Sunday, August 7, 2011

Parmesan, Coconut Burgers

After seeing what I was mixing my wife said" very interesting"
once she tasted it here coment was " very tasty" "outstanding" "you can make this again anytime"

Here is what made for lunch today I call it parmesan, coconut burgers
Ingredients:
¼ cup parmesan cheese
½ lb ground beef
2 teaspoons browns sugar
1 teaspoon Worcestershire sauce
1/4/ teaspoon garlic powder
¼ cup grated cheddar cheese
1/8 cup coconut

Defrost hamburger
In a small bowl combine all the ingredients and the hamburger
Form into patties
Cook until done

Wednesday, August 3, 2011

Sesame Chicken – another variation


Ingredients:
1 pound boneless skinless chicken breast or thighs
2/3 cup teriyaki sauce divided
2 teaspoons cornstarch
1 tablespoon peanut oil or vegetable oil
2 cloves garlic minced
2 green onions, cut into ½ -inch slices
1 tablespoon sesame seeds toasted*
1 teaspoon dark sesame seed oil
1 teaspoon sugar (to cut tartness)

*To toast sesame seeds spread seed in small skillet, Shake over medium-low heat 3 minutes or until seeds begin to pop and turn golden.
1. Cut chicken into 1 – inch pieces: toss with 1/3 cup teriyaki sauce in medium bowl. Marinate 30 minutes in refrigerator.
2. Drain chicken; discard marinate. Blend remaining 1/3 cup teriyaki sauce into cornstarch in a small bowl until smooth.
3. Heat oil in wok or large skillet over medium – high heat. Add chicken and garlic; stir – fry 3 minutes or until chicken is cooked through. Stir cornstarch mixture; add to wok. Cook and stir 1 minute or until sauce boils and thickens.
4. Stir in green onions, sesame seeds and sesame seed oil. Sprinkle the sugar over. Serve immediately.

Monday, August 1, 2011

Finally an Outstanding Gluten Free Cinnamon Roll Recipe

Cinnamon rolls with cream cheese icing

Cinnamon rolls with drizzle topping
It has taken my wife and myself lots of tries to make a good gluten free cinnamon roll either they were to dry, to pasty, to much like batter or just plain bad...today changed all that. .Recipe variations created by Carolyn.

Ingredients: 3/4 cup (warm)Milk ( I used rice milk)
1 TBSP plus 1 tsp dry active yeast
1 tsp sugar
(sprinkle yeast onto milk then stir in sugar and let stand for 5 minutes till foams)

1/4 cup butter
1/2 cup sugar
2 eggs
3 cups Bobs Red Mill GF flour blend
1 tablespoon xanthan gum
1 tsp salt

Filling 6 tablespoon melted butter
3/4 cup brown sugar
3 tsp cinnamon
1/2 cup chopped walnut (optional)

Cream together butter and sugar till well blended. Add eggs and cream well. Add yeast mixture and blend. Add 1 1/2 cups flour, salt and xanthan gum. Should have a nice soft dough. Stir in the other 1 1/2 cups flour. Turn out on a floured* board and kneed till a nice soft ball forms (won't stick to your hands).Cover with clean towel and let rest for 10 minutes.  Roll out into a 10x13 sheet. Spread with butter, sprinkle on brown sugar mixed with cinnamon. Sprinkle on nuts. Roll up into a jelly roll. Cut into 1 1/4" pieces. Place in baking pan with sides. Cover let rise in warm place 35-45 min. till double in bulk.             * All flour mentioned is the Bobs Red Mill GF Flour blend.
Bake 20-25 min at 375°
Makes 9 cinnamon rolls.

Drizzle with powdered sugar, milk and salt glaze.
Would even be better with cream cheese icing.   Or add Almond paste to the filling for more flavor.

This bakes up wonderful in a Demarle Flower Mold.