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Snacks |
5 c GF rice crispy cereal 1/2 c butter or margarine 1 pkg (10 oz) large gf marshmallows or 4 c gf miniature marshmallows Place butter in 3-quart casserole dish. Place in microwave oven and melt 1 minute. Add marshmallows, cover and cook 2 1/2 to 3 minutes. Remove from oven and stir until butter is melted and marshmallows are well blended. Add cereal and stir until well coated. Press warm mixture evenly and firmly into a lightly buttered 8 x 12-inch pan. Cut into squares when cool. Makes 24 squares. Variations: Chocolate dot; after cereal has been stirred into marshmallow mixture, quickly stir in one 6-oz package semi-sweet chocolate pieces. |
12 c freshly popped popcorn 1/2 t crumbled leaf basil 1/4 to 1/ 2 c butter 1/8 t red pepper flakes 1/2 t crumbled leaf oregano 2 T grated Parmesan cheese 1/2 t garlic salt Melt butter. Stir in seasonings and heat one minute. Put popcorn in a large bowl. Pour butter over popcorn and sprinkle with Parmesan cheese; toss to coat. Package in a plastic bag. |
4 c GF crispy corn puff cereal 3 T honey 1 c Spanish peanuts 3/4 t cinnamon, ground 1 c raisins 1/2 t salt 1 c banana chips, dried 1 c flaked coconut 3 T margarine Heat oven to 325 degrees. Mix cereal, peanuts, raisins and banana chips in 10 x 15-inch (or so) non-greased pan. Heat margarine and honey in a 1-quart saucepan over low heat, until margarine is melted. Stir in cinnamon and salt. Pour over cereal mixture, tossing until evenly coated. Bake 15 minutes, stirring once. Stir in coconut, let stand 5 minutes, and loosen from pan. Sprinkle with additional salt if desired. |
4 T cocoa 1 c sugar 4 T potato starch salt 6 eggs whipped cream 1 t GF vanilla Sift cocoa and potato starch together. Separate eggs. Beat the egg yolks. Add vanilla and sugar. Continue beating. Add cocoa and potato starch. Add a few grains of salt to the egg whites and beat until stiff, but not dry. Fold cocoa and yolk mixture into egg whites. Line 10 x 15-inch pan with waxed paper. Grease the paper. Spread dough, eliminating air bubbles. Bake at 350 degrees for 15 minutes. Place on a damp dishtowel. Peel off paper carefully and cool. Spread whipped cream on cake and roll up carefully. |
3 eggs, separated 1 whole egg 3/4 c sugar 2 t lemon juice grated rind of 1/2 lemon 1/4 c plus 1 T potato starch dash of salt confectioner's sugar Beat the 3 egg yolks with the whole egg until light. Gradually add the sugar, lemon juice and lemon rind; continue beating for two minutes. Sift the potato starch; gradually stir it into the egg yolk mixture. In a separate bowl, beat the egg whites with the salt until stiff but not dry; gently fold the eggs into the egg yolk mixture. Line a greased jellyroll pan with waxed paper; grease the wax paper. Distribute the batter evenly in the pan. Preheat oven to 350 degrees and bake for 35 minutes or until the cake springs back when lightly touched. Turn out the cake onto a towel that has been dusted with Confectioner's sugar. Remove waxed paper. Roll up the cake together with the towel. When cool, unroll, spread with one o more cups of the filling of your choice, and re-roll. |
4 oz flaked Coconut 1 can sweetened condensed milk 2 t GF vanilla 4 squares unsweetened chocolate melted Combine all ingredients in a bowl and mix well. Drop from teaspoon one inch apart on well greased baking sheet. Bake at 350 degrees for 10 to 12 minutes. Remove from baking sheet at once. |
4 1/2 c sugar 3 bars chocolate 2 cans evaporated milk 1 pt GF marshmallow creme 2 T butter 2 c nuts, chopped 2 pkgs chocolate bits Boil sugar, milk and butter for 6 minutes. Remove from stove and add chocolate bits, German chocolate marshmallow creme and nuts. Stir until chocolate melts. Pour into 2 ungreased 9 x 13-inch pans. Cool, cut and serve. |
