Banner Rotation: banners | banners (square) |
Products: create products | products | create product mapping to checklist | product/checklist mappings
Content: create recipe | recipes | recipe tags | content | checklists | restaurants | posts/discussions | replies/answers | users | categories | edit tags | resources | edit coupons
Email: template | mail engine
Manage: Social Link

Apricot-Glazed Pork Tenderloin

2 pork tenderloins trimmed of excess fat (about 12 ounces each)
1 Tbs. Extra Virgin Olive Oil
Coarse salt and ground pepper
1 jar (10 to 12 ounces) Simply Fruit apricot jam
¼ cup French’s spicy brown mustard
Heat broiler; set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 minutes. Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm. Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer 5 to 10 minutes more. Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.
0True10/31/2007 12:00:00 AM20361editdeleteinsert
Pizza Frittata

1 Tbs. plus 4 tsp. Newman’s Own Extra Virgin Olive Oil
1can (14.5 ounces) Contadina crushed tomatoes, undrained
1 medium onion, finely chopped 6 large eggs plus 2 large egg whites
2garlic cloves, thinly sliced
Coarse salt
1 c. low-moisture, part-skim mozzarella cheese
¼ c. fresh mint or parsley, chopped
Preheat oven to 350 degrees. In a 10-inch ovenproof nonstick skillet, heat 2 tsp. oil over medium heat. Cook onion, stirring often, until soft, about 5 minutes. Cool completely. In a large bowl, whisk together eggs, egg whites, ¾ tsp. salt, and 2 Tbs. water. Stir in onion and ¾ c. mozzarella. In skillet, heat 1 Tbs. oil over medium heat. Add egg mixture, reduce heat to low, and cook until beginning to set around the edges; about 3 minutes. Transfer to oven; bake until set, about 12 minutes. Meanwhile, heat remaining 2 tsp. oil in a large skillet over low heat. Cook garlic until soft, 2 minutes. Add tomatoes, mint, and ¼ tsp. salt; simmer 5 minutes. Spoon sauce over frittata; sprinkle with remaining ¼ cup cheese. Return to oven; cook until cheese melts about 1 minute.
1False10/16/2007 12:00:00 AM20368editdeleteinsert
Thai Noodle Salad

6 oz. Schar spaghetti
¼ c. Swanson Natural Goodness chicken broth
¼ c. reduced-sodium La Choy soy sauce
2 Tbs. Skippy reduced-fat peanut butter
1 Tbs. fresh lime juice
1 tsp. minced garlic
1 tsp. minced gingerroot or ½ tsp. McCormick ground ginger
½ tsp. McCormick crushed red pepper
1 ½ c. shredded or chopped, cooked chicken or turkey breast
1 red sweet pepper, cut into thin bite-size pieces
3 green onions cut diagonally into ½ inch pieces
¼ cup snipped fresh cilantro
Lime wedges
2 Tbs. peanuts, finely chopped (optional)
Cook spaghetti according to package directions; drain. Combine soy sauce, broth, peanut butter, lime juice, garlic, gingerroot, and crushed red pepper in a saucepan. Cook and stir over low heat until peanut butter is melted. Add cooked pasta; toss to coat. Add chicken or turkey, red pepper, green onion, and cilantro; mix well. Serve warm or let stand at room temperature up to 1 hour. Serve with lime wedges. Garnish with peanuts if desired.
1False2/14/2008 12:00:00 AM20368editdeleteinsert
4518Best Chicagoland grocery store for Gluten Free Products?I just moved to the Chicago Western suburbs. What grocery store do you believe provides the most gluten free options for me?0True10/6/2007 10:21:11 PM2036-1editdeleteinsert
4618Celiac kids bringing lunch to school.Does anyone have a weekly lunch menu that they provide their Celiac kids who have to bring their lunch to school?0True10/6/2007 10:24:52 PM2036-1editdeleteinsert
Autumn Turkey Tenderloins

1 ¼ lbs. turkey breast tenderloins
1 Tbs. butter
1 c. Juicy Juice apple juice
1 medium apple sliced
1 Tbs. C&H brown sugar
2 tsp. Herb ox chicken bouillon granules
¼ tsp. McCormick ground cinnamon
¼ tsp. McCormick ground nutmeg
1 Tbs. Mill cornstarch
2 Tbs. cold water
½ cup Fisher Nuts walnuts, toasted
In a large skillet, brown turkey in butter. Add the apple juice, apple, brown sugar, bouillon, cinnamon, and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until turkey juices run clear. Using a slotted spoon, remove turkey and apple slices to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over turkey and apple. Sprinkle with walnuts, if desired.
1True10/16/2007 12:00:00 AM20368editdeleteinsert
Tomato and Olive Penne

1 lb. Schar penne or other short pasta
¼ c. Newman’s Own Extra Virgin Olive Oil
2 garlic cloves, thinly sliced
2/3 lb. cherry tomatoes (2 c.), halved or quartered
1 tsp. McCormick dried oregano
¼ c. McCormick red pepper
¼ c. Kalamata olives, pitted and sliced
¼ c. chopped fresh parsley
¼ c. grated Parmesan cheese, plus more for serving
In a large pot of boiling water, cook the penne according to package directions. Drain. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring, until just golden, about 1 minute. Add the cherry tomatoes, oregano, crushed red pepper, ½ teaspoon salt, and ¼ teaspoon pepper. Reduce the heat to low, and cook, stirring, until tomato juices run, about 3 minutes. Add the penne, olives, parsley, and ¼ cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
1True11/4/2007 12:00:00 AM20361editdeleteinsert
Apricot Almond Chicken

½ cup lemon juice
¼ cup DiLusso Dijon mustard
2 teaspoons minced garlic
½ teaspoon white pepper
½ cup plus 2 teaspoons Newman’s Own Extra Virgin Olive Oil- divided
6 boneless skinless chicken breast halves
3 tablespoons Bob’s Red Mill corn starch
1 can (14 ½ ounces) Swanson Natural Goodness chicken broth
1 cup Simply Fruit apricot preserves
2 tablespoons Land O’Lakes butter
1 cup Fisher Nuts sliced almonds
In a small bowl, combine the lemon juice, mustard, garlic, pepper, and ½ cup oil to make a marinade. Pour ½ cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade. Drain and discard marinade from chicken. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until juices run clear. Meanwhile, in a small saucepan, combine cornstarch and broth until smooth. Stir in the preserves, butter and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken; sprinkle with almonds. Serve with Minute Rice Brown Rice.
1True11/5/2007 12:00:00 AM20368editdeleteinsert
511Vegetarian Tacos
8 taco shells
3 cups shredded cabbage
1 cup sliced onion
1 cup julienned sweet red pepper
2 tablespoons Mazola vegetable oil
2 teaspoons C&H sugar
1 can (15 ounces) Joan of Ark black beans rinsed and drained
1 cup Spike’s Santa Fe Packing Company Chunky, Chunky Salsa
1 can (4 ounces) chopped green chilies
1 teaspoon Whole Foods 365 Every Day Value Valle del Sol chili powder
¼ teaspoon Whole Foods 365 Organic Every Day Value ground cumin
½ cup Kraft shredded cheddar cheese
1 medium ripe avocado, peeled and sliced
Heat taco shells according to package directions. Meanwhile, in a large skillet, sauté the cabbage, onion and red pepper in oil for 5 minutes or until crisp-tender. Sprinkle with sugar. Stir in the beans, salsa, chilies, chili powder, garlic, and cumin. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through. Spoon into taco shells. Garnish with cheese and avocado.
1True11/6/2007 12:00:00 AM20368editdeleteinsert
521 Breaded Pork Chops

2 c. Minute Maid Premium orange juice
1 ½ c. Gillian’s Foods bread crumbs
2 tsp. McCormick seasoned salt
4 boneless pork loin chops
3 Tbs. Extra Virgin Olive Oil
Place orange juice in a shallow bowl. In another shallow bowl, combine bread crumbs and seasoned salt. Dip pork chops in orange juice, then coat with crumb mixture. In a large skillet, cook pork in oil over medium heat for 7-9 minutes on each side or until juices run clear.
1True11/7/2007 12:00:00 AM20368editdeleteinsert
531Cinnamon Broiled Chicken with Raita

