Here's a recipe, is this going to be a problem, it's all in French. LOL, I bet it's good. This is from Cooks Illustrated and looks good. For our seafood risotto recipe, we chose universally appealing shrimp, mild-tasting squid, and sweet, meaty scallops-small bay scallops were a perfect size. Chicken broth, even if diluted, overpowered the delicate flavor of the seafood so we chose instead to make a quick seafood broth by simmering the shrimp shells in a base of bottled clam juice and water, along with onion, carrot, peppercorns, bay leaves, and canned tomatoes. When it came to cooking the seafood for our seafood risotto, we found that stirring the shrimp, squid, and scallops into the risotto after it was fully cooked and allowing the mixture to stand, covered, off the heat resulted in flawlessly tender seafood every time. In contrast to the other risotto recipes, tasters preferred this one cooked in the Venetian style called all'onda - literally, "wavy." The lyrical name simply means that the risotto is looser in texture - loose enough to be poured from the pot. Feel free to cook it to the consistency you prefer, but take into consideration that as the seafood cooks, it releases juices that will loosen the final texture of the risotto. We like whole small bay scallops in this dish, but you can substitute larger sea scallops, cut into 1/2-inch dice. INGREDIENTS Quick Seafood Broth 1 medium onion , unpeeled and quartered through the root end 1 medium carrot , cut into 2-inch lengths 10 black peppercorns 2 bay leaves 1/2 teaspoon salt Shells from 1/2 pound of shrimp (see below) 2 cups bottled clam juice 1 (14.5-ounce) can diced tomatoes , drained Risotto 5 tablespoons unsalted butter 1 medium onion , diced fine Salt 2 cups Arborio rice Small pinch saffron threads 1 cup dry white wine 1/2 pound small shrimp (about 40 per pound), shells (including tails) removed and reserved 1/2 pound small bay scallops 1/2 pound squid , bodies cut crosswise into 1/2-inch-thick rings, tentacles left whole 1/4 cup roughly chopped fresh basil leaves Ground black pepper INSTRUCTIONS 1. FOR THE BROTH: Combine all of the ingredients and 5 1/2 cups water in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 15 minutes. Strain the broth through a fine-mesh strainer into another saucepan, pushing on the solids to extract as much liquid as possible. Discard the solids and return the saucepan to the lowest possible heat to keep the broth warm. 2.FOR THE RISOTTO: Melt 4 tablespoons butter in a 4-quart saucepan over medium heat. Once the foaming subsides, add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until the onion is very soft and translucent, about 9 minutes. Add the rice and crumble the saffron threads with your fingers into the pot. Cook, stirring frequently, until the kernel edges are transparent, about 4 minutes. Add the wine and cook, stirring frequently, until the wine is completely absorbed by the rice, about 2 minutes. Add 3 cups warm broth and, stirring infrequently (about every 3 minutes), simmer until the liquid is absorbed and the bottom of the pan is dry, about 10 to 12 minutes. 3. Add more liquid, 1/2 cup at a time, as needed to keep the pan bottom from drying out (every 3 to 4 minutes); cook, stirring frequently, until the grains of rice are cooked through but still somewhat firm in the center, about 10 to 12 minutes. Vigorously stir in the remaining 1 tablespoon butter until melted, then gently fold in the shrimp, scallops, squid, and basil. Cover the pot and remove it from the heat. Let stand until the seafood is cooked through, 5 to 6 minutes. Season with salt and pepper to taste and serve immediately in warmed shallow bowls. *********************** I've made their risotto, using this much easier recipe and it's very good. I don't like rice, but I like this, and even the grandkids ate it. Basic Risotto When the rice is done, stir in a little extra liquid as the sauce will set up a bit when served. Use homemade chicken broth if you have it, instead of the water/canned broth combination. INGREDIENTS 3 tablespoons olive oil 1 medium onion, peeled and diced 2 - 4 ounces pancetta, country ham, proscuitto, or other flavorful cured meat, minced 2 cups Arborio rice, or medium grain rice Table salt 1 can low-sodium chicken broth, combined with 3 cups water 1/2 cup dry white wine 1/2 cup grated Parmesan cheese, or grated Asiago, plus extra for passing INSTRUCTIONS 1. Heat oil in a heavy pot, 10 to 12 inches in diameter. Add onions and ham; sauté, stirring occastionally, until onions soften, 3 to 5 minutes. 2. Stir in rice and 1 teaspoon salt or to taste. Add 3 cups of the broth/water mixture and bring to a boil, stirring occasionally. Reduce heat to simmer and cook, stirring occasionally, until pan bottom is dry when rice is pulled back with spoon, 8 to 10 minutes. 3. Add wine, stirring frequently until absorbed. Then add 1/2 cup of the broth/water mixture at a time, stirring constantly until each addition is absorbed; cook until rice is creamy but still somewhat firm in center (add more water in 1/2 cup increments if broth/water mixture runs out), 10 to 12 minutes longer. 4. Stir in cheese. Serve on a wide platter or individual plates with additional cheese passed separately.

