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    You are in: Home / Lee_tah's Public Recipes
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    49 Recipes

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    Serve in a hallowed out round bread loaf. You can use the insides as bread pieces to dip with.

    Recipe #514931

    'Zuppa del Venerdi Santo' This is what she says about this recipe: "Good Friday is not a public holiday in Italy and even 20 years ago I remember being really surprised to see people in restaurants tucking into their steaks and chicken. However in the past when Friday was still a "lean" day for the Church, this was traditional Good Friday fare for the Romans. It is much simpler than most fish soups and I happily recommend it for any day of the year." Another fantastic authentic Italian recipe from Diane Seed's newsletter. http://www.italiangourmet.com/aboutdiane.php

    Recipe #514324

    9 Reviews |  By Lee_tah

    Taken from Jo Seagar's "It's Easier Than You Think" cookbook. Make sure the corn flour (corn starch) isn't wheaten. Also check the icing sugar is made from pure sugar, and doesn't contain cornstarch or gluten.

    Recipe #471486

    1 Reviews |  By Lee_tah

    This recipe was inspired by a simaler one in an Australian CWA (Country Women's Association) cookbook. We serve this with steamed rice, carrots and broccoli.

    Recipe #469695

    What to do with leftover chicken that the entire family will like.. Feel free to add chilli flakes or black pepper. I'm cooking for toddlers so we add that at the table. If I don't have enough cream, I make up the difference with sour cream added after the pasta has been mixed in.

    Recipe #467862

    From "The Professional Pastery Chef" by Bo Friberg. Fantasic pastry book.

    Recipe #429077

    From Donna Hay's "The Instant Cook". Very easy but looks like a cafe dessert! You can also make it with mangoes and replace the ground almonds with desiccated coconut. Or apricots and ground hazelnuts. I use my silicon large 6-muffins moulds, and they come out easy.

    Recipe #425886

    I have made this with whatever cereal that is sitting in the cupboard and it tuns out great. Just be sure to use a LARGE saucepan beacuse you need to add all the ingredients into it at the end. I didn't..ended up with it everywhere except on the cereal!

    Recipe #424220

    From the "Reader's Digest Microwave Cookbook". We only had a microwave when we got married, so this cookbook was used daily! I am now converted to making rice puddings in the microwave, or any other dish that sticks and burns easliy. All that aside, this is the tastiest rice pudding recipe.

    Recipe #420465

    1 Reviews |  By Lee_tah

    From Shelly Hahn.

    Recipe #404185

    Serve in a hallowed out round bread loaf. You can use the insides as bread pieces to dip with.

    Recipe #404128

    This flavour combo is SO delicious! And it is very quick and easy to whip up. I saw it on his "Fresh & Fast" show, and had to try it. Glad I did! He has other great recipes on his website: www.neilperrychef.com

    Recipe #389703

    One of our family's favorites. Taken from a swedish cookbook Mrs Malm got for my mother from Sweden. We usually made a thin white cream sauce in the pan the meatballs cooked in, or used a can of cream of mushroom soup. Have with mashed potatos and cooked vegetables.

    Recipe #389694

    From "Symply Too Good To Be True 3"by Annette Syms. Personally, I find mudcake to be too oily and heavy. But this reduced fat method has won me over. Makes a very satisfiying chocolaty dense cake.

    Recipe #389690

    I like to make these when we have bean soups. They are about 2 1/2 POINTS each... depending on the cheese and milk you use.

    Recipe #388421

    From Australian Women's Weekly magazine.

    Recipe #388208

    From "The Muffin Bible" published by Penguin Books.. The custard powder could be substituted for some extra vanilla. When I make these with rhubard or pear, I add 1 tsp ground cardamom to the dry ingredients.

    Recipe #348656

    Taken from "Cook like chef" Episode-Georges Laurier: offal. Source: Foodtv Canada wedsite.

    Recipe #329848

    From "Ready Steady Cook" (Australia) tv show. Recipe by chef Manu Feildel. Serve with a green vegetable, like snow peas or green beans.

    Recipe #329847

    3 Reviews |  By Lee_tah

    We grew up eatting the potato dumplings (palt) which are from northern Sweden and use raw potato in the dough. But I prefer this dumpling, that is more common in the southern Sweden. These dumplings are heavy winter time comfort food. The filling is usually cooked meatballs. But any kind of cooked meat will work. ( I like pork best). Sometimes, if the dough is too dry, I add an additional egg yolk or whole egg. We always ate these with lots of melted butter and cranberry or lingon jam, and a cold glass of milk. Leftovers taste really good cut into pieces and fried up crispy for breakfast the next day. This recipe is from an old Swedish cookbook of my mother's...the title is missing!

    Recipe #329824

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