Annette, lets say they are Canuck!! I'm going to add my recipe that I made today. It is a great Gluten Free chocolate cake and it is from "The Best Ever Wheat And Gluten Free Baking Book". GF=gluten free. Some products get contaminated in their refining process if the factory makes wheat/gluten grain foods too, so that is why one must be so careful. Chocolate Dump It Cake 1/2 c. pure GF cocoa powder. If you have Trader Joe's their cocoa is GF 1/2 c. boiling water - mix the water and cocoa together 1 c. cornstarch however, to get more fiber I mixed 1/2 c. cornstarch with 1/2 c. brown rice fiber 1 1/2c potato starch (but again, you can mix flours. I used 1/2 c. brown rice flour and 1c. potato starch and the texture was wonderful!) 1T plus 1 1/2t. baking powder pinch of salt 1 c. sugar Mix all this together with the cocoa/water mixture 2 eggs beaten or GF egg replacer (this is excellent to have on hand the egg replacer gives great rise and texture) 1/2 c. canola oil 2 t. vanilla and it needs to be GF (again, Trader Joe's is GF) 21/2 t. xanthanan gum however, if you've mixed your flours and/or used egg replacer you can reduce this to a teaspoon. 1 cup plus more as needed. Dairy free and gluten free milk is Blue Diamond almond milk. Mix all the wet together, and only add 1 cup of the milk. If your mix is too thick, just add a little more milk. You only have to mix by hand, this is so light and fluffy! I used two small aluminum $$ store pans with plastic lids which worked well. Preheat to 350 and use 9x13 or two small snack cake pans. I bet two loaf pans would work well too. Grease well with canola oil. Do not use any kind of baking spray, none are gluten free - I have a little silicone brush and the oil which works well. Pour in mix as soon as you mix it up. Don't let it sit as it rises so fast - pour it in and let it sit a minute while oven heats. Bake 22-25 mins. Smaller pans you can bake 20 mins. Toothpick test to see if done. YUMMY and delicate in texture. Keep in the fridge. You can make a dairy free/gluten free icing by using icing sugar, the cocoa, or vanilla or a bit of strong coffee (no flavorings!) and Natural Balance margerine. girlgroupgirl

I tried a new recipe last night for our Saturday night pizza. I was surfing around Martha Stewart's website and saw this recipe for roasted vegetable pizza, so we gave it a try. I wasn't too sure about potatoes on a pizza, but it was really good. I've been trying to make a vegetarian meal at least once a week, and for sure we'll be having this again. This made a ton of vegies, and those would be a nice side dish with a meat entree, too. Since my pans are dark coated, I reduced the oven temp to 425F, and next time I'll roast the garlic wrapped in foil separately - it was a little over done. I've been using my AB in 5 dough for the pizza crust - it's our new favorite. One of these days I guess I should take a picture... Enjoy :-) Becky * Exported from MasterCook * Roasted Root-Vegetable Pizza Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Olive oil 1 pound Basic Pizza Dough -- or store-bought pizza dough, fresh or frozen (thawed) 8 ounces mozzarella cheese -- shredded (2 cups) 6 cups Roasted Root Vegetables -- (about 1/2 recipe) coarsely chopped 1 cup ricotta cheese 1 tablespoon fresh rosemary (optional) Coarse salt and freshly ground pepper 1.Preheat oven to 475 degrees, with racks in upper and lower thirds. Brush a large rimless baking sheet with oil. Gently stretch dough into 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to prepared sheet. 2.Sprinkle dough evenly with half the mozzarella. Scatter vegetables on top, then dollop with ricotta; sprinkle with remaining mozzarella and the rosemary, if desired. Drizzle with oil; season with salt and pepper. Bake rotating sheet from top to bottom and front to back halfway through, until crust is golden, 20 to 25 minutes. First published February 2010 Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Root Vegetables Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 butternut squash (2 pounds) -- peeled, seeded, and cut into 1 1/2-inch pieces 2 pounds new potatoes -- scrubbed and quartered 1 pound red onions -- peeled and quartered lengthwise 1 pound carrots -- halved lengthwise if thick, cut into 1 1/2-inch pieces 5 cloves garlic -- crushed 3 tablespoons olive oil Coarse salt and freshly ground pepper 1.Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide vegetables and garlic evenly between two rimmed baking sheets; drizzle with oil, and season with salt and pepper. Toss to combine, then spread in single layers. 2.Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing vegetables and rotating sheets from top to bottom halfway through. Serve hot or at room temperature. Serves 8. First published February 2010 Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved. - - - - - - - - - - - - - - - - - - -

