How To Make Tuna Patties | Food Recipes

How To Make Tuna Patties | Food Recipes

Tuna patties! All you have to do is say these two words and I’m flooded with childhood memories. We kids are only a few feet high, have tiny feet, scabbed knees, and boundless energy. In between chasing each other around the dining room table we are squealing to our mother, “We’re having tuna patties!”

We were enthusiastic about food, to say the least. And always hungry. Back then, this was one of my mother’s go-to dishes. No idea what her recipe was, and it’s been so long since she’s made them, it’s long forgotten. This recipe is as close as I can come to what I remember, probably with a few added flourishes.

How To Make Tuna Patties | Food Recipes

How To Make Tuna Patties | Food Recipes
How To Make Tuna Patties | Food Recipes


  • 2 6-ounce cans tuna
  • 2 teaspoons Dijon mustard
  • 1/2 cup white bread torn into small pieces
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1 Tbsp water (or liquid from the cans of tuna)
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives, green onions, or shallots
  • Salt and freshly ground black pepper
  • A couple squirts of Crystal hot sauce or tabasco
  • 1 raw egg
  • 2 Tbsp olive oil
  • 1/2 teaspoon butter


  1. Drain tuna:
  • Drain the liquid from the tuna cans.
  • If you are using tuna packed in water, reserve a tablespoon of the tuna water, and
  • add a teaspoon of olive oil to the tuna mixture in the next step.
  1. Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg:
  • In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce.
  • Sprinkle on salt and freshly ground black pepper.
  • Taste the mixture before adding the egg to see if it needs more seasoning to your taste.
  • Mix in the egg.
  1. Form into patties, chill:
  • Divide the mixture into 4 parts.
  • With each part, form into a ball and then flatten into a patty.
  • Place onto a wax paper lined tray and chill for an hour.
  • (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

You can find complete recipes of this Tuna Patties in

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. You just won’t believe how good they are!

Well well well. Yesterday was National Chocolate Chip Cookie Day (who knew? who cared? me!) yet here I am, a day late and a dollar short, posting a new recipe for gluten free New York Times Chocolate Chip Cookies now. Of course, it’s not my recipe, really.

But this is precisely the sort of recipe that would have been solidly off-limits before writing Gluten-Free on a Shoestring Bakes Bread. Before Bakes Bread, there was no gluten free bread flour. A.B.B. (after Bakes Bread), we have gluten free bread flour. Boom!

These are the cookies to scale. They are not for the faint of heart.
If you’re not familiar with the Famous New York Times Chocolate Chip Cookies, they’re made with a combination of bread flour and cake flour. We make bread flour like we do with our new gluten free breads and we make cake flour the way everyone does: with a combination of about 80% all purpose (gluten free) flour + 20% cornstarch.

The dough really does benefit from being chilled for 24 to 72 hours. But if you can’t hack the wait, how about you chill half the dough and bake off half the dough? Just a thought. You’re still the boss.

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes
How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes


  • 3/4 cup (105 g) all purpose gluten free flour (I used my mock Better Batter)
  • 1/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 1/2 tablespoons (14 g) cornstarch
  • 7/8 cup (122 g) Gluten Free Bread Flour*
  • 5/8 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup + 2 tablespoons (120 g) granulated sugar
  • 10 tablespoons (140 g) packed light brown sugar
  • 10 tablespoons (140 g) unsalted butter, at room temperature
  • 1 egg (60 g) at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • 10 ounces bittersweet chocolate disks
  • Coarse salt, for sprinkling


  • 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread,
  • contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  • For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  • If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.


