LittleShamrocks Logo

Irish Recipes Main Page
Chocolate Lovers Page
Irish Recipe Index
Irish Holiday Recipes
Irish Easter Recipes
St. Patrick's Day Recipes
Irish Valentines Recipes
Barbecue Recipes
Irish Canning & Preserving
Irish Appetizers
Irish Soups and Chowders
Irish Casseroles and Skillet Dishes
Irish Stews and Chilis
Entrees
Irish Side Dishes
Irish Breads and Scones
Irish Cookies, Bars and Brownies
Irish Cakes and Frostings
Irish Pies
Irish Dessert Recipes
Irish Snacks
Irish Drink Recipes
Ireland Accommodations
Irish Music on the Web
Throw an Irish Party!
Site Search
Irish Culture and History
Ireland Books
Newsletter Back Issues
Ireland Blog
Your Ireland Travel Stories
Bulld a Site Like This One
About this Site

XML/RSS Feed
What is an RSS Feed?

 

SBI ad

 

 

 

McCoy's Thick Hot Irish Sauce
Put THIS on it!

 

 

Sunapee Wind & Solar Power Information

 

Terry's Favorite
Ireland Book!
Ireland: History, Culture, People by Paul Brewer
Ireland: History, Culture, People

 

 

Buy Irish food from FoodIreland.com

 

Waterford Irish Crystal

 

Google

 

 

heading frame top

Irish Entree Recipes

heading frame bottom

Our Irish entree recipes are a great staple to plan a meal around. Along with the other entree recipes you could plan meals for a week or more.

 

Irish Corned Beef Dinner
Beef Pot Roast with Beans in Red Wine
Irish Broccoli & Cheese Pie
Chicken Breasts w/Apple-Cherry Chutney

Bacon & Cabbage
Grilled Salmon
Grilled Bacon (Rashers) Lettuce & Tomato Sandwiches
Grilled Irish Sausages (Bangers)


We found some great items on Cooking.com for serving up your favorite Irish entree recipes.

All-Clad 4-qt. StainlessChef's Pan

All-Clad 4-qt. Stainless
Chef's Pan
Irish Food Tracking

Le Creuset 7.25-qt. Enameled Dutch Oven, Cobalt Blue

Le Creuset 7.25-qt. Enameled Dutch Oven, Cobalt Blue Irish Food Tracking

Jaccard 45-blade Meat Tenderizer

Jaccard 45-blade Meat Tenderizer Irish Food Tracking

 

 

Irish Corned Beef Dinner

Irish Corned Beef Dinner

1    corned beef brisket (about 5 lbs.)
2    med. onion, peeled and quartered
4    black peppercorns
1    bay leaf
1/2 tsp. rosemary, crushed
1    qt. water
6    med. potatoes, peeled and quartered
6    med. carrots, peeled and cut into 2" pieces
6    parsnips, peeled and cut into 2" pieces
1    cup celery, cut into 2" pieces
1    med. head green cabbage, cut into 8 wedges

Place beef in large Dutch oven with tight-fitting lid. Add onion, peppercorns, bay leaf, rosemary and water. Bring to a boil; simmer covered for 3-1/2 hours or until meat is fork tender.

Add potatoes, carrots, parsnips and celery to Dutch oven. Place cabbage on top of meat. Cover and cook for 1 hour or until vegetables are tender.

Remove vegetables and meat to large platter. Serve with mustard or horseradish. Yield: 12 servings

recipe divider

 

Beef Pot Roast with Beans in Red Wine

Beef Pot Roast with Beans in Red Wine

 

1       lb. dry white beans, soaked overnight
1       carrot, quartered
1       stalk celery, chopped
1       onion, quartered
         salt and pepper
3-1/2 lbs. beef pot roast, tied with string
2       tbsp. butter
2       tbsp. olive oil
2       large onions, chopped
2       carrots, diced
4       garlic cloves, crushed
1-1/4 c. dry red wine
1       bouquet garni ** recipe below
1       c. beef stock

Wash beans under cold running water in a colander. Place them into a bowl, cover generously with cold water and leave to soak overnight, then rinse and drain again.

Place the beans into a large saucepan, cover with water and add the pieces of carrot, celery and onion. Bring to boing point. Cover and simmer for 1 hour or until the beans are tender, adding more water to the pan as necessary. Drain the beans and vegetables and set aside.