Is this it? Hot Baked Potato Salad Recipe #289065 : 40 min : 15 min prep : SERVES 8 -10 (Change Servings) Change to: Servings US Metric (1) RATE IT NOW READ REVIEWS Your review has been submitted for approval and will appear shortly. RECIPE BY: Lawsome I think I first got this recipe off the back of a bag of shredded cheese. Feel free to add or subtract according to your tastes. Other possibilites to add could be ranch dressing, sour cream, bleu cheese, green onion... Posted on: Feb 27, 2008 Print RecipeShareMake NotesAdd Email this Recipe Send to Cell Phone Add to Cookbook Add to Menu Add to Shopping List Add to Meal Plan Add Photo : Edit... My Notes: My Notes ONLY YOU see your private notes, and they print with the recipe. Save NoteCancel 1 2 3 4 5 Write a Review! (optional) SubmitCancel Ingredients 1 (28 ounce) package O'Brien potatoes 1 tablespoon olive oil 8 ounces cheddar cheese, shredded 1/2 cup mayonnaise 1 teaspoon mustard 1/3 cup bacon, cooked and crumbled Directions 1Preheat oven to 375. 2Heat oil in skillet; cook potatoes until lightly browned. 3Combine with 1 1/2 cups of the cheese, mayo, mustard and bacon. 4Spread in 9x13, top with the remaining cheese. 5Bake 20-25 minutes. 6Serve hot.

o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Sun, Feb 12, 12 at 16:05 CHICKEN IN HEAVENLY WINE SAUCE 1/4 cup plus 1 tablespoon all purpose flour 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/2 teaspoon crushed dry oregano 4 skinless, boneless chicken breast halves 1/4 cup butter 1/4 cup plus 1 tablespoon olive oil 8 ounces sliced fresh mushrooms 1 cup Marsala wine 1/2 cup sherry wine Clean and rinse chicken, place between sheets of plastic wrap and using the side of a square mallet pound chicken breast to 1/4 inch thickness. In a shallow dish or bowl, mix together the flour, salt, pepper, and oregano. Coat chicken pieces with the flour mixture. In a large skillet, melt butter in the oil over medium heat. Place chicken in the pan and lightly brown, then turn over chicken pieces and add mushrooms and any remaining flour mixture. Pour in wine and sherry. Cover Skillet and bring to boil, then reduce heat to simmer,and cook for 10 minutes, turning chicken once, cook until no longer pink. Serve over egg noodles or your favorite pasta, topped with the wine sauce. Serves 4 SPICY WINE MUSTARD 3/4 cup brown mustard seeds 3/4 cup yellow mustard seeds 1 cup white wine vinegar 1 cup dry white wine 1/4 cup EVOO 1/4 cup sugar 2 tablespoons dry mustard (Coleman's) 1 tablespoon sea salt 1 - 2 teaspoons red pepper flakes 1/2 teaspoon freshly ground black pepper Put all ingredients into a deep, medium-sized bowl, stir well, cover and leave on countertop at room temperature, stirring once or twice, for 24 hours. Transfer bowl contents to a food processor puree until creamy. Transfer mustard to jars, seal tightly and refrigerate. Makes about 3 cups. APPLE, CHICKEN, AND WINE 1 whole fryer chicken 1 whole apple 1 cup apple juice or 1 cup white wine Salt and pepper Sprinkle salt and pepper all over the inside of the chicken. Put the whole apple inside the chicken cavity. Place chicken breast side down in a crock pot. Pour apple juice or wine around the chicken. Cook on low 4-6 hours. SHALLOT AND WINE BUTTER 1 shallot, finely chopped 3/4 cup dry red wine 4 oz butter cut into small pieces Salt and freshly ground pepper to taste Bring the shallots and wine to a boil in a small saucepan over moderate heat. Boil until all the wine has evaporated, about 10 minutes. Remove from the heat and whisk in the butter, salt, and pepper until the mixture is smooth except for the pieces of shallot. Refrigerate for 1 hour before serving. To serve with steak, top each steak with 1 to 2 tablespoons of the butter. BLACKBERRY WINE CAKE 1 Duncan Hines white cake mix 1 3-oz. box blackberry Jell-O 1/2 cup salad oil 4 eggs 1 cup blackberry wine 1/2 cup chopped pecans Preheat oven 325 degrees. Combine all ingredients except pecans. Mix on low speed until moistened then on high