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Home > Group Home > Gluten-Free Zone > ISO gluten free recipe

ISO gluten free recipe

Last post Jan 03, 2011 4:04 PM by coo_kie . 44 replies.


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    Reply Posted: Jul 26, 2006 12:03 PM in Gluten-Free Zone
    Post # 16
    RE: ISO gluten free recipe
    OANNA'S CHICKEN CASSEROLE

    This recipe has been handed from friend to friend so many times that we have no idea where it originated. Joanna, as usual, has made her own improvements.

    Ingredients:
    1.5kg (3 lb) chicken pieces (for best flavour, leave the skin on)
    4 teaspoons oi
    l2 large onions OR dried onion
    4 cloves garlic OR garlic powder
    2 teaspoons oil, extra
    4 teaspoons lemon juice
    2 teaspoons grated lemon rind
    2 cups gluten-free tomato sauce (ketchup)
    2 teaspooons brown sugar
    2 teaspoons gluten-free dry mustard
    2 teaspoons gluten-free curry powder
    4 teaspoons gluten-free vinegar
    2 teaspoons gluten-free soy sauce (from health food shop)salt and freshly ground pepper


    Method:
    Saute chicken in hot oil until golden brown, remove from pan, drain. Pour off oil from pan, add all other ingredients. Stir until pan brownings are dissolved. Add chicken. Cook on low heat until tender.

    Nice served with rice and green vegetables.

    Note: You should have plenty of leftovers for second helpings or to heat up for another day. Freezes well.

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    Reply Posted: Jul 26, 2006 12:03 PM in Gluten-Free Zone
    Post # 17
    RE: ISO gluten free recipe
    2. CAULIFLOWER DELIGHT

    Even if you're not specially fond of cauliflower, try this recipe. I think you'll be pleasantly surprised. The other ingredients have such a strong flavour you won't taste much cauliflower. The eggs and cheese make it a substantial dish which can be a meal in itself.

    Like all of Joanna's favourite recipes, this one tastes delicious and is ever-so-easy. She has been making this one for so long that she can't remember who gave her the original recipe, or even where it is now. I've watched over her shoulder, and the quantities seem to vary depending on her mood, but it's always delicious. So if you're a slap-dash cook, it won't matter a bit with this recipe.

    Ingredients:
    half a cauliflower
    6 eggscheese cheese sauce (see recipe below)your favourite salsa or pasta sauce (gluten-free)
    Method:
    Cut or break cauliflower into small pieces. Boil or steam until it's just tender. Put into a flat oven-proof dish. Cover with tomato salsa -- either make this yourself by cooking chopped onions and tomatoes together in a little butter, or use a bought pasta sauce. Cover with cheese sauce (see recipe number 3).

    Beat six egg whites until they're stiff. Spread over the cauliflower mixture. Make six holes in the mixture with a spatula and drop an egg yolk into each one. Sprinkle with grated cheese -- be as generous or as stingy as you like, it's up to you.

    Bake at 200 C (375 F) until the top is puffy and golden.
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    Reply Posted: Jul 26, 2006 12:04 PM in Gluten-Free Zone
    Post # 18
    RE: ISO gluten free recipe
    CHEESE SAUCE (without butter)

    Ingredients:
    1 cup grated cheese1 tablespoon maize cornflour (in US, cornstarch) ½ teaspoon gluten-free mustard powder1 cup milk
    Method:
    In a plastic bag, toss the cheese, flour and mustard together so that the cornflour coats all the cheese. Warm the milk in a saucean. Add the cheese, stir constantly until the cheese melts and the sauce thickens.

    Adjust the desired consistency of the sauce by adding or reducing milk.

    You can use this sauce in the Cauliflower Delight recipe, or over vegetables, pasta, fish or chicken.

