Celiac_family_mom Recipe Reviews (Pg. 1) - Allrecipes.com (18898861)

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Celiac_family_mom

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Croutons

Reviewed: Apr. 27, 2005
I've been making these for years, and my kids looooove them. Using french or italian bread, a garlic-salt mixture with parsley in it, and a butter-flavored cooking spray (rather than the butter) gives them a top-level restaurant taste. I also like to use ranch-dressing dry mix in lieu of the garlic salt at times--you can also use garlic powder with salted cheddar popcorn topping--the possibilities are endless!----One of my kids' fave all-time snacks are actually borne of the "crouton" premise: Called "Crustinos", you make them by slicing basic french or italian bread into approx. 1/2 inch thick slices, then spraying the slices with butter-flavored cooking spray, adding your seasoning atop, and baking at 200 degrees until they are light golden and crispy. So much better for everyone than chips--and they keep for a week or more in a sealed bag (although I cannot keep any in my house more than 24 hours--the kids eat them up fast). When you have a salad or soup,(or even need bread crumbs for a coating) take a few and break them up. Quick, easy, and a great way to use up extra leftover bread.
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297 users found this review helpful

Swedish Spareribs

Reviewed: Dec. 12, 2006
This is a very good recipe. I really just want to quickly address the ingredients listing for those who found this recipe by doing a "Gluten-free" search (as I did). Where this recipe calls for beef broth, those who have been diagnosed with Celiac disease (or gluten-intolerance) might want to know that the vast majority of beef broths on the market (both dried and ready-made) contain modified food starch or other fillers derived of wheat or other glutenous grains. Thus, unless you are able to locate a truly gluten-free broth, this recipe is not necessarily gluten-free.
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65 users found this review helpful

Pizza Popcorn

Reviewed: Jun. 26, 2007
What a great idea! This is a great recipe. Since my kids (who have allergies to wheat/rye/barley/etc.), cannot have pizza unless I make a special pizza dough (and who has time for that?), this is a PERFECT quick fix until I get around to making a homemade pizza. My 10-year old son is crazy about this popcorn. I mixed the seasonings up in a ziploc bag for ease, and used microwave popcorn and an olive-oil spray instead of butter (which I imagine will reduce the fat/calorie content even more) but I do intend to make it just as the recipe calls for, as I bet it's even better that way! I overcooked the popcorn the first time, which resulted in the parmesan mixture burning, so I'll probably try to cook it much lower (i.e. 250 f) next time. Thanks so much for this great snack recipe! My kids are already bugging me to make it again.
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29 users found this review helpful

Christmas Breakfast Sausage Casserole

Reviewed: Oct. 27, 2007
Really wonderful. My family cannot have wheat, so in order to make it gluten-free, I did have to change a few things. We substituted frozen hashbrowns (about 4 cups before cooking) for the bread, and I just saved the leftover grease from cooking the sausage and sauteed about a cup of chopped onions in it, then added the hashbrowns in until lightly crisped. Since the hashbrowns wouldn't absorb the milk like the bread would, I used a can of evaporated milk instead. Added in some garlic salt instead of the salt, and it cooked up wonderfully. Artery-glogging goodness! My whole family raved about it. Thanks for sharing a great recipe!
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14 users found this review helpful

Frosted Cranberries

Reviewed: Nov. 22, 2009
I LOVE Frosting fruits--grapes, etc. are great using this recipe, too. Just a suggestion, if you want to make it a bit more "decadent". I like to replace the water with brandy, cognac, grand marnier, chambord, etc. Make sure it's chilled first, though. It really adds an expensive taste and presentation to frosted fruits--and is especially nice with frosted grapes.
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9 users found this review helpful

Linguine Pasta with Shrimp and Tomatoes

Reviewed: Apr. 16, 2011
What an awesome pasta/sauce recipe. Want to note: I didn't use the entire recipe, so I cannot really give a full review of it in its entirety. However, I needed to make a side-dish last night, so I made the pasta and sauce. It was fabulous! The only changes I made (very insignificant, but customized to our family's taste) were: I added a bit more garlic (isn't it supposed to be one of the healthiest foods in the world??), 1 small can of artichoke hearts (to give the sauce a lemony flavor) and 1/2 tbsp of brown sugar to cut the acid. I also added about another 3/4 cup wine (Chardonnay) and about 1-1 1/2 cups of water because, to make the flavor more intense (and because I'm a bit lazy), I decided to cook my pasta in the sauce. When it was done, I added a bit of cornstarch to thicken up the sauce, and threw some Parmesan on top (doesn't everything need cheese on it? lol) and that was it! My family ooooohed and aaaaaaahed about how awesome it was--and, begrudgingly, I had to finally admit it wasn't something I just ingeniously whipped up myself! lol
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8 users found this review helpful

