2001 Recipes

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Gluten Free recipes

 

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Recipes from members private collection.  Brands are a suggestion for the Tidewater area
 

      Frittata (Italian Omelette)
      Serving Size  : 4    Preparation Time :0:00 
       Categories    : 
       --------  ------------  -------------------------------- 
          1      large         onion -- chopped        1      package  chopped spinach, frozen 
          1      tablespoon    bacon bits               1 1/4  cups milk or 1/2 and 1/2 
          1      cup           cheese -- shredded       9      whole         eggs 

 
Use a skillet or frypan to slowly cook the onion in a small bit of oil. 
Add the bacon. 
Cook the spinach according to package directions.  Beat the eggs and 
milk.  Add the cooked spinach and the shredded cheese to the egg mixture. 
Pour this mixture into the frypan with the onions and bacon.  Brown on 
one side and then the other.  This can be done by sliding the mixture 
out onto a plate and then turning over into the skillet, or by placing 
the skillet in the oven to broil the top, or by cutting the frittata 
into spatula sized pieces and turning these individually. 
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NOTES : Instead of bacon bits, a few slices of bacon can be sauteed til 
crisp and chopped fine.  Cheese can be chopped Swiss, White Cheddar, or 
1/2 cup grated Parmasan. 

Mexican Lasagna
Serving Size  : 8    Preparation Time :0:00 
Categories    : International Cuisine      Light Meals    Southwest   Vegetarian D 
--------  ------------  -------------------------------- 
   corn tortillas -- (Mission)             1      jar  salsa -- (Pace-Mild Picante) 
   1   can  corn, drained -- (Libbys)  1    cup sour cream -- (Breakstone) 
   1    cup  onion -- diced                 2    cups cheddar cheese grated(Kraft-mild) 
                        vegetables, fresh -- chopped 

Grease 9x13" pan.  Slice stack of tortillas in half.  Place about 5 
tortilla halves in bottom of pan with straight side against pan.  Layer 
veggies , then glop of sour cream, a little cheese and a little salsa. 
Continue layering and top with salsa .  Bake 350 degrees F. for 1 hour. 
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NOTES : Vegetables that  can be used:  green peppers, asparagus, 
broccoli, onions, cilantro, black olives, and/or tomatoes. 
Note:  Can use 1/2 cup less of sour cream, onion, and cheddar cheese. 

 Homemade Salsa
Serving Size  : 12   Preparation Time :0:00 
Categories    : Appetizers & Hors d'Oeuvres      Condiments  outhwest 
--------  ------------  -------------------------------- 
Tomatoes -- chopped         Peppers -- chopped          Onions -- chopped 
Garlic cloves -- minced      cilantro -- minced             cider vinegar            salt 

Combine all ingredients to taste.  Cover and let stand in refrigerator 
for a few hours.  Serve with corn chips. 

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 Hurry Up Biryani
Serving Size  : 8    Preparation Time :0:00 
Categories    : International Cuisine            Main Course       Vegetarian Dishes 
--------  ------------  -------------------------------- 
   2      cups  basmati rice or brown rice     4  cups water      1 tea. cinnamon 
   4      tea. vegetable broth powder          1 onion -- chopped 
  1/2    green bell pepper -- chopped        1  tea. ginger -- or fresh grated 
   1      tea. cumin        green beans -- fresh or frozen,          baby carrots, fresh -- cut up ,        green peas, frozen,    olive oil ,    cashews or other nuts   ,& raisins 

Cook rice, carrots and green beans in water with veggie broth powder 
added, by bringing to boil and then reducing to simmer for 40 minutes. 
Meanwhile, saute onions, garlic, pepper, and spices and add to pot with 
the rest.  When done, stir in raisins and nuts and eat. 
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NOTES : Note:  Fresh cauliflower, broccoli or eggplant can be used with 
or instead of the carrots.  The traditional recipe is more satisfying 
to make and presents in a nicer form, but sometimes I'm in a rush and 
just need some Biryani. 

