Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
owl and set aside.
Jambalaya: Use a large, heavy skillet
Cook Zatarain's Jambalaya Mix according to package instructions, omitting the meat.
Reserve.
Heat oil in a wok.
Add crab and cook until done.
Add all the vegetables and lightly stir fry leaving vegetables crisp.
Add the tomatoes.
Do not overcook.
Add soy sauce, pepper, and pecans and mix well.
Add cooked Jambalaya, stir to mix well and cook until rice is hot.
Can be served as an entree or side dish.
urfavoriteglutenfreerecipes.info for more \"delicious recipes missing the gluten but not
Combine ingredients for gluten free flour mix that is in
easonings.
Add the gluten free flour to the potato mixture
rotein Balls: Couple ounces fat free cream cheese, couple large tablespoons
ogether until smooth and lump free.
Cover with saran and
ay ahead.
For the Jambalaya:.
Heat butter in skillet
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Combine first 5 ingredients.
Bring to boil and cook for 90 seconds.
Remove from heat.
Stir in 1/2 cup peanut butter; dissolve.
Add 3 cups quick cooking oats.
Add 1 tsp vanilla. Mix well.
Drop by teaspoonfuls onto cookie sheet. Cool for 30 minutes or until set.
NOTE: Some recipes omit the cocoa.
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2-04/features/ct-gluten-free-bread-recipes-20140204_1_bread-loaf
eat you like in your jambalaya.
Brown the sausage.
inutes to steam. Meanwhile, prepare jambalaya mix according to package directions
he mixture, then stir.
--------Jambalaya----------.
If you are using
Heat olive oil in a large pot over medium-high heat. Cook and stir sausage and onion in hot oil until the sausage and onion are browned, 7 to 10 minutes.
Pour water, jambalaya mix, and diced tomatoes with green chile peppers into the pot; bring the mixture to a boil, reduce heat to low, cover the pot, and simmer until the water is mostly absorbed and the rice is tender, about 25 minutes.
Brown sausage and ground round. Boil shrimp in shrimp boil. Stir in 2 1/2 cups of water and 2 (6 ounce) boxes of Zatarains jambalaya mix. Bring to a boil; stir. Reduce heat. Cover and simmer for 25 minutes. Stir occasionally. Remove from heat and let stand for 5 minutes. Stir in sausage, shrimp (peeled) and 1/2 jar of Pace picante sauce.
Soak lid of the Magic Clay Simmer Pot for 10 minutes in cold tap water.
In bottom of Magic Clay Simmer Pot, place Creole jambalaya mix and water.
Mix well.
Add chicken pieces.
Cover with water soaked lid.
Microwave on High for 15 minutes. Rearrange chicken pieces and cover with lid.
Microwave on 50% power for 25 to 30 minutes or until rice and chicken are done. Let stand, covered, 5 minutes before serving.
Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes.