• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
HumanDecency

Poker Game Tonight. Any Recipe Ideas?

Rate this topic

Recommended Posts

So I need an idea for a recipe or maybe just some snacks that are gluten free. I'm going to play some cards with friends. There will be pizza and beer. It's usually a 5 hour game so I'll need something. Anything I could bring that would be easy to make and everyone could enjoy?

 

I miss pizza and beer sometimes :) 

 

 

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


We love this!  I make a separate bowl for me and bring my own little bag of chips to keep people from cc'ing it with crackers.  I copied this and the amounts aren't there.  I'll fix it in a minute.  If it gets cool, just microwave again.

Jalapeno Popper Spread
8 oz cream cheese (can use non-fat)
4 oz can chopped green chiles
4 oz can chipotles in Adobo
1/2  cup sour cream (can be light)
1/2 cup shredded parmesan cheese

1. Cut open the Chipoltes & remove seeds. Then blend the chipotles & adobo sauce in a food processor. (or chop the pepper really small )
2. Mix them all together in an oven safe bowl  leaving half the Parm for a topping. Wipe sides of bowl or it just burns.
3. Top with the 1/4 cup of parm remaining
4. Bake at 400 F for 30 minutes or microwave for 5-10 minutes

5.  Serve with chips

We use the 7.5 oz can of San Marcos chipotles. We process them and use about 1/2 . This is very spicy with that much peppers.

Share this post


Link to post
Share on other sites

I'm thinking that long nights playing poker aren't much different from long nights playing Magic. This is the sort of thing I would bring.

 

http://www.bullfrogsandbulldogs.com/pinned-it-did-it-spicy-buffalo-cauliflower/

 

Or just this and tortillas and/or Snyder's gluten free pretzels which no other brand comes close to. Not even Glutino. My husband even kinda prefers them to regular pretzels.

 

http://www.franksredhot.com/recipes/franks-redhot-buffalo-chicken-dip-RE1242

Share this post


Link to post
Share on other sites

I make something similar to this--serve with corn chips

 

http://allrecipes.com/recipe/seven-layer-dip-ii/

 

Sorry I am too late for tonight's poker game, but maybe you can use it next time?  :)

 

Hope you're having a winning night. I love to play cards.

 

get some Green's, Bard's or New Planet beer to go with.

 

also, you could make these gluten-free Pizza Bombs

 

aka Gluten-Free Pao de Queijo “Chebe-Style” Pizza Rolls

 
Ingredients
  • 2 eggs
  • 1 ¼ cup tapioca flour/starch
  • 1 tsp baking powder
  • ¼ to ½ tsp pizza seasoning or Italian seasoning (or to taste)
  • 2 cups mozzarella cheese (or favorite gluten-free pizza cheese or blend)
  • ¼ cup melted butter
  • 1 cup of favorite pizza toppings, pre-cooked, drained, and cut into small pieces (e.g., pepperoni, mushrooms, green peppers, onions)
  • Pizza sauce for dipping
 

 

Instructions
  1. Preheat oven to 450 degrees F. Line large baking sheet with parchment paper.
  2. Add eggs to large bowl. Beat slightly. Add other ingredients in order shown, stirring some after each addition. (Stir gently when adding tapioca flour as it tends to “jump” out of the bowl.) Once all ingredients have been added, stir well until ingredients are fully incorporated. I like to use a wooden spoon (gotta keep up one’s hand and arm strength).
  3. With lightly greased hands, form dough into balls about 1 ½ to 2 inches in diameter and place on the baking sheet about 2 inches apart. At this point, you can flatten the dough balls with your hands some if you wish, but I usually just leave mine “as is” to get more of the “bomb” effect (than roll effect). I also think that the centers turn out chewier this way.
  4. Bake for about 8 to 10 minutes until golden brown.
  5. Let cool just a bit and then remove from baking sheet. Add to individual platter or plates and serve with pizza sauce (or sauce of choice) for dipping. Giving each person his/her own small container of dipping sauce will prevent that always present “double dipping” concern.
Makes about 15 “bombs,” about 2 ½ to 3 inches in diameter.
 

 

 

Share this post


Link to post
Share on other sites

omg... I totally forgot something my husband thought up that he calls pizzadillas. Probably reheatable in a microwave. We just make quesadillas with corn tortillas with mozzarella, pizza sauce and pepperoni. I go with the thinnest layer of sauce so they aren't messy, or you could probably just use sauce for dipping too. They're really good and do taste like pizza. They'd be great for a game night.

