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Irish
Entree Recipes

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 Apple Maple Pork Chops

4 6
oz. boneless pork loin chops
1 tbsp. olive oil
2 cloves garlic, minced
1/4 c. good Irish whiskey or bourbon
1/2 c. chicken broth
1/4 c. Ben’s
Pure Maple Syrup
1 apple, washed, peeled, cored and chopped
1/4 tsp. fresh thyme
Salt & pepper to taste
Cook
pork chops in a heavy skillet about 10 - 12 minutes on
medium heat. Do not cover cook
the chops. Remove and
keep warm.
Add
to the skillet the oil, garlic, bourbon and cover. Cook
over high heat 1 minute. Add the chicken broth, maple
syrup, apple, salt & pepper cooking until slightly
thickened, about 5 minutes. Stir in the thyme and cook
1 minute.
Serve sauce over the chops. Can be served with either
spuds or noodles!

Irish Roast Turkey with Chestnut and Prune Stuffing

Ingredients:
1 10 -
12 lb. turkey
2 oz. butter
1 c. onions
salt and freshly
ground pepper
1-1/4 lb. lean ground pork
3 oz. streaky
bacon
2 c. bread
crumbs
2 tbsp.
plus 2 tsp. parsley
1/4 tsp. nutmeg, cinnamon and
ground cloves
1 c. turkey
stock
40 cooked and shelled chestnuts
30 pitted prunes
soaked overnight in water or tea
Gravy:
1 pt. turkey
stock
1 c. of
port wine
Melt
the butter, add the chopped onions and sweat on a gentle
heat until soft but not colored.
Chop half the chestnuts into 1/4" dice, leaving the
rest whole. Chop half the prunes roughly, leaving
the rest whole.
Preheat
oven to 450°F.
Cook
pork, chopping into small pieces. Cook bacon
until crispy; drain, cool and break into small pieces. Mix
all the stuffing ingredients together, except the whole
chestnuts, the whole prunes and the turkey stock. Add the
spices and season well. Stir in the bread crumbs. Stir
in the turkey stock. Stuff and truss the
turkey.
To
roast, spray the inside of a large piece of Reynolds
heavy duty aluminum foil. Make sure the foil is large
enough to completely wrap the turkey. Butter the
bird all over, wrap and place it on its back in a roasting
pan with no rack. Cook at 450°F for 2-1/2 to 3 hours
according to the weight of the bird. In the last
30 minutes, unwrap and remove the foil. Remove
the trussing between the legs. Pour off as much
fat as you
can, leaving the meat juices behind. Place the
turkey back into the pan, sprinkle with salt and
a little flour, then
put back in the oven to brown surrounded by the
whole chestnuts and whole prunes.
Transfer
bird to warm serving dish. Arrange chestnuts and prunes
round it. Skim surplus fat from the
pan juices, then boil up with 2 cups of turkey
stock
and a glass
of
port wine to make the sauce. Correct the seasoning
and pour over the chestnuts and prunes.


Roast Prime Rib with Spinach-Porcini Stuffing,
Irish Whiskey Gravy and Horseradish Cream

Ingredients for Gravy Base:
1 tbsp. olive
oil
1/2 c. finely chopped shallots (3 large)
2 garlic cloves, minced
1/2 c. Irish whiskey
1 750 ml. bottle dry
red wine
4 c. low-salt chicken
broth
1 c. heavy whipping
cream
2 tbsp. Dijon mustard
Gravy
Base:
Heat oil in large saucepan over medium heat. Add shallots
and sauté until soft, about 3 minutes. Add garlic;
stir 1 minute. Add 1/2 cup whiskey to saucepan. Using
long match or lighter and standing back, carefully ignite
mixture
to burn off alcohol. When flame dies, add red wine and
boil until mixture is reduced to 1 cup, about 16 minutes.
Add 4 cups chicken broth and boil until mixture is reduced
to 3 cups, about 15 minutes. Whisk cream and mustard
in small bowl; add to saucepan and boil until sauce coats
spoon and is reduced to 2-1/2 cups, about 13 minutes.