Sashin's Pasta:
Recipe By     : Sashin 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cheese                           Pasta
--------  ------------  --------------------------------
Gluten free quinoa          Olive oil          Sharp cheddar cheese (Crackle Barrel) -- Cubed
Boars Head Monteray Jack -- Cubed     Green onions -- Diced
Pepper -- Ground                                 Parmesan cheese -- Grated

Cook pasta.  Rinse.  Add olive oil.  Wait for pasta to cool.  Add cubed 
cheese.  Add green onions, pepper to taste and parmesan to taste
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Three Layered  Desert
Serving Size  : 12   Preparation Time :0:00
Categories    : Cheese                           Desserts                  Fruit
--------  ------------  --------------------------------
 4  Tablespoons   Margarine or butter (Land O Lakes Butter)     1/2 cup chopped walnuts
1 Cup crushed GF cereal or cookie crumbs              1 cup confectioner's sugar (Domino) 
1 8 oz pkg. cream cheese (Philadelphia) -- softened    1 cup whipped topping (Cool Whip)
1 can strawberry pie filling (Comstock)                            fresh strawberries

Preheat oven to 375 degrees.
Crust: Add margarine/ butter to crushed cereal and nuts.  Spread 
mixture over 9x13" pan and bake 13 minutes.  Cool
Second Layer:  Combine cream cheese, sugar & whipped topping.  Spread 
over cooled crust. 
Third Layer:  Spread pie filling on top and add fresh strawberries. 
Refrigerate for 2 hours.
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 Seven Layer Rice Casserole
Serving Size  : 8    Preparation Time :0:00
Categories    : Casseroles                       Rice
-------  ------------  --------------------------------
1 Cup Uncooked Rice (Uncle Ben's Long Grain)               salt              pepper
1 16 oz. can whole kernel corn -- Drained         4 strips bacon (optional) -- cut in quarters
1 8 oz. can tomato sauce & 1/2 can water (second can)
1 8 oz. can  tomato sauce & 1/2 can water (Contadina)
3/4  pound  uncooked ground beef -- salted and peppered

Put the ingredients in layers in 2 quart casserole with tight fitting 
lid.  Cover and bake at 350 degrees for 1 hour.  Uncover & bake 30 
minutes longer until bacon is crisped.
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Apple Kunchen
Serving Size  : 12   Preparation Time :0:00
Categories    : Breakfast     Cakes            Desserts               Fruit
------  ------------  --------------------------------
1 package  Gluten free yellow cake mix (GF Pantry)     1/2 cup flaked coconut (Bakers)
1/2 cup butter (1 stick, Land o Lakes) -- softened          1/2  cup sugar
3 cups apples (Granny Smith) -- washed and sliced        1 cup sour cream (Breakstone)
 1 teaspoon cinnamon (McCormick)                                egg -- slightly beaten

Prepare apples.  Preheat oven to 350 degrees.  Use 9x13" pan.  Cut 
butter into dry cake mix until well mixed.  Use fork or pastry blender. 
Stir coconut into mixture.  Pat the cake mixture evenly into the pan and 
about 1" up the sides.  Bake 10 minutes.  Arrange the apples on crust, 
mix sugar & cinnamon together & sprinkle over apples.  Stir sour cream 
into slightly beaten egg to mix completely and drizzle over apples. 
Bake for 25 minutes.  Serve warm.
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Mexican Lasagne
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Mexican
-------  ------------  --------------------------------
Corn Tortillas (Mission)
1 Jar Salsa (Pace Mild Picante)                       1 Can  Corn -- Drained
1 Cup or less   Sour Cream (Breakstone)         1 Cup or less   Onion -- Diced
1 1/2  Cups or more  Cheddar cheese (Kraft Mild) -- Grated
Vegetables(tomatoes, green pepper) -- Cut up

Grease 9 x 13" pan.  Slice stack of tortillas in half.  Place about 5 
tortilla halves in bottom of pan with straight sides against pan.  Layer 
veggies, then dollop of sourcream, a little cheese & a little salsa. 
Continue layering and top with salsa.  Bake 350 degrees for 1 hour.

NOTES : May use peppers, asparagus, broccoli, onion, cilantro, black 
olives, tomatoes.
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Jell-O Mold
serving Size  : 12   Preparation Time :0:00
Categories    : Desserts                         Fruit
--------  ------------  --------------------------------
1 Cup Crushed pineapple                         1/2 Cup  sugar               1 Cup  Water
2 Packages Unflavored gelatin                  2 Small pkgs.   cream cheese (Kroger)
1 Large  Cool Whip (Kroger)                     1/2 Cup Nuts

