Wendy made this recipe for Chocolate Pudding for Valentine's Day and says it's pretty good:
http://www.melskitchencafe.com/2011/02/the-best-vanilla-and-chocolate-pudding.html
The vanilla pudding looks good, too.
To make these puddings GLUTEN and SOY FREE, make sure your chocolate chips (Enjoy Life semi-sweet chocolate chips) and vanilla are gluten and soy free, and also your milk and cream.
Thursday, February 17, 2011
Tuesday, February 8, 2011
Buttercream Frosting (Wendy's)
You can find Wendy's delicious recipe for Buttercream Frosting recipe here.
To make this frosting soy free, make sure to use soy-free shortening and butter. Also, a lot of times soy (and gluten) will hide in "natural flavoring" so make sure the butter doesn't contain natural flavoring.
To make this frosting soy free, make sure to use soy-free shortening and butter. Also, a lot of times soy (and gluten) will hide in "natural flavoring" so make sure the butter doesn't contain natural flavoring.
Monday, February 7, 2011
Chimichangas (Mexican Meat Mix)
These chimichangas are a lot of work, but definitely worth it.
Chimichangas (Mexican Meat Mix) - Original
Source: Make-a-Mix Cookbook by Karine Eliason, Nevada, Harward, and Madeline Westover
5 pounds roast beef or cobination of beef and pork roasts
3 tablespoons shortening or oil
1-4 oz can chopped green chiles
2-7 oz cans green chili salsa
1/4 teaspoon garlic powder
3 medium onions -- chopped
4 tablespoons flour
4 teaspoons salt
1 teaspoon ground cumin
juices from roasts
flour tortillas
cheddar cheese -- shredded
Preheat oven to 200 degrees F. Place roasts in a large roasting pan or Dutch Oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done. Or cook roasts with a cup of water in a pressure cooker 35 to 40 minutes. Or cook in a crock pot several hours.
Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside.
Melt shortening or oil in a large skillet. Add onions and green chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt, and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick.
Sprinkle cheese into tortilla and fill tortilla with meat mix. Fold up both sides of tortilla, then roll up and secure with a toothpick (tortilla should be completely sealed). Fry in vegetable oil until golden and crispy. Serve with more cheese, lettuce, tomatoes, sour cream, guacamole, salsa, and anything else that sounds good!
FREEZER DIRECTIONS: Freeze flat in labelled freezer bags.
GLUTEN FREE and SOY FREE DIRECTIONS: Make sure your meat, shortening or oil, chiles, and salsa are gluten free and soy free (shortening is usually made mostly of soybean oil). Make sure your tortillas are gluten free and soy free. JEN: I would probably use corn tortillas and make taquitos. Just roll up and bake at 425 degrees F until crispy.
DAIRY FREE DIRECTIONS: Omit cheese.
NOTES : The idea of the original recipe in the cookbook is to allow the thickened meat mix to cool, then freeze the meat for use as needed (use within 6 months). However, our family always eats every last bit and there is never any leftovers.
Chimichangas (Mexican Meat Mix) - Original
Source: Make-a-Mix Cookbook by Karine Eliason, Nevada, Harward, and Madeline Westover
5 pounds roast beef or cobination of beef and pork roasts
3 tablespoons shortening or oil
1-4 oz can chopped green chiles
2-7 oz cans green chili salsa
1/4 teaspoon garlic powder
3 medium onions -- chopped
4 tablespoons flour
4 teaspoons salt
1 teaspoon ground cumin
juices from roasts
flour tortillas
cheddar cheese -- shredded
Preheat oven to 200 degrees F. Place roasts in a large roasting pan or Dutch Oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done. Or cook roasts with a cup of water in a pressure cooker 35 to 40 minutes. Or cook in a crock pot several hours.
Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside.
Melt shortening or oil in a large skillet. Add onions and green chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt, and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick.
Sprinkle cheese into tortilla and fill tortilla with meat mix. Fold up both sides of tortilla, then roll up and secure with a toothpick (tortilla should be completely sealed). Fry in vegetable oil until golden and crispy. Serve with more cheese, lettuce, tomatoes, sour cream, guacamole, salsa, and anything else that sounds good!
FREEZER DIRECTIONS: Freeze flat in labelled freezer bags.
GLUTEN FREE and SOY FREE DIRECTIONS: Make sure your meat, shortening or oil, chiles, and salsa are gluten free and soy free (shortening is usually made mostly of soybean oil). Make sure your tortillas are gluten free and soy free. JEN: I would probably use corn tortillas and make taquitos. Just roll up and bake at 425 degrees F until crispy.
DAIRY FREE DIRECTIONS: Omit cheese.
NOTES : The idea of the original recipe in the cookbook is to allow the thickened meat mix to cool, then freeze the meat for use as needed (use within 6 months). However, our family always eats every last bit and there is never any leftovers.
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