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  1. Celiac.com 01/19/2019 - Want to blow some minds, turn some heads, and please some hungry eaters? These pulled pork quesadillas are just the thing to rock your Super Bowl Party or your next big potluck. They are guaranteed to disappear and have people asking for the recipe. Ingredients: 1 package Kirkland Signature Pulled Pork (or other plain, gluten-free pulled pork--32 ounces) 2 dozen gluten-free corn tortillas, fried crisp 1 medium head of green cabbage, finely shredded 1 large carrot, peeled and shredded 1 cup cilantro, minced 1 cup cooking oil Miracle Whip, Kewpie, or a gluten-free version* Apple Cider vinegar Sugar, to taste Salt, to taste Black pepper, to taste 4 large, ripe avocados 1 tablespoon fresh lemon juice 3 cups gluten-free Pico de Gallo, or other fresh salsa Gluten-free hot sauce, as desired Directions: First, you’re going to blend the shredded cabbage and carrot, sugar, Miracle Whip (or other), cider vinegar, salt and pepper to make good old fashioned coleslaw. If you already have a favorite coleslaw recipe, you can make that. Here's a simple coleslaw recipe, just in case. Make slaw ahead of time, and set aside. Drain off any excess moisture from the coleslaw before serving. The next thing you’ll do is make guacamole from the avocados. Here’s a recipe for great guacamole, although, I'd omit the cilantro for this dish. Alternatively, you can put the peeled and pitted avocados in a bowl, mash them up, and stir in a bit of pico de Gallo, lemon juice and salt. Fresh tortillas work best for this dish, but you can use pre-made in a pinch. If making fresh tortilla crisps, begin by heating cooking oil in deep pan. Cook one tortilla at a time, turning as needed. When tortillas are crisp and golden brown, remove to paper towel on a plate. Cook remaining tortillas. Heat pulled pork in small batches, as needed. When tortillas are all cooked and pulled pork is heated, it’s time to make tostadas. To make tostadas, place one crisp tortilla shell on a plate, and top with guacamole, then coleslaw. Add cilantro, pulled pork, salsa and hot sauce as desired. Enjoy! *Miracle Whip is not labeled gluten-free, but it contains no gluten ingredients, and is well tolerated by many folks with celiac disease. If you prefer, you can make your own using gluten-free mayonnaise, cider vinegar, sugar, mustard, and dried garlic powder. Start with the mayo, then add sugar and other ingredients one by one, until you reach your desired taste.
  2. Hey there, I have a completely gluten-free kitchen. I attend a weekly community group and am trying to host at my house more often so that I don't have to deal with contamination (or bringing my own separate food). So, I (the host) usually cook one main item, while everyone else brings accompanying things. For example, Tacos - I would cook meat, different people would bring tortilla chips, salsa, sour cream, cheese, etc. Another example - Chili - I cook chili and they bring cheese, chips, sour cream, but this leaves me with a very expensive portion of the meal and it is a big group. I need ideas where I can feed 20ish people and not be stuck with the majority of the expense! There are of a lot of college kids in the group and so there are only 3-4 of us who can bring cooked/prepared dishes. There are also a boatload of kids. The group has done spaghetti (someone brings bread though so I don't want to try this), breakfast for dinner (waffles - even though I didn't eat one I still got glutened somehow), pizza with people bringing toppings (I might try this, I am okay with cooking gluten-free crusts even though I won't eat them). I need ideas for this!!! What can I cook where I am only cooking a portion of the meal and everyone else is bringing complementary items? I am dairy free so the main dish can't have dairy or I myself can't eat it. I am also grain free, oh boy this gets complicated fast doesn't it? Ideas!!!?!?!?! Many many many thanks!
  3. Dianaw

    Work Potluck

    I got sick yesterday at work. There was a potluck for my coworker's birthday. I ate my own food, all things I've had before, and avoided all potluck items. The triscuts and wheat thins were placed right next to my desk however. Is it possible I somehow got contaminated from the crackers? By the end of the day I bloated, developed heart burn, abdominal pain, and mood swings.
  4. This easy-to-make recipe combines tomatoes, black beans, corn and spices to deliver a sure to please salsa that makes a welcome addition to any game day potluck or friendly gathering. Ingredients: 2 cans (14-1/2 ounces each) diced tomatoes 2 large tomatoes, chopped 1 cups frozen corn, thawed 1 can (15 ounces) black beans, rinsed and drained 1 medium sweet onion, finely chopped ¼ cup lime juice ¼ cup fresh cilantro, minced 2 tablespoons cider vinegar 2 tablespoons gluten-free hot pepper sauce 1 garlic clove, minced 2 teaspoons ground cumin 2 teaspoons coriander seeds, crushed 1 teaspoon kosher salt 1 teaspoon coarsely ground pepper 1-2 jalapeño peppers, diced. optional Directions: Place an undrained can of tomatoes in a large bowl; drain the remaining can and add to the bowl. Stir in the chopped fresh tomatoes, corn, beans, onion, lime juice, cilantro, vinegar, pepper sauce, garlic and seasonings. Stir in jalapeño, as desired. Cover and refrigerate until serving. Serve with tortilla chips.