  1. In a large bowl, place the all purpose flour, xanthan gum, cornstarch, bread flour, baking soda, baking powder, salt and granulated sugar, and whisk to combine well.
  2. Add the light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the butter, egg and vanilla, mixing to combine after each addition.
  3. The dough will be thick.
  4. Add the chocolate disks, and mix until they are evenly distributed throughout.
  5. Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally for 24 to 72 hours.
  6. On baking day, preheat your oven to 350°F.
  7. Line three large rimmed baking sheets with unbleached parchment paper.
  8. Divide the dough into 9 balls, each about 3 1/2 ounces (the size of generous golf balls), and place them at least 6 inches apart from one another on the prepared baking sheets.
  9. Sprinkle the tops lightly with coarse salt, and place in the preheated oven.
  10. Bake until golden brown all over but still soft toward the center (18 to 20 minutes).

You can find complete recipes of this Gluten Free New York Times Chocolate Chip Cookies in



This recipe for homemade Twix Bars is a game changer! When you take a bite, you won’t believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan. Happy Fri-YAY!!! It’s the weekend, and you deserve some celebratory chocolate for making it through the week. And today, we’re celebrating with HEALTHY(er) homemade Twix Bars.

Whaaaat? Healthy Twix? I know. Yes, this is for real. I made homemade Twix bars that you can eat guilt-free, because these pretty little bars are gluten-free, grain-free, refined sugar-free, AND vegan. A whole big pile of them, because you deserve nothing less. I had to make this recipe three times, because you know, testing and stuff. I also needed an excuse to eat more.more.more of these delicious goodies.

Now, let’s talk about how this homemade candy magic happens. The crust is made with coconut flour, which creates a cookie base that creates a texture most similar to shortbread of any gluten-free flour I’ve tried.

Unfortunately, because coconut flour is super absorbent and likes to be unique, no other flour would substitute well here. A little goes a long way with coconut flour though, so pick up a bag and you’ll have it around for a while (and you can make lots of Twix!).

The caramel filling is seriously super easy. It can be made in the microwave or on the stove, but you don’t even need to cook it; all of the ingredients just need to be melted together and fully combined before being poured over the cooled crust and left to set. While the caramel cools, coconut oil, cocoa powder, and maple syrup come together for the quickest homemade chocolate ever. Pour the chocolate over the caramel and leave it to set and we’re almost done!

I opted to sprinkle a bit of fleur de sel over the top before the chocolate set, too. I’m a believer that a sprinkle of flaky sea salt makes pretty much anything better and I loved the bite of crunchy salt on these homemade Twix bars. It’s the perfect complement to the sweet filling, but you can leave it off for a more classic flavor.

I seriously couldn’t get over these homemade Twix bars and I immediately regretted sending them all off to work with my roommate and not saving any for myself! I think another batch may be in order soon 😃




For the shortbread crust :

  • ⅔ cup coconut flour
  • ¼ teaspoon kosher salt
  • 3 tablespoons pure maple syrup
  • ⅓ cup coconut oil, solid

For the caramel filling :

  • ½ cup creamy almond butter
  • ⅓ cup pure maple syrup
  • ⅓ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

For the chocolate topping :

  • ¼ cup coconut oil, melted
  • ¼ cup cocoa powder
  • 2 tablespoons maple syrup
  • ½ teaspoon flaky sea salt


  1. Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
  2. Combine coconut flour and salt in a bowl.
  3. Add the maple syrup and stir until fully combined and crumbly.
  4. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil.
  5. I used my hands at the end to bring the dough fully together.
  6. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges.
  7. Let cool completely.
  8. For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and throughly combined.
  9. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
  10. For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer.
  11. Smooth evenly and sprinkle with flaky sea salt.
  12. Let cool until set.
  13. Slice into 1-inch slices, or 16 squares.
  14. Keep stored in the refrigerator.

