St. Patricks Day Recipes
Whether or not you have a little Irish in your family tree, there's no better time than St. Paddy's Day to celebrate the Emerald Isle at the dinner table. Here, we've rounded up a collection of delicious recipes that are either traditional Irish dishes (Glazed Corned Beef, anyone?) or inspired by an iconic Irish element (think green food coloring or beer). So what are you waiting for? Don your favorite green apron, pour yourself a nice pint of Guinness and whip up some of these hearty, old-country dishes for all your favorite mates.
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Irish Brown Bread
Ingredients
- 1½ cups all-purpose flour
- 1¼ cups whole-wheat flour
- ¾ cup quick oats
- ½ cup wheat germ
- 2 tsp baking soda
- 1 tsp salt
- 1¾ cups buttermilk
- 2 Tbsp honey
Preparation
1. Heat oven to 425°F. Coat a large baking sheet with cooking spray. In a large bowl, mix flours, oats, wheat germ, baking soda and salt.
2. Whisk together buttermilk and honey. Add to flour mixture; stir to combine until soft dough forms.
3. Turn dough out onto floured surface. Divide in half. Shape each half into a round loaf. Place loaves 3 in. apart onto prepared baking sheet; bake 10 minutes.
4. Reduce temperature to 400°F. Continue baking 10 minutes longer or until bread sounds hollow when tapped. Let cool 15 minutes.
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2-Ingredient No-Knead Beer Bread
Ingredients
- 2 2/3 cup self-rising flour (not cake flour)
- 12 oz beer, freshly opened, chilled or at room temperature
Preparation
1. Heat oven to 375°F. You'll need a 9 x 5 x 3-in. loaf pan, lightly greased.
2. Put flour in a medium bowl. Add beer and stir with a rubber spatula just until flour is moistened completely. Scrape into prepared pan.
3. Bake 50 to 55 minutes until top is lightly browned, the sides pull away from the pan and pick inserted near center comes out clean.
4. Cool in pan on a wire rack 5 minutes, then turn out on rack to cool. Cut in 1/2-in. slices to serve. Makes great toast.
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Baked Potato Soup
Ingredients
- 1 medium head garlic, 1⁄4 in. cut off top
- 6 large baking potatoes (about 3 lb), rinsed and pierced once with a fork
- 41⁄2 cups chicken broth
- 1⁄2 tsp freshly ground pepper
- Toppings: crumbled cooked turkey bacon, shredded cheese, sour cream and minced scallions
Preparation
1. Heat oven to 400°F.
2. Wrap garlic head tightly in foil. Put garlic and potatoes in oven.
3. Bake garlic 45 minutes or until soft when squeezed. Remove; let cool. Continue baking potatoes about 15 minutes or until tender when pierced.
4. Unwrap garlic; squeeze pulp from head into a 4-qt pot. When cool enough to handle, peel 3 potatoes, add to pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook, stirring occasionally, until hot.
5. Meanwhile cut remaining potatoes (with skin) in 3⁄4-in. pieces. Stir into soup and cook until hot. Serve with some or all the Toppings.
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Mashed Potatoes with Sour Cream and Scallions
Ingredients
- 5 lb baking potatoes, peeled and cut into 2-inch chunks
- 5 cloves garlic
- 3 tsp salt
- 6 Tbsp butter
- 1 bunch scallions, thinly sliced
- 4 oz reduced-fat cream cheese (Neufchâtel), at room temperature
- 3⁄4 cup reduced-fat sour cream, at room temperature
- 1⁄2 tsp freshly ground black pepper
Preparation
1. In a large pot, combine potatoes, garlic and 1 tsp salt. Cover with cold water. Bring to a boil; reduce heat and simmer 15 minutes, covered, or until tender. Reserve 1⁄2 cup cooking water. Drain potatoes in a colander.
2. Melt butter in same pot over medium heat. Add scallions and cook 2 minutes, or until softened. Reduce heat to low and add hot potatoes and cream cheese to pot. Mash until smooth. Add sour cream, pepper and remaining 2 tsp salt. Mash until smooth and fluffy, adding some cooking water if needed.
