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Found 2,362 results

  1. This recipe comes to us from Valda - ArtGirl in the Gluten-Free Forum. Ingredients: 1 can of Amys Lentil-Vegetable Soup 1 pound (or more) ground meat - half hamburger, half lamb Salt Dried basil One cup chopped carrots (about 3-4 carrots) One cup of potatoes, peeled and cut in small pieces (about 2 med-sized potatoes) Directions - Patties: Mix together ground lamb and ground beef (50/50) Into this mixture add some salt and dried basil (approx 1/8 tsp or to taste) Shape into small patties (I like to make my flat ovals, about 2 long) Fry patties until done. Drain on papertowels. Directions - Vegetables: Cook the carrots a saucepan with water. Drain. Cook the potatoes in another saucepan with water. Drain Directions - After the meat and vegetables are cooked: Pour the Amys lentil vegetable soup in a 10-12 frying pan. Stir in the carrots. Place the cooked meat patties in a ring around the outer edge of the pan, settling them into the soup. Make a well in the center of the mixture and place the cooked potatoes together in the center, stir slightly to coat the potatoes with the broth. Heat covered on low until all is hot. Serve in the pan. Serves 3-4. Increase meat and potatoes if you need more servings.
  2. This recipe comes to us from Tiffany (“tarnalberry” in the Gluten-Free Forum). Ingredients: 2 Yukon Gold potatoes ½ head cauliflower 2 large (4 medium) carrots 1 ½ tablespoons olive oil 1/3 cup gluten-free chicken broth (or water) 1 teaspoons gluten-free curry powder ½ teaspoon cumin ¼ teaspoon cayenne pepper ¼ teaspoon salt ¼ cup chopped green onions or carrot tops (optional) Directions: Cut potatoes into ½ inch cubes. Cut cauliflower into small florets (approx. 1 inch). Cut carrots to a similar size as the cauliflower. Heat 12" skillet with oil in it. Toss in the potatoes and stir to coat with oil. Add the chicken broth and stir. Let cook, covered for two or three minutes. Stir, add the cauliflower and carrots, and stir again. Add spices and stir. Cover and simmer for 10-12 minutes, or until potatoes are cooked. Transfer to a serving bowl, and garnish with onions or carrot tops if desired.
  3. This recipe comes to us from Valerie Wells. My best chicken jambalaya, yet. Jambalaya making is an art. In the little town of Gonzales, Louisiana, "Jambalaya Capital of the World" where I grew up, the locals work all their lives to perfect their own jambalaya recipe(s). These recipes are closely guarded family secrets. Theres a cook-off every summer at the "Jambalaya Festival." The winner is crowned Jambalaya King or Queen for the year and is privileged to be the official jambalaya cook for all the towns official functions. Ive been working on my own recipe for about ... well never mind how long! I hope youll enjoy my latest version of chicken jambalaya. It will likely be my favorite for a while. I love it for its flavor and simplicity. The dark thigh meat browns nicely & enhances the flavor. The pros cook jamabalaya in a huge iron caldron over an open flame. I cook it on the stove top in a cast iron Dutch oven that holds about 5 quarts (Size 8). This recipe can be doubled in this size pot (My Dutch oven is NOT the camping kind with little legs.) Ingredients (Serves 4): 1 tablespoon coconut oil 4 boneless, skinless chicken thighs cut in 1 inch chunks (chicken breast meat is too dry) ½onion, chopped 3 ribs celery, chopped 2 cloves garlic, minced 1 cup Asian type short grain brown rice (I use Tsuru Mai.) 1 14.5 oz can diced tomatoes (I use S & W.) 1 cup water ½ teaspoon salt Black pepper Directions: Preheat oven to 350 F. Heat the oil in heavy flame proof Dutch oven. Add chopped chicken & onions. Stir constantly over medium heat until onions are wilted. Stir in celery & garlic. Continue stirring & scraping bottom of pot until vegetables & chicken begin to brown. Stir in rice & stir a minute or two more so that some of the grains become opaque. Add remaining tomatoes & water, salt & pepper. Bring to boil & scrape bottom of pot once more. (The brown stuff stuck to the bottom of the pot is what gives the characteristic flavor to this jambalaya.) Cover tightly & bake in oven for 45 minutes. Allow to sit 10 to 15 minutes before serving.