Share this post


Link to post
Share on other sites
Ads by Google:


Hot spinach artichoke dip is easy to make - lots of recipes out there for it. 

Serve with tortilla chips.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,384
    • Total Posts
      940,978
  • Member Statistics

    • Total Members
      66,393
    • Most Online
      3,093

    Newest Member
    geni7476
    Joined
  • Popular Now

  • Topics

  • Posts

    • These days there are tasty equivalents for most foods. So you're just changing brands. Here's my list of gluten free equivalents to get you started: If you're currently on a meat, potato, and veggies diet then relax because this is gonna be easy. If not you might want to switch to a meat, veggies, and potatoes diet at least for a while.   Note: insert the words "gluten free" in every item mentioned as some of the companies also sell non gluten free stuff. It's tedious to write that phrase all the time. Get a chest freezer to store all of your frozen gluten-free foods. Makes things easier. Bread: Canyon bakehouse without question is the most realistic tasting bread.
        Schar comes in a close second.
          Canyon bakehouse plain bagels are practically indistinguishable from regular bagels.
          Canyon bakehouse white bread makes fantastic toast. It has a very slight
                       sweet taste to it. My friend says it tastes like normal bread. The
                       only difference to me is the sweetness.
          Canyon bakehouse deli rye is great if you like rye bread sandwiches. Toasted is best.
          Canyon bakehouse multigrain tastes exactly like multigrain bread and does not need to be toasted.
          Schar baguettes are fantastic.
          Katz makes an English muffin that, after toasted, reminds me of a real one provided it has stuff on it like butter. I think that's the brand.
          Etalia has a great boule if you prefer artisan bread. (Colorado) Pizza crust:
          Shar makes a good thick and chewy crust.
          Udis makes a good thin and crispy crust.
          Etalia makes a great New York crust. (Colorado) Pasta:
          Barilla makes the best pasta. Tastes the same as normal. Spaghetti cooks the best.
          RP has a frozen pasta that I'm going to try next. Flour:
          Pamelas all-purpose flour is great for making gravy and batter for fried foods. Cereal:
          Envirokidz Gorilla Munch cereal is a yummy equivalent to corn Pops. Cookies:
          Kinnikinnik makes a decent Oreo equivalent.
          Kinnikinnik makes a good nilla wafer
          Mi Del makes a great ginger snap.
          Goodie Girl mint slims - fantastic girl scout mint cookie equivalent Cake:
          Betty Crocker chocolate cake mix tastes the same, but you have to get the cooking time exactly right. It is a very small window of time. Too long and it's too dry. Frozen meals:
          Udi's Chicken Florentine is addictive and Broccoli Kale lasagna is a good white lasagna. Restaurants (not from personal experience, just from research)
          Chinese – PF Changs. Employees are supposedly trained in gluten free.
          Burgers – In N Out. The only thing here that is not gluten free are the
                      buns so it is very easy for them to do gluten free. They are
                      also trained in it. They are only out west. Road Trip!
          Outback steakhouse. Employees are supposedly trained in gluten free. How
                      good they are depends on where you live.   If you are willing to cook from scratch it's fairly easy to make a good gluten free equivalent to your favorite foods.    
    • I do light weights at the gym. Will increase weight when I get better.  
    • I got a personal trainer and go to the gym twice a week. It's nice to think about other things. And I don't go crazy at the gym. Light workout so I stop breaking things all the time. I haven't torn a tendon in months.  
    • I hear you on this, I live alone, isolated by allergies, and this disease often, spending the evenings alone wishing someone would come by and join me for tea, coffee, or hell even board games sound great at times.  I find myself trying to help others on these boards with my knowledge, feel useful and needed. I drink flavored teas, from republic of tea, and coffee flavored like desserts from Christopher bean coffee to "treat myself" and I try to sometimes get online like I used to as a kid and play video games (nerve damage makes games frustrating , hard, and I can not do multiplayer anymore) Best thing to do is distract yourself, workout, clean the house is always mentally rewarding, hobbies (if you can afford them). I also find peddling on a stationary bike while reading or watching a show to help burn off energy/stress while distracting my mind.
    • Nuts are high in protein so if you can eat them, then go for it. You may not be able to tolerate whole nuts. I found I can't eat almonds but I am fine with almond meal. Dried beans are great sources of protein as well. How about making re-fried beans from dried pinto beans?  I get my almond flour from Barney Butter since I have an intolerance to peanuts. Barney Butter products are peanut free.
  • Upcoming Events