Ingredients
for Rib Roast:
1 prime rib roast,
about 9-1/2 to 10 pounds
6 garlic cloves,
finely chopped
3 tbsp. olive
oil
3 tbsp. plus
2 tsp. finely chopped fresh rosemary
1-1/2 tbsp. coarse kosher salt
1 tbsp. coarsely
ground black pepper
1 tbsp. fennel
seeds, crushed
2 tsp. black
peppercorns, coarsely cracked
1 c. low-salt
chicken broth
1/2 c. Irish whiskey
spinach-porcini stuffing

Ingredients
for Spinach-Porcini Stuffing (prepare day before):
1-1/2 oz.
package dried porcini mushrooms
1 c. boiling
water
2 hot Italian
sausages, casings removed
1/2 c. chopped shallots (3 large)
3 garlic cloves,
chopped
2 c. 1/3 inch
cubes crustless day-old country style bread
1 10 oz. package frozen
chopped spinach, thawed, squeezed dry
1 tsp. chopped
fresh rosemary
1 large egg
coarse kosher salt
Preparation:
Place porcini in small bowl;
pour 1 cup boiling water over. Let stand until soft,
about 45 minutes. Drain, reserving
soaking liquid. Chop porcini; set aside.
Heat
large non-stick skillet over medium heat. Add sausage;
sauté until brown, breaking up into small pieces
with back of fork. Add porcini, shallots, and garlic.
Reduce heat to medium-low; cover and cook until sausage
is cooked
through, stirring occasionally, about 5 minutes. Transfer
sausage mixture and any juices to medium bowl. Stir bread
cubes, spinach, and rosemary into sausage mixture. Season
with coarse salt and pepper. Mix in 1/4 cup reserved
porcini soaking liquid. Cover and chill stuffing overnight.
Bring
stuffing to room temperature. Just before using, whisk
egg to blend in small bowl and mix into stuffing.
Yield: 6 cups
Preparation for Rib Roast:
Position rack in bottom third of oven and preheat
to 450°F.
Place roasting rack in large roasting pan. Place roast
on work surface with bones standing straight up. Using
long sharp knife, cut between bones and meat to make 5
to 6 inch deep crevice (do not cut so deep that bones come
off). Pry bones away from meat gently, creating space,
then fill space evenly with stuffing, packing firmly. Press
bones in to compact stuffing slightly and tie bones back
in place with 3 to 4 loops of kitchen string wrapped completely
around roast to secure and keep stuffing in place.
Combine
garlic, oil, 3 tablespoons rosemary, 1-1/2 tablespoons
coarse salt, 1 tablespoon ground black pepper and crushed
fennel seeds in small bowl. Rub garlic-rosemary mixture
all over roast. Place roast, bones standing straight
up, on rack in prepared roasting pan. Roast 20 minutes.
Reduce
oven temperature to 350°F. Roast 1-1/2 hours. Begin
to check internal temperature of meat by inserting instant-read
thermometer into center of meat (not stuffing), straight
down from top of roast; continue roasting until desired
temperature is reached, about 125°F for rare and about
130°F for medium-rare, about 30 to 40 minutes longer.
Transfer roast to platter; let rest at least 20 minutes
and up to 45 minutes before carving. Reserve juices in
roasting pan. Spoon off fat from top of juices; reserve
for Yorkshire puddings, if desired, or discard if not
using.
To
Finish:
Meanwhile, finish preparing
gravy. Stir cracked peppercorns in small skillet over medium
heat until fragrant, about
3 minutes. Place roasting pan with juices over 2 burners.
Bring to boil; add 1 cup broth and 1/2 cup whiskey. Boil
2 minutes, scraping up browned bits in pan with wooden
spoon.
Strain
pan juices into large saucepan; add gravy base. Boil
until sauce coats spoon, about 4 minutes. Add toasted
cracked peppercorns and remaining 2 teaspoons rosemary;
simmer 1 minute. Season gravy to taste with salt.
Present
roast at table, then transfer roast to cutting board
and cut into 1/4 to 1/2 inch thick slices. Arrange
meat slices and stuffing on platter. Serve with gravy
and horseradish cream alongside. Yield:
10 servings
Ingredients
for Horseradish Cream:
1 c. sour cream
2 tbsp. grated fresh horseradish
or drained prepared horseradish
1/8 tsp. paprika
1 garlic clove, minced
Combine
sour cream, horseradish, paprika and garlic in small
bowl until well blended. Season to taste with
salt
and pepper. (Can be prepared 8 hours ahead. Cover
and keep refrigerated.)

