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Found 10 results

  1. Celiac.com 03/25/2017 - Looking for a reasonably healthy snack for the kids, or an easy way to make a hit at your next gathering? These classic peanut butter bars are just like they used to serve in school; except they're gluten-free. Yes, that's a good thing. Ingredients: 1½ cups gluten-free graham cracker crumbs (I use Kinnikinnick Crumbs - Graham Style Gluten Free) 3 cups confectioners' sugar 1½ cups peanut butter 1 cup butter, melted 1 (12 ounce) bag milk chocolate chips Directions: Combine gluten-free graham crumbs, sugar and peanut butter and mix well. Add melted butter and mix well. Press mixture evenly into a 9 x 13 inch pan. Melt chocolate chips in microwave or in double boiler. Spread melted chocolate over peanut butter mixture. Chill until the chocolate sets, but is not totally hard, then cut into bars.
  2. Whoever thought of combining bacon and eggs with macaroni and cheese has earned a well-deserved place in my annals of culinary greatness. This Italian classic is a staple in my kitchen, and I try to make it at least once a month. It's quick, easy, tasty, and hugely satisfying. It's also easy to scale for larger or smaller groups. I typically use Schar pasta for this dish, but use what you like. Ingredients: ½ pound bacon, chopped 1 tablespoon chopped garlic Freshly ground black pepper 1 pound gluten-free fettucini or spaghetti, cooked al dente 4 large eggs, beaten 1 cup grated Peccorino Romano cheese ¼ cup butter, soft ¼ cup Italian parsley, chopped Salt Directions: Cook bacon in large saute pan on medium heat until crispy. Remove the bacon and drain on paper towels. Cook pasta al dente, according to package directions. When done, remove from heat, stir in a bit of butter to prevent sticking and cover. In medium bowl beat eggs lightly until creamy and season with salt. Pour off all except for 3 tablespoons of bacon fat from saute pan. Add the garlic to pan. Season with black pepper. Saute for 30 seconds. Add cooked pasta to pan with garlic. Add butter and toss until butter melts. Remove the pan from the heat and add the eggs and the bacon, and whisk quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Spoon into serving bowls and garnish with parsley. Serves: 4
  3. Celiac.com 07/30/2013 - Few things answer the siren call of the BBQ grill better than steak. The grill loves steak. Steak loves the grill. Whenever and wherever steak and BBQ sing their sizzling love song, good things are about to happen. Hungry eaters are about to smile. Appetites are about to be vanquished with love and good food. This simple recipe will help you write your own little verse of that special love song. It is easy to make, and delivers juicy, delicious kebabs that will have your diners laying on the praise and asking for more. Ingredients: 1 pound of cubed beef tri-tip 3 tablespoons olive oil 1½ tablespoon soy sauce 1½ tablespoon Worcestershire sauce 3-4 cloves garlic, minced 1 tablespoon parsley, chopped 1 tablespoon fresh thyme, chopped 1 medium onion, cut into medium-sized chunks 8-10 brown mushrooms, cleaned, de-stemed and cut into wedges 10-12 small potatoes, boiled salt and pepper to taste Directions: Rinse and boil potatoes until tender, but not mushy. Cut 1 pound of beef tri-tip into cubes. Mix 3 tablespoons olive oil with soy sauce, Worcestershire sauce, minced garlic, chopped parsley, thyme, salt and pepper. Skewer pieces of onion, mushroom and boiled potato between chunks of meat. Top with salt and pepper. Grill and serve.
  4. Celiac.com 07/23/2013 - Lamb is a delicious, but often overlooked addition to outdoor summer cooking. These lamb kebabs come together easily, with minimal prep and cleanup. They grill up quickly, and offer a delicious alternative to more common beef or chicken kebabs. So, next time your appetite calls for meat on a stick, think lamb, and give these tasty kebabs a try. Ingredients: 1-2 pounds of lamb leg meat, cubed (⅓ to ½ pound per person) 1 onion, grated 1 onion, cut into wedges 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 green bell pepper ½ cup olive oil salt and pepper Directions: Toss cubed lamb meat with 1 grated onion, ½ cup olive oil, and salt and pepper. Allow to rest and marinate for up to 8 hours before cooking. Skewer with lemon slices, onion and different colors of bell pepper. Grill over medium-high heat, being careful not to overcook. Lamb should be served rare to medium-rare inside.
