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I found this on an excellent Aussie site called Healthy Food I modified slightly it to suit us but you can check out the original on the site.

Recipe #447366

From a fantastic site I stumbled upon the other day. I'm posting the original recipe but I made it slightly differently-same amount of sauce, but only enough meat and sweet potato for the two of us as we love tons of sauce over our rice.

Recipe #447520

From the site I'm planning a birthday party in two weeks and these will be on the menu!

Recipe #447608

I saw this made by Lance on Come Dine With Me Australia. I'm making it for a party we're hosting soon. I know it's not "authentic" but it looked good on the show. This recipe gave no serving, prep or cooking time. The cake mixes says they each serves 12, so I'm estimating you would get maybe 20 serves from the finished dish! Apart from cooking the cake, I reckon it took me around an hour to whip cream, butterfly cherries, assemble the cake and drink the leftover juice/cherry brandy!

Recipe #447611

Russ made these for dinner last night. The recipe came off the bag of brussels sprouts he bought, but he modified it quite a bit! Our DIL has been quite ill and miserable so when she requested Brussels sprouts, we both frozen as fresh are out of season. I think this would be even better with fresh. The original recipe used far more bacon, contained spinach and din't have the tomato paste or mustard in it.

Recipe #448097

From the cookbook The Essential Asian Cookbook

Recipe #448246

From the cookbook The Essential Asian Cookbook.

Recipe #448247

From the site Heaps of healthy easy recipes on there! I love risotto, but have struggled to find healthy ones I'd actually like to eat. This one is good.

Recipe #448248

We've been away catching lots of yabbies (crawfish) for the past week. I made this last night and want to make it again soon for some of the family. We tried to extract raw meat from the tails for this, but found it too hard so cooked our yabbies quickly in salted water, then went on with the recipe. You could use shrimp/prawns in this too.

Recipe #452555

A combination of several recipes I found on line. Quinces are quite tough (but not impossible) to peel-use a sharp knife and take a bit of care and you'll be fine. Get rid of all the woody bits when removing the cores. Quinces develop a much nicer colour if made a day or two before serving and will keep in the fridge for up to a week.

Recipe #452666

Not low fat, but at least a little lighter. Use it stirred through pasta, added to a pasta sauce or top a chicken or fish fillet with it.

Recipe #452861

From the cookbook Marie Claire. An Australian tablespoon is 4 teaspoons!

Recipe #453050

A quick, yummy and relatively low fat recipe. Serve it over risoni pasta if you like to soak up all the yummy juices.

Recipe #453051

I make and we eat a lot of sushi. I love the idea of this-a slice or bar, that's cut into dainty pieces rather than rolling which can be messy and itme consuming. I got the recipe from Better Homes and Gardens magazine.

Recipe #453174

A nicely spiced red lentil soup by NZ TV "chef" Huey

Recipe #453175

We are catching plenty of fish right now so I need ways to use them! I found this on the Bigpond site, but changed it to suit us and the ingredients I had on hand. We have a tiny oven so took the head off our fish so's it'd fit, but you can leave yours on if you prefer. We used a spangled emperor which is a relative of snapper and bream. We thought this was delicious.

Recipe #459460

From a picnic menu in The Australian Women's Weekly magazine.

Recipe #459899

From the Australian magazine New Idea. Photo is a half recipe and it was a delicious appetiser.

Recipe #460161

I couldn't find a recipe to steam our fish tonight that really appealed to me, so I came up with this.... Cook time will depend on the thickness of your fish fillets-ours were quite small.

Recipe #460265

We are lucky enough to catch lots of our own crabs, so I'm always on the lookout for interesting recipes to use this yummy ingredient! This recipe from TASTE can be served for breakfast, lunch or dinner.

Recipe #460449

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