Directions

Make Au Jus after slicing Prime Rib Roast (recipe below).

Separate the drippings and juices from the fats. The easiest method is to use a special spouted cup that pours the juice and drippings from the bottom of the cup, as the fat will rise to the top of the cup. An alternative to that is to pour all the fat and drippings into a heat-proof container and then place it in the freezer for a few minutes, the fat will form on top, and then you can scoop it off the top for the Yorkshire Pudding, leaving the drippings for the Au Jus.

Measure out 2 cups, add the red wine and simmer to reduce, concentrating the flavor. Add some of the juices collected when the roast is sliced and add to pan. Simmer a few more minutes, add salt and pepper to taste. (The ideal percentage is two cups drippings and juices to 1/3 cup red wine; if you have more or less just adjust the amount of wine to fit the recipe.)

Chef's Note: in most cases, the better the wine, the better the sauce. It is especially nice to use some that you will serve with dinner.

Prime Rib Roast
Wash and dry the roast. Score the fat cap (down to the meat, but not into) and salt the roast profusely with a prepared rub (or make your own with herbs, spices and lots of salt). Air dry, uncovered, in the refrigerator at least 24 hours. Take out and allow to come to room temperature, 4 hours for a 19 lb. 7 rib roast we tested.

Preheat oven to 450°. Place roast, fat side up, in a shallow, oiled roasting pan. Sear at the high temp. for 30 minutes. Reduce oven temperature to 200° and roast until desired temperature is reached, for the 19 pounder, it took 3 1/2 more hours at 200°. Using a thermometer is recommended to insure perfection for your holiday meal: 145° for med. rare, 160° for medium, and 170° for well done.

Take the roast out of oven and remove to cutting board. Tent loosely with foil. Now you can separate the oil/fat in the pan for the Yorkshire Pudding and the drippings for the Au Jus.

1 19 lb. 7 rib roast serves 10 to 14 very happy people.

Directions

Cook and drain sausage and onions. Mix all ingredients except cheese. Pour into 11x17-inch pan or two smaller pans. Top with cheese. Bake at 350 degrees for 40 minutes. Cut into squares and serve warm. Special Notations: This can be made and baked in large muffin tins and frozen for 'on the go' breakfasts.

Directions

Yield: Makes approximately 12-14 empanadas

Empanada Dough Instructions:
Empty contents of 1 bag (3-1/2 cups) of Pamela's Gluten-Free Bread Mix, remove yeast packet (no yeast packet in 4LB bag). Cut up both chilled butter sticks into small squares and add to mix. Using either your fingers or a pastry cutter blend the butter into the flour mixture until it resembles coarse pea-sized crumbles, careful not to over blend so that the butter does not melt too much. Slowly add the ice water 1 tablespoon at a time using a fork to blend with the dough. When the dough just begins to come together use your hands to bring it together. The dough should not be too sticky or so dry it is falling apart.

Shape into a ball and wrap in plastic wrap. Set in fridge at least 1 hour or until ready to use. Dough can be frozen overnight and taken out and thawed the next day at room temperature or in fridge.

Filling Instructions:
Heat olive oil over medium heat. Add onions and sauté until translucent, approximately 5 minutes. Add peppers and sauté 5 minutes, or until they begin to soften. Add garlic and sauté 2 min. Turn heat to medium-high. Add beef and coarsely crumble into mixture until well-incorporated and pea-sized. Add the rest of ingredients and sauté until all the juice has evaporated from pan. Take mixture off stove and allow to cool to room temperature (note: the beef mixture can be made a day ahead of time and held in the fridge until ready for use).

Making the Empanadas:
Pre-heat oven to 375º. Roll out a long sheet of wax or parchment paper and dust lightly with Pamela's Gluten-Free Bread Mix. Set dough on sheet and press down with hands to form an even round, then dust top with additional mix. Place another sheet of wax or parchment paper over and roll dough out until approximately 3/4-inch thick. Using a 4-inch round pastry cutter, or anything approximately that big in your kitchen, cut out circles. Place another, smaller piece of parchment down and dust with mix then set one circle down, dust top and roll out to 1/4 to 1/2-inch thickness. They will be approximately 6-inches in diameter.

