November 23, 2017
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HOMEMADE CRANBERRY SAUCE, CORNBREAD, AND STUFFING

Nov 25, 2014 0

Ingredients
• ¾ cup water
• ½ cup sugar
• 1 12-ounce bag fresh cranberries
• ¼ cup walnuts (optional)
Instructions
1. Combine the water, and sugar, in a medium saucepan. Stirring until the sugar dissolves. Bring to a boil over medium heat, add cranberries stir and let simmer slightly covered until the berries burst open and the cranberry sauce thickens slightly, stirring often, about 15 minutes.
2. Transfer sauce to a bowl, add walnuts and let cool. I make this the day before and store in the refrigerator.


CORNBREAD (Southern Style)

• 1 cup self-rising cornmeal
• 1/2 cup self-rising flour
• 3/4 cup buttermilk
• 2 eggs
• 2 tablespoons safflower oil
(Northern Style) cornbread add ¼ cup sugar
Instructions
I prepare this the night before.
1. Preheat oven to 350 degrees F
2. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

http://www.dreamstime.com/-image27559168


CORNBREAD STUFFING
• 2 cups celery, chopped
• 1 medium onion, chopped
• 1 cup chopped mushrooms (optional)
• 1 cup chicken stock (Kitchen Basics Brand)
• 1 teaspoon sage (optional)
• salt and pepper to taste
• 1/3 sweet potato juice
Instructions
1. Crumble cornbread in a large bowl. Set aside.
2. Melt butter in a large skillet over medium. Add the celery and onion and sauté about 5-10 minutes.
3. Add all the ingredients to cornbread, including 1/3 cup of sweet potato juice, mix well, and bake for 30-45 minutes.


BREAD STUFFING
Use 1 loaf of homemade bread (or gluten-free), sliced and toasted or baked, until dried.
Use food processor or coffee grinder to make breadcrumbs.
(I prepare this the night before and place crumbs in covered dish).
Follow the same instructions for the cornbread stuffing. Add more sweet potato juice if necessary.
Optional Additions:
• 1 apple cored, peeled and chopped
• ½ cup of raisins.
All remaining juices add to the roasting pan as necessary


Recipes For Your Allergies
By Dianne Gregg
www.recipesforyourallergies.com
facebook.com/recipesforyourallergies

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GREEN BEAN CASSEROLE

Nov 17, 2014 0

• 1/2 lbs Fresh green beans, picked over and trimmed,
• 1 Yellow Onion, peeled and chopped
• 1/2 lb baby bella mushrooms, sliced
• 1 1/2 cups organic milk
• 3 T Flour
• 1/2 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp fresh ground pepper
• 1/2 tsp Thyme
• 1/2 stick Butter
• 1 Tablespoons chopped garlic
• 1/2 cup Bread crumbs (Chop toasted or baked to dry out) homemade bread, or gluten free bread, no soybean or vegetable oil) in food processor or coffee grinder.


Instructions
1. Place fresh slightly steamed green beans in baking dish, set aside.
2. In a large skillet heat 3 Tablespoons butter. Sauté mushrooms, garlic, and chopped onion. Sauté until cooked through.
3. In skillet add remaining butter and flour. Stir to make a roux. Add milk and bring to a boil. Stir to thicken. Add salt, pepper, and thyme. Add cream and stir to blend. Pour over green bean mixture and season to taste. Mix bread crumbs. Top casserole with bread crumbs. Cover and bake at 350 degrees for 45 minutes.


Recipes For Your Allergies
By Dianne Gregg
www.recipesforyourallergies.com
facebook.com/recipesforyourallergies


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SWEET POTATOES W/PINEAPPLE

Nov 13, 2014 0

By Dianne Gregg

Ingredients
• 2 – 32 oz. cans of yams or fresh sweet potatoes
• 1 – 8 oz. can crushed pineapples in juice (reserve juice)
• 2 Tablespoons of brown sugar


Instructions
1. Mash sweet potatoes (reserve juice) add 1/3 cup of juice to sweet potatoes to keep moist.
2. Mix 1 Tablespoon of brown sugar and pineapple (reserve juice)
3. Place in casserole dish sprinkle remaining brown on top and bake for approximately 30-40 minutes.


Recipes For Your Allergies
www.recipesforyourallergies.com
facebook.com/recipesforyourallergies

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Simple and Healthy Recipe – The Allergen Free Cake (well except for the nuts)

Oct 28, 2014 0

By: Jules Clancy

Have you noticed an alarming increase in the number of people you know who suffer from food allergies or intolerances?

If you think back ten years ago, catering for someone with special dietary requirements was pretty rare. Sure there were vegetarians and people who had religious dietary requirements and of course people who just didn’t like some things (like me and bananas). Apart from that, in my world it was rare to come across people allergic to food.

These days, it seems, food allergies and intolerances are almost becoming the norm. According to Wikipedia, 3-4% of the US population are effected by food allergies and anywhere from 2-20% are impacted by food intolerances. There are signs of this trend emerging – given that innocent peanut butter sandwiches are being banned from school lunchboxes .

In my day job, it’s pretty hard to avoid the impact of increasing awareness of food allergens has on the business. One of our factories is classified as ‘nut free’. Sales of our rice cookies – made without wheat – are on the rise. Intensive cleaning procedures are in place at the end of each production run for biscuits containing known ‘allergens’.

But the thing that has really brought it home to me is my dear old Dad.

When I was little, I fondly remember being able to rely on Dad to ‘get rid of’ anything we didn’t want to eat. When there were icky black jelly beans around, or you chose unwisely from the chocolate box – Dad was always there to polish off the offending item.

But a few years ago, when he was in the midst of depression and being treated for a number of problems, one doctor sent Dad for an allergy test. The results came back with a positive reaction to four little ingredients – wheat, dairy, eggs and peas.

At the time I remember thinking it was going to be tough. Savoury food has been surprisingly OK. Think fish or meat and salads or veg. We’ve even found some gluten free pasta that isn’t too bad. Sweet treats and dessert, on the other hand have been incredibly tough.

Sometimes, when I’ve been cooking for a crowd at the farm I serve a separate dessert for Dad. I usually feel a little guilty. No one ever gets as excited about Dad’s ‘special’ dessert as they do about the decadent treat the rest of us are enjoying.

This weekend, I’m happy to say, I tackled the challenge of a Dad compliant dessert. Something wheat-free, egg-free and dairy-free that would also taste delicious. Lets just thank heavens dark chocolate doesn’t contain dairy. Oh and that my sister discovered a lactose free yoghurt.

wheat, dairy, egg & pea-free supermoist chocolate cake

serves 8 – 12

Apart from being suitable for my Dad, the biggest bonus of this recipe is how good it tastes. Decadently moist and rich, it is a serious dessert cake – fit for the fanciest of dinner parties. Although it would be very remiss of me if I forgot to mention how easy it is to make. With only 6 ingredients and a two step food processor mixing method – it’s only fractionally more challenging than mixing up a cake out of a packet.

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Jules Clancy is a qualified Food Scientist, the creator of The Stonesoup Virtual Cookery School and the author of the eCookbook 5Ingredients 10Minutes. She blogs about about super simple, healthy, 5 ingredients recipes that can mostly be prepared in 10 minutes active time over at Stonesoup (http://thestonesoup.com/blog/).Article Source: http://www.ArticleBiz.com
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