Pork Tenderloin in Bourbon

Reviewed: Apr. 16, 2011
WOW. This was REALLY, REALLY easy, and my husband said it was "The best pork he ever had" (we are both great cooks, and also travelers and sort of "foodies", so that really IS saying something!) The only things I did differently (because I decided last-minute to try this recipe) were to: 1) cut the tenderloin into 1-inch filets, 2) make the marinade for 12 servings 3) place the tenderloins single-layer in a glass baking dish, 4) pour the marinade over the entire thing (since I wasn't able to marinade it), and 5) add some pepper (hubby loves it). I then cooked the tenderloin for about 30 minutes at 325f, turned each piece over (and reversed the outside and inside pieces, to ensure all cooked the same), turned up the heat to 400f and cooked about another 20 minutes. Needless to say, hubby is glad we made extra--he snacked on a third of it before it even got to the table, tried to convince the kids it was horrible so he could have more, and then made sure he put the tiny bit of leftovers out of the way so he could have more today. Now, if that's not a great endorsement of this recipe, I don't know what is!
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7 users found this review helpful

Best Ever Muffins

Reviewed: Mar. 8, 2008
BEST, MOST VERSATILE BASIC BREAD/MUFFIN/PANCAKE RECIPE I'VE EVER FOUND!.....Yes, even pancakes can be made with this recipe, and they are divine! In fact, I find this recipe absolutely indispensible, and use it at least weekly. This is the only recipe I use for making pancakes anymore. I have a household of Celiac sufferers (we cannot have anything containing gluten, which is a protein found in all wheat, barley, rye and most anything derived from them) and cooking for us is tough! We have to make all baked goods, pastas, etc. from scratch using mixtures of odd flours to replace basic white flour. It's very difficult to find recipes which are seemingly "foolproof" for Celiac sufferers, but this is one of them! My changes (posted for fellow Celiacs) are as follows:...........replace 2 cups flour with either two cups Betty Hagman's gluten-free featherlight flour (rice/tapioca/cornstarch mix. Google if needed). You can also use 1 1/2 cups featherlight flour + 1/2 cup buckwheat or sorghum. Both taste great, although the sorghum will require a binder like Xantham gum to keep it from being too crumbly). Also, I replace the regular milk with soy milk, and add a bit more (like 1 1/2) for pancakes. Also add in some vanilla or lemon extract for flavor. You can reduce the sugar to 1/4-1/2 for pancakes, as well. It turns out terrific every time, whether making muffins, bread or pancakes. Add in two extra eggs and thin the batter for crepes!~~~~~~Thanks a million for sharing thi
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6 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Jan. 25, 2008
I cannot imagine going wrong with this recipe. Now, let me say first that I know it's not so accurate to rate a recipe when you've changed it. Cooking for a family of Celiac sufferers, though, I needed to. And, truthfully, if anything the changes I made would only detract from a good recipe, so if it's still 5-stars, I'm all the more impressed! Anyhow, here's what I did for my gluten/casein-free family: I used a blend of tapioca/rice/potato flour (as per Betty Hagman) instead of the white flour. In order to make it rise better (as GF flours often have issues with this), I reduced the baking soda to 1 tsp and added in 2 tsp of baking powder. I also used 2 cups of mashed, baked sweet potatoes in place of the pumpkin, since I had a bunch of them that needed to be eaten. Used soy milk in place of the water, and 1/4 cup oil and 3/4 cup applesauce in leiu of the 1 cup oil. Reduced the sugar to 2 cups. Added more of the spices than called for. Yes, I know that it's a lot of changes, but my point is: for all those alterations, this bread was STILL superb! In fact, I baked it in a large lasagna pan instead of bread pans, and my family polished it off in under an hour! Since it's rare that we Celiacs are able to find a lovely, moist, versatile bread recipe, I am completely sold on this one. Thanks Laurie!
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6 users found this review helpful

Blue Ribbon Sugar Cookies

Reviewed: Dec. 31, 2006
An AWESOME cookie recipe--TEN STARS-- and very easy to convert for gluten-free. I simply used a rice/potato/tapioca blend (such as Bette Hagman's recipe, which is: 2 parts white rice flour + 2/3 parts potato starch + 1/3 part tapioca flour). As many gluten-free cooks know, you do have to add more flour to get a decent consistency, but if you add it an 1/8 cup at a time, I find it always comes out perfectly, once you get it to cookie-dough consistency. I love these cookies after refrigerating the dough, then making dough-balls and dipping them into sugar before flattening and baking. Make sure to put them onto parchment paper to avoid them sticking. These are the best sugar cookies I've ever had--even when made gluten free!
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6 users found this review helpful

Pumpkin Bread IV

Reviewed: Apr. 16, 2011
SOOOOOOOO YUMMY. I;ve made this with both the pumpkin, and also with zucchini (3 cups shredded) instead--and the family went overboard about it. Since we are a family necessarily having to go gluten free, if you find you are in the same predicament, please see my custom version for gluten-free diets. :)
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5 users found this review helpful

G's Flank Steak Marinade

Reviewed: Apr. 16, 2011
My family LOVES this. Seriously, they cannot get enough. And I have teenagers, whose tastes (as I'm sure many of you know) can change on a whim and often do! I like to make the marinade in large quantities and use my vacuum sealer to package and freeze it in batches. This way, if I need something I can do quickly, I just throw the vacuum-sealed bag into a pot of hot water and presto--no having to make it on the spot!
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3 users found this review helpful

