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By Noo on August 27, 2008
"This recipe was sent to me by my mum,who thought that her beloved grandchildren might enjoy them! The first time I made them they didn't even get a chance to go cold,as the children and I devoured them.I have since made them to take to our local playgroup end of term party,and once again,children and parents alike loved them.They are so simple..."
Ingredients: cream, eggs, rindless bacon...
Prep Time: 15 mins
Total Time: 35 mins
By Mille® on March 1, 2009
By Chef floWer on September 29, 2007
"I make this all the time, you will need a food processor to have a smooth texture, but if you decide to make it by hand then it will not be as smooth creamy texture and the flavour will be different."
Prep Time: 5 mins
Total Time: 5 mins
By Chef floWer on October 30, 2008
"Kofte's is a meatball which is native to Cyprus, Turkey and some middle east regions. They came in all shapes, sizes and different flavours. This recipe is my mothers recipe, she normally uses beef but since I don't eat beef she use chicken if I'm coming over. We serve them with Turkish Cacik (We make the exact recipe) and a green salad..."
Prep Time: 2 hrs
Total Time: 2 hrs 30 mins
By bluemoon downunder on May 19, 2009
"Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Chorizo sausage - surprisingly NOT in the Zaar Kitchen Dictionary - is a sausage of Spanish origin made from ground pork, garlic and chillies, so if you cannot get chorizo sausages that gives you the general idea: just substitute with a sausage you really..."
Ingredients: chorizo sausages, olive oil...
Prep Time: 5 mins
Total Time: 15 mins
By Stardustannie on July 24, 2013
By I'mPat on March 14, 2008
"From Australian Woman's Day magazine. Suggested you serve with baguette toasts and or cornichons (small gherkins). Servings are a guess but makes 1 1/2 cups. I have also made this using Philadelphia ultra low fat cream cheese and it went over very well."
Prep Time: 10 mins
Total Time: 10 mins
By Chef floWer on January 11, 2008
"This dish could either be served as an appetiser (finger food) or as a main meal. It requests for shoyu (Japanese soy sauce) but you can use any soy sauce. I also used rice wine vinegar instead of sake as the kids were going to eat some as well. Preparation time includes one hour marinating. The recipe comes from a Reader's Digest - Summer BBQ..."
Prep Time: 1 hrs 20 mins
Total Time: 1 hrs 35 mins