DIANE'S COLCANNON
While colcannon seems to be associated with St. Patrick's Day, I love the combination of potatoes, cabbage, onion, and bacon all through the cooler months of fall and winter! I attend an annual St. Paddy's Day party and this is the dish I'm always asked to bring...and I'm happy to say that the bowl comes home empty every time!
Provided by DianeF
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
- Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 29.8 g, Cholesterol 26 mg, Fat 12.6 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 217.2 mg, Sugar 4.4 g
CABBAGE SAUSAGE SUPPER
Everyone is surprised at how this flavorful cabbage and smoked sausage recipe calls for just a few ingredients. I usually complete my family's favorite slow cooker meal with a no-bake fruit dessert. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.
Nutrition Facts : Calories 190 calories, Fat 4g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 675mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
COLCANNON RECIPE (CABBAGE AND POTATOES)
Colcannon is the perfect dish for St. Patrick's Day! Combining the flavors of sweet cabbage, fried onion and creamy mashed potatoes creates a traditional Irish dish that will fill the family and leave them feeling satisfied!
Provided by Holly Nilsson
Categories Side Dish
Time 50m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Cook potatoes 12-15 minutes or until fork tender.
- If using white onion, dice into ½-inch pieces. If using leeks, cut off the dark greens and discard. Thinly slice the whites and light green parts, rinse well. Set aside. Cut cabbage into 1-inch pieces.
- Meanwhile, if using, cook bacon in a large skillet until crisp. Set aside to cool, reserve drippings.
- Add 1 tablespoon of butter to the bacon drippings. If you are not using bacon, add 3 tablespoons of butter to a large skillet.
- Cook onion or leeks and cabbage over medium heat in the drippings or butter until onion is translucent and cabbage is tender.
- Once cooked, drain the potatoes and place them back into the warm pot. Mash potatoes with a potato masher adding cream and ¼ cup butter as needed. Season with salt and pepper.
- Gently fold together mashed potatoes, cabbage & onions. Top with additional melted butter if desired and crumbled bacon if using.
Nutrition Facts : Calories 322 kcal, Carbohydrate 36 g, Protein 7 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 53 mg, Sodium 216 mg, Fiber 4 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
FABULOUS COLCANNON (MASHED POTATOES AND CABBAGE)
This is not the traditional colcannon, a mashed potato and cabbage dish from Ireland. I have spiced it up and put my own spin on it, but it is WONDERFUL comfort food. Cheap and easy. I top it with cheese and serve as a main dish.
Provided by Ashley Robinson
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water. Bring to a boil, set heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and transfer to a large mixing bowl.
- Stir milk, mayonnaise, and butter into potatoes. Mash with a potato masher until smooth.
- Cook and stir bacon in a large skillet over medium heat until fat is rendered, 3 to 5 minutes.
- Stir onion, garlic, and cayenne pepper into bacon and drippings and cook, stirring often, until onions are translucent, about 5 minutes.
- Stir cabbage and water into onion mixture until cabbage is wilted, about 5 more minutes. Season with salt and black pepper.
- Fold cabbage mixture into mashed potatoes.
- Cook and stir ham pieces in the same skillet used for cabbage mixture until lightly browned, 3 to 5 minutes.
- Stir cooked ham into mashed potato and cabbage mixture until combined.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 36 g, Cholesterol 41 mg, Fat 17 g, Fiber 5.8 g, Protein 12.8 g, SaturatedFat 7.1 g, Sodium 585.4 mg, Sugar 4.7 g
COLCANNON (IRISH MASHED POTATOES WITH CABBAGE)
Steps:
- Gather the ingredients.
- Place cabbage, onion, and water in a saucepan or Dutch oven and quickly bring to a boil. Reduce heat, cover, and simmer about 8 minutes until tender. Do not overcook.
- Add mashed potatoes , milk, butter or margarine, salt , and pepper . Mix well, stirring often until heated through. Serve warm as a side dish.
- Enjoy!
Nutrition Facts : Calories 151 kcal, Carbohydrate 18 g, Cholesterol 21 mg, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, Sodium 115 mg, Sugar 4 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CABBAGE AND POTATOES (COLCANNON)
Cabbage and potatoes are inexpensive, making this a good choice if you're on a budget (who isn't?). It's also a crowd-pleaser and one of our go-to dishes for pot luck dinners. Not difficult, but it does have several steps, so allow yourself time. Any type of potato will do. See instructions to determine which you prefer to use.
