Microwave Carmel Corn

Recipe for Microwave Caramel Corn 

2 1/2 qt (10 cups) popped corn.  Place cooked popcorn in a large brown paper bag. 

1 stick butter

1/4 cup white Karo syrup

1/2 cup brown sugar

1/4 teaspoon salt

  Place these 4 ingredients in a 4 cup measuring bowl, microwave on high for 4 minutes, stirring twice. 

    Add 1 teaspoon vanilla

  and 1/4 teaspoon baking soda to the cooked syrup.  Stir till creamy.

  Pour syrup over popcorn in paper bag, shake well.  Microwave on high 1 1/2 minutes.  Shake. 

 Microwave on high 1 1/2 minutes more, shaking every 30 seconds.  Pour out onto cookie sheet to cool. 

 ENJOY 

Popcorn Shrimp

Serves 4

Leave plenty of space between the frying shrimp to prevent them from sticking.

INGREDIENTS

• 1 1/2pounds medium/large (31 to 40 per pound) shrimp, peeled, deveined, and tails discarded
• 3quarts peanut or vegetable oil
• 1teaspoon grated lemon zest
• 1garlic clove, minced
• 1 1/2tablespoons Old Bay seasoning
• 1 1/2cups Bob's Red Mill all purpose GF baking mix
• 1/2cup cornstarch
• 2teaspoons pepper
• 1teaspoon baking powder
• 1 1/2cups bottled clam juice

INSTRUCTIONS

• 1. Toss shrimp, 1 tablespoon oil, lemon zest, garlic, and ½ teaspoon Old Bay in large bowl. Refrigerate, covered, for at least 30 minutes or up to 1 hour.
• 2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat remaining oil in large Dutch oven over medium-high heat to 375 degrees. Combine flour, cornstarch, remaining Old Bay, pepper, and baking powder in large bowl. Stir clam juice into flour mixture until smooth. Fold marinated shrimp into batter until evenly coated.
• 3. Working quickly, add quarter of shrimp, 1 at a time, to oil. Fry, stirring frequently, until golden brown, about 2 minutes. Drain on paper towel-lined plate, then transfer shrimp to wire rack set inside rimmed baking sheet. Place shrimp in oven. Bring oil back to 375 degrees and repeat with remaining shrimp. Serve.
  
  

Enciladas Mole

Enchiladas Mole

Hamburger Enchilada Mole (flavorful not to spicy)
By David Sylvester---6/15/2012


Ingredients:
Hamburger 1 lb
1 can tomato sauce
Peppers according to taste (1 Habanero, 1 Jalapeño, 2 Serrano chili’s)
½ sweet onion
Cinnamon to taste
Semi sweet chocolate chips or milk chocolate chips (my favorite)
Corn tortillas
Cheddar cheese (or Mexican blend)
1 can olives
sour cream

cut up chilies very small (remove capsation...the seed and the membrane)
cut up onion very small
add to hamburger cook together, drain when meat is done (put meat back into pan)
Add 1 can of tomato sauce, ½ cup of water let simmer for about 15 minutes
Add cinnamon to taste
Pour in ¼ cup semi sweet chocolate chips or milk chocolate chips stir turn heat down to low
Add 1 cup of olives (I cut them up in the can then pour them in, drain the liquid first)

Quick fry tortilla shells 3 seconds on each side in hot oil
Put some sour cream on the bottom of the now soft tortilla, add some sauce, add some cheese roll and place seam down in 9x13 tray.
When tray is full cover the rolled tortillas with sauce then cover with cheese.
Bake in oven at 350 degrees for 15 minutes. (if frozen bake for 1 hour.)
Serve hot

* I like to add extra chocolate chips to the top while baking

Swedish Apple Pie

Mix together 1/2 cup flour (or GF baking mix), 3/4 cup sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, 1 1/2 cup peeled diced apples, 1/2 cup walnuts chopped, 1 beaten egg, 1 teaspoon vanilla. Mix well..
Spread into a 9" pie pan..Bake 25 minutes at 350 degrees...
Excellent with ice cream wile warm...Develops it own crust...

Cream of Broccoli Soup with Quinoa

Cream of Broccoli Soup with Quinoa

A soup for all seasons, this variation on a classic cream of broccoli is equally at home when served hot for an elegant dinner party, or chilled for a picnic.

I found this soup to be absolutely delicious and very hearty when served in a cup the spoon stood up.

