Main Dishes

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Brown pork chops. Place rice in a 9 x 13-inch pan. Pour orange juice over rice and arrange chops on top of that. Pour GF chicken soup OR broth over the chops.
Bake covered for 45 minutes at 350 degrees. Uncover and bake an additional 10 minutes.

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In a deep skillet, brown the meat. Add the diced onion and green pepper; cook until tender. Stir in water, macaroni and barbecue sauce.
Cover and simmer until macaroni is tender, 6 to 8 minutes. If desired, stir in or top with cheese.

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Drain and clean the salmon; thaw and drain the spinach, combine spinach and salmon. Add seasonings. Mix. Place in a 6 x 9-inch greased baking dish. Bake for 45 minutes at 350 degrees.

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Brown steaks and onion lightly in butter in a skillet on medium heat. Add salt, pepper, soy sauce and wine. Cover. Simmer 35 to 40 minutes or until tender. Combine sour cream, horseradish and dill. Stir into the steak mixture. Heat through for about 4 minutes.
Serve over GF noodles, dill-seasoned rice, or nutmeg-seasoned mashed potatoes.

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In an 8-inch loaf pan, mix meat, onion, salt, potato, garlic powder and egg, thoroughly and form loaf. Firmly press mushroom slices over entire surface of loaf. Bake at 350 degrees for about 1 hour. Slice and serve.

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Sauteé beef and onion in a large skillet. Drain excess oil. Add tomato sauce, milk, chili powder and kidney beans. Simmer 45 minutes to 1 hour.

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In 1/4 c of margarine, brown chicken on both sides with garlic and paprika. Remove from pan. Add rest of margarine and sautéé mushrooms, onions and green pepper. Return chicken to pan. Add chicken stock, tarragon, tomatoes and salt. Simmer for 1 hour or until chicken is tender. Serve over rice.

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Cut chicken breast into bite-sized pieces. Put other ingredients into a Ziploc bag, seal, and shake to mix. Drop a couple of pieces of the chicken into the corn meal mixture, seal the bag, and shake to coat. Remove to plate. Repeat until all of the chicken is coated. These can be fried in a deep fryer, in a skillet, or sprayed with PAM and baked at 350 degrees for 30 minutes.

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Preheat oven to 450 degrees. Peel cube and boil potatoes until consistency to mash. Cool in freezer, mash using egg white instead of liquid. Roll between two pieces of plastic wrap to approx. 1/2" thick and diameter to cover top of pie. If using fresh carrots, dice and cook until tender. If frozen, prepare according to package directions.

Prepare peas according to package directions. Bring chicken broth to boil in large pot. Mix milk and corn starch thoroughly and add to boiling broth. Stir until slightly thickened. Drain canned chicken and add to mixture. Drain and add cooked carrots and peas to mixture. Reduce heat and simmer, stirring occasionally, while preparing crust. Mix shortening and syrup in small bowl. Sift together rice flour and xanthan gum and add to shortening mixture. Blend with pastry blender. Add cold water and mix to dough consistency. Roll out between two pieces of plastic wrap to diameter to line baking dish. Remove top layer of plastic wrap and turn into 2-quart glass baking dish sprayed with cooking spray. Press to completely line baking dish, then remove remaining piece of plastic wrap. Pierce bottom several times with fork. Pour filling mixture into crust. Remove top layer of plastic wrap from potato mixture. Turn on to top of pie. Remove remaining piece of plastic wrap.

Bake 15 to 20 minutes (until topping browns slightly). Serves 6. Estimated per serving: calories 425 fat 10 grams sugar 13 grams

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For the glaze: In a small saucepot add canola oil and sauté onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chiles start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.

For the porkloin: On a large sheet pan rub the porkloin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees.Let meat set up for about 5 minutes and slice.

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Pour over potatoes and chops and bake at 350F for 1 hour. Fantastic!

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Double the GLUTEN-FREE cream of mushroom soup (above). Use canned mushrooms. Add milk to fill evaporated milk can to top. (Is this confusing? You don't need the whole can of evaporated. Milk, just 1/2 C. So add 2% milk to remaining evaporated milk in can to refill can)

One 12 oz. can solid white tuna. (GLUTEN-FREE)
Salt & pepper to taste

Cook noodles and drain. Mix all together. Fill 2 regular casserole dishes. Crumble Barbara's Crisp Rice Cereal over top. Bake at 350 degrees. for 1 hour uncovered.

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Melt butter and sauté garlic until soft; add spices, flour, and mix well. Add broth, milk and cook until thickened, stirring constantly. If too thick, add more broth. Remove from fire and stir in sour cream. Set aside.

Meat/vegetable mixture:
1 ½ pounds ground beef; brown and set aside.
1 Tablespoon butter
1 onion, chopped
1 clove garlic, minced
1 small green bell pepper, cored, seeded, and chopped
8 oz. mushrooms, sliced
½ cups sliced ripe olives
1 10 oz. can of Rotel tomatoes (Rotel tomatoes are a southern type of canned tomato with chilis - it contains tomatoes with juice, chopped green chili peppers, salt, and spice)

Melt butter and sauce vegetables until cooked through - add Rotel tomatoes and beef. Cook down until no longer juicy.

2 cups shredded colby or cheddar cheese

Break up crisp tortillas into large pieces and layer ½ of them in 8 x 12 oiled casserole. Layer ½ of meat mixture; ½ cheese; ½ sauce; rest of chips; rest of meat; rest of cheese; and rest of sauce. Bake at 350 until bubbly.

Note: 4 cups cooked, shredded chicken or turkey may be substituted for beef.

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Preheat oven to 400 degrees. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. In a large bowl, add all but 3 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.