Put two heaping spoonfuls of the beef mixture in the center of the dough. Using either a pastry brush or your fingers brush a small amount of the beaten egg all along the edges of the dough. Gently fold the dough over and match the ends together lightly pressing down to seal any open spaces. Press a fork all along the edge of the empanada and placed finished pastry on a well-greased cookie sheet. Repeat the above instructions for the rest of the empanadas. Dough can be pulled back together and rolled back out to yield more.

Brush the tops of each empanada with the egg mixture and place in oven. Cook 17-20 minutes or until dough is lightly browned, edges will be slightly more browned. Take out and serve with a dab of Chipotle Creme Sauce for dipping.

Chipotle Cream Sauce Instructions:
Blend all ingredients in a blender at high speed until fully blended. Sauce can be chilled in fridge until ready for use; also makes a great dip for chips and vegetables.

Chef's Notes:
If you have only one bag of Pamela's Gluten-Free Bread Mix you can substitute Pamela's Baking & Pancake Mix for the rolling and forming of the empanadas.
You can also make the filling spicier by leaving some of the seeds of the peppers, but be warned - the sauce is pretty spicy! Or, for a less spice, cut the spices, this is true for both the sauce and the filling.
The filling is entirely up to you! I love this filling because the raisins balance out the heat of the peppers and seasoning, but feel free to use turkey, pork, lamb, or even just sautéed vegetables! It can also be made vegan by simply substituting shortening for the butter and making an all vegetable filling.

Recipe’s back story:
I grew up in Texas, so I love the flavors of the southwest. After experimenting with Pamela's Products, I came up with this delicious, spicy savory treat that no one could tell didn't have gluten! I don't see any reason why I have to eat differently than other people so I make the things my friends and family are used to- just gluten-free. We all enjoy them together.

Directions

Dough makes two - 12 to 14-inch crusts.

Combine Pamela's Gluten-Free Bread Mix, yeast packet, oil and water (no eggs are used). With a Heavy Duty Stand Mixer mix on medium for 2 minutes. Pour 1/2 dough onto greased cookie sheet or pizza pan (for added texture sprinkle corn meal on pan). Use oil or non-stick spray on dough and fingers to keep fingers from sticking when spreading dough into pizza shape. Let rise 1 hour, then add sauce and toppings. Bake in a preheated 375º oven for 25 to 30 minutes on a lower rack. Dough will puff when baking. For a crispier crust bake at 400º or try the Pamela's Crunchy Pizza Crust recipe.

To freeze for later use, partially bake crusts for 15 to 20 minutes, wrap after cooling, and freeze. To bake: remove from freezer, add sauce and topping, bake for 15 minutes at 375º. Or cool and wrap partially baked crusts, then freeze for later use. Remove from freezer, add toppings, and bake for 10 to 15 minutes.

Pizza Ideas:
#1. Ready-made pasta sauces make a quick pizza sauce and come in a variety of flavor combinations.
#2. Try adding seasonings or cheese to the dough for interesting flavors.

© Pamela's Products

Directions

Soup:
Combine all soup ingredients in a large stock pot. Cook until carrots begin to soften. Bring to a boil for dumplings. Remove bay leaf.

Dumplings:
Combine dry ingredients then slowly add milk and mix lightly. Drop by heaping tablespoons into boiling soup. Cook until dough is cooked through. About 10-15 minutes. Enjoy!!!

Directions

Yield: 16 ravioli

Heat 1 tablespoon of the oil over medium-high heat in a medium non-stick skillet. Season the chicken with half of the salt and pepper. Cook the chicken and shallots in the oil, stirring often, for 5 minutes or until the chicken is cooked through. Transfer to a large bowl and mix in the crumbled cheese. Set aside.

Return the skillet to high heat and add the remaining oil. Cook the tomatoes, stirring frequently, until the tomatoes are softened and browned in spots. Reduce the heat to medium, add the vinegar and remaining salt and pepper, and cook for 1 more minute. Add the basil and turn off the heat. (Reheat if desired before serving).

Prepare bread dough using the Oven Baking preparation (using eggs, yeast packet, oil and water). Divide dough into fourths. Using your hands, roll 1/4 of the dough into a log shape. (Keep the unused dough in the refrigerator until needed).

