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    You are in: Home / Cookbooks / Diners Great Britain Cookbook #2
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    15 recipes in

    Diners Great Britain Cookbook #2


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    Based on a recipe from Ray Foley's the Ultimate Little Martini Book containing over 1000 martini recipes.

    Recipe #429524

    Based on a recipe from Ray Foley’s the Ultimate Little Martini Book containing over 1000 martini recipes.

    Recipe #429558

    Based on a recipe from Ray Foley’s the Ultimate Little Martini Book containing over 1000 martini recipes.

    Recipe #429559

    Based on a recipe from Ray Foley’s the Ultimate Little Martini Book containing over 1000 martini recipes.

    Recipe #429561

    Based on a recipe from Ray Foley’s the Ultimate Little Martini Book containing over 1000 martini recipes.

    Recipe #429562

    Based on a recipe from Ray Foley’s the Ultimate Little Martini Book containing over 1000 martini recipes. You may also use Absolut instead of Bombay Sapphire.

    Recipe #429563

    Based on a recipe from Ray Foley’s the Ultimate Little Martini Book containing over 1000 martini recipes.

    Recipe #429565

    Based on a recipe from The Ultimate Book of Cocktails by Stuart Walton. He says, “The particular year in question was 1928, when Harry Craddock, a barman at the Savoy Hotel in London, created this drink for a party held there on February 29.” Well, let’s have a party February 29, 2012! :)

    Recipe #475007

    A reader's recipe from the national section of my local newspaper, submitted by Joni Hilton of Rocklin, California. She says, "This festive soup with bits of Leprechaun gold is always fun to serve on St. Patrick's Day. You don't have to be Irish to enjoy it. My four kids and husband love it, and the children enjoy finding the gold nuggets -- the corn -- in their bowls."

    Recipe #361318

    Based on a recipe from one of my very first cookbooks: The Encyclopedia of Creative Cooking. These are very nice popovers, and go well with prime rib of beef, in which case I substitute the beef fat renderings for the shortening.

    Recipe #400525

    This recipe is based on one from Clarissa Dickson Wright’s and Jennifer Paterson’s book, Cooking with the Two Fat Ladies. The intro says, “When you have risen from your tent and gathered your mushrooms, this is an easy breakfast dish. You can even make the batter the night before. If there are no mushrooms, just have pancakes.” Prep time doesn’t include the batter’s 1 hour standing time. I confess that I haven't used self-raising flour; I placed a teaspoon of yeast in a cup of warm water and let that sit for 10-15 minutes. Then I incorporated this yeast mixture into all-purpose flour and I have to say THAT result was incredibly delicious. No added sugar. I have moved this from the breakfast menu to the brunch/dinner menu. Enjoy!

    Recipe #465771

    Based on a recipe from Classic British. This recipe appears under the light lunches heading. The recipe intro says, “This is a delightfully simple way to serve salmon steaks. The dill, with lemon rind and juice, give a lovely piquancy to the butter but they do not overpower the delicate flavor of the fish.” The author suggests you can use other fresh herbs to flavor the butter such as mint, fennel, fronds, lemon balm, parsley or oregano instead of the dill.

    Recipe #427595

    From Beatrice Ojakangas’ book, Great Holiday Baking Book. This is a quick bread that’s great for snaking or for serving with a meal. The bread is delicious served warm from the oven or served at room temperature. St. Patrick’s Day, March 17th, is named after St. Patrick, the British-born monk who is credited with driving the snakes out of Ireland. Patrick converted the Irish to Christianity and is said to have used the green shamrock (which means “little clover” in Gaelic) as a visual aid to illustrate the doctrine of the trinity, three holy entities in one. As a result, the shamrock and the color green have become symbols of St. Patrick’s Day.

    Recipe #476063

    Based on a recipe from my Treasury of Home Baking cookbook. Cook time doesn’t include the 1 hour chill time.

    Recipe #470994

    Based on a recipe from the 1992 March/April Cooking Light magazine. The article claims that corned beef and cabbage is not traditional in Ireland for the St. Patrick's Day holiday:... "Guinness Baked Ham is more likely to be part of a tradtional Irish menu. It's basted with Guinness Stout, a creamy brew from Dublin."

    Recipe #359189


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