Combine the remaining ingredients with the ground sirloin -- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat. Load the meat into a loaf pan. Wrap foil over the pan and place it into the oven for 30 minutes.

After 30 minutes, take the meatloaf from the oven, remove the foil and drain the fat. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 3 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Serves 4.

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Mix everything in a large bowl, shape into a loaf. Place on greased baking foil inside a 9" x13" pan. Spread about 2 T. more ketchup on top, if desired, as well as another little sprinkle of garlic powder. Tent more foil loosely over top. Bake at 350 for 40 minutes. Remove foil tent and bake another 15 minutes. Remove from oven and allow to sit for 10 minutes before slicing.

I am able to find gluten-free ketchup at my local health food store. I have also used crushed gluten-free corn flakes in place of the parmesan, but I think the loaf holds together better with the cheese.

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Mix all ingredients together. Put in loaf pan. Ketchup may be drizzled over the top. Bake at 350º 45 minutes to 1 hour.

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Bake at 350 for 45 minutes. Serve with twice baked potatoes with cheese and sour cream and baby glazed carrots.

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Fry the mince until it is brown add the onion and fry till transparent, add chopped vegetables and fry for a few minutes. Add the stock cube and water and bring to boil, simmer gently for about 30 to 45 minutes till meat is cooked and vegetables are soft but not soggy. Thicken with the corn flour and water.

Base Pastry
1 ½ cups of plain mashed potatoes (cold)
¾ cup soy flour
½ cup potato flour
1 egg
Pinch of salt (optional)

Sieve potato and soy flour and mix well. Beat the egg and add to the cold potato. Gradually beat the dry ingredients into this and season if desired. Press into a large greased pie dish. Prick the bottom and bake blind for 10 to 15 minutes. Fill with meat filling, and add the pastry Top (recipe below). Bake for 25 minutes more.

Pastry Top
As pastry made without gluten flour does not hold together when rolled out. This pastry top is made to be poured over the pie giving the pie a nice pastry top.

4 Tablespoons of Rice flour or potato flour
2 tablespoons butter or margarine
1 egg
2 tablespoons of boiling water.

Melt the butter in a small saucepan over a medium heat. Pour in the boiling water. Stir in the flours and beat hard with a wooden spoon to combine. Take the saucepan of the heat and after a minute beat in the egg. The whole process can be done in a food processor, just start with the melted butter and boiling water and add more water if you want a thinner consistency.

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Preheat oven to 400. Melt ½ cup butter or margarine in shallow baking pan in oven. Shake chicken pieces in flour mix, Dip in melted butter, turning to coat evenly. Bake uncovered for 1 hour, turning at 30 minutes. Bake boneless chicken for 30 minutes. Bake nuggets for 15 minutes or until cooked through (Also can be used for coating pork chips. Bake at 425 for 15 minutes for ½" thick chips, 5 to 10 minutes longer for thicker chops.)

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Preheat oven to 400 degrees. Season potatoes with salt and pepper and layer in oiled 2 inch deep baking pan. Bring the rest of the ingredients just to a boil and pour over the potatoes while hot, until potatoes are almost covered. Dot with margarine. Bake at 400 degrees until tender, about one hour. To assemble the dish, slice the meatloaf into 1½ inch thick slices, and plate with a nice square of the potato non gratin, and the beans along side. Serve everything warm.

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Brown meat and then drain. Add tomatoes and cayenne pepper to skillet. Cook 5 to 8 minutes or until slightly thickened, stirring often. Stir in potatoes, heat through. Top with cheese. This dish is spicy and flavorful.

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In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds. Add the garlic and cook it, stirring, for 30 seconds. Add the scallion and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the bread crumbs and salt and pepper to taste and remove the skillet from the heat. Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and the ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and pat the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 475 degree F. oven for 15 minutes, or until a meat thermometer registers 130 degrees F. for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes, and garnish it with the watercress.

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Coat chicken thighs with potato starch and pan-fry them in oil. When they're done, remove the chicken and add potato starch to the pan drippings and mix it into a paste. Slowly stir in milk and stir constantly until the gravy thickens to desired preference. Add salt and pepper to taste

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Preheat oven to 350 degrees. For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour. Turn out the loaf and serve.

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Heat a large, heavy, deep pan over medium heat. Add cubes of meat and season with salt, pepper and garlic. Cover and cook, stirring occasionally, until meat is about three-quarters cooked. Pour off and reserve the accumulated juices. Add oil to the pan, and then add onion, bell pepper, tomatoes and potatoes. Cook, stirring frequently, until onion begins to brown. Add tomato sauce and reserved meat juices and simmer over low to medium heat for approximately 15 minutes, or until potatoes are cooked through.

Serve with fresh corn tortillas and salsa, if desired.

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In a large saucepan, heat oil over med heat. Add onions, garlic, paprika, red pepper, cumin and coriander and sauté 2-3 minutes. Add turkey or ground beef, mushrooms and increase heat to high and sauté until meat is no longer pink, 7-10 min, stir to break up big chunks. Stir in remaining ingredients except beans. Bring to a boil, reduce heat and simmer briskly, stirring occasionally until mixture is fairly thick, but still liquid (about 1 - 1/4 hours). Add beans and simmer about 15 min more. Makes 4-6 servings.

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In large bowl, mix beans and veggies and a little bit of the cheese. Grease 9X13 pan. With a tortilla in hand, place a large spoonful of filling in tortilla and roll-up. Stick a little of the bean mix on the edge of the tortilla to "glue" it in place, and lay seam-side down in pan. Do this until tortillas or filling runs out. Pour a little salsa over all enchiladas, spreading thin, just so the corn tortillas don't dry. Bake for about 20 minutes at 350F. Top with cheese and bake another 5 minutes.

