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Found 6 results

  1. Celiac.com 05/18/2019 - Want to feel like a gourmet chef and dazzle your pickiest eaters with a simple juicy, delicious meat dish? This classic beef tenderloin is just the ticket. A little cooking twine, some salt, pepper, olive oil and butter give this beef tenderloin all the love they need. The result is a timeless classic that is also timelessly tasty, and naturally gluten-free. Ingredients: 1 (4-lb.) trimmed beef tenderloin, tied with cooking twine 4 teaspoons kosher salt 1 tablespoon coarsely ground black pepper 2 tablespoons unsalted butter 1 tablespoon avocado or olive oil Directions: Coat the beef with kosher salt, and pepper, and put it in the fridge uncovered overnight uncovered for 24 to 48 hours. This will give it a flavorful crust. Remove beef from refrigerator, and let stand at room temperature 1 hour. Heat oven to 250°F. Place beef on rack in a pan, and roast on center oven rack until a thermometer inserted in thickest portion registers 125°F for rare, 1 hour and 10 minutes to 1 hour and 30 minutes, turning midway through. When beef reaches desired temperature inside, remove it from oven, and turn on the broiler. Combine butter and avocado oil in a small saucepan, and heat over medium until butter melts. Brush meat with butter mixture, and place under the broiler until browned, turning once, about 1-2 minutes each side. Transfer to a carving board with board dressing, if desired, and let stand 15 minutes before slicing. Serve with Creamy Horseradish Sauce Gluten-Free Creamy Horseradish Sauce Ingredients: 1 cup well-drained prepared horseradish ½ cup sour cream ½ cup mayonnaise 2 tablespoons fresh squeezed lemon juice 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 teaspoons Worcestershire sauce Few drops Tabasco sauce Directions: Add ingredients to a bowl, and mix well, until creamy. Serve.
  2. Celiac.com 09/07/2018 - For the first time in one place, here are Celiac.com’s most popular recipes for gluten-free dinner entrees. These recipes have been enjoyed by hundreds of thousands of readers and have anchored more than a few gluten-free dinner tables. They are sure to please even the most hungry gluten-free eaters. Celiac.com’s Twenty Most Popular Gluten-Free Dinner Recipes are: Really Good Gluten-free Beef Stew Recipe Really Good Gluten-Free Chinese-style Fried Rice Recipe Easy Gluten-free Meatloaf Recipe Gluten-free Lobster Mac and Cheese with Truffle Oil Recipe Basic Gluten-Free Cheese Risotto Recipe Easy Gluten-Free Slow Cook Pot Roast Recipe Really Good Gluten-free Shepherd's Pie Recipe Really Good Gluten-Free Chicken Marsala Recipe Really Good Gluten-free Lasagna Recipe Gluten-free Italian-style Meatballs Recipe Gluten-Free Potato Salad Recipe Easy Gluten-Free Ground Beef Tacos Recipe Classic Gluten-Free Mexican-Style Rice Recipe Gluten-Free Chinese-style Lemon Chicken Recipe Celiac.com's Best Ever Gluten-free Thanksgiving Recipe Gluten-Free Corned Beef Recipe Gluten-Free Irish Soda Bread Recipe Easy Gluten-Free Bacon and Cheese Cornbread Recipe Gluten-Free Chicken Vegetable Curry Recipe Easy Gluten-Free Oven-baked Salmon Recipe
  3. Celiac.com 12/23/2017 - The holidays are often filled with drink and merriment. Sometimes a bit too much of each, so as to leave a reveler in a state that could described as hungover. When that happens, this tasty corned beef hash is just the trick. Make it up a day or so ahead of time, then heat it up the morning after your fiesta, and top it off with poached (or fried) eggs for a tasty brunch that will help put you back in the saddle. Sure, you could buy it canned, but it's so much better made fresh. Plus, it will give you some practice for St. Patrick's Day. Ingredients: Corned beef 2 pounds uncooked corned beef brisket, rinsed, trimmed, spice packet discarded if included 4 sprigs flat-leaf parsley 3 bay leaves, torn1 tablespoon black peppercorns 1 tablespoon coriander seeds 1 tablespoon yellow mustard seeds 1 medium onion, peeled, halved through root 1 large russet potato, peeled, halved crosswise Hash: ¼ cup chopped fresh flat-leaf parsley, plus more for serving 4 tablespoons unsalted butter1 teaspoon distilled cider vinegar4 large eggsKosher salt and freshly ground black pepper Fresh chives or scallions (for serving) Directions: Corned beef Place corned beef in a large stock pot and add water to cover by 1-inch. Add parsley sprigs, bay