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Spaghetti Sauce: Salt, Pepper to taste, Diced Tomatoes, tomato paste, diced onions, garlic powder, diced garlic, tomato sauce, and mix and heat until ready.

Boil water, with a pinch of salt in the water. Add Noodles to the boiling water. Cook until tender.

Tender Spaghetti (look at picture below)

Meatballs:

Place ground meat into a bowl, breadcrumbs, salt, pepper, garlic powder, garlic (diced), onion (diced), and 1-2 eggs. Mix together, once throughly mixed form into balls. Cook in a hot pan with hot Olive Oil. Cook until get a nice color on the outside.

Finish meatballs in oven at 400 degrees F. Cook until fully cooked. (no pink inside)

Garlic Bread:

follow directions on box.

serving size: 4-8
Spaghetti Sauce
1-2lbs. Spaghetti noodles
2-3 small cans of tomato sauce
1 small can of tomato paste
1-2 large cans of diced tomatoes (depending on how much you like tomatoes)
about 20 black olives chopped
2tsp- garlic powder
1tsp- pepper
1 tsp- salt
2tsp- onion powder
1/2 onion diced
4 cloves of garlic diced
3 tsp- Italian Seasoning

In a large pot combine the tomato sauce, tomato paste, diced tomatoes, garlic powder, pepper, salt, onion powder and stir together. In a seperate cooking pan heat about 4 tablespoons of Olive Oil and cook off the diced onion and garlic. Once the onion and garlic has cooked off pour into the tomato sauce mixture and stir until throughly mixed. Keep on the heat at the lowest setting then once the meatballs are ready place the meatballs into the tomato sauce and stir together and heat until the noodles and mozzarella sticks or garlic bread) are ready and serve.

Fill cooking pot with water until boils add about 1/2 teaspoon (tsp) of salt, add spaghetti noodles and about 2 tablespoons (tbls) of Olive Oil. Cook the noodles until al dente ( with some bite to it but soft).  Drain the spaghetti noodles and pour into a bowl then mix in a little bit of  olive oil to help keep the noodles from sticking. ( do not rince noodles as the good starches will be washed away)

Meatballs
1- 1 1/2 lbs ground beef
1/2 finely grated parmesan cheese
1 whole egg
1 1/2 tsp dried basil
1 1/2 tsp dried parsley
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. red pepper flakes
1/2 cup bread crumbs

Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

Lay out festive shapes on wax paper.

Combine two pieces of chicken with fresh carrots, onion, soup greens, basil, turnip, leek, parsnip etc. in a large pot of boiling water and simmer for at least two hours.

A good cheat that really increases flavor is to add a bouillon cube and tablespoon of sugar.

Right at serving, float the noodles in each individual bowl of soup.

Place white chocolate squares in a microwave safe bowl. Melt in microwave for the amount of time it says on the bag. Place chocolate squares in microwave safe bowl. Mel in microwave for the amount of time it says on the bag.

While the white chocolate squares are melting crush the candy canes in a plastic bag. Take out a cookie sheet, cover it with wax paper or butchers paper. Pour out all of the crushed candy canes on the cookie sheet. Pour the melted white chocolate over the crushed candy cane. Once the chocolate has melted pour that over the white chocolate and let sit until cooled, if it hasn’t set yet place in fridge over night. Once the chocolates have set take out of cookie sheet and break into smaller pieces.

http://hphotos-snc3.fbcdn.net/hs028.snc3/11565_182780203140_55330643140_2997315_5161989_n.jpg

1 to 2 Tbsp. gluten free Worcestershire sauce
2 to 3 tsp. of Better than Bouillon*

1. Sauté mushrooms over medium-low heat in 1 tsp. of olive oil. Set the mushrooms aside once they have released their juices.

2. In a clean skillet, melt the 4 Tbsp. of butter. Once the butter is melted, gradually add the flour to the butter while constantly whisking.

3. Once you’ve added all of the flour, allow the roux to cook for a few minutes while you continue to whisk it.

4. Gradually began to add the stock to the roux. Add a little bit and whisk it in before you add any more. Once you’ve added all of the stock begin adding the cream.

5. After adding all of the cream, bring the sauce to a simmer and let it cook for one minute. Continue whisking since the sauce may continue to thicken. Add the sautéed mushrooms into the sauce. Cook on low for twenty minutes.

