Pasta casserole

•  8 oz spaghetti (or other pasta, gf)
• 1 lb gr beef or turkey
• onion and garlic to taste
• 14 oz spaghetti sauce (add 1-2 t italian seasoning depending on the sauce)
• up to 1/2 t salt depending on how much is in the sauce
• 1/4 t pepper
• 3 oz cream cheese
• 1 c ricotta
• 1/2 c sour cream (original said 1 c which seemed like too much)
• 3 green onions, optional
• 1.5 c italian style cheese

1. Cook the pasta. Meanwhile in a large skillet, cook the meat, onion, and garlic over medium heat until browned, 6-8 min. Drain if too much fat. Stir in spaghetti sauce, salt, and pepper. Simmer for 10-20 minutes or until the rest of the ingredients are ready. 

2. Mix cream cheese, ricotta, and sour cream. Stir in green onions. To a 9x9 pan, layer pasta, then cream cheese mixture, then sauce. Top with shredded cheese. 

3. Bake at 350 degrees for 20-30 minutes, until browned and bubbly. If desired, top with additional onions.  

Peppery Cheese Bread

•  2 1/2 c flour (GF 1-1 worked well)
• 1 T sugar
• 2 t cracked black pepper
• 1 t baking powder
• 3/4 t salt
• 1/2 t baking soda
• 2 eggs
• 8 oz plain low-fat yogurt
• 1/2 c cooking oil
• 1/4 c milk
• 1 T brown mustard
• 1 c shredded cheddar cheese

1. Grease three 2x4 inch loaf pans. 

2. Mix dry ingredients (first six), wet ingredients (next 5), then combine. Add cheese.  

3. Spoon into prepared pans and bake at 350 degrees for 30-35 minutes. Cool in pan for 10 minutes then room and cool on wire rack. Store leftovers in fridge for up to 3 days or in freezer. 

Baked Cranberry-apple pancake

Makes enough for 2-4 people

• 2 T butter
• 1/4 c cranberries (frozen)
• 1 small apple, cored and chopped
• 1/8 c brown sugar (or coconut sugar also worked)
• 1/4 c orange juice
• 1 t orange zest
• 3/4 c flour (gf works)
• 1 t granulated sugar
• 1/2 t baking powder
• 1/2 t baking soda
• 1/8 t salt
• 1 egg
• 1/2 c buttermilk (regular milk is ok)
• 4 t cooking oil

1. Place butter in 9 inch pie plate or 9x9 pan. Preheat in oven. Remove pan when butter is just melted, add cranberries and apples pieces to pan. 

2. Meanwhile cook brown sugar and orange juice in a small pan, boil on medium for 5 minutes. Pour over fruit in pie plate. 

3. Stir together remaining ingredients and pour over fruit mixture in pan. 

4. Bake uncovered at 350 for 15 minutes. Cut in wedges and serve. 

Chicken Bacon Ranch Pasta

•  16 oz spiral pasta (cooked according to package directions)
• 1 1/2 c milk (we used 1%)
• 1/2 c ranch salad dressing (could probably use less)
• 8oz cream cheese 
• 2 C chicken, cooked and cubed (can be cooked in the bacon grease)
• 8 bacon strips, cooked and crumbled
• 2 c colby cheese
• sliced green onions

1. In a pan, combine milk, ranch dressing and mix. Stir in cream cheese over medium heat until melted and combined. Add pasta, chicken, bacon, and 1 c cheese. Transfer to 13x9 and top with remaining cheese. Bake uncovered until heated through, 15-20 minutes at 400 degrees. Sprinkle with green onion if desired. 