    Note: Australian or New Zealand maize cornflour is similar to American cornstarch.
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    Reply Posted: Jul 26, 2006 12:04 PM in Gluten-Free Zone
    Post # 19
    RE: ISO gluten free recipe
    CHEESE SAUCE (with butter)

    Ingredients:
    60g (2oz) butter3 level tablespoons maize cornflour (in US, cornstarch)500ml (2 cups) skim milk 1 tablespoon parmesan60g (2oz) tasty cheese, grated
    Method:
    Melt butter in a pot. Add cornflour, stir well. Add skim milk. Stir constantly until thickened. Add cheeses. Stir until cheese has melted.
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    Reply Posted: Jul 26, 2006 12:05 PM in Gluten-Free Zone
    Post # 20
    RE: ISO gluten free recipe
    BRENDA'S BAKED POTATOES

    Our friend Brenda Withell, of Christchurch, New Zealand, is a busy teacher so she likes meals that can be made in a few minutes. These delicious baked potatoes take about 10 minutes. The exact quantities of ingredients don't matter -- simply adjust to suit your taste buds.

    For each person, scrub one large potato and pierce it several times. If you don't, it may explode in the microwave -- very messy. Microwave on HIGH for 4 to 5 minutes. Prod it with your finger to check that it is soft. Cut a deep star across the top, and press from the bottom to open up the potato.

    Make any of the following mixtures. Use a food processor to chop the onions, peppers, garlic etc. Pile the mixture in and on top of the potato. Microwave another one and a half minutes.

    Choose any of these fillings:
    (a) Baked beans (gluten-free ones), onion, cheese, and lots of freshly ground pepper.
    (b) Bacon, onion and cheese.
    (c) Cooked mince, onion and gluten-free taco mix, mint OR parsley.
    (d) Creamed corn, cheese, onion, chopped chives and lots of freshly ground pepper.
    (e) Salmon OR tuna, onion and chives.
    (f) Prawns, garlic and a light cheese sauce (made with mild, not tasty, cheese).
    (g) Bought or home-made pesto.

    Optional extras:
    Brenda adds garlic to nearly all these versions. As well, finely chopped tomatoes, finely chopped celery and capsicum (bell peppers) are all really nice added to any of these mixtures.

    You can also add leftover cooked chicken, or any kind of leftover cooked meat or fish to these combinations. If you invent a great combination, I'd love to hear about it.

    Note: My method takes slightly longer, but it spreads the flavour through the potato better. Here's how:

    For two medium/large potatoes, microwave on HIGH for eight minutes. Don't overcook. They will feel firm, but leave them to stand for five minutes and they will be fully cooked.

    Slice a quarter off the top of each potato. Scoop out most of the cooked potato, leaving the skin and a thin layer of potato
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    Reply Posted: Jul 26, 2006 12:06 PM in Gluten-Free Zone
    Post # 21
    RE: ISO gluten free recipe
    SWEET POTATO AND CORN CASSEROLE

    Sweet potatoes and lemon grass grow almost as well as weeds in my sub-tropical garden. You can use pumpkin instead, if you like, and leave out the lemon grass.

    Look for cornflakes which don't contain malt. If you can't find any, instead use breadcrumbs made with gluten-free bread (home-made OR from health shop).
    Ingredients:
    1 large or several small sweet potatoes (kumera)440g (14oz) corn kernels, fresh, frozen or canned (drained)2 cups gluten-free cornflakes½ cup chopped onion½ cup chopped green and red capsicum (bell pepper) 2 tablespoons margarine1 cup grated low-fat tasty cheese¼ cup sharp parmesan, grateda few pieces of lemon grasssalt and freshly ground pepper to taste
    Method:
    Boil the sweet potatoes in water containing lemon grass. When they're soft, fish out the lemon grass and throw it away. Mash the sweet potatoes. You need two cups of mashed sweet potato.

    Gently cook onions, capsicums and 2 tablespoons of margarine in a medium saucepan. Do not brown. Stir in corn and sweet potato and half the cornflakes. Blend all together and put in greased casserole dish.

    Sprinkle over the top in this order: remaining cornflakes, parmesan cheese and grated tasty cheese. Bake uncovered in a 180 C (350 F) oven for about 45 minutes until nicely browned on top. Serves six. Reheats well.

    Serve with steamed green vegetables.
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    Reply Posted: Jul 26, 2006 12:07 PM in Gluten-Free Zone
    Post # 22
    RE: ISO gluten free recipe
    7. SAVOURY RICE BAKE

    This is one of those marvellous recipes in which the exact ingredients and proportions don't matter. You can easily adapt it to suit the ingredients you have. If you're making meringues -- or any any recipe using egg whites -- you can throw the extra yolks in the savoury bake.

