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No Wheat Pizza Dough

----- Original Message ----- 
From: Wade 
Sent: Saturday, January 02, 2010 1:52 PM
Subject: No Wheat pizza dough

My 14 year old daughter is on a NO wheat, No soy (vegetable oil w/soy) No citrus diet.
I'm looking for a bread / pizza dough recipe that I can use.


Hello Wade,

See these these:

No-Wheat Pizza Crust

Homecooking @

Fitness & Freebies

Sure Talent

No-Wheat Recipes

No-Wheat Recipes 2


Almond Flour Waffles

----- Original Message ----- 
From: PAULA 
Sent: Monday, June 26, 2006 2:33 PM
Subject: Almond Flour Waffles

Looking for a waffle recipe that calls for almond flour.

Hello Paula,

These three sites all have almond flour waffles recipes:

Kitchen Chemistry

All Recipes

Whole Approach Forums


Peanut Brittle

----- Original Message ----- 
From: Beaton 
To: Phaedrus 
Sent: Thursday, January 07, 2010 5:54 PM
Subject: peanut brittle without any kind of syrup and with soda

Phaedrus, having helped me in the past I am hoping you might be able to find what I can't.
I had a small sheet of recipes from a local utility company (natural gas) which had a 
recipe for peanut brittle using only sugar, nuts and soda to the best of my knowledge. 
It didn't have any type of syrup and I'm not sure if it had flavouring or not, as its 
been close to 15 years since I found the thing after moving, and then lost it again for 
some weird reason! 

You melted the sugar in a skillet, and cooked it according to the directions and then 
just before pouring it from the pan after adding the nuts, you added the soda which made 
it foamy and then you poured it into a greased pan, and let set. Made the best peanut 
brittle, and was delicious. It was white sugar and we had problems with it when the local 
stores started bringing in beet sugar which was improperly crystallized at the factory, 
it wouldn't melt! Too much lime added and not rinsed out was what my brother said. 

I need the quantities of each ingredient and know roughly how to do the rest, although 
good directions wouldn't hurt. I've searched and searched the web for weeks now looking 
for a recipe without corn syrup or other syrup and with soda! 


Hi Eva,

See below.


Peanut  Nut  Brittle

2 c. sugar
1 tsp. baking soda
2 c. peanuts
1/4 tsp. salt
1 tsp. vanilla

Heat sugar gradually. Stir constantly over medium heat. Quickly, stir in salt, soda and vanilla. 
Pour quickly over greased cookie sheet layered with peanuts. When cold, crack into pieces. 
Peanut  Brittle

2 c. granulated sugar
1 tbsp. butter
1/2 tsp. soda
1/2 tsp. salt
1 c. peanuts

Caramelize sugar; remove from fire and quickly add peanuts, butter, salt, and soda. 
Stir until blended and quickly pour in greased, buttered cookie sheet. Cut or break. 
Must use an iron skillet.
Peanut  Brittle

1 lb. salted peanuts
4 c. sugar
1/4 tsp. baking soda

Sprinkle salted peanuts in a greased cookie pan 15 1/2 x 10 1/2 x 1 inch.  Melt sugar in 
an 11 or 12 inch fry pan over medium heat, stirring constantly.  (If an electric fry pan 
is used set control at 375 degrees.)  When the sugar becomes a light brown syrup, stir in 
baking soda and quickly pour it over the peanuts.  Cool.  Break brittle in pieces. 
Yields 3 pounds. 

Edamame Salad

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Edamame is more commonly known as a soybean, harvested at the peak of ripening right 
before it reaches the "hardening" time. 

2 pounds frozen, shelled edamame
4 quarts water
2 tablespoons salt

1/2 cup rice wine vinegar
2 tablespoons vegetable oil
1 tablespoon light soy sauce
1 tablespoon honey
1 teaspoon lemon juice
1 teaspoon coarse salt
1/2 teaspoon white pepper
1/2 cup shredded carrots
1 tablespoon finely minced shallot


For the edamame: Add salt to water in a large stock pot. Bring to boil, and add 
edamame. Cook for five minutes and drain. Rinse immediately with cold water. 
Drain well and set aside. 

For the dressing: In a large, non-reactive bowl, whisk vinegar, oil, soy sauce, 
honey, lemon juice, salt and white pepper. 

Add drained edamame to bowl. Add carrots and shallot. Toss well to combine. Chill 
at least two hours. 

Bring to room temperature 30 minutes before serving.

Crawfish Pie

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Crawfish  Pie

3/4 med. bell pepper, chopped
1 lg. onion, chopped
2 ribs celery, chopped
3/4 c. butter
6 tbsp. crawfish fat (optional)
1 1/2 lb. peeled crawfish tails
1/2 c. chopped green onions
1/2 c. minced parsley
1 1/2 tsp. salt
1/2 tsp. black pepper
1/8 tsp. red pepper
1/2 tsp. garlic powder
Dough for a double crust pie

Saute bell pepper, onion and celery in butter until tender; add crawfish fat and 
simmer 10 minutes.  Add crawfish tails, green onions, parsley and seasonings. 
Thicken if necessary with a little cornstarch; let cook long enough to thicken 
gravy.  Place half of the pie crust dough in a 9 inch pie pan.  Fill with the 
cooled filling.  Place top crust on pie, moisten edges and seal edges. 
Cut 2 or 3 (1 inch long) slits in the top crust.  Bake 10 minutes at 450 degrees; 
lower oven to 375 degrees and cook for 35 minutes longer or until crust is golden brown. 

"For the rest of the bounty, we were on our own - field peas, boiled new potatoes with parsley, baby pattypan squash that looked like white flying saucers, raw spinach mixed with quartered hard-boiled eggs and bacon, crisp sugar snap peas salted and buttered."
A Widow's Curse by Philip DePoy

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