Gluten Free Food Ideas

Entire Thanksgiving dinner in one post

2008-10-30T23:07:00.002-04:00

Ingredients for turkey:

One 12 to 15 pound turkey (*gluten free)
1 Tablespoon BBQ sauce (your favorite)
1 Tablespoon Italian salad dressing
1 Tablespoon honey
Salt & Pepper

Ingredients for gravy:

turkey drippings
1 teaspoon cornstarch
2 Tablespoons water
salt to taste
pepper to taste

Ingredients for mashed potatoes:

6 to 12 potatoes (I like to use red potato)
Water
Butter
Salt and pepper to taste
Milk

Vegetables

Any kind you like (steamed is best)

Ingredients for stuffing:

1 to 2 sticks butter (1/2 to 1 cup)
4 to 6 large sticks of celery, chopped
1 large onion (I use red onion), chopped
1/2 cup parsley, chopped
One or two 8-ounce can water chestnuts, chopped
3-5 green apples, chopped in cubes
Lots of pepper
Lots of garlic
Salt to taste
Lots of Italian seasoning (oregano, basil, thyme)
1 small loaf of gluten free bread (I use a Raisin Bread)

Ingredients for Sweet Potato

1/2 or 1 sweet potato per guest
butter

And this is how you make it all...

*Make sure the turkey you buy was not treated with additives or injected with gravy making ingredients or juices. Read all the ingredients before buying your turkey. Stay away from "modified food starch, etc."
Turkey:
Completely thaw the turkey as per its wrapper instructions. Wash with water (no soap for you novices) and clean the turkey. If you are inclined, you can boil the innards to chop and add to you dressing. Pat dry with a clean towel or paper towels.

Stuffing: In a large skillet pan, melt the butter. Add celery, onion, parsley, and seasonings ... saute. When onions are clear add water chestnuts and apples. Simmer on low heat while you toast the bread. Cut the bread into cubes and place on a cookie sheet. Brown in oven at broil until crispy brown. Take bread and place in a large bowl, then pour mixture from pan over bread and stir until well mixed together. Save the left-over butter residue in the bottom of the saute pan. Set aside to cool a bit.

Turkey: Take your turkey and place on a turkey rack in a big roasting pan. Stuff dressing into the turkey cavity, both front and back (neck and you know what). Skew together to close opening. Mix together BBQ sauce, Italian dressing, honey, salt and pepper and some of the butter residue from your stuffing saute. Should be a liquid paste consistency. Rub all over the turkey. This is a great way to seal in the moisture and flavor of the turkey and it comes out a lovely rich brown color.

Place in oven at 325 degrees for about 20 minutes per pound or until your meat thermometer registers 180 degrees. Put about a cup of water in the bottom of the pan so that the drippings from your turkey don't burn up, (you may have to add water occasionally to the bottom of the roasting pan. Baste you turkey occasionally with the drippings from the bottom of the pan or with butter and seasonings.

Gravy: After you remove the turkey from the oven, pour all the drippings into a sauce pan. Add some gluten-free broth if you do not have enough drippings. Mix corn starch with water and stir well until all the corn starch is dissolved. Bring drippings to a gentle boil and stir in corn starch mixture. Mix in well and remove from heat (you do not want to over cook your gravy). Gravy should thicken. You may need to add more corn starch. Let the burner cool down and then gently simmer the gravy. Add salt and pepper to taste. Note: Some turkey's you buy now have a gravy mix with them this mixture has wheat flour in it.

Mashed potatoes: Place in large pot and boil potatoes in water. Make sure water covers all the potato. Boiling at a medium heat will take longer, but you are less likely to have a mess from the water boiling over. This should take any where from 45 minutes to 1 hour depending on how much potatoes you cook. Potatoes are done when you can easily stick a knife through them. I leave the peels on the red potatoes, but you can either remove them before or after you cook them. Drain water from the potatoes and place in a mixer bowl. Add butter, salt, pepper and a little bit of milk (room temperature, not cold) and beat until smooth, adding milk for smoothness.

Sweet potato: These can be cooked many ways. My mother likes them baked with brown sugar. My husband just likes them baked plain (wrap in foil, throw in oven last hour of the turkey cooking), and I don't like them at all.

You found this recipe on 1st Traveler's Choice Internet Cookbook.

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Tips for Gravy

2008-10-30T23:01:00.002-04:00

For making gravy, use arrowroot starch; it thickens better than wheat flour, anyway. I like to add a dash of dry sherry, brandy, or wine as well.

As an all-around basic flour substitute, I keep a bag of Pamela's Ultimate Baking Mix in the fridge, and use it to thicken soup and chili, to coat and dredge pan fried cakes, and honestly, it works as a one to one sub in almost every baking recipe I've converted.

Dinner Rolls

2008-10-30T22:56:00.001-04:00

Ingredients

4 tablespoons shortening
3 tablespoons honey
2 eggs
1 packet yeast (about 1 T)
1 cup sour cream
1/2 cup potato starch
1 cup cornstarch
1/2 teaspoon baking soda
1 tablespoon baking powder
2 teaspoons xanthan gum
3/4 teaspoon salt
3/4 teaspoon vinegar

Directions

1 Preheat oven to 350 degrees F.
2 Combine all ingredients.
3 Mix well to remove all lumps.
4 The dough will be quite wet.
5 Wet hands to handle dough.
6 (Re-wet hands as needed.) Take about 1/4 cup of dough and shape into a ball.
7 Drop into greased baking tin.
8 (I use muffin or popover tins.).
9 Repeat until all dough is used.
10 Bake 18-20 minutes, until toothpick inserted in middle tests clean.
11(Maybe it's my oven, but mine bake in 14 minutes.).

Cranberry-Apricot Sauce

2008-10-30T22:53:00.000-04:00

Ingredients:

12 ounces fresh or frozen cranberries
1/2 cup dried apricot halves — chopped
1/2 cup unsweetened applesauce
1/2 cup water
1/4 cup orange spreadable fruit

Instructions:

Over medium-high heat combine all ingredients; cook until cranberries have popped, 10 minutes.

Cool and serve at room temperature.

This recipe yields 10 servings; 1/4 cup servings.

Cranberry Rice

2008-10-30T22:51:00.001-04:00

Ingredients

1C brown, wild, mixed rice
1/2 leek, white part only. Slice, then dice into quarters
8-10 white mushrooms, diced, no stems
***Variation, add small head of broccoli Florets as well
1 clove garlic, minced or pressed
1T "chicken" seasoning, or veg. boullion
1/2 cup fresh cranberries, halved
3C water

Directions

Preheat oven to 350. Combine all of the above ingredients in a 2-3 qt. casserole. (I use a round 2.5qt). Cover and cook for 1-1 1/2 hrs. The timing is varied because ovens differ. Check it after about 45 minutes, stirring if desired (I usually stir) it may still seem quite liquidy...but beware. It will go from watery to done in the blink of an eye!

for the final 10 minutes, remove lid if desired.

Green Bean Casserole

2008-10-30T22:49:00.001-04:00

Gluten Free Green Bean Casserole

Ingredients
6-8 slices bacon
1 c. chopped onion (med)
3 cans french style green beans, drained
2 recipe GF mushroom soup
1 c. crushed potato chips (optional)
8 oz. mozzarella cheese, shredded (optional)

Directions

Cook bacon in a large skillet until crisp, remove, crumble and set aside.

Drain off excess bacon drippings, leaving 1 to 2 tablespoons in the skillet. Sauté onions in bacon drippings until tender; drain. Make cream soup base according to recipe, adding chopped mushrooms. Combine onion, beans, mushroom soup, and crumbled bacon; blend well. Add salt and pepper to taste.

Spoon mixture into a 9X13 pan. bake at 350° for 30 minutes. Sprinkle potato chips and cheese on top of green bean mixture. Return to oven just until cheese is melted. (5-8 minutes)

Cream Soup Base- used above

1 c. dry milk powder
1 c. white rice flour
2 Tbs. dehydrated minced onions
½ tsp. pepper
½ tsp. salt

Mix together. Store on the counter.

To make cream soup from the base, mix together:

¼ c. base
¼ c. cold water
1 c. hot beef broth (Swanson's)
1 small can mushrooms chopped finely

Whisk together soup base and cold water. Cook and stir over medium heat until thick and bubbling.

Turkey Pan Gravy

2008-10-30T22:46:00.001-04:00

Ingredients

1 1/2 cups dry white wine (or increase stock and omit the wine)
1/2 cup onion, chopped
1/2 cup shallot, chopped
1/2 cup mushroom, chopped
7 cups vegetable stock (or use chicken stock)
chopped chicken giblets (optional)
8 tablespoons water
3 tablespoons cornstarch (more or less depending on how thick you want it)
salt and pepper

Directions

1 Spoon off all but about 4 tbsp of the fat in the roasting pan.
2 Make sure you leave all the brown bits.
3 Add wine (or some stock if not using wine) the onions, shallots and mushrooms.
4 Turn heat to high, stirring and scraping until most of the wine has evaporated, the onion is soft and the bottom of the pan is clean.
5 Add the stock and continue to cook for about 10 minutes.
6 If you are using giblets put them in for this cooking time.
7 Mix cornstarch with the water.
8 Turn heat to low and stir in the mixed cornstarch.
9 The gravy will start to thicken almost immediately.
10 Cook stirring until the gravy has thickened, if you want it thicker mix a bit more cornstarch with water and add stirring and cook for 5 minutes more.
11 Season to taste with salt& pepper.

Gravy

2008-10-30T22:41:00.001-04:00

GLUTEN-FREE GRAVY

1/4 cup unsalted butter
1/4 cup sweet rice flour
2 cups chicken stock (or juices from the roasted turkey)
salt and pepper to taste

Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour and the mixture has become coherent (see picture above), let it cook in the pan for two to three minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.

Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquified into gravy. This will take awhile, perhaps ten minutes or so. Be patient. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.

Gluten Free Girl

Stuffing

2008-10-30T22:40:00.000-04:00

Ingredients
1 Tbsp margarine, melted

1/4 cup onion (chopped or diced)

1/4 cup celery (chopped or diced)

1/2 peeled, cored and sliced apple

1/2 can gluten and casein free chicken broth

1/2 loaf gluten and casein free white bread (cubed)

Mix all ingredients thoroughly together. Pour into small greased casserole dish and cover. Bake at 350°F for 20 minutes, remove cover, bake for additional 5 to 10 minutes. Serve while hot. *Obviously you can adapt this with any vegetables that you like such as mushrooms or whatever.This recipe can be doubled, tripled or made in any amount.

Spinach Dip

2008-10-30T22:25:00.002-04:00

Ingredients:
1 10-ounce package frozen chopped spinach
1/2 cup parsley, chopped
1/2 cup green onions, chopped
1/2 tsp. salt
1/2 tsp. pepper
2 cups mayonnaise

Preparation:
1. Thaw the spinach. Drain for several hours.
2. Mix spinach with other ingredients.
3. Chill to blend flavors.
4. Serve with fresh carrots, cauliflower, cucumbers, and other favorite vegetables.

Scallop recipe

2008-02-25T19:40:00.002-05:00

Tender bay scallops are sauteed with garlic and lemon juice, the flavors of scampi, in this super quick and elegant main dish.
Prep Time: 10 minutes
Cook Time: 8 minutes

Ingredients:

9 oz. pkg. frozen sugar snap peas
2 Tbsp. butter
1 Tbsp. olive oil
2 cloves garlic, minced
9 oz. pkg. frozen bay scallops, thawed, patted dry
1/8 tsp. dried marjoram
1/4 tsp. salt
1/8 tsp. pepper
1 cup grape tomatoes
1 Tbsp. lemon juice
hot cooked rice

Preparation:

Cook snap peas in the microwave according to package directions. While peas are cooking, heat butter and olive oil in large skillet and add garlic. When sizzling, add scallops. Cook and stir for 3-4 minutes until scallops are opaque and tender.
Remove peas from microwave, drain, and add to skillet with seasonings.
Cook 1 minute, then add tomatoes and lemon juice.
Cook for 1-2 minutes until heated. Serve over rice.

3 servings

Shrimp and Artichoke Linguine

2008-01-20T23:48:00.000-05:00

INGREDIENTS

1 package GF pasta noodles
2 tablespoons olive oil
1 onion, chopped
1 clove crushed garlic
1 pound large shrimp - peeled and deveined
1 1/4 cups frozen artichoke hearts
1/2 cup white wine
2 tablespoons lemon juice
2 teaspoons lemon zest
salt to taste
ground black pepper to taste
2 tablespoons chopped fresh parsley

DIRECTIONS
Cook pasta according to specific package directions.

While pasta is cooking, saute onion and garlic in oil for about 5 minutes. Remove to bowl. Add shrimp to remaining drippings, and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, lemon peel, salt, pepper, and cooked onion. Heat to boiling over high heat. Reduce heat to low; simmer, covered, for 4 to 5 minutes. Toss with pasta and parsley. Serve immediately.

Shrimp and Sugar Snap Peas

2008-01-20T23:45:00.000-05:00

30 minutes

INGREDIENTS
1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 1/2 pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 1/2 cups dry white wine
1/4 cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1/3 cup chopped fresh basil

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.

Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.

Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Black beans and rice

2008-01-20T19:50:00.000-05:00

Black Beans and Rice

INGREDIENTS
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained

DIRECTIONS
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Variations
diced tomatos and extra garlic.
After adding the black beans, I added 1/4 tsp garlic powder, 1/8 tsp paprika, and a pinch of cayenne pepper.

Home fries

2008-01-20T19:48:00.000-05:00

8 ounces red Yukon Gold potatoes
spray oil
1 small onion
1/4 tsp salt
fresh ground black pepper

Place the diced potatoes in a glass bowl and put the bowl in the microwave. Set for one minute on high. After the minute is up stir the potatoes and let rest.

Place a large non-stick skillet over medium-high heat. Spray lightly with oil and when the pan is hot add the diced onion. Cook, tossing frequently, until the onions begin to turn a light brown.