Chicken Spaghetti casserole

•  8 oz uncooked spaghetti, broken into 3 in pieces
• 3 c cubed chicken, cooked (could use rotisserie chicken if desired)
• 10 3/4 oz cream of chicken soup (I usually make my own gf)
• 1 c milk
• onion
• 1 C cheddar cheese 
• 1 C swiss cheese, divided
• 4 oz mushrooms
• 1/2 c chopped roasted sweet red peppers (this is the best part, we just used fresh red peppers)
• 3 T mayonaise
• 1 1/2 t steak seasoning (salt, pepper, garlic, onion powder, paprika)
• 1/2 t dried basil

1. Cook spaghetti according to package directions. 
2. Combine in large bowl: chicken, soup, milk, onion, 1/2 cup cheddar, 1/2 c swiss, mushrooms, peppers, mayo, steak seasoning, basil
3. Drain spaghetti and add to chicken mixture. Transfer to 13x9 pan. Cover and bake at 350 degrees for 20 minutes. Uncover, sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer.  

Berry Rhubarb Muffins

•  2 3/4 c flour (I use GF 1-1 flour)
• 1 c brown sugar (I like to use a combination of monk fruit sweeter, brown sugar, and maple syrup)
• 2 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t ground cinnamon
• 1/4 t salt
• 1 large egg
• 1 c buttermilk (I used mostly yogurt with some milk)
• 1/2 c canola oil
• 2 t vanilla
• 1 c berries (i used raspberries, strawberries also good)
• 1c rhubarb, diced (I used fresh but frozen it said will work)
• pecans (mix in or put on top)

1. Combine ingredients. Grease and fill muffin cups 2/3 full. 

2. Original says to mix 1/2 c pecans with 1/3 c brown sugar, 1/2 t cinnamon and 1 T cold butter and sprinkle on top. I don't think the extra sugar is necessary, so I just put pecans on top. 

3. Bake at 400 for 20 minutes. (I turned down to 350 halfway through and I would try just starting at 375 or 350 next time). 

World Peace Cookies (GF)

 

• 1+1/4 cups GF flour (I used Namaste, Bob's Red mill is usually good too)
• 1/3 cup (30 grams) Dutch-processed cocoa powder
• 1/2 teaspoon baking soda (try without it, cookies spread in a weird way)
• 1 stick plus 2 tablespoons butter, at room temperature
• 2/3 cup (120 grams) packed light brown sugar (original also had white sugar, but this is plenty)
• 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt (table salt was fine)
• 1 teaspoon pure vanilla extract
• 5 ounces (150 grams) bittersweet chocolate, chopped into small bits (if you use chips, it makes it hard to cut the cookies, so small bits or mini chips are probably best)

Method

1. Combine the flour, cocoa, and baking soda (original said sift, but I didn't)
2. Cream butter, sugar, salt, and vanilla extract together.
3. Add the dry ingredients. Toss in the chocolate pieces and mix only to incorporate.
4. Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1-1/2 inches (4 cm) in diameter.
5. Wrap the logs in plastic wrap and chill them for at least 2 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.)
6. Center a rack in the oven and preheat the oven to 325 degrees F (165 C). 
7. Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick. Place the cookies on baking sheets, leaving about 1 inch (2.5 cm) spread space between them.
8. Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that’s just the way they should be.
9. Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature.
10. Repeat with the second sheet of cookies.

Adapted from Korova Cookies

GF crepes

Ingredients

• 3 tablespoons unsalted butter, melted
• 2 large eggs
• 1 cup gluten-free all-purpose flour with xanthan gum (I like target brand)
• ¾ cup milk
• ½ cup water
• 2 tablespoons granulated sugar (optional, don't add for savory crepes)
• 1 teaspoon pure vanilla extract (optional, don't add for savory)
• Fruit compote

   
1. In a large bowl, whisk the eggs with your hand mixer or stand-up mixer. Add all of the rest of the ingredients and mix on medium for 1 minute and until all the ingredients are fully combined and the batter is smooth.

2. Spray a non-stick pan with gluten-free cooking spray. Pour ¼ cup of the batter into the center of a greased pan. Pick up the pan from the stove and swirl the pan to spread the batter evenly make a circle. Cook over medium heat for 30-45 seconds or until browned on the bottom. Flip the crepe over and cook for about 30 more seconds, until brown on the other side. Repeat with the remaining batter.

