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    You are in: Home / zepharum's Public Recipes
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    26 Recipes

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    A simple sauce that can be used for anything and completely tweaked with according to taste. You can substitute all or some of the stock with drippings from the pan if you are making a turkey, roast, etc. Great over french fries!

    Recipe #221386

    It's hard to find good gluten free sauces. Why not make your own? This honey garlic sauce is one of the best you'll ever have and is super fast and easy!

    Recipe #207228

    Okay, so the recipe isn't for fish & chips, just the fish. Chips I'm sure you can figure out yourself! This recipe is from "125 Best Gluten Free Recipes". Just one tip: Do not omit the paprika - it helps the batter to brown!

    Recipe #253082

    A gluten free vegetarian recipe by Bette Hagman. The nuts and ricotta really give this burger the taste of chicken!

    Recipe #257899

    A Bette Hagman recipe. It makes a great pattie to serve plain or topped with ketchup. It's a little soft to go into a bun though and is better served as a main dish with potato salad on the side.

    Recipe #257978

    When I first went gluten free I really missed those easy creamy rice in a package side dishes. Not anymore! This recipe is better! You can really play with this recipe to suit your personal taste. Try using beef stock instead of chicken and adding mushrooms.

    Recipe #226546

    This recipe is originally from "Incredible Edible Gluten Free Food For Kids" but has been altered. Totally delicious!

    Recipe #253039

    A very easy but delicious pie. Use a store bought gluten free pie shell, use your favorite gluten free pastry mix or make your own.

    Recipe #199501

    Another gluten free snack bar recipe. These are quite sweet, but make a wonderful treat for kids. If you prefer them less sweet, substitute corn syrup for the honey. Be sure to double check your label for butterscotch chips, not all brands are gluten free!

    Recipe #199553

    Gluten free snack bars that taste good are hard to find and expensive. Why not make your own? Sure to be a kid pleaser, these snack bars taste like peanut butter and jelly!

    Recipe #199552

    The original recipe is from TLC's Take Home Chef. I've altered it to be gluten free and a little more practical. I don't have cheese market in my small town, so I use regular fresh parmesan. Either way, this is delicious and a definite summer meal favorite!

    Recipe #231738

    A wonderfully easy flourless chocolate cake. The final product will be quite sticky and flat due to the fact that no flour is used.

    Recipe #199500

    An excellent but very different tasting pasta sauce. Adjust the amount of jalapeños to personal taste. This amount will make the recipe fall into the salsa category of "medium". Remember to wear gloves when handling the jalapeños!

    Recipe #199503

    An excellent thick creamy clam chowder. This recipe is my gluten free version of the recipe used at Earl's restaurant.

    Recipe #199498

    Southern Indian soup with curried chicken, apples, and rice. This was a recipe a friend gave me and I decided to post it here so that I wouldn't lose it. It sounds fantastic but I haven't tried it yet.

    Recipe #280781

    I saw a lovely wheat containing version of this recipe and wanted to reproduce them. That recipe was a little complicated to convert, so instead I changed Recipe #174115 with excellent results!

    Recipe #275010

    I usually double or triple this recipe to keep on hand in the freezer for quick easy meals. They take a bit of work, but it's worth it! This recipe is taken straight from the pages of Gluten Free Anytime Special. However, here are some trial and error suggestions: Make sure you OIL not flour your board and cutters. That might seem obvious to some but I am used to making pastry and didn't think the first time I made these. If you flour instead of oil the edges of your perogies will not stay sealed. Freeze your perogies before you cook any of them. They hold up much better that way. Cook them for a few extra minutes after they started to float. Being used to store bought perogies, I assumed they were done as soon as they floated and they were still uncooked inside. Or at least double check one before you put all your condiments on them and pop them in the microwave for a couple of minutes if need be. I don't have a recipe that I use for filling. I usually just mash some potatoes with cheddar cheese and cottage cheese and add salt and pepper and chives. Whatever you use for filling is completely personal choice.

    Recipe #199482

    An amazing gluten free cake but very sweet. Fantastic served with real whipped cream. Try using a variety of mixed berries or adding frozen rhubarb! If you use frozen strawberries you may want to cut them a little smaller.

    Recipe #221293

    The best gluten free carrot cake I've ever had! The use of mayo may seem odd but it really does a lot for the texture, don't try to substitute it - you just won't get the same results.

    Recipe #221304

    A really easy delicious recipe that is a combination of other recipes. Excellent served with cheesy scalloped potatoes! I've had great success making this in a slow cooker as well.

    Recipe #226476

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