While the onions are cooking repeat the first step with the potatoes twice. Cook them for one minute on high, remove the bowl, stir and let rest in between each minute of cooking about 3 minutes.

When the onions have browned add the potatoes, salt and pepper to the pan. Spray lightly with oil one more time and toss the home fries until the potatoes are lightly browned.

Chocolate Cake

2008-01-13T16:24:00.000-05:00

Decadent Chocolate Cake

1 1/2 cups gluten-free flour mix
1 tsp xanthan gum
1 tsp unflavored or orange flavored gelatin
2 TBs (heaped) cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 cup sugar
2 TBs molasses
2 eggs
5/8 cup vegetable oil
5/8 cup soy milk or milk

1. Preheat oven to 325 degrees. Grease two 8-inch, round cake pans and line with circles of waxed or parchment paper.
2. Sift dry ingredients together in a large mixing bowl. Add the wet ingredients and stir for 2 minutes until thoroughly blended.
3. Pour the cake batter into the two pans, divide evenly and gently spread throughout the pan.
4. Bake for 35-45 minutes. Watch carefully. Bake until it's pulled away from the edge and firm on the top.
5. Cool for 10 minutes and then turn out onto a wire rack. Frost with gluten-free icing.

Gluten-Free Flour Mix
MAKES 9 CUPS

2 cups garfava bean flour (2/3 part)
1 cup sorghum flour (1/3 part)
3 cups corn starch (1 part)
3 cups tapioca flour (1 part)

Mix thoroughly and store in a container for future use.

Manicotti

2008-01-13T16:22:00.000-05:00

Manicotti
Makes approximately 8 manicotti

Shells
3 eggs
1 cup water
1 cup rice flour
1/4 cup water
1/2 teaspoon xanthan gum
Pinch salt
Vegetable oil

Filling
15 ounces gluten-free ricotta cheese
8 ounces gluten-free mozzarella cheese, grated or finely minced
3/8 cup gluten-free parmesan or Romano cheese, grated
1/8 cup parsley flakes
1/8 teaspoon salt
2 eggs
26 1/2 ounces of your favorite tomato sauce
Browned ground beef (optional)

1. Heat your favorite tomato sauce, adding ground beef and any other additions you like. Simmer slowly while you prepare the rest of the recipe. Preheat oven to 350 degrees.

2. To make the shells, place eggs and water in a bowl and combine with a hand mixer. Slowly add rice flour, xanthan gum and salt. Mix until it reaches consistency of smooth but thin pancake batter. Heat 8-inch cast iron skillet on high, thinly coating the bottom with oil. (Skillet is ready when a bead of water dances on pan¹s surface.) Slowly pour in enough batter to thinly cover the complete bottom of the skillet. Reduce heat slightly. Shell is ready when edges curl up. Do not turn shell over. Slide it out of the skillet onto a large plate. Continue the process, re-oiling the skillet between shells. Stack shells on top of one another. Set aside.

3. To fill the shells, mix the three cheeses in a large bowl, reserving a small amount of mozzarella for later. Add parsley flakes, salt, and eggs. Mix together well. Set aside.

4. To assemble, cover bottom of a rectangular glass pan with some tomato sauce. Fill each shell across the center with approximately 2 full tablespoons of cheese filling. Fold over each side of the shell to cover filling, using a small amount of filling to hold the two sides together. Place filled shell at one end of the pan. Continue with the remaining shells in the same manner. (You may need more than one pan.) Spoon some tomato sauce across center of manicottis so that ends still show. Garnish sauce with a sprinkle of grated cheese, grated mozzarella and parsley flakes.
5. Bake for approximately 20 minutes or until cheeses are bubbly. Serve hot.

Sweet potato fries

2008-01-13T16:11:00.000-05:00

2-3 sweet potato , peeled and halved
2-3 tbsp butter
3 tbsp brown sugar
1 cooking spray

Preheat oven to 425. Place peeled/halved sweet potatoes in boiling water for 8-10 minutes. Remove from and immediately rinse with cold water to stop cooking. Once cool to touch, slice into wedges or fries. Place sliced potatoes in zip-top bag. In separate, microwave-safe bowl, melt butter and add brown suger. Pour brown sugar/butter mixture into bag with sweet potatoes. Toss until fries/wedges are coated with mixture. Place fries in single layer on cooking sheet that has been sprayed lightly with cooking spray. Bake for 10-15 minutes or until cooked through and slightly crispy.

30 minutes total

Almond butter

2008-01-13T15:54:00.000-05:00

2 cups of almonds
1 teaspoon of salt
vegetable oil
honey )

Throw the almonds into food processor. Pulse a few times until they have all become crumbly and dense.

Add the salt and keep it all whirring. The almonds should start to stick together here.

While the food processor is running, slowly drizzle in the vegetable oil, until the entire mixture binds together to form butter.

splash in a little honey with the oil.