  5. 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 bravado. This recipe will help you deliver delicious steak tacos that will put smiles on the faces of your family or guests. Ingredients: 1 pound top sirloin steak, cut into thin strips 10-12 corn tortillas - 6-inch 1 small onion, diced 4 fresh jalapeño peppers, seeded and chopped 6 limes, cut into wedges 2 cups fresh cilantro, chopped Favorite taco sauce Salt and pepper to taste Directions: If possible, grill the steak to medium rare, and slice it into thin strips. Squeeze juice from two limes onto meat and season with salt and pepper. If you can't grill the steak, then heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until meat is brown on the outside and cooked medium rare, about 5 minutes. Season with salt and pepper. Place tortillas on a plate, top with steak strips, squeeze a dash of lime, add onion, and cilantro. Top with your favorite taco sauce, wrap and eat. Makes 10-12 tacos.
  6. Cinco De Mayo is upon us, and if you love Mexican food, like I do, you probably also love Mexican-style rice. I've often wondered about the secrets to making really great tasting Mexican-style rice. Now I can wonder no longer. This recipe produces an easy, great tasting Mexican-style rice that will have your guests helping themselves to another plate, and asking you for your Mexican cooking secrets. Ingredients: 2 teaspoons vegetable oil 2 cup uncooked long-grain rice 1 medium onion, chopped 1 ½ teaspoon ground cumin 1 teaspoon chili powder 3 ounces canned diced tomatoes 2 teaspoons salt 3 cups water Directions: In a large saucepan, heat oil over medium heat. Stir in onion and saute until clear, but not brown. Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Serve with your favorite Mexican dishes.
  7. With summer winding down, we must soon bid farewell to our dear tomato. When they’re at the peak, I like to make this sauce with about 20 Roma tomatoes. A quick bath in hot water makes the tomatoes really easy to peel and add to any sauce. This is a great sauce to keep on hand and can be kept in the freezer for several months. It’s perfect for just about any meat or vegetable you want to dress or dip. Ingredients: 2 32-ounce cans crushed tomatoes 1 yellow onion, chopped 1 stalk celery, chopped 2 carrots, chopped 3 clove garlic, chopped 2 bay leaves ¼ cup olive oil 1 cup white wine 1 tablespoon fresh oregano, chopped 1 tablespoon fresh thyme, chopped 1 tablespoon pepper 1 teaspoon salt Directions: Heat oil in a large stock pot or Dutch oven over medium heat. Sauté onion and garlic until translucent, 5-7 minutes. Add celery, carrots, salt, and pepper, sauté for about 10 more minutes. Add tomatoes, bay leaves, and white wine. Reduce heat to low and simmer for 1 -1 ½ hours, until thick. Remove bay leaves and add oregano and thyme. Serve warm. For a smoother sauce, blend ½ the sauce at a time in a food processor.