Season the beef with salt and black pepper. Melt the butter with the oil in a heavy saucepan and brown beef all over. Remove the beef from the saucepan and add the onion and carrots. Fry over a moderate heat until they begin to soften. Stir in the crushed garlic and the wine. Add the bouquet garni and bring to a boil. Scrape the bottom of the pot to loosen any browned bits, then put the beef back into the saucepan and add the stock. Cover and simmer for 1-1/2 hours, turning the meat over several times and adding a little hot water if necessary.

Stir in the beans and cook for 30 minutes longer. Lift the beef out onto a plate, cover with foil and leave to rest for 10 minutes before removing the strings and cutting the meat into thick slices.

Discard the bouquet garni and lift out the beans and vegetables into a warm serving dish with a slotted spoon.

Boil down the liquid in the saucepan to thicken it slightly, tasting it and adding seasoning if required. Serve the slices of meat on top of the beans and vegetables accompanied by the thickened juices and cooked potatoes or rice.

** Bouquet Garni
1 bay leaf, 3 sprigs of thyme, 4 large sprigs of parsley (including stalks), one 4-inch piece of celery stalk with leaves, two 4-inch pieces of leek (green part) and 5 whole peppercorns.

Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.

recipe divider

 

Irish Broccoli & Cheese Pie

Irish Broccoli & Cheese Pie

1   9-inch deep dish pie shell
1   10 oz. package frozen chopped broccoli, about 1-1/2 cups
8    ounces fresh mushrooms, thinly sliced
1    cup milk
3    eggs, beaten
2   tbsp. margarine, melted
1    tbsp. flour
1    tsp. salt
1/2 to 1 tsp. pepper
1 c. Kerrygold Irish Vintage Cheddar, divided

Preheat oven to 375F. Bake pie crust about 10 minutes or until bottom is slightly brown. Let cool. Cook broccoli until tender; drain well. Combine milk, eggs, margarine, flour, salt, pepper and 3/4 cup cheese; whisk until well blended.

Sprinkle remaining 1/4 cup of cheese over crust. Layer broccoli and mushrooms on cheese. Pour milk and egg mixture over all. Bake at 375F for 35 to 45 minutes or until a knife inserted in center comes out clean.

Makes 4 to 6 servings.

Irish Broccoli & Cheese Pie Slice

recipe divider

 

Chicken Breasts w/Apple-Cherry Chutney

Chicken Breasts w/Apple-Cherry Chutney

6     boneless, skinless chicken breast halves
2    c. chunky applesauce
1    c. canned tart cherries, drained
4    tbsp. brown sugar
2    tsp. lemon juice
1    tsp. ground cinnamon
1/4 tsp. ground nutmeg

In a large frying pan, on medium heat, brown chicken breasts lightly in cooking spray; reduce heat and simmer for 30 minutes. While breasts are cooking, combine remaining ingredients in medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. When chicken is fully cooked, pour chutney over chicken, cover and cook for about 5 minutes. Yield: 6 servings

recipe divider

 

Bacon & Cabbage
With Mashed Potatoes and Parsley Sauce

Irish Entree Recipe Bacon & Cabbage with Carrots

2 to 4 Pounds Donnely's Boiling Bacon ( Cured Pork Loin )
48  Ounce Can Tomato Juice
48  Ounces Water
1    Medium Onion, cut in wedges
1    Clove Garlic, minced
1    Stalk Celery, quartered
1    Teaspoon Black Peppercorns
1/2 Teaspoon Crushed Thyme
1    Medium to Large Head of Cabbage, cut into wedges
1    Pound Carrots, peeled and quartered

Place bacon in a large Dutch oven, cover with tomato juice and water. Add onion, garlic, celery, peppercorns and thyme.  Bring to a boil; reduce heat, cover and simmer 3 to 4 hours until tender.

Remove meat from pot, keep warm.  Add carrots and cook 10 minutes. Add cabbage wedges and cook 20 minutes longer.  Remove vegetables with a slotted spoon to a serving platter. Cut meat into thick slices and serve with cabbage, carrots and mashed potato.  Spoon parsley sauce over potato.

recipe divider

 

Grilled Salmon
with Sautéed Zucchini & Summer Squash

Irish Entree Recipe Grilled Salmon with Sautéed Zucchini & Summer Squash

4 100g Packages Kinvara Organic Smoked Irish Salmon

Roll each package of salmon in a roll, place onto a sheet of aluminum foil and close tightly. Place on a preheated grill for 3 minutes on each side.
Remove from grill and foil and serve.

recipe divider

 

Grilled Bacon (Rashers),
Lettuce & Tomato Sandwiches
On Brennans 100% Whole Meal Bread
with Homemade French Fries (Chips)