  4. This recipe comes to us from Clare Scheffer. Cake: 1 cup butter 1 cup water 2 cups gluten-free flour mix 2 cups sugar 2 eggs beaten ½ cup gluten-free sour cream 1 teaspoon gluten-free almond extract 1 teaspoon salt 1 teaspoon baking soda ¼ teaspoon baking powder 2 teaspoons xanthan gum Frosting: ½ cup butter ¼ cup milk 4 ½ cups powered sugar ½ teaspoon almond extract Directions: In a large saucepan, bring butter and water to a boil. Remove from heat; whisk in remaining cake ingredients until smooth. Pour into greased 15 x 10 x 1 inch baking pan (jelly roll pan). Bake at 375F for 20-22 minutes or until cake is golden brown and tests done. Cool for 20 minutes. Meanwhile, for frosting, combine milk and butter in a medium saucepan and bring to a boil. Remove from heat. Add sugar and almond extract. Mix well. Spread over warm cake.
  5. This recipe comes to us from Valerie Wells. Ingredients: 1 pound lean ground beef 1 small onion, chopped 2 cloves garlic, minced 1 ribs celery, chopped 1 - 14.5 oz. can diced tomatoes 1 cup short grain brown rice 1 ½ cup water ¼ teaspoon salt Directions: Preheat oven to 350F. Brown beef in heavy flame proof Dutch oven. Stir in onions, garlic and celery and sauté for a few minutes. Add remaining ingredients and bring to boil. Cover and move to oven for 45 minutes. You can probably make this with any kind of rice; just use the amount of water required for the type of rice youre using. Also, if you make it with white rice, reduce the cooking time in the oven to about 30 minutes.
  6. This recipe comes to us from Valerie Wells. This recipe serves 3 to 4. Ingredients: 3 or 4 chicken thighs, simmered in salted water until very tender (about 40 minutes) 6 soft corn tortillas 1 - 12-oz jar salsa Verde (green salsa, I used La Victoria brand) 3 or 4 ounces crumbled or shredded white cheese (white cheddar, Monterey Jack or goat cheese) Directions: Bone chicken and slightly shred meat with two forks. Stir in about 1/3 of the salsa to moisten and season the chicken. Spread a little dab of salsa on the bottom of a 2 quart casserole dish. (An oblong casserole dish with rounded ends works best.) Put a couple tortillas in the bottom of the pan over the salsa. Spread half the chicken mixture on top of that. Sprinkle with a little cheese. Add a couple more tortillas, the rest of the chicken mixture and a little more cheese. Lay on the last two tortillas, spread with remaining salsa and the rest of the cheese. Bake at 350F until heated through and a little bubbly (about 30 minutes).
  7. Developed by Monica Poole of Debys Gluten Free Ingredients: 2 cups tapioca flour 1 cup Debys gluten-free biscuit mix 2 tablespoons shortening 2 teaspoons xanthan gum ½ cup milk or soy milk Separate for rolling: ½ cup Asian sweet rice flour Directions: Combine dry ingredients except rice flour into a bowl. Add ½ cup of milk or soy milk. Stir milk and flour together, blending well. Mix will be somewhat moist, but not runny. Sprinkle sweet rice flour liberally on a flat surface and knead dough to a smooth ball. Completely wrap in plastic wrap and let rest for about an hour. Remove from plastic. Divide into 10-12 portions and roll into balls. The less balls you make, the thicker the tortillas will be. Cover them with a damp cloth to keep them from drying out while rolling. Liberally sprinkle wooden cutting board or counter with sweet rice flour. Roll each ball of dough to a 10 inch round. Wood will release the dough easily, use wax paper or plastic if it sticks to your counter. You can also use a tortilla press to start the flattening process. Use a rolling pin to make a very flat and smooth tortilla. Cut into a circle with a knife by hand, or use a cooking pan lid that is the desired diameter, like you would a cookie cutter. If not cooking tortillas immediately, stack with wax paper or plastic in between the tortillas and store in an airtight container or baggie. Caution- leaving dough or tortillas exposed to the air will very quickly dry them out. Cook on a hot surface for about 30 seconds on each side. Use immediately, or store in a tightly sealed plastic bag. Reheat on a hot surface. DO NOT MICROWAVE. Keep unused tortillas in a sealed plastic bag in the refrigerator. These tortillas are the best! They fold and roll like wheat without cracking or crumbling.
