{Irish colcannon}

Tiempo de preparación: 20 minutos
Tiempo de cocción: 20 minutos

Porciones: 6

En el mercado

1,4 k. de papas peladas
15 g. de sal
240 g. de manteca
200 ml. de leche
1 repollo verde pequeño, cortado finamente
1 cebolla pequeña, cortada finamente
4 cebollas de verdeo, cortada finamente
230 g. de panceta
Sal y pimienta negra

En la cocina

1) Pelar y cortar en cuartos las papas. Agregarlas a una cacerola grande y cubrir con agua fría. Agregar una cucharada de sal y llevar a hervor hasta que estén blandas, alrededor de 20 minutos.
2) En una sartén, dorar la panceta cortada en tiras pequeñas. Escurrir y reservar.
3) En la misma sartén, con la grasa de la panceta, saltear el repollo, con la cebolla  común y las de verdeo, hasta que estén blandos y transparentes, alrededor de 10 minutos.
4) Pisar las papas junto con la manteca y la leche. Agregar la panceta y la mezcla de repollo y cebollas. Salpimentar a gusto.
5) Servir tibio / caliente.

Fuente: www.food.com

{Beer Bread}

  Gerald Norman  95.80%;  (775)




     
TOTAL TIME
1hr 3mins
PREP 3 mins
COOK 1 hr
Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.Skip to Next Recipe INGREDIENTS
Nutrition
SERVINGS 6 UNITS Metric
709.77 ml flour (sifted)
14.78 ml baking powder (omit if using Self-Rising Flour)
4.92 ml salt (omit if using Self-Rising Flour)
59.14 ml sugar
340.19 g can beer
118.29 ml melted butter (1/4 cup will do just fine)
DIRECTIONS

Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.
UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

Fuente: www.food.com

{Potato Farl}

  Coasty  100.00%;  (1)




     
TOTAL TIME
55mins
PREP 15 mins
COOK 40 mins
Traditional Welsh recipe from my Nan.Skip to Next Recipe INGREDIENTS
Nutrition
SERVINGS 6 UNITS Metric
566.99 g potatoes
29.58 ml butter, melted
236.59 ml flour
2.46 ml salt
73.94 ml vegetable oil
DIRECTIONS

Peel potatoes and boil until fork tender.
Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt.
Gather mixture into a ball; turn onto lightly floured surface.
Knead lightly until smooth. Divide dough in half.
Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick. Cut into quarters; set aside.
Repeat with remaining dough.
In large nonstick skillet, heat half the oil over medium-high heat.
Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary.
Serve warm.

Fuente: www.food.com

{Twice- Baked Potato Casserole}

  evelyn/athens  95.40%;  (14)




     
TOTAL TIME
1hr 5mins
PREP 25 mins
COOK 40 mins
The flavour of twice-baked potatoes in an easy casserole dish (no cream soups!) for everyone to share.Skip to Next Recipe INGREDIENTS
Nutrition
SERVINGS 6 UNITS Metric
1133.98 g potatoes, peeled and quartered
59.16 ml butter
354.88 ml cheddar cheese or 354.88 ml swiss cheese, grated and divided
177.44 ml milk
118.29 ml sour cream
2eggs
177.44 ml sliced scallions or 177.44 ml green onion
5 slice bacon, cooked crisp
salt and pepper
DIRECTIONS

Preheat oven to 350 degrees. Lightly grease a shallow 2-quart baking dish.
Cook potatoes in a large pot with salted water to cover for 20 to 25 minutes, until tender when pierced. Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in 1 cup of cheese, milk, sour cream and eggs until blended. Then add 1/2 cup of scallions, 3 slices of bacon, crumbled; salt and pepper to taste.
Spoon into the prepared baking dish. Sprinkle with remaining cheese and 2 slices of bacon, crumbled.
Bake uncovered for 35-40 minutes or until the top is lightly golden brown. Sprinkle with remaining 1/4 cup of scallions and serve.

