St. Patty Day recipes?

Question

Looking for a new and favorable dinner for St. Patty's day. Cornbeef is getting old.

All yummy recipes

Answer 1

Main Dish:
Irish Loin of Pork with Lemon and Herbs

6 pound boneless pork loin
1/4 cup minced onion
1 tablespoon dried basil
3/4 cup olive oil
1/2 cup chopped parsley
1/4 cup finely grated lemon peel
3 cloves garlic, crushed
3/4 cup dry sherry

Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately.

Side Dish:
Irish Baby Carrots & Onions in Cream

1 pound baby carrots
1 pound small white onions
5 ounces cream
salt and pepper
pinch of nutmeg

Wash and trim carrots. Peel onions. Place in pot with 1/2 inch boiling salted water. Cover and simmer gently for 10 minutes. Remove lid and boil rapidly, shaking pot to prevent burning, until water is absorbed. Stir in cream and add pepper and salt to taste, if necessary. Serve with a very light sprinkling of nutmeg.

Answer 2

I suggest the old Carbomb.
You need a pint of Guinness
you need a shot glass full of Baily's
now drop the shot glass of Baily's into the Guinness and drink it down as fast as you can.

Guinness is very filling. Follow up with a Cornbeef sandwich with some hot mustard on it, oh I can't wait for St. patty's day.

Answer 3

So how about an Irish lamb stew.
Some recipes call for lamb shanks or neck, I prefer lamb shoulder. Here's my recipe.

3# of lamb shoulder bone in
1 cup of onion sliced
2 fresh tomatos chopped or a small can of diced tomatos
1 cup of red wine
rosemary, salt and pepper to taste
beef broth or stock

Brown the lamb is a small amount of oil in a dutch oven and remove. Add onions to pot and saute until clear then return lamb. Add tomatos,wine and enough broth to cover. Add rosemary salt and pepper. Bring to a boil uncovered then reduce to simmer covered about 70-90 minutes or until tender. I generally serve with rice however parslyed potatos and green beans would be excellent.

For the wine I would suggest a rich burgandy which would also go well with dinner.

Bon apetit

Answer 4

Forgive me for not putting everything in numerical order but here's my suggestion-

SHAMROCK PIE:

1 cup sugar
1.4 cup corn starch
1 1/2 cups water
1/4 cup lemon juice
1 1/2 teaspoon lemon peel
1 Tablespoon butter
1 1/2 teaspoons green coloring
1 9 inch pie shell
meringue (3 egg whites
1/3 cup sugar)

a. Combine sugar, starch and water in a sauce pan; stirl utnil smooth. Bring to a boil, constantly stirring. Boil for 2 minutes or until thickened.
b. Stir a small amount into the yolks; return all to pan.
c. Cook and stir 1 minute. Remove from heat; stir in lemon juice, lemon peel, butter and coloring until smooth.
d. Pour into crust.
e. The Meringue

(beat egg whites until foamy. Gadually add sugar and beat until stiff peaks form. Spread over hot filling, sealing the edges.)
f. Bake at 350f for 10-15 minutes. Cool.

While it's baking, have your dinner.

Dinner: Marinate a ham with Jerk marinade over night in refrgierator. On day needed, bake it at the temperature printed on the can of ham, for the lengtht of time given on the can. Mean while, make garlic or chive mashed potatoes.
Beverage: Stewarts brand Keylime soda or sparkling fruit juice.

Answer 5

Delight your tastebuds with these tasty recipe ideas.

Add some variety to this St. Patrick's Day meal! Green food coloring is a very popular way to make your meals reflect the holiday. You can use the food coloring in pancake batter, any type of drink (especially beer!), mix a small amount into cream cheese and have a St. Patty's Day bagel with cream cheese! There are limitless possibilities! Be creative.

