Glad to hear it, I plan to post recipes here soon, I just have to compile them and put them on here for people.
This one I will put all recipes into. Just placing it here to consolidate posts.
1 pd hamburger
2 cloves chopped garlic
1 cup chopped onion
salt to taste
1 can 12 oz diced tomatoes with basil, garlic and oregano in it
Gluten free pasta cooked to package instructions
In a large skillet, place small amount of oil into it on high heat, add garlic and onion and cook until it is caramelized a bit. Add hamburger, and cook through. Drain fat, add tomatoes and stir, add salt to your taste then simmer for ten minutes. Add cooked pasta and toss, serve hot.
Chicken and four cheese enchiladas
12-16 corn tortillas (I used Mission)
1 pckg 8oz cream softened
1 cup medium salsa
1 tsp ground cumin
1 cup each monterey jack cheese, mozzarella and cheddar
1 large can enchilada sauce
1 pd chicken breast cooked and diced into small pieces
in a large bowl, combine cream cheese and salsa. Add in the cumin and shredded cheeses, stir together, add in the chicken. On a long skillet warm corn tortillas for a few seconds on each side. Place some enchilada sauce on the bottom of the cake pan. Spoon two large spoonfuls into the center of the corn tortilla, roll and line the bottom of the pan until full. Top with remaining enchilada sauce and some cheese. Bake for 30-45 mins in oven 350 degrees.
Berry stuffed french toast
Note: I have yet to find a proper bread for this but once I do, I will note it here.
1 cup berries pureed in blender with 1/3 cup of sugar
2 8oz cream cheese
Gluten free bread cut into thick slices, pocketed reserving the remaining bread
1 cup milk
cinnamon and sugar
Mix berries and cream cheese, taste to make sure it's sweet enough and add sugar as needed. pour into bread pockets, sealing with the remaining bread. Mix eggs, milk and cinnamon and sugar into a bowl, mix well and dip bread into mixture. Fry on all sides until cooked, through and golden brown. Serve with syrup.
Basil Chicken and Pasta
1 12 oz package gluten free rotini (I used heartland)
2 tbsp butter
1 pd boneless skinless chicken breast cut into 1/2 inch cubes
3 cloves garlic minced
1/2 tsp ground black pepper
2 tsp dried basil
1 cup heavy cream (I actually used whole milk with some corn starch to thicken because i didn't have heavy cream and it worked fine)
1/4 c grated parmesan
In a large pot with boiling salted water cook rotini pasta until al dente. Drain. Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes. Toss drained pasta with basil sauce and serve immediately.
3 large eggs 1 cup + 3 Tablespoons whole milk, heated, but not boiled
3/4 cup grated Parmesan Cheese (or Kraft shaker)
1 pinch of salt
2 pinches of ground white or black pepper
1 Tablespoon chopped flat leaf parsley
1 teaspoon chopped basil leaves 6 dashes of your favorite dry herbs (thyme, oregano, etc.)
3/4 cup Gluten Free All-Purpose Flour Blend Recipe using cornstarch
Place a 24-cup mini muffin pan on top of a baking sheet and place in the oven on the center rack. Preheat oven to 425ºF. Add the eggs to a blender or food processor and mix on high until they are foamy and light yellow in color. Slowly pour in warm milk while still in the mixing mode. Stop the mixing and add all of the remaining ingredients, in the order they are listed. If you have not yet sifted the flour, sift it directly into the blender/food processor. Mix until the batter is smooth. Remove muffin tin from the oven and liberally oil each tin with gluten free olive oil spray. Pour batter to the top of each cup and bake for 10 minutes. Decrease heat to 350ºF and continue to bake for approximately 25 minutes for crisp crust and 20 minutes for average.
1/2 cup (2 1/2 ounces) brown rice flour
1/4 cup (1 1/4 ounces) sorghum flour
1/2 cup (2 ounces) almond meal
3/4 cup (2 3/4 ounces) tapioca starch
2 tablespoons flax meal
1/4 teaspoon anise seeds
3/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1 large egg
1 tablespoon canola oil
1/2 cup plain European-style yogurt (not the extra thick Greek variety)*
1/2 cup water
1. Heat the oven to 400°F. Line a large baking sheet with parchment paper.
2. Combine the dry ingredients in a large bowl.
3. Beat the egg lightly in a separate bowl, add the canola oil, yogurt, and water, and mix well. Pour over the flour mixture, and mix quickly with a silicone spatula to form a fluffy-looking, sticky batter.
