream
3 ounces white chocolate, melted

Topping:
whipped cream
chocolate shavings

See Preparation

Irish cream cheesecake

Preparation:

Preheat oven at 325 degrees.
CRUST:
Combine wafer crumbs, pecans, sugar, and butter. Press mixture onto bottom of 2 inch by 9 inch springform pan. Chill.
FILLING:
In an electric mixer, beat cheese and sugar until smooth. Beat in eggs one at the time, until just blended. Beat in liqueur and white chocolate. Pour into pan. Bake 50 min. or until center is just set. Remove from oven and run knife around sides of pan to prevent cracking. Cool.
TOPPING:
Top cheesecake with whipped cream and chocolate shavings if desired.

Irish cream sandwiches

Preparation time: 20 minutes

Cooking time:8 minutes

3/4 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
1/4 teaspoon salt
1 1/2 cups powdered sugar
1/4 cup butter, softened
2 to 3 teaspoons Irish cream liqueur**

Topping ingredients:
Powdered sugar, if desired

See Preparation

Irish cream sandwiches

Preparation:

Combine 3/4 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa and salt.
Beat until well mixed. Divide dough in half; shape each half on lightly floured surface into 8-inch long square log with 1 1/2-inch sides.
Wrap in plastic food wrap; refrigerate until firm (2 hours or overnight).
Heat oven to 325°F. Cut logs into 1/4-inch square slices with sharp, serrated knife. Place squares 1 inch apart onto ungreased cookie sheets.
Bake for 6 to 8 minutes or until set.
Combine powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, adding enough liqueur for desired spreading consistency.
Spread about 1 teaspoon filling on cookie, top with second cookie. Press together gently. Sprinkle with powdered sugar, if desired.
**Substitute 2 to 3 teaspoons very strong brewed coffee.

TIP: Make sure not to slice the cookie dough too thick or the cookies will not be crisp.

Make Ahead: Prepare cookies as directed; cool completely. Freeze in airtight container up to 1 month. When ready to use, thaw cookies completely. Prepare filling and assemble cookie sandwiches as directed.

Irish mist brownies

A fudgy brownie, layered with mint butter cream and drizzled with chocolate.

Preparation time: 20 minutes

Cooking time:30 minutes

Brownies Ingredients:
1/2 cup butter
2 (1-ounce) squares unsweetened baking chocolate
1 cup sugar
3/4 cup all-purpose flour
2 eggs

Filling Ingredients:
2 cups powdered sugar
1 (3-ounce) package cream cheese, softened
3 tablespoons butter, softened
1/2 teaspoon peppermint extract
5 drops green food color
2 drops yellow food color

Drizzle Ingredients:
1 (1-ounce) square unsweetened baking chocolate, melted

See Preparation

Irish mist brownies

Preparation:

Heat oven to 350°F. Melt 1/2 cup butter and 2 squares chocolate in 2-quart saucepan over medium heat, stirring constantly, until smooth (4 to 6 minutes). Stir in all remaining brownie ingredients until well mixed. Spread into greased 8-inch square baking pan.
Bake for 25 to 30 minutes or until brownie just begins to pull away from sides of pan. Cool completely.
Combine all filling ingredients except chocolate in small bowl. Beat at medium speed until creamy. Spread over cooled bars.
Drizzle with melted chocolate. Cool completely; cut into bars. Cover; store refrigerated.

Irish shortbreads

melt-in-your-mouth Christmas or St. Patrick's Day treat.
Serves: 12

Preparation time: 15 minutes

Cooking time:40 minutes

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
2 1/2 cups all-purpose flour, plus more for work surface

See Preparation

Irish shortbreads

Preparation:

Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.

Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking.
Here are 2 methods to form the cookies:
Method 1
Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough.
Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.

Method 2
Knead well and divide dough into 2 equal portions. Press into 2 ungreased 8-inch round tart pans with removable bottom.
Bake 30-40 minutes or until golden.
Remove from oven, sprinkle lightly with sugar; cut into pie-shaped wedges. Store in airtight containers.

Irish soda bread

A traditional Irish-inspired round quick bread made with buttermilk and currants or raisins.
Serves: 8

Preparation time: 20 minutes

Cooking time:35 minutes

2 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cold butter
1 1/4 cups buttermilk*
1/2 cup currants or raisins

See Preparation

Irish soda bread

Preparation:

Heat oven to 375°F. Combine all ingredients except buttermilk and currants in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and currants just until moistened.
Turn dough onto lightly floured surface; knead gently 10 times. Shape into ball. Place onto greased baking sheet. Pat into 6-inch circle.
Cut 1/2-inch deep “X” in top of dough with sharp knife. Bake for 30 to 35 minutes or until golden brown. Serve warm.

