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    You are in: Home / Community Forums / Recipe Requests - General / Anyone remember "Ireland's Restaurant" - Nashville
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    Anyone remember "Ireland's Restaurant" - Nashville

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    Cream Puff
    Tue Aug 03, 2010 4:19 pm Groupie
    Okay. I did it! Let me start by saying that two days ahead, I took a pint-sized Mason jar and added 1/2 canola and 1/2 extra virgin olive oil. Then I peeled about 6-8 cloves of fresh garlic and sliced it with my good vegetable peeler into the oil. I let this garlic oil sit for a couple of days before I marinated the meat, so the flavors would blend well. I splurged and bought the tenderloin filet, and I'm glad I did. I sliced the tenderloin with my electric knife and placed in a ziploc bag, then added the garlic oil, and marinated for a whole day.
    Meanwhile I made home-made biscuits. I think the trick with the biscuits is the placement of them on your baking sheet. If you want a "crustier" biscuit, don't let the biscuits touch each other. If you like soft biscuits, place them so the sides of the biscuits are touching. This, to me, depends on what you're eating WITH your biscuit, so in this case, I spaced the biscuits apart, not touching. Oh and of course, I used real butter for these home-made beauties (it's all I ever use anyway).
    Back to the meat. I took the previous poster's suggestion of placing my big ol' cast iron skillet on the bottom rack of my oven while the biscuits were baking in the center rack. I thought it was a BRILLIANT idea icon_idea.gif that is, until my smoke alarm went off! So while the man was up on a stool disengaging the smoke alarm, I was fanning smoke and removing the skillet from oven. There must have been the slightest oily residue on the bottom of the pan is all I can think of. Once all the commotion died down, I took a slice of meat on a "test run," and placed it in the skillet. The skillet was still really hot, so it cooked fast - a minute or so on each side for medium/medium rare. By this time, my man had removed the biscuits and had one buttered, in anxious anticipation of a long-awaited, close-to "Ireland's" steak biscuit. With a very blissful look on his face, he said this experiment was just about as close as one could probably get to the real deal. And that's good enough for us. icon_biggrin.gif
    I finished cooking the rest of the meat on top of the stove - still in the cast iron skillet, at high heat, and it worked just fine. Don't over-crowd the meat though - I only added a few pieces at a time.
    P.S.: I also went to the trouble to make hand-cut french fries, which is a treat all by itself, but wanted this post to be more about the steak biscuits.
    Fri Dec 03, 2010 7:44 pm
    Newbie "Fry Cook" Poster
    Amazing ... I've been thinking about Ireland's Steak & Biscuits off & on for years and just got around to searching it on Google. Great thread by the way. My experience with Ireland's was in Atlanta ... Doraville, actually, on P'tree Industrial Blvd. We'd drive all the way across Atlanta to eat there. Great food and great prices .. cheap gas back then too so driving there wasn't expensive. I'm really looking forward to trying to make some of my own. Thanks so much for the recipes and especially thanks for trying that worchester recipe for me ... I won't be making that mistake. ]:>}
    Sun Jan 09, 2011 12:44 pm
    Newbie "Fry Cook" Poster
    If you worked at the Murfreesboro Rd. Ireland' mouth is watering just to THINK of those beautifully delicious steak and you have the recipe? We're having class reunion and everyone of us went to Ireland's almost daily on 21st Ave. Must have those at the reunion. Have to have the recipe to that perfect bite of heaven...
    tin chefette
    Fri Jan 14, 2011 9:16 am
    Semi-Experienced "Sous Chef" Poster
    Cream Puff, what did you do for the dipping sauce?
    Wed Feb 16, 2011 4:15 pm
    Newbie "Fry Cook" Poster
    Ireland's does not exist in Nashville I am sorry to say. But, if anyone can find that recipe please share.
    Wed Feb 16, 2011 4:27 pm
    Newbie "Fry Cook" Poster
    I just read your post and it really touched my heart! I have such fond memories of Ireland's. I worked at the 1808 West End Building back in the 70s and when we got paid, many of us girls would trot over to Ireland's on 21st Ave S to have Steak & Biscuits for lunch. It was always a treat!

