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

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Celiac_family_mom

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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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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

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

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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9 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

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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9 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

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

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