Download Allergy-free Desserts: Gluten-free, Dairy-free, Egg-free, by Elizabeth Gordon PDF

By Elizabeth Gordon

ISBN-10: 0470448466

ISBN-13: 9780470448465

A set of scrumptious dessert recipes for people with allergy symptoms to nuts, dairy, gluten, and so forth. Even these with out asthma won't understand the adaptation. locate recipes for cookies, bars, fast breads, brownies and frostings, pies and extra! attempt pink Velvet Cake, scrumptious Baked donuts, large effortless darkish Chocolate Fudge or Blueberry truffles. discover ways to use allergy-free choices on your personal recipes too! Elizabeth Gordon, tough hide, colour images, 191 pages, 2010(c).

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Extra info for Allergy-free Desserts: Gluten-free, Dairy-free, Egg-free, Soy-free, and Nut-free Delights

Example text

Add fava or lima beans, the peas and the water. Season with salt and pepper to taste and stir in the thyme. Cook covered over low heat for 10 more minutes, or until vegetables are just tender; do not overcook. Stir sugar into vinegar and stir the mixture into the vegetables. Cook over medium heat without a cover for about 3 minutes. Serve warm or cool but not chilled. [ 23 ] Antipasto and Salad Eggplant Marinara Melanzane alla Marinara 2 eggplants, about 11/2 liz 1 1 2 1 liz pounds each boiling water cup white vinegar tablespoon salt teaspoon freshly ground pepper garlic cloves, minced teaspoon crumbled dried oregano teaspoon dried basil 6 to 8 servings from Southern Italy 3/4 cup olive oil liz cup seedless golden raisins, plumped in warm water and drained liz cup pine nuts (pignoli) 3 whole canned sweet red peppers (pimiento), cut into liz-inch dice Trim eggplants and cut them into I-inch cubes, leaving on the skin.

1/4 cup olive oil 2 tablespoons minced onion 2 tablespoons minced celery 2 tablespoons minced carrot Ih. pound chicken meat, approximately, cut from legs or breast, and cut into 1/4 -inch cubes salt freshly ground pepper 1/4 to 1/3 cup dry white wine 1/2 pound chicken livers, trimmed and chopped 1/4 cup drained capers 4 flat anchovies, drained 2 tablespoons brandy l/s teaspoon grated nutmeg 2 tablespoons butter, at room temperature and cut into small pieces 1/3 cup hot chicken bouillon, approximately 1 long loaf of French or Italian bread, cut into 1/2- to 3/4 -inch slices olive oil Heat 1/4 cup olive oil in a large, deep frying pan.

If any rice stuffing is left over, cook it alongside the tomatoes. The saffron in the rice gives a pretty color effect. 8 large ripe but firm tomatoes 1/2 cup olive oil 1/3 cup minced parsley 2 garlic doves, minced 1 cup raw long-grain rice 1 teaspoon saffron (op tional) 2 cups hot chicken consomme salt pepper 1/8 teaspoon ground cinnamon Cut a slice from the top of each tomato, under the stem, and scoop out the pulp with a teaspoon. Be careful not to break the shells. Strain the pulp through a sieve and reserve.

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