3. Slide the crepe onto a plate, laying it flat. Serve the crepes rolled or folded into triangles with your favorite fillings or toppings. I like fruit compote (honeyberries as the fruit is especially good)

GF apple pie muffins

 These were really good, with adaptations but original was a gluten free version to begin with from Baked to Perfection by Katarina Cermelj. Author says cold ingredients help create domed top. 

Ingredients

Crumble 

• 70 g (too much, try 50g?) gluten free flour blend (many options, I included some almond flour)
• 25 g brown sugar (original said 50g)
• 1/2 t cinammon
• 40 g (2-3 T depending on how much dry it goes with) butter

Muffins

• 2 apples (I used pink lady, granny smith is another recommendation)
• 2 T lemon juice
• 150g (original 175g) brown sugar, divided
• 1.5 t cinammon
• 250g gluten free flour blend (I mostly use Bob's red mill 1-1 but also included some of the Artisan Whole Grain bread flour recipe, maybe 10%)
• 80 g almond flour
• 2 t baking powder
• 1 t baking soda
• 1 t xanthum gum (this is already in the Bob's red mill mix so not needed here)
• 1/2 t ginger
• 1/2 t nutmeg
• 1/2 t salt
• 1/2 c oil (original was 130 g butter, could be interesting to try applesauce but would also then need less sugar, could try 1/4 oil and 1/4 applesauce and 50g less brown sugar)
• 1/2 c (140g) milk, cold
• 1/2 c (140g) yogurt, cold
• 2 eggs, cold
• 100g pecans, chopped and divided

1. Mix crumble ingredients, working in butter until crumbly but holds its shape when pressed together. Author says to put in fridge for 30 minutes to help it hold its shape, but I keep my gf flours in the freezer so probably could have done this last and added right away. I didn't have success getting it to hold its shape, but still worked ok, just some topping falling off after baking. 

2. Spray muffin tins (made 18 muffins for me). Preheat to 375 degrees (370 on mine). 

3. Peel and cube apples to size of peas. Add lemon, 25g brown sugar, and cinnamon. 

4. Original recipe suggests mixing in a certain order, but I prefer oil to butter and gf flours don't have issue with overmixing the gluten, so flours and dry ingredients can really be added to remaining sugar, oil, milk, yogurt, and eggs in any order. Fold in apples and 75g pecans. Put into muffin tins. 

5. Add remaining 25g pecans to crumble and top muffins, mound it mostly in the center. 

6. Bake 22-24 minutes until set. Can try toothpick but doesn't always help with gf. 

Pumpkin pancakes (GF)

This recipe seems much better than the other one I've tried, adapted from Pumpkin Pancakes - Once Upon a Chef

Ingredients

• 1½ cups all purpose flour (bob's red mill 1-1 GF I like)
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground allspice
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 2/3 cup pure pumpkin (such as Libby’s)
• 3 tablespoons unsalted butter, melted (or I prefer canola oil)
• 1 cup milk
• 2 large eggs
• 3 tablespoons maple syrup
• canola oil, for cooking
• mix ins: choc chips, pecans, etc

Instructions

1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. With GF flour, simply add the wet ingredients.  If the batter seems too thick, add 1 to 2 more tablespoons of milk. Add mix-ins if desired. 

2. Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. 

Kale Fried Rice

Ingredients

• 1/4 cup vegetable oil
• One 1/2-inch piece of fresh ginger, peeled and minced
• 6 scallions, thinly sliced
• 3/4 pound (shiitake) mushrooms

• 5-6 cups coarsely chopped curly kale leaves
• 2 garlic cloves, minced
• 3 cups (day-old) cooked short-grain white rice

• 3 large eggs, lightly beaten
• 1 1/2 tablespoons rice wine vinegar
• 2-4 T oyster sauce (soy sauce is an ok sub)

1. Heat 3 tablespoons of oil in a skillet. Add the ginger, scallions, mushrooms, and a pinch of salt. Cook over moderately high heat, stirring constantly until tender, about 5 minutes. Add the kale and garlic, season with salt and stir-fry until wilted, 2 to 3 minutes. Add the cooked rice and stir-fry until heated through, about 3 minutes.

