Recipezaar: Gluten-free,St. Patricks Day recipes

Mint Chutney

Sat, 15 Sep 2001 10:01:03 -0400

Serve this with any Lamb dish or try it with BBQ Pork burgers. It will keep in the fridge for several days but allow it to come to room temp before serving -- posted by Bergy

Parmesan-Scallion Dip

Sun, 25 Nov 2001 13:34:18 -0500

Haven't tried this one yet, but the low sodium content caught my eye. -- posted by Mille®

Emerald Mashed Potatoes

Tue, 04 Dec 2001 13:08:51 -0500

Light, low-fat, and delicious -- posted by Mirj

Raw Mussels

Sat, 22 Dec 2001 09:17:35 -0500

A poor man's raw oyster recipe! -- posted by Mille®

Brussels Sprouts and Potatoes

Mon, 24 Dec 2001 12:31:24 -0500

Yummy way to get a healthy dose of green veggies -- posted by Mille®

Crock Pot Apple and Brown Sugar Corned Beef

Thu, 27 Dec 2001 10:39:55 -0500

An all-in-one meal that's easy to make and a huge pleaser. I got this recipe from a friend's mother. -- posted by Mirj

Crock Pot Corned Beef and Cabbage

Thu, 27 Dec 2001 10:40:33 -0500

This has the best smell while it cooks! -- posted by Mirj

Special Scottish Swede

Thu, 24 Jan 2002 18:26:04 -0500

This is a more modern Scottish recipe. Makes a nice change from mashed potatoes and is a great accompaniment to most beef, pork, or lamb dishes -- posted by Mille®

Cottage Pie (authentic Irish recipe)

Thu, 07 Feb 2002 08:47:28 -0500

Hearty, stick-to-your-ribs pie. -- posted by Mille®

Roasted Balsamic Onions

Wed, 13 Feb 2002 09:40:13 -0500

Deliciously different side dish -- posted by Mille®

Guacamole Omelet

Mon, 18 Feb 2002 09:24:48 -0500

From the Los Angeles Times, 1992 -- posted by Mille®

Chicken with Fennel

Thu, 21 Feb 2002 10:31:37 -0500

This medieval chicken recipe, with its subtle flavor of fennel, is remarkable. It is a light dish that will not be out of place on the most inventive of modern menus. The original medieval preparation and cooking instructions (translated from the medieval language) read: "Take the chickens, cut them up, fry them, and when they are fried add the quantity of water you prefer; then take beards of fennel, beards of parsley, and almonds that have not been skinned; and chop these things well, mix them with the liquid from the chickens, and boil everything, then pass through a sieve. Add it to the chickens, and add the best spices you can get." (University of Chicago) -- posted by Mille®

Broccoli and Raisin Salad

Sat, 23 Feb 2002 14:44:32 -0500

Just try it! -- posted by Rhonda O

Potato, Leek and Onion Soup

Mon, 25 Feb 2002 10:56:29 -0500

Another hearty Scottish soup -- posted by Mille®

Cornish New Potato Salad

Mon, 25 Feb 2002 14:25:51 -0500

The warm climate of Cornwall produces tender young vegetables earlier than other parts of the U.K. For a luxury touch, use clotted cream instead of double cream. Dress the potatoes while still warm, even if you are serving them cold, as this allows the flavours to be absorbed. -- posted by Mille®

Irish Vegetarian Colcannon

Tue, 26 Feb 2002 08:23:30 -0500

There are as many variations of colcannon as there are households in Ireland, usually it has milk in it, with this vegetarian/vegan version the milk is omitted. For a variation form the colcannon into patties and fry for breakfast. If you eat eggs, crack open eggs into small pockets on top of the colcannon and bake until cooked covered. This is a very satisfying, inexpensive dish to serve -- posted by Bergy

Peppered Ulster Pork

Tue, 26 Feb 2002 08:23:43 -0500

Good stuff from the Emerald Isle! Just in time for St. Paddy's Day. -- posted by Mille®

Cullen Skink - (Finnan Haddock and Potato Soup)

Sun, 03 Mar 2002 09:46:44 -0500

Cullen skink has its roots in Cullen, a small town on the Moray Firth coast of Scotland and is traditionally made using Finnan haddock on the bone but a boneless smoked haddock or other smoked white fish can be used. However, DO AVOID any fish that has been chemically smoked and then dyed a lurid yellow colour. -- posted by Mille®

Irish Champ (Mashed Potatoes)

Mon, 04 Mar 2002 13:49:55 -0500

One of the favorite Irish ways to serve potatoes. For a change try adding any of these:Leeks, nettles, peas, or brown crispy onions -- posted by Bergy