*Substitute 4 teaspoons vinegar or lemon juice plus enough milk to equal 1 1/4 cups. Let stand 10 minutes.

Irish stew

Serves: 8

Preparation time: 20 minutes

Cooking time:2 hours

8 medium potatoes, sliced
1/4 inch thick
5 large onions, peeled and sliced
5 pounds boneless lamb neck and shoulder
1 1/2 teaspoons salt
1/2 teaspoon thyme freshly ground pepper to taste
2 pounds carrots, peeled and carve into olive shapes
1 tablespoon chopped parsley

See Preparation

Irish stew

Preparation:

Spread potato slices in a 5 quart stew pot or Dutch oven.
Cover with one half of the onions and the meat. Sprinkle with thyme, salt and pepper.
Arrange remaining onion on top. Half cover the ingredients with water, and bring to a boil.
Remove foamy part on surface. Cover pot. Lower heat and simmer for 1 hour.
Add carrots and more water if necessary; cover and continue cooking for another 30 to 40 minutes or until the meat and carrots are tender. Serve hot sprinkled with chopped parsley.
Note: the stew may also be baked in a 350 degree oven.

Irish whiskey cake

Based on a recipe from Downey's restaurant in Philadelphia. Note: Since Meg Downey shared this adaptation of the family recipe in 1982, most boxed cake mixes have been reformulated to yield moister (pudding-in-the-mix type) cakes. For that reason, the original amount of pudding mix has been reduced by half.
Serves: 16

Preparation time:15 minutes

Cooking time:1 hour 30 minutes

one 18.5-ounce package yellow cake mix
1 (3 5/8-ounce) box vanilla instant pudding mix (see note)
1/2 cup whole or low-fat milk
1/2 cup vegetable oil
1 cup Irish whiskey
4 large eggs, lightly beaten
1 cup (4 ounces) coarsely chopped black walnuts
FOR THE GLAZE
4 ounces (1 stick) unsalted butter
1 cup sugar
1 cup Irish whiskey
1 tablespoon water

See Preparation

Irish whiskey cake

Preparation:

For the cake: Preheat the oven to 325 degrees. Lightly grease a 10-inch tube pan, preferably nonstick, or bundt pan with nonstick cooking oil spray.

Combine the cake and pudding mixes in a small bowl.

Combine the milk, oil and whiskey in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until mixed well. Add the dry ingredients and beat until smooth, then add the beaten eggs in several additions until well combined. Increase the speed to medium and beat for 2 minutes until slightly thickend. Turn off the motor and add the walnuts, stirring by hand. Pour into the prepared pan and bake for 75 to 90 minutes, being careful not to let it get too brown. Transfer to a wire rack to cool in the pan.

For the glaze: Melt the butter in a medium saucepan over medium heat. Add the sugar, whiskey and water, stirring until the sugar has dissolved. Pour one-third of the glaze over the hot cake in the pan. Let cool on the wire rack for 1 hour, then remove from the pan and invert so the cake is upside down on a plate; pour one-third of the glaze over the cooled cake, then cover tightly with plastic wrap and refrigerate for 3 days. The next day, unwrap the cake, invert onto a second plate and pour half of the remaining glaze over the cake; recover tightly with plastic wrap; this process allows the glaze to flavor the cake evenly. On the next day, repeat the process, using the remaining glaze.

Irish whiskey date cake

Serves: 10

Preparation time: 25 minutes

Cooking time:35 minutes

For the cake:
¾ pound dates, pitted and chopped
1 teaspoon baking soda
¼ pound (1 stick) unsalted butter, at room temperature
1/3 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1¼ cups all-purpose flour
1 teaspoon kosher salt
1½ tablespoons baking powder

For the sauce:
10 oz (2½ sticks) unsalted butter
2 cups light brown sugar, lightly packed
1 cup heavy cream
¼ teaspoon kosher salt
1/3 tablespoons Irish whiskey
2 teaspoons pure vanilla extract

2 cups Sweetened whipped cream, for serving

See Preparation

Irish whiskey date cake

Preparation:

Preheat the oven to 350 degrees. Butter and flour a 9 x 2-inch round cake pan.

Place the dates in a deep saucepan with 1¾ cups of water. Bring to boil, stirring a little to break up the dates. Allow to simmer 1 minute. Off the heat, stir in the baking soda (it will bubble up!). Set aside.