Seared Salmon with Raisin and Caper Butter

Ingredients for Butter:
1/4 c. raisins
1 stick Irish butter such
as Kerrygold, softened*
1/3 c. capers
grated zest of 1 lemon
1 tbsp. chopped chives
Ingredients
for Salmon:
8 (6 oz.)
salmon fillets, preferably wild
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 tbsp. vegetable oil
*
Available at specialty foods shops. If unavailable, substitute
regular unsalted
butter
and add 1 teaspoon kosher salt.
Preparation:
Butter:
In small bowl, combine raisins
and 1/2 cup hot water. Cover and let soak 2 hours, then drain.
In
food processor, combine butter, raisins, capers, and
lemon zest and pulse until well combined. Stir
in chives. Transfer to large sheet of wax paper
and roll into 6 inch long log. Wrap in wax paper and refrigerate at
least 1 hour
to allow flavors to develop.
Salmon:
Season salmon fillets with
salt and pepper. In 12 inch nonstick skillet over moderately
high heat, heat
1 tablespoon oil until hot but not smoking.
Add
4 fillets, skin-sides-up, and sear until undersides are well browned,
about 4 minutes.
Turn fillets over and sear until just cooked through, 3 to 4 minutes
more. Transfer to serving platter and keep warm. Wipe pan clean, heat
remaining
1 tablespoon
oil, and repeat with remaining 4 fillets.
Slice
log of butter into 8 coins. Top each salmon fillet with
one coin and serve immediately.

Popover
Pudding with Irish Bacon

This
recipe is a variation of the classic English dish
'toad in the hole' which combines Yorkshire pudding
batter with English sausage.
Ingredients:
2 c.
whole milk
4 lg. eggs
1-3/4 c. all-purpose flour
1-1/4 tsp. salt
1 lg. bunch fresh chives
1 lb. sliced Irish
bacon
1/2 c. vegetable oil
In
a blender blend milk, eggs, flour and salt until just
smooth. Transfer batter to a bowl. Finely chop
enough
chives to measure 1/2 cup and whisk into batter.
Chill batter,
covered, at least 1 hour and up to 1 day.
Preheat
oven to 400°F.
Trim
fat from bacon. In a large nonstick skillet cook fat
over low heat, stirring occasionally,
until most
of fat
is rendered and solids are golden brown. Discard
solids and increase heat to moderately high.
Heat rendered
fat until hot but not smoking and sauté bacon
in batches until just golden, about 1 minute
on each side. Transfer
bacon as cooked to paper towels to drain. Pour
rendered fat into a measuring cup and add enough
oil to measure
1/2 cup total.
In
a 12 x 2 inch enameled cast iron casserole (3-1/2 quart)
or a 13 x 9 x 2 glass baking
dish heat oil
mixture in middle
of oven 5 minutes. Quickly arrange bacon
evenly in casserole or baking dish and pour batter
over it. Bake pudding
in middle of oven until puffed and golden
brown, about 50
minutes. Yield: 8 servings


