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Main Course Recipes continued

Displaying Matches 34 thru 49 of 82 Found.  BACK NEXT

Chourico Paella
It is fall! That means, it's time to make heartier dishes. This amazing paella takes only minutes to make and is so satisfying that . . . keep reading


Swedish Meatballs
Elizabeth Barbone
Miss Ikea meatballs? Here they are! Gluten-free, of course! . . . keep reading


Garlic Basil Chicken
I use the barbeque a lot in August. This recipe is one I turn to again and again. By August, I have lots of fresh basil in my garden. The chicken only takes minutes to put together--leaving me time to enjoy a glass of lemonade and re-read the last Harry Potter! . . . keep reading


Dinner Pancakes
Pancakes for dinner? Well, not as a main course, but these delightfully light pancakes make for an unusual and tasty side dish. For some reason, I usually serve these with roasted or barbecued chicken. However, they are so good, they would really go well with anything--even a large dinner salad. . . . keep reading


Goat Cheese Tart
As soon as I get a whiff of Spring in the air, I want my cooking to change. I lust for fresh vegetables. However, living in upstate New York means that not much is ready to be picked in early April. This tart is a nice consolation. The goat cheese and onions are remarkably light on the palate, and it can be served at room temperature. With a nice white wine, this is a great way to welcome Spring and wait for those fresh, local vegetables. . . . keep reading


Beef and Cheddar Turnovers
One of the complaints about the gluten-free diet I hear often is "Meals on the go are so hard." That's true. They are! These savory turnovers are a great answer for a meal on the go. Make a batch, freeze them and then you can just microwave them as needed. The turnovers have a hearty bread-like crust and a lovely beef-cheddar filling. You can, however, fill them with anything you enjoy! . . . keep reading


Chicken Biscuit Pie
Like most Americans, I usually race to get dinner on the table. That's fine for weekdays, but on the weekends, especially in the winter, I want to make a dinner that draws us to the table. This chicken biscuit pie is just the recipe for those times. It takes some time to make, but it isn't hard work--just some boiling, chopping and mixing. At the end of the day, you're rewarded with a wonderful chicken biscuit pie. Warm and comforting, I can't think of a better winter comfort dinner. . . . keep reading


Spaghetti alla Carbonara
Spaghetti alla Carbonara Several years ago, I read an article about Spaghetti alla Carbonara. It was one of those dishes I instantly wanted to make, but for whatever reason didn't. Every time I would see it on a menu I'd think, "I've got to make that sometime." Finally I did! It's awesome-- pasta, eggs, and bacon! How could it get any better? Don't let the eggs freak you out. The heat from the hot pasta cooks them. And be sure to save some cooking water. It will help you to adjust the sauce to the right consistency. You want the sauce to be velvety smooth. Think of the most wonderful cream sauce you've ever eaten. That is the consistency this sauce should be. . . . keep reading


Chicken Fried Steak (CFS)
Dear Elizabeth,
In my neck of the woods, Chicken Fried Steak (or CFS as we call it), is beloved. Honestly, I never used to make them at home. We always ate it at the Blue Bonnet Café. The chicken fried steak was so tender and wonderful. I miss it. Would you please create a gluten-free version? Thank you!
Amanda H.

Well, before Amanda's letter, I have never eaten Chicken Fried Steak. I'll admit--I had heard of it. But the name left me puzzled. Was it chicken? Or steak? (I wish I was kidding about this, but I'm not.) After Amanda's letter, I finally found out! Chicken Fried Steak is beef fried like chicken. And it's delicious. . . . keep reading



Baking Powder Pizza
While grocery shopping about a month ago, a can of pizza dough fell out of a fellow shopper's cart. The can snapped open with a loud "POP." For fun, I walked over to the section where the cans of pizza dough are kept. I wanted to see what the heck was in that pizza crust. I thought a pizza dough that is kept under pressure would have some pretty wild ingredients. Honestly, it didn't. But I was struck by the fact the dough contained baking powder, not yeast! It was a baker's "Ah ha!" moment.

After leaving the store, I kept thinking about the baking powder pizza crust. I wondered how it would translate to gluten-free. If the dough worked, it would mean an easy answer to pizza night. So, I went to work. The dough below is the result. This dough will allow you to have a pizza on the table in under an hour. While it doesn't taste *just like* a yeast dough, it is very good. I urge you to try it. . . . keep reading



Pigs in a Blanket
I've learned a lot as the editor of this newsletter. One of the more interesting tidbits I've learned from readers is that folks really like "pigs in a blanket!" After last year's Super Bowl, I received numerous requests for an easy "pigs in a blanket" recipe. The recipe took a little longer to develop than I thought it would. Since traditional "pigs in a blanket" use crescent rolls, I needed to create a "blanket" that was easy to make and tasted "bun-ish." I settled on a biscuit/muffin style batter. Thanks to the many readers who requested this recipe. . . . keep reading


Fish Sticks
Did you eat fish sticks as a kid? My mom never served them, but sometimes my grandmother made them for lunch. I really liked them. Like chicken nuggets, fish sticks aren't simply strips of fish dredged in bread crumbs. You'll need to poach the fish first, then flake it to make proper fish sticks. But poaching fish isn't hard and it doesn't even require lots of attention. If you can boil water, you can make this recipe! . . . keep reading


Chicken Nuggets
Like most of the recipes this month, I've had numerous requests for a chicken nugget recipe. Now, if you haven't eaten chicken nuggets in awhile (I'll be honest, I hadn't) you might be wondering why people would request a recipe for nuggets. I'll tell you why! Nuggets have a unique texture. They're not simply cut up and breaded chunks of chicken. Nope. The texture of a chicken nugget falls somewhere between ground chicken and chopped chicken. Since you can't buy chicken at the store with this texture, you'll need to create it at home. Simply throw your chicken breasts into a food processor and pulse a few times.

Once you've prepped the chicken, the rest of the process goes pretty quickly. Of course, making homemade nuggets isn't as easy as going to the drive-thru, but it isn't hard. I promise! And these nuggets freeze really well. You might want to make a double batch, so, you'll have a pile in the freezer for busy nights. . . . keep reading



Fried Green Tomato Napoleon/Fried Green Tomatoes
Fried Green Tomatoes Fried green tomatoes are a hot button recipe, I know. Every cook--especially southern cooks--knows they have the only true re . . . keep reading


Fish Sandwiches
In the Northeast we have a local chain called Friendly's. This diner-style chain is known primarily for their ice cream. But that's not why I love Friendly's. Nope. I adore their Fishamajig sandwich. What's a Fishamajig you ask? It's a fish sandwich, complete with tartar sauce and two slices of American cheese. This greasy-spoon classic tastes like nothing else! I hope you enjoy it as much as I do. . . . keep reading


Quick Pasta and Beef Casserole
I love this meal. It's easy to make and, for me, deeply satisfying. I know that I can throw this together in about 30-minutes. I hope you enjoy it! . . . keep reading


Displaying Matches 34 thru 49 of 82 Found BACK NEXT

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