Meanwhile, in an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for 3 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time, and then the vanilla, scraping down the mixing bowl. (It may look curdled.) Combine the flour and salt and, with the mixer still on low, slowly add it to the batter. With the mixer on low, add the hot date mixture in two batches to the batter, scraping down the bowl. The batter will be runny but don't worry! Stir in the baking powder, which will also bubble up. Pour into the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.

Meanwhile, combine the butter, brown sugar, heavy cream and salt in a medium saucepan and bring to boil. Reduce the heat and simmer for 1 minute. Off the heat, stir in the bourbon and vanilla and pour into a 2-cup heat-proof glass measuring cup. Set aside.

As soon as the cake is done, poke holes all over it with a toothpick. Pour one cup of the sauce evenly over the cake while still warm and allow it to soak in for 30 minutes. Turn the cake out bottom side up onto a flat serving plate and pour one more cup sauce on top. Cool completely.

Serve at room temperature with sweetened whipped cream and remaining whiskey sauce.

Key lime tart in sugar cookie crust

Use key limes for traditional flavor in this refreshing dessert.
Serves: 12

Preparation time: 30 minutes

Cooking time:30 minutes

Crust Ingredients:
1/3 cup sugar
1/2 cup butter, softened
1 1/4 cups all-purpose flour
1 tablespoon freshly grated key lime peel*
2 tablespoons milk
1 teaspoon vanilla

Filling ingredients:
1 cup sugar
2/3 cup key lime juice*
1 tablespoon freshly grated key lime peel*
2 eggs
4 egg yolks
6 tablespoons Butter

garnish ingredients:
1 cup whipping cream
2 teaspoons freshly grated key lime peel*

See Preparation

Key lime tart in sugar cookie crust

Preparation:

Heat oven to 400°F. Combine 1/3 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, 1 tablespoon lime peel, milk and vanilla. Beat until well mixed. Press onto bottom and up sides of greased 10-inch tart or quiche pan. Bake for 15 to 20 minutes or until light golden brown. Cool completely.
Meanwhile, combine 1 cup sugar, lime juice and 1 tablespoon lime peel in 2-quart saucepan. Cook over medium heat until sugar is dissolved (1 to 2 minutes). Reduce heat to low.
Beat eggs and egg yolks in small bowl with wire whisk. Stir small amount of hot sugar mixture into egg mixture using wire whisk. Gradually stir egg mixture into hot sugar mixture. Continue cooking, stirring constantly, until mixture is thickened (6 to 8 minutes).
Remove from heat. Stir in 6 tablespoons butter, 1 tablespoon at a time, with wire whisk. Cool 15 minutes.
Pour cooled filling into crust; smooth top. Cover; refrigerate at least 2 hours.
Just before serving, beat whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes). Place whipped cream in pastry bag fitted with large star tip. Pipe whipped cream onto tart; sprinkle with 2 teaspoons lime peel. *Substitute regular lime peel and lime juice. TIP: To get the most juice from limes, grate limes first. Then microwave limes on HIGH for 30 to 45 seconds to warm slightly before juicing. If additional Key lime juice is needed, add bottled Key lime juice.

Mashed butternut squash

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

1 (3 pound) butternut squash
1/4 cup butter
1/2 teaspoon salt
pinch of pepper

See Preparation

Mashed butternut squash

Preparation:

Peel and cut squash into cubes. In large saucepan of boiling salted water, cook for 20 minutes or until tender.
Drain and return to pot. Mash with butter, salt and pepper.

Peach cobbler #1

Serves: 8

Preparation time: 15 minutes

Cooking time:50 minutes

8 cups peeled, thickly sliced peaches
2 tablespoons sugar
2 tablespoons orange juice
1/2 teaspoon nutmeg

topping:
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon grated orange rind
1 teaspoon vanilla
2/3 cup flour
1 teaspoon baking powder
pinch of salt
1/3 cup milk

See Preparation

Peach cobbler #1

Preparation:

In bowl, combine peaches, sugar, juice and nutmeg.
Spoon into 11 X 7 inch baking dish.
Topping:
In bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time. Stir in orange rind and vanilla.
In separate bowl, combine flour, baking powder and salt. Stir half into batter; stir in milk, then remaining flour mixture.
Spread over fruit.
Bake in 375 oven for 50 minutes or until tester inserted in center comes out clean.