Beef
and Guinness Pie

Ingredients:
2 lbs.
boneless beef chuck, cut into 1-inch pieces
2 tbsp. all-purpose
flour
1 tsp. salt
1/2 tsp. black pepper
2 tbsp. vegetable oil
1 lg. onion, coarsely
chopped
2 garlic cloves, chopped
3 tbsp. water
1-1/2 tbsp. tomato paste
1 c. beef broth
1 c. Guinness
or other Irish stout
1 tbsp. Worcestershire
sauce
2 tsp. drained brined
green peppercorns, coarsely chopped*
2 fresh thyme sprigs
rough puff
pastry dough
1 lg. egg, lightly
beaten
1 tbsp. water
Special
equipment: 4 (14-ounce) deep bowls or ramekins (5 to
6 inches wide or similar-capacity
ovenproof dishes)
Preparation:
Put oven rack in middle
position and preheat oven to 350°F.
Pat
beef dry. Place flour, salt, and pepper in a 1-quart
zipper baggie and shake to combine.
Add beef, shake, then shake off excess and
transfer to a plate. Heat
oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high
heat
until just smoking, then brown meat in 3 batches, turning occasionally,
about 5 minutes
per batch, transferring to a bowl.
Add
onion, garlic, and water to pot and cook, scraping
up any brown bits from bottom of pot and stirring frequently,
until onion is softened,
about 5 minutes.
Add tomato paste and cook, stirring, 1 minute. Stir in beef with
any
juices accumulated in bowl, adding broth, beer, Worcestershire
sauce, peppercorns,
and thyme; and
bring to a simmer, then cover and transfer to oven. Braise until
beef is very tender and sauce is thickened, about 1-1/2 hours.
Discard thyme
and
cool stew
completely, uncovered, about 30 minutes. (If stew is warm while
assembling pies, it will melt uncooked pastry top.)
Put
a shallow baking pan on middle rack of oven and increase
oven temperature to 425°F.
Divide
cooled stew among bowls (they won't be completely full).
Roll out pastry dough on a lightly floured surface with a lightly
floured
rolling
pin into a
13-inch square, about 1/8 inch thick. Trim edges and cut dough
into quarters. Stir together egg and water and brush a 1-inch
border of
egg wash around
each square. Invert 1 square over each bowl and drape, pressing
sides lightly to help
adhere. Brush pastry tops with some of remaining egg wash and
freeze 15 minutes to thoroughly chill dough.
Bake
pies in pre-heated shallow baking pan until pastry
is puffed and golden brown, about 20 minutes.
Reduce
oven temperature to 400°F and bake 5 minutes
more to fully cook dough. Yield: 4 servings
* One option is to soak dried green peppercorns in warm stock
or a little white wine vinegar; depending upon how they were
dried,
they may plump
up, This would
give you the peppery flavor that the recipe intends.


Irish Turkey Pie
What to do with all of those
holiday leftovers? Here's a great recipe! 
1 prepared
recipe for deep dish 9-inch two crust pie
2 c. diced cooked turkey breast
2 c. diced potatoes
1 c. diced carrots
1 c. diced onion
1 c. frozen whole kernel corn
1 c. frozen peas
3 c. prepared turkey gravy
Oven
350F
In
a large saucepan, add potatoes, carrots and onions;
add water to just cover vegetables. Bring to a boil
and cook for 10 minutes on medium heat. Add frozen
corn and
peas and cook another 2 minutes; drain. Add turkey
and gravy; stir to coat. Fill the bottom pie crust
and level
off. Top with second crust and seal the edges.
Bake
at 350F for 40 to 50 minutes until golden. Remove
from oven.
Yield: 6 servings
 
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

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.

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.

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

Bacon & Cabbage
With Mashed
Potatoes and Parsley Sauce

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.

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.

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

2
1/2 Pound Packages Donnelly‚s 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.

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

1
Pound Donnelly‚s
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.

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

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.

Family
Secret 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.

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.

Baked
Ham With Pineapple & Brown Sugar
Glaze

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.

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
325
I
always make a huge turkey because it is the same process
no matter what the size. I use an extra
large roasting pan
so
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!

Tyna’s
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.

Tyna’s Tangy 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.
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 400
I
use a
bread machine
for
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.
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