Boil first 5 ingredients for 5 minutes.  Stir in cream cheese.  Stir in 
cool whip and nuts.  Chill and serve.
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 Vegetable Rice Salad
Serving Size  : 8    Preparation Time :0:00
Categories    : Rice           Salads                 Vegetables
--------  ------------  --------------------------------
3  Cups Cooked white rice (Uncle Ben's)            1 Cup Carrot -- Shredded
1/2  Cup Celery -- Diced                                   1/2  Cup Green Pepper -- Cut in strips
1 Onion -- Diced                                               1/4  Cup Canola oil (Crisco)
2 Tablespoons lemon juice (Realemon)

Cool rice and mix all ingredients.  Refrigerate at least 24 hours before serving.
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Broccoli Salad
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Vegetables
--------  ------------  --------------------------------
1 Bunch  Broccoli -- Florets only                   1/2  small Purple onions -- Chopped
10 Pieces Cooked Bacon -- Crumbled           1/2  cup GF Raisins
1 Cup Mayonnaise (Hellmann's)                     2 Tablespoons   Apple Cider vinegar
1/2  Cup Sugar -- Scant 1/2 Cup

Mix and refrigerate 2 to 3 hours.
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 Kiwi Muffins
Serving Size  : 12   Preparation Time :0:00
Categories    : Breakfast                        Fruit
--------  ------------  --------------------------------
1 1/4  cups GF flour Mix                 1/2  teaspoon xanthan gum       1/2  teaspoon salt
1 1/2  teaspoons baking powder      3/4  teaspoon baking soda       1/3 cup brown sugar
1 teaspoon  dried orange peel         1/4 cup milk or nondairy liquid   2  eggs 
2 tablespoons   margarine or butter -- melted                        1/2  cup carrot -- shredded
1/2  cup kiwi fruit (2 kiwis) -- mashed      1/2  cup cashews or pecans or walnuts chopped

Preheat oven to 400 degrees.  In a large mixing bowl, blend together 
the flour, xanthan gum, baking powder, baking soda, salt, orange peel, 
and sugar.  In a small bowl, beat the eggs slightly.  Add milk and 
margarine.  Pour this mixture into the dry ingredients and stir until just 
blended.  The batter will be lumpy.  Add the kiwifruit, carrot and nuts. 
Stir until blended.  Pour into greased muffin tins and bake for 15 to 
18 minutes until browned slightly.  Let set a few minutes in the tins to 
finish cooking before removing.
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Curried Grape and Rice Salad
Serving Size  : 6    Preparation Time :0:00
Categories    : Fruit               Poultry           Rice                 Salads
--------  ------------  --------------------------------
1  Cup  Brown rice             1/4  cup Onion -- Chopped      1 1/2  teaspoons Curry powder
1 tablespoon vegetable oil    14 ounces chicken broth        1/4  Cup water
Curry Dressing (Recipe follows)                   1 1/2  Cups   seedless grapes 
1 Cup diced chicken breast -- Cooked          1/2  Cup  green or yellow peppers -Chopped
1/4 Cup fresh parsley orcilantro-Chopped
Condiments:    Mango chutney (Sun Brand- Major Grey's)

Sauté rice, onion and curry powder in oil until onions are tender. 
Stir in broth and water, bring to boil.  Reduce heat and simmer about 45 
minutes or until rice is tender and liquid is absorbed.  Add 1/4 cup 
Curry Dressing and cool mixture.  Add grapes, chicken, peppers, parsley 
and additional Curry Dressing to taste, mix well.  Serve with condiments 
of choice.
Curry Dressing:
1/4  cup white wine vinegar (Regina)                2 tablespoons   olive oil (Pompeian)
1 teaspoon Curry powder                1 teaspoon Sugar             1 clove garlic minced 
1/2  teaspoon  salt            1/4  teaspoon pepper -- ground, fresh
1 teaspoon ginger root -- grated
 Combine all ingredients and mix well.
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Saucy Meat loaf
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Main Dishes
--------  ------------  --------------------------------
Meat loaf:
2 pounds lean ground beef                                               1/4  teaspoon  pepper
1 1/2  teaspoons worcestershire sauce (French's)             1 tablespoon onion -- minced
1 1/4  cups GF bread crumbs  (Schar GF breadsticks)       1  cup water or milk