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Grease a 9"X13" pan. Slice stack of tortillas in half. Place about 5 tortilla halves in bottom of pan with straight side against pan. Layer veggies, then a layer of sour cream, a little cheese, and a little salsa. Continue layering (Like Lasagna) and top with salsa. Bake about ½ hour at 350F. Top with cheese and bake until golden brown.

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In large bowl, toss shredded cooked chicken with lime juice. In large skillet, sauté onion, red pepper, chili powder, cumin, and salt in oil 3 minutes until onion is translucent. Add chicken. Cook 2 minutes to heat through, stirring occasionally. Stir in Monterey Jack cheese and cilantro until cheese is melted. Serve in warm GF corn tortillas

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Measure all dry ingredients in a sealed container and shake to mix. Add oil and water to mix. Let the dough rest 10 minutes for easier handling. Divide dough and roll into 10 to 12 balls. Flatten a ball slightly and place in the press and follow the press instructions. This recipe says to cook 30 seconds on each side, but you need to check and see if your press cooks on both sides at once.

HINTS:
It is suggested that you cook all the tortillas first and STACK them (and perhaps cover with a moist towel) so that they steam up a little and soften, otherwise they come out of the press sort of dry. Use the moistened flour immediately (can make the dry ingredients ahead of time). The recipe doubles well. If the tortillas have been refrigerated you should re-heat them before eating. Should roll tortillas (if desired) while they are warm and pliable. Can use two as bread for sandwiches. Also can use as "pizzas" or dessert crepes with fruit filling, etc.

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Mix all together minus the water. Add the water a little at a time until the dough holds together. Make a bunch of little balls using a teaspoon Load up the tortilla maker with one of the little balls. The machine will squash the little ball into a perfect circle and cook it. Cooking time is about 15-30 seconds for "doughy" pancakes that roll up easily. Cool longer if wish to brown and then re-heat in the microwave to make pliable again. Cooking a minute or longer makes a flatbread cracker that doesn't bend (but is still good slathered with butter). If wish crepes for dinner, add more sugar. Can add xanthan gum if you are lucky enough to have it on hand.

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In a medium bowl place the bean flour, cornstarch, tapioca flour, and salt. Whisk together. Add the egg and beat together until smooth. Slowly beat in the water. Let rest in refrigerator for at least 20 min. heat 9" skillet or frying pan over high heat, brushing the pan lightly with oil. Be sure it is hot enough for water to dance on before starting to cook the tortillas. Spoon in about 4 tablespoons of batter or enough to just cover the bottom of the skillet. Cook until the bottom of the tortilla is golden brown and the edges curl up and the top seems dry. Turn and barely cook the other side. Slip onto wax paper. repeat. Store separated by wax paper in a plastic bag in the refrigerator or freezer until ready for use. reheat in microwave before filling. Makes about 8.

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Simmer 4 chicken breasts in water and seasonings until tender. or simmer in homemade chicken broth. Cool and cut or shred into large pieces.

Sauté onions in oil until translucent. Add the seasonings. chili's, chicken broth and beans and simmer for approximately 1 hour, on low heat, stirring frequently. If too thick, thin with chicken broth or water. Add chicken and simmer about 20 minutes more. Serve topped with shredded Monterey jack cheese. Freezes well.

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Note: Do NOT deep fry the eggplant or bread it. The layering gives the same effect without being greasy. The proportions in this are variable and lots of things can make good additions, like sprinkling shrimp in. Amounts will vary on the size of the pan you use, and none are set in stone, especially the type of veggies you use. Additionally, you could slice chicken breasts up and layer them instead of eggplant, and this goes for veal or pork as well. Many people think the eggplant is chicken until I tell them otherwise. It's good hot, excellent cold, addictive, and even if you "hate eggplant" you will probably love this.

2 cups bread crumbs. Make breadcrumbs, either grate the fresh bread, whirl it in a blender, or toast it in the oven a while and then put it in a blender if you need bread crumbs that don't stick together. In this recipe, either way works, just break up the clumps and spread them out.

Line a deep-dish pan with tinfoil and spray Pam into it. Put down a thin layer of crumbs and parmesan, just enough to cover the bottom with crumbs and then shake some Parmesan out. Then put a layer of eggplant, topped with mushroom and red pepper slices, and then another layer of crumbs and Parmesan, and so forth until the pan is filled. End with a layer of crumbs and Parmesan. Then pour sauce over it.

Sauce:
Either a can of tomato paste and 4 cans of water to thin it, or a couple of cans of diced tomatoes in juice. Either will work, and the amount varies depending on how big a pan you are using. Normally this will cover a 9x12 inch pan that is 3 inches deep.

Garlic, about a teaspoon of powdered, or five or six cloves crushed in a garlic press
Mixed Italian seasonings - half a teaspoon
Dried Porcini Mushrooms broken up into very small pieces. - This is optional, though they add a lot of flavor
½ cup chardonnay
1 teaspoon white balsamic vinegar OR apple cider vinegar with a teaspoon of sugar
Sea Salt: ¼ teaspoon OR regular salt
Onion: One cup, finely diced
Ground fennel seed: about 1/3 teaspoon
Fresh rosemary - ½ teaspoon finely chopped
Dried basil: one teaspoon

Simmer the sauce for a bit to blend things together, and then pour over the eggplant layered in the pan. You might need to use a chopstick or something to poke it a bit and make sure the sauce penetrates down to the bottom (or lift some of the slices with your finger to do this).

Shake Parmesan generously all over the top, then spray Pam on foil to cover pan. Crimp it well and make it tent up over and not touch the food if you can. Seal it well and bake for 50 min in a 350F oven. It's a good idea to put it on a rack close to the top of the oven and have a buffer pan on the bottom rack to dissipate the direct heat. Then take off the lid and add a bit more Parmesan and bake for ten more minutes.