Aunt Marie's Peas

Sat, 09 Mar 2002 18:53:13 -0500

My aunt gave this recipe to my mother years ago. I always look forward to it at holiday time. -- posted by Mysterygirl

Irish Burned Oranges

Sun, 10 Mar 2002 08:46:11 -0500

-- posted by Mille®

Potatoes Sauteed With Shrimp

Thu, 21 Mar 2002 14:19:22 -0500

Delicious, different supper. -- posted by MizzNezz

Dublin Pork Spareribs with Apples

Thu, 28 Mar 2002 09:20:56 -0500

In country households until the turn of the nineteenth century or even later, the pig was 'the gentleman that pays the rent' and was a very prized possession. He met his end in the autumn when the main part of the pork would have been pickled or turned into hams to see the family through the winter, but a few dishes for fresh pork survive and this is one of them. -- posted by Mille®

mom's holiday fruit salad

Tue, 02 Apr 2002 17:35:13 -0500

i love this fruit salad.....its so good!! great for any holiday or just whenever! -- posted by teekie

Delicious Broccoli Cauliflower Salad

Sun, 14 Apr 2002 22:55:05 -0400

This colorful, salad , with it's delicious dressing will be a hit at your next pot luck. -- posted by MizzNezz

Saint Patrick's Mayonnaise

Mon, 10 Jun 2002 18:10:25 -0400

This has become one of my favourite dips for fresh, raw, crisp veggies. -- posted by Mille®

Blarney Butter

Mon, 10 Jun 2002 19:00:37 -0400

My favourite use for this stuff is to baste lamb chops on the barbecue. -- posted by Mille®

Whiskey-marinated Flank Steak

Wed, 26 Jun 2002 19:55:41 -0400

This is the best flank steak I've ever had. Kids will love these in sandwiches. recipe from HM. Enjoy! -- posted by Izzy Knight

Bug Salad

Fri, 09 Aug 2002 00:55:38 -0400

This is fun, tasty, and psst(!) healthy! -- posted by GinnyP

Home-Corned Beef Brisket & Cabbage, New England-Style

Mon, 03 Mar 2003 19:59:59 -0500

Posted for a request, I did make this once for fun. You have to ask your butcher for this cut well before St. Patrick's Day, before they turn them all into the prepared corned beef's. -- posted by GinnyP

Houston's Honey Mustard

Fri, 08 Aug 2003 20:03:54 -0400

I got this recipe off Copykats. It's really yummy and perfect for dips for chicken nuggets, french fries, or veggies. It's also delicious on sandwiches. I used Grey Poupon's Mild and Creamy Dijon mustard. Also, cook time is time in fridge. It will stay fresh for several weeks. -- posted by Elmolvsu

Braised Brisket With Onions & Garlic

Thu, 21 Aug 2003 20:03:53 -0400

-- posted by Old Magic1 Barfield

Unusual Avocado Salad

Wed, 01 Oct 2003 20:00:55 -0400

Adapted from 'Mediterranean Cooking'. -- posted by Miraklegirl

Frozen Green Girl Scout Cocktail (With Creme De Menthe)

Mon, 28 Jun 2004 20:00:06 -0400

Have a bottle of creme de menthe to use up. And since I just made chocolate ice cream this morning, this looks like a good possibility for drinks tonight....would also make a nice st patrick's day cocktail! -- posted by spatchcock

Mint Apples

Wed, 09 Nov 2005 17:19:09 -0500

These jade green gems beautifully garnish roast lamb. The color and flavor could easily be changed using red food coloring and cinnamon extract to garnish other dishes. From the Mississippi Valley chapter of Midwestern Recipes, The United States Regional Cookbook, Culinary Institute of Chicago, 1947. -- posted by Molly53

Peppered Beef With Caramelised Onions

Mon, 15 May 2006 18:25:49 -0400

Steak with caramelised onions, mushrooms and a home made tomato sauce. Adapted from a recipe on the Simply Great Meals Recipe Club website. -- posted by bluemoon downunder

Irish Colcannon and Thyme Leaf Soup

Thu, 01 Mar 2007 16:58:46 -0500

From Cooking Light, March 2007 -- posted by Vino Girl

Bailey's Irish Cream Recipe Copy

Fri, 14 Sep 2007 20:33:34 -0400

I've fooled around with several Irish Cream recipes and came up with this one. Not too thick, not too runny. Tastes wonderful! Contains raw eggs so refrigerate. Lasts about 2 weeks. -- posted by Pam's Yummies