[Sweetfudge]

nini, what is montina flour?

[Lisa]

Does anyone have a rice-sausage stuffing recipe, please

[plantime]

>Saving this thread until I have time to write down all of the recipes<

[pinkpei77]

TWICE BAKED SWEET POTATOES

6 sweet potatos/yams
dried cranberries
butter/margarine(softened)
brown sugar
walnuts


bake the potatos until they are pretty much done.
let them cool until room temp.
cut in half and spoon out most of the insides.
put in a bowl and mash.
add softened butter and brown sugar ( i do this to taste)
add dried cranberries
mix all together.
spoon back into the halved potatoes
top with chopped walnuts
bake again for 45 minutes

YUMMY!

[Sweetfudge]

OMG that sweet potato recipe sounds awesome! i've never thought about doing them twice baked! I love regular twice bakes, such an idea!!

[happygirl]

http://www.glutenfre...showtopic=26380

here is a thread about some stuffings/dressings. I think its important to keep this thread going so people can get good ideas from this thread---it is great

[liljules5]

elfkin and happygirl, I made both of your recipes (pumpkin bars and pumpkin cheesecake) last night and they turned out amazing!! thanks for sharing

[TriticusToxicum]

Momma Goose, on Nov 8 2006, 01:13 PM, said:

Does anyone have a rice-sausage stuffing recipe, please

This isn't rice, however it is the BEST quinoa recipe i have ever tried! You could probably swap the rice for quinoa if you were so inclined.

Quinoa Stuffing with Smoked Surry Sausage
Chef Ross Martin of Allred’s Restaurant at Telluride Ski Resort – Telluride, CO
Adapted by StarChefs

Yield: 4-6 Servings

Ingredients:

Quinoa:
2 Tablespoons minced onion
2 Tablespoons butter
1 ½ cups quinoa
About 4 cups roasted turkey stock, warmed

Stuffing:
2 cloves garlic
1 large onion, medium dice
2 carrots, medium dice
2 celery stalks, medium dice
2 cups smoked surry sausage, quartered
2 sticks butter
¼ cup dried cranberries
2 granny smith apples, medium dice
3 cups cooked quinoa (recipe follows)
4 cups dried bread, large dice
¼ cup fresh thyme, picked
Method:
For quinoa:
Melt butter in a pot over medium heat. Gently sweat onions until translucent. Add quinoa and toast slightly for about a minute. Add ½ cup seasoned turkey stock and simmer until quinoa absorbs the liquid. Keep adding turkey stock a little at a time until the quinoa grain opens. When it opens, a small tail-like pistol will pop out. It should be tender to the bite. Remove quinoa from pot and cool on sheet tray. Check seasonings and adjust if necessary. If the stock was well seasoned, the quinoa should not need any further seasoning.

For stuffing:
Preheat oven to 375°F. Melt 3 Tablespoons butter in large pot over medium heat. Sweat garlic, onions, carrots, celery and sausage until tender. Season with a pinch of salt. Add remaining butter and melt. Add cranberries, apples, cooked quinoa, bread cubes, and thyme; toss to bind. Add turkey stock to moisten to liking. Transfer to baking dish and bake, uncovered for 45 minutes.

[jaten]

Yummmy! These sound great....please continue

[coronalime]

Nutty Rice Stuffing

3/4 cup butter (Gluten-free Casein-free Margerine or oil in our case)
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup fresh, sliced mushrooms
4 cups brown rice, cooked
I cup wild rice, cooked
1/2 tsp. rubbed sage
1/2 tsp. thyme
1/4 tsp. savory
1/2 cup parsley, chopped
1/2 cup pumpkin seeds
1/2 cup slivered almonds


Melt the butter in a frying pan. Add the onion, celery, mushrooms and cook
until tender/crisp (about 5 minutes). Add to the cooked rice and toss to mix.
Add all the seasonings, pumpkin seeds, almonds, salt and pepper to taste.
Makes enough to stuff a 10 to 12 lb. turkey. Or bake in a covered baking dish
at 325 for one hour.

Sweet Potato/Apple Casserole[b]
2 - 3 medium yams and/or sweet potatoes, boiled in jackets till tender, then peeled and cut into 1/4" slices
1/4 cup brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1 cup cranberries
1 large apple (or pear), peeled and thinly sliced
3 TBSP butter
1/4 cup orange juice
1/3 cup walnuts

Preheat oven to 350. Grease a casserole dish with cooking spray or butter, then layer in half the yams/sweet potatoes. Mix brown sugar, salt and cinnamon, and sprinkle yams/sweet potatoes with half of the brown sugar mixture and 1/2 cup of cranberries. Top with a layer of the remaining yams, then a layer of apple, and sprinkle with the remaining brown sugar goodness. Dot with butter and toss on the remaining 1/2 cup cranberries. Pour orange juice over top. Cover and bake for 30 minutes. Uncover and sprinkle with walnuts; bake 5 minutes more.


Green beans w/Almonds (Southern Living)
2 lbs of green beans, trimmed
1/4 cup butter (1/2 stick)
2 Tbsp chopped fresh thyme
1 Tbsp Dijon mustard
1 teaspoon garlic salt
1/3 cup slivered almonds, toasted

Cook green beans in a large pot of boiling salted water (can add a chix/veg broth with only 1/2 the water for xtra flavor) until just crisp-tender, about 5 minutes. Using a large diameter strainer, transfer beans to a large bowl of ice water, cool completely. Drain well. (At this point you can make the beans a day ahead, store in refrigerator.) Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.

