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    You are in: Home / *christie's Public Recipes
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    32 Recipes

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    This is a fantastic salad recipe that I got off a family member. It is always a hit when she makes it and takes it to barbeques and I have made it three or four times and it is just as successful. The dressing is best made the day before if you can as it lets the flavours blend into one another and the taste improves. It stores in the fridge for ages.

    Recipe #443789

    I adapted this recipe from Bev's recipe#35813 they are the most amazing biscuits and I wanted to see if they would taste just as good without the oats and raisins but with chocolate....they do :) Used 1 cup of M&M's and 1 cup of chocolate chips....but you may like to use something else.

    Recipe #439313

    A different type of Meatloaf. We love this and it is great all year round. In winter we serve it with mounds of creamy mashed potatoes and vegetables on the side and in summer it is lovely served with a salad and fries. It is also delicious the next day reheated or cold in sandwiches or on toast. I also double the sauce sometimes if we want extra. But this makes a LOT so maybe if you wanted more you could make 1½ times the sauce.

    Recipe #439310

    I got this recipe out of a Dish Magazine. It is beautiful! Prep time included time to marinate. I sometimes marinate over night.

    Recipe #426368

    My nana gave my mum this recipe. And she gave it to me. She uses these biscuits as bribes at work :) They are good. I also use the dough to make "spice people" because my kids prefer them to gingerbread men :)

    Recipe #380096

    This is a variation on numerous recipes I have found for one of my favourite dishes!

    Recipe #352427

    This recipe was given to me by my mother-in-law Jocelyn. These are truly one of the most delicious truffles I have ever eaten! :)

    Recipe #331709

    A fabulous hot dip that tastes great on french bread or corn chips.

    Recipe #309801

    A really lovely meal that we discovered. It is so easy to make and tastes great.

    Recipe #309768

    Have had this since I was wee. It is a great meal on a wintery night. (or any other night)

    Recipe #309743

    This is an absolutely fabulous winter warmer! It is so simple to make and just wonderful on those cold nights.

    Recipe #309704

    This is definately comfort food!! The pork is almost casseroled. It is a delicious sweet and tangy recipe that my family LOVES!

    Recipe #223653

    This has been a firm favourite of mine since I was a little girl. This recipe is from a New Zealander ( "kiwi" ) so the measurements are not standard US ones. 500 grams is roughly a pound. 1 cup is 250ml. Garlic, Salt and Pepper are to taste. I make the meatballs about the size of a walnut.

    Recipe #223649

    Use either Rice, Cider or Malt Vinegar for this recipe. White Vinegar is not recommended. This is a mixture for 3 Japanese cups of Rice

    Recipe #450749

    This is the easiest way to cook rice in a pot on the stove. This technique was shown to me at a sushi making class.

    Recipe #450747

    I got this "potion" from a friend. I must say i was a bit skeptical at first.....but the results are amazing! It also leaves behind a lovely smell.

    Recipe #427345

    I got this recipe from a lift-out in a New Idea Magazine. It is really easy to make and it is tasty too. This can be made up to 4 days ahead and stored in an airtight container.

    Recipe #425363

    My friend Stace made this for me one night and it is SO good. It was really good when she first made it and brought it over but it was even better the next day after being stored in the fridge overnight. Cooking time is chilling time. This can be made and stored in an airtight container in the fridge for up to a week (if it lasts that long)

    Recipe #396244

    My dad sweet talked the barmaid at the local tavern for this recipe. It is so good on pork bones or pork ribs.

    Recipe #380119

    These are my FAVOURITE!!! I love them. I could eat them every day if I was allowed. I had massive cravings for them when I was pregnant with my youngest son......And had none on hand which was inconvenient as I had to wait three weeks after bottling before I could eat them. :) Needless to say, they are fabulous. I think that my Dad got this recipe from my Nana. He likes to reserve the sauce once he has finished a jar and throw in more onions. Not sure where it originates from.....I have only seen one recipe on here that is similar.....please try. Cook time is soaking/storing time.

    Recipe #380118

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