    Ingredients:
    5 cups cooked rice
    4 eggs, beaten
    500g (1 lb) cottage cheese
    250g (8oz) mushrooms chopped
    2 large chopped onions
    4 or 5 medium size tomatoes, chopped
    2 cups tasty grated cheese (we use low-fat cheese)
    2 tablespoons sharp parmesan
    6 rashers bacon, chopped
    250g (8oz) frozen corn kernels
    3 medium tomatoes, sliced
    1/4 teaspoon saltfreshly ground black pepper

    Method:
    Mix everything (except for 1 cup of the grated cheese and the sliced tomatoes) well. Turn into a greased oven-proof dish. We use one 36x26cm (14x10 inches). Using a smaller, deeper dish is fine -- it will just take longer to cook. Cover the top with slices of tomato and then 1 cup of grated tasty cheese.

    Bake at 220 C (400 F) for about 50 minutes until firm and cooked through. Serve with green vegetables or salad.
    Serves 8 to 10.

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    Reply Posted: Jul 26, 2006 12:10 PM in Gluten-Free Zone
    Post # 23
    RE: ISO gluten free recipe
    8. MANGO MINT PRAWNS

    Hope you can get the ingredients for this lovely tropical dish.
    Ingredients:
    1 kg (2 lb) cooked king prawns
    3 mangoes
    2 3/4 cups apricot juice
    1 1/2 tablespoons fresh mint, chopped

    Method:
    In a food processor, blend the mangoes, juice and mint. Pour into a microwave-safe dish and microwave on HIGH for three minutes. Peel and de-vein the prawns. Pour the sauce over them.

    Serve with salad.
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    Reply Posted: Jul 26, 2006 12:11 PM in Gluten-Free Zone
    Post # 24
    RE: ISO gluten free recipe
    SALMON AND RICE SOUFFLE

    A bit heavier than the usual souffle, this one won't collapse while you're waiting for people to come and get it.

    Ingredients:
    425g (about 13oz) tin salmon, drained,
    4 eggs
    2 cups cooked rice
    1 cup milk
    1 onion
    1 tablespoon butter
    1 teaspoon lemon juice
    salt and pepper

    Method:
    Melt the butter. Chop up the onion. Mix the salmon, cooked rice, milk, onion, lemon juice and butter. Add salt and pepper to taste.

    Separate the eggs. Beat the yolks and add them. Beat the egg whites till stiff and fold them in. Put mixture in a greased oven-proof dish and bake at 190 B (365 F) until it's firm -- about half and hour.
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    Reply Posted: Jul 26, 2006 12:13 PM in Gluten-Free Zone
    Post # 25
    RE: ISO gluten free recipe
    CHEESY POTATO AND HAM CASSEROLE

    Ingredients:
    3 medium potatoes, peeled and thinly sliced
    1 onion, sliced
    2 hard-boiled eggs, chopped
    3/4 cup grated tasty cheese
    1/4 cup cooked ham, chopped
    1/2 cup milk
    2 tablespoons gluten-free chutney
    1/4 teaspoon paprika
    freshly ground black pepper
    herb salt

    Method:
    Grease an oven-proof dish with half the potato and onion slices. Sprinkle with salt and pepper. Spread the cheese, ham, chutney and eggs over the potato slices. Pour the milk over it. Use the remaining potato and onion slices to make another layer. Add the milk and sprinkle with paprika.

    Bake in 180 C (360 F) oven for about 30 minutes. By then, the potatoes should be tender.

    Microwave version: Microwave for 15 to 20 minutes.