Meat loaf:  Combine all filler ingredients and then mix with meat.  Add 
bread crumbs to water and let stand a few minutes.  Mix with the rest of 
the filler ingredients.  Combine all with the ground beef.
Sauce:
1 cup catsup (Heinz)           1 cup water           6  tablespoons   brown sugar (Domino)
2 tablespoons   prepared mustard (French's)    1/2  teaspoon salt
        Sauce:  Mix all sauce ingredients well and set aside.
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Ginny's Mess
Serving Size  : 10   Preparation Time :0:00
Categories    : Beans                            Main Dishes
-------  ------------  --------------------------------
1 pound  ground beef -- 90% lean                         16 ounces butter beans (Superfine) 
1/2  pound bacon (Smithfield Brand) -- fried crisp   16 ounces pork and beans (Campbell's)
16  ounces  red kidney beans, canned (Joan of Arc)        1 onion -- chopped 
Combine the above ingredients with the     following mixture:
 3/4  cup catsup (Heinz)                     3/4  cup  brown sugar (Domino)
 1 teaspoon dry mustard (Durkee)      2 tablespoons   apple cider vinegar (Heinz)
1 tablespoon black pepper (Durkee)    1 teaspoon salt (Morton Iodized)

Brown ground beef with onions.  Combine all ingredients above with the 
catsup mixture in a 10 x 15" pan.  Sprinkle crumbled bacon on top. 
Bake an hour at 350 degrees.
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 Berry Pancake Puff
 Serving Size  : 4    Preparation Time :0:00
Categories    : Breakfast                        Fruit
-------  ------------  --------------------------------
 Berry Topping:
 3  cups  Fresh berries (any combination)          1/3  cup  Orange marmalade (Smuckers)
  Pancake:
3  tablespoons butter or margarine (Cabot) -- melted, divided                 1cup milk 
6 eggs       1 cup GF flour mix       1/2  teaspoon salt        2 tablespoons powdered sugar

Preheat oven to 450 degrees.  For berry topping, gently stir together 
berries and marmalade in 1 qt. bowl; set aside.  For pancake, coat round 
baking pan with 1 tablespoon of butter.  In a 2 qt. bowl, combine milk, 
eggs, and remaining 2 tablespoons butter, using a whisk.  Slowly whisk 
in combined flour and salt until egg mixture is smooth.  Pour batter 
into baking pan.  Bake 13 minutes.  Reduce oven temperature to 350 
degrees and continue baking 15-17 minutes or until sides are crisp and 
golden brown.  Remove pancake from oven; immediately sprinkle with powdered 
sugar.  Fill center with berry topping.  Cut into wedges.  Serve 
immediately.
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Aunt Henia's Cookies
Serving Size  : 12   Preparation Time :0:00
Categories    : Cookies
--------  ------------  --------------------------------
 2 1/2  cups GF Flour mixture ( see below )        1 cup shortening             1 egg
 2 teaspoons  baking powder (Calumet)              1/4  cup milk                  1teaspoon  salt
 2 tablespoons   sugar
 Filling:  Any fruit preserves or jelly
 Crumb Topping:
 1/3  cup  GF flour                                         2  tablespoons Butter (Food Lion) -- melted
 1/3  cup brown sugar or granulated sugar                     chopped nuts or coconut
GF Flour Mixture:
1  cup Rice flour            1 cup Cornstarch            1/2  cup Sweet Potato Flour

Bake in a jelly roll pan at 350 degrees for 20 to 30 minutes.  Slice in 
squares when cool.
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 Fruit Platter Fantasia
Serving Size  : 6    Preparation Time :0:20
Categories    : Desserts                         Fruit
--------  ------------  --------------------------------
   1 cup orange or grapefruit sections                   1  medium peach -- sliced, about 1 cup
   1 cup seedless grapes (red or green clusters)   1 cup watermelon balls
   1 cantaloupe or honeydew melon -- peeled & cut in wedges
    mint leaves and grated orange peel garnish
  For the dip:
 4 ounces light cream cheese -- softened               1/4  teaspoon  ginger -- ground
 2 tablespoons  sugar free orange marmalade       1 teaspoon   lemon peel -- grated
1  8 oz. vanilla yogurt, nonfat

To prepare the dip, in a medium mixing bowl, using an electric mixer 
set on high speed, beat cream cheese until fluffy.  Beat in the 
marmalade, lemon peel, and ginger.  Stir in yogurt.  Mix well.  Place dip in 
serving bowl.  Cover with plastic wrap; chill for 1 hour or overnight. 
Arrange fruit on serving platter.  Cover with plastic wrap and chill for 
1 Hour.  Garnish with mint leaves and orange peel; serve fruit with 
dip.





Recipes from members private collection.  Brands are a suggestion for the Tidewater area.

 

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