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    801 Recipes

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    From the Healthy Food Guide. I made this for dinner tonight-it was simple and really tasty. I'm going to use the sauce over chicken too.

    Recipe #460755

    We catch lots of crab so I'm always looking for interesting ways to use them. This recipe was on TASTE.

    Recipe #460451

    We are lucky enough to catch lots of our own crabs, so I'm always on the lookout for interesting recipes to use this yummy ingredient! This recipe from TASTE can be served for breakfast, lunch or dinner.

    Recipe #460449

    I couldn't find a recipe to steam our fish tonight that really appealed to me, so I came up with this.... Cook time will depend on the thickness of your fish fillets-ours were quite small.

    Recipe #460265

    From the Australian magazine New Idea. Photo is a half recipe and it was a delicious appetiser.

    Recipe #460161

    Taste's recipe of the day. I made this the other night-it was great. The two teaspoons oil, ginger, garlic and salt and pepper were my additions to the original recipe ( I just can't make a curry without ginger and garlic) I made this in a 4 cup ovenproof dish rather than the one cup ones.

    Recipe #459900

    From a picnic menu in The Australian Women's Weekly magazine.

    Recipe #459899

    I came up with this as a side for a fish curry we ate last night. I have a hand held tool that shreds carrots in long strips. You could just grate the carrot if you don't have the same. I'm in a remote area so used dried mint, feel free to use fresh as I would if I could get it!

    Recipe #459898

    We are catching plenty of fish right now so I need ways to use them! I found this on the Bigpond site, but changed it to suit us and the ingredients I had on hand. We have a tiny oven so took the head off our fish so's it'd fit, but you can leave yours on if you prefer. We used a spangled emperor which is a relative of snapper and bream. We thought this was delicious.

    Recipe #459460

    Recipe of the day from Taste

    Recipe #455940

    A nicely spiced red lentil soup by NZ TV "chef" Huey

    Recipe #453175

    I make and we eat a lot of sushi. I love the idea of this-a slice or bar, that's cut into dainty pieces rather than rolling which can be messy and itme consuming. I got the recipe from Better Homes and Gardens magazine.

    Recipe #453174

    From the Yahoo site. I'm saving it to make when we start to catch plenty of fish around June.

    Recipe #453172

    A quick, yummy and relatively low fat recipe. Serve it over risoni pasta if you like to soak up all the yummy juices.

    Recipe #453051

    From the cookbook Marie Claire. An Australian tablespoon is 4 teaspoons!

    Recipe #453050

    Not low fat, but at least a little lighter. Use it stirred through pasta, added to a pasta sauce or top a chicken or fish fillet with it.

    Recipe #452861

    A combination of several recipes I found on line. Quinces are quite tough (but not impossible) to peel-use a sharp knife and take a bit of care and you'll be fine. Get rid of all the woody bits when removing the cores. Quinces develop a much nicer colour if made a day or two before serving and will keep in the fridge for up to a week.

    Recipe #452666

    We've been away catching lots of yabbies (crawfish) for the past week. I made this last night and want to make it again soon for some of the family. We tried to extract raw meat from the tails for this, but found it too hard so cooked our yabbies quickly in salted water, then went on with the recipe. You could use shrimp/prawns in this too.

    Recipe #452555

    From the site healthyfoodguide.com.au Heaps of healthy easy recipes on there! I love risotto, but have struggled to find healthy ones I'd actually like to eat. This one is good.

    Recipe #448248

    From the cookbook The Essential Asian Cookbook.

    Recipe #448247

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