CHEESY FRIES WITH EMERALD ISLE DIPPING SAUCE
This Emerald Isle Dipping Sauce will magically disappear before your eyes. Add some cheese fries and you have the ultimate indulgence. This is the best fry sauce ever!
Provided by Kristen Stevens
Categories Snack
Time 25m
Number Of Ingredients 12
Steps:
- Cook the package of fries according to package directions. When the fries are finished cooking remove them from the oven and sprinkle them with cheddar cheese. Return them to the oven for about 2 minutes, or until the cheese has melted.
- While the fries are cooking, prepare the sauce. Combine all of the ingredients in a medium-sized bowl. Mix until well combined. Store in a covered jar in the fridge until ready to use.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 410 kcal, Sugar 35 g, Sodium 1292 mg, Fat 17 g, SaturatedFat 6 g, Carbohydrate 60 g, Fiber 5 g, Protein 6 g, Cholesterol 23 mg, UnsaturatedFat 8 g
EMERALD ISLE DIP
For Nancy Citro, providing her popular appetizer for get-togethers has become a necessity. She pens from Cape Coral, Florida, "Friends joke that they won't go to parties unless I bring my dip. And I've lost count of how many times I've written down the recipe for people! Nancy likes to serve her snack with extra bread for dipping.-Nancy Citro, Cape Coral, Florida
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- In a bowl, combine mayonnaise, sour cream, corned beef, onion, parsley, 1 tablespoon dill and seasoned salt. Cover and refrigerate overnight. Trace the large shamrock pattern onto a piece of waxed paper; cut out. Place on loaf. Carefully cut out and removed shamrock; set aside. Hollow out loaf, leaving a 1/2-in. shell. Cut removed bread and cutout shamrock into cubes. Fill shell with dip; sprinkle with remaining dill. Serve with bread cubes, vegetables and crackers.
Nutrition Facts :
FABULOUS SHAMROCK SUGAR COOKIES
These are fantastic cookies to have for celebrating St. Patricks Day in style! If you don't have a shamrock cookie cutter then draw a shamrock onto a piece of thick card, cut out & use as a template. You can make these ahead of time & freeze (un-iced). Time to make doesn't include chilling time. The kids love to help out in the kitchen when we make these.
Provided by Um Safia
Categories Dessert
Time 1h15m
Yield 40-50 cookies
Number Of Ingredients 12
Steps:
- Mix flour, baking soda, cream of tartar and nutmeg; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Gradually stir in flour mixture until well mixed. Refrigerate dough about 1 hour or until firm.
- Preheat oven to 375°F Roll out dough on lightly floured surface* to 1/8-inch thickness. Cut out dough with shamrock cookie cutter. Place on greased baking sheets.
- Bake 8 to 10 minutes or until lightly brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
- For the Icing, mix green food color and milk. Add confectioners' sugar, stirring until color is evenly distributed and icing is smooth.
- To decorate cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place glazed cookies on wire rack set over foil-covered baking sheet to dry.
- I like the 3 decorations styles:
- 1- cover the whole top surface in green icing.
- 2 - cover the whole top surface in white icing then pipe green as an outline.
- 3 - Cover the whole top surface with white icing & cover with candy sprinkles (allow the icing to set for a few minutes before adding the sprinkles so they don't absorb moisture & leach their colour).
Nutrition Facts : Calories 95.3, Fat 4.8, SaturatedFat 3, Cholesterol 17.5, Sodium 66.3, Carbohydrate 12, Fiber 0.2, Sugar 5.9, Protein 1
EMERALD ISLE DIP RECIPE
How to make Emerald Isle Dip Recipe
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- In a bowl, combine mayonnaise, sour cream, corned beef, onion, parsley, 1 tablespoon dill and seasoned salt. Cover and refrigerate overnight. Trace the large shamrock pattern onto a piece of waxed paper; cut out. Place on loaf. Carefully cut out and removed shamrock; set aside. Hollow out loaf, leaving a 1/2-in. shell. Cut removed bread and cutout shamrock into cubes. Fill shell with dip; sprinkle with remaining dill. Serve with bread cubes, vegetables and crackers. Yield: 4 cups.
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