Daily St. Patrick's Day Recipes - Allrecipes.com
Daily Recipes for:     2013  
Daily Recipe for St. Patrick's Day    
Photo of: Beer Braised Irish Stew and Colcannon

Beer Braised Irish Stew and Colcannon

Provided by: MNIKOLAISEN
Home Town: Chesterfield, Missouri, USA
Living In: Manchester, Missouri, USA
St. Patrick's Day dinner doesn't have to feature corned beef. An Irish beef stew, richly flavored with dark beer, braises to tenderness with carrots and onions. The stew is served with a scoop of traditional potato and cabbage colcannon. 
More Daily Recipes for St. Patrick's Day
St. Patrick's Day Side Dishes   
Photo of: Corn O'Brien

Corn O'Brien

Submitted by: ShayLa 
Corn is cooked with bacon and bell pepper in this Irish-inspired side dish. 
St. Patrick's Day Desserts   
Photo of: Irish Shamrock Cookies

Irish Shamrock Cookies

Submitted by: MBMCD 
These green cookies are delicious anytime of the year. Make some green frosting for these cookies using a sugar cookie icing recipe found on Cookierecipe.com 
St. Patrick's Day Breakfast and Brunch   
Photo of: Ferg's Ulster Fry-up

Ferg's Ulster Fry-up

Submitted by: Ita 
Living In: Belfast, County Antrim, Northern Ireland, U.K.
In the North of Ireland, locals treat themselves to this enormous breakfast on the weekends. The fried breads make it unique. Soda bread and potato farls are cooked in reserved bacon fat making them golden and crispy. Served alongside Irish bacon, sausage, black pudding, tomato and egg - you won't need to eat again for the rest of the day! 
St. Patrick's Day Appetizers   
Photo of: Sweet Pea Mockamole

Sweet Pea Mockamole

Submitted by: CACTUSUE 
Delicious and slightly sweet dip to serve with tortilla chips, crackers or fresh veggies. 
St. Patrick's Day Main Dishes   
Photo of: Irish Stew

Irish Stew

Submitted by: Ita 
Living In: Belfast, County Antrim, Northern Ireland, U.K.
Every Irish household has their own version of this famous dish-so here's mine. I like to add chunky pieces of parsnip for a little sweetness, and fresh rosemary gives it a distinct flavour and aroma. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. Fantastic on a cold, blustery day-served with a pint of the black stuff, of course! 

 
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