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    Scott Adams
    This recipe comes to us from "loco_ladi" in the Gluten-Free Forum.
    Ingredients:
    2 tablespoons bacon drippings
    2 cups pinto beans (15 ounce can) drained & rinsed
    8 corn tostada's (or deep fry corn tortilla's)
    2 cups Monterey Jack cheese
    3 cups lettuce
    1 cup tomato
    2 cups cooked turkey (or chicken) shredded
    Garnishes options: onion, jalapeno and cilantro...

    Jefferson Adams
    These grilled pork tacos are quick, easy to make, and delicious. Topped with avocado salsa verde, they are a genuine gluten-free treat.
    Ingredients:
    3-4 boneless pork chops
    12 corn tortillas
    2-3 ripe avocados
    1/2 cup cilantro, chopped
    2 cans Herdez salsa verde
    1/2 cup Cotija cheese
    1 lemon or 2 limes
    Directions:
    Wrap tortillas in aluminum foil...

    Jefferson Adams
    This salsa works well to highlight a variety of seafood. It goes great with cod, swordfish, and tuna steaks, and can also goes well with tilapia, trout, or just about any mild-tasting fish. I always try to take advantage of finding great mangoes during their off-season. When I do,  I often make extra salsa. Fresh salsa won’t keep for much more than a day, but it rarely lasts th...

    Jefferson Adams
    Few foods bring me as much joy as a good taco. Simple, cheap, versatile and oh, so tasty, a good taco is one of the staples that can nurse me through a time-pressured lunch and keep a smile on my face all day long.
    Tacos can be made with beef, chicken or pork. They can be made with tripe, tongue, neck, head meat, and even, yes, even with brains, for those with a streak of culinary...

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