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I use this same recipe and I make them all the time. Sometimes even twice a week. I usually make them with the queso fresco as she recommends but I have also used cheddar and they were good with that also. They are so good!
I make this almost every weekend. It is really yummy and reheats well.
Hash Brown Breakfast Casserole
Makes 4 servings
4 slices bacon
2 cups frozen shredded hash brown potatoes
1/4 cup chopped onions
1/4 cup chopped green peppers
1/4 cup milk
1/2 teaspoon salt
1 cup shredded cheddar cheese
Preheat oven to 350 degrees.
Cut bacon into small pieces (about 1" wide).
In a large skillet cook bacon until crisp. Remove bacon from pan and set aside.
In same skillet with bacon drippings combine potatoes, onion and green pepper. Cook uncovered, over medium low heat about 8-10 minutes stirring occasionally until potatoes are crisp and browned. Remove from heat.
In a small bowl, beat together eggs, milk, salt and pepper. Stir in shredded cheese.
Add the egg mixture to potato mixture in pan. Stir so all is combined.
Put potato mixture in a greased pie tin or shallow baking dish.
Bake at 350 degrees for about 30 minutes or until lightly browned.
I LOVE taboulli and that was one of the things I missed the most after going gluten-free. I tried buckwheat in place of the bulgar wheat and it was so gross I threw it out. However I used brown rice and it was awesome. I cooked the brown rice first (I used regular brown rice not the quick cooking kind) and then added it to the rest of the ingredients. Let me know if you try it and how it turns out!
If anyone is in the Orlando FL area there is an article in todays (9/15) Orlando Sentinel food section about gluten intolerance called "Diet Detectives". Hopefully a lot of people will read it and learn something!
I was diagnosed with fibro last year but it was actually a severe reaction to gluten. I had never had such intense muscle and joint pain as I experienced - the weird thing was that it came out of no where just woke up with it one day - went to the ER they gave me pain meds which barely helped the pain - sent me to my family dr who said I had fibro - I brought up the gluten issue and she had no clue what gluten even was (surprise, surprise). She gave me other meds - I usually don't like to take meds at all but the pain was so intense I was desperate. Of course I did my research on the meds and they were supposed to be gluten-free but they weren't and I got sicker and sicker - even more intense pain, intense dizzyness, the back of my neck hurt so bad I could barely turn my head and I had this horrible smell in my sinuses like a sinus infection. Went back to the ER - told them "something is seriously wrong with me" - they did every test they could think of and another big surprise could find nothing wrong and told me to go back to my family dr. At first I did not connect the new meds with all of this because I had researched them and they were on a gluten-free list of meds. But after much reflection on the past 2 weeks I realized that I got sicker when I started taking those new meds so I did some more research and found the meds on a different list which said the meds contained wheat starch. At least I had my answer but even after quitting taking them it took about a month to get back to normal and I had only taken 1 tiny pill a day for not even 2 weeks! All of the pain, dizzyness and other symptoms were gone. I went back to the family dr because I wanted to share with her that I did not have fibro but a reaction to gluten. She was actually very interested and I faxed her some articles I found that related fibro to gluten. I have not seen her since but hopefully she has educated herself about gluten and will share the information with other fibro patients.
But as celiac3270 said products are subject to change - always read the ingredients!! A lot of the info on this site appears to be rather dated - I am not sure how often it is updated but it still might give you a place to start to reference manufacturers and what to look for.
I have worked in resturants and I can't agree more that most of the staff, servers cooks and even managers are very clueless when it comes to any ingredients. I have heard a cook tell a server that fries were cooked in shortening when they are actually cooked in lard. When I mentioned that the fries were cooked in lard his response was "shortening - lard, same thing". I informed him that shortening was a plant based product and lard was an animal product and they are not the same thing!! The managers I had knew some about gluten as I had tried to educate everyone who worked there however one of the managers actually thought rice was a form of pasta!
I love pierogies too and used to make them all the time before going gluten-free. I have not attempted to make them gluten-free however I used to make a pierogi casserole that had the same flavor as pierogies and was much easier to make than pierogies. It was made like lasagna - alternating layers of lasagna noodles with mashed potatoes mixed with cheddar cheese. I have not tried it yet but I am sure it would work out fine with gluten-free lasagna noodles and you could just use your favorite pierogi filling.