No beans, no mayo—just cheesy goodness, because let's face it, the spinach is just there to hold more cheese on your cheese-delivery vehicle.
Posts filed under cook
I'm not sure if this is authentic, but it is tasty. (I like vegetables, so it is probably heavy on the cabbage and carrots.)
This hot crab dip definitely hails back to my Louisiana upbringing -- it would be equally delicious using crawfish tails instead of the crab.
I love this recipe for chicken. In the summer, I like to grill it outside; when it's cold, I can bake or broil it. It's brightly flavored with lemon and herbs, and the chili flakes and garlic give it just enough heat.
Sherina posted this recipe and I couldn't resist tweaking it for my gluten-free family. I already have requests for tomorrow's breakfast. And possibly a batch for dessert.
My copy of this recipe is titled "Christmas Casserole Cookies", but we never ever called them that. They were gooballs! Gooey, sweet in an insane kind of way, nutty, sticky gooballs!
Sweet but not too sweet, tangy, and delightfully addictive. Mom always made these around Christmas time, I just changed things so the gluten-free husband could have them, too.
Makes 6-8 dozen.
I love the fall. It makes so many cookies possible, since I am loathe to turn on the oven in the summer. These are crisp, sweet, nutty, and highly addictive.
Makes 5-6 dozen.
My husband couldn't tell that these are gluten-free. They're crisp on the edges, chewy in the center, and perfect for afternoon snacks.
Ingredients
- 3 C all-purpose or bread flour
- 1/4 ts instant yeast
- 1·1/4 ts salt
- 1·1/2 C water
- additional bench flour
Procedure
- Mix flour, salt, and yeast in a large bowl. Add water and stir until thoroughly combined; this will produce a very sticky dough. Cover with plastic wrap and allow to rise at room temperature (70F) for 12-18 hours.
- When the surface is dotted with bubbles, turn the dough out onto a lightly floured work surface. Fold over itself once or twice, cover with plastic wrap, and allow to rest for 15 minutes.
- Using just enough flour to keep the dough from sticking to you, shape it into a ball and place seam-side-down onto a generously floured pastry cloth. Cover with another cloth and allow to rise for two more hours.
- Half an hour before the dough is ready, preheat the oven to 450F with a 4-6 quart heavy covered pot inside it. When the dough is ready, carefully remove the pot from the oven. Sprinkle the bottom of the pot with cornmeal or flour to aid in release. Turn the dough out into the pot, seam side up. Cover with the lid and bake 30 minutes, then remove the lid and bake an additional 15-30 minutes. Cool on a rack.