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    1 Reviews |  By Zurie

    "This recipe was submitted for the RAIDERS OF THE LOST PANTRY Contest. Tenderised chicken breasts coated in coconut, with a rum-flavoured sauce and "pieces of gold" -- canned peach slices. Just what the pirates ordered."

    Recipe #501176

    1 Reviews |  By Zurie

    An inexpensive and quick dish. The flavors of the meat skewers and the cabbage patties really go well together. This recipe can be dressed up or down, by adding more vegs, or making a kind of hamburger with panini bread (which I used) or pita or toasted bread. If you want more servings, simply double the ingredients. Created for DINING ON A DOLLAR, 2013.

    Recipe #495351

    Planning to try this with Venison, very soon.

    Recipe #492146

    Tastes just like a Key Lime Pie! Yummy! I have added this missing sweet ingredient now!! oops!!

    Recipe #303717

    2 Reviews |  By Zurie

    Like a souffle, but far more casual. Easy to make, ideal as side dish, also for vegetarians and diabetics. Don't leave out the grated orange zest, as it gives the dish a piquant little extra! Ideal with grilled meats and salads. See additional notes at bottom of recipe. Prep time is faster than given, because my processor broke and I had to grate by hand. The dish is gently spiced so the zucchini character still comes through. Created for "Dining on a Dollar", July 2011.

    Recipe #461070

    1 Reviews |  By Zurie

    Created for DINING ON A DOLLAR, Oct. 2010. Quickly put together, no cooking needed except a few minutes in the oven to heat through. EDITED AFTER CONTEST: There was a mistake in the ingredients, so sorry! I've edited the recipe.

    Recipe #440728

    5 Reviews |  By Zurie

    Created for RSC #15. (POSTSCRIPT: I don't understand the fairly critical reviews, as I make this at least once a week with different veggies! So what you'll read now is an edit of the original recipe!) A healthy, easy, all-in-one family meal or casual dinner for guests. Garlic is roasted separately, so everyone has a choice whether they want garlic paste on their serving or not! Quick to assemble, and totally delicious! This recipe makes a generous meal, and a crisp salad would be nice with it. (It's the meal I make when I am really very busy, and want to shove a healthy yet easy dinner into the oven! Often, I use a "chicken flattie" on top of the veggies -- a spatchcocked chicken -- or I butterfly the chicken myself. In my convection oven it is almost always perfectly done within 1 hour -- but do test!!)

    Recipe #413639

    3 Reviews |  By Zurie

    Created for RSC #15. An easy and very-quick-to-prepare main dish, as you'll see when your read through the recipe. EDITED Jan 2011 to add: I made this last night, after reading Elmotoo's review again. Decided to bake slowly at about 300 degF/150 deg C, for about 2 1/2 hrs. It was wonderful! Just keep a lid on, as the sauce tends to slowly cook away. Check now and then. The chops were very tender and the sauce was fantastic. Don't sub ingredients: I think the flavour balance works very well.

    Recipe #413648

    1 Reviews |  By Zurie

    CREATED FOR CATEGORY CRAZE-E CONTEST. A really simple, fresh and healthy starter for your dinner guests, and you probably have all the ingredients at hand! The very simple dressing ingredients are included in the list of ingredients. Cooking time given are for the 2 eggs only.

    Recipe #378848

    1 Reviews |  By Zurie

    Created for RSC #13. The Duchess is very old, very elegant, ex-Russian nobility, and a gourmet. She came to lunch and I made this, as it can stay in a warming oven for a while. This meant I could give my full attention to the old battle-axe and have a glass of wine with her. It's quick to make, this lunch plate, and the Duchess actually thought it was okay! Cooking time assumes you'll fry the chicken while the pastry squares are in the oven. Done separately, that will take about 40 minutes.

    Recipe #354056

    4 Reviews |  By Zurie

    Created for RSC #13. These muffins are healthy, delicious, not very sweet, and the spices are just the right amounts. Can be eaten warm or cold. Great with butter and apricot jam!

    Recipe #354019

    1 Reviews |  By Zurie

    Created for RSC #13. A plain, three-coloured soup. Easy, but getting the consistency of the soups just right (thickish) should be watched, especially as ingredients differ from one place to another, and so does our handling of it. Here I stayed within the rules of RSC #13, but normally I make this soup with butternut squash and broccoli, and different seasonings. Use shallow soup bowls, and this will look impressive! Serve small helpings as a starter, as this is rich. (Cooking time = also heating time in oven)

    Recipe #354073

    Ralph Nestor's recipe. No Soy Sauce.

    Recipe #307838

    Ala Backwoods Home & Habeeb Salloum

    Recipe #307861

    Brining really is the way to go with pheasant, to keep it moist and also to "cut" some of that rich gaminess. This brine recipe is from the television show "Outdoor Wisconsin"; I like to keep the bird in it overnight then roast with plenty of butter under the breast skin and plenty of basting. You can also arrange bacon slices over the breast to keep it moist. Prep time includes overnight brining.

    Recipe #107369

    I was at a loss when my hunter DH came home with lots of pheasant for me to cook. A family friend gave me this recipe and it is DELICIOUS!

    Recipe #65299

    Found this by request on a hunting site. If pressed for time, I think one could easily substitute a frozen pie crust dough and a can of chicken gravy in this dish.

    Recipe #46165

    Recipe #5108

    1 Reviews |  By Zurie

    Created for RSC #10. Different, different, and incredibly easy and quick to make! A fresh-flavoured lunch salad with a real taste surprise! This plate of goodies will wow your friends with your originality! Add continental-type breads and chilled Sauvignon Blanc or an unwooded Chardonnay, and you're queen of your castle!

    Recipe #243366

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