St. Patrick’s Day RecipesPosted March 12, 2014 | Just For Fun
Whether you are having a St. Patrick’s Day party or just cooking for your family, celebrate the luck of the Irish with one (or all) of our St. Patrick’s Day recipes. Kick off the Holiday with our simple appetizer and then use this guide to complete your St. Patrick’s Day Menu.
St. Patrick’s Day Deviled Eggs
Get into the St. Patty’s spirit with green deviled eggs. Recipe makes 24 deviled egg halves
- · PREP 15 mins
- · COOK 15 mins
- · READY IN 1 hr 10 mins
• 12 eggs
• Green egg dye
• ¼ cup mayonnaise
• 2 small stalks celery from the heart, minced
• 2 drops green food coloring, or as desired
• 24 small fresh parsley leaves
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in the hot water for 15 minutes. Remove from hot water and chill at least 30 minutes in a bowl of cold water or in the refrigerator, until eggs are cold.
- Prepare egg dye according to package directions in a large metal or glass bowl.
- Gently crack eggs but do not remove shells so that the egg dye can reach the egg whites.
- Place the cracked hard-cooked eggs into the dye, working in batches if necessary, until dye seeps through the cracks and colors the eggs slightly, about 5 minutes per batch.
- Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise.
- Scoop egg yolks into a bowl and mash with a fork and mix in the mayonnaise and celery; stir green food coloring into the yolk mixture.
- Spoon the yolk mixture into the egg halves; top each egg half with a parsley leaf.
Slow-Cooker Corned Beef and Cabbage
No more dry corned beef! Cook this in your slow cooker all day and you’re guaranteed success! Serve this with soda bread for a warm and satisfying meal. Recipe makes 8 servings.
- · PREP 15 mins
- · COOK 9 hrs
- · READY IN 9 hrs 15 mins
• 4 large carrots, peeled and cut into matchstick pieces
• 10 baby red potatoes, quartered
• 1 onion, peeled and cut into bite-sized pieces
• 4 cups water
• 1 (4 pound) corned beef brisket with spice packet
• 6 ounces beer
• ½ head cabbage, coarsely chopped
- Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High
- Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
Irresistible Irish Soda Bread
A very easy, very good tasting bread. Best if made the day before, or several hours before serving. Recipe makes 1 – 9×5 inch loaf.
- · PREP 15 mins
- · COOK 1 hr 10 mins
- · READY IN 1 hr 25 mins
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/3 cup white sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 egg, lightly beaten
• 2 cups buttermilk
• ¼ cup butter, melted
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5 inch loaf pan.
- Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
- Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.
Original Irish Cream
Irish whiskey mixed with cream and sugar with hints of coffee, chocolate, vanilla, and almond. Recipe makes 4 cups.
- · PREP 15 mins
- · READY IN 15 mins
• 1 cup heavy cream
• 1 (14 ounce) can sweetened condensed milk
• 1 2/3 cups Irish whiskey
• 1 teaspoon instant coffee granules
• 2 tablespoons chocolate syrup
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
- In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.
Guinness® and Chocolate Cheesecake
It is quite smooth and very rich. Recipe makes 1 – 9 inch cheesecake
- · PREP 35 mins
- · COOK 45 mins
- · READY IN 1 hr 20 mins
• 1 cup crushed chocolate cookies
• ¼ cup butter, softened
• 2 tablespoons white sugar
• ¼ teaspoon unsweetened cocoa powder
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 eggs
• ½ pound semisweet chocolate chips
• 2 tablespoons heavy cream
• 1 cup sour cream
• 1 pinch salt
• ¾ cup Irish stout beer (e.g. Guinness®)
• 2 teaspoons vanilla extract
• 1 (1 ounce) square semisweet chocolate
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch spring form pan with butter.
- Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared spring form pan.
- Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.
- Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the spring form pan.
- Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
- Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.
*Recipes courtesy of Allrecipes.com