Dust a cookie sheet, your work surface and a rolling pin with cornmeal. Place the dough log onto your dusted work surface and, using the rolling pin, roll the dough into a rectangle 4-inches x 8-inches long. Cut the dough crosswise into four strips, each 4-inches x 2-inches. Place 2 Tablespoons of filling toward the end of one dough strip, leaving 1/2-inch border. Slightly flatten the filling. Fold the other end over the filling and crimp the edges closed with a fork. Place the filled ravioli on the cornmeal dusted cookie sheet in the refrigerator, and repeat with the remaining dough and filling, re-dusting your work surface and rolling pin as necessary.

Heat the butter on medium-high in an extra-large non-stick skillet. If you do not have an extra-large skillet, divide the butter and broth in half and cook in two batches. Add the ravioli and cook for 1-2 minutes or until lightly golden brown. Turn carefully and cook 1-2 more minutes until lightly golden brown. Turn the heat to high, add the chicken broth and cook 2 more minutes, or until the dough is set. Serve immediately with the tomatoes.

Chef's Notes: A very special treat with a simple list of ingredients! There are three parts: sauce, filling and pasta. The Sauce is so simple and so delicious you won't need any hints.

Filling: After cooking the chicken and shallots and combining them with the cheese, let cool and then chop fine so large lumps won't tear the tender pasta. Pasta: When rolling the pasta I used wax paper and LOTS of cornmeal masa which is finely milled. I used a lot of butter for a golden color on the ravioli and the recipe yielded about 20, 3-inch raviolis.

Directions

*Fry bacon in large stock pot and remove, reserving bacon for another use. Remove all but 2 Tbsp drippings.

Saute the onions and celery in oil until translucent.

Blend Pamela's Gluten-Free Bread Mix, salt and pepper, and sprinkle over the veggie mixture and stir for about a minute. Add the clam juice and potatoes and cook until potatoes are cooked through, about 15 minutes. Add cream and heat through, being careful not to boil the soup after adding the cream.

Chopped parsley is a nice addition to sprinkle on top.

Chef's Note: I like to use the chopped bacon in a BLT Salad that I usually serve with the Creamy Calm Chowder. Tossed with a nice vinaigrette, the acid in the salad makes a nice contrast to the creamy nature of the soup.

Directions

Dough makes two - 12 to 14-inch crusts, or 3 to 4 smaller personal sized crusts.

Combine Pamela's Gluten-Free Bread Mix, yeast packet, oil and water (no eggs are used). With a Heavy Duty Stand Mixer mix on medium for 2 minutes. Cut dough into two or three portions (based on your desired pizza size). Spread one portion of dough per pizza onto parchment paper (do not use wax paper). Use oil or non-stick spray on dough and fingers to keep fingers from sticking when spreading dough into pizza shape. Let rise 60 to 90 minutes. With a pizza stone in the oven preheat oven to 375º. For a thinner crust, spread dough thinner again, after it has rested for the 60 to 90 minutes. Bake without sauce on the parchment paper on hot pizza stone for 15 to 20 minutes until pizza is lightly browned. If a pizza stone is not available you could use a cookie sheet under the parchment paper.

Pull lightly browned crust from the oven and dress with sauce and toppings. Return to oven and bake on stone until toppings hot, approximately 5 minutes. OR remove crust from oven after initial baking, let cool, wrap and freeze or refrigerate for later use.

To bake frozen or refrigerated par-baked crust: remove from freezer or refrigerator. Let thaw if frozen, or warm to room temperature. Dress with sauce and topping, With a pizza stone in the oven preheat oven to 375º, then bake on hot pizza stone until toppings are hot, approximately 5 minutes.

Pizza Ideas:
#1. Ready-made pasta sauces make a quick pizza sauce and come in a variety of flavor combinations.
#2. Try adding seasonings or cheese to the dough for interesting flavors.

Directions

Yield: 6 generous to 12 servings

Filling Directions
Bake frozen potatoes as directed on package. Cook frozen vegetables on stove top or microwave just until thawed. Cut chicken into generous bite size pieces (about 2 cups). Pour 1/2 can of cream of celery soup on bottom of 9x13 pan, which has been sprayed with oil. Combine chicken, cooked and drained veggies, and potatoes in large bowl and mix in carefully the remaining 2-1/2 cans of soup, coating all ingredients. Carefully pour into prepared pan and cover with pie crust shapes.