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Mix all ingredients with hands. Knead lightly. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into small pieces. Place a few gnocchi in salted boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked. Cover with hot tomato sauce and serve. You can he re-heat them using a microwave oven.

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Spray skillet with cooking spray or use butter or oil. Fry chicken and onion 3 minutes or until chicken is no longer pink. Stir in broth and tomatoes and spices. Bring to boil, stir in rice and beans. Simmer 5 minutes. Remove from heat, let stand 3 minutes covered. Serve with grated parmesan cheese if desired.

Or bake chicken, drain, cut into chunks. Cook rice in half broth, half water instead of all water in microwave. Mix everything is skillet and heat through.

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Wash hands. Combine ingredients. Bake in oven.

This recipe makes about 4 servings. It takes about 15 minutes to prepare and another 30 minutes to bake. That's a total of 45 minutes, start to finish

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Cook meat, onion and celery in a large Dutch oven over medium heat until meat is browned, stirring to crumble. Drain meat mixture in a colander; pat dry with paper towels. Return meat mixture to pan. Add cabbage* and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour or until carrot is tender.

Yield: 16 servings (about 108 calories per 1-cup serving)

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Put vinegar and oil in a BIG pot, (the best thing is to borrow one from a restaurant) Bring to boil and add all veggies but bell peppers, olives, mushrooms. Boil 10 min. Add bell peppers. Boil 10 min. Add olives and mushrooms. Let rest w/o cooking. Add tuna. Mix well. Put ketchup, salsa and tomato paste in an other pan. Boil 10 min. Add to veg. mix. Put in sterilized jars. Put the jars in pan with boiling water. The water must be 1 inch over the jars. Let boil 15 min. In an other one, put ketchup, tomato paste & salsa. Boil 10 min.

Excellent on rice crackers. Always have something when guests arrive.

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Dust the chicken with GF flour, which has had the salt and pepper well mixed. Sauté in Olive Oil until Golden Brown. Move to plate with paper towels to drain. Pour off remaining oil. Place drained chicken back in pan, Add remaining ingredients, cover and simmer over low heat to 20 to 30 minutes. Adjust seasonings to taste. While chicken is simmering, cook GF pasta (your choice) in salted water, per directions until "Al Dente"; please do not overcook pasta. This will serve 4.

With Preparation Time This should not take more then an hour, including the cleanup time.

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To the browned beef add the onion, garlic, bellpepper, Saute until vegs are translucent. Add the Ro-tel, tomato sauce and water. cook this for 15 mins. Add the chopped cabbage. Cover and cook on med-low heat 20 mins. Salt and pepper to taste. Remove from the heat and stir in the cooked rice. Mix well. Place into a casserole dish topped with bread crumbs bake in a 350 deg. oven 15-20 mins

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Serving suggestion: melted butter, peas and sage or a lean pasta topping of your choice, such as tomato sauce with basil and a shaving or two of parmesan cheese.

In a large bowl, whip the ricotta to break up the curds. Add the egg and stir until evenly combined. Add the grated cheese and a pinch of salt. Taste and adjust seasonings.

Pour flour onto a large plate or shallow pie dish. As if you were making chocolate chip cookies, use a teaspoon to form oval shape gnocchi and drop into flour. Do not let the formed gnocchi touch each other or they'll stick together.

Working in batches of six, coat gnocchi lightly with flour by rolling the plate. Dust flour off gnocchi and place on a parchment lined cookie sheet. Repeat. Refrigerate two hours or until gnocchi are firm. You can refrigerate overnight but fresh gnocchi is best eaten the day it's prepared. Drop gnocchi into salted boiling water. Adjust heat to a simmer. When gnocchi floats to the top and is slightly firm to the touch, about 3-4 minutes. Remove using a slotted spoon.

Serving suggestion: melted butter, peas and sage or a lean pasta topping of your choice, such as tomato sauce with basil and a shaving or two of parmesan cheese.

Ricotta Cheese:
2 quarts milk
1/4 cup fresh lemon juice

In a heavy-bottomed pot, slowly bring the milk and the lemon juice to 200 degrees F. Remove from heat and cover. Place in a spot where the temperature will remain uniform (we suggest an unheated oven).

After 6 hours, strain the curds and whey through cheesecloth. Tie the corners of the cloth to form a bag and hang it to drain overnight.

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In lg shallow baking dish, combine all ingredients. Cover and marinate in refrigerator, turning occasionally, 4 hours or overnight. Remove veggies, reserve marinade. On skewers, alternately thread veggies. Grill, turning and basting frequently until done.

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Clean fish. (Do not skin.) Remove head and empty cavity. Place 3 strips bacon in bottom of shallow baking tin. Mix onion, apple, lemon and green pepper. Layer 1/3 of mixture on bacon strips. Sprinkle both sides of fish with salt and pepper and place fish on vegetable mixture. Put 1/3 mixture in fish cavity and remaining 1/3 on top of fish. Place 3 strips bacon on top of fish and vegetable bed. Melt butter in saucepan. Add worcestershire and soy sauce. Add remaining ingredients and bring to boil. Baste fish regulary. Do not turn. Bake until meat separates from bones. Bake at 375 degrees for approximately 1 hour. Serves 4 to 5. NOTE: Serve hot.

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Put butter,and veggies in a casserole dish and cover and microwave a few min., until the veggies are 1/2 cooked. Then, add ham, potatos, mayo, pepper.

Heat the milk with cheese in the microwave, whisking a few times. Pour onto the ham preparation, and cook 30 min. in the oven.