I am about to make this

Pasta with Broccoli and Garlic Cream Sauce

2008-01-11T17:08:00.000-05:00

30 minutes
Ingredients

1/2 Box (8 oz) Notta Pasta
2 ripe medium tomatoes, about 12 oz
3 Tbsp olive oil
2 Tbsp garlic, minced
1/8 tsp crushed red pepper
1/2 cup heavy cream
Salt and pepper to taste
4 cups broccoli flowerets, separated into 1 inch pieces (about 1 lb broccoli crowns)
1/2 cup fresh grated Parmesan

Directions:

1 Put a large pot of salted* water on to boil.
2 Cut tomatoes in half and seed into a fine sieve over a small bowl (pressing seeds firmly so not a drop of liquid is missed). Discard seeds and set tomato juice aside. Dice tomatoes and reserve.
3 In a large skillet heat oil over a medium heat until hot. Add garlic and cook until golden brown; adding red pepper when garlic is almost golden.
4 Pour cream and tomato liquid into cooked browned garlic. Stirring, bring to a boil until combined. Turn sauce down to a low simmer. Salt and pepper to taste.
5 Stirring, add pasta to the boiling water and cook according to directions. One minute before pasta is done, add broccoli and stir. Watch time carefully. Drain when broccoli is tender crisp, and pasta is al dente.
6 Add pasta and broccoli to sauce along with reserved tomatoes and Parmesan. Toss to combine and adjust salt and pepper. Serve.
*Chef's tip: Be generous with the salt, 2 Tbsp per 4 quarts of water. It will keep the broccoli green and the pasta flavorful.

Chocolate Souffle

2008-01-10T14:52:00.000-05:00

Ingredients:

3 ounces unsalted butter, cut into pieces
Sugar
6 ounces semi or bittersweet chocolate, finely chopped
1/4 teaspoon salt
3 large eggs, separated, at room temperature
3/4 cup powdered sugar
Directions:

Lightly butter 6 ramekins and dust with granulated sugar. Tap ramekins upside down to discard excess sugar; set aside.

Melt chocolate and butter in top of a double boiler over a pan of simmering water. Remove from heat. Stir in salt and whisk in egg yolks one at a time. Add 1/3 of the powdered sugar and whisk until mixture is smooth.

In a separate bowl, beat egg whites with an electric mixer on medium-high speed until they are beginning to hold soft peaks. Increase speed to high and add remaining powdered sugar. Beat until glossy and stiff peaks form. Add about 1/4 of the egg whites to chocolate mixture, whisking until blended. Add remaining egg whites, folding just until blended. Pour mixture into ramekins. The batter should almost come to tops of ramekins.

Place ramekins in refrigerator for 30 minutes. Remove ramekins and cover each with plastic wrap. Place back in refrigerator for up to 24 hours. If you want to keep them for longer than 24 hours, freeze them.

To bake: Preheat oven to
400 degrees F. Remove plastic wrap and place ramekins on a baking sheet. Bake for 18 minutes. The souffles with rise and may sink slightly in the middle. Remove from oven and top with fresh berries or whipping cream. The souffles may be a little moist in the center, this is not under-done.

To bake after freezing:
Preheat oven to 400 degrees F. Remove from freezer and let sit for 20 minutes. Follow the same baking instructions as above.

Tips:

This incredible decadent dessert is naturally gluten-free!

These souffles will keep perfectly in the refrigerator for several days before baking, or in the freezer. This is a wonderful recipe to make ahead and freeze for unexpected guests or as a fantastic surprise treat!

This recipe was just sent to my email inbox. I can't wait to try it.
From here

Best Flour Mix

2008-01-09T13:19:00.000-05:00

2 parts white rice flour
2/3 parts potato starch flour
1/3 part tapioca flour

Make a large batch of this flour mixture to keep in a canister for ready to use when flour is needed in a recipe. In a pinch, quinoa flour works really well on its own. Try white or brown rice flours, garbanzo flour, and many others if you want to experiment and see what works best for you.

recipe from The gluten-free gourmet cooks fast and healthy

Artichoke dip

2008-01-06T22:41:00.000-05:00

Ingredient List:
3 slices bacon , cooked and crumbled
1 red pepper
1-14oz can artichoke hearts
1/2 cup mayonnaise
1 tsp worcestershire sauce
1-2 tsp onion , grated
1 cup parmesan cheese , grated

Instructions:
Mash artichoke hearts with fork and set aside. Combine mayonnaise, worchester sauce, onion, and Parmesean cheese. Stir in artichokes and bacon. Chill. Before servng sprinkle with red pepper.