Crust Directions
Chill all ingredients. Cut in butter and shortening into Pamela's Gluten Free Bread Mix until pea sized pieces form. Add ice water and mix just until dough comes together. Divide dough in half and form into flat disks. Freeze one for another use and chill the other disk for 1 hour. Roll out between plastic wrap or parchment to 1/4-inch thick shapes.

Preheat oven to 375° and bake at for about 1 hour until crust shapes are lightly brown but cooked throughout, and sauce is bubbling. Let rest 10 minutes before serving.

Chef's Note: This is great to make ahead and just microwave individual portions. Use fun or seasonal shapes for the crust and let the juice from the chicken and veggies seep up through the spaces. For the veggies: use your favorite combination or the traditional, carrots, peas and onions. For the potatoes, try Alexia Foods Oven Reds. Always check with manufacturer to ensure all products are gluten-free.

Directions

Yield: 6 servings

Pre-heat oven to 375º.

Lightly grease an 8-inch x 8-inch square baking dish. Mix the Pamela's Baking ; Pancake Mix and the butter with a fork until the mixture resembles coarse crumbs, add the milk, and stir with a fork. Put half the mixture in the bottom of your baking pan, then sprinkle on 1 cup mozzarella, 1/2 of the thinly sliced ham, then 1/2 of the thinly sliced turkey. Spread strawberry fruit spread on top spreading to within 1/2 inch of the edge, then layer the last half of the ham, then the last half of the turkey, then sprinkle on 1 cup mozzarella. Spread the rest of the baking mix on top, and bake for 30 minutes. When nicely browned remove from the oven and sprinkle with powdered sugar. Allow to sit for 5 to 10 minutes before cutting and serving. Cut into wedges and enjoy.

Recipe’s back story:
My mother took me to the Ayres Tea Room in Indianapolis, IN when I was young and I chose their Monte Cristo Sandwiches. My mother decided to try her own much easier version of the traditional sandwich that I loved so much. I now have a little boy and I wanted him to have my Mother's Easy Monte Cristo Sandwiches, so I converted her recipe. It is now his favorite. The Ayres Tea Room is gone, and so is my mother. Although the Indiana State Museum has tried to replicate the Ayres Tea Room in their building where I now take my little boy. My Easy Monte Cristo Sandwich recipe is now my little boy's favorite, and he loves taking the leftovers in his lunch.

Directions

For this recipe you will need either English muffin rings or you can make your own foil molds (directions below). You can also use tuna fish cans or store-bought specialty pans for buns.

Mix dough according to directions for baking bread. Spray the inside of each mold with non-stick spray and place them on a baking sheet. Put 2 heaping spoonfuls of dough in each mold and spread with a spatula to flatten and fill the bottom of each mold. Be careful that you don't put too much dough in each cup or your bun will be too thick. Remember that it will rise when baking. I made 6 large buns from the regular Pamela's bread dough. Let rise according to directions.

Before baking, you can brush the tops of the buns with an egg wash (egg mixed with water) and sprinkle sesame seeds on top. The egg wash helps the tops to brown and also to hold the sesame seeds on.

Bake at 350° until medium brown, about 25-30 minutes. When finished baking, take the buns out of their molds and cool on a cooling rack.

Make aluminum foil molds by cutting the foil into a circle and pinching the edges all around to create a large cup shape, or into long oblong shapes for hot dog buns. Make it as big around as you would like your bun to be. You can smooth the bottom of the cup with your finger if you want the bottoms to be more smooth.

Directions

Yield: 8 dogs

In a 12-inch skillet heat approximately 2-inches of oil to 375°.

Slice hot dogs into quarters and set aside.

Mix dry ingredients together.

Lightly whisk eggs and water. Add wet ingredients to dry ingredients, whisking until smooth. Heavily coat sliced hot dogs in batter in place in hot oil for about 4 minutes until dark golden brown. Drain hot dogs on cooling rack and serve.

For a county fair type corn dog, make the recipe which is pretty thick and scoop the dog through the batter and smooth over the surface to coat.
For the ultimate corn dog, use a portion of the batter which has been thinned with water and pour a smooth coat over the first coat.

Chef's Notes: Use the best hot dogs you can find and you won't be able to resist. I used a smaller and deeper heavy pan and worked two skewers at a time. (I used a baby fryer - great!). I tried different sized pieces which all worked. The most important thing was to use a heavy duty skewer that would hold up to the heat of deep frying.