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    We catch lots of crab so I'm always looking for interesting ways to use them. This recipe was on TASTE.

    Recipe #460451

    From the Healthy Food Guide. I made this for dinner tonight-it was simple and really tasty. I'm going to use the sauce over chicken too.

    Recipe #460755

    From the Healthy Food Guide site.

    Recipe #460756

    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

    We love ratatouille and I often make a baked one. Tonight I added in a number of things to make a complete side dish for beef schnitzels. We both thought this was great and it could be eaten over pasta or rice for a vegetarian meal.

    Recipe #464119

    After a couple of weeks of eating our way through more than 10kgs of tomatoes, I wanted rabbit but I wanted it white. I found a similar recipe on the net but simplified it to suit my pantry (white wine rather than verjuice, dijon mustard rather than truffled mustard and sour cream instead of mascarpone). I cooked this on the stove top, but you could do it in a slow to moderate oven too. The prep time is a bit of a guess-I'm expecting most people would get their rabbit already in pieces-I had to cut my own wild rabbit up!

    Recipe #464612

    From the Taste site. I have all the ingredients on hand to make this soon.. Sushi seasoning is a vinegar, sugar salt mix we buy here in bottles at most supermarkets.

    Recipe #464645

    My version of this old fashioned favourite.

    Recipe #466385

    Slightly modified Gabriel Gate recipe.

    Recipe #447111

    Russ went and picked samphire down on the salt marshes today, then stir fried it to go along with a salmon dish we had at dinner. Young samphire is a little like asparagus (and often called sea asparagus) older stuff develops a woody core and you eat it a bit like aritichoke leaves pulling it through your teeth. It seems it grows throughout the world. doesn't recognise "samphire" and if you don't either, I suggest you look it up on Wikepedia. It's good and it's free!

    Recipe #446487

    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

    I read about 50 recipes but none really sounded right, so I came up with my own version for a party yesterday. I have to say it was the hit of the party!

    Recipe #445260

    A friend gave me a heap of tamarillos so I needed a chutney recipe. Here's the one I found and Russ cooked up for us.

    Recipe #434406

    We love venison and eat it every chance we get. I found a recipe on the net I liked, but altered it enough to make it my own. I reckon the nutritional data is off with this recipe (maybe it calculated regular sausages rather than venison which were super low fat!). Any good sausage could be used if you don't have venison like we did.

    Recipe #437105

    My take on a recipe I found on Simply Recipes

    Recipe #437209

    A tasty side dish for a Middle Eastern main. Cold leftovers are good too.

    Recipe #437433

    I bought a large jar of pickled onions for quite a lot of money so decided I better have a go at making my own. This is a combination of two recipes and I have to say the result it way better than I ever expected, and way way better than the expensive ones for about a fifth of the price.

    Recipe #438421

    Recipe #438676

    I saw Huey make something similar this morning, but I'm not paying to join HIS site. He used pork, I want to use turkey, he microwaved his in a little Asian flavoured sort of broth-I prefer to steam mine. I combined his ideas, my ideas and those of a similar recipe I found on the net to come up with these

    Recipe #439259

    From the Australian Pork site. I made this the other night and if I was rating it I'd give it 5 stars for speed of making and taste-it was DELICIOUS! I had no lemon thyme, so used a mix of regular thyme and lemon zest. That was great in it.

    Recipe #439940

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