3/4 c white rice flour 1/4 t GF baking powder 1/4 c milo flour 1/4 c butter, cold 1 c small curd cottage cheese 1/4 c shelled sunflower seeds pinch of xanthan gum 1/4 t salt In a food processor, mix the rice, milo flour, sunflower seeds, salt and soda until sunflower seeds are finely chopped. Cut butter into several pieces and add to the dry mixture. Add the small curd cottage cheese. Process until combined, but do not over process. The small bits of butter and cottage cheese create flaky layers during baking. Roll into a log shape and refrigerate for 30 minutes. Divide dough into fourths. Roll into logs about 3/4-inch in diameter. Slice off rounds about 3/8-inch thick and place on a cookie sheet. Using slightly wet hands, shape to make flat rounds, prick with a fork, top with some salt or other seasoning. Bake 325 degrees for 15 to 20 minutes until lightly browned on the edges. After all of the crackers are baked, turn off the oven and let them dry out slowly for a half hour or so. Cool. Store in a tight container or freeze. |
1 6-oz can GF tomato paste 1/4 lb cheese [mozzarella] 1/4 t garlic powder 1/8 lb cooked hamburger 1/4 t oregano quarter toasted pieces of gf bread Heat oven to 400 degrees. Cut cheese and meat into tiny cubes. Combine with tomato paste and seasonings and spread a teaspoonful on each square of bread. Bake for 3 to 5 minutes. |
6 eggs, hard-cooked salt and pepper to taste 1/4 c GF mayonnaise 1/4 t dill weed, dried 1/2 t dry mustard pimento strips - garnish Halve 6 hard-cooked eggs lengthwise, remove yolks. Mash yolks; mix with mayonnaise and remainder of ingredients. Mix well. If too dry, add a bit more mayonnaise. Refill egg whites, using pastry tube if desired. Trim with thin pimento strips (optional). |
1 large onion peeled and sliced 2 cups of Sylvan Border General Purpose Flour or other gluten-free flour recipe Milk (or substitute) added to make a thin batter. Pour slowly until you reach a consistency that is not too thin nor too thick Salt and Pepper to taste 1 egg 1 teaspoon of GF Baking Powder Get GF oil hot in skillet pan and add onion/coated mixture to pan. Fry until golden brown. |
2 cup rice flour ½ tablespoon paprika ¼ tablespoon cayenne 2 tablespoon white sesame seeds 1 quart cold soda water 4 single chicken breasts-cut into strips Salt to taste In a bowl, mix together the flour, paprika, cayenne and sesame seeds. Whisk in the soda until a pancake batter consistency is achieved. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes. Season with salt. |
1 large egg ¼ cup rice milk ½ cup brown rice flour ¼ cup tapioca flour 1 teaspoon salt 1 teaspoon pepper 1 pinch thyme 1 pinch oregano 1 pinch rosemary 3 pinch sweet basil 3 pinch parsley 1 baked garlic 1 teaspoon gf baking powder-put in last Mix the above ingredients together in a bowl and soak chicken pieces in this mixture. In a separate bowl crush ¼ cup Lay Brand original regular potato chips (as fine as possible) or brown rice bread crumbs. Dip chicken in potato chips or brown rice bread crumbs. Deep fry for 5 minutes. |
4 Large California avocados, ripened Salt to taste 1 cup minced white onion 4 chilies serranos, minced 1/2 cup finely chopped cilantro 1/2 tomato, diced 1/4 cup minced white onion 4 to 6 springs cilantro, with leaves and a bit of stem Peel and pit avocados. Mash pulp in a bowl or mortar and add salt to taste. Add onion, chiles, and cilantro. Continue mashing until guacamole is thick and lumpy. Garnish with the tomato, onion and cilantro. Serve immediately with corn tortillas |
1 - 14 oz can gf refried beans 1 1/4 cups gf light sour cream 1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp hot pepper sauce 2 avocados 1/3 cup finely chopped onion 2 tbsp lime juice 1/4 tsp hot pepper flakes 2 cups shredded Cheddar cheese 2 tomatoes, chopped 1/3 cup sliced green onions 1/2 cup sliced pitted black olives In bowl, stir together refried beans, 1/4 cup of the sour cream, cumin, 1/4 tsp of the salt and hot pepper sauce; spread in 12-inch round serving dish that is at least 1 1/2 inches deep.Peel and pit avocados. In bowl, mash together avocados, onion, lime juice, hot pepper flakes, 1/4 cup of the remaining sour cream and remaining salt; spread over refried bean layer. Top with remaining sour cream. Starting at outer edge, garnish with concentric rings of cheese, tomatoes, green onions and olives. (Make-ahead: Cover and refrigerate for up to 24 hours.) |