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Found 5 results

  1. This recipe comes to us from Fiddle-Faddle in the Gluten-Free Forum. This is an adaptation of Robyn Ryberg's biscuits, found here on celiac.com. Ingredients: 1/3 cup shortening ½ cup potato starch ¾ cup cornstarch 1 ¾ teaspoon xanthan gum 1 tablespoon baking powder ¼ teaspoon baking soda 1 tablespoon sugar ¾ cup milk ½ teaspoon salt ½ cup shredded sharp cheddar cheese ¼ cup butter, softened (optional--makes a very fattening biscuit!) ********************************** Another ¼ cup butter, melted, mixed with ¼ - ½ teaspoon garlic powder Directions: Preheat oven to 375F. In medium bowl, blend all ingredients except for last two. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick. Cut out biscuits with 2 ½ inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned. As soon as they come out of the oven, brush with melted butter/garlic combination. Makes 6-8 large biscuits.
  2. Celiac.com 02/21/2017 - Want to make something special for your sweetie, whatever day it happens to be? Try this silky, delicious lobster bisque for a special romantic dinner, and you're sure to have a hit on your hands. Ingredients: 1 pound raw lobster tail 4 cups fish stock ⅓ cup butter, softened 2½ cups water 2½ cups tomato puree 2 tablespoons sherry ½ cup heavy cream ⅓ cup potato starch 8 green onions, minced 1 medium onion, chopped 1 carrot, chopped 1 bay leaf 4 sprigs fresh parsley 4 whole black peppercorns 2 teaspoons chopped fresh tarragon 1 pinch ground nutmeg Directions: Cut lobster tail in half lengthwise. In a stock pot on medium heat, melt half the butter, add the scallions and onion and cook for 5 minutes, until soft. Add the carrot and cook for 2 minutes. Add the lobster tail halves, fish stock, parsley, bay leaf, peppercorns, and the water. Bring to a boil, reduce the heat and simmer for 20 minutes. Be sure to skim foam from surface regularly. Remove the lobster from the stock, allow to cool a bit and remove the meat from the shells. Set the lobster meat aside, crush the shell and return it to the pan. Simmering for further 40 minutes. Strain the stock through a sieve lined with 2 layers of damp muslin or cheesecloth. Strain two times, until stock is clear of any particles or pieces. Cut some thin slices from the lobster to use as a garnish and set them aside. In a blender, place the remaining lobster meat with a bit of the strained stock, and blend until smooth. Mix the flour and remaining butter to a paste. Add the pureed lobster to the pot along with the flour paste, tomato puree, sherry, cream, nutmeg and salt and pepper, to taste. Mix well. Add the tarragon and the remaining stock and cook, stirring continuously, over high heat until the soup boils and thickens. Reduce the heat and simmer for 5 minutes. Season to taste and serve garnished with reserved lobster meat and sprigs of tarragon, as desired.
  3. Want to make an easy romantic dinner that will fill the house with wonderful aromas? Try this recipe for steamed fresh lobster. Ingredients: 2 large onions, quartered 4 shallots, quartered 8 cloves garlic, peeled and chopped 2 lemons, quartered 2 oranges, quartered 6 stalks celery, quartered with leaves 4 tablespoons black pepper 4 tablespoons seasoned salt 2 fresh live lobsters or 4 (6 ounce) lobster tails ½ cup butter, melted Directions: Pour about 1 inch of water in the bottom of a large pot. Add all ingredients except lobster and butter. Bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. Keep covered and do not lift the lid! While the lobster is steaming, set the table, pour a glass of white wine, and light a few candles. Serve with melted butter for dipping.
  4. Looking to add a bit of comfortable decadence to a romantic meal? Then consider this delightful and delicious lobster infused version of good old mac and cheese. The cheese and pasta delivers a tasty serving of comfort, while the lobster and the truffle oil help to take it to 'eleven.' This recipe marries a rich, savory mac and cheese with the rich decadence of lobster to deliver a satisfying and romantic meal that will be remembered long after the last bite is gone. Ingredients: 1 (16 ounce) package gluten-free macaroni (I use Schar's penne) 1 (2 pound) lobster, split 2 tablespoons butter 1 small onion, diced 1 clove garlic, minced 1 shallot, chopped 8 black peppercorns 2 cups milk 5 tablespoons butter 5 tablespoons gluten-free flour 1 pound shredded Gruyere cheese 3 cups shredded Cheddar cheese 1 cup grated Romano cheese kosher salt and pepper to taste 3 tablespoons gluten-free panko bread crumbs or crushed Rice Chex (my preference) 1/8 to 1/4 teaspoon truffle oil (optional) Directions: Fill a large pot with lightly salted water, cook pasta until al dente, or slightly tender to the bite. Reserve about 1 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside. Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells. Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes. Heat oven to 350 degrees F (175 degrees C). Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the gluten-free flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the gluten-free pasta into a 4 quart casserole dish or a cast iron skillet and smooth the top. Sprinkle evenly with the gluten-free panko crumbs, or crushed Rice Chex. Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes. Remove from oven and allow to cool slightly. Top with a splash of truffle oil and serve.
  5. Lobster salad is a simple, elegant dish that will score big points with your loved one on Valentine's Day, anniversaries, or any time you need a little romantic twist to your meals. It's great to take on picnics, and can be served with your favorite gluten-free bread, or on top of your favorite salad. This recipe is easy to make and delivers a tasty lobster salad that just screams: L-O-V-E! Ingredients: 1 pound cooked lobster meat, cut into bite-sized pieces ¼ cup butter, melted ¼ cup mayonnaise (I like Kewpie, Japanese-style mayonnaise, but standard mayo will do fine) ¼ teaspoon ground black pepper Directions: Place the lobster chunks into a medium bowl, and add the melted butter. Toss until lobster is coat with butter, then stir in mayonnaise and season with black pepper. Cover and chill for a half hour or so before serving. Serve on toasted gluten-free bread, or on top of your favorite green salad.
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