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recipes need gluten is looking for: (12 recommendations)
Hellooo Buzzers, I have been enjoying a great winter in the Great White North. The temps have been stable and I have been enjoying the outdoors and cooking/baking a lot but rarely using recipes. Any great new recipes that are must tries or must dos? Anything goes-main dishes, desserts, breads-what have you all been drooling over?

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Last updated: Feb. 9, 2013 1:27 pm
Posted: Feb. 9, 2013 8:04 am
Recommended Recipe:
Photo of: Best Beef Dip Ever

Best Beef Dip Ever

Submitted by: Lori Anderson 
A favorite with all my family and friends. Throw all the ingredients into slow cooker, head to work, and dinner will be ready when you get home. 
Recommended by: annekj
Feb. 9, 2013 9:02 am
This is great, too!
recipes need gluten
Feb. 9, 2013 9:15 am
beef dip is so good, love it with fries and fresh crusty breads
Commented by: Don
Feb. 9, 2013 10:50 am
Hi RG, "como esta?. Espero esta bien!!!!. Bienvenido nuevo.!!!! New recipes -- a few.
Feb. 9, 2013 10:52 am
Mini - Burgers with Rich Onion Gravy, Mash and Mushrooms BURGERS 750g/1½lb Mixta - 70% minced Beef to 30% minced Pork or Beef Mince 1 clove Garlic - finely chopped 15g/½oz Spring Onion - finely chopped 1tbsp fresh Thyme Leaves - chopped 2tbsp fresh flat leaf Parsley - finely chopped Splashes Worcestershire Sauce - to taste 1 Egg Yolk - lightly beaten 45g/1½oz Butter Salt and freshly ground Black Pepper Apart from Butter, mix all ingredients together, season to taste and form into small balls; Flatten the balls, shape into mini - burgers about 2½in/6cm in diameter and place on baking tray; Put tray in fridge and chill burgers for 30 minutes to an hour or so; Melt butter in frying pan, add the burgers and cook on medium heat; When sufficiently browned on one side, turn over and cook steadily until meat just cooked through with juices running freely and clearly; Serve. ONION GRAVY 30g/1oz Butter 1 large Onion - sliced 200ml/7fl oz Red Wine 100ml/3½fl oz Beef Stock 1tsp Dijon Mustard Salt and freshly ground Black Pepper Heat the butter in a frying pan on a low heat, add the onion and cook for some 30 minutes or so, stirring occasionally, or until the onion is golden-brown but not burnt; Reduce heat, pour in the wine and stock and allow to simmer for some 20 minutes or so, or until the liquid has reduced by half; Stir in the mustard and season, to taste, with salt and pepper; Pour into large serving sauce boat MASH 700g/1½lbs Potatoes - peeled, sliced, cooked, drained and dried out a bit 75ml/2½fl oz Milk or as required Salt and freshly ground Black Pepper Mash everything together into a still with some body, smooth mash Season to taste and serve MUSHROOMS 250g/8oz Button Mushrooms - cleaned and quartered 45g/1½oz Butter 1tbsp Extra Virgin Olive Oil Salt and freshly ground Black Pepper Melt the butter and heat the oil in pan, add the mushrooms and cook on medium heat, stirring occasionally, for some 4 minutes or so until golden and tender but still with some bite; Season to taste and serve
Feb. 9, 2013 10:54 am
Greek Style Chicken Pittas 2tbsp Extra Virgin Olive Oil 1 clove Garlic - crushed 4 Chicken Breasts - skinless and boneless 3 large Tomatoes - roughly chopped 1 Cos Lettuce - chopped ½ Cucumber - roughly chopped 1 Lemon - juice only 300g/10oz Greek or Greek Style Yoghurt 1tsp dried Mint 3 to 4tbsp to taste fresh Mint - chopped Salt and freshly ground Black Pepper 6 Pitta Breads Preparation In a large bowl, mix the yoghurt with the crushed garlic, half the fresh mint, half the dried mint, half the lemon juice and season to taste with salt and pepper; Set aside half the mixture in a small bowl; With the other half, thoroughly coat the chicken breasts; Place them in a sealed container and marinade in fridge for a minimum of 2 hours - longer if possible. Method Preheat a grill/griddle pan or barbeque; Add the chicken and cook for some 7 to 8 minutes or so on each side or until fully cooked through with the juices running clear and the breasts starting to char at the edges; Transfer to a plate, cover with foil and leave to rest for some 5 minutes or so; Slice the breasts into edible slices and arrange on a serving platter; To make the salad, in a large bowl, combine the lettuce, tomato and cucumber with the remaining fresh mint, dried mint and lemon juice; Add the olive oil and thoroughly toss everything together; Warm the pitta breads under the grill or whatever and cut in half; Serve with the chicken, salad and remaining minted yoghurt dressing.
Feb. 9, 2013 10:56 am
Don’s Special Chicken Stir Fry Serves 2 3tbsp Sunflower Oil 300g/10oz Chicken Breast - shredded into strips 1 clove Garlic - thinly sliced Thumb-size piece fresh Ginger - thinly sliced 4 Spring Onions - sliced ½ Red Pepper - chopped ½ large Italian Green Pepper - chopped 120g/4oz Button Mushrooms - quartered 45g/1½oz Mangetout - chopped ½ Lemon - juice only Splashes Soy Sauce 2tsp Sesame Oil 1Pkt Straight to Wok Noodles Preparation method Heat the wok until hot, add 1tsp oil and, over a high heat, add the chicken and stir fry for some 3 minutes or so until just cooked through; Remove the chicken, drain on kitchen towel and set aside; Return wok to the heat and add the remaining oil; Add the peppers, onion, mangetout and mushrooms, stir and cook for some 3 to 4 minutes or so until just tender with the mushrooms still with bite; Add the garlic, ginger, lemon juice and soy sauce and, stirring continuously, cook for a minute or so; Tip in the noodles and the chicken and stir fry until both are heated through; Drizzle on the sesame oil, mix thoroughly and serve.
Feb. 9, 2013 11:01 am
Pisto Manchego Similar to ratatouille, this can be served as a side to a main dish or cold as a starter or an accompaniment to a salad. This is a simple recipe for the traditional Spanish dish which originates from Castilla la Mancha - hence the name - Pisto Manchego. The Pisto freezes well, so you can make a big batch and use as required. Basic ingredients 2tbsp Extra Virgin Olive Oil 3 cloves Garlic - finely sliced 2 Onions - finely sliced 1 small Potato - peeled and cut into small cubes 4 ripe Tomatoes - peeled and chopped 2 Green Peppers - finely sliced 1 Red Pepper - finely sliced 2 Courgettes (Zucchini) - finely sliced 1tsp Sugar - to taste Salt and freshly ground Black Pepper Heat the oil in a frying pan, add the garlic and onions and cook, on a gentle heat, stirring occasionally, for some 3 minutes or so; Add the peppers and potato cubes, increase the heat a little and cook, stirring continuously, for some 5 minutes or so; Add the zucchini, stir, and cook for a further 5 minutes or so; Add the tomatoes, stirring well to combine the mixture together; Cover and leave to simmer for some 15 minutes or so until the mixture has softened; Add sugar and season to taste; Increase heat and stirring continually, allow the mixture to thicken to desired consistency.
recipes need gluten
Feb. 9, 2013 1:27 pm
Don, you are making me hungry, burgers n gravy are great, love the Greek pita idea and the Spanish pisto manchego? Will save and try it in the fall when zucs and toms are plentiful on the vine. Looks like a great side or topper for fish, steak or with baked potatoes, Thanks!
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