  8. ½ cup espresso (or very strong coffee) ¼ teaspoon salt 1 tablespoon baking powder ¾ cup white sugar 18 ounces chocolate 1 cup unsalted butter 6 eggs 8 ounces whipping cream 2 tablespoons powdered sugar Preheat oven to 300F degrees. Set aside an un-greased springform pan. Add espresso, salt, sugar and baking powder. Stir until completely dissolved and set aside. In microwave oven melt the chocolate, checking for doneness every 30 seconds. Cut the butter into pieces and beat it into chocolate, one piece at a time. Beat in the hot sugar-water. Slowly beat in eggs, one at a time. Pour the batter in pan and bake cake at 300F degrees for 45 minutes. The center will still look wet; it will also be a little fallen. As the cake cools, whip whipping cream with powdered sugar. Optional: Add some coffee-flavored syrup or cocoa a little vanilla extract. Spread whipped cream to a half-inch depth in the center of the cake where it has fallen. Chill cake overnight in pan. Serve cold and dont forget to share with your friends.
  9. This recipe comes to us from Nisla Whetstone. Filling: 1 pound ground pork ½ head cabbage, thinly sliced 4-6 carrots, grated 1 onion, diced 1-2 garlic cloves, minced salt pepper 12 ounce package round gluten-free rice paper wrappers (about 30 wraps). Directions: Toss filling ingredients together and brown in a skillet or wok until cooked through. Dip one wrapper into pan of boiling water to soften. Spoon 2-3 tablespoons cooked filling onto a softened wrap. Roll one side edge of wrap over filling, tuck in top and bottom ends, and continue rolling. Place seam side down on counter. Continue filling and rolling wraps until all wraps are rolled. Eat spring roll as is, or for a crispy wrap, fry a few at a time in very hot oil (350-375F) until wrappers are lightly browned.
  10. This recipe comes to us from Thomas Schaefer. Ingredients: 6 tablespoons sugar (granulated) ¼ cup plus l tablespoon of cornstarch 8 large egg yolks l quart of whole or 2% milk 8 ounces semisweet chocolate chopped 4 tablespoons unsalted butter, cut up 1 – 10 inch baked gluten-free pie shell 1 ½ cups heavy whipping cream, chilled 2 tablespoons confectioners sugar l teaspoon vanilla Chocolate shavings to scatter over the top of the whipped cream Directions: Whisk sugar and cornstarch together in bowl. Add the egg yolks and beat high speed until thick and pale about 4 minutes (I like to use a electric hand mixer for this). Put the l quart of milk in a saucepan and bring to a boil whisking often over medium heat. Whisk 1/3 of the hot milk into the egg yolk mixture then add this to the rest of the milk. I do this off the heat, then return to the heat and cook over medium heat until it thickens and comes to a boil. Remove from heat and add the chocolate and butter that has been cut up. Whisk until it is melted and smooth. Pour into the baked pie shell. Cover carefully and refrigerate at least 2 hours or overnight. Two to three hours before serving, whip cream, sugar and vanilla to stiff peaks. Smooth over the pudding and scatter with chocolate shavings.
