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    You are in: Home / Cookbooks / Christmas Reunion 2012
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    100 recipes in

    Christmas Reunion 2012

    These wonderful recipes were completed for the Australia & New Zealand Forum's Make My Recipe Tag Game -Christmas Reunion 2012. This is our 2nd annual game reunion. Great recipes shared between mates and fun for all involved. Come check out our game in the Aus/NZ forum- everyone is welcome (no requirement to be an Aussie or Kiwi). Cookbook cover is Microwave Poached Eggs posted by PaulaG with review and photo by Debbwl.
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    7 Reviews |  By I'mPat

    This is recipe given to me by a girlfriend which she got off a cooking show (she can't remember which one) but she o'kay it is not gourmet but it does taste pretty good and it is quick. Served with a salad and a healthy meal. No brand of 2 minute noodles was specified but could only get ZAAR to accept Maggi. Since found out it was James Reeson one of my favourite chefs and obviously an episode I missed.

    Recipe #405737

    Its a wonderfully creamy and tasty dip, the salmon and herbs are a delightful combination and it does not last long once you serve it.

    Recipe #469213

    Recipes for onion soup vary around the world, but this one is a classic. Workers used this delicious soup as a morning pick me up at Les Halles, the central food market in Paris that has, sadly, been demolished. For Zaar World Tour 8

    Recipe #483528

    1 Reviews |  By Tisme

    I found this recipe in the Weekly Times paper, and am posting her to make soon. DS has a GF that is gluten intolerant and I thought I might make this one night when she is over.

    Recipe #488361

    1 Reviews |  By I'mPat

    This is from the Australian Women's Weekly Chinese cookbook circa early 70's and a recipe the DH and I love. It does not produce a lot of sauce but is lovely served over rice or we like to serve in the traditional manner as explained in the recipe directions.. Please note most of the preparation time is taken up in peeling and preparing prawns, the larger your prawns the shorter the prep time but we like to use small river prawns so it usually takes me about an hour to peel and prep but when I use large king prawns it usually only takes 30 to 40 minutes.

    Recipe #489737

    From The Tapas Cookbook. Serves 4-6 as part of a tapas meal. Tip: to peel a tomato, bring a small saucepan filled with water to a lively simmer; using a fork, spear the top of the tomato where the stem used to be and dunk into the simmering water to a count of 10 seconds; remove tomato and being careful not to burn yourself, peel the tomato with a paring knife.

    Recipe #482574

    From Southern Living magazine. A nice Asian salad with orange juice/rind to balance the rice vinegar and sesame oil. Prep time does not include refrigeration time.

    Recipe #491361

    Source: Betty Crocker "Bring a delicious and sweet part of Italy into your home with a classic almond cookie rolled in pine nuts."

    Recipe #296462

    4 Reviews |  By I'mPat

    From our local state paper and submitted by a gourmet butcher Vince Garreffa, it sounds so good, hoping to try it shortly so times are estimated. His intro was "The "love of my life" cooked this for me using turkey legs for Christmas. I loved it so much that I cook it often with chicken because it's quick, easy and tasty. Maybe you can use this recipe with turkey Marylands for Christmas in July but do cook them for longer because the bigger size of the Marylands." Christmas in July reference is that it is our winter and some people celebrate with a traditional Christmas lunch/dinner then and will do cold fare at Christmas during our summer.

    Recipe #433830

    3 Reviews |  By I'mPat

    From a photocopy that the MIL gave me in the 80's, she had written on it April 1982 Very Nice.

    Recipe #468256

    8 Reviews |  By I'mPat

    From Australian BH&G Diabetic Living to give that boring salad some zing and flavour. These are all 1 portion dressings and would take about 2 minutes each (have put prep time for making 1)

    Recipe #474044

    I got this from an Easy Stovetop Chicken of the World cookbook. It's easy to make ahead and bring to work as a nice refreshing lunch.

    Recipe #484328

    Recipe is from my "Joy of Eating French Food" cookbook. Posted for ZWT-8-France.

    Recipe #482744

    Posted for 2006 Zaar World Tour - Asia. This recipe is adapted from a cooking websites newsletter.

    Recipe #172609

    Taken from my mom's treasury of recipes. You can substitute craisins instead of the raisins - they taste wonderful too!

    Recipe #393742

    2 Reviews |  By Tisme

    I have seen this dish before with Duck, but the family not being big Duck eaters I use Chicken. Its so delicious, very easy and very colourful. Cherries must be pitted and I use black cherries.

    Recipe #207784

    This is a very flavorful chicken dish that is wonderful over steamed broccoli or served atop rice. Best of all it is simple to prepare. Time shown does not include the three hours for marination.

    Recipe #438129

    This is based on a recipe from Dr. Carol Fenster’s book, Gluten-Free 101. I’ve included both hand and bread machine methods. The recipe as written is for a 1 pound loaf (serves 10); if quantities differ, I’ve noted them in parentheses separated by an "or"; 1.5 pound loaf (serves 15) or 2 pound loaf (serves 20). There are a lot of gluten-free flour blends available in stores and on food.com; the flour blend Carol uses in this recipe is recipe #391326 #391326. For the dry milk powder, Carol says do not use Carnation; use cow, rice, or soy dry milk. She also suggests you see Bread 101—a step-by-step guide for baking gluten-free bread by hand at www.glutenfree101.com; click on Recipes, then Bread Recipes, then Bread 101. Cook time doesn’t include rising time. Nutrition info: calories 185; fat 2g; protein 3g; carbohydrates 40g; sodium 192mg; cholesterol 21 mg; fiber < 1g.

    Recipe #474442

    Based on a recipe from Bette Hagman’s, The Gluten-free Gourmet cookbook. She says, “Finally! A flour tortilla for those who can’t have wheat. These are made in the traditional way by flattening and rolling, then cooking on a hot griddle. Use them for enchiladas, burritos, or fajitas. These keep well in the refrigerator or freezer.” You can either use 2 cups of GF Mix recipe #470769 #470769 or use the approximate measurements included in the recipe below under GLUTEN FREE MIX. Nutrition info per serving: calories 190, fat ½ g., carbohydrate 44g, cholesterol 0g., sodium 5 mg., fiber 1 g, protein 2g.

    Recipe #470772

    I love this bread toasted for breakfast and the rolls are absolutely delicious for holiday meals. The Whole Foods Market makes this bread approximately every other month. I would prefer to purchase it, but if it is not available -- I can try this recipe. Enjoy!

    Recipe #465838

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