Recently one of my readers inquired about some possibilities of creating varenyky dough from gluten-free flour, as they love these dumplings, but are seriously allergic to wheat.
I took their suggestion as a challenge for myself, and today I used White Rice flour to make the dough, and mashed Sweet Potatoes filling.
Today I picked a bunch of nice ripe tomatoes from my garden, thus perfect timing for cooking up some Chicken Caccitore, Suburban style, in an electric skillet.
Chef Rick read the post about my Chicken Paprikash recipe, and asked me to test and review his special Chicken Paprikash Seasoning, which cuts down on the preparation time of the sauce for this dish.
I graciously accepted his offer, and am sharing my review with my readers.
The dough for cream puffs is rather simple, but the preparation technique is interesting, since it requires cooking of some of the dough ingredients, before turning them into the actual dough for baking.
This year I tried a different variety of cucumbers, just to see if I will have more luck growing these for a longer time.
I selected the Greencrisp Burpless Hybrid Cucumber, by Burpee.