Hi Ellen, here it is! I hope your friend likes it, I'm making mine right this minute (I don't use the giblets, I think they're ick). Make-Ahead Turkey Gravy Makes about 2 quarts For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers. 6 turkey drumsticks, thighs, or wings reserved turkey giblets reserved turkey neck 2 carrots , chopped coarse 1 head garlic , halved 2 ribs celery , chopped coarse 2 onions , chopped coarse Vegetable oil spray 10cups low-sodium chicken broth 2 cups dry white wine 12 sprigs fresh thyme 1/2 cup all-purpose flour Table salt and ground black pepper 1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours. 2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours. 3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling.

There were all kinds of recipes for Orzo Cakes or Orzo Patties when I did a Bing search, and the ingredients would be simple enough to adjust with the ingredients you mentioned. Delallo has gluten-free orzo pasta made with corn and rice that would work in the recipe. You could substitute any flour in a recipe with arrowroot, or other g-f starch or g-f all-purpose flour blend. And from recipes I looked at, I bet recipes would also work with cooked quinoa, and there are loads of quinoa patties/cakes recipes. Many of the recipes were pan-fried then baked. If you find, or develop, a winning copy-cat recipe, be sure to come back and post it. It sounds wonderful. I found one simple recipe for Crispy Orzo Cakes at Foodexplorer.com that uses chopped chives I might try myself (I can't eat onions, just chives), and add some lemon pepper (which were pan fried then baked). Freshly-ground nigela would also be good in these cakes,. -Grainlady

Merry Christmas Ginny- Not much time this busy morning for posting, and this is probably too late to be helpful. Recipes for soft dinner rolls are as common as flip-flops in the summer, every common post-WWII cookbook like Betty Crocker, Good Housekeeping, Pillsbury, and the web sites for the yeast companies, will all have recipes for white dinner rolls made with active dry yeast. Prior to that, the homemaker used fresh yeast, and those are the soft white dinner rolls I remember my mother making. If I close my eyes I can still recall the wonderful smell you can only get by using fresh yeast, which is all but unavailable these days. Wal-Mart carried fresh yeast during November and December, and that was the last time I could find it in local stores. It's been at least 15-years since I last bought fresh yeast. The one thing those recipes have in common, and the one tip I can give when making them, is to use all-purpose flour like Gold Medal or Pillsbury, which are National Brands. That was the type of flour used. It wasn't until the advent of the automatic bread machine in the late 1980's that "bread flour" was available for household use. Nearly any recipe that has butter and milk in it will be the one to pick. Avoid using King Arthur All-Purpose or Robin Hood All-Purpose flour because they are higher in protein. If that is the type of flour you have to use, add a little more butter to the recipe (1/2 to 1 T.) to help cut the gluten-development. Hard rolls require flour milled from high-protein hard wheat flour (like bread flour), while soft rolls are best made with flour that is a mix of soft wheat and hard wheat - like National Brands of all-purpose flour. I have a rather interesting bread machine recipe for Soft White Bread that uses 1 cup of white cake mix, which is milled from low-gluten soft wheat, and that is the "secret" ingredient for soft bread. Before going gluten-free, when I wanted to make soft dinner rolls using whole wheat flour (I mill my own flour), I used a 3:2 mix of hard white wheat and soft white wheat (or used a low-gluten flour for the soft wheat like spelt or einkorn). I've been gluten-free for 4-years as of Jan. 1. I now find the smell of bread repulsive. For me, flour was a poison to my body, and for many people it's an addiction. The two isles of the store I try to avoid are the detergent isle due to the onslaught of all the toxic fragrances, and the bread isle. Best of luck on your gluten-free journey. My best advise is to stay clear of processed gluten-free foods due to the high-glycemic flours and starches they are made from. I use coconut flour and nut flour for baking, and have recently added banana flour to the mix, along with milling my own gluten-free flours from a variety of grains/seeds/beans, and I keep rice flour and starches, which are common to all-purpose g-f mixes, to a minimum. When I use rice flour, I soak, sprout, and dry brown rice myself, and mill it into flour to reduce the arsenic found in rice. Nearly all commercial g-f mixes and foods contain cheap, high-glycemic, rice flour. So you are trading one issue - gluten - for another potential issue - blood glucose (and diabetes). I've even been considering a 10-day grain detox to see if I should also eliminate corn from my diet. But I need to get through today, and get the visiting family on their way back to their homes (12-hours away) before the snow storm hits Saturday, before I can even contemplate a detox plan (lol)! -Grainlady