Irish Pub Sandwich  (make with a skillet or a Panini Press)

Table of Contents: SANDWICHES

The recipe is written to serve one person and can be used as a guide to make as many sandwiches as desired.  If you have a large number of sandwiches to make, a Panini Press would be perfect.  Make a buffet line using a warming tray with a platter of grilled bread slices, bowls of cooked bangers, onions, and potatoes.  Do not warm the mustard and grated cheese.  Place the Panini Press at the very end of the line to finish making the sandwiches good and hot.  Let family and/or guests make their own sandwich.  How cool is that?

 

2 to 3 Irish bangers (or small-link sausage if bangers are not available)

3 or 4 very thin slices of a medium-sized mild onion

1 small “Irish” potato (Idaho or red potato), peeled

Extra virgin olive oil

2 slices of a good brand of wheat bread (no low-calorie, light, or thin, etc.)

Butter or margarine

3 T. grated sharp Cheddar cheese

Grey Poupon mustard

 

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Italian Chicken w/Tomato-Alfredo Sauce on Angel Hair Pasta

Table of Contents: CHICKEN/POULTRY and PASTA


IN THE PHOTOS, I USED ANGEL HAIR NEST PASTA, BUT REGULAR FLAT ANGEL HAIR PASTA IS JUST AS GOOD.   IF YOU LIKE THE EFFECT OF THE "NESTS" , BUT DO NOT HAVE THE PRE-MADE NESTS, COOK THE FLAT PASTA ACCORDING TO PACKAGE DIRECTIONS AND DRAIN. PLACE THE PASTA ON A PLATTER AND DIVIDE INTO SMALL PORTIONS; THEN USE A FORK TO TWIST THE PORTIONS INTO "NESTS".   BEFORE ADDING THE SAUCE, MICROWAVE THE PLATTER OF PASTA FOR ABOUT 1 MINUTE TO RE-HEAT PASTA; THEN POUR ON THE HOT SAUCE AND TOP WITH THE WARM CHICKEN.

4 chicken breasts, partially frozen

Salt

Italian seasoning

Mild sweet paprika

1 T. butter or margarine

3 cloves garlic, minced then crushed

4 oz. cream cheese, cut into cubes, then softened

1-cup milk

3 to 4 oz. freshly grated Parmesan cheese

½ tsp. freshly ground black pepper

4 oz. tomato sauce

Angel hair pasta

Fresh flat-leaf parsley sprigs

 

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Italian Chicken w/Tomato-Alfredo Sauce on Angel Hair Pasta

Table of Contents: CHICKEN/POULTRY and PASTA


IN THE PHOTOS, I USED ANGEL HAIR NEST PASTA, BUT REGULAR FLAT ANGEL HAIR PASTA IS JUST AS GOOD.   IF YOU LIKE THE EFFECT OF THE "NESTS" , BUT DO NOT HAVE THE PRE-MADE NESTS, COOK THE FLAT PASTA ACCORDING TO PACKAGE DIRECTIONS AND DRAIN. PLACE THE PASTA ON A PLATTER AND DIVIDE INTO SMALL PORTIONS; THEN USE A FORK TO TWIST THE PORTIONS INTO "NESTS".   BEFORE ADDING THE SAUCE, MICROWAVE THE PLATTER OF PASTA FOR ABOUT 1 MINUTE TO RE-HEAT PASTA; THEN POUR ON THE HOT SAUCE AND TOP WITH THE WARM CHICKEN.

4 chicken breasts, partially frozen

Salt

Italian seasoning

Mild sweet paprika

1 T. butter or margarine

3 cloves garlic, minced then crushed

4 oz. cream cheese, cut into cubes, then softened

1-cup milk

3 to 4 oz. freshly grated Parmesan cheese

½ tsp. freshly ground black pepper

4 oz. tomato sauce

Angel hair pasta

Fresh flat-leaf parsley sprigs

 

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EASY WALNUT CRUSTED FISH FILLETS

TABLE OF CONTENTS: SEAFOOD/FISH

 

Not long ago, Joe’s sister, Helen, told me to blanch walnuts before using them to prevent any bitter taste.  It worked for me, so I am passing it along to you, and will add it to my “Cooking Tips” category on my web site Home Page.

 

Preheat the oven to 300 degrees.   Bring a saucepan of water to a hard boil and add the shelled walnuts.   Allow them to boil only 1 minute; them immediately drain in a colander and spread onto paper towels to drain.  Pat the walnuts completely dry.  Spread the dry walnuts in a single layer on a baking pan and roast in the pre-heated oven for about 15 minutes.  Allow walnuts to cool completely before packaging, freezing, or using for cooking.

 

4 fresh or frozen fish filets

Salt

Freshly ground black pepper

2 T. butter or margarine (if more is needed, use the minimum)

6 oz. walnut halves or pieces

2 eggs, well-beaten & lightly salted

1 T. lemon juice

 

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KAISER CAKES DESSERT from Austria

Table of Contents: DESSERTS

 

3 large, soft Kaiser rolls (bought at bakery)

½ stick (1/4 cup) butter or margarine, softened

6 oz. red raspberry preserves, room temperature

Confectioners’ sugar

Granulated raw sugar (light brown color)

3 fresh plums (other soft fruits can be used - peaches, strawberries or nectarines

Extra fruit for garnishing the top

 

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