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    You are in: Home / Cookbooks / Fantasy Food
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    223 recipes in

    Fantasy Food

    When I look through the masses of delicious recipes I have saved on here I find myself dreaming of a day when calories, cholesterol and ceoliacs are not an issue,,,yes I know ,,it's not gonna happen, but I can dream. But I have created a fantasy cookbook for if that beautiful day comes, I have even included some delicious gluten free recipes just because they are delicious despite being gluten free. As you can tell from the amount of recipes, I fantasize about food ALOT.
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    13 Reviews |  By Bergy

    This is one of my favorite stuffings. It is moist and not too solid. When you stuff the bird don't pack it too tightly.

    Recipe #10698

    originally from "Taste of Home" magazine

    Recipe #536

    I love a classic shepherd’s pie, but I also love food with a bit of a kick,,,not necessarily heat, but plenty of taste…This is how this dish evolved, and will continue to evolve. If you prefer heat a few drops of Tabasco or a chopped green chilli would I’m sure just add to its evolutionary journey. It is best not to use a potato that is too floury, Whites or Maris Piper are fine,,,or if you are pushed for time an 800g bag of, defrosted, frozen mashed potato can be used. The inclusion of the peas is purely optional as most people tend to serve shepherd’s pie with peas anyway.However, this is a great recipe to use up any leftover veg you may have for instance you could substitute the mushrooms for green pepper or chopped carrot.

    Recipe #439057

    My Granddad was a farmer and made this frequently for my mother during her childhood. Mom made it for me as breakfast or anytime. I've left this recipe in its most basic form. It's not that it can't be gourmet, I just believe that its grandest statement is about cooking convenience and instant belly comfort. To me, that has its own five star merits. Of course, you could add onions and peppers, different cheeses, bacon or ham, leftovers from the fridge, or fancy spice blends. I make it a priority to cook a couple of extra baked potatoes to save for making this later...and it is always good.

    Recipe #297972

    These are so delicious you will DANCE AROUND THE TABLE!!! A good southern vegetable dish that goes well with chicken, pork or beef. My family always had a big garden and grew butter beans. We would sit on the back porch and shell beans to put into the freezer. We tried to pick the tinest beans because of their flavor. Now, with a busy life a purchased bag of these beans not only bring back memories, but are popular in our every day meals. Purchase the bag that states "tiny" or "baby" lima beans. They make a pretty dish when having guests. The ham and bacon drippings will provide some saltiness; therefore, use the small amount of salt and give it a taste test.

    Recipe #273842

    I love risottos, and after undergoing several adaptations over the years believe me when I say that this recipe has been tried and tested! This is a recipe that's quite close to me as it's one of the first things I learnt how to cook, and it's the first I created on my own, so I hope you enjoy. As with all risottos, you know the deal, the key is to continually stir the rice to release the starch.

    Recipe #282590

    This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.

    Recipe #38748

    This recipe uses cooked brown rice, but feel free to substitute white rice. Cooking time does not include the time to cook the rice. The "spicy" in the title doesn't mean hot, but simply full of flavor and seasonings. This recipe comes from America's Best Recipes 1994, Tracing our Heritage.

    Recipe #428708

    This is a wonderful easy side dish to chicken or meat and any leftovers freeze wonderful, it may also be baked in a 10-inch deep-dish pie plate and cut into wedges, this may be doubled but I would still only use one package or spinach or maybe 1-1/2 packages adding in too much spinach will overpower all other ingredients, prep time does not include cooking the rice --- FOR FREEZING prepare recipe as directed but do not bake, wrap pan in plastic wrap then tightly in foil and freeze, to serve thaw over night in refrigerator, remove wrapping bake at 350°F for 25-30 minutes or until hot.

    Recipe #96886

    This recipe was part of what helped me win a cooking competition at school against 7 other people. I got it out of an excellent appetizer book and continue to make it!! Excellent served with any meal. (VEGETARIANS CAN SUBSTITUTE VEGETABLE STOCK FOR CHICKEN STOCK)

    Recipe #32295

    This french bread is amazing!! It tastes so similar to the wheat containing french bread. Plus it freezes wonderfully!!! It's crusty on the outside, and soft and tender within. It is fabulous alone, or made as little brushetta', using 'Joanne's Creamy Brushetta' recipe(#108383).You can make it from start to finish in about one hour!!

    Recipe #180306

    29 Reviews |  By GinnyP

    Another from "The Gluten-Free Kitchen", by Roben Ryberg. This is our favorite 'roll' so far.

    Recipe #42322

    This is a beautifully rich gluten-free cake that unlike many GF cakes will stay moist for days. It's based on a cake from the blog Lucullian Delights. The delicate tastes of almond and lemon compliment each other in a really wonderful way. This would taste great with fresh fruit. I prefer the Almond Meal/Flour from Bob's Red Mill, which can be bought at most health food stores or online. Make sure the gluten-free flour mix you use contains xanthan or guar gum! Pamela's works best.

    Recipe #202376

    This gluten-free recipe is from Nigella's 'Feast' and is relatively quick and easy to make.

    Recipe #303309

    For the Jewish Betty Crocker in all of us, here’s a delectable Gluten-Free Passover Torte recipe from Elana's Pantry. http://www.elanaspantry.com/2008/04/11/passover-torte/

    Recipe #327272

    If you haven’t tried chestnut flour as a substitute for wheat flour, this is the perfect recipe for you. Chestnut flour is rich in carbohydrates, low in fat, and its tender texture and sweet nutty flavor is perfect for crepes and pancakes alike. This is Wild Oats recipe, soon to be part of Whole Foods I believe.

    Recipe #227793

    My husband, who is not Gluten Intolerant, and I have these every Saturday morning. He likes these better than ones made with "real" flour! This recipe is easily halved or multiplied, as needed. These are also excellent to use as sandwich bread, sloppy joe open-face bread, (better if you omit the sugar and use regular milk instead of buttermilk); strawberry shortcake, etc. Refrigerate any leftovers and warm about 15-20 seconds in microwave before filling with sandwich stuff.

    Recipe #54529

    8 Reviews |  By abqrock

    This is a tasty GF meatloaf. Even Okie DH loves.

    Recipe #138002

    This recipe is for the ever-popular chicken nugget. It uses polenta and finely grated parmesan cheese as the crumb mixture. Should serve 6 children or 4 adults. These are great nuggets and they are gluten free! Feel free to add some spices or seasonings of your choice.

    Recipe #224487

    Dressing, stuffing, whatever, this is just good. I modified the instructions slightly, but the recipe came form my Better Homes and Garden Cookbook that's absolutely ancient. See note at bottom on how to make a vegetarian version.

    Recipe #48181

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