Ingredients:

2 tablespoon Unsalted Butter or margarine

1 cup chopped onions 

1 cup thinly sliced leak (use 2 inches of the green)

2 garlic cloves, minced

1 1/2 pounds broccoli

3 cups hot water

4 chicken or vegetable bouillon cubes (I use gluten free chicken bouillon paste)

1 cup 2% milk

½ cup whipping cream (optional)

¼ teaspoon white pepper

½ teaspoon dry mustard

1 teaspoon lemon juice

2 cups cooked Quinoa, thourghly rinsed and cooked according to basic directions

Course salt

Cayenne pepper

In a heavy saucepan melt butter or margarine over moderate heat, add onions, leek and garlic, cover and cook without browning, stiring occasionally for 10 minutes.

Rinse and trim broccoli, separating the flowerets from the stalks. Slice the stacks in 1/2 inch rounds.

To the saucepan with the onions add water, bouillon cubes and broccoli stalks, bring to a boil and simmer for 15 minutes. Add flowerets, simmer for 10 more minutes after it comes back to a boil. Puree the soup in a blender or food processor, pass it through a sieve, return to saucepan, add milk, optional cream, pepper, mustard, lemon juice and quinoa. Bring the soup back to a simmer, add more milk or water if too thick (I don’t think it can be too thick personally). Season with salt to taste. Serve hot with a sprinkling of cayenne, or chilled cold.

 My notes: I used only broccoli tops from Costco. No stalks. Simmer 10 minutes after bringing to a boil. I did not use a sieve. Turned out very thick and tasty.

Makes 12 cups

Per cup 81.3 calories, 3.2 g. fat, 1.8 mg. cholesterol, 410.6 mg. sodium, 3.6 g. protein, 1.1 g. fiber

Cardini's Caesar Chicken

2/6/2012
This evening I decided to try something new. I made Cardini's Caesar Chicken. First I cut up two boneless skinless chicken breasts into 1" chunks. I then marinated the cut up chicken in 1/8 cup of Cardini's Caesar Dressing for about 30 minutes. I cooked up some gluten free pasta according the the instructions on the package.
While the pasta was cooking I put he cut up, marinated chicken breast into a 10" cast iron skillet along with all the marinate and cooked on medium heat until almost all the marinate was gone and the chicken was fully cooked. I then combined the cooked chicken and the pasta into one pan (after draining off all the water from the pasta). I served the dish with some steamed broccoli. I was really surprised at how well everything tasted....That is what happens when you think outside the box and are not afraid to try something new or different.

*I found the Cadini's Caesar Dressing in a two pack at Costco. It is one of those dressing that my wife can eat without complication.

Fool Proof Pie Dough

Vodka is essential to the texture of the crust and imparts no flavor--do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup)


Ingredients:
1 1/4 cups Bob's Red Mill Gluten Free baking mix
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4 inch slices
2 tablespoons vodka, cold
2 tablespoons cold water.

Instructions
 Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

1. 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
2. 3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.
3. 4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
4. 5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.

Roasted Tomatoes with Fresh Basil and Mozzarella

Roasted Tomatoes with Fresh Basil and Mozzarella

Serves 8/gluten free/veggie/quick

An easy appetizer. Be sure to use a glass or enameled pan (not plain metal) to avoid any reactivity with the acidic tomatoes. Splurge on a flavorful, fragrant olive oil for the best results.

Ingredients:

Good-quality olive oil

4 medium-large, ripe tomatoes

½ cup chopped fresh basil, plus whole leaves for garnish

4 large cloves garlic, crushed

8 very thin slices mozzarella cheese

Preheat oven to 450°. Pour a little olive oil into a glass or enameled baking dish. Cut tomatoes in half and roll cut half in olive oil; then turn over and arrange in dish, cut side up. Sprinkle each tomato with chopped fresh basil, crushed garlic, salt and pepper to taste, and a thin cheese slice. Drizzle again with olive oil. Roast for 20 minutes, until tender and lightly browned. Garnish with whole basil leaves….

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

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.

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.

An simple yet delicious Salmon dinner

Cucumber Dill Sauce for Salmon

Ingredients:

1/3 cup finely chopped cucumber

1/3 cup sour cream

1/3 cup plain yogurt

2 teaspoons chopped fresh dillweed

1 teaspoon Dijon mustard

To make the cucumber-dill sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dillweed, and mustard.

To serve, place the cooked fillets on individual plates. Spoon the sauce evenly over the fillets.

