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    801 Recipes

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    Just like we had in Vietnam recently!

    Recipe #497363

    I made these using 3 different recipes (more spice, more fruit, good method). Aussies-I uses Woolworths Select mixed dried fruit but picked out the glace cherries! Prep time doesn't include all the rising and so on. They took 2 hours to make start to finish, but I Face Booked and got dinner ready while they were rising!

    Recipe #496506

    I ate lots of Lok Lak on a recent holiday to Cambodia. It's similar to Vietnamese Shaking Beef although the Cambodians don't like to admit that. In Cambodia it might come with chips (fries) and a fried egg or rice-I liked the rice option. You eat it by wrapping portions of the meat and salad ingredients in a lettuce leaf, then dipping that in the dipping sauce (the best part of it I reckon). Sometimes the meat is sliced, sometimes it's cubed-I prefer slices. Semi ripe tomatoes are preferred to ripe ones, but use what you have!

    Recipe #496461

    I found a recipe on the internet then altered it to suit us. It's very much comfort food and very yummy.

    Recipe #488341

    Jewelies made these yesterday while our friend Wendy was visiting. Wendy made them this morning for brunch. They were yummy and I'm thinking would make great kids food (a lot tidier than watching a littly eat canned spaghetti!) Wendy added in chopped bacon and we all reckon onion and/or capsicum would be good in there too. The texture is more like an omelette than an actual muffin.

    Recipe #482451

    I found this on the Food Channel site (Australian) and made this today for visitors tonight. I don't have a mixer with a dough hook, so kneaded it on my bench top for 20 minutes. It was very sticky but a tiny bit of flour sprinkled over the bench made it very easy to work.

    Recipe #479552

    I ate these delicious oven baked eggs in a little cafe very recently while on a few days away. I did my best to recreate them for brunch this morning, and think mine, made with home grown tomatoes and no thoughts about profit, were better! Probably nothing like the real thing, but a yummy breakfast, brunch, lunch or dinner dish!

    Recipe #478309

    We fell in love with something very similar to this on a recent trip to Thailand. This is husband Russ's very good attempt at making them at home. We were able to buy the fried garlic and fried shallots at a local Asian supermarket. Very, very morish! Our cashews weren't salted but we used around half a teaspoon, so salt is to taste.

    Recipe #478143

    I've made this a couple of times recently to take to tapas style parties-served in small bowls, it's yummy (I think!) I think it serves round 12 like this. I use low fat products, but that's up to you.

    Recipe #477911

    A recipe from my friend Chris. Make sure your stock is well flavoured and you really cook the onions to a sticky caramelised state-this simple recipe relies on those two things for it's yummy flavour. Serve these cold or warm with chutney or tomato sauce. No time given in the prep for refridgerating the mix.

    Recipe #477898

    I'm lucky to often get quinces. I went in search of a recipe to make jelly yesterday and found this on lynwood preserves. I made a recipe and a half and am posting that version here. Prep time doesn't include the time taken to strain the liquid initially.

    Recipe #477709

    Yummy dessert with just the right amount of sweetness (in my opinion)

    Recipe #477136

    I ate a lot of papaya salad on a recent trip to Thailand and it's been my wish to make it at home Food.com member Leggy Peggy arrived to stay a few days ago and brought with her a green papaya for me to make this. My son bought me the little Thai cooking book in Thailand on our holiday that this came from.

    Recipe #476693

    I found this on Taste and have made it a couple of times in an effort to use some of the tons of zucchini we have available right now. It's a great recipe! The three hours salting of the zucchini isn't included in the prep time.

    Recipe #476692

    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

    Something I came up with for the two of us tonight

    Recipe #469362

    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

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