    It's always good to hear a good story about a company that can do something for their employees - it's not always about the money - good deeds go a long way! I commend you for hanging in there and serving our country!
    Cream Puff
    Tue Mar 08, 2011 4:29 pm Groupie
    I did not use a "dipping" sauce. I was pretty amazed I was able to accomplish what I did - forgot all about the dipping sauce. Maybe that's what would have made it the real deal. Any suggestions?
    Sun Mar 27, 2011 12:30 pm
    Newbie "Fry Cook" Poster
    ireland's was great! it was on murfressboro road,not far from fifth quarter restaurant. was a regular during the mid 70's. they had a bar and a restaurant on the other side. most weekends they had live music in the restaurant area. he is right,they had the best steak biscuits in the world! if i remember correctly,the meat was rib-eye,and the biscuits were extra fluffy and light. i still have a set of ireland's glasses. thanks for bringing back some great memories!
    Sun Mar 27, 2011 12:35 pm
    Newbie "Fry Cook" Poster
    does anyone remember a restaurant near west end in nashville called spats? used to eat there a lot during the middle 70's.
    Tue May 10, 2011 7:06 pm
    Newbie "Fry Cook" Poster
    Yes, I remember Ireland's. I attended Vanderbilt University and ate and eventually worked part time at Ireland's on 21rst my senior year. As did my roommate. This was in 1979 to 1980. Loved the stew and the biscuits and pie. Great understated place. As college students spent many an evening in Spat's and Houston's.
    Mon May 16, 2011 3:21 pm
    Newbie "Fry Cook" Poster
    I just got this from a site remembering Birmingham's older days, including Ireland's Restaurants.

    Slice beef tenderloin in 3/8" medallions. Marinate overnight in:

    Worcestershire sauce
    olive oil
    pinch of sugar
    dash of soy sauce
    garlic (fresh chopped or powder)
    salt and pepper

    Measurements depend on how much you are making, but adjust to taste. Lightly flour and brown on both sides in extra virgin olive oil to med.rare or medium. Serve on Angel biscuits with skerry fries!

    Angel biscuits

    5 C self rising flour
    2/3 C oil
    2 C buttermilk
    1 pkg dry yeast
    1/4 C hot water
    1/4 C sugar

    Mix all ingredients, roll out and cut into small biscuits (to fit beef medallions). Bake at 425 degrees until golden brown (about 10 minutes).
    Wed Aug 17, 2011 10:19 pm
    Newbie "Fry Cook" Poster
    Hi, found your post when I googled Irelands. I have made this at home since the earlyt 80s. It's very easy.

    Buy some breakfast steaks. Season to taste with salt, pepper, and garlic powder. Brown in a skillet. You can cut the meat to fit the biscuits either before or after you cook it.

    Buy your favorite biscuits. I used to use Hungry Jack, but last night (no kidding) I used Grands Buttermilk.

    I sauteed some fresh mushrooms and onions for toppings (my idea).

    Pour some water into the skillet when you're finished browning the meat to make au jus.

    As far as the fries go, I only eat sweet potato fries at home now, but they weren't too bad.

    I swear this tastes like the original and it doesn't take long to cook.
    Mon Sep 19, 2011 2:40 pm
    Newbie "Fry Cook" Poster
    Hey all, I know this link has been going on for a while but just today I told my mom I was wishing for some food from Ireland's. Yes the biscuits were small and loaded with butter. I will try the sister shubart ones mentioned. I'm going to try mine with chicken since we eat a lot of chicken around here. Thanks for the posts. its like taking a walk down memory lane. The only Irelands I knew of was at Harding Place Mall. I don't remember one being in Hickory Hollow Mall. I'm sure there may have been but Harding Mall was closest to my house. I sure do miss that place. lol!!
    Mon Sep 19, 2011 2:42 pm
    Newbie "Fry Cook" Poster
    Have you tried it with chicken strips yet? We don't eat red meat much around here.

    Thanks! I'm printing the info off.

    I googled this after eating my "generic" irelands meal. NOT HAPPY! I will try again! icon_smile.gif!
    Mon Sep 19, 2011 3:08 pm
    Newbie "Fry Cook" Poster
    IN nashville, the best bbq is found at Whitt's restaurant! It is one of those things where the tongue will be your brains out, its so good! lol!!
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