Emerald mint milkshake recipe
Makes 3 servings
Ingredients:
1 pint (2 cups) vanilla ice cream
1 cup milk
1/2 teaspoon McCormick® Pure Peppermint Extract
1/4 teaspoon McCormick® Green Food Color
Whipped cream and green sprinkles (optional)
Directions:
What is better than a pot of gold at the end of the rainbow? A mint flavored, leprechaun inspired St Patrick’s Day milkshake! With St. Patricks Day right around the corner, you can never go wrong with this cool mint milkshake. This easy-to-make, delicious and green-tastic dessert melts in your mouth and creates a luxurious taste that you wish you could drink all day.
Make sure to gather all the ingredients above and get the correct colored food dye; we would not want pink ice cream! Then simply blend together the ice cream, milk, peppermint extract and green food color in a blender. If you desire to “shake it up,” add some decorations to the top; either sprinkle green sprinkles on top of whipped cream or drizzle on some chocolate syrup for this exceptional shake. Whatever direction you decide to take, be sure to save a glass for a Leprechaun!
Ingredients courtesy of http://www.sheknows.com/food-and-recipes/articles/952069/shamrock-shake-recipe
Corned-beef-and-cabbage recipe
Ingredients:
4 1/2 pounds corned beef brisket
5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
1/4 cup chopped fresh parsley
2 tablespoons butter
Directions:
The Irish may be famous for their folk songs, open plains and the color green, but another characteristic associated with the Irish is their love of food. Cherish their traditions of hearty, mouthwatering meals and make corned beef and cabbage this St. Patrick’s Day. In a six quart Dutch oven, or the largest pot you can get your hands on, place the tender brisket along with peppercorns, garlic powder, onion, bay leaves and salt and cover the meat with one inch of water. Cook for 20 minutes at a boil. Let the meat sizzle and simmer for two to three hours until it is just how the Irish enjoy their corned beef.
An Irish feast would not be complete without potatoes, cabbage and carrots. Press these three necessities into the bubbling water and let the potatoes steam for 15 minutes. Slowly stir in the butter and parsley before you remove the pot from the stove. With your Irish delicacy almost complete, carefully take the meat from the pot and place the finished product onto the serving dish your grandmother gave you, letting the corned beef rest for 15 minutes. After you cut the meat, the Irish will be proud as you serve up this St. Patty’s Day tradition.