Potato crepes

Serves: 6

Preparation time: 40 minutes

Cooking time:30 minutes

6

6 medium red bliss potatoes
2 tablespoons olive oil
1 large Spanish onion
3 tablespoons chopped parsley
6 crépes (recipe below)
2 tablespoons melted butter

Crêpe batter:

makes 8 to 10 crêpes
2 large eggs
1 1/4 cups milk (can be low-fat)
1 cup flour
1/4 teaspoon salt
1/4 cup melted butter

See Preparation

Potato crepes

Preparation:

Wash potatoes with the skin. Cook potatoes in salted boiling water until tender. Drain well. Peel and cut crosswise, into thin slices.
Slice onion thinly, crosswise.
In a frying pan, heat olive oil; add onion and sauté until lightly browned. Stir in potatoes and sauté for a minute. Stir in parsley. Adjust seasoning with salt and pepper. Lay out crêpes on a working surface.
Using a pastry brush, lightly coat one side with melted butter.
Divide stuffing in 6 equal portions and place a portion in the center of each crêpe. Fold the sides of the crêpe over the filling. Starting from one open end, roll up each crêpe to make a firm but not tight cylinder. Again, brush them with melted butter.
Place on small nonstick baking sheet. Bake in a 300 degree F. oven for 10 minutes.

To make crêpes, use a 6 or 7-inch crêpe or omelet non-stick pan.
Combine egg, milk, flour and salt in a blender or food processor and whip until batter is smooth. Heat crêpe or omelet pan.
Lightly brush pan with butter, and heat pan over medium heat. Pour in about 1/4 cup batter. Tilt the pan in all directions until the pan thoroughly coats the bottom.
Pour off any excess of batter (crêpe should be thin). Cook on one side over medium heat until lightly brown (about 20 seconds) then turn over and cook to brown the other side.
Turn the crêpe out onto a plate and repeat the process until all the batter is used. Stack the finished crêpes on one another; they don't stick.
Note:
crêpes can be made several days ahead. Cover the plate tightly with plastic wrap and refrigerate until use.

Potato galette with wild mushrooms

Serves: 6

Preparation time: 30 minutes

Cooking time:50 minutes

10 ounces wild mushrooms, cleaned
1/3 cup goose fat, or olive oil
to taste salt and pepper
5 cloves garlic, chopped
3 shallots, chopped
1 tablespoon chopped parsley
2 pounds potatoes, peeled

See Preparation

Potato galette with wild mushrooms

Preparation:

For this recipe, use 2 8-inch heavy frying pans.
Cut the mushrooms in large pieces. Heat 2 tablespoons of the fat or oil in a frying pan and add the mushrooms, salt and pepper. Sauté briskly, stirring, until mushrooms are tender, and all moisture has evaporated. Stir in garlic, shallots and parsley and taste for seasoning.
Preheat oven to 375 degrees.
Cut the potatoes in 1/8- inch slices, if possible using a mandolin slicer or a food processor.
Heat 2 tablespoons of the fat or oil in the frying pans for 1 minute. Remove and arrange potato slices overlapping in circles. Sprinkle them with salt and pepper and spread half of the mushrooms on top.
Cover mushrooms with another layer of potatoes, and spoon over some fat. Press a piece of foil with a weight on top.
Repeat with the other galette. Cook galette on top of the stove until underside starts to brown, 8-10 minutes.
Transfer to oven for 15-20 minutes or until potatoes are tender. Remove foil and weight and flip galettes in the pans. Continue cooking until underside is brown

Potato pancakes

Serves: 8

Preparation time: 15 minutes

Cooking time:30 minutes

2 lbs baking potatoes
2 eggs
1 tablespoon flour
1/2 teaspoon salt
3 tablespoons grated onion
1/2 cup oil

See Preparation

Potato pancakes

Preparation:

Peel and wash potatoes. Grate in a food processor. Squeeze moisture out of potatoes. Place in a mixing bowl. Mix in the beaten eggs, flour, salt, pepper and grated onion.
Heat 2 tablespoons oil in a non stick frying pan. Spoon potato mixture in oil, the equivalent of 3-inch round pancakes.
Fry to a golden brown color on both sides.
Heat in oven before serving.