4. Scoop the batter out with the spatula, form two equal mounds on the baking sheet, 5 inches apart. Dip the spatula in water and gently mold each heap into a shallow half dome. (The small amount of moisture helps to make a smooth crust.)
5. Cut a1/4-inch deep cross on each loaf from side to side, which helps the bread to rise evenly. Bake until golden brown and crusty. Transfer the loaves to a wire rack and let cool.
Cooks Tip: Store any extras in the freezer, not the refrigerator, to maintain a good texture, and reheat.
Note: please make sure everything you buy ingredient wise states gluten free or shows no gluten containing ingredients.
1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
1/4 cup olive oil
2 cloves garlic, crushed
1 large red bell pepper, sliced thin
1 small yellow onion, sliced thin
1 (10 ounce) package frozen broccoli, thawed
1/2 cup chicken broth or water
1/2 cup tomato sauce
2 cups instant rice
1/2 cup shredded mozzarella cheese
1. Heat olive oil and crushed garlic, stir in smoked sausage slices and cook until smoked sausage is browned.
2. Add pepper, onion, broccoli, chicken broth and tomato sauce and simmer for about 10 minutes until vegetables are tender and the liquid is absorbed.
3. In the meantime, cook rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.
2 cups dry red wine
1 cup ruby port
4 shallots, sliced
2 bay leaves
4 sprigs thyme
10 black peppercorns
2 slices bacon
4 cups low-sodium chicken broth
2 tablespoons unsalted butter, at room temperature
2 tablespoons gluten free all-purpose flour
3 tablespoons heavy cream
6 slices bacon, chopped
1/2 onion, roughly chopped
1 1/2 pounds ground beef sirloin
1/2 cup gluten free breadcrumbs
1/2 cup chopped fresh parsley
1 large egg, lightly beaten
3 cloves garlic, minced
2 tablespoons dijon mustard
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil Chopped fresh chives, for topping
1. Make the sauce: Combine the red wine, port, shallots, bay leaves, thyme, peppercorns and bacon in a medium saucepan. Bring to a simmer over medium-high heat, reduce the heat to medium and cook until reduced by one-third, about 30 minutes. Add the chicken broth and continue cooking until reduced by half, about 40 more minutes (you should have about 2 cups liquid). Strain into a clean saucepan.
2. Mix the butter and flour in a bowl to form a paste. Whisk the paste into the sauce and simmer over medium heat, whisking, until slightly thickened, about 10 minutes. Whisk in the heavy cream and season with salt. Set aside.
3. Meanwhile, make the meatballs: Pulse the bacon and onion in a food processor until finely chopped. Transfer to a bowl and add the beef, breadcrumbs, parsley, egg, garlic, mustard, Worcestershire sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper; mix until just combined. Dampen your hands and form into about 48 meatballs, 1 inch each.
4. Heat the vegetable oil in a large nonstick skillet over medium heat. Working in batches, add the meatballs to the skillet and cook, turning, until browned and cooked through, 5 to 7 minutes. Drain on a paper towel-lined plate.
5. Wipe out the skillet, add the sauce and the meatballs, and cook over medium heat until the sauce is simmering and the meatballs are heated through, about 2 minutes. (Add 1 to 2 tablespoons water if the sauce is too thick.) Top with chives.
1 dozen large hard-boiled eggs, peeled
2 medium ripe avocados
1/4 cup homemade or olive-oil-based mayonnaise
2 tablespoons fresh lime juice
1 tablespoon honey
1/2 teaspoon smoked sea salt (divided)
1 tablespoon sriracha, plus extra for garnish
cilantro leaves, for garnish
1/2 pound ground pork
1/2 pound sweet Italian sausage, casings removed
1 large egg, lightly beaten
3 scallions, finely chopped
Kosher salt and freshly ground pepper
1 1/2 cups finely crushed Gluten free gingersnaps (about 20 cookies)
2 tablespoons extra-virgin olive oil
1/2 large sweet onion, chopped
3 cloves garlic, chopped
1 poblano chile pepper, seeded and chopped
2 tablespoons chili powder
1 14 -ounce can fire-roasted diced tomatoes
1 tablespoon Worcestershire sauce
1 1/2 teaspoons packed light brown sugar
1 1/2 cups low-sodium chicken broth
1 tablespoon chipotle hot sauce
1. Mix the pork, sausage, egg, scallions, 1 teaspoon salt, 1/2 teaspoon pepper and about three-quarters of the crushed gingersnaps in a large bowl with a spoon or your hands until combined; refrigerate 1 hour. Dampen your hands and form the mixture into about 20 meatballs, 3/4 inch each.