  8. Cioppino is a classic seafood stew developed by Italian fishermen in San Francisco's North Beach area during the late 19th century. Cioppino is a variation on traditional fish soups and stews of southern Italy. It is commonly made from the catch of the day, which in San Francisco usually means a mix of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. Cooked in a broth of fresh tomatoes, garlic, and white wine, cioppino has become a famous San Francisco delicacy. Made famous at Fisherman's Wharf eateries like Scoma's, Alioto's and Grotto #9, cioppino is a dish that keeps people coming back. However, you don't have to make it all the way to San Francisco to enjoy this hearty, robust and memorable dish. Fall is a great time to make cioppino. Dungeness crab season is just around the corner, and the dish scales well to serve large numbers of guests. If you can get good quality fresh fish and seafood, then you can make cioppino, with or without the crab. I like to wait until crab season and go all the way! This recipe is makes enough to serve about 8 to 10 people. Ingredients: 1/4 cup olive oil 2 onions, chopped 4 cloves garlic, minced ½ cup fresh Italian parsley, chopped 2 teaspoons dried basil 1 teaspoon dried oregano 1 teaspoon dried thyme 1 (28 ounce) can crushed tomatoes 1 (8 ounce) can tomato sauce 1 quart chicken broth (gluten-free) ½ cup water 1 pinch paprika 1 pinch cayenne pepper 1 cup white wine 25 Manilla clams, fresh, cleaned 25 mussels, fresh, cleaned and de-bearded 25 shrimp, fresh, cleaned and deveined 18 scallops, fresh, rinsed 1½ pounds cod, halibut, or other whitefish fillets, cubed 2 whole Dungeness crabs, cleaned and cracked Or, if adding just meat, about 2 pounds of cooked Dungeness crabmeat salt and pepper to taste Directions: In a large pot over medium heat, heat the olive oil, and saute the onion, garlic until tender. Add parsley, and stir briefly until soft. Add salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, chicken broth, water, paprika, cayenne pepper. Stir well, lower heat, and simmer 30 to 45 minutes, adding wine a little at a time. About 15 minutes before serving, add crab. After 5 minutes, add clams, mussels, prawns, scallops, and fish. Increase heat a bit and stir gently. When the mussels open, the prawns and crab turn pink, and the cod is flaky, the seafood is done, and your cioppino is ready to serve. I like to serve it with fresh, gluten-free bread.
  9. When I was in Italy, a while back, one of the delicious, reliable gluten-free staples was the local minestrone soup. A well-prepared minestrone is a simple, rich, delicious concoction of stock, vegetables, beans, and herbs. But, it tastes like the stuff culinary dreams are made of. Never once did the local versions of this timeless Italian classic fail to disappoint. On my return to the U.S., I resolved to find the best minestrone recipe I could find, and to master that recipe to the best of my abilities. Behold the fruits of my odyssey. This classic Italian soup has seen numerous variations and spins from chefs around the world. This simple, easy version is a delicious, easy to make, and extremely healthy, featuring tomatoes, beans and fresh vegetables. Minestrone is best when prepared a day in advance and refrigerated overnight to allow the flavors to marry. For those who enjoy noodles in their minestrone, simply boil up some of your favorite gluten-free pasta and add to the soup as you like. Ingredients: 4 tablespoons olive oil 2 leeks, sliced 4 carrots, chopped 2 zucchini, thinly sliced 8 ounces green beans, cut into 1 inch pieces 4 stalks celery, thinly sliced 6 leaves of Napa cabbage, roughly chopped 3 quarts chicken or vegetable stock 2 pounds chopped Roma tomatoes 2 tablespoon chopped fresh thyme 2 cans of canellini, or white beans, with liquid (15 ounces each) ½ cup red wine (optional) salt and ground black pepper to taste Directions: Heat olive oil in a large soup pot, over medium heat. Add leeks, carrots, zucchini, green beans, and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally. Stir in the stock, cabbage, tomatoes, thyme and canned beans with liquid. Bring to a boil, cover, reduce heat to low, and simmer for about 30 minutes. If desired add red wine at this point. Simmer for an additional 15 to 20 minutes. Remove from heat, and allow to cool to serving temperature. Season with salt and pepper to taste. Serve with grated Peccorino Romano cheese and a sprinkle of chopped fresh Italian parsley.
  10. ½ cup gluten-free butter or margarine 2/3 cup sugar 3 eggs 2 cups Bette Hagmans 4 Flour Blend ½ teaspoon xanthan gum 1 teaspoon baking powder 1 teaspoon gluten-free vanilla pinch of salt Melt butter or margarine on a low heat in a small sauce pan. Beat eggs in a large bowl and add vanilla. Add sugar to the egg mixture and beat well. After butter has melted, allow to cool slightly and then add to egg and sugar mixture. Sift in flour and baking powder into the wet mixture, stirring well to ensure all flour is completely mixed. Bake using pizzelle iron. Makes about 2 dozen.
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