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Add garlic, onion, tomatoes, wine, and Herb Bouquet to chicken; cover and simmer over low heat about 1/2 hour, or until thickest pieces of chicken are tender when pierced with a fork. Saute mushrooms in butter and add to chicken with olives. Put bouillon and cornstarch into a screw top jar; cover and shake well. Remove chicken from skillet and discard Herb Bouquet. Gradually add bouillon-cornstarch liquid to mixture in skillet, stirring constantly.

Boil 3 to 5 minutes until mixture thickens. Return chicken to sauce; cover and simmer 10 minutes. Arrange chicken on a hot platter. Cover with the sauce. 4 or 5 servings.

HERB BOUQUET: Tie neatly together 3 or 4 springs of parsley, 1 sprig thyme, and 1/2 bay leaf.

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Combine the black pepper, white pepper, and red pepper. Rub EACH chop with about 1 teaspoon of the pepper mixture, coating evenly. Place chops on the rack of an unheated broiler pan. Broil chops 3 to 4 minutes, turning once. Serve the pork chops warm with Sauce Piquante. Makes 6 servings.

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Heat a 10-inch heavy skillet over medium high heat. Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.

Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

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In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat. The oil needs to be 360 degrees F for frying. If you do not have a frying thermometer, add a cube of white bread to hot oil. If the bread browns in a 40 count, the oil is ready.

Cover work surface with waxed paper. Arrange breasts on paper. Butterfly small chicken breasts, cut into flesh and across, but not through the breast, and open them up. The 6-ounce thin cut breasts may just be removed from package and arranged on waxed paper. Cover breast meat with a second sheet of waxed paper. Pound out cutlets to 1/4-inch thick with a small heavy skillet or a rubber mallet. Be careful not to tear meat. Roll up waxed paper and breasts and set aside.

Combine chopped herbs on cutting board with chopped garlic. Cut 4 (1 1/2 tablespoons) pieces of cold butter and coat each piece liberally with the herb garlic mixture.

In 3 disposable pie tins, set out flour, eggs beaten with a splash of cold water and bread crumbs. Uncover chicken and squeeze a wedge of lemon over breasts. Season chicken with salt and pepper. Place an herb-covered piece of butter on each piece of chicken. Wrap and roll cutlets tightly up and over the butter cubes. Discard pie tins used for breading. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs.

Fry the Kiev bundles 7 to 8 minutes on each side until deep golden brown all over.

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Trim leeks of tough green ends and roots. Split leeks lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a large bowl filled with cold water. Separating the layers of each slice to free the grains of sand. Allow the sand to settle to the bottom of the bowl. With your hands, gently lift the leeks out of the water leaving the sand and dirt behind. Place the leeks within arm's reach of the stovetop.

Heat a large nonstick skillet over medium high heat. Season chicken breasts with salt and pepper. Add olive oil to skillet to coat the pan, then add chicken breasts. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.

Add a little more oil to the pan, then pour in leeks. Saute leeks 5 minutes, until soft and translucent. Add 1 cup wine to the pan and nestle chicken breasts down into leeks. Reduce heat to simmer and cook chicken 5 to 7 minutes longer.

To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of Sauteed leeks on each dinner plate or a warm serving platter. Serve with rice and salad.

Pilaf: heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender.

Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.

Heat 3-inches of water in a deep skillet and heat to a boil. Add trimmed wax and green beans and julienne sliced yellow squash to the pot. Simmering vegetables in water for 2 minutes, add red peppers and simmer 1 minute longer. You want the vegetables to remain full of color and bite. Drain vegetables and cold-shock under running water in your colander.

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In two large saucepans full of cold water, cook the green and red lentils separately. Bring them to the boil and skim and scum that rises to the top. Simmer the red lentils over a low heat in a covered pan for 15 minutes, the green lentils over a low heat for 40 minutes. Drain the lentils.

Grate the remaining vegetables. Saute the carrots, celery, onions and garlic in a frying pan with half the olive oil over a medium heat. Add the cumin and stir well. Mix the lentils with the sautéed vegetables and add the cornmeal and the quinoa flakes. Remove the pan from the heat and form the mixture into small cake shapes with your hands.

Heat the remaining olive oil in a frying pan over a medium high heat and cook the lentil cakes until brown and crispy on both sides, about 2 minutes per side. Serve with sour cream.

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Start by chopping all ingredients before beginning the cooking process. Heat the cup of oil in a medium skillet or wok on high. When oil appears hot, break a small piece of the bean thread and toss gently into the oil. If bean threads, then oil is hot enough. Break the bean threads up into 3 small flat piles. Toss quickly into oil, one at a time and turn over quickly until puffed, about 30 seconds. Repeat with remaining threads. Remove from heat and drain on a paper towel lined baking sheet. Reserve for later.

In a large wok or skillet, heat the vegetable oil (2 Tbsp.) on high. Stir fry the onion for about 2 minutes, or until soft. Add the garlic, ginger, broccoli, bok choy, shitake mushrooms and mustard greens. Stir fry for about 2-3 minutes or until greens have wilted and broccoli has begun to soften. Add the soy, hoisin sauce, chili flakes and carrots and cover for about 1 minute or until vegetables are done to your liking. Remove from heat and sprinkle with cashews.

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Preheat oven to 375 degrees. Butter a 1 1/2 quart straight-sided souffle dish and sprinkle with 2 tablespoons of the cheese over the bottom and around the sides. In a batter bowl, microwave the butter 30 seconds. Whisk in the flour and microwave 30 seconds. Whisk in the milk and microwave on high 2 minutes. Whisk well. Continue until mixture is smooth and thickened. Add the salt, pepper, and the rest of the cheese, blending in the cheese thoroughly. The sauce should be very thick. Beat 3 tablespoons of the hot cheese mixture into the egg yolks to warm them gently, and then add the remaining and whisk well. Microwave on high 1 minute. Beat or whisk the egg whites until they are stiff but not dry, using a copper bowl if desired. If not, add 1/2 teaspoon to cream of tartar before beating egg whites. Stir a fourth of the whites into the cheese sauce, then fold in the remaining whites. Spoon into the prepared dish. Bake on the middle rack of the oven for 35 minutes. Serve immediately.