Pan Steamed Salmon

 In a medium sized pan place the salmon fillets over medium heat add ¼ cup water  cover with lid and cook for about 7-10 minutes per side (if frozen). Cook until fish flakes.

Balsamic  Sautéed Mushrooms

In a shallow pan put in cut up mushrooms, cover bottom of pan with Balsamic Vinegar (about 1/8 cup) cook over medium heat until mushrooms are done (about 3-5 minutes)

Vegetable packets

This is a very simple yet delicious way to prepare vegetables...1st I preheat my bar-b-que, while it is heating up I start creating my vegetable packets...I usually cut up some small sweet or yellow onions and dice up some fresh potatos then I put in my favorite frozen or fresh vegetalbes. season with salt and pepper  or your favorite seasonings. I put in 1 teaspoon of butter and 1 tablespoon of water (for flavor and to help create steam)..seal up the alluminum foil (I double wrap the packets) folding in the edges...then place the packets on your upper rack of your bbq if you have on or you can place it dirrectly on the coals if you so desire...let bake for approximatly 45 minutes at about 350 degrees.

These can be made up before a party or each individual can put in there own ingredients...

Some of things I like to put in my packet are...corn, peas, mushrooms, potatos, onion, brocholi, carrots, snap peas...but you can customize your packet to your taste

Orange - Honey - Glazed Chicken

Ingredients:

½ tsp. orange rind shredded

½ c orange juice

2 T. honey

1 T. soy sauce

2 tsp. cornstarch

2 to 2 ½ lbs. boneless skinless chicken breast

For sauce: In a 2 cup microwave-safe measure combine all ingredients except chicken. Micro cook uncovered, on high for 2-3 minutes or until mixture is thickened and bubbly, stirring every minute. Set aside.

Preheat oven to 350 degrees

Place chicken 9x13 baking pan. Brush chicken with sauce bake for 1 hour turning over after 15 minutes and brushing other side of chicken keep this up for the entire hour.

Serve with your choice of vegetable,  or rice or both.

Makes 4 servings

Per serving: 269 calories, 33 grams protein, 14 grams carbohydrates, 8 grams fat, 356 milligrams sodium 

Potato Salad - extremly good

4 cups diced cooked potaotes

6 diced hard-cooked eggs

1/2 cup diced celery

1/4 cup sweet pickles chopped finely plus 1 Tablespoon sweet pickle juice

1 Tablespoon finely chopped onion

2 Tablespoons apple cider vinegar (Use the vinegar that has the sediment at the bottom of the bottle)

3/4 teaspoon salt

3/4 cup mayonnaise

  Put pototoes on bowl, pour vinegar over while it is still warm.  ( this is the secret to a great potato salad.)   Add eggs and celery.   In separate bowl combine rest ingredients well.  Then blend with the potatoes.  Chill.  May sprinkle with a bit of Paparika and garnish with sliced hard cooked eggs too. 

  Hint:  some say to use  pickle relish, but I find the chopped sweet pickles have a better flavor. 

serves 6. 

Gluten free chocolate cream filled cookies

Ingredients: makes 15 cookies
1 cup sugar
1 egg
1/2 cup butter softened
1 teaspoon vanilla
1/2 cup cocoa sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 cups gf baking blend
1 cup buttermilk
1/2 teapoon xanthan gum

Filling:
3/4 cup butter softened
1 cup confectioner's sugar sifted
1 1/2 cups marshmellow cream
2 teaspoons vanilla
1/4 teaspoon salt

1 Preheat oven to 375
2 With an electric mixer, beat the sugar, egg, butter, and vanilla until light and creamy. In another bowl mix the cocoa, baking soda, salt, xanthan gum, gf flour, then blend with buttermilk into the creamed mixyure.
3 Drop batter by the heaping tablespoon onto greased baking sheets and bake 7-9 minutes. Remove from the baking sheets and cool on wire racks. Makes 30 mini cakes.
4 To make the filling mix together all ingredients well.
5 To assemble, sandwich put a heaping tablespoon of the cream mixture between two cakes, dividing cream evenly between the 15 mini cakes

Nutrients per cookie
354 calories, 4g protien, 50g carbohydrates, 1g fiber, 16g fat, 56mg cholestrol, 240mg sodium

Vareniky

vareniky ready to eat

top view looking down

vareniky cooking

Ingredients:
1 lb dry curd cottage cheese * (no you cannot take regular cottage cheese and put it in a strainer)
1/2 teaspoon salt
2 egg yolks

In separate bowl:

2 eggs 

2 egg whites lightly beaten
1 cup Sour Cream
1 teaspoon salt
3 cups flour  Or Gluten Free flour blend plus 2 ¼ teaspoon xathan gum



1st part. cheese mixture: Mix first 3 ingredients until cottage cheese is in fine curds (use hands for best results). Set aside.

