Irish coffee made with coffee, sugar, whipped cream, and whiskey.
Ingredients:

* 2 teaspoons sugar, or to taste
* 2/3 cup hot brewed coffee
* 2 tablespoons Irish whiskey
* whipped cream, sweetened if desired

Preparation:
Combine first 3 ingredients; top each cup with a generous dollop of whipped cream.

Traditional Irish Shepherd's Pie is a traditional preparation, which forms an integral part of Irish households. The preparation of Shepherd’s Pie is not an easy task and requires time-consuming procedures, before it is ready to be served on the dining table. It is an ideal retreat for any part occasion vis-à-vis, Christmas party, Halloween party, betrothed ceremony, Birthday party and many more.

The process of making the Shepherd’s Pie involves two processes. The first process concentrates on making the Pie while the second one aims at preparation of Ulster Champ Topping. For preparing Traditional Irish Shepherd's Pie, you need to arrange for three lbs of ground beef; one cup diced sweet onion; one cup diced baby carrots; four minced cloves garlic; three-fourth can Guinness draught stout; half cup red wine; three-fourth cup beef broth; four to six spoons of Worcestershire sauce; two spoons of dried basil, oregano, dried sage dried marjoram; one cup peas, if possible fresh, or frozen; two table spoon of butter; three table spoon flour; half teaspoon salt and quarter tea spoon of pepper.

Once you are done away with arranging all the required ingredients for preparation of traditional Irish Shepherd's Pie, you start by medium heating Brown beef in a Dutch oven. Next, you get off with the extra fat after cooking and then add onion, stout, carrots, broth, garlic, wine, oregano, Worcestershire sauce, basil, sage and marjoram. Now you stir the mixture over normal low heat and keep cooking it on simmer for about 15 minutes approximately until, carrots become soft that can be taken up with fork. Now you gradually add peas to it. While the meat is being cooked in medium low heat, start boiling potatoes. After this, gently combine two tablespoons of butter and three tablespoons of flour fork in a bowl.

When the paste is ready, gradually add roux into medium heated beef mixture until the thickness is achieved. Keep cooking for about 5 or 10 minutes so that roux and other flavors melt. Now add salt and pepper. This completes the recipe of traditional Irish Shepherd's Pie, and the final thing you need to do is to add Ulster Champ Topping, which are nothing but traditional Irish mashed potatoes. Serve the guests with delicious pie.

Irish Whiskey Parfaits are too special and made for special occasions. This Irish dessert is not as simple to make as it sounds. The parfaits need to be taken care of and the recipe for making them has to be thoroughly mastered before you actually make one. The preparation is time consuming and in order to cut down on the time part, it is necessary that you arrange all the ingredients for the parfaits in place. The taste of this great dessert will depend upon how much effort and interest you have taken in its preparation. More time you spend in its preparation, yummier it will be. These Irish desserts are a great traditional retreat for St. Patrick’s Day. Irish people as also English men love making these parfaits and serve them to guests. However, you can make these cakes on other special occasions vis-à-vis Christmas party, Halloween party, betrothed ceremony, Birthday party and many more.

The recipe for preparing yummy Irish whiskey parfaits needs seven most essential ingredients. Their quantity can vary, which again depends on the size of the parfait. For preparing average size Irish whiskey parfaits, you need to have six large egg yolks; one-third cup granulated sugar; quarter cup Irish whiskey; two cups heavy cream; quarter cup confectioners' sugar; one teaspoon vanilla extract; and quarter cup raspberry preserves. Furthermore, the raspberry toppings garnish the parfait and make it an ideal party feast.

To start the process of making Irish Whiskey Parfaits, you mash the egg yolks in mixer bowl, and then add granulated sugar. Continue mashing and beating for approximately five minutes, until the paste turns thick and pale. Beat in whiskey gradually and put the entire paste in a large bowl. Now you beat the cream confectioner's sugar, and vanilla together in mixer bowl, until the paste becomes stiff. After this, you gently fold the whipped cream into the earlier prepared egg yolk paste. Twirl the mixture with spoon and you will find thin layers coming up.