Fuente: www.food.com

{Triple Threat Guinness-Cheese Spread}

  Molly53  86.60%;  (9)

     
TOTAL TIME
10mins
PREP 10 mins
COOK 0 mins
A palate-pleasing blend of cheese and beer.Skip to Next Recipe INGREDIENTS
Nutrition
YIELDS
2 cups
UNITS
Metric
226.79 g sharp cheddar cheese, cut up
56.69 g blue cheese, cut up
85.04 g cream cheese, cut up
4.92 ml caraway seed
4.92 ml paprika
118.29 ml Guinness stout
DIRECTIONS

Combine cut up cheddar, blue cheese and cream cheeses in the bowl of a food processor or blender.
Add caraway seeds, paprika and beer.
Process until smooth.
Transfer to a serving bowl or crock.
Serve at room temperature with crackers or spread on grilled hamburgers or hot dogs.

Fuente: www.food.com

{Traditional Irish Shepherd's Pie}

  GrumpyIrishLady  95.40%;  (160)




     
TOTAL TIME
40mins
PREP 20 mins
COOK 20 mins
Posting this per a request. I've said it once and I'll say it again there is nothing Irish about Corned Beef and Cabbage, but Shepherd's Pie has always been and still is a staple of traditional Irish cooking. This is a really easy, but tasty recipe that the whole family will enjoy. It's nutritionally sound with all the major food groups represented. The British use lamb in their Shepherd's Pie, but we've always used beef. Do whatever you prefer or even try turkey if you're watching fat content. This sauce is lovely and rich and should go well with any meat. You can use fresh or leftover mashed potato. I usually use 3 tbsp of ketchup instead of the 2tbsp of tomato paste as I like the hint of sweetness, but traditionally the paste would be more sound! You can also make individual pies which are always a hit with the kids. This freezes beautifully too, so make two and save one! Just let it defrost and glaze with the egg and pop into the oven as directed. Enjoy! :)Skip to Next Recipe INGREDIENTS
Nutrition
SERVINGS
4-6
YIELDS
1 pie
UNITS
Metric
14.79 ml olive oil
4.92 ml black pepper
453.59 g ground beef or 453.59 g lamb
1 large onion, finely diced
3-4 large carrots, finely diced
236.59 ml frozen peas
3-4 sprig fresh thyme, finely chopped
29.58 ml flour
14.79 ml butter
1 glass red wine
29.58 ml tomato paste
29.58 ml Worcestershire sauce
236.59 ml chicken stock
1 large quantity mashed potatoes (estimating 1L or 6 cups, fresh or leftover)
1egg, beaten
grated parmesan cheese (optional)
DIRECTIONS

Pre-heat oven to 200C/400°F.
Saute carrots in the olive oil until starting to get tender.
Add in the onions and saute for a minute or two then add the meat.
Season with black pepper and thyme.
Cook until browned then drain fat.
Add the butter and peas.
Sprinkle with flour and stir through.
Add tomato paste, wine and Worcestershire sauce.
Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
Bake for about 20 minutes or until the potato is nice and browned on top.
Serve as is or with some crusty bread to mop up that yummy sauce!

Fuente: www.food.com

{Boxty}

  Chef Kate  92.40%;  (8)




     
TOTAL TIME
25mins
PREP 25 mins
COOK 0 mins
Boxty is essentially potato cakes using both grated and mashed potatoes. The word comes from the Irish bac-stai, for the traditional cooking of potatoes on the hob (bac) over an open fire (stai.) Margaret Johnson ("The New Irish Table") gives this recipe for a boxty from a restaurant in Killarney, County Kerry, using only grated potatoes. She recommends serving it with bacon and cabbage or Irish stew.Skip to Next Recipe INGREDIENTS
Nutrition
YIELDS
16 potato cakes
UNITS
Metric
453.59 g boiling potato, peeled
1 large onion, finely chopped
2eggs, beaten
2.46 ml salt
2.46 ml fresh ground pepper
1.23 ml nutmeg, freshly grated
29.58 ml flour
29.58-59.16 ml unsalted butter
DIRECTIONS

Line a large bowl with a piece of muslin or cheesecloth, or a clean linen towel.
Using the large holes of a box grater, grate the potatoes into the bowl.
Squeeze the cloth to extract as much of the starchy liquid as possible.
Discard the starchy liquid, return the potatoes to the bowl, and stir in the onion, eggs, salt, pepper, and nutmeg.
Add the flour and mix well.
In a large skillet, melt 2 tablespoons of the butter over medium heat.
Drop the potato mixture, 1 tablespoonful at a time, into the skillet; do not crowd the pan.
Flatten each cake with a spatula and cook for 3 to 4 minutes on each side, or until lightly browned and crisp.
Transfer the cakes to a baking sheet and keep warm in a 200-degree oven.
Repeat until all the mixture is used, adding more butter as necessary.
Serve immediately.

