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

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    We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.

    Recipe #68955

    A really popular Aussie snack which turns up at parties, picnics and for lunches. I used to make 8 dozen of these 5 days a week for about 2 years! Season these to taste-Australian sausage mince is quite salty, so I don't put too much.

    Recipe #95246

    This simple way to cook carrots is one of the most popular vegetable dishes we make at work. The smell and taste is great with the addition of the sesame oil.

    Recipe #21203

    I got this off the internet a few years ago. It is now my youngest son(a chef in Melbourne)'s requested dish when he's at home. So I guess to him it's major comfort food!

    Recipe #22525

    My mother's recipe is a family favourite.

    Recipe #21617

    Another one of the quick and delicious meals I would rather make than buy expensive take aways. We reduced the amount of pepper from the original recipe, so feel free to add more if YOU wish.

    Recipe #24175

    A quick to assemble recipe that smells wondereful and tastes even better!

    Recipe #19984

    I had never eaten leeks until I met my husband, so this is his recipe. It's nice and quick and easy.

    Recipe #23959

    Curried sausages are quite popular comfort food in Australia, this is my recipe that I have made commercially for many years and have had lots of compliments for.

    Recipe #198901

    Very popular finger food in Australia, expensive to buy, but so simple to make!

    Recipe #105651

    I've been making this since my boys could eat solids! and it's still a favourite. Add carrot, celary, bell pepper if you wish, or tinned tomatoes in place of all or some of the soup. I really just make it with what I have or need to use. I also love the custard on mashed potatoes or pumpkin baked in the oven.

    Recipe #66859

    This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them.

    Recipe #21138

    This is a regular family favourite that we serve with Moroccan or Lebanese style meals. Or Greek or Italian-whatever we feel like I guess! And we love these so much, 2 spuds each is almost not enough!

    Recipe #36688

    A nice simple recipe using smoked paprika. Feel free to use the ordianary sweet Hungarian if you have as much trouble getting smoked paprika as I do.

    Recipe #69243

    A recipe given to me by a friend many years ago. I used to make it as a condiment for curries, but now prefer it with meat loaf, cold meats or on sandwiches.

    Recipe #23146

    One of my favourite lamb dishes-quicker than going for take-aways.

    Recipe #21444

    This yummy curry is one of my husbands specialities.

    Recipe #21607

    We eat this a lot, sometimes using beef or chicken, and find this an easy dish when we want a quick curry fix. You can add a couple of peeled, diced pootatoes and about 2 cups of water for the final 30 minutes of cooking.

    Recipe #22275

    I've made this a couple of times, to rave reviews from my family. It's really easy to make, it's tasty and hearty, and makes the shrimp go a long way.

    Recipe #78024

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