  11. This recipe comes to us from Shannon Taylor. Ingredients: 3 eggs 1 cup sugar 2/3 cup pumpkin 1 teaspoon lemon juice ¾ Featherlite Flour Mix 1 teaspoon gluten-free baking powder 2 tsp cinnamon 1 teaspoon nutmeg 1 teaspoon ginger ½ teaspoon salt ½ teaspoon xanthan gum Filling: 8 oz. cream cheese 1 cup powdered sugar 4 tablespoons butter 1 teaspoon vanilla Directions: Beat eggs for 5 minutes until light in color and thick. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients together and fold into pumpkin. Pour into well greased and floured pan (15 x 10)- cookie sheet. Bake at 375F for 15 minutes. Remove from oven and turn onto clean kitchen towel that is sprinkled with powdered kitchen towel that is sprinkled with powdered sugar. Roll cake up (with towel) in jelly roll fashion and let cool. Unroll cake and spread with filling and re-roll. Chill, slice and serve. Note: I would spray the pan then line the pan with wax paper then spray the wax paper.
  12. This recipe comes to us from Valerie Wells. I dont define exact amounts of the ingredient because it will vary with the size of your crock pot how much you want to prepare. I made this in two crock pots last evening for a crowd. Everyone liked it and went for seconds. It makes a nice presentation with the colorful spices on the chicken. The gravy that forms is nice and light. If youre one who cant tolerate tapioca, then you will need to mix corn starch or another thickener with the broth before pouring it over the potatoes. Ingredients: Carrots Potatoes 2 tablespoons tapioca pearls (or other thickener of you choice) ½ to 1 cup chicken broth Chicken pieces w/ skins on (skinless pieces would dry out with this cooking method) Turmeric Paprika Salt and pepper Directions: Peel a few carrots and cut into 1 inch chunks. Place in the bottom of crock pot. Peel potatoes, cut in quarters and place on top of carrots and salt and pepper lightly. Sprinkle on tapioca pearls. Pour on chicken broth. Liberally sprinkle chicken with spices and salt. Place on top of potatoes. Cook on low for 8 to 9 hours. To serve, remove chicken and place on serving platter. Put potatoes and carrots in separate dish.
  13. This recipe comes to us from Phyllis Chinn. 1 bag cranberries (12 oz.) ¾ cup sugar 1 teaspoon grated orange zest ¼ cup orange juice 2 tablespoons Grand Marnier 1 cup heavy whipping cream Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool. Rub through a strainer to remove skins. Stir in zest, orange juice and liqueur and mix thoroughly. Whip cream and fold into cranberry puree. Place mousse in bowl or wine glasses or place in a serving bowl. Decorate with whipped cream before serving if desired.
  14. This recipe comes to us from Nancy Haehl. Ingredients: One pound boneless, skinless chicken breasts cut in two to three pieces each. Two teaspoons (or more) taco seasoning mix Two thirds cup bottles salsa OR one can Ro Tel diced tomatoes with green chilies partially drained Two thirds cup shredded cheddar jack cheese One-four ounce can diced green chilies (can use less) Sour cream Sliced black olives Directions: Combine chicken and seasoning mix in bowl and toss. Heat skillet with cooking spray and cook chicken until browned. Arrange chicken in a dish coated with spray. Top with salsa or tomatoes, cheese and chilies. Bake at 450F for approximately eight minutes or until done. Top with sour cream and black olives.
  15. This recipe comes to us from Karen Oland. Preheat oven to 475F. While preheating, put cast iron skillet in oven, with a scant tablespoon corn, safflower or peanut oil in bottom. 6 heaping soup spoons (approx 1 cup) of corn flour/corn starch or corn flour/sorghum flour mix (3:1)* 1 rounded teaspoon baking powder ¼ teaspoon salt ¼ cup powdered milk (or powdered buttermilk) 1 egg Mix dry ingredients in mixing bowl. Wait until oven is preheated (or at 450F) before continuing. Mix enough water into dry ingredients to get to a "pancake batter" consistency (thinner than waffles, but not runny). Add one egg and beat well (batter gets a little volume to it - use a hand mixer if your arms arent up to the job). Pour into the hot skillet, return to oven and bake about 10 -14 minutes (until browned on top and at the edges). If you poke the top, it should not be "jiggly", but firm. Remove from oven, let cool slightly in pan, then cut and serve. If taking somewhere else for dinner, leave in pan, wrap in towels to transport (cast iron will keep it hot for some time). Serve with lots of fresh butter, honey and a glass of cold buttermilk Notes: * I use home ground corn and sorghum, the flour as finely ground as I can make it. But, a coarser corn meal can be used or even masa -- you just get different textures in the resulting bread. Colored corn meals will result in differently colored breads - mine is yellow as I use popcorn most of the time, but you can use a white corn or even blue or red corn to get fun colors (especially good for layered salads). Corn flour can be ground with an electric mill (I use popcorn) or purchased at most Mexican markets. Use a finely ground corn meal (I grind my own, same consistency as a fine flour). You can use all cornmeal, but it can be a little coarse --cornstarch lightens the resulting bread. The above recipe is cooked in a small (6") cast iron skillet and makes 4 pieces (increase proportionately for a medium (8") or large (10") skillet -about 8 and 11 spoonfuls of flour, respectively and increase eggs by one for each increase in size) Triple everything for "big" pan (14"), do not multiply by 4, gets too thick, doesnt cook in center of bread. If you use real buttermilk instead of the powdered plus water -- try to get one without gums added, otherwise the batter is difficult to get to the right consistency. Regular milk could also be used. Havent tried this with any milk or egg substitutes, so dont know if it would work. I do know if you make it with masa flour and a gum thickened buttermilk, it gets a very "cakey" consistency. Additional Comments from "Mom": I dont really have a cornbread recipe as such. I combine both cornmeal and flour with dry powdered milk and enough water to make a batter about like pancakes, and then beat in an egg. I use a soup spoon to measure, For a medium sized skillet, I use about 5 very heaping spoonfuls of meal and 3 very heaping spoonfuls of flour (You could use all cornmeal). For my little skillet I use about 5 spoonfuls total and about 10 or 11 for the large skillet. You just have to play with it a little to see how thick you want your bread. It is hard to mess up. I used to use self-rising flour and meal so leavening was not a problem. Now I try to guess on the amount and add baking powder and salt. I usually add 1 rounded tsp baking powder and ¼ teaspoon salt to small skillet, 2 rounded tsp baking powder and ½ teaspoon salt to middle size, or 3 rounded tsp baking powder and ¾ teaspoon salt to large. I think the recommended amount is 1 ¼ teaspoon baking powder and ¼ tsp salt to 1 cup flour or meal. For the powdered milk, I just pour some in dry into the other dry ingredients. You could also use milk from a bottle, but it is harder for me to get it right. I probably add 1/3 cup to the middle size. I dont measure, so Im not sure. If you want to use butter milk, you need to add a little bit of baking soda to dry ingredients-- probably ½ teaspoon to middle-size. I think that buttermilk batters look thicker than they really are and are harder to make come out right. When I use buttermilk (from a bottle), I try to keep the batter a little thicker than normal. For the water, I slowly add running tap water until the thickness looks right.
  16. This recipe comes to us from Valerie Wells. One recipe serves 6. Skewer Ingredients: 12 (9") skewers 1 pound boneless skinless chicken breast, cut into 1 ½" pieces 1 (12 oz.) package gluten free smoked sausage 8 oz. medium shrimp, peeled & de-veined ½ cup butter 3 Tablespoons Tabasco sauce 2 Tablespoons gluten free mustard 1 teaspoon garlic powder 1 teaspoon dried oregano ½ teaspoon pepper Rice Ingredients: 2 tablespoons butter 1 red pepper, diced 2 ribs celery, diced 1 small carrot, diced 1 ½ cups rice 2 Tablespoons ketchup ½ teaspoon garlic powder (I used fresh minced) ¼ teaspoon dried thyme ½ teaspoon salt 1 can (14 ½ oz.) gluten free chicken broth. 1 cup water 1 bay leaf 2 Tablespoons chopped fresh parsley Skewer Directions: If using wooden skewers, soak in water 30 minutes before using. Thread chicken, sausage & shrimp onto skewers. Melt butter with remaining ingredients. Place skewers on grill; brush with butter mixture. Grill until cooked through, about 5 minutes turning once. Rice Directions: In pot melt butter over medium heat. Add red pepper, celery, onion and carrot; cook, stirring often, until softened, 3 minutes. Stir in rice, ketchup, garlic, thyme, salt. Add broth, one cup water & bay leaf. Simmer until liquid is absorbed. (White rice takes about 30 minutes. Brown rice takes about 45 minutes.) Serve w/ skewers.
