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Fried Green Tomato Sandwiches With Bacon and Chutney from One Pan, Two Plates

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Almond Soda Bread

(Washington Post, September, 2009)

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On February 21, 2012, 7:46 am blu said:

sounds delisous baby!


On March 3, 2010, 9:39 pm peggy said:

Certainly not traditional, but a yummy variation on soda bread!


Avocado Hummus

(Food Network Magazine, March, 2010)

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Bacon and Dates Scones

(Bon Appétit, March, 2011)

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On March 7, 2011, 8:35 am spm said:

What a great combination of sweet and salty in a scone. Also a great way to use excess dates left over from other recipes.


Bacon-Wrapped Scallions

(Saveur, March, 2011)

Bacon-Wrapped Scallions
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Baked Cabbage With Bacon

(Bon Appétit, May, 1996)

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Baked Eggs with Chives and Cream

(Fine Cooking, February/March, 2010)

These eggs are surprisingly easy: Just four ingredients, and they’re ready in about 10 minutes.
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On May 20, 2013, 8:48 pm lipozene11 said:

This article was quite interesting. I am going to read more on your blog. I do agree with everything you are saying. Lipozene


Banana-Toffee Pie

(Bon Appétit, May, 1996)

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Banoffee Pie

(Bon Appétit, September, 2000)

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Banoffee Pie

(Gourmet, January, 2005)

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Beef And Napa Cabbage Stir-Fry

(Gourmet, December, 2007)

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On March 14, 2008, 12:57 pm quatfaux said:

I found this extremely easy to make and very tasty! Just have everything all ready to go in the wok, and you are there. Fast and yummy.


Beer Run: A Chocolate Stout Cupcake with Vanilla Stout Buttercream

(The Butch Bakery Cookbook by David Arrick, 2011)

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Beer-Battered Asparagus

(Gourmet, March, 2005)

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Beer-Battered Broccoli

(Food Network Magazine, March, 2010)

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Corned Beef Hash With Fried Eggs

(Food & Wine, December, 2011)

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Corned Beef With Marmalade-Mustard Glaze

(Southern Living, March, 2007)

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Creamy Scrambled Eggs with Smoked Trout and Green Onions

(Bon Appétit, April, 2002)

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Guinness-Braised Beef Brisket

(Cooking Light, March, 2003)

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Irish Beef Stew

(Bon Appétit, March, 2001)

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Irish stew

(Mercury News, March, 2008)

Simple ingredients and slow cooking are the key to a succulent Irish stew. This recipe calls for thick-cut shoulder lamb chops, but any tender cuts could be substituted.
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Mustard-glazed Corned Beef with Baby Vegetables in Golden Ale Broth

(Sunset, October, 2000)

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Poached Eggs with Creamy Brussels Sprouts and Bacon

(Fine Cooking, February/March, 2011)

Brussels sprouts and eggs may seem like a surprising combination, but in this classy version of poached eggs on toast they make a perfect pair.
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Salmon Chowder With Chives

(Coastal Living, November, 2010)

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St. Paddy's Corned Beef And Cabbage Stoup

(Every Day with Rachael Ray, March, 2007)

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