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Divide pork between two re-sealable plastic bags. Pour 1 cup orange juice and one teaspoon salt into each bag; seal. Turn to coat. Chill at least 3 hours or overnight.

Melt butter in large saucepan over medium heat. Add shallots; saute until soft but not browned, about 2 minutes. Add wine; boil until reduced to glaze, about 10 minutes. Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be made 1 day ahead. Cool. Cover and chill.)

Prepare barbecue (medium-high heat). Drain pork; pat dry. (Discard marinade.) Grill to desired doneness, turning often, about 18 minutes for medium. Transfer to work surface; tent with foil and let stand 5 minutes.

Meanwhile, bring sauce to simmer; mix in cilantro, chives, and chipotle chiles. Slice pork. Serve with sauce.

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In a large skillet, heat the olive oil on medium high heat. Add onions, cook until translucent (10 minutes). Remove from heat. Let cool and stir in parsley and pickles. Spread a heaping tablespoonful of filling on the top of each roulade. Leave a half inch margin on the right and left sides and about a one inch space on the roulade end furthest away from you without filling. Roll the roulade away from you and secure with toothpicks. Repeat with all the roulades.

In large heavy bottomed skillet, heat oil over medium high heat until hot. Brown the roulades on all sides, turning as necessary (8 minutes). Lower heat to medium. Add broth, bring to a boil. Lower heat to a simmer. Let roulades simmer until tender (1 1/2 hours).

For the Gravy
Strain the roulade cooking mixture. Return the liquid to the skillet. Boil over high heat. Keep boiling until liquid is reduced by one third of its original size. Whisk in tomato paste, half and half, and evaporated skim milk, careful to not let it boil (to avoid curdling). Season with salt and pepper. Return the roulades to the skillet and warm through. Serve.

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For the stuffing: Wash and boil the rice in {3 cups} lightly salted water until almost cooked. Drain and put to one side. Wash and cut the apricots into 6 pieces each. Set aside to dry. Wash the raisins and put to one side to drain. Chop the onion and fry until soft and golden. Stir in the advieh and all the remaining ingredients, then set aside to cool.

For the lamb: Preheat the oven to 375 degrees. Spread out the shoulder or leg of lamb, sprinkle with salt on all sides, then fill the "pocket" with the cooled stuffing, fold over, roll, and pin together with skewers. Tie into a neat parcel and remove the skewers. Weigh the meat.

Place the meat on a piece of aluminum foil large enough to encase it completely. Smear with the butter and pour over the liquid saffron, then fold over the foil. Roast for 30 minutes per pound, then open up the foil, baste with the juices, and roast for another 20 minutes until golden and tender.

Serve with any rice dish calling for lamb as an accompaniment

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Preheat oven to 400 degrees. Place chicken necks, onion and shallots in large ovenproof saucepan or dutch oven. Roast until bones are brown, approximately 30 minutes. Remove from oven. Add peppercorns and thyme. Over medium high heat, add wine and vinegar. Boil until liquid is thick, about 10 minutes. Add stock and 2 cups berries. Bring to boil. Simmer until reduced to 1 cup. Strain into medium saucepan, pressing solids to extract flavors. Refrigerate until chilled. Can be made 4 days in advance. Skim fat from sauce and bring to boil. Simmer 20 minutes until sauce is reduced to 3/4 cup. When ready to serve, return sauce to a simmer. Whisk in 1/4 cup butter. Remove from heat. Add remaining berries.

To prepare duck, preheat oven to 500 degrees. Pat duck dry and season with salt and pepper. Place 1 tbls. butter and vegetable oil in roasting pan. Place in oven to melt butter. Add duck, breast side down. Roast 25 minutes. Turn and bake another 45 minutes at 400 degrees. Carve duck and serve with sauce.

This will serve 2 or maybe 3 if one is a light eater.

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In a large saucepan, cook the bacon over moderately low heat until crisp, about 10 minutes. Transfer to paper towels to drain. Pour off and reserve 2 Tbsp. of the bacon fat. Add the onion and celery to the pan and cook over low heat until softened, about 12 minutes.

Meanwhile, puree 1 cup of the corn and 1 cup of the milk in a food processor.

Add the corn puree to the pan, along with the remaining 2 cups of milk, the remaining corn, and the potatoes. Simmer over low heat until the potatoes are tender, about 20 minutes. Stir in the cream, chives, and reserved bacon. Season with salt and pepper and Tabasco, set aside, and keep warm.

Heat the reserved 2 Tbsp of bacon fat in a skillet until shimmering. Add scallops, season with salt and pepper, and cook over moderately high heat until browned, about 1 1/2 minutes on each side.

Ladle the soup into bowls, garnish with the scallops and some chives, and serve.

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Heat oil until hot, over medium-high heat(not smoking though). Add the garlic. Immediately, add the cut up vegetables. Cook, stirring constantly until cooked slightly, approximately 2 minutes, depending on the vegetable. Add 1 Tblsp. of fish sauce, 2 Tblsp. of soy sauce, and 2 Tblsp. of oyster sauce. Add 1/4 cup of water and 1/3 tsp. of sugar. Continue to stir fry until the vegetable is cooked through. Approximately another 1 to 1 1/2 minutes, so the vegetable is still somewhat firm. Remove from heat. Serves 2-4.

