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    You are in: Home / Cookbooks / Unreviewed
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    207 recipes in

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    My version of this old fashioned favourite.

    Recipe #466385

    These are really popular finger food in Australia. Maybe you call them ribbon sandwiches, but most often they are know as club sandwiches here.

    Recipe #100089

    Russ and I love duck and I love to make stock with the remaining carcass, wing tips and that big neck. I remove the skin from the neck. We mostly eat marinated Asian style duck, so I pop the wings and neck in the marinade and then bake them alongside the bird for a while. I also strain off the fat and cooking juices and after removing the layer of fat, add the jellied juices to my stock. I use the stock for noodle soup for the two of us.

    Recipe #333068

    I saw this made today on Food Safari during a program featuring the food of Mauritius. The sauce is supposedly eaten at least twice a day so I'm imagining it is used with other seafoods, meats and as a condiment. I really want to try this with my home grown tomatoes.

    Recipe #446672

    Russ found this in the West Australian Sunday Times and wants to make it soon so I'm saving it here. Matt didn't say if it was bone-in or out shoulder, but 1.4kg would be a huge serve for 4 unless it was bone-in so that's my guess. Remember, an Aussie tablespoon is 4 teaspoons. I'm repeating his instructions for resting-I have never heard of the newspaper thing before.

    Recipe #424034

    I'm just trying to help Miller increase the Irish dessert selection! I must confess to never having made this one. Prep tome includes 1 1/2 hours of setting time.

    Recipe #22259

    I love these Asian type cabbage salads and this is great with all its fresh herbs. I serve the noodles seperately for everyone to sprinkle over as I hate the mushy noodles in the leftovers. That bit's up to you.

    Recipe #340524

    I found this in a supermarket magazine. I fully intended to make this for Christmas, but work and other commitments conspired against me and I haven't made it. My plan when I made it was to change the cup of currants to a cup of cranberries and throw in some slivered almonds as an extra. The grams v's cups mix up is because prunes and peaches come in this size pack.

    Recipe #403819

    From the Healthy Food Guide site.

    Recipe #460756

    Beef fillet in coconut. No time allowed for the beef marinating.

    Recipe #167195

    We picked 6lbs wild boysenberries yesterday and had them home and turned into jam within 3 1/2 hours. It really is delicious stuff! The lemon helps setting and butter settles any scum that may have formed.I have always made jam by pouring into hot sterilized jars and have never killed anyone. If you would like to process in a hot water bath-feel free. I won't give directions here but someone in the canning forum could help you. I wash, dry then heat my jars in a hot oven while my jam cooks, then pour the jam in while the jars are hot out of the oven.

    Recipe #349472

    From the Women's Weekly cookbook Great Italian Food

    Recipe #387090

    A nice twist on my usual sweetcorn fritters.

    Recipe #189793

    I found this recipe on CalorieKing and thought it would be a wonderful way to use some of the crabs we've been catching.

    Recipe #461187

    From UK FoodTV

    Recipe #304877

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

    Recipe #453175

    I love lamb with fruit. This is meltingly tender and really tasty.

    Recipe #67093

    Similar to a dish I ate in Malaysia recently. Simple flavours but delicious.

    Recipe #304008

    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

    I wanted a lighter cottage pie (cottage pie being made with beef and shepherd's with lamb) so I came up with this.

    Recipe #430331

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