1 cut up chicken (about 3 lbs.)
¼ tsp. McCormick cinnamon
1 cucumber peeled, seeded, and chopped
¼ c. Breakstone’s sour cream
¼ c. Stonyfield Farms plain yogurt
2 Tbs. fresh cilantro or parsley, chopped
¼ tsp. McCormick ground cumin
Coarse salt & fresh ground pepper, to taste
Preheat the broiler. In a small bowl, mix salt & pepper, and cinnamon. Sprinkle on the chicken. Place the chicken skin side down, on a broiler pan, and broil about 6 inches from the heat for 15 minutes. Turn the chicken, and broil until the skin is crisp and brown, about 15 minutes more. Meanwhile, in a small bowl, stir together the cucumber, cilantro, cumin and ¼ teaspoon each salt and pepper. Serve chicken hot with the raita on the side.
1True11/9/2007 12:00:00 AM20368editdeleteinsert
541Sesame Orange Shrimp

2 large egg whites
¼ cup corn starch
¼ cup sesame seeds
Coarse salt and ground pepper
1 ½ pounds medium shrimp, peeled and deveined
¼ cup Mazola vegetable oil, plus more if needed
1 cup Minute Maid Premium orange juice
2 tablespoons La Choy soy sauce
1 tablespoon C&H granulated sugar
4 scallions, trimmed and thinly sliced
In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and ½ teaspoon pepper until frothy. Add shrimp, and toss to coat. Heat ¼ cup oil in a large, nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side; transfer to a paper-towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches. Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar; boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.
1True11/9/2007 12:00:00 AM20368editdeleteinsert
Herbed Roast

1 Tbs. coarsely cracked black pepper
1 (2 ¼ lb.) boneless rib roast or tenderloin
¼ c. fresh flat-leaf parsley
1 Tbs. fresh chives
1 Tbs. fresh tarragon leaves
1 tsp. McCormick dried thyme
Preheat oven to 425°F. Rub the pepper evenly over beef, pressing gently so pepper adheres. Place the herbs in a large measuring cup and chop using kitchen shears. On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat. Loosely tie the beef at 2-inch intervals with kitchen twine. Place beef on roasting rack. Roast until an instant read thermometer registers 155°F for medium, about 30 minutes. Let stand for 5 minutes; carve into thin slices.
1True11/12/2007 12:00:00 AM20368editdeleteinsert
Zesty Italian Chicken

½ pound chicken breasts
¼ c. Newman’s Own Lite Italian salad dressing
2 portions Schar spaghetti (about 4 oz uncooked)
1 c. Francesco Rinaldi Original Traditional pasta sauce
2 cups baby spinach leaves
2 Tbs Whole Foods Parmesan cheese
Marinate chicken breasts in Italian dressing for at least 30 minutes prior to cooking. Preheat grill to high. Prepare spaghetti according to package directions. Place marinated chicken on hot grill and cook for approximately 6 minutes on each side. In a small saucepan, warm pasta sauce over medium heat. Divide spinach leaves between two separate plates. Layer portions of warm fettuccine and grilled chicken breasts over spinach leaves. Top with pasta sauce and Parmesan cheese.
1True11/14/2007 12:00:00 AM20368editdeleteinsert
Pasta with Garlic Sauce

12 ounces uncooked Schar pasta
½ pound Wellshire Farms Classic sliced dry rubbed bacon
5 cups fresh baby spinach
½ cup chopped onion
½ teaspoon minced garlic
1 ¼ cups Horizon Organic milk
1 package (8 ounces) Philadelphia Cream Cheese
2 tablespoons Horizon Organic butter
½ teaspoon salt
¼ teaspoon McCormick ground nutmeg
¼ teaspoon pepper
½ cup pine nuts, toasted
Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, sauté the spinach, onion and garlic until tender. Add the milk, cream cheese, butter, salt, nutmeg, and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.
1True11/15/2007 12:00:00 AM20368editdeleteinsert
Thanksgiving Recipes!

The Checklist People would like to help you create a delicious Gluten-Free Thanksgiving! Here are some of our favorite Thanksgiving recipes. We hope you enjoy them and have a great holiday!
Please note that each of these recipes can be found under Miscellaneous in the What's For Dinner section of the website.

Roast Turkey

1 (12 lb.) Honeysuckle White fresh turkey
2 tsp. salt
½ tsp. fresh ground black pepper
2 Tbs. butter
2 medium onions, 1 peeled and left whole, the other peeled and quartered
2 medium carrots
2 celery stalks, chopped
4 sprigs fresh parsley
2 whole dried McCormick bay leaves
Preheat oven to 325 F. Remove giblets and neck from the bird. Rinse turkey, inside and out, under cold running water. Drain well and pat dry. Rub neck and body cavities with salt and pepper. Place whole onion in neck cavity. Place carrots, chopped onion, celery, parsley and bay leaves inside body cavity. Place breast side up on a wire rack in large roasting pan and brush all over with melted butter. Cover loosely with aluminum foil. Baste with pan juices every half hour or so with pastry brush. About 30 minutes before turkey is done, remove foil from top and baste again with brush, to get a nice brown crust. When turkey is done, remove to a heated platter and allow to rest, loosely covered with foil until ready to serve.
Timetable for Traditional Roasting of Whole Turkey at 350 degrees
10-18 lbs 3-3.5 hours
15-22 lbs 3.5-4 hours
22-24 lbs 4-4.5 hours
24-29 lbs 4.5-5 hours
10-18 lbs. 3.75-4.5 hours
15-22 lbs. 4.5-5 hours
22-24 .bs. 5-5.5 hours
22-24 lbs. 5.5-6.25 hours

Thanksgiving Dressing

12 oz. Rudi's Gluten-Free Original Bread
8 Tbsp. butter
1 Tbsp. McCormick dried leaf sage, crushed
1 ¼ c. chopped celery including some tender inner leaves
1 ¼ c. onion, diced
1 tsp. McCormick poultry seasoning
¾ c. to 1 ¼ c. Chicken Broth
1 tsp. salt
2 eggs slightly beaten
The evening before, spread the bread out to dry. If desired, an 8x8 pan of Whole Foods Market-Gluten Free Bakehouse corn bread may be added. Break bread into bite sized pieces. Place in a large mixing bowl. Preheat oven to 350 degrees. Melt butter over low heat in a skillet. Add celery, onion, salt and pepper. Cook over low heat until tender but not brown. Add sage and poultry seasoning. Add vegetables to bread and gently toss. Add chicken broth to mixture to moisten well without making it soupy. If you wish to taste for flavor, do so now before the eggs have been added. If all is well, add the beaten eggs and stir gently to mix. Spray or butter a 9x12 baking dish. Turn dressing in baking dish spreading evenly. Cover with foil and bake for 30 minutes, Uncover and bake for and additional 25 minutes until top is brown and a knife inserted into center comes out clean.

32 oz.Chicken Broth
3 whole chicken breasts with bones or 2 turkey wings, a turkey neck and giblets
2 stalks of celery, leaves included
½ medium onion, cut into large pieces
1 McCormick bay leaf
¼ c. butter
4 c. water
Simmer 1 ½ hours.

Thanksgiving Gravy
5 c. prepared broth
¼ c. fat from turkey roaster or ¼ c. butter
1/3 c. corn starch
½ c. cold water
Heat broth. Stir cornstarch into COLD WATER. Remove broth from heat and stir in corn starch mixture. Return to heat and bring to a boil stirring with slotted spoon to prevent lumping. Season with salt and pepper to taste. If gravy is too thin, additional corn starch mixture may be added following above procedure.

Sweet Potato Souffle

Vegetable Ingredients
6 lbs. sweet potatoes, cooked and peeled
1 c. butter
Juice and grated peel of 2 oranges
4 eggs
¾ c. sugar
Vegetable Directions
Preheat oven to 350 degrees. Whip cooked potatoes with other ingredients until fluffy. Place in a 3 qt. casserole pan prepared with cooking spray.
Topping Ingredients
4 Tbsp. butter
1 c. brown sugar
1-2 Tbsp. extra-fine, white rice flour
1 c. coarsely chopped pecans
Topping Directions
Cook all topping ingredients slowly until melted and add 1 c. chopped pecans. Pour on top of potatoes and bake for 30 minutes.

Cranberry Chutney

4 c. fresh cranberries, chopped
2 ¼ c. brown sugar
1 c. raisins, chopped
1 c. water
½ c. almonds, coarsely chopped
¼ c. snipped candied ginger
¼ c. fresh lemon juice
½ tsp. salt
1 tsp. grated onion
¼ tsp. McCormick ground cloves
In a large saucepan combine all ingredients. Bring to a boil over medium high, then reduce heat and let simmer for 15 minutes, stirring occasionally. This recipe makes about 3 ½ pints so seal at once, or refrigerate until used.