Broccoli and cheese soup

2008-01-06T22:27:00.000-05:00

Recipe Servings:
4 servings

Ingredient List:

to taste: pepper
1 bunch broccoli , chopped
4 cloves garlic , sliced
2 tbsp olive oil
4 cups water
1/2 to 3/4 cup milk
1 to 2 tsp salt

Instructions:
Peel tough skins from stalks of broccoli. Chop in pieces. Slice garlic cloves and put in 4 quart saucepan with 2 tablespoons of olive oil. Saute until golden, do not brown, it will taste bitter! Add broccoli and stir. Sprinkle with salt and pepper. Add water. Cook until tender, but firm.

Place broccoli and some of the liquid into blender. Blend until smooth. Add more water as needed. Add milk. Blend until it reaches desired thickness. Pour back in saucepan and heat on low.

7-Layer Dip

2008-01-05T23:36:00.000-05:00

Ingredients

1 (16 ounce) can refried beans
1 (14 ounce) package guacamole
1 (16 ounce) package sour cream
1 (6 ounce) can sliced olives
1 medium tomato, chopped
4 green onions, sliced
2 cups shredded cheddar cheese

Instructions

In a 8-inch square dish, layer ingredients in order given.
Cover and chill until ready to serve. Serve with tortilla chips.
Double recipe for 9x13 inch dish.

Variations:
Mix taco seasoning in with the sour cream. I also throw some shredded lettuce on the top. You can even heat this up, it's so delicious.

Frosting

2008-01-05T23:32:00.000-05:00

Ingredients

1/2 cup butter or margarine
1/2 cup shortening (check ingredients)
4 cups powdered sugar
1 tsp vanilla (pure vanilla)
milk or water

Instructions

Cream butter and shortening.
Add sugar and vanilla.
tips:
Add 2 Tbsp milk for stiff icing (drop flowers), 1/3 cup milk for medium icing (borders, dots and ribbons); OR 1/2 cup milk for thin icing (cake frosting, writing, leaves).
Beat until smooth and creamy.

Variations:
WHITE WEDDING CAKE FROSTING: Add 1 tsp almond flavoring in place of vanilla

MAPLE FROSTING: Add 1 tsp maple flavoring in place of vanilla.

Terryaki Sauce

2008-01-05T23:27:00.000-05:00

Ingredients

1/2 cup cold water
1/2 cup soy sauce (please check the ingredients)
1/3 cup brown sugar
1 clove garlic, minced
2 Tbsp cornstarch

Instructions

In a small saucepan, mix water, soy sauce, brown sugar, garlic and cornstarch together with a wire whisk.
Stir constantly over medium-high heat until thick and bubbly.

Make sure the Soy sauce is wheat free.

Super easy Pizza!

2008-01-05T23:25:00.000-05:00

Ingredients

Corn tortillas
Regu Pizza Sauce
Shredded mozzarella cheese
Pepperoni slices

Instructions

Fry corn tortilla in oil until slightly crisp.
Spread each tortilla with 1 Tbsp. Pizza Sauce. Sprinkle with1 Tbsp. shredded mozzarella cheese. Top with 5 slices of pepperoni

Place in microwave 15 to 20 seconds or until cheese is melted
Cut with pizza cutter into wedges.

Breakfast Casserole

2008-01-05T23:22:00.000-05:00

Ingredients

1-1/2 lbs sausage
6 slices GF bread, cubed with crust
2 cups shredded cheese
6 eggs, beaten
2 cups milk
3/4 tsp dry mustard

SAUCE:
1-1/2 cups milk
2 Tbsp cornstarch
2 Tbsp butter or margarine
1-1/2 tsp chicken base or bouillon
1/8 tsp onion powder
Dash of pepper
2 Tbsp mayonnaise
1 (4-oz) can sliced mushrooms, drained

Instructions

In skillet brown sausage; set aside.
In 13x9-inch baking pan or 3-quart casserole dish layer 1/2 of bread cubes, 1/2 of cheese, and 1/2 of sausage. Repeat layer.
Beat eggs; add milk, and dry mustard. Pour over layers in pan or casserole dish.

Make sauce: In saucepan whisk milk and cornstarch until blended. Add butter, chicken base, onion powder and pepper. Cook and stir until thickened and bubbly. Add mayonnaise and stir until well blended. Add salt to taste. Stir in drained mushrooms.
Pour over layers in pan or casserole. Spread evenly over top of casserole. Place in refrigerator over night.

In the morning bake at 300 degrees for 1-1/2 hours or 350 degrees for 45 minutes.