Thai recipes to eat with rice(gup kao)

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Heat the oven to 350 Degrees F. Cook the ground beef in a 10-inch skillet, over medium-high heat, stirring occasionally, until brown the drain off the excess fat. Stir in the spaghetti sauce and remove from the heat. Mix the spaghetti, eggs, parmesan cheese, blending well, and spread in an ungreased rectangular baking dish, 13 X 9 X 2-inches. Mix the ricotta cheese and parsley, blending well, then spread evenly over the spaghetti mixture. Pour the sauce mixture over the ricotta cheese mixture. Sprinkle with the mozzarella cheese. Bake, uncovered, for about 20 minutes or until the mixture is hot and the cheese is melted. Serve hot.

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Heat oven to 350 degrees. Melt butter in very hot skillet and saute potatoes until brown. Reduce heat to medium and add ham; saute 1 minute. Heat oil in another medium-hot skillet and add mushrooms; saute until soft; season with paprika, thyme, cayenne, garlic powder, salt and pepper. Add mushrooms to ham mixture and toss lightly to combine. Coat a 3-qt casserole with vegetable spray and pour ham-mushroom mixture into casserole. Beat eggs in mixing bowl with milk until frothy. Season with salt and pepper. Pour eggs over ham-mushroom mixture.

Bake at 350 degrees for 30 minutes, then arrange tomato slices around top and sprinkle with grated cheese. Return casserole to oven and bake until eggs are set, cheese is melted and top is brown. Sprinkle with parsley.

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In a skillet brown the chicken in the oil....the step can be skipped if you don't have the time...Put browned chicken in the crockpot, all ingredients except cornstarch and water. Stir, cover and cook on LOW for 6-8 hours. Before serving turn the crockpot to HIGH . Mix cornstarch and water in a small bowl, stirring until dissolved. Stir into the crockpot liquids, keeping cover slightly ajar to allow steam to escape, cook until thickened...15-30 minutes. Serve over rice or chow mein noodles - be sure they are gluten-free. May be doubled for 5 qt. crockpots.

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Sauté chicken in hot oil until golden brown, remove from pan, drain. Pour off oil from pan, add all other ingredients. Stir until pan brownings are dissolved. Add chicken. Cook on low heat until tender.

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Cut or break cauliflower into small pieces. Boil or steam until it's just tender. Put into a flat oven-proof dish. Cover with tomato salsa -- either make this yourself by cooking chopped onions and tomatoes together in a little butter, or use a bought pasta sauce. Cover with cheese sauce (see recipe number 3).

Beat six egg whites until they're stiff. Spread over the cauliflower mixture. Make six holes in the mixture with a spatula and drop an egg yolk into each one. Sprinkle with grated cheese -- be as generous or as stingy as you like, it's up to you.

Bake at 200 C (375 F) until the top is puffy and golden.

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Add garlic to nearly all these versions. As well, finely chopped tomatoes, finely chopped celery and capsicum (bell peppers) are all really nice added to any of these mixtures.

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Boil the sweet potatoes in water containing lemon grass. When they're soft, fish out the lemon grass and throw it away. Mash the sweet potatoes. You need two cups of mashed sweet potato.

Gently cook onions, capsicums and 2 tablespoons of margarine in a medium saucepan. Do not brown. Stir in corn and sweet potato and half the cornflakes. Blend all together and put in greased casserole dish.

Sprinkle over the top in this order: remaining cornflakes, parmesan cheese and grated tasty cheese. Bake uncovered in a 180 C (350 F) oven for about 45 minutes until nicely browned on top. Serves six. Reheats well.

Serve with steamed green vegetables.

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Mix everything (except for 1 cup of the grated cheese and the sliced tomatoes) well. Turn into a greased oven-proof dish. We use one 36x26cm (14x10 inches). Using a smaller, deeper dish is fine -- it will just take longer to cook. Cover the top with slices of tomato and then 1 cup of grated tasty cheese.

Bake at 220 C (400 F) for about 50 minutes until firm and cooked through. Serve with green vegetables or salad.

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In a food processor, blend the mangoes, juice and mint. Pour into a microwave-safe dish and microwave on HIGH for three minutes. Peel and de-vein the prawns. Pour the sauce over them.

Serve with salad.

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Melt the butter. Chop up the onion. Mix the salmon, cooked rice, milk, onion, lemon juice and butter. Add salt and pepper to taste.

Separate the eggs. Beat the yolks and add them. Beat the egg whites till stiff and fold them in. Put mixture in a greased oven-proof dish and bake at 190 B (365 F) until it's firm -- about half and hour.

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Grease an oven-proof dish with half the potato and onion slices. Sprinkle with salt and pepper. Spread the cheese, ham, chutney and eggs over the potato slices. Pour the milk over it. Use the remaining potato and onion slices to make another layer. Add the milk and sprinkle with paprika.

Bake in 180 C (360 F) oven for about 30 minutes. By then, the potatoes should be tender.

Microwave version: Microwave for 15 to 20 minutes.

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While the pork chops are frying, combine the cherries, golden syrup, vinegar, salt, pepper and spices. Bring to boil and boil for one minute. Add the almonds and pour a third of the sauce over the frying chops. Pour the remaining sauce over the chops when serving.

Serve with fresh steamed vegetables.

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Boil or microwave rice in water to which you have added the beef stock cubes. Mix mince and half the pasta sauce. Microwave on high for about 10 minutes (or cook in frypan).

If possible select squarish peppers which will stand on end. Remove the seeds and stringy pieces. Add the cooked rice to the cooked mince. Add 1 cupful grated cheese. Mix well and spoon mixture into peppers. Stand peppers in a microwave dish, pour remaining pasta sauce over them, top with parmesan cheese, cover and cook on high for about 15 minutes, or bake in oven for about half an hour at 180 C (360 F).

