Pepper Beef

2 lbs. beef (hamburger or thin strips of steak)

1/4 C. oil 1/2 C. soy sauce (make sure to use a gluten free soy sauce)

1 Tbsp. water

6 green or red peppers cut into strips

1/2 tsp pepper

1/2 tsp. sugar

1 Tbsp. cornstarch

3 large tomatoes cut in wedges (bottled tomatoes work also)

Brown the meat in the oil. Mix the soy sauce, water, cornstarch, pepper and sugar in a cup and pour it over the meat. Add green pepper. While the peppers are cooking slightly, peel the tomatoes, cut in half around their equators and squeeze the juice and some seeds out. Add to the mixture just barely before serving so they just get warmed up. Serve on rice. I also served with chinese noodles. I think that I also did 1 1/2 times of the sauce.

WonTon Chicken Salad

So yummy last night, that I didn't get a picture and it is all gone.

Marinate ½ lb. Chicken overnight
Marinate:
½ C. Soy Sauce
½ C. Sugar
Onion powder
Garlic Powder
Bake the chicken in the marinate covered at 350 degrees for 45min - 1 hour. Turn. Slice back into marinate. Drain.

1 Head lettuce
4 stalks green onions
2 Tbs. Toasted almonds
2 Tbs. Sesame seeds

Bake wan ton skins in oven for about 5 min. at 350 degrees. Spray pan with cooking spray first then arrange in a single layer on pay. Bake until golden brown.

Dressing:
2 Tbs. Sugar
1 tsp. Salt
1/8 -1/4 C. Olive Oil
1 Tbs. Sesame seed oil
3 Tbs. Japanese rice vinegar

Baked Potato Soup

1 Onion chopped
1/2 Cup Butter
4 Cups Milk
4 Cups Water
1/2-2/3 Cups Flour (for gluten free, thicken with cornstarch)
1 tsp. Salt
3/4 container Sour Cream (1/2-1 Cup)
6 medium baked potatoes, cubed
Large handful of crumbled bacon (12 oz or 4 slices)
Chives
Cheddar cheese

Melt the butter and saute the onion. Add milk, water, flour and salt. Bring to a boil, stirring until thickened. Remove from heat , whisk in sour cream. Add potatoes, bacon, chives and cheddar cheese.

Buttermilk Chicken

4 chicken breasts
2 c. buttermilk
1 1/2 tsp. salt
3/4 c flour (rice flour for gluten free)
1/4 c butter
1 can cream of chicken (substitute with cream of soup receipe for gluten free)


Preheat oven to 375 degrees, put butter in 9 X 13 pan and place in oven while it preheats.
Mix flour and salt. Dip chicken in buttermilk then coat with flour mixture. Place in baking dish. Bake chicken 30 min. Turn pieces bake 15 more min. Mix leftover buttermilk and soup together. Pour over chicken. Bake 15 min. Serve over rice or noodles.

Chicken salad

2 shredded chicken breasts

1/2 can pinapple tidbits

1 handful craisons

3 stalks celery chopped

3 green onions chopped

4 strips red pepper chopped

Heaping serving spoonful of Best Foods lite mayo

Mix together. Serve on a roll.  Roll is not gluten free.

Potato Soup

I found this recipe on Allrecipes.com about a month ago. I made it, and we really enjoyed it. This last time we made it, we added carrots and celery. I really enjoyed the difference. The bacon, green onions, and cheese really make the soup tons better when put on top!!

Potato Soup
Allrecipes.com
• 3 slices bacon, cooked and crumbled (save for garnish only)
• 4 red potatoes, peeled and cut into 1/2 inch chunks (or brown potatoes)
• 1/4 cup butter
• 1/2 onion, chopped
• 3 cloves garlic, coarsely chopped
• 1/2 cup milk
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 cup sour cream
• 1/4 cup shredded Cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp seasoned salt
• 2 tsp chopped fresh parsley
• ¾ tsp crushed red pepper flakes
• 1/2 teaspoon celery salt (I left it out, and it was good)
• 1/2 teaspoon dried basil
• chives for garnish (optional)
Directions
1. Preheat a large slow cooker by turning it to the High setting and covering with the lid.
2. Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
3. While the potatoes are cooking, place the butter in a saucepan on the stove, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken. Transfer soup into slow cooker.
CAREFUL NOT TO ADD TOO MUCH SALT AND RED PEPPER FLAKES. Stir in the hot cooked potatoes, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives, bacon, cheese and serve.