leaves, peppercorns, coriander seeds, and mustard seeds. Bring to a boil; reduce heat, cover, and simmer, skimming surface often and adding more water to pot as needed to keep meat submerged, and cook about 3½–4 hours, until corned beef is tender.Add onion and potato to corned beef in pot and cook until vegetables are very tender, 20–25 minutes. Remove onion and potato from pot. Set aside to cool; wrap separately and chill. Let corned beef cool in cooking liquid. Transfer corned beef to an airtight container and top with the rest of the cooking liquid. Cover and chill. Discard any remaining aromatics and cooking liquid. Best to refrigerate for a night or two before making the hash, but okay to use right away. Hash Remove corned beef from cooking liquid and shred enough to measure 2 cups. Reserve left over corned beef for sandwiches. Heat oven to 200° Thinly slice cooked onion and cut cooked potato into ½" pieces; toss in a large bowl with corned beef and ¼ cup parsley. Add a bit of water to the cooking liquid if it is dry; season with salt and pepper. Heat 2 tablespoons butter in a medium skillet over medium heat. Add ½ of corned beef mixture and press into a pancake. Cook undisturbed until underside is brown and crisp, 6–8 minutes. Flip the hash by inverting the pancake onto a plate, then slide it back into pan. Cook until second side is brown and crisp, 6–8 minutes. Transfer hash to a rimmed baking sheet, tent with foil, and keep warm in oven until ready to serve. Repeat with remaining butter and corned beef mixture.Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat to a gentle simmer and add vinegar. Crack an egg into a small bowl and gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next egg--use 30 second intervals. Poach until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs as they are done to paper towels. Serve eggs over hash, seasoned with salt and pepper and topped with chives/scallions, and more parsley, as desired.
  4. Celiac.com 11/04/2017 - If you're looking for a quick, nutritious and lean gluten-free dish, then try this recipe for surefire stir-fry. It's easy, delicious and highly versatile. You can make with chicken, pork or beef, as desired. I bet you can use tofu if you like. You can use nuts of choice, or none at all. You can use snap peas instead of green beans. Whatever you do, serve this over rice for a guaranteed dinner winner. Ingredients: 12 ounces chicken, pork, or beef, lightly salted, and cut into bite-size strips (about 1½-inches by ¼-inch) 8 tablespoons gluten-free soy sauce, split 3 tablespoons honey or brown sugar 2 teaspoons, sake or white wine, just a splash 4 garlic cloves, minced 3 fresh medium brown mushrooms, cleaned and sliced ¼ teaspoon dried crushed red pepper, as desired 1 pound green beans, trimmed, cut into bite size pieces 2 carrots, peeled, cut to matchstick-size strips 2 tablespoons cooking oil, like avocado or canola, corn, etc. 1 large red bell pepper, cut into bite-size strips 1 thumb peeled fresh ginger, sliced ½ medium onion, cut into wedges, sautéed 1 green onion, thinly sliced ½ cup lightly salted dry-roasted cashew halves, or sunflower seeds or anything like that Directions: Mix meat, 4 tablespoons soy sauce, 1½ tablespoons honey, 2 cloves of garlic, and crushed red pepper in medium bowl. Whisk remaining 4 tablespoons soy sauce and remaining 1½ tablespoons honey in small bowl; set aside. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon cooking oil in wok or large non-stick skillet over high heat. Add onions, ginger, red bell pepper, mushrooms, and stir-fry 1 minute. Add green beans, carrots, and remaining 2 cloves garlic, and stir-fry 1-2 minutes, until firm, but tender. Transfer vegetable mixture to a dish. Add remaining 1 tablespoon cooking oil to wok and allow to heat. Add meat and stir-fry 3-5 minutes more, until cooked through. Add the cashews, stirring briefly, about 30 seconds. Add the soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer into the bowl with the veggies, and mix well. Sprinkle with sliced green onions and serve over rice. Serves about 4 people.
  5. http://www.celiac.co...eef#entry828902 Does anyone know why Publix's regular beef - as in not 'Green-Wise' - doesn't make it on their gluten-free list? Also is non-organic grocery store beef safe in general? This list has got me afraid of grocery store beef now.
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