Corned Beef and Cabbage

Ingredients
1 large corned beef brisket
2 or 3 cans of cheap beer, e.g. MGD
a couple of dried chiles, perhaps serranos
1 or 2 teaspoons coriander seeds
1 or 2 teaspoons mustard seeds
a few dashes cinnamon
a few dashes of allspice
3 or 4 large potatoes, scrubbed and chopped in quarters
5 or 6 carrots, coarsely sliced
3 or 4 turnips, scrubbed and sliced
1 large cabbage, coarsely chopped
1 lb mixed beans

Directions:
Buy a corned beef brisket at your local supermarket. In a pot, pour 12 ounces of beer. Add a bay leaf or two, a dried red chile or two, a teaspoon or two of coriander seeds, a teaspoon or two of mustard seeds, a few dashes of cinnamon, a few dashes of allspice, and all the juice from the corned beef pack. Put the corned beef on a steamer rack in the pot and add water to bring the liquid level up to the bottom of the rack.

Cover the pot and put it on some heat and bring the liquid to a boil. Steam for several hours (it took me five hours for a 4 lb brisket) until the meat doesn't feel rubbery when you stick a fork in it. Add water or beer or both as needed to keep some liquid in the pot. [I usually steam the corned beef over night.]

Remove the meat and slice. Remove the steamer rack. [I just leave the meat in at this point. It's in no condition to slice.] Leave all the other stuff in the pot and put in some potatoes and carrots and turnips or whatever. Add water [or MGD!] to cover and boil until the stuff is cooked. Remove all the vegatables and potatoes. [I leave the potatoes, carrots and turnips in.] Put the steamer rack back in and put in some cabbage wedges. Steam them for about five to ten minutes, depending on how crisp or soggy you like cabbage. [I use 15 minutes.] Serve.

Get out some beans which you have thoughtfully left soaking overnight in water (I used white beans, red beans and black beans all mixed up). Drain them and put them in a pot. Cover them with the liquid that you have been using to cook the corned beef and cabbage and potatoes and vegatables. The liquid should be about an inch higher than the beans. Simmer for three or four hours or until the beans are as firm or as mushy as you like them. The beans will not be ready with the rest of the meal but, as the original poster noted, you can eat them reheated the next day when the flavors have had a chance to "marry".
Irish Soda Bread

To make one 8-inch round loaf, you will need:

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 to 1 1/2 cups buttermilk

Preheat the oven to 425 degrees Fahrenheit. Sift the flour, soda and salt together into a deep mixing bowl. Gradually add 1 cup of buttermilk, mixing with a large spoon until the dough is firm enough to be gathered into a large ball. If the dough crumbles, add some more of the buttermilk, a tablespoon at a time, until the particles adhere.

Place the dough on a lightly floured board, and pat and shape it into a flat circular loaf about 8 inches in diameter and 1 1/2 inches thick. Set the loaf on a floured baking sheet. With the tip of a small knife, cut a 1/2 inch deep cross into the dough, dividing the top of the loaf into quarters.

Bake the bread in the middle of the oven for about 45 minutes, or until the top is golden brown. Remove from the oven and wrap in a clean cloth and let cool on a wire rack for about 20 minutes.

Answer 6

Irish Beef Stew

1/4 cup vegetable oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
8 cups beef stock or canned beef broth
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
2 tablespoons chopped fresh parsley

Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

Makes 4 to 6 servings.

Answer 7

St. Patrick's Day Lamb Soup
1 1/2 lbs lean lamb fillets, boneless shoulder cut into 3/4 inch cubes
1 tablespoon olive oil
1 medium onion, coarsely chopped
1 (12 ounce) bottle beer (if you prefer) or 3/4 cup water (if you prefer)
1 teaspoon seasoned pepper
2 (14 1/2 ounce) cans beef broth
1 (7/8 ounce) package brown gravy mix
3 cups cubed new potatoes
2 cups thinly slice carrots
2 cups shredded thin cabbage
chopped parsley (to garnish)



1. Heat oil in 3-quart saucepan over medium high heat. cook and stir lamb and onion in oil until lamb is brown and onion is soft; stir in beer and pepper.
2. Bring to a boil over high heat; reduce heat to low cover and simmer 30 minutes.
3. Stir in brown gravy mix and broth; add potatoes and carrots. Cover and simmer 15 to 20 minutes until lamb and veggies are fork tender. Stir in the cabbage; cook just until the cabbage turns bright green.
4. Garnish with chopped parsley.


