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    119 Recipes

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    8 Reviews |  By Peter J

    Modified version of a recipe I found on the 'net that I thought turned out great. Apart from a few small changes to seasoning the original recipe called for a cup of wine rather than beer, sometimes I feel with tomato that makes things a bit rich when slow-cooked and I thought the beer substitution worked well. If you don't want to use beer try a cup of beef stock instead of the stock powder / beer. Also whole garlic cooked this way doesn't taste strong at all, if you want it to have a strong garlic taste you'd need to crush some of it.

    Recipe #219321

    4 Reviews |  By Peter J

    Nice little healthy dish I knocked up that came out well. Has a fair bit of room for varying ingredients depending on what you have on hand, but try to keep the soy and sweet chilli sauce because it does quickly marinate into the other ingredients well. Omit the capers for a less salty taste, and remember that raw rice paper sheets are very soft so this is something you need to eat with a fork and is not a 'finger food'.

    Recipe #218216

    1 Reviews |  By Peter J

    These are a native bird of Australia and New Zealand, I'm not aware of any other bird that would be close enough in taste to use in this recipe, but please let me know if you do ;-) When you cut the bird in half it is thin and because of grill temperature differences I can't say an exact time for grilling either side - you need to judge by eye. Also if you have never tried Muttonbird / Shearwater before it has a very distinctive and strong taste - it is something a lot of people either love or hate so not a good recipe for general entertainment. Boneman let me know the following: American Woodcock (commonly hunted and cooked in the USA) probably cooks and tastes like muttonbird. Very dark meat and somewhat strong. They feed exclusively on earthworms!

    Recipe #215954

    Bit of a different way to enjoy oysters. Use fresh grated parmesan for this one not the dried grated parmesan from a jar. The quantities are what I used but no need to measure carefully and you can judge by eye and alter to taste.

    Recipe #212241

    3 Reviews |  By Peter J

    I think the title is fairly descriptive, adjust the amount of chilli flakes to taste but don't be too scared ;-). The cheese and wrapping of the bacon makes this difficult to prepare and serve in a 'neat' manner - it's best eaten using your fingers on an occasion when you're aren't worrying much about what others think.

    Recipe #211806

    2 Reviews |  By Peter J

    Nice little vegetable side for a BBQ.

    Recipe #211807

    4 Reviews |  By Peter J

    A variant on a recipe I found in a magazine. I was a little disappointed in the original version because the time spent versus the end result wasn't worth it. I think this was nicer and much, much quicker - so try and see if you agree ;-).

    Recipe #209573

    7 Reviews |  By Peter J

    OK I'm sure they don't eat these in Lebanon, but it does use Lebanese bread and is a quick way to cook a light pizza for one or two.

    Recipe #207962

    2 Reviews |  By Peter J

    Not a bad quick meal and feel free to substitute tomatoes for capsicum, and pretty much any other salad veggies you want. Maybe a few olives instead of the capers and the list goes on.

    Recipe #207121

    1 Reviews |  By Peter J

    Nice little meal / entree I made to up to use some leftovers that came out really well. The quantities shown make a light meal with salad for two or entrees for four. I measured what I used but you can adjust to taste, for example I was using up the last rasher of bacon I had but two rashers would probably be even better ;-)

    Recipe #206804

    Traditional Australian snack for when unexpected guests drop by. To be truly authentic the cheese must be the very cheapest brand available and the crackers a little stale. Use a good and strong fresh onion though so your guests don't know the difference.

    Recipe #203702

    Recipe inspired by Recipe#146841 that I changed to make cooking on a BBQ or grill a quick and easy option. Note the preparation time includes cooling time for the butter, and you can pop back in the fridge after wrapping the corn so it is quite quick and easy to prepare.

    Recipe #202194

    Another quick and tasty way to do vegetables on the BBQ. No need to measure ingredients but don't go overboard on the herbs.

    Recipe #201058

    Quick and tasty way to do asparagus on the BBQ.

    Recipe #201010

    Something quick and different for the BBQ for all the mussel lovers out there. Preparation time does not include marination time. You could also cheat and use pre-prepared mussels.

    Recipe #201009

    Adaptation of a BBC recipe I found. Morton Bay bugs are probably only available in Australia but small lobster tails would also be suitable (or one large lobster tail).

    Recipe #201008

    1 Reviews |  By Peter J

    Nice quick meal for two in the crock pot, although can be scaled up easily. Serve with seasonal vegetables or a salad.

    Recipe #200477

    5 Reviews |  By Peter J

    Nice 'warm' dip to serve along with dry biscuits or personally I served on top of some puppodums.

    Recipe #199970

    Kookaburra posted this recipe to the Aus/NZ forum after her sister-in-law Linda cooked it and she asked for the recipe. I really enjoyed it as well and Kooka gave me permission to post, I agree with her post it's a wonderful recipe you can enjoy the next day (although a little crumbly) or you can make 3 months in advance. I cooked around a week ago it has developed some extra flavour and texture, so doing a week in advance is probably worthwhile. Preparation time does not include overnight soaking time. In fact I soaked mine a few days occasionally adding more sherry and brandy for a moister and 'groggier' taste.

    Recipe #199105

    1 Reviews |  By Peter J

    Nice way to enjoy scallops. The use of flour with curry powder might sound unusual because of the natural thickening effect of the curry, but I find it gives a bit of bulk to the curry without making it too strong.

    Recipe #197752

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