Irish Entree Recipe Grilled Bacon (Rashers), Lettuce & Tomato Sandwiches

2 1/2 Pound Packages DonnellyÂs Irish Style Rashers (Bacon) 800g Package Brennans 100% Whole meal Bread
2      Large Tomatoes, Sliced Thin
1/3   Head of Lettuce, Shredded Thin
        Mayonnaise

Preheat grill and place bacon slices, cook at low heat, turning often until brown and crisp. Toast 2 slices of bread and spread both with mayonnaise. Place 2 pieces of bacon on the bottom slice. Add sliced tomatoes and top with lettuce. A chef once told me the secret of a great sandwich is to slice it thin and pile it high. Top with the second slice, cut diagonally and serve with fries and a pickle. Yield: 6 sandwiches.

recipe divider

 

Grilled Irish Sausages (Bangers)
with Homemade Baked Beans & Homemade Coleslaw

Irish Entree Recipe Grilled Sausages (Bangers) with Baked Beans & Coleslaw

1     Pound DonnellyÂs Irish Sausages
1/4  Cup Barbecue Sauce

Prepare your grill by preheating for low temperature cooking according to manufacturers instructions. Place sausages onto grilling surface and brown on all sides. Brush each one with barbecue sauce and continue grilling until done. Serve on a platter with or without frankfurter buns.

recipe divider

 

In addition to the Irish Entree recipes above here are some of our very favorite entree recipes for you to try.

 

Spareribs with Mango Chutney Marinade

Spareribs with Mango Chutney Marinade

2     jars Sharwood's Mango Chutney
1/2  cup Canola Oil
1/4  cup Jameson Irish Whiskey
1/4  cup Water

Whisk ingredients together and pour over your favorite meat (I'm using boneless country style spareribs). Marinate for 2 hours, then turn over and marinate for another 2 hours. Grill on low heat, turning often, until done.

This marinade results in a sweet and crispy finished product.

recipe divider

 

Family Secret Steak Marinade

Steak Marinade

From the kitchen of Aunt Bobbi, Haverhill, Massachusetts.

1/2    Cup red wine vinegar
3/4    Cup soy sauce
1/4    Cup worcester sauce
2       Tablespoons dry mustard
1       Tablespoons pepper
1 1/2  Teaspoon parsley
1/3    Cup lemon juice
2       Cloves garlic split or 1 tablespoon minced garlic
Optional ingredient:
1 1/2 Cup salad oil

Marinade tender cuts of meat like sirloin strips for 3-4 hours. Marinade less tender cuts of meat overnight to tenderize.

recipe divider

 

Herbed Mustard Chicken

Herbed Mustard Chicken

3   tablespoons Lakeshore Strong Irish Mustard
3  tablespoons creamy Italian salad dressing
2  cups soft bread crumbs
4  tablespoons chopped fresh parsley
2  teaspoons dried thyme leaves
4 tablespoons melted butter
6 boneless, skinless chicken breasts

Oven 400

Combine mustard and salad dressing in shallow bowl. Mix bread crumbs, parsley and thyme in another dish. Toss with melted butter to mix well.

Spread mustard mixture on both sides of boneless, skinless chicken breasts, then pat crumb mixture onto both sides, pressing firmly.

Bake for 30 minutes. Yield: 6 servings.

recipe divider

 

Baked Ham With Pineapple & Brown Sugar Glaze

Baked Ham With Pineapple

1/2 Ham (your choice of your favorite cut)
1    Can pineapple slices, drained (reserve liquid)
1    Small jar maraschino cherries (reserve liquid)
1/3 Cup packed brown sugar
      Whole cloves

Oven 325

Place ham, cut side down, in baking pan. Score the rind about 1/8 inch deep into 1 1/2 inch diamonds. Insert a clove into the center of each diamond. Arrange pineapple slices over the exposed area by inserting a cherry in the center of each one with a toothpick.

Mix the pineapple liquid with the brown sugar and 2 tablespoons of cherry liquid. Pour over the ham and bake according to your recipe. Baste ham and pineapple about every 30 minutes to coat pineapple and keep it moist.