Excellent Brownies

2008-01-05T23:18:00.000-05:00

Ingredients

1 cup margarine
1 cup white beans
4 cups granulated sugar
8 eggs
4 tsp vanilla
3 cups gluten-free rice flour mix*
2 tsp salt
1 1/2 cups cocoa
2 tsp xanthan gum

Instructions

Measure sugar into large bowl and pour the melted margarine or butter over it. Mix it in well so that each granual of sugar is coated.
Blend 15 1/2 ounce can or pint jar of home-canned white beans in food processor and blend until fine and fluffy. The texture should resemble wallpaper paste.
Divide in half. Use half of what you end up with for one batch.
Place beaten pureed beans in a large bowl. Beat the eggs in food processor and blend well. Place all ingredients in large bowl and combine.
Spread in a large commercial size 1/2 sheet bun pan/cookie sheet or in the bottom of 2 9x13 pans.

Bake at 350 for 35 minutes. Cut into portions and wrap tightly for the freezer.

*GF flour Blend:
6 cups rice flour, 2 cups tapioca starch, 1 cup potato starch

Grandmas Chicken Salad

2008-01-05T23:16:00.000-05:00

Ingredients

chicken breast tenders
2 stalks of celery
2 small green onions
1 sweet apple cored
mayo to your taste
1/2 c. walnuts or any type nut you may like

Instructions

Boil chicken takes about 20-25 minutes.
Cut up celery;onions;apples and put into large tupperware bowl
after tenders are done you can put into blender to chop finely.
Add mayo to taste and chopped veggies and fruit and nuts if you like.

You will have a lot and will keep in frig for about a week. Enjoy!!!

Chicken Alfredo

2008-01-05T23:13:00.000-05:00

Ingredients

1 cup cooked, shredded chicken
1/2 cup cooked broccoli
2 tbsp. butter
2 tbsp. cornstarch
1 cup milk
3/4 cup shredded cheddar cheese
Garlic powder, salt & pepper to taste
Cooked rice pasta

Instructions

In a medium saucepan, melt butter.
Whisk in cornstarch, milk, garlic powder, salt & pepper. Bring to a boil and cook until thickened.
Stir in cheese and stir until cheese is melted.
Serve over cooked pasta.

Super easy Peanut butter cookies

2008-01-05T20:04:00.000-05:00

Thanks Judy. These were so good.

GF Peanut Butter Cookies

Adjust accordinglly
1 cup of peanut butter
1 cup of sugar
1 egg
Mix together well, drop onto oiled baking pan. Press with a fork and bake on 350 for about 10 - 12 min.
Let cool completly. This is a no flour recipe. We made it just last week and they were delicious, Enjoy!

Sloppy Joes

2007-12-30T00:08:00.000-05:00

Sloppy Joe Mix
Gluten Free Recipe

Ingredients:

1 pound ground round
1 cup gluten free tomato sauce
1/2 cup onion, finely chopped
1/4 cup gluten free catsup
1/4 cup green pepper, finely chopped
1 tablespoon apple cider vinegar
1/4 cup celery, finely chopped
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon gluten free worcestershire sauce

Directions:
Brown hamburger, add onion, pepper and celery and cook for five to six minutes.

Add remaining ingredients.

Pizza flavored popcorn

2007-12-30T00:07:00.000-05:00

Gluten Free Recipe

Ingredients:

12 cups freshly popped popcorn
1/4 to 1/2 cup butter
1/2 teaspoon crumbled leaf oregano
1/2 teaspoon crumbled leaf basil
1/8 teaspoon red pepper flakes
2 tablespoons grated Parmesan cheese

Directions:
Melt butter.

Stir in seasonings and heat one minute.

Put popcorn in a large bowl.

Pour butter over popcorn and sprinkle with Parmesan cheese; toss to coat.

Package in a plastic bag.

Rice Krispie bars

2007-12-30T00:05:00.000-05:00

Gluten Free Recipe

Ingredients:

5 cups gluten free rice crispy cereal
One package (10-ounces) large gluten free marshmallows or 4-cups miniature marshmallows
1/2 cup butter or margarine

Directions:
Place butter in 3-quart casserole dish.

Place in microwave oven and melt one minute.

Add marshmallows, cover and cook two to three minutes.

Remove from oven and stir until butter is melted and marshmallows are well blended.

Add cereal and stir until well coated. Press warm mixture evenly and firmly into a lightly buttered 8 x 12-inch pan.

Cut into squares when cool. Recipe makes 24 squares.

Variations:
Chocolate Dot: After cereal has been stirred into marshmallow mixture, quickly stir in one 6-ounce package semi-sweet chocolate pieces.

Potato Salad

2007-12-30T00:04:00.000-05:00

Gluten Free Recipe

Ingredients:

24-ounces frozen gluten free hash browns
2 tablespoons chopped fresh parsley
Six slices cooked bacon, crumbled
2 tablespoons cider vinegar
1/3 cup corn oil
1/2 teaspoon salt
3 tablespoons water
1/4 teaspoon pepper
1 tablespoon lemon juice
1/4 teaspoon paprika
2 tablespoon minced onion

Directions:

Place hash browns in 2-quart glass casserole dish; cover and microwave 14 to 18 minutes on high power or until tender.

Stir every four minutes.

Sprinkle with bacon.

Combine remaining ingredients, except paprika, and pour over warm potatoes.

Mix and sprinkle with paprika.

Garnish with parsley sprigs. Serve hot.

Banana Bread

2007-12-30T00:01:00.000-05:00

Gluten Free Recipe

Ingredients:

1 cup brown rice flour
1 cup white rice flour
1/4 cup each potato starch flour and tapioca flour
1 teaspoon xanthan gum
1 tablespoon gluten free baking powder
1/2 teaspoon salt
1 tablespoon *egg replacer such as Ener-G (dry ingredients mixed)
1/2 cup butter (or canola oil)
2/3 cups honey or brown sugar -or- 1/2 cup fructose cream oil and sugar
1-1/2 cups thoroughly mashed overripe bananas

Directions:
*Ener-G Egg Replacer works well in most recipes. Can be purchased at natural foods stores or via the Ener-G website.

Mix bananas with oil/sugar.

Oil one standard or two small loaf pans, (or six mini-loafs).

Stir dry ingredients into wet ingredients; stir until all is moist.

Immediately put the batter in the pans and bake at 350 degrees for 40 minutes to an hour depending on loaf size.

Cool on rack.

Peanut Butter, Banana and Chocolate Chip Muffins

2007-12-30T00:00:00.000-05:00

Gluten Free Recipe

Ingredients:

3 bananas
2 eggs
1/2 cup raw sugar
1/2 cup creamy peanut butter
1 3/4 cups white rice flour
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup butter or shortening (melted)
1/2 cup buttermilk*
1/2 cup chocolate chips*

Directions:
* If dairy products are a problem, substitute 1/2 cup rice milk mixed with one teaspoon lemon juice for buttermilk, and use dairy-free chocolate chips.

Preheat oven to 350 degrees.

Mix first four ingredients in a food processor. Blend for one minute.

Combine dry ingredients in a mixing bowl.

When thoroughly mixed, add to food processor, along with the butter and milk. Blend well.

Add the chocolate chips, and press "pulse" once or twice.

Ladle the batter into muffin tins lined with papers, filling each paper to the top.

Bake for about 12 minutes, or until muffins are firm to the touch. Cool and serve. Top with frosting or chocolate drizzles, if desired.

Apple Crisp

2007-12-29T23:56:00.000-05:00

Thanks to care2.com

INGREDIENTS

4 cups tart apples
2 tablespoons lemon juice
½ cup brown rice flour
½ cup Sucanat (organic sugar)
¼ cup butter
½ teaspoon salt
1 teaspoon cinnamon

Peel, core and slice the apples into a bowl, and sprinkle with lemon juice. Blend the rest of the ingredients in a bowl. Spread the apples in a bake pan, and cover with the blended ingredients. Bake for about 30 minutes or until golden.

50 Quick food ideas

2007-12-29T23:45:00.000-05:00

What you will find here.

Things to buy when shopping. Meal ideas with the food you bought.

Examples:
Sheppards pie
Nachos
Omlete
Milk shake
stir fry
Pizza
Veggie soup
Chicken casserole

Check it out

Breakfast Idea!!

2007-12-29T23:29:00.000-05:00

My favorite breakfast.. I make it on the weekend, I fry up a huge batch of hashbrowns, onions, and peppers... put them in a 9x13 pan, then I mix eggs, spinache, cheese, and some type of meat.. and poor it all over, enough of the egg stuff to cover the hasbrowns and then I bake it 350 for 30-40 min (knife inserted in the middle is clean) and then I cut it up into tupperwear and keep it in my fridge.

Mac N Cheese

2007-12-29T23:27:00.000-05:00

Thanks to Celiac.com and melrobsings for posting this

Ingredients

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.

Fruit Salad

2007-12-28T13:14:00.000-05:00

I ate fruit salad everyday for two weeks. I had no idea what else to eat because it was all so over whelming. I bought strawberries, bananas, cantaloupe, grapes, kiwi and raisins.

Yes, I have changed it up a bit and NO, I don't always eat the same fruit. Be a bit daring and try new things. Like Mangos. yummy. I cleaned and cut all the fruit and threw it into a tupperware bowl for easy access. One thing I know is that I am lazy. If I had to cut the fruit each time I wanted to eat it, I would never eat it.

Take oranges for instance. Too much work. I don't bother. I'm not saying you should stay away from them, I am just trying to convey how lazy can be.
Sometimes I would add some cool whip to the fruit. Also, yummy. This is a great snack. You can eat it for breakfast too.

You should buy fruit every few days to keep it fresh and try to only cut what you will eat. It's funny that I actually started to crave fruit after the first two weeks. Not like me at all.