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09/04/2012
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream.
Issue #150
03/12/2007
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
Issue #91
03/12/2007
Pondering what to do with all that leftover colcannon? Try this recipe for a tasty breakfast entrée.
Issue #91
01/27/2009
Simple to prepare, but sophisticated in look and taste, this dish is the perfect accompaniment to any entrée.
Issue #5
10/28/2008
A tasty one-pot dinner, perfect for cold winter evenings.
Does Not Apply
Source: The Good Mood Food Blog
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