Ingredients:

6 cups cooked Basmati white rice (or long grain rice cooked and refrigerated)

1 cup minced carrots

1 cup frozen peas

1 cup cooked ham, diced

1/2 cup minced onion

1 tablespoon minced garlic

4 tablespoons butter or oil

4 eggs

1 batch Fried Rice Seasoning (click for recipe)

Directions:

1. Heat 2 tablespoon butter or oil in a wok or large non-stick frying pan. Add minced onions, carrots, and garlic. Stir fry for 7-10 minutes, or until carrots test tender.
2. Add frozen peas and cooked ham, stir fry another 2-3 minutes, remove stir fried vegetables and ham mixture to a separate bowl.
3. In a 1 cup or larger measuring cup combine the Stir Fry Seasoning ingredients and 1/4 cup gluten free soy sauce, and 1/4 cup water. Set aside.
4. Using the same wok or frying pan as before, heat another tablespoon butter or oil on medium heat, and add 3 cups of the cooked rice. Pour in half of the  Stir-Fry Seasoning (or about 1/4 cup) and mix into the rice. Crack 2 of the eggs over the rice and stir them to mix and cover the rice. Stir rice and egg mixture while cooking until egg is covering the rice, add half of the vegetable and ham mixture (about 1 1/2 cups) and stir-fry until the egg is completely cooked, about 4 minutes. Remove to serving bowl, and repeat step 4 using the other half of the ingredients.

To replace one Stir Fry Seasoning Packet:

1 tablespoon chicken bouillon powder

2 teaspoons dried parsley

1/2 teaspoon ground ginger

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper (or to taste)

To make a larger mix:

6 tablespoons chicken bouillon powder

1/4  cup dried parsley

3 teaspoons ground ginger

3 teaspoons black pepper

1 1/2 teaspoons crushed red pepper (or to taste)

Use 2 tablespoons per recipe to replace one Stir Fry Seasoning Packet.

1 (14 oz can) sweetened condensed milk

1 egg white, whipped to stiff peaks

1/2 cup UNflour

1/4 teaspoon xanthan gum

2 teaspoons vanilla extract

1 teaspoon almond extract

1 (14 oz) package flaked coconut

1/2 cup slivered almonds (optional)

Directions:

1. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper, set aside.
2. In the bowl of a heavy mixer, beat egg white to stiff peaks. Add in sweetened condensed milk, UNflour, xanthan gum, and extracts. Mix on low until well incorporated. Add in coconut and almonds, stir with spoon until well combined.
3. Drop by rounded spoonfuls onto prepared pan. (Each spoonful should be about a rounded tablespoon in size.) Bake for 20 minutes or until cookies are lightly browned around edges and on top.
4. Remove to cooling rack, as cookies can stick to parchment if left there to cool. Drizzle with melted chocolate chips if desired.

2 cups long grain white rice

2 1/2 cup water

1 (14oz) can coconut milk (about 1 1/2 cup)

1/2 tablespoon sugar (optional)

1 can red or black beans, drained and rinsed


Directions:

1. Combine ingredients in the bowl of your rice cooker. Stir to mix well. If your rice cooker has multiple settings, use the “White Rice” setting to cook.
2. If you do not have a rice cooker, combine ingredients in a saucepan. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Ingredients:

4 cups cooked rice

1 cup cubed or shredded cooked ham, (or you can use thick sliced lunch meat)

1 cup (or a 12.5 oz can) chubed or shredded cooked chicken breast

1 cup shredded swiss cheese

1 cup gluten-free bread crumbs



Sauce:

2 tablespoons butter

4 tablespoons UNflour

2 cups milk

1 teaspoons chicken bouillon granules (check for gluten free)

1 tablespoons Dijon mustard (check for gluten free)

1 teaspoon Worchestershire sauce (check for gluten free)

1/2  cup grated Parmesan cheese

Directions:

1. Prepare a 9 x 13 baking dish by spraying it with cooking spray. Preheat oven to 350 degrees.
2. Make sauce by first combining UNflour with 1/2 cup of the milk and stir until all lumps are removed. Set aside.
3. Melt the 4 tablespoons butter in medium saucepan and add remaining milk, milk and UNflour mixture, mustard, and Worcestershire Sauce . Stir over medium heat until sauce comes to a boil and thickens. Add Parmesan cheese. Stir to mix well.
4. Spread cooked rice in a 9 x 13 inch baking dish. Top with ham, chicken, sauce, shredded swiss cheese, and top with bread crumbs.
5. Bake at 350 degrees for 30 minutes, or until sauce is bubbly and bread crumbs are nicely toasted.

1 1/2 lbs chicken (about 3 chicken breasts)

1 1/2 teaspoons garam masala

1 teaspoon garlic powder

1/4 teaspoon black pepper

1 tablespoon butter (or oil)

1/2 cup diced onion

1 cup chicken broth

1 cup apricot jam

1/4 cup apple cider vinegar

1 teaspoon hot pepper sauce (like Tabasco)

2 tablespoons cornstarch mixed smooth with 1/4 cup chicken broth

1 teaspoon lime zest (finely grated lime peel)

Directions:

1. Season the chicken with garam masala, garlic powder, salt, and pepper, set aside.
2. Cook the onions in the butter until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink, remove the mixture from the pan and set aside.
3. Pour out any left-over juices, and add the chicken broth, apricot preserves, and vinegar into the pan. Season to taste with the hot sauce.
4. While heating on medium heat, add the cornstarch/broth mixture and stir until sauce begins to boil and has thickened.
5. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest before serving.

3/4 cup syrup

1/2 cup creamy Peanut Butter

1/4 teaspoon ground cinnamon




 Directions:

1. Combine the three ingredients in a medium saucepan.
2. Heat on medium heat until all ingredients are well mixed and warm. Serve warm.

Dry ingredients for White Cake from Irresistibly Gluten Free page 68

1 lemon (you will use the juice and peel)

1 egg

1/4 cup oil

1 teaspoon almond extract

About 1 cup milk (or milk substitute)

Easy Cream Cheese Frosting recipe from Irresistibly Gluten Free cookbook page 66 or purchased frosting of your choice.

Directions:

1. Clean and zest the whole lemon using a zester or the small side of a cheese grater. Then squeeze the juice of the lemon into a 2 cup measuring cup.
2. Add milk to the lemon juice to make 1 1/3 cups liquid (stirring to keep lemon from curdling the milk.) Add in egg, oil, and extract; set aside.
3. Put dry cake ingredients into the bowl of a mixer. While mixing on low pour in the wet ingredients, and 1/2 of the lemon zest, mix well.
4. Preheat oven to 375 degrees. Spray baking pan with cooking spray.
5. Pour batter into prepared baking pan. (If using a mould, fill about half way.) Bake for 20 minutes for mould, and 35-40 minutes for 9 x 13 inch pan. Remove from oven.If using the large pan, cut into 2 x 4 inch rectangles.
6. Cool and frost using the stripe tip of a cake decorator and garnish with the rest of the lemon zest.

Here is a link to the pan I have. Mine was purchased at a local kitchen store.

Or you can buy this combo at Amazon.com.

Ingredients:

8 oz. gluten-free elbow macaroni

1 (12.5 oz.) can chicken, drained

1/2 cup diced onion

4 eggs, hard boiled

1/2 cup cubed cheddar cheese (omit for dairy-free)

1/2 cup peas, thawed if frozen (optional)

1/2 cup diced celery (optional)

1 cup mayonaise

2 tablespoons yellow mustard

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon onion salt

Directions:

1. Prepare pasta according to directions, rinse with cool water, drain and set aside.
2. Peel hard boiled eggs and slice or cube as desired.
3. In a salad bowl combine the pasta and all other ingredients, stir to combine well, serve immediately.