2nd part. the dough: mix together the egg, whites, sour cream, salt and flour adding flour as necessary-until dough is stiff enough to roll out. Turn onto floured board. Roll out half of the dough 1/8" thick and cut into squares or circles about 5" in diameter. Place 1 well rounded tablespoon of cottage cheese mixture on each circle in in the center of the square and fold over to form a half circle. Pinch edges firmly. Repeat till all used.
In a sauce pan boil 4-6 cups of water add 1 teaspoon of salt. Drop Vareniky into boiling water (several at a time) Cook for 5 minutes. Remove with a slotted spoon and drain. Keep hot

Serve with a cream gravy or as our family did with a little melted butter sprinkled with some sugar.

  * Note:  Dry curd cottage cheese is also called Farmers cheese or Hoop cheese and can be found at specialty stores that cater to the German/Russian communities or some health food stores have it too. 

Chicken Taquitos

I was in a wild mood this morning so I decided to make up some chicken taquitos....
Ingredients:
4 boneless skinless chicken breast
1 teaspoon cinnamon
1 teaspoon onion powder
1 teaspoon garlic powder
corn taco shells
conola or other type of cooking oil

put the 4 chicken breasts into a pan cover with water, boil for 30 minutes or until done and tender...in the water put in the spices so that the chicken will absorb all the flavor. Aftercooking break up the chicken into small strips or chunks.

in a small skillet heat about 1 tablespoon of oil... place taco shell in the hot oil turn once (usually about 20-30 sec per side...) remove taco shell from oil place on paper towels add small amout of chicken then roll up and place on cookie sheet or lipped pan. Can be frozen in zip lock bags to save for later.

To heat place taquitos in about 1/2" of hot oil cook about 3 minutes on each side until golden and crispy, serve with your favorite sauce,  quacamole, sour cream and or cheese.

Pineapple Chicken

Pineapple Chicken

Ingredients:
1/2 cup brown sugar
2 tablespoon cornstarch
1 cup water
1 20oz can of pineapple chunks packed in own juice- reserve the juice
2 tablespoons apple cider vinegar
1 pound of boneless, skinless chicken breast cup into 1" cubes


In a pan put in cut up pieces of chicken covered with water…cook until done and tender.

In a sauce pan mix the sugar and cornstarch add pineapple juice, water and vinegar. Heat over medium heat stirring constantly till clear and thick.

Stir in the cooked meat, pineapple chunks. Cook together for about 10 minutes till done or heated through.

Serve over hot rice, or quinoa

Serves 4

Pineapple chicken served over quinoa

Heating up the pineapple chicken

quinoa with fresh chives

Gluten Free Brownies

Gluten Free Brownies

These brownies are lighter, but have a rich cake-like texture.

Dry Ingredients:

¼ cup cocoa powder

1 cup sugar

½ tsp salt

½ cup tapioca flour

½ cup potato starch

1 teaspoon xanthan gum

1 teaspoon baking soda

½ cup plain walnuts, chopped

Wet ingredients:

½ cup butter

½ cup milk or milk substitute

4 eggs

1 teaspoon vanilla

    Preheat oven to 350 degrees.  If you have the equivalent of a 9 inch baking pan in Demarle, no need to prep the pan.  If you don’t have a Demarle pan, butter the bottom of a 9 inch square pan, or line with waxed paper and leave walls of pan ungreased, which allows the batter to climb.    Melt butter in a bowl over hot water (double boiler style) and add cocoa, stir.    In large bowl, blend dry ingredients:  Add  chocolate mixture.  In separate bowl, blend all wet ingredients and pour into mixing bowl. Add walnuts and pour into pan.  Bake for 25 minutes or until toothpick inserted comes out clean.   Cool before cutting.   MMMMMM Good.  If you want them to last a day or two, you might have to bag and freeze them. 

   Tip on removing the waxed paper, invert on cake rack and when moderately cooled, peel off waxed paper, and transfer to serving dish and cut to desired size pieces.