  17. One yellow cake mix (you can use 2 cake mixes to make a 15 x 10 pan full). Mix and bake according to directions. Remove from oven and cool. Split cake horizontally with cake cutter or use a piece of thread wrapped around your fingers and pulled down the middle of the cake horizontally. Remove top half of cake and spread filling on bottom half of cake. Replace top half of cake and sprinkle with powdered sugar. Filling Ingredients: 1 cup milk 2-3 tablespoons cornstarch Filling Directions: Shake milk and cornstarch together, pour into a pan and heat, stirring constantly until thick. Remove from heat and cool. Add: ½ cup butter flavored Crisco ½ cup soft butter 1 cup sugar 1 teaspoon vanilla Beat until fluffy and add cooled milk mixture. Mix together until really fluffy (this will take a while). Cut into Twinkie sized rectangles. They are good eaten immediately or wrap them tightly in plastic. They freeze well. Great with fresh strawberries. Strawberry Twinkie Torte Ingredients: 1 Twinkie cake (recipe above) 1 ½ - 2 cups strawberry jam (enough to cover top of cake) Fresh Sliced strawberries 1 package semi-sweet chocolate bits Directions: Prepare Twinkie cake. Place on cake platter or you can leave it in the pan. Heat strawberry jam until syrupy (about 45 seconds in microwave). Spread on top of cake. Slice fresh strawberries on top of jam. Melt chocolate (microwave or double boiler). Slowly drizzle over sliced strawberries. Sprinkle with shaved almonds if desired. Serve immediately. Chocolate will harden when placed in refrigerator. If you plan to serve later refrigerate cake and drizzle chocolate prior to serving.
  18. This recipe comes to us from Nina Spitzer. Peach/Cranberry Filling Ingredients: 7 cups sliced peaches (with skins—adds fiber and nutrients) 1 cup frozen cranberries ¾ cup sugar 1/3 cup quick-cooking tapioca beads Filling Directions: Mix sliced peaches, cranberries, sugar and tapioca beads in large bowl and let sit while you make the crust. (This will give the tapioca beads time to dissolve.) Olive Oil Pie Crust Ingredients: 2 cups gluten-free flour 1 teaspoon Xanthan Gum 1 teaspoon salt 1 teaspoon sugar ½ cup light olive oil ¼ cup fat free milk 1/3 cup fat free cottage cheese ½ teaspoon vinegar Pie Crust Directions: Mix together liquid ingredients first, then add dry ones until if forms sticky clumps. Press together by hand until it forms a loose ball. Cut in half and roll out under Saran wrap. It will be very loose and not easy (or pretty) to roll out. Press into bottom of pie plate - some parts will need to be pressed in with your fingers. Prick with a fork and bake at 350F until lightly golden – or about 15 minutes. Remove from oven and add the filling. Cover with top crust (which will, again, not be very cooperative.). Bake at 350F for about 45 minutes or until done. Cool and enjoy.
  19. Makes 8-12 enchiladas Recipe for Green (Verde) Sauce: Puree in blender/food processor: 2 cups tomatillos (Mexican green tomatoes), 1 small garlic clove, 8 to 10 sprigs or fresh cilantro, and a tiny piece of Serrano raw green chili or jalpeño, ¼ cup diced white onion, and 1 teaspoon salt. Cook sauce for several minutes in a small pot with a teaspoon of oil until it changes color. Recipe for Red Enchilada Sauce: 1 cup chopped onions 2 cups canned tomatoes 1 - 8 ounce can tomato sauce 2 garlic cloves, minced Pinch of cayenne pepper 10 drops hot sauce (Tabasco) ½ tablespoon plus 1 tsp. chili powder 1 tablespoon honey ¼ teaspoon cumin Sauté the onion until translucent. Add the rest of the ingredients and simmer uncovered 30 minutes. To make the Enchiladas: Heat corn tortillas by quickly passing through hot oil and then pass them through the sauce. Fill the tortillas with shredded chicken or cheese. Fold/roll and place in baking dish. Cover with remaining sauce. Top with a layer of Monterey Jack cheese. Bake in oven on 350F, until hot and cheese browns slightly.