Provided by Finite Foodie
Categories Main Course Side Dish Vegetarian
Yield 8 people
Number Of Ingredients 14
Steps:
- Scrub potatoes, removing dark spots, sprouts, and any areas that are green under the skin. Peel russet potatoes, but leave the peeling on if using thin-skinned potatoes like red or Yukon Gold. Cut into 1 to 2-inch chunks.
- Place potatoes in a large saucepan and cover* with water (about 6 cups). Add salt. Cover pan and bring to a boil over medium-high heat. (Watch carefully so it doesn't boil over.) Immediately reduce heat to medium-low and simmer uncovered until potatoes are just becoming soft, about 5 to 7 minutes. NOTE: While potatoes cook, Skip down and begin to prepare cabbage.
- When potatoes are done, scoop out 1/2 cup cooking liquids if desired, then drain in a colander. Return potatoes to the pan. Immediately add 2 tablespoons butter to melt.
- Add yogurt and milk (or reserved cooking liquids). Mash with a wooden spoon, fork, or food masher to desired consistency. NOTE: Beat with a mixer if you want a very smooth texture, but don't overdo it or they will become gummy. Cover to keep warm.
- While potatoes are cooking, chop onion. Heat butter in a large skillet over medium-low heat and add onion. Cook and stir while you continue.
- Cut cabbage into 1/4-inch-thick slices, then coarsely chop. Add cabbage, salt, pepper, and hot sauce to onions. Cook and stir until tender, about 5 to 7 minutes.
- Preheat oven to 450°F (unless you plan to cook it later). Spray or rub oil into baking dash.
- Stir cabbage mixture into mashed potatoes.
- Grate cheese. Add half to the potato-cabbage mixture, then pour into baking dish. Smooth off the top and sprinkle remaining cheese evenly over it. NOTE: At this point, you can bake it, or cover with plastic and refrigerate up to 1 day ahead.
- Bake uncovered until top is browned, about 20 minutes. NOTE: If you made this ahead and refrigerated it, cook at 375°F for 40 to 45 minutes, to heat through thoroughly.
- Let stand about 10 minutes before serving. Sprinkle chopped parsley on top if desired.
COLCANNON (MASHED POTATOES WITH CABBAGE)
This dish is traditionally served in Ireland at Hallowe'en with a coin buried in it. Whoever gets the coin in their serving has good fortune coring their way!
Provided by pammyowl
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel the potatoes, cut into 1" chunks.Boil or steam the potatoes in salted water until fork tender, about 30 minutes. , drain.
- Steam the cabbage, scallions, 1/4 cup water and 1/8 tsp.salt to boiling, reduce heat and cook until crisp-tender, about 10 minutes. Drain.
- To the potatoes, add the milk, 1 teaspoons salt, pepper. and butter. Mash until smooth.
- Stir in cabbage and scallions.
- Dot with butter and serve. (Don't forget to tuck a coin in for luck!).
Nutrition Facts : Calories 264.2, Fat 8.5, SaturatedFat 5.2, Cholesterol 22.2, Sodium 587.7, Carbohydrate 43.3, Fiber 7, Sugar 4.4, Protein 6.1
MAIN DISH COLCANNON (CABBAGE, POTATOES AND SAUSAGES)
This is a dish that my Scots/Irish grandmother would prepare. Easy on the budget, easy on the cook, stick to your ribs, family pleaser that uses only one very large skillet or dutch oven. It calls for whole all natural ingredients and is ridiculously off the politically correct eating charts! Not for those on a low fat, low carb, low cal, low anything diet. True comfort food! I purchase the sausages from Whole Foods. If you don't want to go to that expense, or you don't have a Whole Foods Market near you, substitute your favorite breakfast sausage. Great St Patrick's Day fare!!!
Provided by Bev in NY
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet or dutch oven, brown the sausages in the butter.
- Remove sausages.
- Add potatoes and onions to drippings in pan and stir to coat.
- Add cabbage and parsley and mix well.
- Place sausages on top of mixture.
- Cover with tight fitting lid and simmer, stirring occasionally until potatoes and cabbage are soft.
- Add ale as needed to keep colcannon moist. (yes, you can drink what you don't use for cooking!).
- As soon as the potatoes and cabbage are soft, remove the sausages, take a deep breath and add the Heavy Cream to the mixture until it resembles mashed potatoes.
- Add salt and white pepper to taste.
- Replace the sausages and serve.