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Boil rice vermicilli for about 10 minutes. Heat oil in a pan and add chopped asparagus. Stir-fry for 5 minutes. Add chicken stock and cornflour, and crab meat. Stir until sauce is thick. Pour over vermicilli and serve.

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Microwave mince on HIGH for 5 minutes. Add packet of soup, noodles, ginger, hot water. Cook 12 minutes. Add mushrooms and cream and thicken with maize cornflour. Microwave for another minute.

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Place layers in a greased oven-proof dish in this order: onion, bacon, potato. Repeat. Top layer should be potato.

Beat two eggs, add seasoning. Add milk and pour over the layers. Bake in oven at 190 C (375 F) until the top browns.

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Melt the butter in a saucepan, add the flour and cook for one minute. Add the cream and milk and gently bring to the boil, stirring constantly until the sauce thickens. Remove from stove and add the mustard, half the cheese and gently fold in the salmon. Avoid mashing it.

In an oven-proof dish, arrange alternative layers of potato slices and the salmon mixture. Sprinkle cornflakes over the top, followed by the remaining cheese and paprika.

Bake in 180 C (360 F) oven for about half an hour until nicely golden brown on top. Serve with green vegetables or salad.

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In a non-stick frypan, heat the oil and fry the chicken, onion and capsicum for about four minutes. Stir so it doesn't burn.

Blend the cornflour and curry powder in a little of the water, add tomato sauce and remaining water. Add to the frypan with the stock cube, canned pineapple and pineapple juice. Stir until the sauce boils and thickens. Lower the heat, cover and simmer for 20 minutes.

Just before serving add the sliced banana. Serve with rice.

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Bring water to boil, add rice and wild rice. Add everything else. Simmer gently until all the water is absorbed -- about 15 minutes. Cover and let it stand a few minutes.

Serve with salad and cold meat.

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Scrub the vegetables and cut them into wedges. Toss them in oil in a large oven-proof dish. Mix the paprika, curry powder and pepper and sprinkle it over the wedges. Stir well to make sure the pieces are covered.

Bake at 200 C (375 F) for 20 to 30 minutes until the wedges are delightfully golden brown and crunchy. Turn them over a couple of times during baking.

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In a heavy frypan, heat the olive oil and cook the chopped onion till it softens. Add the corn, salmon (drained), chopped tomatoes and chopped capsicum. Stir to combine but don't be too vigorous, you don't want the salmon mashed -- try to keep it in small pieces. Sprinkle with pepper, herb salt and chopped mint.

Beat the eggs lightly and pour over the mixture. Cook at very low heat until the eggs are cooked, which will be about 12 minutes.

Serve with fresh green salad.

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Heat olive oil in heavy, large skillet over medium-high heat. Add onion, carrot, and celery and sauté until vegetables are tender, but not brown, about 5 minutes. Add ground beef and brown thoroughly. Add garlic, rosemary, red wine, tomatoes, bay leaves, sugar, salt, and pepper and let simmer, covered, for 20-30 minutes. Remove lid and let simmer until juices are reduced to serving consistency.

Serve sauce over cooked pasta. Top with grated cheese.
Serves 6-8.

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You can mix the seasonings stronger or weaker to your taste. Coat the chicken with egg before coating with the bread mixture.

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Peel and quarter eight medium potatoes. Melt half a stick of margarine in a bowl in microwave and stir potatoes around in it. Put one-third cup of tapioca or potato starch and one-third cup parmesan cheese in a plastic bag along with salt and pepper (lots) and shake up to mix it. Then put in the margarine covered potatoes and shake them up in the mixture. Pour it all in a Pam-sprayed casserole dish and cover and bake at 350 F for about an hour and a half or until they're browning on the edges.

Variation: Leave out the Parmesan, add more potato starch and season with garlic and Oregano and chopped onions.

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In large skillet heat oil over medium high heat. Add pork chops; cook until lightly browned on both sides and thoroughly cooked. Remove chops from skillet; drain fat. In small bowl combine creamy mustard, apricot preserves, green onions and soy sauce; pour into skillet. Cook over low heat, stirring until slightly thickened. Return pork chops to skillet, turning to coat. Heat through. Serves 4

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Sauté hamburger till brown in a large frying pan, drain off grease. Add remaining ingredients to meat in frying pan and cook mixture 5-10 minutes or until thoroughly heated.

Serve on gluten free hamburger buns

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In bowl combine flour mix, cornmeal, sugar, baking powder, salt, and dry mustard. Cut in shortening until mixture resembles fine crumbs. Mix egg and milk. Add to dry ingredients; mix well. Insert wood skewers into ends of hotdogs. Pour oil into skillet to depth of 1 inch. Heat oil to 375 degrees (I use my electric wok for this). Coat hotdogs with batter. If batter is too thick, add 1-2 Tab. milk. Arrange coated hotdogs 3 at a time in hot oil; turn hotdogs with tongs after 10 seconds to prevent batter from sliding off. Cook 3 minutes, turning again halfway through cooking time. Serve hot with mustard if desired.

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Brown the Lean Ground beef and onion in a large Skillet. Puree the Stewed tomatoes and cook the rice according to the directions on box or pkg of rice while the meat is browning. Drain any excess grease from the ground beef mixture, then add the pureed tomatoes, chili beans, cooked rice, and 1/2 of the pkg of chili seasoning to the meat mixture. mix thoroughly, then simmer for about 20 minutes. While the above is simmering make the following Corn Bread recipe.

Add all the ingredients together except the butter, and mix well, then mix in well the butter of shortening and put into the cake pan. Bake for about 20-25 Min. in oven until toothpick in center comes out clean.

Top Corn Bread with all the meat mixture from the frying pan. Place the grated cheese on top and place back into oven until cheese is melted on top. Serve with Picante or Salsa Sauce.
Makes about 8-10 Servings.

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