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    You are in: Home / Cookbooks / St Patrick's Day
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    35 recipes in

    St Patrick's Day

    We all claim a little Irish on this day!
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    Displaying up to 20 pages of results. To see all results, or register.

    This soup recipe is adapted from McGuire's Irish Pub in Pensacola, Florida. Perfect for St. Patty's Day, or anytime at all. Tasty and easy to make.

    Recipe #158022

    Got this from the News & Observer...very yummy and different kind of dip to serve. From the cookbook "Flavors of Fearrington"

    Recipe #113047

    So many weird soda bread recipes out there. Rest assured that this one is the standard REAL one from Ireland. It is posted on the back of our equivalent of King Arthur flour, Odlums. You can add a handful of sultanas (golden raisins) for a fruit version. Simple, tried, tested and true.

    Recipe #257720

    1 Reviews |  By CindiJ

    This is another recipe that my mother made for us. Mother could always make a great meal even while being very frugal.

    Recipe #248953

    Maybe a new twist on ST. Patricks Day. Sure was on our's!

    Recipe #250164

    In the Sept. 2007 issue of the Atlantic, there's an article entitled "The Secret of the Irish Scone." There's a wonderful discussion about what makes a scone great, and how most scones sold in America are really rock cakes (and most Americans don't have a clue what a real scone should be like). The article also gives a recipe for a classic scone from Jimmy Griffin, a fourth-generation baker from Galway. Griffin's secret is to avoid the whole challenge of mixing cold butter/shortening into flour by using liquid fat -- olive oil, if you can believe it! But it makes for a much lighter, more traditional scone, and makes up for the fact that (1) most of us don't have the knack for mixing butter into flour properly, and (2) you can't buy the right flour in America (it's just not sold here). This recipe is worth a try.

    Recipe #254492

    Hearty beef stew for the Irish-minded

    Recipe #809

    A roll with a slightly soft crust and wonderful creamy crumb. It generally keeps for 2 or 3 days. It can be reheated and it also toasts very well. Eat it for breakfast or as part of your supper. This is a recipe created by Nuala Cullen from her book Irish Soups and Breads. It takes a long time to make, but it is most certainly worth it.

    Recipe #171746

    Salmon fillets marinated in Irish whiskey and honey have a glazed look as well as a superb taste and texture. Irish whiskey has a slightly peppery taste. A delicious combination! From Food and Drink. Prep time includes marinating time.

    Recipe #169936

    1 Reviews |  By LAURIE

    Thinking that this would be great with pork roast or chops, baked in the same pan and flavored with the meat juices. Yummo!

    Recipe #138993

    4 Reviews |  By LAURIE

    Cooked on the stove this is a hearty one dish meal.

    Recipe #138982

    Use as you would regular mayonnaise, on sandwiches, in vinaigrettes, or as a dip. From "The Thirsty Traveler".

    Recipe #119675

    Good tasting & good for you - I'm referring to the salmon not the Irish Whiskey!!

    Recipe #72882

    This is an adaptation of a recipe from The Historic Strater Hotel in Durango, CO. They use real Irish oats or steel cut oats but I can never find them so I use regular rolled oats. If anyone out there is lucky enough to find them, they do take longer to cook.

    Recipe #54705

    Don't leave out the Irish Whiskey Butter, it's makes this really special. From Emeril.

    Recipe #214513

    This Irish soda bread recipe was passed on to me by a dear friend of my mother's who was born and raised in Ireland. It's the best Irish soda bread I have ever had. It is much higher, lighter and softer than most other recipes I have seen. It has an excellent flavor and texture, as well.

    Recipe #20616

    The Irish butcher at my market gave me a new (to me anyway) recipe for corned beef & cabbage; he told me to cook it in Guinness Draught. (Guinness stout will make the dish bitter). Since everyone raved about it, I thought I'd share the recipe he gave me. Note: Some reviewers have mentioned that the broth/sauce is very salty. It is important to rinse your corned beef in cold water before cooking it to remove some of the excess salt from the corning process. (I usually soak mine in cold water for a bit depending on the brand - some are much saltier than others). --- I have tried 5 times today to change the wording of the last ingredient on the list from "1-2lbs carrot, peeled and cut into 3-inch pieces" to "1 - 2 pounds of carrots, peeled and cut into 3-inch pieces". Every time the change "goes through," it does not reflect the new wording. Grrrrrrr!

    Recipe #86868

    Beer - it's not just for drinking any more!

    Recipe #22210

    I love making appetizers for a carefree lunch. Have a nibble throughout the afternoon. My mom-in-law went crazy for this when I brought her the leftovers. It's rich and good.

    Recipe #114891

    This is so yummy and very easy to put together. Great for St. Patty's Day Celebration!

    Recipe #157625

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