What does an allergy mean?
An allergy refers to an exaggerated reaction by our immune system in response to bodily contact with certain foreign substances. When the body senses a foreign substance, called an antigen, the immune system is triggered. The immune system normally protects the body from harmful agents such as bacteria and toxins. Its overreaction to a harmless substance (an allergen) is called a hypersensitivity, or allergic reaction.
Examples of allergens include pollens, dust mite, mold, dander, and foods. To understand the language of allergy it is important to remember that allergens are substances that are foreign to the body and can cause an allergic reaction in certain people.

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Ingredients:
8 oz rotini (spiral) noodles
6 oz  mozzarella cheese

Alfredo sauce
1 tbsp butter
8 oz cream cheese
2 cloves garlic
1/8 tsp pepper
2 cups milk
6 oz mozzarella cheese
2 tbsp parmesan cheese
1-2 cups cooked, cubed chicken breast

Topping
½ cup bread crumb
½ tsp garlic powder
½ tsp Salt

Directions:
Preheat oven to 375 degrees
Spray an 8X8 or 9X9 pan with cooking spray. Cook noodles as directed by package.
Alfredo sauce.Melt butter in sauce pan over medium-low. Stir in cream cheese until creamy and smooth. Add garlic and pepper and stir in milk until creamy put mozzarella cheese and stir till melted. Use a hand-held or traditional blender to smooth it out if needed. Sprinkle in parmesan. Stir in chicken. Topping. In skillet, melt butter and mix in bread crumbs, stirring until mildly coated. Sprinkle in garlic salt mixture.
Spread 1/3 of chicken mixture in pan and top with noddles. Sprinkle with 1/3 of mozzarella and some parmesan cheese. Repeat layer. Spread the last of the chicken mixture on top, sprinkle with last of mozzarella and some parmesan.
Top with bread crumb mixture.

Ingredients:
18 pound whole turkey
2 cups salt
½ cup butter, melted or  garlic oil
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 cloves garlic
3 tbs fresh parsley
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine

Ditections:
Rub the turkey inside and out with the salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with ½ the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, ½ the carrots, ½ the celery, 1 sprig of thyme, parsley and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 ½ to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Ingredients:
3 cups small baby carrots
½ cup butter or soya milk and corn starch
1 tablespoon brown sugar
1 tablespoon honey
½ teaspoon cinnamon
¼ teaspoon nutmeg
fresh minced parsley and/or chives

Directions:
In a medium skillet, melt butter. Add brown sugar, honey, nutmeg and cinnamon; mix together. Add Carrots. Cover; cook on medium low to medium heat for about 15 minutes, stirring occasionally. When finished cooking, the carrots should be firm, not mushy.
Remove from skillet and sprinkle with fresh parsley and/or chives. Serve.

Ingredients:

½ kg ground beef
½ oats
1 egg, slightly beaten
1 tsp minced onion
¾ tsp salt
½ tsp oregano
1 (15 z.) can tomato sauce
1 ½ cup shredded mozzarella cheese or soya milk with corn starch
1 (4 oz.) can mushrooms

Directions:
Grease the pan, set aside.
Combine beef, oats, egg, onion, salt and oregano in mixing bowl; stir in ¾ cup tomato sauce. Cut a piece of waxed paper 15 inches long. Press meat into a 9×13 inch rectangle on the waxed paper. Sprinkle meat with cheese and top with mushrooms. Starting with the narrow end of meat, lift waxed paper to help roll meat jelly roll fashion; place meat, seam side down in pan. Bake at 375 degrees for 30 minutes. Remove drippings from pan, pour remaining tomato sauce over meat loaf and bake 30 minutes longer.

Ingridients:
 8 ounce pasta  or celiac pasta
1 tbsp butter or oil
½  cup lemon juice
3 tbsp Sesame oil
1 tbsp Soy sauce
½ tsp Hot red pepper, crushed
½ cup Scallions, chopped
1 tsp Sugar
½ cup Cilantro, chopped
2 cloves Garlic, minced
2 tbsp Fresh ginger, grated
2 cups Chicken, cooked-cut in strips
½  pound Snow peas
2 ounces Almonds, slivered
Black sesame seeds

Directions:
Cook pasta in lightly salted boiling water 6-9 minutes or until done. Drain well and lightly coat with butter or oil. Cool. Blanch snow peas in boiling water for 1 minute and cool immediately.
Combine all ingredients and toss lightly with cooled pasta. Garnish with black sesame seeds.

Ingredients:

1 envelope active dry yeast or celiac yeast
1 cup warm water, 110° F
1 ½ teaspoons sugar
2 ¼ tp 2 ½ cups all-purpose flour or celiac flour
2 tablespoons olive oil
1 teaspoon salt

Directions:

Put warm water in a cup; sprinkle yeast over water and stir in sugar; let stand for about 10 minutes, or until it begins to bubble.
Combine 2 ¼ cups flour and salt in a large bowl; pour in oil and yeast mixture and stir until a stiff dough is formed. Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as needed to keep from sticking to hands and board.
Place in a large bowl greased with shortening; turn dough over to coat the dough well. Cover with towel and let rise in a warm place for about 30 minutes. Dough should double in bulk. Punch down the dough and shape to fit a lightly greased pizza pan which as been sprinkled lightly with cornmeal. Keep dough slightly thick around the edges. Fill with favorite filling and toppings and bake for about 15 to 20 minutes at 425°.

Ingredients:
6 ounces shredded Swiss cheese
6 ounces diced smoked ham
1 pie shell, unbaked, 9-inch
3 large eggs
1 cup heavy cream
½ cup milk
½ teaspoon salt
¼teaspoon pepper
dash cayenne pepper
½ teaspoon dry mustard

Direction:
Sprinkle cheese and ham over bottom of pie shell. In a mixing bowl, beat remaining ingredients together. Pour over cheese and ham in pie shell. Bake in preheated 375° oven for 45 minutes.

2 ½ cups all-purpose flour
1 rounded tablespoon sugar
1 rounded teaspoon salt
½ cup chilled unsalted butter, cut into pieces
2/3 cup frozen vegetable shortening, cut into pieces
4 to 6 tablespoons ice water
2 teaspoons apple cider vinegar

Direction:
Combine flour, sugar and salt in food processor; pulse to blend. Add butter and shortening and cut into flour mixture using on/off turns. When mixture resemble coarse meal, transfer to large bowl. Combine 4 tablespoons ice water and cider vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding additional 2 tablespoons ice water if necessary.
Gather dough into 2 balls and flatten balls into disks. Wrap in plastic and chill 30 minutes or up to 4 days. Well-wrapped dough can be frozen up to 2 weeks. Allow dough to soften slightly at room temperature before continuing.