Strawberry Salad with Pretzel Crust

Pretzel Crust
2 c. Glutino Pretzels, crushed
4 Tbsp. sugar
¾ c. butter, melted
Cream cheese mixture
8 oz. Cream Cheese
8 oz. Cool Whip
¾ c. sugar
Jell-O Mixture
1 (6 oz.) package strawberry Jell-O
2 c. boiling water
2- 10 oz. packages frozen strawberries
Make pretzel crust – Mix pretzels, sugar and melted butter. Spread in a 9x13 pan sprayed with vegetable spray. Bake at 400 degrees for 8 min. Cool completely. Make cream cheese mixture – Mix cream cheese, cool whip and sugar together using electric mixer. Spread over cooled crust and refrigerate. Make Jell-O – Dissolve Jell-O in water. Add slightly thawed berries. Chill until Jell-O begins to congeal. Stir and spread over cream cheese layer and refrigerate.

Traditional Green Bean Casserole

This recipe provided by Pamela's Products
1 1/2 lb green beans
1/2 lb mushrooms
4 Tbs. butter
Butter and juice from cooking the mushrooms
1 tsp salt
1 Tbs. Pamela’s Bread Mix
3/4 cup half and half
1 onion
1/2 cup Pamela’s Bread Mix
1/2 tsp salt
Trim ends and cut in half. Steam 4 minutes, rinse with cold water to stop cooking.
Clean and slice. Saute in butter until slightly limp, about 2 to 3 minutes.
Slice onion into 1/8 to 1/4 inch rings and separate rings. Mix Bread Mix and salt. Dip onions in mix, shaking loose some of the flour. Fry quickly in medium/hot oil and scoop out with a slotted spoon onto newspapers or paper towels to drain.
Using the butter and juice from cooking the mushrooms, add the salt and Bread Mix, and stir well to mix. Add the half and half, whisking constantly so no lumps occur. Stir over med. heat until cooked and thickened. Mix together with mushrooms and green beans in buttered casserole dish. Cover and bake in pre-heated oven at 350° for 45 to 60 minutes. Remove cover and top with onion rings and bake 10 to 15 more minutes.

Traditional Cranberry Sauce

1 bag (12 oz.) cranberries
1 tsp. grated lemon zest
¾ c. sugar
1 c. water
In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature. Can be stored in an airtight container for up to 1 week.

Pumpkin Dip

1 (8 oz.) package cream cheese, softened
2 c. confectioners' sugar
1 (15 oz.) can solid pack pumpkin
1 Tbs. ground cinnamon
1 Tbs. pumpkin pie spice
1 tsp. frozen orange juice concentrate
Gluten free graham crackers or sliced apples for dipping
In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice and orange juice until well blended. Chill before serving. Serve with sliced apples or gluten free graham crackers.

Traditional Pumpkin Pie

1 unbaked gluten free pie crust*
1 (15 oz.) can pumpkin
1 (12 oz.) can condensed milk
2 eggs or 4 egg whites
1 tsp. McCormick cinnamon
½ tsp. McCormick ginger
½ tsp. McCormick nutmeg
¼ tsp. McCormick ground cloves
3/4 c. granulated sugar
In a large bowl, combine the pumpkin, eggs, condensed milk, spices and salt. Pour into pastry shell. Bake at 425 degrees for 15 min. then at 350°F for 35-40 min. Cool on a wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream.
*See recipe below for the Perfect Flour Rolled Pie Crust recipe.

Perfect Flour Rolled Pie Crust

This recipe provided by Namaste Foods
2¼ c. Namaste Foods-Perfect Flour Blend
2 Tbs. sugar
2 tsp. xanthan gum
½ tsp. salt
1/8 tsp. baking soda
3/4 c. shortening
2 tsp. baking powder
½ c. milk
1 tsp. vinegar
Combine first 7 ingredients with pastry cutter or food processor pulses until mixture becomes loose crumbs. Add milk and vinegar and stir until dough forms a ball. Knead until smooth. Shape into 2 one inch thick discs. Wrap in plastic wrap and chill for 1 hour. Roll out in circle between 2 pieces of wax paper or plastic wrap. Use in recipe as directed. (Makes 2 single pie crusts)

Pumpkin Pecan Rice Pudding

This recipe provided by Riviana Foods
2 bags Success® Brown Rice
1 c. pecans, chopped and toasted
4 c. milk
1 can (15 oz.) Solid-pack pumpkin
3/4 c. brown sugar
2 tsp. pumpkin pie spice
1/2 tsp. salt
3 eggs, beaten
1/2 tsp. gluten free vanilla
1 c. heavy whipping cream
2 Tbs. maple syrup
Prepare rice according to package directions. Preheat oven to 350ºF. Spread pecans on baking sheet and toast for about 8-10 minutes. Cool. In a large saucepan, combine milk, pumpkin, brown sugar, pumpkin pie spice and salt. Bring to a boil over medium-high heat, stirring constantly. Slowly add about 1/2 cup of hot liquid to eggs and beat well. Stir egg mixture back into saucepan and cook over medium-high heat for 2 minutes. Remove from heat and stir in cooked rice, vanilla and pecans. Pour mixture into a greased 13x9-inch baking dish. Bake, uncovered at 350ºF for 30 minutes or until a knife inserted near the center, comes out clean. Meanwhile, whip the heavy cream to soft peaks then add the maple syrup and continue to beat until peaks form. Serve with warm pudding. Tip: For sweeter pudding, increase brown sugar to 1 1/2 cups.

Sweet and Salty Chocolate Almond Cups

This recipe provided by Blue Diamond®
1 (10 to 11.5-oz.) bag milk, semi-sweet or bittersweet chocolate chips
1 cup Blue Diamond Dark Chocolate or Brown Sugar and Cinnamon Almonds, coarsely chopped
24 Blue Diamond Almond Nut-Thins, coarsely broken
Line 18 mini muffin cups with paper liners; set aside. Place chocolate in a large microwave-safe bowl; microwave on HIGH for 2 to 3 minutes or until chocolate is mostly melted; stir until completely melted. Stir in remaining ingredients and spoon equal amounts into prepared muffin cups. (Makes 18 cups.)
Mexican Mocha: Add 1 teaspoon instant espresso powder and 1/4 teaspoon cinnamon to mixture.
Double Almond: Add 1/2 cup crumbled almond paste to mixture.
Fruit and Chocolate: Add 1/2 cup coarsely chopped dried cherries to mixture. Crunchy Granola: Add 1/2 cup gluten-free granola to mixture.

Pumpkin Fudge
2 c. granulated sugar
1 c. packed light brown sugar
3/4 c. butter
1 (5 oz.) can evaporated milk
1/2 c. solid pack pumpkin
2 tsp. pumpkin pie spice
2 c. white chocolate chips
1 (7 oz.) jar Marshmallow Fluff
1 c. chopped pecans
1 1/2 tsp. Singing Dog Vanilla™ Pure Extract
In a heavy medium saucepan, combine the sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin pie spice. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage). Stir in white chocolate chips, marshmallow fluff, nuts and vanilla extract; stir vigorously for 1 minute until chips are melted. Pour immediately into a 9x13 inch pan sprayed with cooking spray and lined with aluminum foil. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift foil from pan. Remove foil and cut fudge into 1-inch pieces.

