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    You are in: Home / JustJanS's Public Recipes
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    801 Recipes

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    I bought a heap of eggplant at a farm the other day. I wanted to make a chutney and found this one on the Taste site. I made it today and have to say it's delicious even without a months' standing time to mature! Prep time doesn't include allowing the eggplant and salt to sit for an hour

    Recipe #472927

    My version of lightened up Bolognaise / Bolognese.

    Recipe #469363

    Something I came up with for the two of us tonight

    Recipe #469362

    As keen crabbers, we always have plenty of the frozen meat on hand. I also keep lots of frozen fish stock in the freezer too. I'm always looking for new recipes to use it and love the look of this one!

    Recipe #467798

    We catch and freeze heaps of crabs, so I'm always on the lookout for different ways to use it-this one looks like us!

    Recipe #467796

    I made this last night for dinner. Russ and I both really enjoyed it so I'm posting it so I can repeat it sometime soon.. We caught and smoked our own fish and caught the crabs.too.

    Recipe #467793

    Recipe of the day today on Taste. Russ and I love lettuce cups! Australian minced (ground) lamb contains about half the fat as listed in the (US) nutritional data.

    Recipe #467792

    Another good looking Barley recipe from Taste

    Recipe #467633

    An yet another good looking barley dish from the Taste site.

    Recipe #467617

    Another barley recipe I found on the Taste site that I thought looked really good. Recipe suggests 2 large corn cobs will give you 1 1/2 cups kernels.

    Recipe #467616

    I've just discovered barley (apart from boiled in soups) so am on the lookout for new recipes using it. This one comes from the Taste site and looks good! I've "estimated" 60 minutes prep including cooking the barley and chicken (at the same time!) and then called it a no cook recipe.

    Recipe #467614

    I make a crab dip based on one by Pet-R-Us I took it along to a 'zaar (we were members of Recipezaar when we met many years ago) BBQ yesterday where I was encouraged by the others to post my version. We catch, pick and freeze our own crab meat, so I just grab a packet or two out-I think I usually aim to use around a cup, but it's OK if it's a bit more. I actually squeeze each artichoke as dry as I can, or the liquid spoils the dish. I like to serve this on crusty fresh sour dough baguette slices, but you can use chips, crackers or vegetable crudites if you prefer!

    Recipe #467085

    My version of this old fashioned favourite.

    Recipe #466385

    From the Taste site. I have all the ingredients on hand to make this soon.. Sushi seasoning is a vinegar, sugar salt mix we buy here in bottles at most supermarkets.

    Recipe #464645

    After a couple of weeks of eating our way through more than 10kgs of tomatoes, I wanted rabbit but I wanted it white. I found a similar recipe on the net but simplified it to suit my pantry (white wine rather than verjuice, dijon mustard rather than truffled mustard and sour cream instead of mascarpone). I cooked this on the stove top, but you could do it in a slow to moderate oven too. The prep time is a bit of a guess-I'm expecting most people would get their rabbit already in pieces-I had to cut my own wild rabbit up!

    Recipe #464612

    We love ratatouille and I often make a baked one. Tonight I added in a number of things to make a complete side dish for beef schnitzels. We both thought this was great and it could be eaten over pasta or rice for a vegetarian meal.

    Recipe #464119

    We had this simple, delicious starter in a Bali restaurant recently. I've since made it at home to rave reviews.

    Recipe #463825

    We recently stayed in a villa in Bali. The cook made this dressing a couple of times to go over a salad of mixed greens tomatoes and cucumber. She included mint in the salad-not the dressing. Her recipe was actually just equal quantities of lime juice, white (not palm) sugar, and olive oil, garlic and slat and pepper, so it's super easy to make enough for 1 or 12.

    Recipe #463076

    I found this recipe on CalorieKing and thought it would be a wonderful way to use some of the crabs we've been catching.

    Recipe #461187

    From the Healthy Food Guide site.

    Recipe #460756

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