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Celiac.com 09/14/2016 - Want to get gluten-free and fancy in a flash, with minimal effort and maximum culinary impact? Mayonnaise is your friend. Ingredients: Fresh vegetables, cut into bite-sized pieces. (I usually include carrots, steamed cauliflower, steamed broccoli, blanched asparagus, fresh radishes, fresh celery, fresh cucumbers, and fresh tomatoes.) Mayonnaise Your choice of spices, including Sriracha, mustard, horseradish, smoked paprika, chipotle powder, curry powder, minced dill pickles, roasted garlic, lemon zest, or lime juice. Directions: Mix 1-2 tablespoons mayonnaise as desired with Sriracha, mustard, horseradish, smoked paprika, chipotle powder, curry powder, minced dill pickles, roasted garlic, lemon zest, or lime juice. Place into small serving dishes, and serve with vegetable platter.
Preheat oven to 350 -375F. Cook until just al dente, 2 oz pasta per person. If using spaghetti, break into half lengths prior to cooking. Drain pasta. Chop 1 onion, sauté until golden in butter or olive oil. If desired, chop some garlic and one or more chilies or banana peppers, add to pan after onion is golden and continue to sauté. Also if desired, slice about a half cup fresh mushrooms, add to pan after onion is golden and continue to sauté until nicely browned. For each person, grate 1 to 2 oz sharp cheddar cheese. Other cheeses may be used as desired, and more is better than less. Have on hand about an ounce of cream cheese per person, cut into small chunks. Grease well with butter a casserole of an appropriate size. Start layering in casserole--a thin layer of pasta, layer of sautéed vegetables, layer of grated cheese and a few chunks of cream cheese, sprinkle with black pepper, cayenne, and nutmeg (very small amount of nutmeg). Keep layering, holding back some cheese and ending with a layer of pasta. Put the last of the cheese, including some cream cheese, on top of the last pasta layer. If desired, top with sliced tomato and/or grated Romano along with the other cheeses. Dot with butter. Put uncovered casserole in oven. Bake about 40 minutes, until top layer of cheese is melted and top cream cheese chunks are golden brown and butter in casserole is bubbly. Serve piping hot.