2. Make a well in the rice and add the remaining 1 tablespoon of oil. When the oil is shimmering, add the eggs. Cook without stirring until the eggs begin to set at the edge. Using a spatula, scramble the eggs until just set. Stir the eggs into the rice along with the vinegar and oyster/soy sauce. May need to add more salt or soy sauce to season appropriately.

Chicken Florentine

• 3 boneless skinless chicken breast halves (4 ounces each)
• 2-3 T butter or oil
• 2 green onions, chopped
• 1 teaspoon minced garlic

• 1 tablespoon all-purpose (gf) flour
• 1/4 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano

• 1/4 C sherry, white wine, or chicken broth
• 1/2 cup whole milk
• 1 package (10 ounces) frozen or fresh chopped spinach
• 2 tablespoons diced pimientos or 1/2 c mushrooms (optional)

• 1/2 cup sour cream
• 1 cup shredded part-skim mozzarella cheese or italian cheese blend

Directions

1. Flatten chicken to 1/2-in. thickness. Cook in 1-2 tablespoons oil/butter for 4-5 minutes on each side. After flipping to the second side, add and saute onions in remaining butter for 2-3 minutes or until tender (can also cook the chicken to 160 degrees and remove first if there's not enough room in the pan). Add garlic; cook 1 minute longer.
2.  Gradually add flour, salt, basil and oregano; stir in milk and sherry/broth until blended. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos or mushrooms, if desired; heat through.
3. Remove from the heat. Stir in sour cream until blended, sprinkle with cheese.
4. Serve with mashed potatoes or pasta of choice. 

GF whole grain Blueberry Muffins

 Adapted from ATK recipe book "How Can it Be Gluten Free" where they have lots of information about substitutions and about variations they tried to get to their final recipe.

• 12 oz (2 2/3 c) Whole-Grain GF flour blend (I like both ATK and artisan bread flour wg blends)
• 1 T baking powder
• 1/2 t baking soda
• 3/4 t salt
• 3/4 t ground cinnamon
• 1/4 t guar gum (leave this out if the blend already has xanthum gum or psyllium husk)
• 1/4 C monkfruit sweetener 
• 1/4 C maple syrup (original said 1 C granulated sugar which is way too sweet for me) 
• 2-4 T brown sugar (just enough to help with browning)
• 10 T butter, melted and cooled OR I prefer 1/2 cup oil
• 1/2 C plain whole milk yogurt (I used blueberry soymilk "Silk" yogurt one time, Chobani good)
• 1/3 C heavy cream 
• 3 large eggs
• 1 1/2 t vanilla
• 7.5 oz (1 1/2 cup) blueberries or serviceberries (choc chips are also good)
• nuts (I like walnuts and if they're grated finely enough, Emily likes them too)
• 2 T turbinado sugar, optional

1. Combine dry then add wet ingredients, then berries and walnuts. Cover and rest for 30 minutes (very important with whole grain flours).

2. Grease muffin tins (makes c. 18-22) and put batter in tins. Sprinkle turbinado sugar over top if desired. Bake at 375 (mine needs to be 365) for 18-22 minutes, rotating pans halfway through. 

3. Cool for a few minutes in pan then 10 minutes on wire rack. 

Potato, Sausage, and Kale Soup

•  1/2 lb pork sausage (I liked the Sage one)
• onion, finely chopped
• 2 t chicken bouillon granules
• 1/2 t garlic powder
• 1/2 t pepper
• 2 medium red or yukon gold potatoes
• 2 c sliced fresh kale
• 4 cups liquid (original said 3 c milk and 1 c heavy cream but I just eyeballed it and subbed in some chicken broth with the milk and cream)
• 1 T cornstarch
• 1/4 c broth or water

1. Cook sausage and onion until sausage is no longer pink and onion is tender. Drain. Stir in remaining ingredients except last two and bring to a boil. Reduce to simmer, covered, until potatoes are tender (10-15 min). 