You can find complete recipes of this HOMEMADE TWIX BARS (GF, PALEO + VEGAN) in

How To Make Mini Meatloaf Pepper Rings | Food Recipes

How To Make Mini Meatloaf Pepper Rings | Food Recipes


How To Make Mini Meatloaf Pepper Rings | Food Recipes
How To Make Mini Meatloaf Pepper Rings | Food Recipes


  • 4 large bell peppers (red, yellow, or orange)
  • 2 lbs. lean ground beef
  • 1½ tsp creole seasoning
  • ¼ cup Italian bread crumbs
  • 1 egg
  • ¼ cup shredded Parmesan
  • A pinch crushed red pepper flakes
  • 3 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp fresh chopped parsley
  • 1 cup shredded Italian cheese blend
  • 1 28 oz. can crushed tomatoes


  1. Prepare peppers by slicing off a little of the top and bottom of each pepper.
  2. Do not discard these. Cut out ribs and seeds.
  3. Slice into 3 thick rings and place on a sheet pan lined with parchment for easy clean up.
  4. Dice up remaining parts of peppers to use in meat mixture.
  5. Prepare meatloaf mix: Mix ground beef with seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and remaining diced peppers until combined.
  6. Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper.
  7. Heat olive oil in a large oven-safe pot over medium-high heat. (If you do not have an oven-safe pot, you will just transfer them into a casserole dish to bake later).
  8. Brown each stuffed pepper ring for about 4 to 5 minutes on each side.
  9. You may need to do this in 2 batches depending on the size of your pot.

You can find complete recipes of this Mini Meatloaf Pepper Rings in

How To Make Chocolate Banana Bread | Food Recipes

How To Make Chocolate Banana Bread | Food Recipes

One of the most loved recipes on the site is our banana bread, and one thing people seem to like to do to change it up is to add chocolate chips to it. That’s sort of a no-brainer, right?

Dear banana bread lovers, putting chocolate chips in your banana bread is like having your bananas and chocolate go on a date. Lovely and sweet, yet still separate and distinct. After a while both want something more—a merging of wills, a commitment!

Well, if chocolate and banana were going to do the deed, this would be the result—a richly chocolate banana bread, infused with cocoa, speckled with chocolate chips, with warm hints of butter, vanilla, and allspice.

How To Make Chocolate Banana Bread | Food Recipes

How To Make Chocolate Banana Bread | Food Recipes
How To Make Chocolate Banana Bread | Food Recipes


  • 3 large ripe bananas (easily mashable)
  • 1/3 cup melted butter
  • 3/4 cup brown sugar (packed, light or dark)
  • 1 teaspoon salt (1/2 a teaspoon if using salted butter)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/4 cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/2 cup semi-sweet chocolate chips


  1. Using a blender, food processor, or a fork, purée the peeled ripe bananas until smooth.
  2. You should have 1 1/2 to 1 3/4 cups of banana purée.
  3. Butter or spray with cooking spray the inside of a 5×9-inch loaf pan.
  4. Preheat oven to 350°F (175°C) with a rack in the middle.
  5. 2 Place the banana purée into a large mixing bowl. Stir the melted butter.
  6. Stir in the brown sugar and salt.
  7. Whisk to break up any clumps of brown sugar. Stir in the beaten egg and vanilla extract.
  8. In a separate bowl, vigorously whisk together the flour, cocoa, baking soda, and allspice.
  9. Add the flour mixture to the banana mixture and stir until just incorporated.
  10. Stir in the chocolate chips.
  11. Pour batter into a buttered loaf pan.
  12. Place in a 350°F (175°C) oven and bake for 1 hour.
  13. Note that because of the chocolate chips that melt in the bread as it cooks, it’s hard to check for doneness using a tester that you insert.
  14. One way to test is to gently push the center top of the chocolate banana bread down with your finger.
  15. If it feels relatively firm and bounces back when you release your finger, that’s a good sign that it’s done.

You can find complete recipes of this Chocolate Banana Bread in

How To Make Baked Spinach and Eggs | Food Recipes

How To Make Baked Spinach and Eggs | Food Recipes

Have I already mentioned that I love hot cooked breakfast? Perhaps just a million times! I am a creature of habit, that’s why. I grew up in our island of Marinduque having cooked breakfast all the time. Everyday. It was the norm.

