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Red Sorghum Recipes - Yahoo Recipe Search
Food.comThis version is finally the one that my non-GF husband declared was as good as the "real" thing. I find that types and brands of GF flours can make a big difference in any GF recipe: I use Bob's Red Mill sorghum and Authentic Foods superfine brown rice flour. I also use Crisco shortening, which at the time of this writing is listed as gluten free (as with all ingredients you should double check when you purchase). Preparation time includes chill time. Note that I like to make these cookies larger than usual and then they get crunchy on the outer edge while still soft on the inside. If you make smaller cookies you will want to reduce the cook time. Enjoy!YummlyMultigrain Rice Instant Pot Recipe (korean Japgokbap) With White Rice, Sweet Rice, Red Beans, Sorghum, Millet, Chickpeas, Black Beans, Water, Sea SaltYummlyA Healthy Stroganoff Recipe Made With Chicken With Sorghum Flour, Salt, Freshly Ground Black Pepper, Dried Thyme Leaves, Boneless, Skinless Chicken Breast, Garlic, Red Bell Pepper, Fennel Bulb, Sliced Mushrooms, Worcestershire Sauce, Reduced Sodium Chicken Broth, Sour Cream, Dijon MustardFood and WineFresh ginger warms up the soy-citrus dressing in this hearty spinach salad from New York chef JJ Johnson. He pops sorghum into fluffy kernels, just like popcorn, for an addictive crunchy garnish. Slideshow: More Spinach RecipesYummlyEasy Spicy Baked Beans Recipe With Yellow Mustard, Ketchup, Diced Onion, Red Bell Pepper, Brown Sugar, Sorghum, Pork And Beans, Kidney Beans, Butter Beans, Navy Beans, Paprika, Salt, Mustard Powder, Chili Powder, Cumin, Freshly Ground Black Pepper, Granulated Garlic, Cayenne Pepper, Bacon Strips, RiFood and WineIn 2018, Food & Wine named this recipe one of our 40 best: “I don't think a cuisine should ever stop growing,” says Hugh Acheson. And indeed, ever since he was named a Best New Chef in 2002, the chef has contributed dozens of super-tasty and smart updates on Southern classics to F&W. Among our favorites is this savory side dish of collards simmered with onion, bacon, chicken stock, vinegar, and sorghum, laced with a spicy kimchi cream sauce that gives the dish a funky kick.