2. Mix cornstarch and liquid until smooth, stir into soup and cook 1-2 minutes, until thickened. 

GF Whole-Grain Artisan bread flour

 Adapted from "Gluten-Free" Artisan bread in 5 minutes a Day" by Hertzberg ad Francois. They tested their recipes using "Bob's Red Mill" products. They only had a couple recipes that use this blend, but I love teff flour and oat flour so it might be fun to try this with other recipes like waffles or pancakes. 

• 455 grams (1 lb) each of brown rice flour, teff flour, sorghum flour, AND oat flour (could try amaranth flour in place of some of these last two although it's higher in oligos FODMAPs)
• 1/2 C psyllium husk (or 1/4 c xantham gum)

1. Combine/whisk well and store in large container in cupboard or freezer. 

GF All-Purpose Artisan bread flour

 Adapted from "Gluten-Free" Artisan bread in 5 minutes a Day" by Hertzberg ad Francois. They tested their recipes using "Bob's Red Mill" products. They also acknowledge that some store-bought blends may work with their other recipes, in place of this recipe and I think the Bob's Red Mill 1-1 gf flour blend is reasonably good. It pretty much uses the same ingredients as they have below. 

• 510 g (18 oz or 3 C) white rice flour (or brown rice but may need more liquid in bread recipe)
• 228 g (8 oz or 1 1/2 C plus 2 T) Sorghum flour (or oat or amaranth flour)
• 113 g (4 oz or 2 T less than 1 C) Tapioca Starch (or arrow root starch or cornstarch)
• 113 g (4 oz or 1/2 C plus 2 T) Potato starch
• 20 g (.7 oz or 2 T) ground/powdered psyllium husk (or xantham gum but they say guar gum doesn't create enough structure in their tests of their recipes because of the longer storage time in the fridge, so it might possibly work if it's not stored in the fridge for as long. You could leave this ingredient out of the flour blend and add this to the individual recipe to experiment. In general, their bread recipes do have a richer flavor if left in the fridge at least for a day though.)

1. Combine well, they suggest whisking in a large container. 

Donut and Fritter GF blend

 This is a good blend for coating fried foods and for use in sauces that need a thickener (roux). Check out "The Everyday art of Gluten-free" by K Morgan.  

• 320 g cornstarch
• 128 g tapioca starch
• 80 g potato starch
• 64 g sorghum flour
• 24 g (8 t) guar gum

1. Combine and store in cupboard or freezer. Sift several times if you want to really make sure it's evenly distributed. 

GF Lefse

 Paul has tried to adapt Bernice Stever's lefse to make it gluten free. It falls apart even more easily than with regular flour but it is possible to make it work with most batches, still a work in progress.

 Ingredients: 

• 2 1/2 lb potatoes (should come out to 4 c. riced so might be safer cook more like 2.75 lbs) 
• 1/2 cup heavy cream
• 1 stick (1/4 lb or 1/2 c) butter, softened 
• salt 
• 2 1/2 C GF flour (at least 1/2 cup flour for each cup mashed potatoes). Needs some xanthum gum or guar gum to help it hold together. I don't like the ATK blend for this, too much rice flour. Biscuit blend better, Artisan all purpose bread flour and Target brand best options, Bob's Red Mill 1 to 1 flour not great.  

Directions: 

1. Boil potatoes slowly until tender. I dice them, which takes about 20 minutes to cook. Or bake them in the oven and save the skins for potato skins works really well if you have the extra time. Cook the night before is even better so it's already chilled but leave skins on until ready to use to prevent browning.  

2. Rice with a potato ricer. Add butter, cream/milk, and salt to taste. Mash and mix to smooth consistency. Add flour and roll into balls. Smaller balls are easier to keep from falling apart, maybe twice as big as a ball of cookie dough. 

3. Chill. May need to chill up to 2 hours if using the fridge, but 10-30 min may be enough in the freezer, especially if they've been made into balls first. Keep in refrigerator until ready to roll. 

