Weavincanuck's profile page
Recipes
Tiramisu
By weavincanuck
Mix yolks and sugar until creamy
- coffee
- 10 egg yolks
- 10 big serving spoons of sugar
- 1000 g marscapone
- amaretto cookies 2-3 bags small cookies
- Nutella
- cocoa
Creamy Avocado Pasta
By weavincanuck
1. Bring several cups of water to a boil in a medium sized pot
- 1 medium ripe avocado, pitted
- 1/2 lemon, juiced + lemon zest to garnish
- 2 garlic cloves
- 1/4 cup fresh basil, packed
- 2 tbsp extra virgin olive oil
- 1/4-1/2 tsp kosher salt, to taste
- 2 servings of pasta
- Freshly ground black pepper, to taste
Gluten Free Pineapple Upside Down Cake
By weavincanuck
Preheat oven to 350°F. Generously grease sides of 8″ cake pan with butter (or shortening)
- 1 Tablespoon Unsalted Butter (or 1 T. non-hydrogenated shortening)
- 1/2 cup Water
- 1 cup Light Brown Sugar
- 1 T. vanilla
- 2 tablespoons Coconut Rum
- 1 16 oz. can pineapple rings
- 6-8 pecan halves (if desired)
- 1/2 cup butter (or non-hydrogenated shortening)
- 1 cup granulated sugar
- 1 1/2 cups The Pure Pantry All Purpose Baking Mix
- 2 Large Eggs (or equivalent egg replacer)
- 1 1/2 Teaspoons vanilla
- 3/4 cup milk (or rice milk)
Marinara Sauce
By weavincanuck
In a large pot, heat the oil over a medium-high flame
- 1/2 cut extra virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 celery sticks, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 (32 ounce) cans crushed tomatoes
- 2 dried bay leaves
Gluten-Free Coconut Lime Chicken Bites Recipe | Daily Bites | Healthy Gluten-Free + Dairy-Free Recipes
By weavincanuck
Preheat the oven to 375 degrees F
- 1 1/2 cups unsweetened shredded coconut
- 1 tablespoon finely grated lime zest
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1 large egg
- 1 pound boneless, skinless chicken breasts
Gluten Free Lemon Bars
By weavincanuck
Preheat your oven to 350 degrees Fahrenheit
- 1 1/3 cups all-purpose gluten-free flour, divided (I use Better Batter)
- 1/2 teaspoon xanthan gum (omit if using Better Batter)
- 1/2 cup confectioners sugar, plus more for dusting
- 1/2 teaspoon kosher salt
- 9 tablespoons (1/2 cup + 1 tablespoon) unsalted butter, melted and cooled
- 2 extra-large eggs
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/3 cup fresh squeezed lemon juice (2 to 3 lemons)
- 1 1/2 teaspoons corn starch
Tortilla Wraps
By weavincanuck
Mix thoroughly and spread on wraps or your choice
- 1 pkg cream cheese
- red and green pepper (cut into tiny pieces)
- garlic
- medium cheese (or any cheese you want)
Cheesy Enchilada Casserole
By weavincanuck
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain
- 1 pound lean ground beef (90% lean)
- 1 large onion, chopped or season with Onion powder or minced onion
- 2 1/2 cups salsa
- 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
- 1/4 cup reduced-fat Italian salad dressing
- 2 tablespoons reduced-sodium taco seasoning
- 1/4 teaspoon ground cumin
- 6 flour tortillas (8 inches)
- 1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
- 3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
- 2 cups (4 ounces) shredded reduced-fat Mexican cheese blend
- 1 cup shredded lettuce
- 1 medium tomato, chopped
- 1/4 cup minced fresh cilantro
Chicken & Cheese Enchiladas with Green Chili & Sour Cream Sauce
By weavincanuck
Preheat oven to 350 degrees
- 10 soft taco shells (smaller flour tortillas)
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chillies
Creamy potato soup in the slow cooker
By weavincanuck
~Melt butter in a large saucepan over medium heat
- 1/4 cup butter
- 1/2 white or yellow onion, chopped
- 1/4 cup all-purpose flour
- 2 cups water
- 2 large carrots, diced
- 4 stalks celery, diced
- 1 tablespoon dried, minced garlic
- salt and pepper to taste
- 1 cup milk
- 2 tablespoons chicken soup base (I’m using the Knorr stuff)
- 1 cup warm water
- 5 pounds russet potatoes, peeled and cubed
- 1 bay leaf
- 1 cup shredded Cheddar cheese
- 6 slices crisp cooked bacon, crumbled; I’ve also purchased the Oscar Mayer bits to save time.