2. Preheat the oven to 375 degrees F. Add the olive oil to a large cast-iron skillet or Dutch oven and swirl to coat. Add the meatballs in a single layer and top with the onion, garlic and poblano. Sprinkle with the chili powder. Bake until the meatballs are firm and the vegetables start softening, about 8 minutes.
3. Add the tomatoes to the skillet along with the Worcestershire sauce, brown sugar, the remaining gingersnaps, the chicken broth, hot sauce and 1 cup water. Stir gently, carefully loosening the meatballs from the pan and mixing them into the sauce. Return to the oven and bake until the meatballs are tender and the sauce thickens, about 40 more minutes.
2 pounds (1 kg) of room-temperature bacon
Lots of freshly ground pepper
4 cups (1L) of shredded aged cheddar
5 or 6 large baking potatoes (unpeeled)
A sprinkle or two of sea salt and freshly grated pepper
1 onion, minced
4 cloves of garlic, minced
Preheat your oven to 350 °F (180 °C).
Carefully arrange the bacon in a radial pattern from the center of the bottom of a 10- or 12-inch (25 or 30 cm) round non-stick baking pan; arrange the bacon so that it fits along the bottom of the pan, continuing up and over the sides. Let the ends hang over. The slices should overlap slightly around the sides of the pan. To reduce the thickness of the bacon in the center, stagger every other piece, starting it 2 inches (5 cm) from the center and extending it further than the adjacent slices.
With the palm of your hand, ï¬atten the center area, leaving no gaps in the bacon. Season the bacon with lots of pepper and then sprinkle on several spoonfuls of the shredded cheddar.
Slice the potatoes as thinly and uniformly as you can, about 1/4 inch (6 mm) thick. Arrange a circular pattern of overlapping slices around the inside bottom edge of the pan. Continue arranging overlapping layers of the potatoes until the bottom is evenly covered. Season the potatoes with salt and pepper.
Mix together the onion and garlic and sprinkle some of the mixture onto the potatoes. Continue with a layer of the shredded cheese. Cover with another layer of the potato, pressing it down ï¬rmly before continuing with alternate layers of the potatoes, onion mixture and cheese, insetting each a bit from the edge of the pan until the top is 1 inch (2.5 cm) or so higher than the pans rim. Fold the overhanging bacon neatly up and over the top of the potatoes.
Trim a small piece of parchment paper and place it in between an ovenproof lid and the bacon. This will prevent the bacons ends from pulling back and shrinking during cooking.
Place the pan on a baking sheet and bake for at least 2 1/2 to 3 hours. Youll know its done when a small, thin bladed knife inserts easily.
Pour off as much of the fat around the edges as possible. Let the tart stand for 15 minutes and then invert it onto a cutting surface. Slice into wedges and serve immediately.
1/4 cup milk
1 c gluten free flour of choice - I used Bob's Redmill all purpose flour
1 tsp salt
1/2 tsp pepper
1 cup seasoned 4c breadcrubs with asiago cheese
1 package string cheese (mozzarella) cut in half and removed from packaging.
In a bowl, combine eggs and milk, whisk together until combined, set aside.
In a second bowl, combine flour, salt and pepper, mix well and set aside.
In a third bowl place breadcrumbs.
Take a cheese stick, dip in egg, roll in flour, dip in egg again, roll in breadcrumbs. Place on place, repeat until all are covered this way, place in freezer until ready to cook. In oven, cook at 350 (spraying with a little oil to ensure crispness) for 8 - 10 mins, turning halfway through.
In airfryer, (again spray with a little oil to ensure crispness) cook for 8 mins or less, at 350 do not cook any higher or longer and shake basket halfway through.