  20. This recipe comes to us from Lashelle Thompson. 1 ¾ cup gluten-free flour mix 1 cup sugar ¾ cup cocoa 1 ½ teaspoons baking soda 1 ½ teaspoons baking powder 1 teaspoon salt 2 eggs, beaten 1 – 21 ounce can of gluten-free cherry pie filling 1 teaspoon vanilla 1 teaspoon almond flavoring 1 cup boiling water Preheat oven to 350F. Mix the gluten-free flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl. Mix in the eggs, pie filling, and flavorings. Add the boiling water, mixing gently. Pour into a greased and rice floured 9" x 13 pan, or two 9 pans. Bake for about 30 minutes. Cool 10 minutes before removing from pans.
  21. This recipe comes to us from Barbara Hicks. Ingredients: 3 cups cooked rice 2 eggs, beaten 3 cups Mozzarella cheese, grated ½ teaspoon oregano 1 garlic clove, minced ½ cup onion, minced ¼ teaspoon thyme and/or marjoram 15 ½ ounce can tomato sauce Directions: Mix rice, eggs, and 1 cup cheese together. Spread thinly with raised outer edge into greased jellyroll pan. Bake at 450 F 15-20 minutes or until lightly brown. Simmer tomato sauce and herbs together for 15 minutes (for oregano and thyme/marjoram, I have used 1 teaspoon Italian Seasoning instead.). Spread over rice crust. Sprinkle with the rest of cheese and bake at 450 F until cheese is bubbly. Possible additions before cheese: Ripe olives, green olives, green peppers, onion, pepperoni, precooked drained sausage, ham, Canadian bacon, precooked drained hamburger. Sprinkle Parmesan cheese on top of mozzarella cheese or combine mozzarella cheese with cheddar cheese if you wish.
  22. This recipe comes to us from Tom Van Deman. Ingredients: 4 teaspoons flax meal 3 ½ teaspoons xanthan gum 1 cup water 1 teaspoon egg replacer (powdered form) 1 cup brown rice flour 1 teaspoons salt ½ cup sorghum or garfava flour 1 ½ teaspoon sugar ½ cup tapioca starch 2 packages dry gluten free yeast (~4 ½ teaspoons) ¼ cup stone ground corn meal 1 teaspoons cider vinegar ¾ cup potato starch [flour] 1 ¼ - 2 cups warm water (105F – 110F) 2/3 cup powdered milk (still in powder form) Olive oil Directions: Prepare flax meal: Whisk flax meal and 1 cup water in a small saucepan. Bring to boil; simmer for about 5 minutes; stir occasionally. The mixture will become slightly thicker. Set aside. Combine dry ingredients. Combine brown rice flour to yeast; blend thoroughly. Add cider vinegar and 1 cup of warm water to the flax meal mixture. Start mixing the dry ingredients on low speed; slowly add flax meal mixture. Increase speed of blender to medium; add more water until you have a very thick cake-like batter. (Do NOT let the batter get too runny.) Beat on high for 4 minutes. Preheat oven 400F. Spray French bread pan with Pam. Sprinkle pan with cornmeal until completely dusted. Spoon bread dough into two pans (Dont worry, the dough is supposed to be more runny than normal bread dough). Using a pastry brush and olive oil, brush the tops of the loaves to smooth them out. Cover with plastic wrap. Place in a warm, draft free place to rise for about 20 minutes - or until the loaves about double in size. Bake for 35-40 minutes. They are done if the loaves sound hollow when tapped. Cool on a cooling rack.
