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    104 Recipes

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    Bruschetta is one of my favourite entree/snacks. As soon as I seen the RSC #10 ingredients I instantly thought BRUSCHETTA. You can choose any type of white bread you like but it needs to be thick.

    Recipe #243333

    Entry for Chef #200736 - This is a quick recipe for canapes when you're entertaining or when you want a snack. It's easy to put together. You may cook the scallops on the BBQ or on a pan (as directed). Enjoy.

    Recipe #243267

    New England in the North Eastern region of the USA is well known for it's emphasis on seafood and the Naughty But Nice Gang would like to invite you to feast on our Nutty for New England Naughty but Nice Crab Burger burger. Combining a luscious crabcake with shrimp, tartare and the best fresh dressings from the region this is one burger that is sure to please and impress. We suggest pairing with a glass of Snow Farm Vineyard '05 Estate Seyval Blanc or an Atlantic Amber beer from New England Brewing - Created for Build A Burger - Team Challenge - Zaar World Tour III. Thanks to LittleBee for her kind contribution to this recipe. (Hers is found here-- Recipe #158809) http://www.recipezaar.com/bb/viewtopic.zsp?p=3041468

    Recipe #231520

    This is from 'Cooking fun with The Wiggles' cookbook. Little Miss (DD) loves the Wiggles, the Wiggles is a popular Australian kids show featuring four guys wearing four different colour shirts singing songs, cooking and playing games. She has their cookbook and this is the recipe she has chosen to make. I used egg substitute but needed to use 3.5 tablespoons of orange juice as the dough was a little dry.

    Recipe #231044

    Traditionally shepherd pie is made from lamb (hence shepherd) but since I don't eat red meat, I'm making it with chicken. You can use lamb if you wish. Vegetarian can replace the meat with variety of beans or TVP. You may use dried herbs if you don't have fresh herbs. Mushroom I used comes in a can and is sliced and pre-made in butter sauce

    Recipe #231043

    This is a simple marinade for any beef cuts, the longer you marinate the more the flavour will soak into the meat. My carnivores (Little Miss (DD) and Hubby) really enjoyed it. I didn't mind it on chicken either.

    Recipe #222394

    This savory muffin is very crumbly texture. Could be eaten as a snack or put in kids lunch boxes. I used pizza tomato topping sauce for the tomato sauce and it worked well.

    Recipe #222373

    Growing up with parents who were born in Cyprus (Turkish Speaking). I was basically taught how to make Turkish Coffee which is called Kahve at a young age (well old enough to safely be around flames from the stove). Kahve is traditionally prepared in a small long handled pot narrowing on at the top this is called cazve. Kahve is ideally made one cup at a time and served in a small espresso cup. Measurements for one cup is equal to one espresso size cup about 90 mls/3 oz. There are different varieties of Kahve with four listed below.

    Recipe #222224

    This is not quite the chicken doner from the restaurants but it's quite easy to make and satisfy my cravings. You must use fresh chicken and not use chicken that has been previously frozen. You will need to prepare the chicken overnight and freeze. I had trouble slicing my chicken with an electric knife so I would defrost it a little longer then 45 minutes. This recipe comes from www.turkishcookbook.com - For the Aussies ground chicken = minced chicken - Does not include overnight marinating time

    Recipe #222098

    A Chinese type of Chicken with Cashews recipe. I added less peanut oil when I was stir-frying as I thought six tablespoons was a bit to much. I used chicken liquid stock instead of water to give the recipe more flavour. I use bean sprout instead bamboo shoots (personal taste) however I think you could add any vegetables you wish without dramatically altering the flavour. When I make this again I would add cashews to the wok to allow them to warm a little instead of sprinkling them at the end. The recipe said the yields is four servings but we had small servings for three people. This recipe is from 'Cooking with Love' by Friends of Karen, Inc Does not include marinating time.

    Recipe #221952

    This recipe comes from ‘Barbecue, delicious recipes for outdoor cooking’ by Louise Pickford. I'm often want to use thyme as I adore the smell. I thought this amount of thyme will make the recipe pungent but it actually taste yummy marinated with the chicken then barbecued and the flavour is strong but not overpowering. Time does not include Marinating time Update: I have had a few questions regarding the thyme leaves: use the leaves only for measurements (don't include steams) measure the leaves after it has been removed from the steams.

    Recipe #221731

    This recipe comes from a book called 'Harumi's Japanese Home Cooking' by Harumi Kurihara. I boiled the carrots and potatoes instead of steamed and it worked well. I removed the carrots first as the potatoes need to be boiled longer. I used Japanese mayonnaise but I think any type of mayonnaise will work.

    Recipe #221594

    This recipe is for kids, it encourages kids to get involved in the kitchen and at the same time to have fun! - The idea of this recipe was from http://pubs.cas.psu.edu/Freepubs/pdfs/ua209.pdf - The kids (Little Miss (DD) and my niece) made this for their grandmother. They had lots of fun counting and watching the jar change when the different ingredients were added. They were quite proud of themselves when they seen the end result. We topped it with melted white chocolate with a little copha and orange food dye. Suggestion with the recipe is grease the base or use baking paper on the bottom.

    Recipe #221235

    Simple cous cous perfect for side dish.

    Recipe #221217

    These are beaut bikkies, Little Miss (DD) and I enjoy making them together. This is found in "Australia Good Taste - The Magazine from Woolworths" September 2006 edition.

    Recipe #221006

    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 Recipe #36126 (We make the exact recipe) and a green salad or parsley salad. The cinnamon, mint, salt and black pepper are not the exact measurements as mum uses her hand to measure anything, feel free to add more but only to your taste.

    Recipe #220465

    Bocconcini means small mouthfuls of cheese they are semi-soft, white and rind less unripened mild cheese and have a spongy texture. Originally made only from the milk of water buffaloes but cows milk is used now. Bocconcini are now available in supermarkets and packaged in whey or water. The originally recipe asked for 3 x 250 gram of cherry tomatoes but I thought it's a bit excessive as the 14 cm pizza can hold only about eight tomatoes. I topped ours with basil as I found rocket a little bitter. You welcome to skip the dough and use store buy a pizza bases or Lebanese bread, it's up to you. This recipe came from Sunday Hearld Sun, Sunday Magazine on 18 March 2007, it's a Donna Hay recipe

    Recipe #220012

    This is a lemon herb garlic chicken dish which is made in a slow cooker to contain it's natural flavours. When we served it the meat fell away from the bone. If you wish to increase the celery and carrot you may do so without dramatically change the flavour of the dish. I normally remove the skin off the drumstick, which I recommended with this dish but feel free to leave it on. Everyone enjoyed it in our house hold, hope you will enjoy it.

    Recipe #219768

    I don't like eggs and I always use an egg substitute unless I'm not having the recipe. If you want to try the recipe with egg just don’t use the tablespoon of water. The idea for the banana topping came from Recipe #173220 and the idea for the pancake came from the leaflet in the box of Egg-Like 'The Egg Replacer'

    Recipe #219490

    Lamb is consumed quite a bit in Australia. I cooked this leg of lamb in the slow cooker today for Little Miss (DD) and Hubby (DD). I don’t eat red meat, but I don't deprive my family if they want to eat it. You may not want to season the lamb with salt, as this recipe has the liquid stock & soy which both have high salt contents, but it's up to your taste bugs. You could also push some rosemary into the incisions with the garlic or sprinkle some around the lamb once its in the Slow Cooker / Crock Pot. Hubby said the meat fell away from the bone. Enjoy

    Recipe #218860

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