St Patricks Day Casserole Recipes

ST. PATRICK'S DAY LIME POKE CAKE

St. Patrick's Day Lime Poke Cake image

We make this beloved dessert with not-too-sweet buttermilk cake and very lightly sweetened whipped cream. The cake tastes best just lightly chilled, so let it warm up a bit while you whip the cream for the topping.

Provided by Food Network Kitchen

Categories dessert

Time 3h10m

Yield 15 slices

Number Of Ingredients 14

Ingredients

1 cup (2 sticks) unsalted butter, softened, plus more for greasing pan
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk, well shaken
2 teaspoons pure vanilla extract
2 cups granulated sugar
3 large eggs, lightly beaten
One 3-ounce box lime gelatin
2 cups heavy cream, cold
1 tablespoon granulated sugar
2 teaspoons pure vanilla extract
Green sanding sugar, for sprinkling

Steps:

Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed.
Spread the batter into the prepared pan. Bake until golden brown and a toothpick comes out clean when inserted in the center of the cake, about 30 minutes, rotating the pan halfway through. Let cool for 30 minutes in the pan. Use a large fork to poke holes an inch apart in the top and all the way through the cake.
Bring 1 cup water to a boil, pour over the gelatin in a medium bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
Remove the cake from the refrigerator. Whip the cream with the granulated sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake and sprinkle the sanding sugar on top. Slice and serve.

ST PATRICK'S DAY CASSEROLE

St Patrick's Day Casserole image

A tasty way to eat corned beef, cabbage, and potatoes...perfect for a St. Patrick's Day feast, or simply good eating any other time!

Provided by Jeannine Ross

Categories World Cuisine Recipes European UK and Ireland Irish

Time 1h20m

Yield 8

Number Of Ingredients 12

Ingredients

1 ¼ pounds red potatoes cut into 3/4-inch cubes
4 cups chopped cabbage
butter-flavored cooking spray
1 ½ pounds cooked corned beef, cut into 3/4-inch cubes
1 ½ cups shredded Swiss cheese
⅓ cup coarse-grained mustard
½ cup white wine
1 teaspoon garlic powder
2 teaspoons ground black pepper
4 sheets phyllo dough, thawed
butter-flavored cooking spray
1 tablespoon melted butter

Steps:

Place red potato cubes into a large saucepan, cover with water, and bring to a boil. Cook potatoes over medium-low heat until tender, about 15 minutes; drain well.
Place chopped cabbage into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer the cabbage until tender and softened, about 15 minutes; drain well.
Preheat the oven to 375 degrees F (190 degrees C).
Spray a 9x13-inch baking dish with cooking spray.
Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined.
Stir together mustard, white wine, garlic powder, and black pepper in a bowl until smooth; mix into corned beef mixture.
Spread the mixture into the prepared baking dish.
Lay a phyllo sheet onto a work surface and spray with cooking spray. Place the phyllo sheet onto the casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray.
Repeat three more times, spraying, folding, and respraying the phyllo sheet each time.
Brush the top of last sheet with melted butter.
Bake in the preheated oven until phyllo sheets are crisp and browned and the casserole is hot, 45 to 55 minutes.

Nutrition Facts : Calories 362.9 calories, Carbohydrate 23.5 g, Cholesterol 81.2 mg, Fat 19.4 g, Fiber 3.9 g, Protein 19.7 g, SaturatedFat 8.5 g, Sodium 946.3 mg, Sugar 3.4 g

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