Melt 1/4 cup of butter in a heavy large skillet over medium hight heat. Whisk in 1 Tbsp of fresh thyme, 1 Tbsp of mustard and 1 teaspoon of garlic salt into butter. Add beans to skillet and toss until heated through, about 4 minutes. Transfer to searving bowl. Sprinkle with toasted almonds and remaining 1 Tbsp of thyme

Rachel Ray Chunky "Smashed" Potatoes
2-3 lb bag Red Potatoes, cut in chunks (can leave peel on if wish)
Boil about 15 mins (until tender..this usually takes me longer then 15 mins)
Drain and put back in pot, Add cream cheese, diced green onions, sour cream, milk, shredded cheese all to desired tastings, Mix and smash it up to your consistency..I like it really chunky

[Juanita]

Does anyone have a recipe for pumpkin roll that does not contain white rice flour and potato flour or know what I can use to substitute those flours?

[statedrone]

elfkin, on Nov 5 2006, 11:40 AM, said:

Pumpkin Bars
(Sort of a moist pumpkin cake with cream cheese icing)

4 eggs
1 2/3 cup of sugar
1 c. oil
1 can (@16 oz.) of pumpkin

Beat this together until fluffy.

In a seperate bowl, mix:
2 cups gluten-free flour (I used Bob's - but whatever)
2 t. baking soda
2 t. cinnamon
1 t. salt
1 t. gluten-free baking powder

Mix the wet and dry ingredients together and pour into a 9x13 pan.
Bake @ 350 for @ 30 minutes or until it is done all the way through - test with a toothpick if needed.

Icing is made by creaming 3 oz. of cream cheese and 1/2 c. softened butter together. Then add 2 cups powdered sugar and 1 t. vanilla. Beat well.

Pour icing over bars while they are hot. The icing will melt across the bars into yummy pumpkin loveliness!

This is our favorite holiday treat!

Elfkin,

I just wanted to say THANK YOU!!!!

Tonight my husband and I went to his cousins for an early Thanksgiving dinner. They knew about my Celiac and really did try to accommodate my restrictions. I told them I would bring some desserts and my deviled eggs.


I made your pumpkin bars last night (my only change was I added some Xanthan gum). I also cut the cake in half and on one section poured the icing and on the other section I dusted powdered sugar on it. The bars were a HUGE success.

My husband's aunt made a homemade gluten filled spice cake, and after everyone got a sample of mine and tried a sample of hers, they really liked the pumpkin bars the best. Even she said it was excellent. In fact my bars were all eaten and her cake was almost whole. I got asked for the recipe by everyone there. I just want to say thank you. Making this and having it turn out so good really boosted my confidence.

[Robina]

Well I don't have any recipes to add yet... as I am still pretty new to this whole thing... but my mom who is a fabulous cook and baker is preparing an entire gluten free menu for our thanksgiving feast even though I'm the only celiac (diagnosed that is) in the family... I've got the bestest mom in the whole world!!!
Anyway... here are some really cool recipe tips for everyone...

A fabulous substitution for a traditional graham cracker cheesecake crust that she is going with for her famous pumpkin cheesecake... the Mi-O-del gluten-free/wf cookies ground up into a crust mixture with butter or ghee or whatever fatty ingredient that you would use for softening and binding... for her particular cake she is using the ginger snap one... and instead of using white flour in the cheesecake filling as done in previous years... she's using coconut flour... so I'm set!!!
She is also using coconut flour in her crumble topping for her sweet potato casserole...
She uses cornstarch in her gravy instead of flour for thickening... she's always done this and it is wonderful.... you just add 2 tbsp of cornstarch to cold water... mix well and then pour into a saucepan with the turkey drippings and simmer on low heat stirring often...
She's making a gingerbread truffle using the cookies mentioned above...

For Christmas dinner... we usually have a traditional Italian smorgasbord including lasagna, meatbealls, etc... she's going to use the Tinkayada lasagna noodles... and she makes her own filling using ricotta, parsley, salt, pepper and egg... and her own sauce using freshly pureed tomatoes, sauteed onions, garlic, parsley, sugar, fresh parmesan cheese, fennel seed and a little olive oil...

If all turns out well... as I'm sure it will... I'm going to try and convince her to put together a gluten free holiday cookbook... if she does that... I'll have her email me a copy and I will offer to send the file freely to anyone on this message board :-)

[Carriefaith]

Stuffing
4 shallots, minced (or 4 garlic cloves minced)
1 onion, diced (or minced in a food processor or blender)
5 small-medium celery sticks, diced (or minced in a foof processor or blender)
5 small-medium carrots, diced (or minced in a foof processor or blender)
3 tbl soy butter
1.5 Tbl dry sage
1.5 Tbl dry thyme
1.5 Tbl dry summer savory
1 Tbl Pasley (Optional)
dash of pepper
1 cup white wine (water is another option)
1 loaf gluten-free bread, cubed (I use Kinnikinnick Italian white tapioca, thawed) (toasting cubes in the oven is an option)
1 cup gluten-free chicken stock (I use 1 cup of Imagine chicken broth, or 2
cubes of McCormick chicken bouillon and 1 cup of water).
Optional: chestnuts, apples, raisons, cranberries, peacans.

Sauté the vegetables in the butter until they are soft, and the onions begin to carmelize. Add the seasonings and cook over medium heat for 2 minutes. Add the white wine, and continue cooking over medium heat until the liquid is reduced by half. In a casserole dish, mix all ingedients together. Bake for 20-30 minutes at 325 F.

[Sweetfudge]

Robina, what is a gingerbread truffle? It sounds delicious! I'd love a copy of your mom's recipes