pizza ebooks

Mix in a bowl:

 1/2 cup raisins

1 teaspoon old bay seasoning

A 5/6th of a cup mayonnaise

1/2 cup sour cream

2 tablespoons apple spider vinegar

Finely Shred- 

1 head of cabage

1 cup of carrots

2 granny smith apples

grass fed beef back ribs are best prepared "hot and fast." This gives the fat a luscious crunch while keeping the meat nice and rare.  

There’s nothing fancy here- set the ribs on a baking sheet and cover with oil and salt. 

Put in a preheated boiler and cook until they are done on both side by flipping them with tongs at least once.

My ribs were fully cooked in 16 mins(Five minutes top, flip for 8 minutes on bottom, flip for 4 minutes on top) but the amount of meat on your cut and  the heat of the broiler will vary. 

Once they are done you can apply black pepper or bbq sauce or whatever else you want. Bone appetite!

 This was a no work, a delicious recipe that I highly recommend.

Chicken breasts+ butter + sweet curry powder + hot sauce+ shredded coconut + honey

Step 1: throw in 2 large chicken breasts into a cast iron skillet at medium heat. Step 2: throw in a generous amount of butter and enough shredded unsweetened coconut to lightly coat the chicken. Step 3: start to cut the breasts into thin fillets with your sharp spatula because you are too lazy to cut the breasts any other way. step 4: stir it all around, once the chicken is fully cooked bring it to low temp and add honey and sweet curry and hot sauce to taste. Since its on a low enough temp as to not burn the honey you should have no problem.

I would also recommend you pair the chicken with cauliflower as I did, Just throw them into the pan at the start with the chicken.

http://olivegardenathome.blogspot.com/2013/02/potato-parmesan-chicken.html

what i do differently: brine the chicken and deep fry it instead of baking. potato starch instead of flakes

Gluten Free Ricotta Gnocchi with Quick Tomato Sauce Recipe

IngredientsGnocchi

2 cups ricotta cheese 1 cup finely grated parmesan cheese plus more for serving 2 large eggs Small pinch of kosher or sea salt 2 gratings of fresh nutmeg Approximately ½ cup potato starch (not potato flour)

Sauce

2 teaspoons olive oil 1 small onion, finely diced Pinch of crushed red pepper flakes 2 cloves garlic, finely mined 1 – 35 ounce can of whole plum tomatoes (preferably San Marzano) – drained and sauce reserved 6 or 7 fresh basil leaves, finely chopped Salt and Pepper

Directions

Place your ricotta in a strainer or wrap in some cheese cloth an put in a colander and set over a bowl to catch the liquid, place a piece of plastic wrap over the ricotta and refrigerate overnight (or up to 24 hours).

Mix the drained ricotta with the parmesan cheese, eggs salt and nutmeg until well blended. Start with ¼ cup of potato starch, add to mixture and blend well.

Bring a large pot of salted water to a boil and drop a big spoonful (I use a small ice cream scoop – about 1 tablespoon sized) into the boiling water. Cook until it swells and rises to the top, about 2 -3 minutes. Remove with a slotted spoon remove from the water and gently push it with your finger. If it falls apart you need to add more potato starch. Repeat until one gnocchi comes out perfect. At this point, prepare the sauce, keeping the cooking water warm.

Heat a large skillet over medium heat and add the olive oil. Add the onions, salt and crushed red pepper and cook until the onions are soft and translucent, about 7 or 8 minutes. Add the garlic and cook for 2 minutes. Add the drained tomatoes and break them up with a spatula or you hand into rough chunks. Add ¼ cup of reserved tomato sauce. Raise the heat and bring to a boil. Turn heat down and simmer for 15 minutes. Blend the sauce either with an immersion blender or in a regular blender until almost smooth but not pureed. If blending in a regular blender, remove the little plastic insert from the top and hold a kitchen towel over the top to keep it from exploding. If the sauce is too thick add a little more of the reserve tomato sauce. Return to the pan and stir in the chopped basil. Taste the sauce and adjust seasoning with salt and pepper if needed. Keep warm while cooking the gnocchi.

Return the large pan of salted water to a boil. Drop the gnocchi batter into the boiling water with either a large spoon or small ice cream scoop – do this in 2 or 3 batches so there are only about 8 – 12 gnocchi in the pan at a time. Cook until the gnocchi swell and float to the top, about 2 -3 minutes. Remove with a slotted spoon, spider skimmer or mesh strainer with a long handle and blot with a tea towel. Place on a plate and keep warm until all the gnocchi are cooked.

Ladle some sauce on the plate, spread it out a bit and place 4 – 6 gnocchi on top. Serve with grated parmesan cheese.

Servings

This Gluten Free Recipe Serves 4 – 6 People.

http://www.thekitchn.com/basic-technique-how-to-work-wi-75119 This is a great general guide to gelatin. 

http://www.diynatural.com/healthy-snack-ideas-homemade-gummy-bears/ Here is a great collection of recipes.  I will add pictures and more detail later.