Tito’s Classic Cosmo

This recipe provided by Tito's Handmade Vodka
1.5 oz. Tito’s Handmade Vodka
.5 oz. Cointreau Liqueur
Splash Cranberry
Squeeze lime
Shake all ingredients over ice
Strain into cocktail glass
Garnish: Lime wedge
Glass: Martini
1True11/15/2007 12:00:00 AM20368editdeleteinsert
Balsamic Chicken Salad

6 boneless skinless chicken breast halves, cut into 3-inch strips
½ tsp. minced garlic
4 Tbs. extra virgin olive oil- divided
¼ c. Newman’s Own balsamic vinegar
1 ½ c. cherry tomatoes
1 Tbs. minced fresh basil or 1 tsp. McCormick dried basil
¼ tsp. salt
Pepper to taste
6 c. mixed salad greens, torn
In a large skillet, sauté chicken and garlic in 1 Tbs. oil until chicken juices run clear; remove from pan. In the same skillet, bring vinegar to a boil. Add chicken, tomatoes, basil, salt, pepper, and remaining oil; cook and stir until heated through. Divide salad greens among six plates; top with chicken mixture. (Serves: 6)
1True11/16/2007 12:00:00 AM20368editdeleteinsert
Santa Fe Chicken Soup

1/3 c. Minute Rice-Brown Rice (uncooked)
4 portions chicken breast
1 lime, halved
2 tsp McCormick taco seasoning
6 corn tortillas
1 Tbsp Newman’s Own Extra Virgin Olive Oil
1 clove garlic, minced
½ onion, chopped
1 can (4 oz) diced green chilies
6 cups Swanson Ready to Serve chicken broth
4 Tbsp Spike’s Santa Fe Packing Company salsa – Chunky, Chunky, Salsa
¼ c Breakstone’s sour cream
2 Tbsp cilantro, chopped
Cook brown rice according to package directions. While rice is cooking, cover chicken breasts with lime juice, and lightly coat both sides with taco seasoning. Then place chicken on a hot grill and cook for approximately 6 minutes on each side. Cut into strips and set aside. Preheat oven to 350 degrees and cut corn tortillas into ½ inch strips, then place them on a baking sheet. Bake for 15 minutes or until they are crispy. While tortilla strips are baking, heat olive oil in a large pot over medium heat. Add garlic and onion; sauté until the onion is transparent, about 8 minutes. Add cooked rice to pot and sauté for 3 minutes. Add green chilies and sauté for 2 more minutes. Pour chicken broth into the mixture and bring it to a boil. Add sliced chicken and reduce heat to low. Simmer for about 25 minutes. Place a few baked tortilla strips in the bottom of bowls, and fill with soup. Garnish each bowl with a few more tortilla strips, a spoonful of salsa, sour cream and cilantro.
1True11/19/2007 12:00:00 AM20368editdeleteinsert
Chicken Pot Pie

5 Tbs unsalted butter (can also use olive oil or nondairy spread)
2 medium shallots
1 garlic clove, minced
Course salt and freshly ground pepper
2 cups reserved stock from Poached Chicken (recipe follows)
2 Tbs cornstarch (or arrowroot)
4 medium carrots cut on the diagonal into 1/2-inch-thick slices
3 medium celery stalks, cut on the diagonal into 1/4-inch-thick slices
1 whole poached chicken (about 4 cups)
1/3 cup coarsely chopped fresh flat-leaf parsley, plus about 1/2-cup leaves and sprigs for garnish
1 teaspoon finely chopped fresh tarragon
1 cup slightly thawed frozen peas
1 gluten free pie crust
Press in bottom crust and roll out top. Place dough to be rolled out (for topping the Pot Pie) between two pieces of wax paper on a cutting board. Roll out evenly and place in freezer for 20 minutes. Dough will be much easier to peal away from wax paper when chilled. Bake for 10-15 minutes at 350. When cool brush with one lightly beaten egg. Not necessary to use entire egg but coat crust and rim well. Preheat oven to 425 degrees. Melt butter in a medium saucepan over medium heat. Add shallots, garlic, 1/2- teaspoon salt, and 1/4-teaspoon pepper. Cook, stirring occasionally, until shallots are translucent, about 3 minutes.Stir in 1 and 1/2 -cup stock. Whisk remaining 1/2-cup stock into the 2T of cornstarch in a small bowl. Whisk this into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally. Add carrots and celery. Bring to a boil. Stir in chicken. Return to a boil. Remove from heat. Stir in chopped parsley and tarragon. Let cool. Stir in peas. Add mixture to piecrust. Add top crust. Make 3-6 small shallow incisions to allow steam to escape. Bake until golden brown and bubbling, aprox 50-60 minutes. If rim of crust begins to over brown cover with foil or pie ring.
1True11/20/2007 12:00:00 AM20368editdeleteinsert
Pepper Steak

1 lb. steak or chicken breast
2 tsp. McCormick garlic salt
¼ c. gluten free soy sauce
1 ½ c. water
½ c. chopped celery
½ c. chopped onion
1 c. sliced green pepper
2 chopped tomatoes
2 Tbs. brown rice flour
½ c. water
Minute® Ready to Serve White Rice
Cut the steak or chicken into 1 1/2 inch pieces and brown in a skillet until no longer pink. Add garlic salt, soy sauce, and water to browned meat. Cook 40 minutes and do not let the liquid evaporate. Add celery, onion, and pepper. Cook 10 minutes. Add tomatoes and cook 5 minutes. Add gluten free flour to ½ c. cold water and stir into meat and vegetable mixture. Bring to a boil. Serve with Minute® Ready to Serve White Rice.
1True11/23/2007 12:00:00 AM20368editdeleteinsert
64146Newly diagnosed need assistance with food productsCan someone help me I've just been diagnosed with Celiac it has made me severley underweight I am 5'5 and weigh 97 pounds and I am having problems putting on weight. Does anyone have any advice or help as to what gluten free/ wheat free foods are fattening or anything else I can eat or drink with a high fat content. Thank You 0True11/26/2007 12:52:48 PM2036-1editdeleteinsert
Mexican Chicken Baked Potatoes

4-6 baked potatoes, hot from the oven
1 medium onion, chopped
2 Tbsp. Newman’s Own extra virgin olive oil
2 cloves garlic, chopped
1 jalapeno diced small, red or green
1 small can diced green chiles
2 Tbsp. chopped fresh cilantro
1 tsp. salt
1 tsp. McCormick cumin
12-14 oz. pre-cooked chicken breast, chopped
½ c. Horizon Organic sour cream
3 Tbs. Philadelphia cream cheese
Pepper to taste
Optional: Kraft natural shredded cheese-Mexican Cheddar Jack for topping

Brown onion, garlic, and jalapeno in olive oil. Add can green chiles, salt, and cumin. Mix well. Add cooked chicken. Mix in sour cream and cream cheese well. Toss in chopped cilantro and pepper to taste. Serve on top of baked potatoes- slice potatoes down middle and squish open, fill with Mexican mixture. Add optional shredded cheese if desired.
1True11/26/2007 12:00:00 AM20368editdeleteinsert
Beef Stroganoff

1 large round steak, cubed
1 (4 oz.) can mushrooms
¼ c. Horizon Organic butter
gluten free flour to bread steak
Salt and pepper (to taste)
1 clove garlic, chopped
1 1/2 c. IMAGINE-Organic Beef Flavored Broth
½ c. onion, chopped
8 oz. sour cream
4-6 servings Minute® Rice-White Rice
Put cubed steak in a zip-lock baggie with flour and shake to coat. Melt ¼ c. butter in a skillet over low heat. Brown coated steak cubes in melted butter over medium heat. Add salt and pepper to taste. Add mushrooms with juice, onion, and garlic to browned meat. Cook for about 5 more minutes. Add broth and simmer about 2 hours on low heat or put in crock pot to simmer. Add sour cream to pan right before you serve, mix well. Cook rice according to package directions. Serve steak over rice.
1True11/27/2007 12:00:00 AM20368editdeleteinsert
Crustless Quiche

1 c. boneless ham steak, diced
1 c. broccoli cut into very small pieces
2 c. Whole Foods-365 Every Day Value shredded cheddar cheese
8 large eggs
1 c. heavy whipping cream
½ tsp. salt
¼ tsp. pepper
Mix meat, broccoli, and cheese and pour into a pie plate sprayed with Pam Cooking Spray. In a mixing bowl beat eggs, cream, salt, and pepper. Pour over the other ingredients in the pie plate. Bake at 350 degrees for 50 minutes to 1 hour. Insert knife into middle of quiche, if it comes out clean it is done. Sprinkle top with cheddar cheese, and let sit for 5 minutes before slicing.
1True11/28/2007 12:00:00 AM20368editdeleteinsert
Chicken Tortilla Soup

1 can Swanson Ready to Serve chicken broth
1 can Swanson Ready to Serve beef broth
1 can corn (do not drain)
1 can Contadina chopped tomatoes
1 chicken or 4 chicken breasts, cooked and shredded
½ tsp. black pepper
½ tsp. McCormick cumin (more if you like spicy)
1tsp. chili pepper
Combine all ingredients and bring to a boil. Simmer 15 minutes. Garnish with Tostitos 100% White Corn Restaurant Style tortilla chips, Kraft natural cheese shreds cheddar cheese, Horizon Organic sour cream, green onion, and lime if desired.
1True11/29/2007 12:00:00 AM20368editdeleteinsert

Asian Beef Stir-Fry

4 portions Schar spaghetti (about 8 oz uncooked)
4 portions lean steak (about 1 lb)
1/8 tsp. McCormick crushed red pepper flakes
1 onion, sliced
4 celery stalks, sliced
1 head napa cabbage, shredded
½ c. LaChoy lite soy sauce
Prepare spaghetti according to its package directions; drain and set aside. While the spaghetti is cooking, slice steak lengthwise into 2-inch strips. Cut crosswise into 1/8 inch-thick slices. Lightly coat a large skillet or wok with Pam cooking spray. Over medium-high heat, stir-fry red pepper flakes and garlic for 1 minute. Add the steak strips to the skillet, stir-fry just until no longer pink, approximately 2 minutes. Remove the steak from skillet and set aside. Lightly recoat the skillet with Pam. Stir-fry onion and celery until tender, approximately 5 minutes. Add cabbage and cook until crisp tender, approximately 2 more minutes. Return steak to the skillet. Add cooked spaghetti and soy sauce; mix gently and heat thoroughly.

1True11/30/2007 12:00:00 AM20368editdeleteinsert
Grilled Fish Soft Tacos

1 Tbs. extra virgin olive oil
4 limes, halved, divided
5 cloves garlic, minced, divided
2 tsp. McCormick ground cumin, divided
4 portions swordfish or tuna (about 1 ½ lbs)
1 ripe avocado, peeled, pitted and diced
¼ red onion, minced
2 jalapenos, seeded and minced
2 Tbs. fresh cilantro, chopped
8 Food for Life brown rice tortillas
8 lettuce leaves
Preheat grill to medium. Combine olive oil, juice of 3 limes, 4 garlic cloves and 1 tsp. cumin in a shallow bowl or pie plate. Then add fish and marinate for about 15 minutes at room temperature, turning once after about 7 minutes. While fish is marinating, in a separate small mixing bowl, stir together the remaining lime juice, garlic and cumin with diced avocado, onion, jalapenos and cilantro. Place marinated fish on hot grill and cook for approximately 5 minutes, turn and grill for approximately 5 more minutes, until opaque throughout. Place cooked fish on a cutting board, let it cool slightly, and then slice into thin strips. While the grill is still hot, place tortillas directly on it and grill them for about 30 seconds on each side. Place two tortillas on each plate. Put a lettuce leaf in each tortilla, fill with a portion of grilled, sliced fish, and top with tangy avocado salsa. (Serves: 4)
1True12/3/2007 12:00:00 AM20368editdeleteinsert

Cherrybrook Kitchen Pumpkin Spice Sugar Cookies

Makes 20 Large Cookies or 40 Small Cookies
Cherrybrook Kitchen Sugar Cookie Mix
¼ Cup Melted Dairy-Free Margarine
¼ Cup Soy Dream Enriched Refrigerated Original or Rice Dream Original Rice Drink
¼ Cup Pureed Pumpkin
¼ teaspoon McCormick Nutmeg
½ teaspoon McCormick Cinnamon
¼ Cup C&H Granulated Sugar
Directions HEAT oven to 350 degrees F. BLEND cookie mix, margarine, soy milk, pumpkin, nutmeg and cinnamon. SHAPE the cookies into 2 inch balls (1 inch for smaller cookies). ROLL cookies in the granulated sugar and place on an ungreased cookie sheet 2'' apart. BAKE for 10-12 minutes until light golden brown (7-9 minutes smaller cookies). REMOVE from the oven and sprinkle with remaining sugar.
Please note that these cookies are more cake-like and will stay in ball form. For a cookie that is more flat and crisp, increase the melted margarine and gently flatten with a spatula when you remove them from the oven. These cookies not only taste great, but will make your kitchen smell terrific for the holiday season. ENJOY!
1True12/4/2007 12:00:00 AM20368editdeleteinsert
Caribbean Chicken Salad

4 portions chicken breast (about 1 lb)
2 tsp. McCormick Montreal Chicken seasoning
1 bag of baby romaine salad
1 cucumber, sliced
1 red onion, sliced
1 c. radishes, sliced
1 red pepper, diced
2 tomatoes, diced
1 can (11 oz) mandarin oranges, drained
1 can (8 oz) pineapple tidbits, drained
½ c. reduced-fat cheddar cheese, shredded
½ c. Newman’s Own Light Honey Mustard salad dressing
Preheat grill to high. Season the chicken breasts on both sides with the Montreal seasoning. Then place chicken on hot grill and cook for approximately 6 minutes per side, until no longer pink in the center. While the chicken is cooking, combine the washed baby romaine salad blend, cucumber, red onion, radishes, red bell pepper and tomatoes in a large mixing bowl and toss. Divide the salad between four plates. Top each with one-fourth of the mandarin orange slices, pineapple tidbits and shredded cheese. Place the cooked chicken on a cutting board, let it cool slightly, then slice into ½ -inch strips. Top each salad with a portion of chicken. Pour the salad dressing over the salads and serve.
1True12/4/2007 12:00:00 AM20368editdeleteinsert
Chicken Kabobs

4 portions Minute Rice brown rice
4 portions chicken breast (about 1 lb.) cut into 1 ½ inch squares
2 green bell peppers, cut into 1 ½ inch pieces
2 red bell peppers, cut into 1 ½ inch pieces
12 fresh mushrooms, whole
1 onion, cut into wedges
1 Tbsp. olive oil
2 tsp. McCormick Montreal Chicken seasoning
Prepare the rice according to its package directions. Preheat grill. On four skewers, alternately thread a piece of chicken, then green pepper, red pepper, mushroom and onion. Repeat until all ingredients are used. Lightly brush the olive oil over kabobs and sprinkle with Montreal chicken seasoning. Grill kabobs for 5 minutes; turn and grill until the chicken is no longer pink in the center, about 5 more minutes.
1True12/5/2007 12:00:00 AM20368editdeleteinsert
Mediterranean Halibut

2 sheets heavy-duty aluminum foil
1 can (15 oz) cannellini beans, drained and rinsed
3 Roma tomatoes, diced
¼ c fresh basil, sliced
2 portions halibut fillet (about 12 oz), skin removed
½ tsp. lemon-pepper seasoning
1 lemon, sliced
Preheat grill to medium-high. Fold foil sheets in half lengthwise to crease, then unfold. Lightly coat the foil with Pam cooking spray. Divide beans into 2 portions and spoon onto foil in the center of the right half. Layer each with half the diced tomatoes and sliced basil. Place a portion of halibut fillet on top. Sprinkle halibut with lemon-pepper seasoning and top with lemon slices. Fold foil over the top of the halibut, leaving room for air circulation. Close packet by double the 3 open foil edges. Place foil packets on grill and lower cover. Grill until halibut is opaque throughout, about 14 minutes. Use tongs to remove foil packets from grill. Open packets carefully and spoon contents onto plates.
1True12/6/2007 12:00:00 AM20368editdeleteinsert
Chicken with Olives and Sun-Dried Tomatoes

8 dry-packed sun-dried tomato halves (about ¼ c)
Zest of ½ lemon, cut into very thin strips (about 2 tablespoons)
½ c. Kalamata olives, pitted and halved lengthwise
1 tsp. plus 1Tbs. Newman’s Own Organics extra virgin olive oil
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves
In a small saucepan, bring 3 cups water to a boil; add tomatoes and lemon zest. Reduce to a simmer; cook until tomatoes have softened, 5 to 8 minutes. Drain, and pat dry with paper towels. Slice tomatoes into 1/4 -inch strips. In a medium bowl, toss tomato mixture with olives, 1 teaspoon salt, and a pinch of pepper. Rub chicken all over with remaining tablespoon oil; season generously with salt and pepper. Place chicken in a 9-by-13inch baking dish; sprinkle with tomato mixture. Cover tightly with foil; refrigerate until ready to use, up to overnight. Preheat oven to 450 degrees. Bake (covered with foil) 20 minutes. Remove from oven; let stand 5 minutes before serving.
1True12/7/2007 12:00:00 AM20368editdeleteinsert
76204Travel For WorkI travel for work and it has been the hardest part of dealing with my new (two months) diagnosis of CD. For those who are in the same boat, I found a few on-th-go foods that are great for keeping me healthy and gluten free. I recommend Boomi bars and LaraBars for quick nut and fruit pick-me-ups. For some protein, try the soy crisps made by Glenny's. There is also really good jerky on made by the Buffalo Guys. I also snack on products from Enjoy Life - they have great trail mixes. Hope this helps some fello travelers. Any other suggestions or ideas of fast food places that are TRULY safe, would be great.0True12/7/2007 11:52:52 AM2036-1editdeleteinsert
Pasta with Almond-Pea Pesto

