I hear ya' about the cooking and more cooking and more cooking...... I bake this Moroccan Chicken recipe instead of grill it...have made it 4 times already, it is that good! Grilled/Baked Moroccan Chicken Good with rice pilaf or couscous and a green salad. 1/2 cup extra virgin olive oil (good quality) 1/4 cup chopped scallions (white part only or chopped onion) 1/4 cup chopped parsley 1/4 cup chopped fresh cilantro 1 tablespoon minced garlic 2 teaspoons paprika 2 teaspoons ground cumin 1 teaspoon salt 1/4 teaspoon turmeric 1/4 teaspoon cayenne pepper 4 boneless skinless chicken breasts or 8 chicken thighs/pieces or leg quarters or chicken halves Optional use 1 heaping TB ras-al-hanout seasoning instead of the ground spices Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor. Process until smooth. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes. Preheat the grill to medium hot. Grill chicken breasts 5-7 minutes on each side, until done or bake at 375 for one hour for half a chicken or 45 minutes for chicken pieces Pizza Chicken Roll-ups - variation from my friend Keren 4 chicken breast halves sliced horizontally into 2 pieces and pounded thin Deli pepperoni very thin slices, 2-3 slices per roll Deli provolone cheese 1 slice per roll Pasta sauce, large jar of Prego or homemade tomato sauce Mozzarella cheese slices, 1 per roll On each piece of pounded chicken breast, layer on 2-3 slices pepperoni and 1 slice provolone cheese. Roll up and secure with a toothpick. Grease a 9x13 or equivalent baking dish. Pour in 1 cup of the pasta sauce. Place rolls in dish and pour rest of sauce over all. Cover with foil and bake at 350 for 30-40 minutes. Uncover and top with the slices of mozzarella then return to oven to melt cheese. Sprinkle with chopped basil or parsley and serve over hot cooked spaghetti that has some melted butter and garlic salt, pepper added.

I should also mention - the sunrisebakery version of them is not exactly like the original. It's tasty but the cake is more like angelfood cake and the filling is softer. If you really want something close to the original ones you'll probably have to make them yourself.

The following is from Mary Frances PickettÂs website http://www.glutenfreecookingschool.com She has Q&A section about baking gluten free bread on her blog at that you might find helpful (e.g., get more rise by beating dough mixture for a few minutes with the paddle before adding it to the bread machine); read more at: http://www.glutenfreecookingschool.com/archives/gluten-free-bread-tips Really Good Sandwich Bread 1 Tbsp. active dry yeast 1 Tbsp. sugar 1 ½ c. water (105 degrees or a little less than hot) 2 ½ cups "Gluten Free All Purpose Flour Mix Recipe" (see below) 2 tsp. xanthan gum 1tsp. salt 2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed) 1 ½ Tbsp. oil 1 tsp. cider vinegar 1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients - bubbles and foam should form if the yeast is happy. 2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well. 3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy. 4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Cook on the 80 minute setting  the stirring paddle is not necessary. +++++++++++++++++++++++++++++ Gluten Free All Purpose Flour Mix (Note: this mix can be used for a variety of baked goods and things like pancakes as well) 3 parts brown rice flour (I use BobÂs Red Mill) 3 parts corn starch 2 parts soy flour 1 part masa harina

Here now, I've found a website that provides a Lactose-Free Ricotta Cheese recipe. Here goes: 1/2 gal lactose-free milk 6oz lactose-free plain yogurt 1/4 cup apple cider vinegar 1 tsp non-iodized salt 1. Whisk milk and yogurt together in a large cooking pot over medium heat. Stir often to avoid scorching. Bring the milk up to 175 degrees (hot but not yet simmering; use a candy thermometer if you have one), and remove from heat. Add vinegar while stirring briefly. Tiny bits of curd will form. Set the mixture aside for 15 minutes. 2. Line a colander with several layers of cheesecloth. Pour curds and liquid (whey) into colander to strain. Let drain for at least an hour. Ideally, tie up the bundle with twine, thread the twine around a wooden spoon, and suspend the bundle over a pitcher to drain, in the refrigerator, for a couple of hours or more. 3. Transfer solids to a bowl and add salt, working in gently. (You can also add lemon zest, herbs, or anything you like for flavor.) Refrigerate in a covered container; keeps for about a week. (I think it makes about 2 cups) How to make lactose-free ricotta cheese