We had rice for breakfast everyday – almost always accompanied by eggs and with some meat cooked in a variety of ways (pork tocino, beef tapa or perhaps even some left-over fried chicken) and yes, even fish – whether smoked (Tinapa) or fried (Daing – first comes to mind)! Of course, I should not forget the Ma-ling (Chinese Spam) or the more expensive Spam! I won’t mind having them everyday though I will probably gain a few pounds if I do so. 🙂

But that’s just the way it is, I assume, in most houses in the Philippines. Breakfast is almost like dinner in the sense that people still eat together whenever they can. Kids have to be up early for school and parents need to prepare for work so it makes sense for everyone to eat together.

Well, at least it was like this in our house when we were growing up. There’s only one cook – whether it was my mom or a helper who makes breakfast so it’s impractical to cook each breakfast dish on piecemeal basis. If you want to eat a later breakfast, you may, but it would be a cold one.

How To Make Baked Spinach and Eggs | Food Recipes

How To Make Baked Spinach and Eggs | Food Recipes
How To Make Baked Spinach and Eggs | Food Recipes


  • 6 cups firmly packed baby spinach or 1 (10 oz or up to 1 lb) bag fresh baby spinach*
  • 4 eggs (can increase to 6 if you are using more spinach)
  • Salt and freshly Ground Pepper, to taste
  • 1 Tbsp crumbled Feta Cheese for 1-2 eggs (about 2-3 Tbps in total)
  • Baking spray or a little oil for greasing


  1. Preheat the oven to 400°F. Lightly spray or grease with a little oil individual ramekins or other small oven safe dishes that can accomodate 1-2 eggs. See photo above. Set aside.
  2. Place the spinach in a deep skillet or a large frying pan.
  3. Add a little water (2-3 Tablespoons).
  4. Using medium heat, cook the spinach just until wilted, roughly 3-4 minutes.
  5. Use either your hand or a spatula to pack in the spinach.
  6. Drain the excess water well especially if you are using frozen spinach.
  7. Distribute the spinach evenly among the prepared ramekins or oven-safe dishes.
  8. Crack 1-2 eggs on top of the spinach. Season lightly with salt and pepper – lightly because Feta cheese is pretty salty on its own.
  9. Sprinkle the crumbled feta cheese on top
  10. Place the baking dishes or ramekins on a cookie sheet and bake for about 15-18 minutes or until the eggs are set/cooked (whites are set and yolks look firm on the edges) to your liking.
  11. I like mine well-done but some like eggs that are a little runny.
  12. Whatever you like as long as the eggs are susbtantially cooked inside, it’s fine.
  13. Serve with some toasted bread or rice on the side and tomato juice! A healthy breakfast that will keep you going for hours! Enjoy!

You can find complete recipes of this Baked Spinach and Eggs in


This delicious Garlicky Baked Shrimp recipe only takes about 20 minutes to make, and it’s full of the BEST garlicky, lemony, buttery flavors.

Guys, I’ve gotta admit, I’ve been having way too much fun lately digging back into the recipe archives and re-introducing some of my old favorites back here on the homepage.

With 1,200+ recipes here on the blog, there are just too many good ones that get buried!

Especially anything more than 3 or so years old, which in internet years, means they were essentially written on ancient stone tablets. 😉

Don’t worry, I’ve got three brand-spankin’ new recipes comin’ atcha next week. But for today, I have one more oldie-but-goodie that I’ve been meaning to re-introduce to you for years. It originally debuted on the blog 6 years ago, and has been a reader favorite and one of my personal favorites ever since. Because it’s ridiculously quick and easy to make, it’s made with the best buttery-lemony-and-ultra-garlicky flavors, and it has this way of always impressing a crowd. (Seriously, everyone thinks it’s so fancy!)

But. Every time I see its small, out-of-focus, old photo pop up on Pinterest, a tiny part of me cringes and I feel like it’s just begging for a makeover. So this week, I re-made and re-photographed it, and then promptly re-enjoyed it for the zillionth time. And now I’m hoping that any of you who weren’t around 6 years ago will get to enjoy it too.

It’s my Garlicky Baked Shrimp!