for 2 minutes. Grease and flour a 10 inch Bundt pan. Sprinkle pecans on bottom and side of pan. Spoon batter to cover pecans. Bake 1 hour. GLAZE: 2/3 stick butter 1/2 c. blackberry wine 1 1/4 c. powdered sugar Combine butter, sugar, and wine, bring to boil. Punch holes in cake with ice pick and pour half of glaze over cake while in pan. Let stand 30 minutes. Turn out and pour glaze over cake. PARMESAN WINE RICE 1 tablespoon butter 1 medium onion, chopped 1 clove garlic, minced 1 cup chicken broth 1 cup uncooked rice 1 cup dry white wine 1/2 cup grated Parmesan Melt butter in heavy medium skillet over medium heat. Add onion and garlic; cook 8 minutes or until translucent. Stir in broth, rice and wine. Bring to a boil. Reduce heat to low; cover and cook 25 minutes or until liquid is absorbed. Stir in grated Parmesan and serve warm. Serves 4 o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Feb 13, 12 at 10:28 A big Thank You to all that participated in this thread, there are some really good recipes here. I just pulled a name for the next Cookalong. ~~~~~~~~~~~~~~~ bbstx ~~~~~~~~~~~~~~~~~~~ Please choose the next focus ingredient. Try to pick something you have a special interest in. If it happens to be something that has been covered in the older Cookalongs, that's fine, especially if it is basic. All the older Cookalong threads are in the FAQ. Think about Seasonal, Fresh, Basic, and Readily available ingredients.... If you have questions, you can email me through GW. I will check back here and then set up the new Cookalong. Nancy o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Feb 13, 12 at 12:51 A little late, but I think worth mentioning here. I had been meaning to try this since I first chose wine for the cookalong. Recent conversations about mussels and fennel finally got me to do it today for lunch. I winged it but here's approximately what I did: Saute about 3/4 cup small-diced fennel and a minced shallot in butter with a pinch of salt. Add some thyme, a pinch of saffron, and 1.5 cups or so wine. (I used Gewuertztraminer, as recommended in Patricia Wells' "The Paris Cookbook" for its slightly sweet note.) Reduce wine by half and add scrubbed mussels. Steam for about 3 minutes or until they open. If some open earlier than others remove them so they don't overcook. Once all the mussels are done, remove them from the pan and add a dollop or two of creme fraiche to the broth. Adjust seasoning to taste. I think that's about all I did. I ended up eating the full 2.5 pound bag, plus half a baguette to sop up the sauce. It was awesome! o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Feb 13, 12 at 15:42 The next topic is #41 - Greens - Cooked and Raw Here is a link Here is a link that might be useful: Cookalong #41 Greens, Cooked and Raw o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 8:19 I'm reporting back way late on my cooking with wine attempt. I made Ruthanna's French Bean Soup, and know it would have been wonderful if......I didn't burn it. Yes, I actually managed to burn soup. We were up in Oklahoma where I have a substandard set of pots and pans, basically camping gear, cause I don't want to spend a lot of money on another set of pots and pans. Anyway, the soup pot I used is very thin aluminum. It was already cooked earlier in the day, and tasting delicious. DH had to go on an errand, and while he was gone, I turned the soup back on to heat up for dinner, and sat down with my cross stitch. Big mistake. When DH got home, he headed for the kitchen,stirred the soup, and announced, "Did you know the soup is burning?" Aaahg! Oh, well, it was still edible, and I'll definitely make it again, but I was very disappointed that I did something so stupid. Ruthanna, I think I'm drawn to your recipes. I'm sure I've made more than one other of your recipes. If you had a cookbook, I'd probably buy it. I do have one question about the recipe. In the last part of the instructions you say to remove the cinnamon sticks, but there are no cinnamon sticks mentioned anywhere else in the recipe. I didn't have any, so I added a dash of cinnamon to the soup. Sally o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Fri, Feb 24, 12 at 0:53 I'm late checking back here too...I did make the dessert that Lindac posted. Oh man was it good!! My group loved it. Photobucket I have my eye on several recipes posted here that's for sure. Glad to see the cookalongs back in action. David