Rack of lamb with mushroom crust

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

2 ounces dried black trumpet or other dried mushrooms
1 egg
salt and black pepper to taste
flour for dredging
2 racks of lamb, boned and trimmed
4 medium leeks, trimmed of hard green parts, split in half, well washed and roughly chopped
1 tablespoon butter
4 tablespoons extra virgin olive oil
4 ounces fresh shiitake, trimmed and cut into chunks
2 cloves garlic, lightly smashed
2 sprigs thyme

See Preparation

Rack of lamb with mushroom crust

Preparation:

In a coffee grinder or spice grinder, grind dried mushrooms to the consistency of coffee. Set aside.
Beat egg in a bowl, with salt and pepper. Dip lamb in flour, shaking off excess. Dip it into egg, and then into mushrooms.
Pat mushrooms to adhere; coat lamb heavily. Refrigerate for about 1 hour or up to 4 hours.
Cook leeks in salted boiling water. Drain, and puree with butter. Season with salt and pepper. Reserve. In a medium skillet, heat half of the oil. Saute mushrooms, garlic and thyme until mushrooms are tender.
Preheat oven to 500 degrees. Place remaining oil in an oven-proof skillet. Heat to medium-high. Add lamb.
Cook for 2 minutes on one side. Turn and place skillet in the oven for 5 to 6 minutes for rare, medium-rare, (125 degrees) or longer for medium. Let lamb rest for 5 minutes then cut into 3/4-inch-thick slices.
Place a dollop of leek purée on each plate; top with portions of mushrooms. Place lamb on top.

Rhubarb compote

Serves: 6

Preparation time: 15 minutes

Cooking time:15 minutes

1/2 cup sugar
1/2 cup fresh orange juice
6 strips orange peel
1 cinnamon stick
8 cups cut rhubarb

See Preparation

Rhubarb compote

Preparation:

In a heavy non reactive saucepan, combine all ingredients. Bring to boil.
Lower heat and simmer 15 minutes or until tender.
Remove from heat, discard cinnamon stick and orange peel.
Serve at room temperature or chilled.

Rhubarb strawberry trifle

Serves: 10

Preparation time: 40 minutes

Cooking time:30 minutes

3 cups rhubarb, cleaned and diced
3 cups strawberries, sliced
1 cup sugar

Combine rhubarb, strawberries and sugar in a saucepan. Cook over medium heat until medium thick, about 15 minutes.

A 10" sponge cake or angel cake cut into 1/2 inch cubes
2 cups whipped cream

CUSTARD CREAM
6 large egg yolks
2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla
2 cups hot milk
2 tablespoons dark rum or Grand Marnier (optional)

See Preparation

Rhubarb strawberry trifle

Preparation:

In mixing bowl, combine the egg yolks, sugar and cornstarch and whisk with a wire whisk until the mixture turns into a lemon color. Add the vanilla and blend well.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The custard should not boil. Pour the custard through a fine strainer into a mixing bowl. Cool to room temperature, stirring occasionally to maintain smoothness. Top with wax paper to prevent skin formation and let cool completely.

ASSEMBLY
Arrange one half of the sponge cake cubes into a trifle bowl. Add 1/3 of the custard. Top that with 1/3 of the rhubarb. Do this again: cake, custard, rhubarb. Finally end with custard, rhubarb. Top the whole thing with whipped cream.

Roasted onion and garlic soup

Serves: 4

Preparation time: 40 minutes

Cooking time:30 minutes

3 large onions, sliced
8 large garlic cloves, peeled
2 teaspoons olive oil
2 tablespoons olive oil
5 cups vegetable broth
3 fresh thyme sprigs or 1 1/2 teaspoons dried
3/4 cup russet potato, peeled and diced
croutons

See Preparation

Roasted onion and garlic soup

Preparation:

Preheat oven to 325 degrees. Mix onions, garlic cloves and 2 teaspoons olive oil in a baking pan.
Roast until garlic and onions are tender, about 30 minutes for garlic. Cool. Squeeze garlic out of skin and mash.
Heat remaining 2 tablespoons olive oil in heavy large saucepan over medium heat. Add onions and sauté 10 minutes. Stir in garlic.
Add 5 cups vegetable broth and thyme, bring to a boil. Reduce heat and simmer 15 minutes.
Add diced potato and simmer until tender, about 15 minutes. Cool mixture slightly. Discard thyme sprigs.
Puree soup in batches in a blender. Return soup to saucepan. Bring to simmer, thinning with more broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls, sprinkle with croutons and serve.

Salmon burgers with cole slaw

Serves: 6

Preparation time: 30 minutes

Cooking time:20 minutes

See Salmon Burgers recipe
Cole slaw:
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
3 cups finely shredded cabbage
1 large carrot, shredded coarse
1 small red onion, sliced thin

See Preparation

Salmon burgers with cole slaw

Preparation:

Make cole slaw:
In a large bowl whisk together mayonnaise, vinegar, sugar, and mustard.
Add remaining cole slaw ingredients and salt and pepper to taste and toss to combine well.
Cole slaw may be made 4 hours ahead and chilled, covered.

