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By Chef floWer on November 1, 2011
"Preparation time does include marinade time, just to allow the marinade to soak into the beef. To get neat thin slices of beef I freeze the beef for 45 mins and then slice thinly, giving me the perfect cut. I don't eat red meat but Hubby and Little Miss (DD) love beef and they enjoyed this quick recipe. Original recipe comes from Annette Sym's..."
Prep Time: 25 mins
Total Time: 35 mins
By Chef floWer on February 12, 2011
By Stardustannie on January 8, 2008
By Peter J on January 23, 2012
"A slightly modified version of a recipe from Easy International Cooking that is really bursting with flavour. With the chillies leave the seeds if you like some heat, remove the seeds if you want a little less heat or leave them out all together for a mild result. It is great served with crusty bread and also re-heats well. I've specified thigh..."
Prep Time: 30 mins
Total Time: 1 hrs 45 mins
By Peter J on August 30, 2010
"This is an adaptation of a traditional Chinese recipe suitable for cooking on a barbecue. You will need a barbecue with a hood for best results, or you can do the boring thing and cook in an oven. It has a really nice sauce that goes well over plain rice."
Prep Time: 15 mins
Total Time: 1 hrs 25 mins
By mummamills on May 28, 2013
By Karin... on October 30, 2009
"This dessert is an old favourite of many! Everyone seems to LOVE it! It really IS delicious! For some UNKNOWN reason, I seem to make it more often in the cooler months of the year than in the spring or summer! I haven't included the preparation time here mainly because I usually make the pastry case well in advance."
Prep Time: 0 mins
Total Time: 5 mins
By Jen T on July 7, 2005
"Crunchy on the outside and marshmallow on the inside. A real NZ icon. I have been making this recipe for 35 years. A real family recipe to share. We have this at all our family gatherings especially Christmas Dinner. (It's summer here then!) The secret to this Pavlova is the time taken to mix in the sugar. Don't hurry!"
Prep Time: 15 mins
Total Time: 1 hrs 35 mins
By I'mPat on December 4, 2011
"Light yummy dessert. I usually use low fat milk. When using a preprepared shell, I find these to be rather sweet for my taste but makes for quick easy making. My personal preference is to make a half batch of my Shortcrust Pastry and use."
Prep Time: 10 mins
Total Time: 40 mins
By Summerwine on May 15, 2006
"My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I’ve made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary’s then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the..."
Prep Time: 20 mins
Total Time: 3 hrs 20 mins