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    You are in: Home / Cookbooks / Tried and True
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    52 recipes in

    Tried and True

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    This is a fantastic salad recipe that I got off a family member. It is always a hit when she makes it and takes it to barbeques and I have made it three or four times and it is just as successful. The dressing is best made the day before if you can as it lets the flavours blend into one another and the taste improves. It stores in the fridge for ages.

    Recipe #443789

    I adapted this recipe from Bev's recipe#35813 they are the most amazing biscuits and I wanted to see if they would taste just as good without the oats and raisins but with chocolate....they do :) Used 1 cup of M&M's and 1 cup of chocolate chips....but you may like to use something else.

    Recipe #439313

    A different type of Meatloaf. We love this and it is great all year round. In winter we serve it with mounds of creamy mashed potatoes and vegetables on the side and in summer it is lovely served with a salad and fries. It is also delicious the next day reheated or cold in sandwiches or on toast. I also double the sauce sometimes if we want extra. But this makes a LOT so maybe if you wanted more you could make 1½ times the sauce.

    Recipe #439310

    I got this recipe out of a Dish Magazine. It is beautiful! Prep time included time to marinate. I sometimes marinate over night.

    Recipe #426368

    Borough market brownie-maker Matt Jones shared his infamous dense chocolate brownie recipe on BBC Good Food, and I am posting it here for safe-keeping! For anyone who has tasted one of these brownies, the experience is sublime.......deep, intense and chewy brownies that are packed full of lucious chocolate! Borough Market is London's oldest food market, its origins date back from the time when the Romans built the original London Bridge. And, although it has moved from where it was originally established, Borough Market has occupied its current site for the last 250 years. You can find both food and non-food items in this market, but locals regularly go here to get fresh produce from various parts of the British Isles. One of the most popular foodie treats in the market, is the ostrich burger, as well as these delicious brownies. Makes 12 LARGE squidgy brownies.

    Recipe #390814

    My nana gave my mum this recipe. And she gave it to me. She uses these biscuits as bribes at work :) They are good. I also use the dough to make "spice people" because my kids prefer them to gingerbread men :)

    Recipe #380096

    This is not really a pie in the traditional sense of the term as it is only topped with pastry rather than being encased in it. We have been trying to watch our carbs but my hubby loves his meat pie so this way he can enjoy it without total guilt. Both my hubby and my son love this one and feel free to make it as a pie if you want. You will have to cook the pastry shell off first though as it is not cooked long in the oven, as I cook the meat on the stove to make it tender.

    Recipe #362529

    Finally! A single-serving cookie without weird ingredient measurements. Quick, easy, and satisfying:)

    Recipe #356866

    This is a variation on numerous recipes I have found for one of my favourite dishes!

    Recipe #352427

    This recipe was given to me by my mother-in-law Jocelyn. These are truly one of the most delicious truffles I have ever eaten! :)

    Recipe #331709

    A fabulous hot dip that tastes great on french bread or corn chips.

    Recipe #309801

    A really lovely meal that we discovered. It is so easy to make and tastes great.

    Recipe #309768

    Have had this since I was wee. It is a great meal on a wintery night. (or any other night)

    Recipe #309743

    This is an absolutely fabulous winter warmer! It is so simple to make and just wonderful on those cold nights.

    Recipe #309704

    I was tired of the pumpkin and leek staring at me -- asking me to do something with them -- so I did this. A recipe card from the green grocer gave me a few hints, but I consider this to be my recipe. It's a great warmer in winter, and not too bad served at room temperature. The ingredient amounts are forgiving, so don't be afraid to be flexible. If you want a vegetarian result, omit the bacon and use vegetable stock. Cream can also be omitted. The chili flakes make the dish. *Note: If you can get tinned/canned pumpkin, you can use three 15-ounce tins to replace the chopped pumpkin. If you do this, you can add the tinned pumpkin when you add the cream.

    Recipe #237038

    This is definately comfort food!! The pork is almost casseroled. It is a delicious sweet and tangy recipe that my family LOVES!

    Recipe #223653

    This has been a firm favourite of mine since I was a little girl. This recipe is from a New Zealander ( "kiwi" ) so the measurements are not standard US ones. 500 grams is roughly a pound. 1 cup is 250ml. Garlic, Salt and Pepper are to taste. I make the meatballs about the size of a walnut.

    Recipe #223649

    Delicious little "hand pies" which are ideal for picnics as well as for brunch, lunch & light snacks. These are very easy to make & can be made ahead & frozen for up to 3 months. I made these using individual 5" disposable aluminium pie tins; however, the ingredients listed would also make a large double-crusted plate pie. Serve them warm or cold with pickles, relishes, chutneys & assorted salads. Also wonderful with hot gravy! The individual 5" pies that have been made here are quite generous, so if you wish, make them smaller than that - maybe in a muffin tin!

    Recipe #211527

    From the Magnolia Bakery. Makes enough for a 2-layer 9-inch cake or 2 dozen cupcakes

    Recipe #133675

    This comes from the Time Life series of international cookbooks and has been a family favourite in our house for at least 10 years. It's best to set aside a morning to make these and haul someone in the kitchen to help put them together. Although they are not difficult to make, it does go faster if you set up an "assembly line". The seasoning given here is what I would consider a minimum but you may want to add more to your taste, especially when it comes to the hot pepper. You could also do half potatoes and half carrots for the filling if you like. The amount this recipe makes is also a guess based on our samosas, which are bigger than bite sized but not as big as you get in some Indian shops. If you don't have a deep fryer, you could use a wok instead. If you are really set on doing a healthier version, you could brush these with oil and bake in an oven until browned on both sides, however the texture of the dough is not as good as if you fry them. If you choose the baking option, you may also have to brush them with oil a few times and flip at least once to get them reasonably browned all over. Frying is really the preferred method.

    Recipe #117455

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