Remove from oven and let rest for about 30 minutes before slicing. Remove toothpicks, pineapple, cherries and cloves. Pineapple and cherries go well served on the side.

recipe divider

 

Tyna’s Famous Roast Turkey

Tyna's Famous Roast Turkey

(20 pounds)
1    Completely thawed 20 pound turkey
1    Recipe Tyna’s Turkey Stuffing
1    Stick butter, softened
1/2 Teaspoon sage
1/2 Teaspoon poultry seasoning
1/2 Teaspoon salt
1/2 Teaspoon pepper

Oven 325Roasting Pan

I always make a huge turkey because it is the same process no matter what the size. I use an extra large roasting pan Irish Food Trackingso the entire turkey will fit inside.

Clean the turkey and pat it dry. Salt then stuff the neck cavity and truss. Sprinkle the large cavity with salt, then stuff and truss. Position the wings behind the neck and tie the legs together.

Combine the butter and the seasonings. Spread over entire exposed turkey skin. Cover loosely with foil. Place in a prepared roasting pan and put in the oven on the bottom shelf. Roast at 325 for 7 hours, basting about every hour.

The last 45 minutes, uncover and cut the string between the legs. Baste again, if desired. Cool for at least 30 minutes before carving. Remove all the stuffing, put it in a bowl and keep it warm until served. Enjoy!

recipe divider

 

Tyna’s Sweet Loaf

Sweet Loaf

 

1 1/2 Pounds 93% Lean Ground Beef, Pork or Turkey
1/2   Cup Uncooked Oatmeal
2      Beaten Eggs
1      Jar Sharwoods Mango Chutney (reserve 2 tablespoons)

Oven 350

Combine all ingredients and mix well. Shape mixture into a loaf in a 12” x 7 1/2” x 2” baking pan.

Bake at 350 for 1 hour. Spread the remaining chutney on top and return to oven for 15 minutes. Makes 6 to 8 servings.

 

 

recipe divider

 

Tyna’s Tangy Tomato & Cheese Pizza

Tomato & Cheese Pizza

Recipe for my favorite pizza crust below.

1 Large Prepared Pizza Crust 12” to 14” in Diameter*
1 Jar Ballymaloe Country Relish
2 Cups Shredded Mozzarella Cheese

Oven 400

Place pizza crust in a very lightly greased pizza pan. Pour out and spread the entire jar of relish evenly over prepared pizza crust.

Sprinkle the cheese evenly over the top. Add any of your favorite toppings, if desired. (My favorite is 1 cup of crumbled crisp bacon and 1 small can of sliced black olives.)

Bake for 30 minutes at 400. Remove from oven and cut into 8 wedges.

recipe divider

 

Tyna’s Favorite Pizza Crust

1      Bread Machine with Dough Cycle
1      Teaspoon Dry Yeast
3      Cups All-purpose Flour
1      Tablespoon Dry Milk Powder
2      Tablespoons Sugar
1      Teaspoon Salt
1      Tablespoon Butter
1/2   Teaspoon Garlic Powder
1      Tablespoon Dried Oregano
1 1/2 Cups Water
1/2    Cup Grated Parmesan Cheese set aside

Oven 400Bread Machine

I use a bread machine Irish Food Trackingfor several of my bread recipes and it's also an easy way to prepare your favorite recipe for pizza crust.

Pour water into the bottom of the bread machine bowl. Add the butter.

Measure and pour atop the water all of the dry ingredients except the yeast. Make a well in the center of the dry ingredients and put in the yeast. (Do not let the yeast come into contact with the water.)

Press the dough cycle on the machine and start. This takes about 1 1/2 hours.

Turn out onto a lightly floured surface and knead about 10 times, adding more flour if it is too loose. Form into a ball and place in a warm area for 10 minutes.

Roll out or press into lightly greased pizza pan forming a 12” to 14” circle. Prick with fork, and sprinkle with 1/2 cup grated parmesan cheese, press down cheese and bake for 10 minutes. (This prevents the crust from getting soggy.)

Remove from oven and top with the sauce, cheese and toppings. Bake for 30 minutes at 400 until the crust is golden brown and the cheese is melted.

 

Next
Tyna's special selection of Irish side dish recipes and some favorite side dish recipes.

Items from our online store
to compliment these
Irish Entree Recipes:
Ballymaloe Country Relish
Mustard with Guinness Stout
Odlums Brown Bread Mix

Ballymaloe Country Relish,Mustard with Guinness Stout,Odlums Brown Bread Mix
 


Home - What's New - Site Search - Irish Food Recipes - Ireland Travel Stories
Site Map - Ireland Accommodations - Irish Food Store - About Us - Contact Us

End of page

Copyright © 2006-2008 LittleShamrocks.com. All rights reserved.
Web site by Wild Goose Web Design

LittleShamrocks.com Privacy Policy