Lemon Chicken

4 chicken breasts cut into bite size pieces
½ C. Cornstarch
½ tsp. Salt
1/4 C. Water
4 egg yolks
3 C. Oil

Combine cornstarch and salt. Gradually blend in water and egg yolks. Heat oil to 375 degrees. Dip chicken in cornstarch and fry until golden brown.

Lemon sauce
1 ½ C. Water
½ C. Lemon juice
3 ½ Tbsp. Brown sugar
3 Tbsp. Cornstarch
3 Tbsp. Honey
2 tsp. Instant chicken bouillon granules (2 bouillon cubes)
1 tsp. Grated fresh ginger root

Combine all ingredients in sauce pan. Stir until blended. Cook over medium heat. Stir constantly until sauce boils and thickens. About 5 minutes. Pour over chicken.

Chicken Enchiladas

1 cup cooked diced chicken

1 doz. flour tortillas (corn tortillas)

1 pint sour cream

2 can cream of chicken soup (see recipe for variation)

1 cup sliced olives

4 oz. diced chilies

1 lb. sharp cheese

Mix sour cream and chicken soup. Reserve 1/3. Add 2/3 to chicken, olives, chilies and 2/3 of cheese. Fill tortillas, roll up. Place in baking dish. Cover with reserved soup and top with remaining cheese. Bake 325 degrees for 30 minutes.

(Gluten free alternative)

Cream of Soup

2 cups dry milk
2/3 cup cornstarch
1/2 cup instant bouillion (McCormick bouillon cubes seem to be gluten free)
2 Tbps. dried onion flakes
1/4 tsp white pepper
1 tsp dried thyme
1/2 tsp dried basil

Combine all ingredients in a bowl. Mix well with a wire wisk. Store in a tightly closed container in a dry, cool place.

To use as a substitute for a can of condensed soup: Combine 1/2 cup mix with 1 cup water in a small saucepan and bring to a boil, stiring constantly, until thickened.

Chicken Nuggets

www.liveglutenfreely.com

3 cups Corn Chex® cereal (Natalie substituted 1 C corn meal)
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
3 tablespoons butter or margarine, melted
1 tablespoon milk
1 lb boneless skinless chicken breasts, cut into 1x1-inch pieces

1. Heat oven to 400°F. Line cookie sheet with foil. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
2. In medium bowl, stir together crushed cereal, cheese, salt, seasoned salt, paprika and garlic powder. In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on cookie sheet.
3. Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in center.

Spanish Tortilla

12 Potatoes peeled
15 Eggs
Garlic
Salt
Onion powder


We slice potatoes up a bit thin (it doesn't need to be potato chip
thin) and then deep fry them in oil until cooked, not crisp at all.
We pull the potatoes out of the oil and drain whatever other oil off
of them in a bowl.


We mix up some eggs in another bowl, along with a little salt and
garlic. Some people put onions in too.


Then we mix all of the potatoes and mixed up egg. We usually use
about 1 egg per medium potato. It depends on what egg/potato ratio
you like.


Anyway, we use a non-stick pan and heat it on high until the oil
(maybe a teaspoons of oil) that we grease it with starts to smoke. We
put in the egg-potato mixture, maybe an inch or so thick and heat it
for 30 sec or so, before turning the heat down to medium or
medium-low. We cook it on one side and then after a while (before it
gets black...) we put a plate over the top of the pan and then turn
the pan over to empty the tortilla out, cooked side up onto the plate.
We heat the pan back up on high and then slide the tortilla off of
the plate, back into the pan with the cooked side up.
It takes a couple of turns to get everything cooked in the center.


Sometimes the Spanish people will leave them a bit more juicy in the
middle, I prefer mine to be cooked all the way through.
I poke the center or half way to the center with a fork to see how
things are cooking. This also lets the steam out and sometimes helps
with the cooking.

Makes 2 tortillas

Directions according to Gary, if you couldn't tell.