Coarse salt and ground pepper
1 lb. Schar Penne pasta
1 ½ packages (16 oz. each) frozen Cascadian Farm Organic Garden Peas
½ c. Fisher Nuts almonds
Finely grated zest and juice of 1 lemon
¼ c. Mazola Oils extra virgin olive oil
Cook pasta according to package directions until al dente, adding 1 package of peas during last minute of cooking time. Reserve 1 cup pasta water; drain pasta and peas, and return to pot. Meanwhile, in a food processor, finely grind almonds. Add lemon zest and juice, remaining peas, and 1 ½ tsp. salt; process until well combined. With motor running, gradually add oil; process until smooth. Add almond-pea pesto to pasta; toss to coat, adding reserved pasta water (as needed) to adjust consistency of sauce. Season with salt and pepper; serve.
1True12/10/2007 12:00:00 AM20368editdeleteinsert
Salmon with Asparagus and Potatoes

2 skinless salmon fillets
3/4 lb. new potatoes
3/4 lb. asparagus spears, trimmed and cut diagonally
1/4 c. red bell pepper, minced
¼ tsp. orange zest cut into fine strips or grated
1 Tbs. chopped fresh mint
1 Tbs. extra virgin olive oil
6 tsp. fresh orange juice
2 tsp. white-wine vinegar
1 tsp. honey
Coarse salt & fresh ground black pepper
Preheat oven to 425°F. In a large ovenproof skillet, toss potatoes and asparagus with 1 Tbs. plus 1 tsp. oil to coat; season with salt. Roast 15 minutes and leave in oven. In a small skillet, sprinkle salmon (flat side down) with salt. Transfer pan to oven next to vegetables; roast until salmon is opaque throughout and vegetables are tender, about 10-15 minutes. To make relish; whisk together orange zest and juice, vinegar, honey, and remaining oil in a small bowl. Stir in bell pepper and mint; season with salt & pepper. To serve, spoon vegetables into shallow serving bowl or plate; top with salmon and relish. (Serves: 2)
1True12/12/2007 12:00:00 AM20368editdeleteinsert
801Cheesy Mini-Burgers

1 lb. lean ground beef
1 c. KRAFT shredded cheddar cheese, divided
½ c. Heinz ketchup, divided
½ tsp. McCormick garlic powder
2 2/3 cups hot cooked MINUTE white rice
Preheat oven to 400 degrees. Mix meat, 2/3 c. of cheese, ¼ c. of the ketchup and garlic powder. Shape into balls. Place on foil-covered baking sheet sprayed with Pam cooking spray. Flatten each ball into patty, about ½ in. thick. Bake 15 min. or until cooked through. Spread remaining ketchup on each patty; sprinkle with remaining cheese. Bake an additional 5 min. or until cheese melts. Serve over rice.
1True12/13/2007 12:00:00 AM20368editdeleteinsert
811Christmas Menu

Pork Tenderloin with Raspberry Sauce

Ingredients 1 pork tenderloin (1 lb)
1 tsp. McCormick cayenne pepper, optional
2 tsp. Land O’Lakes butter
¼ c. seedless raspberry preserves
2 tsp. Heinz red wine vinegar
1 Tbs. Heinz ketchup
½ tsp. LaChoy soy sauce
1/8 to ¼ tsp. Manischewitz horseradish
1 garlic clove, minced
Fresh raspberries, optional
Cut tenderloin into eight pieces; flatten each piece to 1-in. thickness. Sprinkle cayenne on both sides if desired. In a large skillet, cook pork over medium heat for 3-4 minutes on each side or until juices run clear. Meanwhile, in a small saucepan, combine the preserves, vinegar, ketchup, soy sauce, horseradish and garlic. Simmer, uncovered, for 3 minutes, stirring occasionally. Serve with tenderloin; garnish with raspberries if desired. (4 servings)

Curried Pumpkin-Apple Soup

2 Tbs. butter
1 c. onion, chopped
1 c. celery, chopped
½ large apple, peeled, cored and chopped
2 tsp. mild curry powder
3 c. chicken broth
1 ½ c. solid pack pumpkin mash or canned pumpkin
¼ tsp. salt, plus more to taste
1 whole bay leaf
1/3 c. heavy cream
2 to 3 Tbs. honey or maple syrup
Sour cream and chives for garnish
Melt the butter in a medium-size soup pot. Stir in the onion, celery, and apple. Partially cover the pot and sauté the ingredients over medium-high heat until onion is clear, about 8 minutes. Stir in the curry powder and sauté the mixture for another minute. Stir in 1 c. of the chicken broth and cook for 1 minute more. Pour the contents of the pan into a blender or food processor, add the pumpkin, and puree the soup until smooth. Pour it all back into the pot, then stir in the remaining chicken broth, the salt, and the bay leaf. Set the soup over medium-high heat and bring it to a simmer, stirring occasionally. After 5 minutes, stir in the heavy cream and 2 Tbs. of honey. Taste the soup adding more salt or honey if necessary to get the desired balance of sweet and savory. Simmer for 2 minutes more, remove the soup from the heat, and serve hot. Garnish each bowl with a dollop of sour cream and a sprinkle of chives if desired. Salad with Cran-Raspberry Dressing
1 package (10 ounces) frozen sweetened raspberries
¼ c. C&H sugar
2 tsp. Bob’s Red Mill cornstarch
¼ tsp. McCormick celery seed
¼ tsp. McCormick ground cinnamon
1/8 tsp. McCormick ground cloves
½ c. Very Fine 100% juice cranberry juice cocktail
¼ c. Heinz red wine vinegar
1 package (6 ounces) fresh baby spinach
1 can (11 ounces) mandarin oranges, drained
1/3 c. dried cranberries
3 green onions, sliced
¼ c. Fisher Nuts sunflower kernels
¼ c Fisher Nuts chopped pecans
¼ c Fisher Nuts slivered almonds
Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; set puree aside. In a large saucepan, combine the sugar, cornstarch, celery seed, cinnamon and cloves. Stir in the cranberry juice, vinegar and reserved raspberry puree. Bring to a boil over medium heat; cool. Cover and refrigerate. In a large salad bowl, combine the spinach, oranges, cranberries, onions, sunflower kernels, pecans and almonds. Drizzle with dressing; gently toss to coat. Refrigerate any leftover dressing. Roasted Asparagus

4 lbs. fresh asparagus, trimmed
¼ c Newman’s Own extra virgin olive oil
½ tsp. salt
¼ tsp. pepper
¼ c. sesame seeds, toasted
Arrange asparagus in a single layer, in two foil-lined 15-in x 10-in x 1in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake uncovered, at 400 degrees for 12-15 min. or until crisp-tender, turning once. Sprinkle with sesame seeds and serve. Cheesy Potatoes

½ cup butter
½ cup Bob's Red Mill-White Rice Flour
2 ½ cup milk
½ cup sour cream
2 c. crushed Barbara’s Bakery organic corn flakes
1 8 oz. package A&E shredded mild cheddar cheese
1 30 oz. package Cascadian Farm organic hash browns
½ c onion chopped
Salt and pepper
For white sauce, melt butter over low heat. Over medium heat, add flour to melted butter and stir to make a paste. Gradually add milk to paste and stir until mixture comes to a boil. After sauce comes to a boil, add sour cream and stir frequently until blended. Add salt and pepper to taste. Spray a 9x13 casserole pan with Pam cooking spray and begin layering ½ of the package of hash browns, ½ of the chopped onion, ½ of the cheese, and ½ of the white sauce. Repeat layers ending with sauce. Bake at 350 degrees for 40 min. Remove from oven. Sprinkle with crushed corn flakes and return to oven for 15-20 min. Broccoli with Carmelized Onions and Pine Nuts

3 Tbs. Pine nuts or chopped slivered almonds
2 tsp. extra virgin olive oil
1 c. onion, chopped
¼ tsp salt, or to taste
4 c. broccoli florets
2 tsp. balsamic vinegar
Freshly ground pepper to taste
Toast pine nuts in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes. Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat. Serve immediately. Crock Pot Corn

2- 16 oz. packages of Cascadian Farm organic super sweet frozen corn
1 (8 oz.) package cream cheese
½ cup butter
2 Tbs. sugar
2 Tbs. water
Put frozen corn into crock pot. Cut cream cheese and butter into small pieces and place in crock pot. Add sugar and water. Cover and start temperature on high for 45 min. After 45 min. stir corn and turn temperature down to low and cook for 3 ½ hours, stirring occasionally. Kids Jell-O

