by Mycroft on December 20, 2011
This is a recipe that my father has made for years around the holidays. We decided to rework the recipe to remove any items that had gluten. Now we have a tasty snack that any of us can enjoy.
One thing I should point out about this recipe is that it makes a ton of nuts and bolts. You will need a large container to cook it in and lots of containers to store it.
The original recipe called for Shreddies and Cherrios, which we replaced with Corn Chex and Nature Path Whole O’s. If these particular cereals are not available, you can replace with other cereals.
Ingredients
1 box Corn Chex (391 grams)
1 box Nature Path Whole O’s (325 gram)
1 box Glutino Gluten free Pretzel Twists (227 gram)
12 ounces mixed nuts
12 ounces cashews
12 ounces peanuts
2 1/2 cups oil
1 tablespoon celery salt
2 teaspoon onion salt
1 tablespoon garlic powder
1/2 tablespoon garlic salt
Preparation
Place dry ingredients into a large over safe container.
Pour oil over dry ingredients.
Sprinkle celery salt, onion salt, garlic powder and garlic salt over other ingredients.
Stir well.
Cook at 200°F for 2 hours. Stir every 1/2 hour.
by Mycroft on December 14, 2011
I seem to be putting a lot of creamy soups up lately. Well, I certainly enjoy eating them. I guess that explains why there are so many. I put some green pepper in with this soup to give it a touch more flavor and a bit of color.
Ingredients
6 medium sized potatoes
4 teaspoons oil
2 teaspoons cornstarch
1 1/2 cups milk
1/2 small green pepper
1/8 teaspoon garlic powder
1/8 teaspoon salt
Preparation
Peel and dice potatoes in to small pieces.
Boil potatoes until soft. (approximately 30 minutes)
In a large fry pan, heat oil to medium heat.
Add corn starch. Stir until corn starch has dissolved.
Cool oil and corn starch to very low temperature.
Add milk. Heat to medium temperature.
Add a cup of the water the potatoes were boiled in.
Add potatoes. Stir well.
Dice and add green pepper.
Add garlic and salt.
Cook on medium heat for 15 minutes.
by Mycroft on December 13, 2011
I’ve tried a few times to make homemade macaroni and cheese from a few recipes, but most of my attempts seemed to be missing something. This time I decided to make a cheese sauce separately and then bake it with the pasta. It may take a little longer to prepare, but I like that I can control the taste of the sauce and increase the amount of cheese if I want to. Also, soups and sauces are my favorite things to make.
Ingredients
16 ounces gluten free pasta
6 tablespoons oil
3 tablespoons corn starch
1 1/2 cups milk
1/2 cup Parmesan cheese
3 cups cheddar cheese
1/8 teaspoon salt
1/4 teaspoon ground mustard
dash nutmeg
Preparation
Cook pasta in boiling water until it is firm but not hard (al dente).
In a fry pan, heat oil to medium heat.
Add corn starch. Stir or whisk corn starch and oil until corn starch is completely dissolved.
Turn heat down to low. Allow mixture to cool. (if mixture is not cool enough, milk will gel)
Add milk and Parmesan cheese.
Increase heat, stirring frequently.
Once milk and Parmesan cheese are mixed in, the sauce should thicken.
Add 1 1/2 cups of the cheddar cheese.
Stir until cheddar cheese is melted and mixed in.
Add salt, mustard and nutmeg. Stir well.
Add sauce to pasta (or pasta to sauce if your fry pan is larger).
Place in a casserole dish. Top with remaining cheddar cheese.
Cook at 375°F for 10 minutes.
This is a recipe that my father has made for years around the holidays. We decided to rework the recipe to remove any items that had gluten. Now we have a tasty snack that any of us can enjoy.