Nutrition Facts : Calories 571.7, Fat 38.3, SaturatedFat 19.6, Cholesterol 101.3, Sodium 568.4, Carbohydrate 44.7, Fiber 8.2, Sugar 10.9, Protein 15
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5/5 (1)Total Time 1 hrCategory Side DishCalories 284 per serving
- Slice the bacon into lardons and fry until crispy. Remove from the pan and place it on a paper towel, to drain set aside.
- Dice the cabbage and onion, add it to the pan and fry. Season with a solid pinch of salt and pepper. Cook until carmalized and golden brown. Remove and set aside.
- Clean and peel the potatoes. Dice and add to the pan, season with water and add a pinch of salt. Bring to a boil and cook until tender. Drain well and return the potatoes back to the pan.
- Warm the butter and milk in a small pan on the stove. Don't allow it to boil! Just warm it enough to melt the butter and warm the milk.
CLASSIC COLCANNON WITH BACON - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.8/5 (6)Estimated Reading Time 8 minsServings 6
- Place the potatoes in a pot, along with enough water to cover them. Add 2 teaspoons salt to the pot and bring to a boil. Simmer until the potatoes are fork tender, about 15-18 minutes.
- While the potatoes are boiling, cook the bacon in a skillet over medium high heat. When the bacon has browned and is slightly crisp, remove to a paper towel lined plate. Reserve about a tablespoon of the bacon grease and drain the rest. Leave the rest of the drippings in the skillet. Add the onions to the hot skillet with the bacon grease and saute over medium high heat for 1-2 minutes, until they are lightly browned. Add the cabbage and toss lightly while it sautes and wilts, about 5 minutes. Season generously with salt and pepper as it cooks.
- Drain and place the potatoes back in the hot pot. Place the pot back over the still-warm burner (or if your stove is gas, set the heat to the lowest setting). Mash the potatoes over very low heat and add the milk, 1/2 - 1 teaspoon salt and pepper. Fold in the cooked and crumbed bacon, cabbage, and onions. Transfer to a serving bowl, form a small well in the center and fill with the butter. Serve hot. Enjoy!
COLCANNON - JO COOKS
From jocooks.com
4.2/5 (10)Total Time 50 minsCategory Side DishCalories 312 per serving
- Cook and Mash Potatoes - Cook the potatoes in boiling salted water until fork tender. Drain the water. Mash with half the butter while hot.
- Cook Cabbage - In a saucepan melt the remaining butter, add the shredded cabbage and add the water. Cook for 5 to 7 minutes, tossing occasionally, until the cabbage has softened and is cooked through.
- Mix Together - Add the cabbage to the potatoes. Add the milk, parsley, salt and pepper and stir everything together. Taste for seasoning and adjust as necessary. Add more milk if necessary.
COLCANNON ~ POTATOES AND CABBAGE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 50 minsCategory SidesCalories 415 per serving
- Bring 4 cups water to a boil in a large saucepan. Add the kale and return to a boil. Reduce the heat to a simmer and cook for 3 minutes. Drain the kale and add it the ice water to stop the cooking. Drain the kale again and transfer it to paper towels to dry.
- Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the cabbage, onion, garlic, bay leaf, mace, white pepper, mustard, cayenne, and 1/2 teaspoon salt. Cook, stirring often, until the onions are soft, about 8 minutes.
- Add the beer and cook, stirring almost constantly, until the liquid has evaporated, about 2 minutes. Add the chicken broth, reduce the heat to medium-low, and cook until the liquid is reduced by about half, 5 to 8 minutes.
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From smells-like-home.com
4.6/5 (10)Category Main DishesCuisine IrishTotal Time 55 mins
- To make the bangers: In a 12-inch sauté pan, brown bangers on all sides over medium heat. Add beer to pan, reduce to a simmer. Braise bangers until they are fully cooked and the beer reduces by half, about 10 minutes.
- Remove bangers from the pan and whisk in brown sugar, butter/flour mixture, and salt until the mixture is smooth. Bring gravy to a gentle boil and reduce to a simmer until thickened. If the gravy thickens too much, add 1 to 2 tablespoons of chicken stock as needed.
- To make the colcannon: Place potatoes in a medium saucepan and cover with cold water. Add 1 ½ tsp Kosher salt and bring to a boil over medium-high heat. Boil until potatoes are fork tender, about 10-12 minutes. Drain and keep warm in the saucepan you boiled them in.