And then in less than 20 minutes total, this pan of garlicky deliciousness will be yours to enjoy.

See?  SO GOOD!

Feel free to fiddle around with the recipe and add some different seasonings if you’d like.  Or if you want to toss some quick-cooking veggies in there with the shrimp (I made this with chopped asparagus the other day!), that can work too.  I typically serve this with a big salad, and some roasted veggies on the side.  But the serving option sky is the limit.  Just make it.  😉

And enjoy!




  • 1 ½ pounds raw shrimp, peeled and de-veined
  • 6 cloves garlic, peeled and minced
  • 3 tablespoons white wine
  • Kosher salt and freshly-ground black pepper
  • ¼ cup (4 tablespoons) melted butter
  • ½ cup Panko bread crumbs
  • 1-2 tablespoons freshly-squeezed lemon juice
  • 2 tablespoons fresh Italian-leaf parsley, chopped


  1. Preheat oven to 425°F.
  2. In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine. Transfer the shrimp mixture to a 9 x 13-inch baking dish, and spread the shrimp out in an even layer. Season with with salt and pepper.
  3. Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it’s evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.

You can find complete recipes of this GARLICKY BAKED SHRIMP in

How To Make Easy Lemon Monkey Bread Recipe | Food Recipes

How To Make Easy Lemon Monkey Bread Recipe | Food Recipes


How To Make Easy Lemon Monkey Bread Recipe | Food Recipes
How To Make Easy Lemon Monkey Bread Recipe | Food Recipes


  • 12 Frozen Rhodes™ Dinner Rolls (or other frozen rolls), thawed but still cold
  • zest of two lemons
  • 1/2 cup sugar
  • 1/4 cup butter, melted

Citrus glaze:

  • 1 cup powdered sugar
  • 1 Tablespoon butter, melted
  • 2 Tablespoons fresh lemon juice


  1. Cut rolls in half and place in a 9×13-inch baking dish sprayed with nonstick cooking spray.
  2. In a small bowl combine lemon zest and sugar; set aside.
  3. Drizzle 1/4 cup melted butter over rolls and sprinkle on zest/sugar mixture, reserving half of mixture to sprinkle on just before baking.

You can find complete recipes of this Easy Lemon Monkey Bread Recipe in

How To Make Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks | Food Recipes

The pizza you get in a good Italian restaurant is like nothing else. The secret to the delicious nature of a restaurant quality pizza is the dough. For a long time I have been searching for a recipe to create dough tasty enough to rival the local pizza place and guess what!? I finally found it! It is not too crispy, not too chewy; in fact the texture is just the right balance between the two. On top of that it is completely delicious.

Just a couple of tips to ensure your dough will turn out just as good. Using warm water to stir the yeast will give you a much better start than cold water as yeast works better in warm water. The recipe states a tablespoon of sugar but some people find better results using a tablespoon of honey instead; try both and see which you prefer. Lastly, make sure you use bread flour as this contains more gluten than other flours and this will make the dough tastier.

How To Make Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks | Food Recipes

How To Make Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks | Food Recipes
How To Make Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks | Food Recipes

For pizza dough

  • 1 cup of warm water
  • 2 ¼ tsps of active dry yeast
  • 1 tbsp sugar
  • 2 tsps salt
  • 2 tbsps olive oil
  • 3 cups of bread flour

For garlic breadsticks

  • Half the dough created from pizza dough recipe
  • 2 tbsps salted butter, softened
  • 2 garlic cloves, minced
  • ¼ cup Parmesan cheese, grated
  • ½ cup mozzarella cheese, grated
  • Salt and pepper for seasoning


  1. First for the pizza dough. In a large bowl, stir the yeast and sugar into the warm water. Leave it to stand for approximately 10 minutes or until the mix begins to foam.
  2. Add to the mixture the salt, olive oil and half of the flour and give it a good mix.
  3. Gradually add in the remaining flour and mix it in until you have a dough that is a bit tacky but doesn’t stick to your hands.

You can find complete recipes of this Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks in