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I am a person who loves Ranch Style Beans. I love them as a side with BBQ, I love them with Mexican dishes. I know that some people say that Ranch Style Beans are safe for people with celiac disease, but I also know that plenty of folks prefer to make their own food, just to be sure. Below is a recipe for a homemade version of Ranch Style brand beans that is sure to please even the pickiest bean lovers. These beans go great with rice and make a fine side anytime you barbecue or grill. Ingredients: 1 pound dry pinto beans 5 cups cold water 2 teaspoons gluten-free chicken bouillon 4 ounces ham hocks 6 ancho chiles, stems and seeds removed 4 cloves of garlic, minced 1 medium onion, chopped ¼ cup tomato puree (add in the last 30 minutes of cooking) ¼ teaspoon liquid smoke 1 ½ tablespoons brown sugar, divided ½ teaspoons red chili powder ½ teaspoon paprika 1 teaspoon apple cider vinegar 1 teaspoon black pepper 1 teaspoon cumin ½ teaspoon oregano 1 cup of water 1 teaspoon seasoning salt (add in the last 30 minutes of cooking) Directions: Soak the beans covered in water overnight. Drain and rinse the soaked beans. Heat a cast-iron skillet to medium high, cook the anchos on each side for a couple of minutes, until they start to bubble and pop, turn off the heat and fill the skillet with warm water. Let chilis soak until soft and re-hydrated, which should happen after half an hour or so. In the same pot you use for the beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute. Toss cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chilis. Puree until smooth. Add the pinto beans and broth to the pot and stir in the chili puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. When you're satisfied that the beans are done, salt and pepper to taste. Feeds four to six.
I just discovered a ranch dressing that is gluten, dairy, and soy-free, and it actually tastes great. It is called “Nude Ranch” and is made by Abby's Table. I would have to agree that this product is absolutely nude from everything except for taste and nutrition. Chef Abby believes in using the freshest, high-quality ingredients, in order to provide a full nutritional profile. I also would like to include that all of Abby's Table gluten-free dressings are hand packed with care and can be shipped right to your doorstep. I really enjoyed how versatile the gluten free Nude Ranch dressing was, and how I was able to use it in a number of ways that traditional ranch cannot be used. For example, I enjoyed this product alone as a dip, as a salad dressing, and I even used it to make a creamy brown rice risotto! In addition Abby's Table provides a variety of gluten-free recipes that are easy to follow to help you create a healthy dish for just about anyone. Before trying this I would have never have guessed that there was a gluten free ranch dressing that was gluten free, all natural, and was actually good for me! Visit their site at: http://www.abbys-table.com. Note: Articles that appearin the "Gluten-Free Product Reviews" section of this site are paid advertisements. For more information about this seeour Advertising Page.
This recipe comes to us from Chris Hansen. Makes about 2 cups Ingredients: 1 cup gluten-free buttermilk 1 cup gluten-free mayonnaise ¾ teaspoon salt ½ teaspoon onion powder ¼ teaspoon garlic powder 1 tablespoon dried parsley ½ teaspoon dried marjoram ½ teaspoon dried thyme ½ teaspoon cider vinegar Pepper to taste Directions: In a bowl, whisk the mayo and the buttermilk together until smooth. Add the remaining ingredients, crushing the herbs in your hands before adding, and mix well. Season with pepper and additional salt to taste. Refrigerate for a couple of hours to let the flavors blend. You can make a dip with the same seasonings--just use sour cream instead of the buttermilk in the original recipe. If youre "really" organized, you can make up little baggies of just the dry ingredients ahead of time and tape the recipe to the bag...then all you have to do is measure out the mayo, buttermilk, and vinegar. To use fresh herbs instead, mince the herbs finely, and use 3 times as much (e.g. 3 tablespoons fresh parsley, 1 ½ teaspoons fresh marjoram and thyme). Optional: Additional herbs like a tablespoon or so of fresh basil.
This recipe comes to us from Phyllis Chinn. 12 tortillas - spray with oil and roast at 350 until crispy (turning once). Reserve. Sauce: 2 Tablespoon butter 2 cloves garlic, minced ¾ teaspoon chili powder ½ teaspoon salt ½ teaspoon ground pepper ¼ teaspoon cayenne ¼ teaspoon ground cumin 2 Tablespoon gluten-free flour 1 cup chicken broth ½ cup milk 3 Tablespoon sour cream Melt butter and sauté garlic until soft; add spices, flour, and mix well. Add broth, milk and cook until thickened, stirring constantly. If too thick, add more broth. Remove from fire and stir in sour cream. Set aside. Meat/vegetable mixture: 1 ½ pounds ground beef; brown and set aside. 1 Tablespoon butter 1 onion, chopped 1 clove garlic, minced 1 small green bell pepper, cored, seeded, and chopped 8 oz. mushrooms, sliced ½ cups sliced ripe olives 1 10 oz. can of Rotel tomatoes (Rotel tomatoes are a southern type of canned tomato with chilis - it contains tomatoes with juice, chopped green chili peppers, salt, and spice) Melt butter and sauce vegetables until cooked through - add Rotel tomatoes and beef. Cook down until no longer juicy. 2 cups shredded Colby or cheddar cheese Break up crisp tortillas into large pieces and layer ½ of them in 8 x 12 oiled casserole. Layer ½ of meat mixture; ½ cheese; ½ sauce; rest of chips; rest of meat; rest of cheese; and rest of sauce. Bake at 350 until bubbly. Note: 4 cups cooked, shredded chicken or turkey may be substituted for beef.