Funnel Cakes IV

Reviewed: Jul. 11, 2006
*****EXCELLENT***** recipe!! With a family of Celiac sufferers, I am always looking for recipes that will convert easily to gluten-free. This is one of the better ones--although (as with most GF conversions) I had to use a bit more flour to get the consistency right. As for the recipe in general, the taste of these cakes is simply unmatched--and it's sooooo easy! I added a splash of double-vanilla exract and even replaced ALL the sugar with Splenda, and my kids went crazy for them! It's so exciting to be able to make these, because since our family has had to go gluten-free, we've obviously had to give up many foods, and it can be discouraging for kids--especially when going to fairs and seeing everyone else indulging in things they think they can never have again. Being able to have funnel cakes again really lifted my wee-ones' spirits. Thanks so much for sharing this, Tina!
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3 users found this review helpful

Garlic Chicken

Reviewed: Mar. 21, 2012
Made this last night and the whole family loved it. The only thing I changed was that I used 1/2 olive oil and 1/2 melted clarified butter (ghee). I'll probably try garlic salt in place of the crushed garlic next time, but only because the crushed garlic was tough to evenly distribute throughout each piece. I adore the simplicity of this recipe, though. Definitely saved to the recipe box.
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2 users found this review helpful

Pumpkin Bread, GLUTEN-FREE Style

Reviewed: Apr. 16, 2011
SOOOOOOOO YUMMY. I;ve made this with both the pumpkin, and also with zucchini (3 cups shredded) instead--and the family went overboard about it. Since we are a family necessarily having to go gluten free, if you find you are in the same predicament, please see my custom version for gluten-free diets. :)
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2 users found this review helpful

Creamy Potato Leek Soup II

Reviewed: Jun. 26, 2007
My family really likes this soup. Tastes better warm, but is fine even cooled off for a nice summer soup and salad dinner. I add a bit of garlic salt, since we love garlic. Lemon thyme or basil also enhances the flavor when we serve it room-temp. This also seems to be a recipe you can easily add to or alter. I've also made it by replacing the cream with 1/2 sour cream or plain yogurt, half regular or soy milk and it works great. Adding in leftovers like corn, peas, chicken, even pasta all work well with this great recipe. Thanks for sharing it!
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2 users found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Jun. 25, 2007
Wish I could rave as well as others have, but truthfully, I'm not sure about this one. This was an expensive disappointment. I used fresh rosemary from my garden and an expensive, choice-cut of lamb, and followed the recipe to the "T". We ended up with a lot of left-over lamb that went to waste. My three children and husband are not picky eaters and usually willing to try most anything, but they were not impressed by this recipe at all. Maybe I went wrong somewhere? I don't claim to be a pro-chef, but with 25 years of cooking and pleased eaters under my belt, I can't imagine what happened with this one.
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2 users found this review helpful

Feta Cheese and Bacon Stuffed Breasts

Reviewed: Oct. 25, 2007
Really, very delicious! I did change a few things, in keeping with my family's preferences. I added chopped tomatoes to the "stuffing" and used fresh basil instead of oregano. Also, I added dried, crushed lemon verbena and about 1/4 cup white wine to the olive oil mixture that you pour on top. I was a bit concerned the chicken might dry out on top, but it didn't. It was succulent and wonderful--very mediterranean, and a big hit with the fam. Next time, I think I will even make a cream sauce of the leftover juices/wine mixture to pour over the finished chicken. It will make for a great presentation and if the chicken DOES get a bit dry on top, will mask it. I love this recipe! Many thanks for sharing.
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1 user found this review helpful

Risotto with Tomato, Corn and Basil

Reviewed: Sep. 5, 2013
This is an excellent recipe--it's even better after a couple of days in the fridge. I didn't bother peeling or seeding the tomatoes, and I used a bit more garlic and corn (used frozen); it was still great. Since I have a child who has an allergy to casein, I replaced the butter with ghee (casein-free clarified butter), and the milk with plain soy milk. We just sprinkled the parmesan on top for those of us who could have it. Next time I might try chicken broth instead of water, as GRANDESA mentioned. But, either way, this is a beautiful, rich side dish that could even be served as a main course for meatless nights.
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0 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Nov. 24, 2007
One of the best cheesecakes I've ever had! I followed the advice of some here and used 3 bricks of cheescake, plus 1/4 cup more sugar. I also toasted some pecan pieces in a saute pan with sugar, and sprinkled half of them over the bottom of the pie crust before adding the cheesecake mixture, then the rest of them over the top layer. We were also baking a pumpkin pie, so I had to remove this from the oven right away and let it cool on the stove top. I didn't bake it in a water bath, either, and was worried it would crack badly. Despite these two things, it hardly cracked at all. Everyone loved it. I'll be making it for everyone for holiday gifts. Thanks!
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0 users found this review helpful

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