St. Patrick's Day Irish Potato Pie
6-8 potatoes, peeled
6 bacon, strips
4 green onions, sliced paper thin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon parsley flakes
1 cup grated cheddar cheese
8 drops green food coloring



1. preheat oven to 400°F
2. cook the potatoes in boiling water with the green food coloring added to the water, until tender and drain.
3. in a skillet, fry bacon until crisp and lay out on paper towels to drain.
4. trim onions so that you have the white part and about half of the green, wash well, and slice paper-thin.
5. add onions to skillet and sauté in bacon grease over medium heat until soft.
6. slice the boiled potatoes, and arrange half in the bottom of a pie plate.
7. season with salt and pepper, 1/2 the garlic and 1/2 the parsley.
8. layer with bacon, onion and one half of the cheese. cover with remaining potatoes and season again.
9. cover with remaining cheese.
10. bake for 30 minutes or until top is browned and cheese is melted.
11. you can also layer in 1/2 pound of browned ground meat on top of each potato layer, if cooking for someone who won't eat a meatless meal.

Answer 8

HAHA, my mom always used to make homemade Patty's day bread. She just added green food colouring. It was cute and it just screamed out HAPPY ST PATRICKS DAY!!!

Answer 9

Roast a ham; you can eat on it for a few days. Serve this stuff w/ it:


LEMON-BUTTERED NEW POTATOES
-- Southern Living® 30 Years of Our Best Recipes, p. 375.

8 to 12 small new potatoes (about 1½ pounds)
1/3 cup butter or margarine
2 Tbsp. chopped fresh parsley
1 tsp. grated lemon rind
3 Tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg

Peel a narrow strip around center of each potato.

Cook potatoes in boiling salted water to cover 15 minutes or until tender; drain and keep warm.

Melt butter in a medium saucepan over medium heat; add parsley and next 5 ingredients, and cook, stirring often, until thoroughly heated. Drizzle over potatoes, and serve immediately.

Yield: 4 servings

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Cabbage Casserole

1 small cabbage or 1/2 large
1 med. Vidalia onion (or other sweet onion)
1/2 stick margarine or butter
salt and pepper
1/4 cup mayo.
1 can Cream of Mushroom soup

Topping:
1 stick (1/2 cup) margarine
1 cup grated sharp Cheddar Cheese
1 stack round butter crackers, crushed

Preheat oven to 350ºF.
Coarsely chop cabbage and place in 2 to 3 qt. casserole dish. Chop onion and place on top of cabbage. Melt 1/2 stick marg. and pour over cabbage. Sprinkle with salt and pepper to taste. In small bowl, mix soup and mayo together. Spread over top of cabbage mixture.

To make topping: Melt remaining stick of margarine. In small bowl, mix melted marg., grated cheese, and crushed crackers. Sprinkle cracker cheese mixture over top of casserole. Cover w/ foil and bake for 30 minutes. Remove foil and bake another 15 minutes until top is brown and inside is bubbly.
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Roasted Asparagus with Parmesan
Serves 4

2 bunches asparagus (1½ lbs.), washed and ends snapped off
1½ Tbsp. olive oil
Kosher salt
Freshly ground black pepper
¼ cup finely grated Parmesan cheese

Preheat oven to 450ºF. On a rimmed baking sheet, toss asparagus with olive oil. Season with S&P to taste. Arrange in an even layer on pan, and sprinkle w/ parmesan cheese. Roast until asparagus is tender and cheese is melted, 10-15 minutes. Serve immediately.

--Everyday FOOD
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And for dessert:

BAILEY'S IRISH CREAM TRUFFLES

12 oz semi sweet chocolate
1/4 C Bailey’s
1/4 C heavy cream
2 egg yolks
1 Tbsp. butter

Melt chocolate in a heavy pan on very low temp. Whisk in Bailey’s and heavy cream. Whisk in yolks one at a tim; then whisk in butter. Mixture will start to thicken; refrigerate overnight or until firm.

Roll into small balls. Dust with xxx sugar or cocoa or chopped nuts or whatever you want. (I did toasted hazlenuts)

Yield: 16.

Answer 10

http://www.kraftfoods.com/kf