The Irish Potatoes

The Irish Potatoes

The Irish Potatoes
This potato casserole features layers of grated potatoes and minced onion drizzled with melted butter, heavy whipping cream, and half and half for a decadently delicious Irish-influenced side dish.

Put the potatoes in a big pot with salted water, and then bring to a boil.

Drain the potatoes after boiling them for 10 minutes.

To cool, set the potatoes aside.

Peel the potatoes, then place them in the refrigerator to chill for about an hour.

Once the potatoes are cool enough to handle, remove the skin and throw it away.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

A 9×13-inch baking dish should be greased with 1 tablespoon butter.

In the bottom of the baking dish that has been prepared, grate two of the potatoes.

Add salt and black pepper and about 1/4 of the minced onion to the potato layer.

Layer the ingredients once more until the dish is full.

Big Bad Burgers

Big Bad Burgers

Big Bad Burgers
Horseradish, steak sauce, Worcestershire sauce, caramelized onions and mushrooms, pepperjack cheese, bacon, and guacamole are all added to these burgers to create a big, bad sandwich that will stick in people’s minds.

Preheat an outdoor grill for high heat and lightly oil the grate.

Melt butter in a skillet over medium-low heat.

Cook and stir onion and mushrooms in melted butter until the onions are very tender and beginning to brown 10 to 15 minutes.

Sprinkle brown sugar over the mixture and continue cooking until the onions caramelize 5 to 10 minutes more; remove from heat and set aside.

Mix ground beef egg bread crumbs horseradish steak sauce Worcestershire sauce garlic dried onion salt and black pepper in a bowl; shape into 4 patties about 6 inches wide and 1/2 inch thick.

Cream of Chicken with Wild Rice Soup

Cream of Chicken with Wild Rice Soup

Cream of Chicken with Wild Rice Soup
a creamy soup made with chicken, wild rice, sliced mushrooms, and white wine.

Cook the wild rice according to package directions but remove from heat about 15 minutes before it’s done.

Drain the excess liquid and set aside.

In a stock pot over high heat combine the chicken and the water.

Bring to a boil and then reduce heat to low.

Simmer for 40 minutes or until chicken is cooked and tender.

Remove chicken from the pot and allow it to cool.

Strain the broth from the pot and reserve for later.

When chicken is cool remove the meat from the bones cut into bite size pieces and reserve.

Discard the fat and the bones.

Yuzu Marmalade

Yuzu Marmalade

Yuzu Marmalade
This sweet homemade marmalade is made from fresh yuzu and lemon and is excellent as a gift or for your own enjoyment.

Check canning jars and rings for cracks and rust, and throw away any that are damaged.

Until the filling is complete, immerse in simmering water.

Clean rings and new lids in warm, soapy water.

Yuzu and lemon peel pith should be completely removed with a spoon.

Using kitchen shears, slice peels into tiny pieces.

Yuzu flesh should be squeezed into a cheesecloth or strainer over a bowl and set aside.

In a sizable saucepan, combine the peels, water, and baking soda.

Bring to a boil.

Medium-low heat should be used.

For 20 minutes, simmer with the cover on, stirring occasionally.

Juice of yuzu should be added.

Add a cover and continue to simmer for 10 minutes.

Orange Curried Chicken

Orange Curried Chicken

Orange Curried Chicken
Curry-spiked orange marmalade makes an exotic, easy glaze for baked chicken.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Combine the marmalade, curry powder, salt, and water in a small bowl.

Together, blend.

Spread the marmalade mixture over the chicken pieces and place them cut side down in a lightly greased 9 x 13 inch baking dish.

For 45 minutes, bake the chicken uncovered at 350°F (175°C) while drizzling the sauce over the chicken several times.

(Note: Add an extra 1/4 cup water if the sauce starts to stick to the baking dish.) Remove the chicken from the baking dish, then remove the fat from the sauce.

hot sauce alongside the chicken.

Cream of Mushroom Soup II

Cream of Mushroom Soup II

Cream of Mushroom Soup II
Rich cream of mushroom soup outperforms canned versions every time. Add fresh chives and thyme to bowls as decorations.

Slice the mushroom caps very thinly and throw away the stalks.

Cook the spring onion, garlic, lemon thyme, and butter in a heavy-bottomed pan while stirring for one minute, or until the garlic is golden.

Add the white pepper, salt, and mushroom.

Cook the mushroom for 3 to 4 minutes, or until it barely softens.

For one minute, while stirring, add the flour.

After turning off the heat, add the stock while stirring constantly.

Bring the mixture back to a boil while stirring.

For two minutes, simmer gently while stirring occasionally.

After adding the cream, gently reheat the soup while stirring.

Don’t let the soup come to a boil.

Add the minced chives and thyme as a garnish and season with salt and pepper to taste.

Savory Green Beans

Savory Green Beans

Savory Green Beans
Vegetables are elevated to a whole new level when served with sweet caramelized shallots, fresh green beans, and savory Italian pancetta.

Large pot of lightly salted water should be brought to a boil.

Boil the green beans for 3 to 4 minutes until just tender after adding them.

After draining beans, immediately submerge them in ice water.

Drain well after cooling in ice water, then set aside.

Pancetta should be cooked in a sizable skillet over medium-high heat until crispy.

Reduce heat to medium and gently cook the shallots in the pancetta fat for about 10 minutes, or until they are a deep golden brown color.

Green beans and pancetta should be combined in a skillet and heated through for about two minutes.

Before serving, season with salt and pepper to taste.

Steve’s Roasted Chicken Soft Tacos

Steve's Roasted Chicken Soft Tacos

Steve’s Roasted Chicken Soft Tacos
Weeknight-friendly chicken soft tacos are made quickly and simply by layering flour tortillas with seasoned rotisserie chicken, pico de gallo, and Mexican cheese blend.

Heat vegetable oil in a skillet over medium heat; cook and stir chicken chili powder cayenne pepper salt and black pepper together in the hot oil until chicken is heated through about 10 minutes.

Spoon chicken mixture onto each tortilla and top with pico de gallo and Mexican cheese blend.

Lime Gelatin Salad

Lime Gelatin Salad

Lime Gelatin Salad
In addition to crushed pineapple and finely chopped pecans, this creamy lime jello salad also includes fresh lime juice.

In a big bowl, combine gelatin mix and boiling water; stir until combined.

Add 1/2 cup pineapple juice and stir.

For about an hour, refrigerate until thickened but not set.

In the meantime, combine the remaining juice and the crushed pineapple in a small saucepan.

Boil for about 5 minutes, then turn down the heat.

Once room temperature has been reached, remove from heat.

Smoothly combine prepared gelatin and softened cream cheese.

Blend in the cooled pineapple.

After whipping cream with an electric mixer in a chilled glass or metal bowl until soft peaks form, fold into gelatin mixture.

Mix in the chopped nuts.

Refrigerate for at least 4 hours, or until set, after pouring into a lovely glass bowl.

Fancy Potatoes

Fancy Potatoes

Fancy Potatoes
Potatoes are blended with sour cream and cream cheese and topped with Cheddar cheese, for a rich and creamy side dish you’ll want to make again and again.

Set oven to 350 degrees Fahrenheit (175 degrees C).

In a big pot of salted boiling water, add the potatoes and bring the water back to a boil.

Cook for 15 to 20 minutes, or until potatoes are tender.

Good drainage Cool down.

Slice the cooled potatoes into small pieces.

Whip the potatoes, sour cream, cream cheese, and garlic salt in an electric blender.

Fill a 9×13-inch casserole dish with the mixture.

Add some Cheddar cheese.

For 20 minutes, bake.

Serve warm