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European Cuisine Recipes

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Whole-Wheat Irish Soda Bread

From EatingWell

Soda breads are hearty Irish staples - wholemeal flour with large flakes of bran and wheat germ, or white flour or a mixture leavened with baking soda and moistened with buttermilk. The acid in the buttermilk reacts with the baking soda, which is an alkali, creating bubbles of carbon dioxide which rise the bread. Soda breads have the heft of a yeast bread but are made in minutes and the dough can be shaped into scones or a round loaf, depending on the occasion. Originally it would have been baked in a bastible (pot oven) over the open fire.

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Classic Irish Coffee

From The Food Channel

Irish Coffee was originally created by an Irish chef/barman as a warm and welcoming drink for the first American tourists who arrived in Ireland via transatlantic passenger airplanes.

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New York Reuben

From Family Circle

Named for its creator, Arthur Reuben who owned a New York deli, this grilled corned beef sandwich continues to be a favorite in homes and sandwich shops across the country.

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Shandy

From EatingWell

The English have been making shandys since the 1600s. If you prefer, you can substitute 1 1/2 cups ginger ale for the seltzer and frozen limeade.

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Oven-Fried Fish & Chips

From EatingWell

Fish and chips are traditionally sold wrapped in paper to soak up all the grease - not a good sign. To cut the calories in half and reduce the fat, we coat the delicate fish in a crispy cornflake crust and then bake it along with sliced potatoes. Serve with: Coleslaw and malt vinegar or lemon wedges.

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reciperegprod1 says:

Very tasty! Easy to prepare and better for you than the fried version.
Very tasty! Easy to prepare and better for you than the fried version.

Sauteed Spinach with Toasted Sesame Oil

From EatingWell

A delicious and quick spinach saute is a nice addition to any meal.

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Watermelon-Lime Ice

From Taste of the South

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Irish Soda Bread

From Better Homes and Gardens

For a whole wheat version of this classic quick bread, substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour.

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Bruschetta with Grilled Eggplant & Vidalia Onion

From Fine Cooking Magazine

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French Filled Macaroons

From Better Homes and Gardens

Almonds and coconut flavor these melt-in-your mouth cookies.

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Irish Soda Bread

From Heart-Healthy Living

This low-sodium yeast bread has dried currants and raisins. Enjoy it toasted for breakfast or as a side dish for soups and salads.

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Irish Black Bun Shamrock Cookies

From Better Homes and Gardens

Serve these fruit-and-spice filled cookies on New Year's to ensure an extra measure of Irish luck in the coming year.

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Swedish Pancakes

From Vegetarian Times

This batter needs to rest for at least 2 hours, so you will need to plan ahead and rise early enough to make this in time for breakfast or brunch. You may also make the batter the night before, cover it tightly and refrigerate it until the next morning. Make the pancakes to order, or keep them warm on a covered platter in a 200 degrees F oven. Serve the pancakes with butter, lingonberries or other tart preserves, and/or sour cream and--in the case of my family, sour cream and brown sugar. Try them with just butter at first--they are delicate and faintly sweet.

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Spiced Orange Mocha

From Better Homes and Gardens

Enjoy this mellow coffee simmered with spices, chocolate and an orange.

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Braised Red Cabbage with Red Zinfandel

From Fine Cooking Magazine

This pleasantly sweet side dish yearns to be served with roast pork and potatoes.

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Reuben Pizza

From Better Homes and Gardens

All the ingredients of the ever-popular Reuben sandwich--corned beef, sauerkraut, and Swiss cheese--top this tasty pizza.

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Dandy Shandy

From Better Homes and Gardens

Celebrate all things British. Choose your favorite stout beer and ginger beer to make this across-the-pond cocktail.

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Provencal Chicken

From EatingWell

Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.

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Duck Confit

From Fine Cooking Magazine

To cook one duck, you need about 2-1/2 cups of fat. A 4-1/2-pound duck renders at least 1 cup of fat. Ask your butcher for extra duck fat or order online. Otherwise, you'll need another cooking fat to supplement. I'd use a mild lard; its flavor isn't obtrusive.

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Napoleon

From Family Circle

This classic dessert recipe is traditionally made with puff pastry, but here layers of phyllo dough brushed with butter provide a pastry every bit as crisp and flaky at the original.

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Mock Sangria

From Better Homes and Gardens

When entertaining guests at a summer cookout, start off the festivities with this low-calorie three-fruit beverage served over ice. It's perfect for diabetics.

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Carrot and Onion Puff

From Better Homes and Gardens

This savory souffle makes an irresistible meatless main dish.

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Rosemary Potatoes and Tomatoes

From Diabetic Living

Greek olives and olive oil--to brown and crisp the potatoes--add heart-healthy monounsaturated fat to this side dish recipe.

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Tarragon Ice

From Better Homes and Gardens

This low-fat refreshing treat is perfect on a warm, sunny day. Make it ahead so it can be ready in a snap.

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Strawberry Crown Trifle

From Better Homes and Gardens

Trifles, a timeless English dessert, usually consist of cake cubes soaked with brandy, rum, or liqueur and layered with jam and custard. This version, from 1974 version, has crushed fresh fruit for the jam and a rich vanilla pudding for the custard. Assemble and refrigerate the trifle a day before serving so the pudding, berries, and liqueur have time to flavor the cake. This beautiful cake makes 12 servings.

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Whole-Wheat Irish Soda Bread
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Prep: 10 mins

Total: 1 hr 30 mins

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Classic Irish Coffee
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Prep: 5 mins

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New York Reuben
Rated :  Not yet rated

Prep: 10 mins

Total: 13 mins

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Shandy
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Prep: 5 mins

Total: 5 mins

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Oven-Fried Fish & Chips
Rated :   by 1 person

Prep: 25 mins

Total: 45 mins

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Sauteed Spinach with Toasted Sesame Oil
Rated :   by 1 person

Prep: 15 mins

Total: 15 mins

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Watermelon-Lime Ice
Rated :  Not yet rated

Prep: 20 mins

Total: 8 hrs 40 mins

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Irish Soda Bread
Rated :  Not yet rated

Prep: 15 mins

Total: 45 mins

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French Filled Macaroons
Rated :  Not yet rated

Prep: 25 mins

Total: 35 mins

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Irish Soda Bread
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Irish Black Bun Shamrock Cookies
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Prep: 1 hr

Total: 1 hr 8 mins

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Swedish Pancakes
Rated :   by 1 person

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Spiced Orange Mocha
Rated :  Not yet rated

Prep: 15 mins

Total: 25 mins

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Reuben Pizza
Rated :  Not yet rated

Prep: 15 mins

Total: 45 mins

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Dandy Shandy
Rated :  Not yet rated

Prep: 5 mins

Total: 5 mins

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Provencal Chicken
Rated :  Not yet rated

Prep: 35 mins

Total: 40 mins

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Duck Confit
Rated :  Not yet rated

See Recipe

Napoleon
Rated :  Not yet rated

Prep: 25 mins

Total: 50 mins

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Mock Sangria
Rated :  Not yet rated

Total: 15 mins

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Carrot and Onion Puff
Rated :  Not yet rated

Prep: 30 mins

Total: 1 hr 20 mins

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Rosemary Potatoes and Tomatoes
Rated :  Not yet rated

Prep: 10 mins

Total: 35 mins

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Tarragon Ice
Rated :  Not yet rated

Prep: 20 mins

Total: 11 hrs

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Strawberry Crown Trifle
Rated :  Not yet rated

See Recipe


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