This is for the die-hard cheese lovers! If it is too strong for your tastes, go with a mild or medium cheddar instead or substitute with your favorite cheese! We have sometimes added Swiss, Provolone, Pepper Jack and others to the recipe.
Of course, if you don’t have a wheat allergy or intolerance, you can use all-purpose flour and semolina macaroni in the same proportions as the recipe.
Fill a medium sized saucepan with water for cooking macaroni. Turn on heat to high. When it boils, add macaroni and cook according to package directions. Do NOT overcook the macaroni!
Meanwhile, begin cubing the cheese. Melt butter in a skillet. Add flour and stir to make a roux. Add 1 1/4 cups milk and stir, cooking on medium heat, to thicken. Add cheese cubes. Stir until melted and sauce is smooth. You can add a little extra milk if you think it is necessary. Combine the cheese and cooked macaroni. It may seem a little thin at first, but if you let it sit for 5 minutes, the macaroni will absorb a lot of the liquid and it will be a nice consistency.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
Saute onion and ham with butter.
In a bowl, slightly beat the eggs. Season with salt & pepper.
Add ham mixture, hash browns and cheeses.
Bake in 9x13" pan at 350 degrees for 45-50 minutes, or until eggs are set.
Let stand 10-15 minutes, then cut and serve.
This is a good way to use up your leftover taco meat. This is the recipe I use. Make sure that if you want gluten-free or soy-free to check the labels carefully before buying any taco seasoning in the store.
Heat small skillet and add 1/2 T. butter. While that is heating, beat 2 eggs with heavy cream and salt & pepper. When pan is heated, add egg mixture. When omelette edges start to set up, lift edge with spatula while tipping pan so raw egg goes underneath. Continue going around the pan, lifting and tipping, until eggs are cooked through. Sprinkle some shredded cheese and taco meat on one side of cooked eggs. Fold edge without toppings over and carefully slide out of skillet onto serving dish. Garnish as desired.
Cook ground beef, crumbling as it cooks. While that is cooking, combine dry ingredients. Add seasonings to skillet with cilantro, lime juice and water.
Continue cooking, stirring occasionally, until the liquid has been absorbed.
We like to use fresh corn tortillas and cook them on a greased griddle until they are soft and starting to turn brown. Update: We have recently been toasting them over an open flame on our gas stove. That makes them lower calories and fat. Suggested garnishes include: cheese, fresh, chopped cilantro, sliced green onion, salsa, chopped lettuce, chopped tomato or guacamole.
A mixture of various kinds of canned beans, ground beef, bacon, BBQ sauce and molasses. You can also used dried beans (see my notes below). This could even be a main dish. Even our grandsons loved it and they are picky eaters!
Bake at 350 degrees for 1 hour in a 9x13" pan. This also works well in the crock pot on low for several hours.
Recipe Notes
I like to use dried beans and I had a lot of beans in my basement, so I used black turtle beans, pinto beans, baby lima beans, and cranberry beans. I started with about 1 1/4 cups of each variety. You can cook them in the crockpot with some water on low until they are done. I would like to try the oven method that I just recently learned about. Place the beans in a dutch oven and cover with water to 1" past the top of the beans. Bake at 350 for an hour and 15 minutes, or until done. When they are finished cooking, drain the extra liquid off, and use as you would the canned beans. Note: I still used Bush's baked beans. These took the place of the canned butter beans, kidney beans and lima beans.
I loved the idea I saw for Philly Cheesesteak Stuffed Peppers, especially since I have a wheat allergy, which makes it really hard to have the Philly Cheesesteak Sandwich. However, since this isn’t something my husband would normally prefer, I usually make it for lunch and it is quite time consuming to make just for me for lunch, so I created this easier way to enjoy the same thing which only takes about 20 minutes or so.
Melt butter in skillet and add onion. Cook for a few minutes, then add peppers and mushrooms. Cook briefly before adding roast beef. Season to taste. Stir frequently until everything is cooked and warm. Top with provolone. Turn off heat and lightly cover with foil until cheese is melted. Carefully transfer to serving dish.
This is a recipe my husband came up with several years ago and we still enjoy it at least weekly. A combination of bacon, potatoes, onions, sweet peppers, jalapenos (if you desire), and ham (opt.), topped with shredded cheese. Yum! Of course, any of these ingredients can be changed or deleted to your liking.
Cut up bacon by slicing across the slices into 1/4" or so pieces. Cook in skillet until just done.
Add remaining ingredients except cheese. Cook, stirring every 5-10 minutes, until done. You may need to add a little butter or oil to the pan, depending on the skillet you are using and the fat content in the bacon. Serve topped with cheese of your choice! Cilantro or green onion makes a nice garnish for this dish. You may also want to add salsa to the top.
Recipe Notes
We always buy jalapenos and sweet peppers by the bushel or half bushel at the farmer's market in the fall, then we dice them and freeze them in quart Ziploc bags, so they are always ready to go whenever we need them!
The potatoes are julienned using a nifty device called Nice Dicer. We have an old style one, that we have been using for years. It works great and saves a LOT of time!
To save some time on a weekday morning, cook up the bacon the night before and save in a covered container with the other veggies, all chopped and ready to throw in the pan the next morning!
Mix first five ingredients and shape into 3/4" thick patties (about 10). Bake meat patties at 375 for 20 minutes. Transfer to baking dish.
In large skillet, saute onion in a little oil. Add mushrooms when onion starts to cook. Stir in flour to thicken. Add water and beef base and stir over medium high heat until thickened. Pour over meat patties and bake at 350 for 30 minutes. (This can also be done on the stove over low heat. Stir frequently.)
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
Be careful of the beef broth if you are avoiding wheat or soy. I use Better than Bouillon Organic beef base and, for this recipe, I use two times the amount suggested on the jar for 3 cups of beef broth.
If you don't need gluten-free or wheat-free, go ahead and use all-purpose flour and regular breadcrumbs.
I used a 3 oz. scoop for the meat mixture and ended up with 11 patties plus about a half sized one.
In a large, heavy bottomed skillet, place all ingredients.
Cook, stirring constantly, until the sugar has dried on the almonds and it has a furry looking appearance.
Pour onto a large sheet pan and let cool.
Grease a lasagna pan.
Saute onion in butter in 4 qt. pan. Add salt and pepper as it is cooking. Add milk and chicken broth and bring to a simmer. Combine heavy cream and cornstarch. Add to pan and stir until it is blended. It should begin thickening very quickly. Turn off heat and add sour cream and cheese. Spread potatoes in greased lasagna pan. Pour milk sauce over potatoes.
Cover with foil and bake at 375 for 2 hours or more. Let set for 15 minutes or so and stir before serving.
Recipe Notes
For the chicken broth, I use about 2 tsp. Better than Bouillon Organic Chicken Base and add water to make 1 cup. This ensures that the recipe remains gluten-free and soy-free.