Sautéed potatoes

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

4 pounds small potatoes, red, or yellow
1/2 cup clarified butter
1/2 cup oil
1 tablespoon chopped parsley
Salt and pepper to taste

See Preparation

Sautéed potatoes

Preparation:

Wash potatoes. Boil in a pot of salted boiling water until tender. Drain potatoes in a colander. Set aside to cool.
Peel potatoes. Slice into 1/4-inch slices.
Heat butter and oil in two frying pan. Add sliced potatoes. Fry and turn potatoes over medium heat until golden brown. Season with salt and pepper. Transfer to a serving platter.
Sprinkle with parsley.

Shamrock Four-Leaf clovers cookies

Preparation time: 20 minutes

Cooking time:10 minutes

Cookie ingredients:
1 cup Butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
3 cups all-purpose flour

Glaze ingredients:
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract, if desired
Food color, if desired
Decorator candies, sugars, etc., if desired

See Preparation

Shamrock Four-Leaf clovers cookies

Preparation:

Combine all cookie ingredients except flour in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Reduce speed to low; add flour. Beat until well mixed (2 to 3 minutes).
Divide dough in half; wrap each half in plastic food wrap. Refrigerate until firm (at least 2 hours).
Preheat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness.
Cut rolled dough with a shamrock cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are very lightly browned. Cool completely.
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; beat at medium speed until powdered sugar is moistened (1 minute). Continue beating until mixture is smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired. Glaze cooled cookies. Add decorator candies, if desired. Let stand until glaze hardens (6 hours or overnight).

Shepherds pie

Serves: 8

Preparation time: 40 minutes

Cooking time:45 minutes

2 tablespoons olive oil
2 medium onions, chopped
2 cloves of garlic, chopped
2 pounds ground lean beef
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3 tablespoons brown sauce mix
1 cup water
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup diced cooked carrots
1 cup blanched peas
8 cups freshly mashed potatoes
1 cup grated Swiss cheese, for topping
2 tablespoons butter

See Preparation

Shepherds pie

Preparation:

Preheat oven to 400 degrees.
Make mashed potatoes.
Heat oil in a heavy skillet. Add onion, ground beef, and garlic.
Stir and cook over high heat until meat is brown. Add Worcestershire sauce, tomato paste, brown gravy mix ( such as Knorr brown sauce mix), water salt, pepper, cooked peas and cooked diced carrots. Cook over low heat for 10 minutes.
Spread mixture over a large buttered oven-proof casserole dish. Cover with creamy mashed potatoes.
For a nice presentation, Pipe the mashed potato over meat, using a pastry bag fitted with a large star tube.
Sprinkle with grated Swiss cheese. Spoon melted butter over cheese. Baked at 400 degrees until golden brown.

Smoked salmon omelet

Serves: 2

Preparation time: 10 minutes

Cooking time:5 minutes

3 large eggs
1 green onion, finely chopped
1 tbsp butter
4 oz smoked salmon
2 oz cream cheese, cut into thin strips
1 tablespoon chopped dill

See Preparation

Smoked salmon omelet

Preparation:

Heat skillet with a teaspoon vegetable oil. Cook green onion for a minute or so, until aroma is released.
In a mixing bowl, beat eggs by hand with dill and green onion for about a minute.
Pour one half of the mixture into a buttered hot skillet and cook over medium heat, lifting edges with spatula several times to allow uncooked egg to run to bottom of skillet.
When bottom of omelet is firm, turn gently with spatula. Crumble 2 oz of smoked salmon on cooked eggs, and top with 1 oz strips of cream cheese.
Fold the other half-circle over the top of the half with the ingredients, cover skillet with lid, and cook for a minute or two over low heat. Serve with buttered toast or toasted bagels.
Make the second omelet.

Smoked salmon wrapped in cucumber sticks

The smoked salmon is wrapped around cucumber sticks and served as hors d'oeuvre with a tart sherry vinegar dip, and can be assembled 2 hours before serving.
Serves: 6

Preparation time: 15 minutes

for the sherry vinegar dip:
1/4 cup sun-dried tomatoes in oil, drained and diced
3 scallions, white part only, thinly sliced across
1 tablespoon fresh dill, chopped
1/2 cup heavy cream
1 teaspoon ground coriander
1 1/2 tablespoon sherry vinegar
to taste salt and ground black pepper

for the smoked salmon sticks:
1/2 hothouse cucumber
1/4 pound smoked salmon, sliced thin

See Preparation

Smoked salmon wrapped in cucumber sticks

Preparation:

Prepare the sherry vinegar dip:
Mix the sun-dried tomatoes, scallions, dill, heavy cream, coriander, sherry vinegar, salt and pepper in a bowl. Refrigerate until ready for use. Wash cucumber under cold water. Cut across into 4 equal pieces. Split each piece into 6 to 8 sticks.
Cut the smoked salmon into strips, 1 inch wide and about 2 inches long. Wrap a strip of smoked salmon around the bottom of each cucumber stick and refrigerate.
PRESENTATION
Serve this hors d'oeuvre on a tray. Pour the dip in a small serving bowl and place in the center of the tray. Arrange the cucumber slices sticks on one side of the tray, and the toast fingers on the other side. Dip the cucumber-salmon sticks in the dip and enjoy with the toast.