- While the bangers brown and potatoes boil, cook bacon in a 12-inch skillet (cast iron works great here) over medium heat until almost crisp, rendering as much bacon fat in the pan as you can. Add 2 tablespoons butter, allow to melt, and then add the cabbage. Sauté mixture until cabbage is almost tender but a slight amount of crunch remains, about 10-15 minutes while stirring occasionally.
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4.3/5 (42)Total Time 30 minsCategory Side DishCalories 330 per serving
- Put the cubed potatoes and whole garlic cloves in a medium pot and cover with cold water by at least an inch. Add 1 tbsp of salt, and bring to a boil. Boil until tender, about 15-20 mins. Once cooked, drain in a colander
- While potatoes are cooking, heat the avocado oil in a medium saucepan. Once hot, add in the leeks and cabbage and cook until wilted, and most of the liquid has been absorbed, about 4 mins. Remove from heat
- Pop the drained potatoes back into the medium pot, add in the cubed butter, the cooked greens mixture and the chopped spring onions. Mash with a potato masher until really smooth and creamy. Add salt to taste and serve hot with a small indentation in top and a small knob of butter popped in there
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4/5 (6)Total Time 30 minsCuisine PolishCalories 116 per serving
- In a 10-inch skillet with a tight-fitting lid, heat the Olive Oil (2 tablespoon) over medium-high heat. When the oil starts to glisten and shimmer, carefully add the Irish Banger Sausage (1 pound) and cook, turning occasionally until browned.
- Transfer the sausages to a plate. Into the pan over medium heat, layer in half of the Onion (1), Red Potato (0.5 pound) and Green Cabbage (1/2 head). Layer the remaining onions, potatoes, and cabbage. Sprinkle with Carrot (3) and Fresh Thyme (1 teaspoon).
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- After the vegetables have cooked for 10 minutes, nestle the sausages into the potato mixture, along with any accumulated juices. Add the remaining Low-Sodium Chicken Broth (3/4 cup) and Fresh Thyme (1 teaspoon), then cover and cook for an additional 10 minutes, or until potatoes and carrots are very tender.
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5/5 (3)Total Time 1 hr 10 minsCategory DinnerCalories 669 per serving
- Start with the colcannon. Place the potatoes in a pan with enough cold water to cover. Bring to a boil then simmer for 15 minutes, until the potatoes are tender.
- Whilst the potatoes are cooking, place the kale and spring onions in a small pan. Add a good splash of water*, place a lid on and place on a high heat for 3 minutes - until just softened. Remove from the heat and drain.
- Once the potatoes are tender, drain off the water, then mash the potatoes using a masher or a potato ricer. Stir though the butter, cream, salt and pepper, then stir in the cooked kale and spring onions, Put to one side.
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Servings 12Total Time 20 minsCategory SidesCalories 240 per serving
- Set Instant Pot to saute. Add butter and let melt. Add cabbage and onions. Cook 5 minutes, stirring occasionally, until softened. Add potatoes and water and season with salt and pepper.
- Place lid on Instant Pot and set valve to sealing. Cook on high pressure 5 minutes (Instant Pot will take 10 minutes to come up to pressure before counting down). When done cooking, quick release pressure.
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5/5 (8)Category Side DishCuisine IrishCalories 382 per serving
- Place the potatoes into a medium pot of lightly salted water. Bring to a boil, then simmer for 15-20 minutes until the potatoes are fork tender, but not falling apart. Drain and place into a large bowl along with the cream and butter. Keep warm.
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5/5 (2)Total Time 40 minsCategory Side DishCalories 422 per serving
- Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook for 15-20 minutes, until fork tender. When soft, drain the potatoes in a colander and set aside.
- In the same pot that the potatoes were boiled in, melt 2 tablespoons of the butter over medium-high heat. Add the chopped cabbage, season with salt and pepper, and saute until the cabbage softens, around 5-7 minutes. If you want to add kale as well (or use it instead of cabbage altogether), cook the kale for the last 3-4 minutes since it doesn't take as long to wilt as the cabbage does. Add the chopped green onions for the last minute or two. Transfer to a bowl.
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Reviews 3Calories 521 per servingCategory Side Dishes
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- Mash the potatoes adding cream and 2 tablespoons butter. Add salt and pepper to taste. Fold in the cabbage, 2 thinly sliced spring onions, and the shredded cheddar. Place the colcannon in a serving bowl.
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5/5 (1)Total Time 15 minsCategory Side DishCalories 164 per serving
- Peel and dice the potatoes then set to boil in a pot of boiling water, lightly salted. Simmer until tender to a knifepoint then drain.
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