6. Add the gluten free Worcestershire sauce and concentrated broth to the gravy. Stir well.

7. Add water to the gravy to thin it down to the consistency that you like. I usually just pour the water in gradually while whisking the gravy. Taste the gravy to see if it needs any additional seasoning; if so, add it.

8. Pour the gravy over the turkey and dressing on your plate and enjoy!

*1 tsp. of Better than Bouillon mixed with 1 c. water makes 1 c. broth. If you don’t have any, maybe you can use this information to figure out how many bouillon cubes to add.

Source:

http://www.glutenfreecookingschool.com/archives/gluten-free-thanksgiving-recipes/

1 Tbsp. poultry seasoning
1 Tbsp. rubbed sage
3/4 tsp. salt
1/2 tsp. black pepper

4 c. chicken or vegetable stock **
2 eggs, well beaten
2 Tbsp. baking powder

1. Bake a recipe of Gluten Free Southern Cornbread (or any sugarless cornbread recipe). Set aside to cool. Make some gluten free bread crumbs* if you don’t have any on hand.

2. Dice the onions and celery. Melt a stick of butter in a large skillet. Saute the onion and celery in the butter until the onion is transparent. (Yes, a whole stick of butter. You can diet next year =)

3. Crumble the corn bread into a really large bowl. Add the breadcrumbs, onion and celery, and all the rest of the ingredients. Stir everything really well. We’re looking for homogeneous gloop here.

4. Pour the dressing into a 9 x 13 casserole dish and bake at 350 degrees for at least an hour. If, after an hour, the dressing is not brown on top or is not firm in the center, keep on cooking until it is.

* I used leftover heels from loaves of Finally, Really Good Sandwich Bread and Brown Rice & Buckwheat Sandwich Bread that I had frozen. A short defrost in the microwave and a few pulses with the Cuisinart and I had some lovely breadcrumbs =)

** In the test run I used six cups of stock and the dressing was too moist. I usually use two cups of stock which makes a dressing that is drier than I like, but perfect for John. Thursday I’ll be making it with four cops of stock, so that’s what I put here. If you’re the least bit hesitant about four cups, then just use two and make extra gravy =)

Source:

http://www.glutenfreecookingschool.com/archives/gluten-free-thanksgiving-recipes/

Whisk together milk, cornstarch, spices, and 1 Tbsp granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.

Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.

Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.

Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.

Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.

Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.

Source:

http://www.glutenfreecookingschool.com/archives/gluten-free-thanksgiving-recipes/

1 cup light vegetable broth
1 tablespoon arrowroot starch dissolved in a little cold water
1 generous cup chopped roasted green chiles- hot or mild
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste

For the filling:

1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky [I cube mine, then soften just a little]
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, or curry, mild or spicy, as you prefer
Sea salt and black pepper, to taste
2 tablespoons chopped fresh cilantro

To Assemble:

2-4 tablespoons light olive oil or vegetable oil, as needed
8 white corn tortillas (I used Mission gluten-free tortillas)
Shredded Monterey Jack cheese, or vegan cheese, if desired

Preheat your oven to 350 degrees F. Choose a baking dish that would hold 8 enchiladas.

Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.

In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.

In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.

Grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them – one at a time – as you stuff each one.

How do I stuff thee?

Lay the first hot tortilla in the sauced baking dish; wet it with the sauce.

Spoon 1/8 of the sweet potato mixture down the center.

Top with 1/8 of the black beans.

Wrap and roll the tortilla to the end of the baking dish.

Repeat for the remaining tortillas. Top with the rest of the sauce.

If you like, top with a sprinkle of shredded Monterey Jack cheese.

Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

Serve with a crisp salad of baby greens and herbs spiked with oranges, strawberries, watermelon or halved grapes. For quick and easy salad dressing recipes see Three Ways to Dress a Naked Salad.

Serves 4.

Source:
Read more: http://glutenfreegoddess.blogspot.com

Preheat oven to 350 degrees. With serrated knife, cut a two inch slice from the top of the pumpkin and reserve. Remove seeds and fibers.
Blend oil and garlic and rub into the interior of the pumpkin, then place in a large roasting pan. Alternate layers of toast crumbs and cheeses inside the pumpkin.
Combine half and half, salt, pepper and nutmeg and pour over layers.
Replace top and bake pumpkin 2 hours, gently stirring contents after 1 and 1/2 hours. Accompany with French bread, buttered and toasted, if desired, for dipping.

Source:

http://familyfun.go.com/thanksgiving/thanksgiving-dinner-recipes/thanksgiving-appetizers/2/