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I grew up eating this boiled dinner on Sundays When I visited my Irish Granny. One of the things that makes this recipe special is that instead of corned beef, it calls for Smoked Shoulder. Oh What A yummy smell will fill your kitchen as this cooks!
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This is a college try on a traditional favorite. Sometimes you're too poor to get all the ingredients for colcannon. It's a good quick filler for lunches in college.
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Get Purple Smoothie Pops Recipe from Food Network
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My mom used to serve this every Christmas on a bed of lettuce, crispy iceberg, and surrounded with green and red grapes. Pecans can be substituted for walnuts.
Ingredients: lime, water, salt, cabbage, carrots, walnuts
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Cabbage, bacon, ham, onion and leftover potatoes make up this tasty, easy dish. This is a great way to get the kids to eat cabbage. Using leftovers makes this main dish especially quick to make. I recommend using a good nonstick pan. Serve with ketchup, if desired.
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Make your own colored sugars and save yourself a lot of money over the holiday season. This recipe is easy and can be kept in the jars for months.
Ingredients: sugar
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A recipe for peach puree to mix cocktails
Ingredients: peaches
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This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.
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Button mushrooms stuffed with crab and Monterey Jack cheese make a delicious bite-size appetizer. Your guests are sure to be dazzled!
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This is a fast, satisfying fish dinner with Cajun flavors Chad Shaner cooked it for staff meals when he was a line cook at Union Square Cafe in Manhattan It was, he said shyly when The Times talked to him in 2013, one of the restaurant staff's favorites
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Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and its also spread on the croûtes that top it.
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Goat meat, sweet soy sauce, and nutmeg lend a unique, spicy flavor to this Caribbean stew.