  23. Ingredients: 2 ½ cups Michelles flour mix*** (see below) 1 tablespoon xanthan gum 1 teaspoon salt ¾ teaspoon pepper 1 teaspoon crushed rosemary 1 teaspoon oregano 2 tablespoons sugar 1 ½ cups warm water 2 tablespoons yeast 1 teaspoon sugar 2 tablespoons olive oil 2 eggs Directions: Combine the first 7 dry ingredients in a bowl and set aside. In a mixing bowl combine half of the warm water (¾ cup), the yeast, and 1 teaspoon sugar. Allow the yeast to proof until foamy. Add the remaining ¾ cup water, olive oil, and eggs. Using the flat beater attachment, mix the yeast mixture on low and add the reserved flour mixture all at once. Mix on low speed until no lumps remain and the dough resembles a thick batter. Grease a 12-inch pizza pan and press the dough evenly to form a thick crust. Allow it to rise uncovered in a warm place, until doubled in bulk (You can warm your oven to 200F, turn it off, open the door for a minute, then put the Focaccia in). Remove the Focaccia from the oven. Preheat the oven 425F. Just before putting the Focaccia in the oven, top it with caramelized onion (see below**). Bake for 25-30 minutes until it is golden brown. Makes 8 servings. *** Michelles Flour Mix: 5 lbs. white rice flour 30 ounces potato starch (NOT the same as potato flour) **Easy Caramelized Onions ½ stick butter 2 large sweet onions, sliced 1 tablespoon brown sugar 2 tablespoons balsamic vinegar Salt and pepper to taste. In a large, heavy-bottomed pan, melt the butter. Add the onions and sauté over medium heat until the onions begin to brown. Add the sugar and increase the heat until the onions begin to caramelize. Add the vinegar and cook for another 2 minutes. Add salt and pepper to taste.
  24. This recipe comes to us from Valerie Wells. Filling: 1 or 2 tablespoons coconut oil or other cooking oil 1 pound ground pork ½ pound peeled shrimp, chopped ½ chopped onion 4 to 6 cloves garlic, minced 2 to 3 carrots, shredded or chopped ½ head cabbage chopped Sun Luck sesame oil gluten-free soy sauce (optional) Salt and pepper to taste Directions: Lightly brown pork with onions, garlic and shrimp and cook a minute or two more in hot oil. Stir in carrots and stir fry a minute more. Add in cabbage and stir fry until cabbage is wilted and soft. Season with sesame oil, soy sauce, salt and pepper to taste. Spread on large open pan or tray to cool before putting in wrappers (if you want egg rolls with eggs, stir in some scrambled eggs in the last minutes of cooking). Soak spring roll wraps (tapioca starch wraps available in Asian section of most grocery stores) in water until soft and pliable, about 30 to 60 seconds. Put softened wrapper on flat surface. Add one heaping tablespoon filling on wrapper close to you. Roll up one turn rolling away from you, turn lateral ends inwards and finish rolling. Let rolls rest 20 minutes before frying, which is about as long as it takes to roll all this filling if you have help. The point is, they fry up better if they have rested for a while. Dont fry them for Spring Rolls. For egg rolls fry in 1 inch oil, 1 ½ to 2 minutes on each side. If you have a deep fat fryer, you wont need to turn them. Be aware that tapioca wrappers dont cook up golden brown like wheat wrappers do. They stay pretty white looking, then suddenly blacken if over cooked, so watch them carefully. Serve with hot and sour sauce. Sweet, Hot and Sour Sauce Mix together honey, dry mustard and a bit of apple cider vinegar. How much you use of each ingredient depends on your taste. Add toasted sesame seeds if desired. Also be aware that this sauce gets hotter as it sits.
  25. This recipe comes to us from Sara Nagy. Ingredients: 2 cups cubed leftover turkey or chicken 8+ oz. cooked gluten-free spaghetti noodles broken in half (Dont overcook them, theyll cook more in the casserole) 1 Can Progresso Cream of Mushroom Soup (verify gluten-free) 8 - 16 oz. sautéed mushrooms 1 cup grated parmesan cheese Directions: Cook the spaghetti noodles. Sauté the mushrooms, add the chicken or turkey to warm through, add the soup and the sherry. Stir in about ¾ of the parmesan cheese and the noodles. Pour into a buttered casserole dish and top with the rest of the cheese. Bake at 325F, uncovered for about 35 minutes. This is a comfort dish!
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