1 6 cherry Jell-O
1- small tub cool whip, thawed
½ package Holiday Mallows
1-2 bananas
3 ½ c. water, divided
Directions Pour JELL-O into 2 ½ c. boiling water and stir until dissolved. Stir 1 c. cold water into JELL-O and refrigerate until “soft” set about 1 hour. After JELL-O sets, remove from refrigerator and put into blender. Blend until frothy. Add cool-whip to JELL-O and blend until smooth. Pour JELL-O mixture into a pretty glass bowl and top with sliced banana and holiday mallows. Place back into the refrigerator until JELL-O resets before eating. Cherry Goop

1 package package gluten free Graham Cracker crust Mix
½ cup butter
2 cup cool whip
1 (8 oz.) package cream cheese
1-2 cups Cherry Pie Filling
Melt butter and pour over cracker mix. Stir until all of the mix appears wet with the butter. In a 9 x13 in. pan, press all but 1/8 c. of the mix to make a crust. In a separate bowl, mix cream cheese and cool whip until smooth. Pour cream cheese mixture over crust and spread a thin layer over entire crust. Pour the pie filling over cream cheese layer. Top the pie filling with remaining 1/8 c. crust mix. Refrigerate until cold and serve. Santa’s Favorite Cake

1 package Bob's Red Mill-Vanilla Cake Mix
3 egg whites
1 1/3 c. buttermilk
2 Tbs. vegetable oil
123 Gluten Free- Yummy Yellow Cake Mix
½ cup buttermilk
1 egg
1 ½ Tbs. unsweetened cocoa powder
2 Tbs. McCormick red food color
1 tsp. Heinz cider vinegar
1 (8 oz.) Package cream cheese, softened
1 cup butter or margarine, softened
2 (16 oz.) package confectioners’ sugar
2 tsp. McCormick Pure Peppermint Extract
Preheat oven to 350 degrees. Grease and flour, with tapioca starch, three 9-inch round cake pans. In a large bowl, combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tablespoons vegetable oil. Mix with an electric mixer for 2 minutes on high speed. In a separate bowl, combine yellow cake mix, ½ cup buttermilk, 1 egg, cocoa, red food color, and vinegar. Use an electric mixer to beat for 2 minutes on high speed. Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect. Bake in preheated oven for 22 to 25 minutes, or until a wooden toothpick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely. In a large bowl, beat cream cheese and butter until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides. Hard Rock Candy

1 cup Confectioners’ sugar
3 ¾ cup granulated sugar
1 ½ cup light corn syrup
1 cup water
2 tsp. cinnamon oil
1 tsp. McCormick red food color
Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioner’s sugar. In a large heavy saucepan, combine the granulated sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees. Remove from heat. Stir in the cinnamon oil and food color. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container. Orange Eggnog Punch

1 qt. reduced-fat dairy eggnog
1 can (12 oz.) frozen orange juice concentrate, thawed
1 can (12 oz.) ginger ale, chilled
In a pitcher, stir eggnog and orange juice concentrate until well mixed. Pour in ginger ale and stir gently. Cranberry Punch

2 cup cranberry juice
2 cup pineapple juice
1 cup orange juice
1 pt. strawberries, hulled and sliced
1 lime, thinly sliced
4 cup ginger ale
Directions In a large glass container, combine all ingredients except ginger ale and chill thoroughly. Just before serving, slowly stir in the ginger ale. Pour into a punch bowl or large jug and add ice cubes.
Pamela's Gingerbread Cookies

1 bag Pamela's Wheat Free Bread Mix
½ cup unsalted butter
¾ cup brown sugar
2 eggs
1/3 cup molasses
1 tsp baking powder
½ tsp baking soda
½ tsp ground cloves
1 TBSP + 1 tsp ground ginger
½ tsp cinnamon
½ tsp nutmeg
In the bowl of a heavy duty stand mixer, cream butter with sugar. Mix in egg, then molasses. Add all dry ingredients, DO NOT use yeast packet. Mix gently until dough comes together. Wrap dough in plastic wrap and refrigerate for 1 hour. Roll dough 3/8-inch thick between two layers of parchment paper. Cut out cookies. Bake in a preheated 325° oven for 20 - 22 minutes or until edges begin to brown. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
Use Pamela's Vanilla Frosting Mix (recipe below) to make decorative frosting by mixing with food color and water! Frosting can be applied with a piping bag, or thin it down with more water and use a paint brush for a more detailed design.
Cookie Decorating Frosting/Royal Icing

1 bag Pamela's Vanilla Frosting Mix
2 egg whites
1/2 teaspoon cream of tarter
Mix ingredients together, add food coloring*. Spread or pipe on cooled cookies. Add decorative sprinkles or candies if desired.

*Powder food coloring will net brighter colors. Always check that food coloring is gluten-free. *Need natural food coloring? SeelecTea Brand Food Coloring (100% All Natural / Organic)-Vegan, Gluten-free
1True12/16/2007 12:00:00 AM20368editdeleteinsert
Potato-Fish Chowder

2 Tbs. butter
6 scallions, coarsely chopped
2 stalks celery, coarsely chopped
2 garlic cloves, minced
3 Tbs. Authentic Foods- white rice flour superfine
2 bottles (8 oz. each) clam juice
1 ½ lbs. new potatoes, cut into ½ inch pieces
½ tsp. McCormick dried thyme
1 McCormick dried bay leaf
1 lb. cod fillet, cut into 2-inch chunks
1 c. whole milk
Coarse salt and ground pepper
In a 5-quart saucepan, melt butter over medium-high heat. Add scallions, celery, and garlic; cook until tender, 2 to 3 minutes. Add flour; stir to coat. Add clam juice and 2 c. water, whisking until smooth. Add potatoes, thyme, and bay leaf. Bring to a boil; reduce to a simmer cook until potatoes are tender when pierced with the tip of a paring knife, about 10 minutes. Add cod; cover, and cook until fish easily flaked, about 8 minutes. Pour in milk; cook until heated through, 1-2 minutes. Remove and discard bay leaf. Season with salt and pepper.
1True12/17/2007 12:00:00 AM20368editdeleteinsert
831Cajun Whole Chicken

3 Tbs. black pepper
2 Tbs. McCormick garlic powder
1 tsp. McCormick onion powder
1 tsp. McCormick nutmeg
2 Tbs. McCormick parsley flakes (crunched)
4 Tbs. McCormick red pepper (ground cayenne)
2 Tbs. McCormick chili powder
¼ c. C&H brown sugar
Pinch of salt
1-2 whole fryer chickens
Place all dry ingredients in a bowl and mix. Place chicken in a roasting pan with ½ inch of water. Rub in, and on the chicken with the dry ingredients including between the skin and meat. Use as much or as little of the rub as you like. Cover and place the chicken into the oven for about an hour at 375 degrees or until done. Once done, pull out of oven and place chicken on serving platter and cover. Optionally, take broth in roasting pan and place in a saucepan, whisk in 1-2 Tbs. of cornstarch and bring to a boil whisking often.
1True12/18/2007 12:00:00 AM20368editdeleteinsert
Egg Salad Sandwich

5 hard-boiled eggs, peeled and chopped
1 ½ Tbs. light Miracle Whip
1 Tbs. Classic Yellow Mustard
¼ red bell pepper, chopped
1 stalk of celery, chopped
1 tsp. Heinz sweet pickle relish
4 slices Gluten Free Sandwich Bread, toasted
1-2 lettuce leaves
½ avocado, sliced
Chop hard boiled eggs and place them in a mixing bowl. Add chopped pepper, onion, Miracle Whip, and pickle relish. Toast bread and place on a plate. Top with lettuce leaf, egg salad and avocado slices. (Serves: 2)
1True12/19/2007 12:00:00 AM20368editdeleteinsert
851Crunchy Taco Salad

1 lb. lean ground turkey
1 can Mrs. Grimes Original Style Chili Beans in chili sauce
5 c. romaine lettuce, chopped
1 cup Spike’s Santa Fe Packing Company Salsa-Chunky Chunky Salsa
½ c. A&E mild shredded cheddar cheese
1 tomato, diced
4 green onions, diced
½ c. Breakstone’s sour cream
4 oz. Tostitos Light Restaurant Style tortilla chips
Cook ground turkey in a large skillet over medium-high heat. Cook turkey until no longer pink, about 5 minutes. Stir in chili beans and simmer until heated through and slightly thickened, about 10 more minutes. Evenly divide lettuce onto 4 plates. Spoon a portion of turkey mixture over lettuce. Then top with salsa, cheddar cheese, tomato, green onion and sour cream. Finish each salad with crumbled tortilla chips
1True12/20/2007 12:00:00 AM20368editdeleteinsert
Pork Chops with Herb Gravy