Summer salad

Serves: 4

Preparation time: 15 minutes

Cooking time:12 minutes

1/2 pound green beans (1-inch length)
1 pound cooked asparagus
2 cooked artichoke bottoms
2 tablespoons snipped chives
1 tablespoon minced parsley
1 tablespoon minced chervil
1 tomato
1 avocado
sherry vinegar mayonnaise

See Preparation

Summer salad

Preparation:

Cut green beans into 1-inch lengths.
Cook in boiling salted water until tender. Drain.
Cut asparagus into 1-inch lengths.
Cut each artichoke bottom into 6 wedges.
Combine beans, asparagus, artichokes, chives, parsley and chervil with enough mayonnaise to coat.
Peel and thinly slice the tomato.
Peel, pit and thinly slice the avocado.
Arrange the salad on four lettuce lined plates and garnish with tomato and avocado.

Sweet cookie dough

Serves: 12

Preparation time: 20 minutes

2 1/4 sticks (1 cup plus 2 tablespoons) cold unsalted butter
3 cups all-purpose flour
3/4 cup confectioners' sugar
1/2 teaspoon salt
3 large egg yolks
3 tablespoons ice water
1 teaspoon vanilla

See Preparation

Sweet cookie dough

Preparation:

Cut butter into bits. In a food processor pulse flour, confectioners' sugar, and salt until combined well and add butter, pulsing until mixture resembles coarse meal.
In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, pulsing until incorporated.
Form dough into a ball and divide into 2 pieces.
Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 1 hour and up to 3 days.
Use as needed in making tartlets.

Vanilla wafers

Serves: 8

Preparation time: 20 minutes

Cooking time:10 minutes

1/2 cup soft butter
1/2 cup sugar
1 egg
1 teaspoon rind lemon
3/4 cup cake flour
1 teaspoon vanilla extract

See Preparation

Vanilla wafers

Preparation:

Preheat oven to 375 degrees.
Grate the lemon to get the lemon rind. Cream butter and sugar until light. Add beaten egg and vanilla.
Mix in the flour and lemon rind. Spoon mixture in a pastry bag fitted with a 1/4 -inch plain tube.
Pipe small amounts of batter onto the cookies sheets leaving 2 -inch space between each.
Bake for 8 to 10 minutes or until golden brown.

Warm red cabbage slaw with red onion and apple

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

1/2 head red cabbage
5 tablespoons olive oil
1 large red onion, cut into 8 wedges
2 tart green apples,(Granny Smith)cut into 8 wedges
1 teaspoon caraway seeds
3 tablespoons balsamic vinegar

See Preparation

Warm red cabbage slaw with red onion and apple

Preparation:

Cut away the core from the cabbage half. Cut the cabbage into 1/2-by-2-inch pieces.
In large frying pan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until hot. Add the cabbage, apples, caraway seeds and vinegar and stir well.
Continue to cook uncovered, stirring occasionally, until the cabbage softens.
Season to taste with salt and pepper. Transfer to a warm platter and serve immediately.
Note: Top with crumbled fresh goat cheese or blue or feta cheese.

Whole grain brown soda bread

if you do enjoy a good loaf of hearty and healthy bread, then here you go! There’s no yeast involved and no rising time, so this is a great last minute recipe.
Serves: 12

Preparation time:15 minutes

Cooking time:25 minutes

3 1/4 cups (400 grams) whole wheat flour
1/2 cup (45 grams) rolled or traditional oats
1/4 cup (.6dl) oat bran or more oats
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
2 tablespoons (44 grams) molasses
1 1/2 cups (355ml) buttermilk
1/3 cup (76 grams) melted butter
To top the loaf:
1 tablespoon (14 grams) butter
2 tablespoons oat bran or oats

See Preparation

Whole grain brown soda bread

Preparation:

Preheat the oven to 375°F (190°C) and butter a 9" cast iron skillet or a 9" cake pan that has 2" sides.
Combine all the dry ingredients in a large bowl (flour through baking soda) and set this bowl aside.
In a medium bowl, mix together the remaining ingredients (egg through 1/3 cup melted butter). Add this to the dry mixture and stir. It will be sticky but you don't need to add more flour and you don't not need to knead the dough.
Scoop the dough into the prepared skillet or pan.
Brush the top with the tablespoon of melted butter and using a bread knife, cut an X, about 3/4" deep, into the loaf. Sprinkle the two tablespoons of oat bran or oats over the loaf.
Bake for 20 - 25 minutes or until a toothpick inserted in the middle comes out clean. Let the bread cool in the pan for about 5 minutes and then remove the bread and let it cool on a cooling rack until ready to serve. Best when served warm!

whole wheat irish soda bread with bulgur

Serves: 12

Preparation time:30 minutes

Cooking time:1 hour

120 grams (about 3/4 cup) medium (#2) bulgur
1 cup boiling water
460 grams (about 3 2/3 cups) whole wheat flour
8 grams baking soda (1 1/2 teaspoons)
10 grams salt (about 1 1/2 teaspoons)
2 cups buttermilk (more as needed)

See Preparation

whole wheat irish soda bread with bulgur

Preparation:

1. Place the bulgur in a bowl and pour on 1 cup boiling water, or enough to cover the bulgur by about 1/2 inch. Cover the bowl and allow the bulgur to sit for 30 minutes, until all the water has been absorbed and the grains are tender.
2. Meanwhile preheat the oven to 450 degrees and line a 9 inches round cast iron pan or a baking sheet with parchment.
3. Place the flour in a large, wide bowl and sift in the baking soda and salt. Mix in with your hands or with a wide spatula. Make a well in the middle of the flour and pour in the buttermilk. Add the bulgur to the well, then mix in the flour from the sides of the bowl to the center using a wide rubber spatula, a wide wooden spoon or your hands, turning the bowl and sweeping the flour from the sides into the buttermilk. Mix until the bulgur and buttermilk have been incorporated into the flour, then scrape out onto a lightly floured work surface. The dough should be soft and a bit sticky. Flour your hands so it won’t stick to them.
4. Gently knead the dough, only enough to shape it into a ball, then with floured hands gently pat it down to a 2-inch high round, about 9 inches in diameter. Place it on the parchment-lined cast-iron pan or baking sheet and cut a 1/2-inch deep cross across the top.
5. Place in the oven and bake 20 minutes at 450 degrees. Turn down the heat to 375 degrees and bake for another 15 to 20 minutes, until the loaf responds with a hollow sound when tapped on the bottom. Remove from the oven, wrap loosely in a cloth or kitchen towel, and cool on a rack.

conversion of liquids

Type a value in one of the inputs below to convert into other units.

Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
	*USA*	*UK, Canada*
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp

Weights

Temperatures

Measures of non liquid ingredients

Non-liquid ingredients in volume converted into weight using the table below. For products not included, use a metric scale. Weight of specific 'ingredients in grams
Ingredient	1 cup	3/4 cup	2/3 cup	1/2 cup	1/3 cup	1/4 cup	2 tablespoons
All-purpose wheat flour	120 g	90 g	80 g	60 g	40 g	30 g	15 g
All-purpose sifted wheat flour	110 g	80 g	70 g	55 g	35 g	27 g	13 g
White sugar	200 g	150 g	130 g	100 g	65 g	50 g	25 g
Powdered sugar/Icing sugar	100 g	75 g	70 g	50 g	35 g	25 g	13 g
Brown sugar normally packed	180 g	135 g	120 g	90 g	60 g	45 g	23 g
Corn flour	160 g	120 g	100 g	80 g	50 g	40 g	20 g
Cornstarch	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Rice (not-cooked)	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Macaroni (uncooked)	140 g	100 g	90 g	70 g	45 g	35 g	17 g
Couscous (uncooked)	180 g	135 g	120 g	90 g	60 g	45 g	22 g
Quick oatmeal (uncooked)	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Table salt	300 g	230 g	200 g	150 g	100 g	75 g	40 g
Butter / Margarine	240 g	180 g	160 g	120 g	80 g	60 g	30 g
Shortening	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Fruits and légumes chopped	150 g	110 g	100 g	75 g	50 g	40 g	20 g
chopped walnuts	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts /ground almonds	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Fresh bread crumbs (not packed)	60 g	45 g	40 g	30 g	20 g	15 g	8 g
Dry bread crumbs	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Parmesan grated	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Chocolate chips	150 g	110 g	100 g	75 g	50 g	38 g	19 g