Gluten Free Bread Recipe

June 17, 2012 by Leave a Comment
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Gluten Free Bread Recipe – Bread Machine
Recipe Type: Side
Serves: 12
Ingredients
  • 1 egg
  • 1/3 cup egg whites
  • 1 tablespoon apple cider vinegar
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1 1/2 cups warm skim milk
  • 1 teaspoon salt
  • 1 tablespoon xanthan gum
  • 1/2 cup tapioca flour
  • 1/4 cup garbanzo bean flour
  • 1/4 cup millet flour
  • 1 cup white rice flour
  • 1 cup brown rice flour
  • 1 tablespoon active dry yeast
Instructions
  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
  2. When bread is finished, let cool for 10 to 15 minutes before removing from pan.

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Filed Under: Recipes, Sides

Key Lime Bundt Cake

June 16, 2012 by Leave a Comment
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Key Lime Bundt Cake
Recipe Type: Dessert
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 24
Ingredients
  • 1 (18.25 ounce) package lemon cake mix
  • 1 (3 ounce) package instant lemon pudding mix
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 4 eggs
  • 5 tablespoons key lime juice
  • 1 1/2 cups confectioners’ sugar
  • 3 tablespoons key lime juice
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch cake pan or one 10 inch bundt pan.
  2. In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
  4. To Make Glaze: Mix together the confectioner’s sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.

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Filed Under: Desserts, Recipes

3 Cheese Pasta Bake

June 16, 2012 by Leave a Comment
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3 Cheese Pasta Bake
Recipe Type: Side Dish
Cook time: 25 mins
Total time: 25 mins
Serves: 4
Ingredients
  • 1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  • 1 (8 ounce) package shredded two-cheese blend
  • 1/3 cup grated Parmesan cheese
  • 1 cup milk
  • 1/4 teaspoon ground black pepper
  • 4 cups cooked corkscrew-shaped pasta
Instructions
  1. Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.
  2. Bake at 400 degrees F. for 20 min. or until hot.

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Chicken Rollatini

June 16, 2012 by Leave a Comment
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Chicken Rollatini
Recipe Type: Entree
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6
Ingredients
  • 6 skinless, boneless chicken breast halves
  • 1/2 cup shredded Parmesan cheese
  • 1 clove garlic, finely chopped
  • 4 teaspoons butter
  • 4 ounces thinly sliced prosciutto
  • 10 ounces sliced whole milk mozzarella cheese
  • 1/3 cup white wine
  • 1/4 cup olive oil
  • 1 pinch black pepper
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
  3. In a 9×13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
  4. Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

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Filed Under: Main Dishes, Recipes

Donut Muffins

June 16, 2012 by Leave a Comment
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Donut Muffins
Recipe Type: Dessert
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 25
Ingredients
  • 1/2 cup white sugar
  • 1/4 cup margarine, melted
  • 3/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1/4 cup margarine, melted
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
  2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
  3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
  4. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

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Filed Under: Desserts, Recipes

Roasted Broccoli with Lemon Garlic and Pine Nuts

June 15, 2012 by Leave a Comment
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Roasted Broccoli with Lemon Garlic and Pine Nuts
Recipe Type: Side Dish
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Serves: 4
Ingredients
  • 1 lb broccoli floret
  • 2 tablespoons olive oil
  • salt & freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon lemon zest, grated
  • 1 -2 tablespoon fresh lemon juice
  • 2 tablespoons pine nuts, toasted
Instructions
  1. Preheat oven to 500 degrees.
  2. In a large bowl, toss the broccoli with the oil and salt and pepper to taste.
  3. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
  4. Meanwhile, in a small saucepan, melt the butter over medium heat.
  5. Add the garlic and lemon zest and heat, stirring, for about 1 minute.
  6. Let cool slightly and stir in the lemon juice.
  7. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat.
  8. Scatter the toasted pine nuts over the top.

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Filed Under: Recipes, Sides

Rice Pudding

June 15, 2012 by Leave a Comment
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Rice Pudding
Recipe Type: Dessert
Prep time: 5 mins
Cook time: 55 mins
Total time: 1 hour
Serves: 6
Ingredients
  • 3/4 cup medium grain rice or 3/4 cup long grain rice
  • 1 1/2 cups water
  • 1/4 teaspoon salt (heaping)
  • 4 cups whole milk (I use 2%)
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • cinnamon
Instructions
  1. Bring rice, water and salt to a boil over med-high heat.
  2. Simmer covered until water has been absorbed (approximately 15 minutes).
  3. Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently–especially towards the end of cooking.
  4. The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
  5. DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
  6. Remove from heat and stir in vanilla.
  7. Turn into a bowl or cups.
  8. You can sprinkle cinnamon on the top if you like.
  9. COVER with plastic wrap directly on surface “IF” you don’t want a skin.
  10. COOL.

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Filed Under: Desserts, Recipes

Italian Meatballs

June 15, 2012 by Leave a Comment
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Italian Meatballs
Recipe Type: Appetizer
Ingredients
  • 1 lb ground beef
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon salt
  • 1 teaspoon oregano
  • 1 tablespoon fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fresh ground pepper
  • 1/4 cup grated parmesan cheese
Instructions
  1. Mix all ingredients in a large bowl by hand.
  2. Use your bare hands for best results.
  3. Roll meatballs to about the size of a golf ball.
  4. Drop raw meatballs into large (I use a stock pot) pot of sauce.
  5. Simmer for about 3 hours.

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Filed Under: Appetizers, Recipes

Baked Shrimp Scampi

June 15, 2012 by Leave a Comment
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Baked Shrimp Scampi
Recipe Type: Entree
Prep time: 30 mins
Cook time: 13 mins
Total time: 43 mins
Serves: 6
Ingredients
  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
  3. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
  4. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

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Filed Under: Main Dishes, Recipes

Raspberry Swirl Poke Cake

June 14, 2012 by Leave a Comment
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Raspberry Swirl Poke Cake
Recipe Type: Dessert
Prep time: 10 mins
Cook time: 3 hours 35 mins
Total time: 3 hours 45 mins
Serves: 12
Ingredients
  • 1 box Betty Crocker® SuperMoist® white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 box (4-serving size) raspberry-flavored gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 container (8 oz) frozen whipped topping, thawed (3 cups)
  • Fresh raspberries, if desired
Instructions
  1. Heat oven to 350°F (325°F for dark or nonstick pan).
  2. Make and bake cake as directed on box for 13×9-inch pan. Cool completely in pan, about 1 hour.
  3. Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.

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Filed Under: Desserts, Recipes
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