4 pork chops, cut ¾ - inch thick
2 Tbs. Land O’Lakes butter
1 medium carrot, peeled and shredded
1 tsp. McCormick dried parsley
1 Tbs. Authentic Foods-sweet rice flour superfine
½ tsp. McCormick dried basil, crushed
1 envelope Herb Ox beef bouillon
¼ tsp. pepper
2/3 c. milk or substitute
Trim the fat from the pork chops. In a large skillet, cook the chops in the butter over medium heat for 5 minutes. Turn the chops and add carrot. Cook for 5-7 minutes more or until no longer pink. Remove the chops from the pan and set aside. In the same skillet, stir parsley, sweet rice flour, bouillon, and pepper into the drippings and carrots. Cook for 30 seconds, than add the milk all at once. Cook and stir the gravy until thickened and bubbly. Return the chops to the pan and heat through. Serve the chops with the gravy spooned on top.
1True12/21/2007 12:00:00 AM20368editdeleteinsert
Bacon Swiss Squares

2 c. 123 Gluten Free Southern Glory Biscuit Mix
4 Tbs. very cold Horizon organic butter
1/3 c. cold heavy whipping cream
2/3 c. cold Half & Half
8 oz. Di Lusso swiss cheese
1 lb. Di Lusso premium sliced bacon, cooked and crumbled
4 eggs, lightly beaten
¼ c Horizon organic milk
½ tsp. McCormick onion powder
In a large bowl, combine the biscuit mix and butter, whipping cream, and Half & Half; mix until dough forms. Turn onto a gluten free flowered surface; knead 10 times. Roll into a 14-in. x 10-in. rectangle. Place on the bottom and ½ in. up sides of a 13-in. x 9-in. baking dish sprayed with Pam. Arrange cheese over dough. Sprinkle with bacon. In a large bowl, whisk eggs, milk and onion powder; pour over bacon. Bake at 425 degrees for 15-18 minutes or until a knife inserted near the center comes out clean. Cut into squares; serve immediately.
1True12/11/2007 12:00:00 AM20368editdeleteinsert
881Cherrybrook Kitchen Mock Chocolate Macaroon Cookies
Cherrybrook Kitchen Gluten Free Dreams Fudge Brownie Mix
2 Cups Sweetened Coconut
1/3 cup melted Dairy-Free Margarine
2/3 cup water
2 Tablespoons Vegetable Oil

SPREAD coconut on a non stick pan. BROIL coconut until lightly toasted (watch, this goes fast). HEAT oven to 350 degrees. COMBINE mix, coconut, margarine, water and oil until well blended. SHAPE the mixture into 2 inch balls (the mixture will be wet). PLACE on an ungreased cookie sheet 2” apart. BAKE for 16-18 minutes. REMOVE from the oven and ENJOY! Makes 20 Cookies.
1True12/22/2007 12:00:00 AM20368editdeleteinsert
89320mother of newly diagnosed celiac childHi, I am needing some help with introducing my eight year old son to a GF diet. He has just been confirmed as having celiacs disease. As an already picky eater, it is now nearly impossible to get him to eat a GF diet. Any suggestions!!! Please send any suggestions. Thanks, Frantic mother.0True12/25/2007 1:19:04 AM2036-1editdeleteinsert
Corn Dogs

8-10 Ball Park Beef Franks
½ c. Authentic Foods – white rice flour superfine
¼ c. Authentic Foods – tapioca flour
¼ c. Authentic Foods – potato starch
2/3 c. Arrowhead Mills whole grain yellow corn meal
2 Tbs. C&H sugar
1 ½ tsp. Kinnactive baking powder
½ tsp. dry mustard
1 beaten egg
2 Tbs. Mazola Oils – vegetable oil
Extra rice flour
Shortening or vegetable oil for deep-fat frying
Pat hot dogs dry with paper towels. If desired, insert a wooden skewer into one end of each hot dog. Set aside. In a shallow bowl or pie pan, combine the rice flour, tapioca flour, potato starch, corn meal, sugar, baking powder, and dry mustard. In another bowl, combine the beaten egg, milk, and the 2 tbs. of oil. Add to the dry ingredients and mix well. The batter will be thick. Measure ¾-inch of shortening or oil into a deep frying pan. Heat until a candy thermometer reads 375 degrees. Or use a deep fat fryer according to the manufacturer’s directions. Put some extra rice flour on a shallow plate. Roll the hot dogs in the additional rice flour. (This prevents the cornbread coating from falling off the hot dog during frying.) Then coat the hot dogs with the batter. Fry the hot dogs, three at a time, turning with tongs after 10 seconds. Cook for about 1 minute more, or until golden brown; turn and cook for about 1 minute more. Drain on paper towel. Keep warm until eaten.
1True12/26/2007 12:00:00 AM20368editdeleteinsert
Taco Macaroni

1 package Schar penne pasta (16 oz)
1 pound ground beef or turkey
¾ c. onion, chopped
1 can (14 ½ oz) Del Monte petite cut diced tomatoes
1 can Amy’s Kitchen Organic cream of tomato soup
1 can (8 oz.) tomato sauce
1 envelope McCormick taco seasoning
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef or turkey and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, soup, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Drain pasta; stir into meat mixture and heat through. Sprinkle with cheese if desired.
1True12/28/2007 12:00:00 AM20368editdeleteinsert
Saucy Mushroom Chicken

6 boneless skinless chicken breast halves
1 tsp. onion powder
1 tsp. paprika
1 tsp. dried basil
1 tsp. oregano
1 tsp. thyme
1 tsp. each salt and pepper
2 Tbs. Newman’s Own extra virgin olive oil, divided
2 c. sliced fresh mushrooms 2 tsp. minced garlic
3 Tbs. Authentic Foods – white rice flour superfine
2 c. chicken broth
½ c. white wine or additional chicken broth
½ c. heavy whipping cream
Mashed potatoes, optional
Flatten chicken to ½ - inch thickness. Combine the seasonings; sprinkle 2 Tbs. over both sides of the chicken. In a large skillet, cook chicken in 1 tbs. oil in batches over medium heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm. In the same skillet, sauté the mushrooms, garlic and remaining seasoning mixture in remaining oil until tender. Stir in flour. Gradually stir in broth and wine or additional broth and cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through. Serve with mashed potatoes if desired.
1True12/27/2007 12:00:00 AM20368editdeleteinsert
Texas Taco Dip

1 can (16 oz.) refried beans
8 oz. Horizon Organic sour cream
8 oz. softened Philadelphia Cream Cheese
2 packs McCormick taco seasoning
8 oz. Whole Foods 365 Every Day Value cheddar cheese, shredded
½ c. tomato, diced
½ c. black olives, diced
½ c. green onions, diced
1 c. lettuce, shredded
1 bag Tostitos Crispy Rounds tortilla chips
Spread an even layer of refried beans on a serving platter. Mix together sour cream taco seasoning, and cream cheese and spread over the layer of beans. Top with a layer of lettuce, a layer of cheese, and a layer of diced tomatoes. Sprinkle the top with the sliced olives and green onions. Serve with warmed tortilla chips.
1True12/31/2007 12:00:00 AM20368editdeleteinsert
Chicken with Paprika Sauce

4 boneless, skinless chicken breast halves cut crosswise into ½-inch strips
2 Tbs. sweet paprika
Coarse salt and pepper
2 Tbs. Land O’Lakes butter
1 onion, finely chopped
4 plum tomatoes, diced
½ c. Breakstone’s reduced fat sour cream
In a medium bowl, toss chicken with 1 Tbs. paprika, 1 ½ tsp. salt, and ¼ tsp. pepper. Heat 1 Tbs. butter in a large skillet over medium-high heat. Cook chicken; tossing occasionally, until opaque throughout, 4 to 5 minutes. Transfer to a plate. Heat remaining Tbs. butter in same skillet over medium heat. Add onion; cook, stirring and scraping up browned bits from bottom of pan, until softened, 5 to 6 minutes. Add remaining Tbs. paprika, and cook, stirring 30 seconds. Add tomatoes and ¾ c. water; cook until saucy, 4 to 5 minutes. Return chicken (and any accumulated juices) to skillet. Stir in sour cream, and cook just until heated through (do not boil). Season with salt and pepper; serve.
1True1/2/2008 12:00:00 AM20368editdeleteinsert


1  2  3  4  5  6  7  8  9  10  Next  Last