European Cuisine Recipes

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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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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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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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:

From EatingWell

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

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From Taste of the South

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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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From Fine Cooking Magazine

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From Better Homes and Gardens

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

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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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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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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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From Better Homes and Gardens

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

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From Fine Cooking Magazine

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

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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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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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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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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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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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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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From Better Homes and Gardens

This savory souffle makes an irresistible meatless main dish.

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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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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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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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