4. Preheat lefse griddle to 475-500 degrees. Roll as thin as you can on floured board. Move the board as close to the lefse griddle as possible and use lefse spatula to make sure it's not sticking to the board, transferring quickly to the griddle with spatula underneath on the long side of the lefse. Bake until bubbles form (bubbles may not form if it's not thin enough-it won't keep as well if it's too thick, the excess moisture makes it kind of gummy later) and is lightly browned. Turn over. They should be soft and tender so they can be rolled up with cinnamon sugar, butter, mashed potatoes, or lingonberries (cranberry relish is an ok substitute for lingonberries also). 

Dutch Apple Pie (GF)

 Adapted from ATK "How Can it Be Gluten Free"

• 1 Pie crust
• 2 T butter
• 2.5 lbs granny smith apples, peeled, quartered, cored, and sliced into 1/4 in pieces
• 2 lbs Mcintosh apples (or whatever you like, I've also subbed in some cranberries), same preparation
• 1/4 c granulated sugar
• 1/2 t ground cinnamon
• 1/4 t nutmeg
• 1/8 t salt
• 3/4 C golden raisins or craisins
• 1/2 C heavy cream

Topping

• 4 T butter, melted and still warm
• 1/4 C granulated sugar
• 1/4 C brown sugar
• 1 large egg yolk 
• 2 teaspoons water 
• 1/2 t cinnamon
• pinch salt and nutmeg
• 4.5 oz (1 C) ATK All-purpose GF flour blend
• 1/2 C nuts (walnuts or pecans are good), optional

1. Bake single pie crust on a pie plate at 375 for 25 minutes, rotating plate halfway through. Remove from oven (can be left at room temp for up to a day, if needed). See pg. 437 if you're using ATK pie dough. 

2. Combine topping ingredients and let rest 10-30 min. I don't usually like melted butter for a streusel, so I used cold butter and left out the egg but it needed less flour (see our cranberry apple pie topping). Would be worth it to try it as printed. 

3. Melt butter in dutch oven over medium heat. Stir in apples, sugar, spices, salt. Cook until apples are softened, 5-7 min. Add craisins and cook until some apples have started to break down, 5-7 min. If you put a cover on, you will have to drain the juice later. If you leave the cover off, it will probably be ok without draining. Add cream (or see pg. 437 for further instruction on draining liquid). 

4. Add apple mixture to pie shell and pinch topping into 1/4-1/2 in pieces and sprinkle on top. Place on baking sheet and cook at 425 for 25 minutes, rotating halfway through. 

5. Cool (ATK recommends 2-3 hours but we like it after 20-30 minutes) and serve.  

Whole Grain Waffles (GF)

 This is a very thin/soupy batter so it needs to rest 10-30 minutes to allow grains to absorb moisture (recipe said 30 minutes, but I didn't notice much difference, if anything they seemed tougher after 30 minutes, not in a good way, although it does acknowledge you may have to add more milk after it has absorbed moisture). 

• 12 oz (2 2/3 C) ATK whole grain gf flour blend
• 1.75 oz (1/4 C) sugar (I tried monk fruit sweetener and think it probably needs the real sugar)
• 1 t baking powder
• 1/2 t salt
• 2 C (try starting with 1 1/2 cup and add more as needed) 1 or 2% milk (don't use any other amount of fat, it needs just the right amount of fat for crispness. Can use unsweetened almond milk)
• 3 eggs
• 2 T butter, melted and cooled
• 2 T vegetable oil (according to ATK, the water in butter affects crispness, so this balance of half butter and half oil helps with crispness while still giving some butter flavor)
• 1 t vanilla
• pecans or other toppings (I like adding pecans to the batter and Emily and Becky like choc chips, but I don't know how these might affect crispness). 

1. Combine first 4 (dry) ingredients. Combine remaining (wet) ingredients in separate bowl. Combine together until well incorporated with no lumps. Rest at room temp for 10-30 minutes. 

2. Heat waffle iron and cook. Make sure it spreads out thinly enough to get crispy. If it piles up too thickly on the iron, it will not be crispy. Add more milk as needed to keep it at the right consistency. 

3. Can put in 200-degree oven to keep warm while others are cooking or serve immediately.