To get the real shape and form of the Irish Whiskey Parfaits, it is necessary to freeze them for at least 4 hours. Time spent for freezing will also depend upon what is the size and volume of the parfait. Big size parfaits need more time to freeze. In addition, one more thing… this freezing time is extra and in not included in the time spent in entire preparation

Irish Potato Bread or a fadge or potato cakes as it is popularly known, is a fad amongst the Irish people. They love to have it any time and anywhere. You can have it in morning breakfast, or lunch or supper. It doesn’t matter at all; all that matters is its rich taste. Defining in one simple sentence, it is unleavened bread. The bread can be eaten after frying it or simply roasted in a toaster and applied with layer of butter. The bread is a good healthy diet as it doesn’t soak oil or fat, unlike the other pieces of loaf do.

The best part is that it is equally liked by non-Irish people. They love to taste Irish Potato Bread at least once. The ingredients required to make the bread are less and making it, is a very simple straightforward procedure, which requires less efforts. The principal ingredients of the bread include, 450g (1lb) potatoes; 30g (1oz) butter; one level teaspoon of salt and 100g (3.5oz) plain flour.

The method of preparation of Irish Potato Bread starts with potatoes. Peel off the potatoes, cut them into fine small pieces and then put it in the boiling water contained in the pan. After 15 or 20 minutes of boiling, the potatoes become soft and now you begin mashing them so that there are no visible lumps left. Allow the mash to become lukewarm and add butter and salt. If required add a little flour or else leave it. See if it makes good dough or not. Now you roll the dough in the form of a circle and cut it in triangular shape. Cook the triangular sliced dough in a dry frying pan. Sprinkle flour over the pan’s surface in order to prevent any sticking. Do not add oil or fat as the main purpose is cooking rather than frying it. Flip the dough to either side, until it is evenly brown.

Do you know that serving Irish Potato Bread is also an art? Not everyone can master the art. You can fry the bread and as your breakfast menu along with other food stuffs which include sausage, eggs, toast and butter; bacon and tea. Whatever you like to serve with this tastiest breakfast delight, you will find it unique and awesome to have it in first place.

It is a good idea to make this broth a day in advance. The fat that rises to the surface will solidify and can easily be removed.

2 lb neck of mutton
6 cups water
2 tbsp pearl barley
1 large onion
1 medium turnip
2 large carrots
1/2 small white cabbage
(serves six)

Put the meat in a large pan and cover with the cold water. Bring to the boil and skim the surface. Rinse the barley and add to the pan. Cover, but not too tightly, and simmer gently for 90 minutes. Shred the cabbage and dice the other vegetables and add these to the soup. Bring back to the boil and simmer for another hour. Remove the mutton and separate the meat from any bones, fat or gristle. Chop the meat and return to the soup. Allow to cool and remove fat. Reheat and serve.

From the Appletree Press title: A Little Irish Cookbook.

I found this recipe for Bangers and Mash;

Ingredients
8 large baking potatoes, peeled and quartered
2 teaspoons butter, divided
1/2 cup milk, or as needed
salt and pepper to taste
1 1/2 pounds beef sausage
1/2 cup diced onion
1 (.75 ounce) package dry brown gravy mix
1 cup water, or as needed

Directions
1 Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.

Irish Chicken-Leek Pie

*Jointed, chopped, skinned and de-boned and cooked with salt, garlic, sage, 1 stalk chopped celery, and 1 chopped onion.

In a deep 1 - 1 1/2 quart dish, place layers of the chicken,
the ham, leeks and onion or shallot, adding the mace, nutmeg and

Sea Scallop Pie

* Or 6 scallops and an equal amount of any white fish. Or more
scallops, if you like.

Clean the scallops and cut in half, then simmer in the milk for 15
minutes. Strain, reserving the liquid. Heat 1 tablespoon of the butter
and stir in the flour, cook for about a minute, stirring, then add the

Fresh Pea Soup w/Mint

After shelling the peas, save the pods, wash them and put
them to boil in the ham stock while preparing the soup. Heat
the butter in a large saucepan and soften the onion in it, then

Steak & Guiness Pie

For double-crust pie in deep pie dish. -- Cut the steak into bite sized
cubes, roll in seasoned flour, and brown in the shortening with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat.