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    You are in: Home / Heydarl's Public Recipes
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    43 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I found this recipe on Masterfoods website & wanted to keep track of it, as well as share it with all my Zaar friends. Am looking forward to trying it soon.

    Recipe #261744

    4 Reviews |  By Heydarl

    This came from rummaging through my friend's fridge & cupboard when I was staying in Canada recently. Everyone was shocked when I put maple syrup into a marinade, but it tasted great - even the kids loved the results. Works very well with pork and chicken.

    Recipe #259926

    2 Reviews |  By Heydarl

    I haven't tried this, but it looks like a tasty dessert. From The Essential Mediterranean Cookbook.

    Recipe #230026

    6 Reviews |  By Heydarl

    Haven't tried this recipe yet, but it sounds good & easy to make. From The Essential Mediterranean Cookbook.

    Recipe #229978

    Found this in the Cheap Eats cookbook years ago. Haven't had it in a long time, but we used to enjoy it. Is great served with steamed rice.

    Recipe #229531

    1 Reviews |  By Heydarl

    This is a great, easy recipe I adapted from the recipe in Tony Chachere's Cajun Country Cookbook. It's a weeknight favourite of ours. Reheats well in microwave.

    Recipe #229530

    A recipe from Tony Chachere's Cajun Country Cookbook that we picked up in New Orleans several years ago, where we fell in love with Cajun & Creole cooking. I normally make this with bacon instead of ham. A great brunch or lunch meal - also reheats well in the microwave.

    Recipe #229528

    2 Reviews |  By Heydarl

    This is a fairly quick casserole dish with little fussing. Can be made cooked 1-2 days ahead or will freeze for up to 1 month with sweet potato/carrot omitted (steam/boil separately when dish is reheating). From Family Circle Chinese & Asian cookbook.

    Recipe #221723

    3 Reviews |  By Heydarl

    Enjoy this tasty chicken hot or cold. It is great for buffets, as it looks so attractive and can be cooked a long time beforehand. From Easy Chinese cookbook by Elizabeth Chong.

    Recipe #221722

    1 Reviews |  By Heydarl

    This recipe comes from Easy Chinese cookbook by Elizabeth Chong. I will add more vegies & omit the sugar.

    Recipe #221655

    9 Reviews |  By Heydarl

    This is an amazing recipe if you like cheese. Try dunking red and green bell pepper strips and tortilla chips. From Sunset Mexican Cookbook.

    Recipe #221582

    6 Reviews |  By Heydarl

    A specialty of Monterrey, these savoury beans are cooked with beer; hence, their intoxicating name. From Sunset Mexican Cookbook.

    Recipe #221580

    6 Reviews |  By Heydarl

    The delicate shrimp sauce really sets this dish apart! By Marilyn Guild of Orinda, CA, who was the California winner of the 54 Recipes competition on Tony Chachere's web site several years ago.

    Recipe #221578

    3 Reviews |  By Heydarl

    My overseas visitors have always loved this recipe and so do we. From Australian Women's Weekly Great Barbecue Cookbook.

    Recipe #221573

    4 Reviews |  By Heydarl

    Great served with salad.

    Recipe #221572

    3 Reviews |  By Heydarl

    Found this in Canadian Family Circle magazine many years ago & loved it. Hope you enjoy it too.

    Recipe #221571

    3 Reviews |  By Heydarl

    For this recipe the chicken is split down the breast and flattened, then marinated and simmered in coconut milk and finally barbecued or cooked under the griller. If you do not have a pan large enough to accommodate a spreadeagled chicken, cut the bird in half. From the Complete Asian Cookbook by Charmaine Solomon.

    Recipe #221569

    2 Reviews |  By Heydarl

    A great accompaniment to any Indonesian meal. From The Complete Asian Cookbook by Charmaine Solomon.

    Recipe #221567

    3 Reviews |  By Heydarl

    Domburi means and earthenware bowl, but the name also applies to the food served in it, generally rice with toppings of meat, eggs, poultry, vegetables or a combination of ingredients. Oyako domburi is so called because it is made from chicken and eggs served over rice. From The Complete Asian Cookbook by Charmaine Solomon.

    Recipe #221565

    2 Reviews |  By Heydarl

    From Australian Women's Weekly Chinese Cooking Class Cookbook.

    Recipe #221562

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