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    Reply Posted: Jul 26, 2006 12:13 PM in Gluten-Free Zone
    Post # 26
    RE: ISO gluten free recipe
    CHEESY POTATO AND HAM CASSEROLE

    Ingredients:
    3 medium potatoes, peeled and thinly sliced
    1 onion, sliced
    2 hard-boiled eggs, chopped
    3/4 cup grated tasty cheese
    1/4 cup cooked ham, chopped
    1/2 cup milk
    2 tablespoons gluten-free chutney
    1/4 teaspoon paprika
    freshly ground black pepper
    herb salt

    Method:
    Grease an oven-proof dish with half the potato and onion slices. Sprinkle with salt and pepper. Spread the cheese, ham, chutney and eggs over the potato slices. Pour the milk over it. Use the remaining potato and onion slices to make another layer. Add the milk and sprinkle with paprika.

    Bake in 180 C (360 F) oven for about 30 minutes. By then, the potatoes should be tender.

    Microwave version: Microwave for 15 to 20 minutes.

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    Posts: 926
    Reply Posted: Jul 26, 2006 12:15 PM in Gluten-Free Zone
    Post # 27
    RE: ISO gluten free recipe
    PORK WITH CHERRY ALMOND SAUCE

    Yum. We love this. It's a great special treat to serve guests. Make enough to give them second helpings.

    Ingredients:
    8 pork chops
    345g (11oz) glace cherries
    1/4 cup golden syrup OR gluten-free rice syrup
    1/4 cup slivered almonds
    1/4 cup red wine vinegar
    1/4 teaspoon salt
    1/4 teaspoon nutmeg
    1/4 teaspoon ground cloves
    1/4 teaspoon cinnamon
    1/8 teaspoon black pepper

    Method:
    While the pork chops are frying, combine the cherries, golden syrup, vinegar, salt, pepper and spices. Bring to boil and boil for one minute. Add the almonds and pour a third of the sauce over the frying chops. Pour the remaining sauce over the chops when serving.

    Serve with fresh steamed vegetables.

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    Reply Posted: Jul 26, 2006 12:18 PM in Gluten-Free Zone
    Post # 28
    RE: ISO gluten free recipe
    HAI-STYLE PRAWN AND NOODLE LIME SALAD

    This one's easy, quick and absolutely delicious.

    Ingredients:
    gluten-free rice noodles cooked
    prawns (shrimp) cooked
    snowpeas
    tomatoes, chopped
    shallots
    a few fresh coriander leaves

    Method:
    Combine in a large bowl: Cooked rice noodles, cooked prawns, thinly sliced snow peas, chopped tomatoes, shallots and fresh coriander leaves.

    Pour over a dressing made of: 1 tablespoon finely chopped lemon grass, 1/4 cup mild sweet chilli sauce (gluten-free), 1/4 cup lime juice, 1/4 cup apple cider vinegar OR white rice vinegar.
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    Reply Posted: Jul 26, 2006 12:19 PM in Gluten-Free Zone
    Post # 29
    RE: ISO gluten free recipe
    HAI-STYLE PRAWN AND NOODLE LIME SALAD

    This one's easy, quick and absolutely delicious.

    Ingredients:
    gluten-free rice noodles cooked
    prawns (shrimp) cooked
    snowpeas
    tomatoes, chopped
    shallots
    a few fresh coriander leaves

    Method:
    Combine in a large bowl: Cooked rice noodles, cooked prawns, thinly sliced snow peas, chopped tomatoes, shallots and fresh coriander leaves.

    Pour over a dressing made of:
    1 tablespoon finely chopped lemon grass,
    1/4 cup mild sweet chilli sauce (gluten-free)
    1/4 cup lime juice
    1/4 cup apple cider vinegar OR white rice vinegar.

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    Reply Posted: Jul 26, 2006 12:21 PM in Gluten-Free Zone
    Post # 30
    RE: ISO gluten free recipe
    The recipes came from Australis, 50 of them.


    FAST BEEF STROGANOFF (microwave)

    So easy -- so tasty.

    Ingredients:
    1/2 pound beef mince (ground beef)
    1 packet gluten-free onion soup mix
    3 cups gluten-free rice noodles
    1/2 teaspoon ground ginger
    3 1/2 cups hot water
    1 can sliced mushrooms
    1 cup creammaize cornflour (in US, cornstarch)

    Method:
    Microwave mince on HIGH for 5 minutes. Add packet of soup, noodles, ginger, hot water. Cook 12 minutes. Add mushrooms and cream and thicken with maize cornflour. Microwave for another minute.
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