Fuente: www.food.com

{Grilled Potato Skins}

  ~SarahBeth~  95.00%;  (4)




     
TOTAL TIME
25mins
PREP 10 mins
COOK 15 mins
DH and I just saw this on a re-run of Paula Deen the other day! It sounded so good! I had some leftover baked potatoes so we turned them into these! We only used cheese and the sour cream mixture on ours but cover with your favorite fixins! It is really the grilling that makes them sooooo good! Serving size depends on if they are your meal or a side or an appetizer!Skip to Next Recipe INGREDIENTS
Nutrition
SERVINGS
2-4
YIELDS
8 potato skins
UNITS
Metric
2 large russet potatoes, baked
59.16 ml butter, melted
salt and pepper
236.59 ml shredded cheddar cheese
6 slice bacon, cooked and crumbled
236.59 ml sour cream
29.58 ml prepared horseradish
44.37 ml sliced green onions
118.29 ml chopped tomato
chopped chives, for garnish
DIRECTIONS

Cut potatoes in half.
Preheat grill to medium heat.
Scoop out the pulp, leaving a 1/4-inch thick shell for the toppings. Cut the potatoes into quarter wedges, brush all over with butter and season with salt and pepper.
Place on grill and cook until crisp, about 10 minutes. During the last few minutes of grilling, remove potatoes and place on a cookie sheet. Top the potatoes with cheese and bacon and place back on top of grill.
While potatoes are grilling, combine the sour cream and horseradish in a small bowl and mix well.
Place potatoes on serving plates and top with the green onions, chopped tomatoes and the sour cream horseradish sauce. Sprinkle with chopped chives, for garnish.

Fuente: www.food.com

{Onion Parmesan Roasted Red Potatoes}

  TheDancingCook  92.00%;  (113)




     
TOTAL TIME
1hr
PREP 10 mins
COOK 50 mins
Very easy, very little prep. I use to buy a product made by Lipton, which came in a bottle and you poured it over your diced potatoes and baked/grilled the dish. They have since discontinued the product, so I have found this to be the next best thing.Skip to Next Recipe INGREDIENTS
Nutrition
SERVINGS 4 UNITS Metric
907.18 g red potatoes, sliced 1/2 inch thick
78.07 ml vegetable oil
28.34 g envelope dry onion soup mix
grated parmesan cheese
pepper
DIRECTIONS

Combine all ingredients in a large plastic bag, seal and shake until well coated.
Empty bag into a 13x9 dish, cover and bake at 350 degrees for 35 minutes, stirring occasionally.
Uncover and bake 15 minutes longer or until potatoes are tender.
*I think they even taste better more browned and crispy, so you may want to turn up the temp after uncovering and cook them longer.
You could also make this on the grill, covered in foil in an aluminum pan. Grill for 1 hour, turning potatoes occasionally.

{Key Lime Bars}

TOTAL TIME
1hr
PREP 10 mins
COOK 50 mins
Here's a great Key Lime bar for us Parrotheads! ENJOY!!!Skip to Next Recipe INGREDIENTS
Nutrition
SERVINGS 12 UNITS Metric
CRUST

29.58 ml sugar
44.37 ml confectioners' sugar (or Splenda)
118.29 ml butter, room temperature, cut into pieces
236.59 ml flour
FILLING

59.14 ml key lime juice, plus
29.58 ml key lime juice (fresh or bottled)
3 large eggs
177.44 ml sugar, plus
29.58 ml sugar (or Splenda)
44.37 ml flour
DIRECTIONS

CRUST:.
Preheat oven to 325ºF.
NOTE:.
Just remember to line the pan with foil and leave an overhang, this will make it easier to remove the whole thing and cut them.
In food processor combine sugars, and butter.
Pulse a few times to incorporate.
Add 1 cup flour and pulse a few times more to pebbly consistency.
Press mixture over bottom of a greased 8-inch square pan.
Bake 20 minutes until edges begin to brown.
Remove to rack to cool.
FILLING:.
Combine lime juice, eggs, sugar and flour.
Beat for 1 minute on medium until slightly frothy.
Pour over cooled crust and return to oven until filling is set about 30 minutes.
Allow to cool completely in pan.
Dust with confectioners sugar.
Cut into 2 inch squares.