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Fish 'n' Chips Sandwiches
Ingredients
- 1 box (11.4 oz) frozen breaded fish fillets
- 1 loaf (8 oz) Italian bread
- 8 oz prepared coleslaw (about 1 cup)
- 2 cups (about 2 oz) vegetable chips (Terra) or potato chips
- 1 jar (16 oz) prepared 3-bean salad, drained
Preparation
1. Bake fish fillets as directed on box. Remove from oven and heat broiler.
2. Meanwhile cut bread in half lengthwise. Broil cut side up until toasted. Cut each half crosswise in quarters.
3. To serve: Layer coleslaw, fish fillets and chips on bread bottoms. Cover with bread tops. Serve with bean salad.
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Skillet Shepherd Pie
Ingredients
- 1 lb lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme leaves
- 1⁄4 tsp pepper
- 3 cups frozen mixed vegetables
- 1 can (14 1⁄2 oz) diced tomatoes, drained
- 1 jar (12 oz) Bistro Au Jus gravy (Heinz)
- 1 container (2 lb) refrigerated mashed potatoes
- 2 Tbsp grated Parmesan
Preparation
1. Heat broiler. Heat ovenproof nonstick skillet over medium-high heat. Add ground beef, onion, garlic, thyme and pepper; cook, breaking up meat, 5 minutes or until browned. Stir in vegetables, tomatoes and gravy; simmer, covered, 5 minutes.
2. Meanwhile, heat potatoes in microwave as package directs. Drop spoonfuls of potatoes on top of beef mixture; sprinkle with Parmesan. Place under broiler for 3 to 5 minutes until topping is browned.
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Beef Stew
Ingredients
- 1⁄4 cup all-purpose flour
- 2 lb boneless beef-round stew cubes
- 2 Tbsp olive oil
- 2 medium onions, cut in 1-in. wedges
- 2 Tbsp minced garlic
- 2 tsp each dried thyme and rosemary, crushed
- 1 tsp each salt and pepper
- 2 1⁄2 cups beef broth
- 1 cup red wine or water
- 1 1⁄2 lb turnips, scrubbed, cut in 1-in. wedges
- 1 1⁄2 lb red-skinned potatoes, scrubbed, cut in 1-in. chunks
- 6 ribs celery, cut in 11⁄2-in. lengths
- 1 bag (1 lb) peeled baby carrots
Preparation
1. Heat oven to 325°F. Place flour and beef in a large plastic food bag; seal bag and shake until beef is well coated.
2. Heat oil in a 5-qt or larger Dutch oven over medium-high heat. Add beef; cook, turning to brown all sides and adding more oil if needed. Stir in onions, garlic, thyme, rosemary, salt and pepper. Add broth and wine; bring to a boil.
3. Bake, covered, 30 minutes. Stir in vegetables. Cover and bake 1 1⁄4 hours or until beef and vegetables are tender when pierced.
4. Remove 11⁄2 cups vegetables and 1 cup liquid; purée in food processor or blender. Stir into pot. Transfer 1⁄2 the stew to a shallow 2 1⁄2-qt casserole for leftover recipe.
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Frozen Thin-Mint Grasshopper Pie
Ingredients
- 1 box (8.81 oz) dark-chocolate thin mints (such as After Eight)
- 1 1/4 cups heavy (whipping) cream
- One 6-oz ready-to-fill chocolate crumb crust
- 25 large marshmallows
- 1/4 cup each white crème de cacao and green crème de menthe
- Garnish: whipped cream, thin mints and mint sprigs
Preparation
1. Reserve 4 thin mints for garnish. Put remaining 26 mints in a small saucepan; add 2 Tbsp cream. Stir over medium-low heat 1 to 2 minutes until melted and smooth. (Or microwave in a 4-cup glass measure about 1 minute.) Pour into crumb crust and place in freezer to cool until firm, about 30 minutes.
2. Meanwhile, put marshmallows and crème de cacao in a medium saucepan over medium-low heat. Stir with a whisk 4 to 5 minutes until melted and smooth. Whisk in crème de menthe; place in freezer to cool about 10 minutes.
3. Put remaining cream in a large, deep bowl. Beat with mixer until stiff peaks form when beaters are lifted. Whisk cooled liqueur mixture to recombine, then fold into the cream until well blended. Pour over thin-mint layer. Cover and freeze at least 24 hours.
4. Just before serving: Garnish as shown. To make clean cuts, use a long, sharp knife, and dip in hot water between cuts.
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