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Recipes
Fluffy Sweet-Potato Biscuits
By sandycon
Recipe courtesy Paula Deen for Food Network Magazine
- 3/4 cup cooked mashed sweet potato (about 1 large sweet potato)
- 1/3 to 1/2 cup whole milk, as needed
- 1 1/2 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small bits
Slow Cooker Loaded Baked Potato Soup
By sandycon
Set a 12-inch skillet over medium heat and add the bacon
- 8 slices bacon, cut into 1/2-inch pieces
- 1 large onion, minced
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth, divided
- 3 lb russet potatoes, peeled and cut into 1/2-inch pieces
- 8 oz shredded cheddar cheese, plus extra to garnish
- 1/2 cup heavy cream
- 3 scallions, thinly sliced, to garnish
Buffalo Chicken Chili
By sandycon
Set a large pot over medium to medium-high heat and add the oil
- 1 1 1 tablespoon extra-virgin olive oil
- 2 2 2 lb ground chicken
- 1 1 1 large carrot, peeled and finely chopped
- 1 1 1 medium onion, chopped
- 3 3 3 ribs celery, finely chopped
- 4 4 4 cloves garlic, minced
- 2 2 2 tablespoons chili powder
- 1 1 1 tablespoon ground cumin
- 1 1 1 tablespoon smoked paprika
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon black pepper
- 2 2 2 cups low-sodium chicken broth
- 1/2-3/4 1/2-3/4 1/2-3/4 cup hot sauce (I used Frank’s)
- 1 1 oz) can 1 (15 oz) can tomato sauce
- 1 1 oz) can 1 (15 oz) can fire-roasted crushed tomatoes
- to green onion and shredded cheddar cheese, to garnish
Salted Caramel Chocolate Shortbread Bars
By sandycon
Preheat oven to 325 F
- Shortbread
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup sugar
- Caramel
- 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
- 1/2 cup sugar
- 2 tablespoons light corn syrup
- 1 14-oz can sweetened condensed milk
- Chocolate
- 8 oz chocolate, finely chopped (I used bittersweet)
- 1 teaspoon light corn syrup
- 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
- Fleur de sel for sprinkling (optional)
Polenta Squares w/ Cranberry Mostarda
By sandycon
1. To make Mostarda: Bring sugar and 1/2 cup water to a boil in medium saucepan
- Mostarda
- 1/3 cup sugar
- 1 1/2 cups frozen cranberries (do not thaw)
- 3/4 cup chopped red onion
- 1 1/2 Tbs. apricot preserves
- 1/4 tsp. red pepper flakes
- 4 tsp. prepared English mustard, plus more for serving
- 1/2 tsp. red wine vinegar
- Chopped green onions, optional
- Polenta Squares
- 1/2 cup frozen corn kernels, thawed
- 3/4 cup polenta (aka corn grits)
Starbucks-Style Outrageous Gluten Free Oatmeal Cookies - Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 325°F
- FOR THE BREAD
- 3 1/2 cups (490 g) Gluten Free Bread Flour*, plus more for sprinkling
- 40 grams (about 2/3 cup) nonfat dry milk, ground into a fine powder in a blender or food processor
- 1/2 teaspoon cream of tartar
- 2 1/3 teaspoons (7 g) instant yeast
- 1/4 cup (50 g) granulated vanilla sugar** (you can use plain granulated sugar and add 1 teaspoon pure vanilla extract to the dough)
- 1 teaspoon (6 g) kosher salt
- 1 cup (8 ounces/8 fluid ounces) warm water (about 95°F)
- 2 eggs (120 g, out of shell) at room temperature, beaten
- 4 tablespoons (56 g) unsalted butter, melted and cooled
- FOR THE FILLING
- 2 tablespoons milk (any kind), for brushing
- 1/3 cup (67 g) vanilla sugar (can substitute an equal amount of granulated sugar, and add 1 teaspoon pure vanilla extract to the milk)
Thai Chicken and Coconut Soup
By sandycon
In a medium glass dish or stainless-steel pan, combine the chicken strips with the fish sauce and lime juice
- 1 pound boneless, skinless chicken breasts (about 3), cut into 2 1/2-by-1/4-inch strips
- 3 tablespoons Asian fish sauce (nam pla or nuoc mam)
- 1 1/2 tablespoons lime juice
- 1 quart plus 3/4 cup canned low-sodium chicken broth or homemade stock
- 3 stalks lemongrass, bottom third only, peeled, smashed, and cut into 2-inch pieces, or three 3-inch-by-1/4-inch strips lemon zest
- 1 1-inch piece peeled fresh ginger, cut into thirds
- 1/2 cup long-grain rice
- 1 3/4 cups unsweetened coconut milk (15-ounce can)
- 2 fresh red chiles or jalapeño peppers, seeds and ribs removed, cut crosswise into thin slices
- 3 tablespoons chopped cilantro
Starbucks Style Gluten Free Chocolate Caramel Muffins - Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 350°F
- Ingredients
- CHOCOLATE MUFFINS
- 1 1/2 cups (210 g) all-purpose gluten free flour (I used Better Batter)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 4 tablespoons (32 g) cornstarch (try another starch if you can’t have corn)
- 1/2 cup (40 g) unsweetened cocoa powder (I used Dutch-processed, but natural should be fine)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 tablespoons (56 g) unsalted butter, at room temperature
- 2 tablespoons (28 g) vegetable oil
- 2 ounces unsweetened chocolate, chopped, melted and cooled
- 1 tablespoon (21 g) unsulphured molasses
- 3/4 cup (150 g) granulated sugar
- 2 eggs (120 g, out of shell) at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1 cup + 2 tablespoons (9 fluid ounces) buttermilk, at room temperature
- 3 ounces miniature chocolate chips, tossed in 1 teaspoon cornstarch
- CARAMEL FILLING*
- 10 pieces Kraft Soft Caramels (82 g)
- 2 tablespoons (1 fluid ounce) heavy whipping cream
- To make your own caramel filling, use the Caramel Filling in my Gluten Free Chocolate Turtle Cookies recipe
Stir Fried Beef and Broccoli with Oyster Sauce
By sandycon
1. Combine beef and soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to...
- 1 pound flank steak, cut into 2 inch wide strips with the grain, then sliced across the grain into 1/8 inch thick slices
- 3 tablespoon soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons low sodium chicken broth
- 5 tablespoons oyster flavored sauce
- 1 tablespoon light brown sugar
- 1 teaspoon Asian sesame oil
- 1 teaspoon cornstarch
- 6 medium garlic-cloves, pressed through garlic press or minced (about 2 tablespoons)
- 1 piece (1 inch) ginger, minced (about 1 tablespoon)
- 3 tablespoons peanut or vegetable oil
- 1 1/4 pounds broccoli, florets cut into bite size pieces, stems trimmed, peeled and cut on diagonal into 1/8 inch thick slices
- 1/3 cup water
- 1 small red bell pepper, cored, seeded, and cut into 1/4 inch pieces
- 3 medium scallions, sliced 1/2 inch thick on diagonal
Butter Buddies
By sandycon
Instructions Pour cereal into a large bowl; set aside
- 9 cups Chex (corn or rice)
- 1 cup butterscotch chips
- 1/2 cup creamy peanut butter
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar