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    52 Recipes

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    great freezer stand-by, for a chowder or seafood crepes etc. Worth the effort, which isn't much :)

    Recipe #467909

    a wonderful fish soup, make it thin as an entree, make it thick and serve with bread as a main meal. from my mate Kaylene. I use this as a base for seafood crepes, GREAT

    Recipe #467630

    haven't tried these but Kaylene says they are awesome :)

    Recipe #467626

    too easy, very tasty, no ice cream maker needed

    Recipe #467579

    This is an easy recipe for beginners, and I have gone into details that aren't relevant for a seasoned chef :) I "eye-ball" the oil and flour, but its good to know the right amounts if your a starter cook. These have been served at dozens of functions, and they are always well received. If you are making this with American bacon, or turkey bacon, you might need more, as so much turns to oil!

    Recipe #407882

    Nicola brought this along for Boxing Day lunch. It looked soooo good and tasted the same! I have done some research on this, and apparently you can use heaps of different fillings, but I must admit that, for me, this one is just right! (if you google "images" and smorgastorta you can get some other ideas!) One of the good things about it is that you make most of it the day before! this is great for a "ladies luncheon" should serve about 12, or a family of five, or 3 teenage boys.

    Recipe #363564

    This is the best selling, fabulous tasting, world famous Tomato Relish as made by the "Boonooroo Brown Paper-bag Ladies" This is REALLY like granma used to make. If I buy "cooking tomatoes" and they are very pale, I add a small tub of tomato paste. You can add garlic, or herbs to this recipe, but I dont find it needs it. I always double this recipe, cause I am constantly being asked for it :) I use good quality brown vinegar, but the my fellow Bag Ladies use the generic stuff.

    Recipe #360286

    a nice thick sauce to serve with hot or cold lamb. salt to taste, and if you like a very tart sauce, add a little lemon juice.

    Recipe #351301

    great with pork, hot or cold. Inspired by one of Bergy's recipes.

    Recipe #351300

    The original Aussie Matchstick was filled with fresh whipped cream, and though it tasted great, it was very messy and very rich! This recipe is just the basic matchstick, dessert size; but you can make them smaller for kids or as a flash morning tea item. They go very well at kid's parties, try a chocolate pudding and grated chocolate for the filling, or use Nutela instead of jam. Both the filling and the pastry can be prepared 2 days ahead, but dont put them together until your ready to eat them!

    Recipe #325462

    top way to cook red claw!!!!!

    Recipe #325455

    I searched everywhere for this recipe!! A friend gave me a bag of green olives, because I had said I would like to try pickling my own. I love the whole Greek thing, making your own cheese and all that. Anyway, I finally found this recipe in a Womens Weekly book. Putting it here so I don't have to search! It is excellent, better then the bought one :)

    Recipe #309383

    these are very moist and munchy, and I have to thank my friend Tina for this recipe. She told me the "secrets" about making good Peach blossoms. Bit strange, not a peach in site :) These will last for days in the fridge, without going gooey or hard. Dont put the cream in until you are ready to serve. Mock cream is the better choice if you have to travel. I make my cupcakes with cheap yellow cake mix, but you can use any recipe you like for them. (Zaar wouldn't let me say that in the ingredients)

    Recipe #308926

    cutie for a shower, birthday party, or just a pressie for a mate.

    Recipe #308611

    There are a few liver recipes around, all just a little different, but you don't have to LOVE liver to make this. I don't really like the texture of liver, but I adore the gravy it makes as it cooks! this recipe comes from my mum.

    Recipe #307545

    This recipe is a copy-cat of recipe #47819 by Rita. We can't get the ingredients here in Australia, so I came up with this, but do check her recipe.

    Recipe #307543

    These little fellows are great to just throw around a dessert table, decorate a kids cake, or just have as a treat!

    Recipe #307450

    the secret to crispy pork is double frying! pork is fried until cooked, then drained. Just before the meal is served, drop the pork back in the (re-heated)oil for about 30 seconds, and serve.

    Recipe #282616

    a very attractive addition to a buffet meal, or just with drinks. you can actually use all bought grilled vegies from the deli, no one would know :) next time I am going to add some of Mirj's oven dried tomatoes,

    Recipe #281839

    I bought some marinated feta at Eumundie Markets recently, and was VERY impressed, so I did what all cooks do, I copied it :) This is the basic recipe, you can add Parmesan cheese, toasted pine nuts, or even chopped olives. you can use any pesto for this, I have tried it with sundried tomato pesto, and it was good, but I prefer the fresh taste of the basil pesto:) this will keep well in the fridge, and the flavours meld better if made the day before its needed. I have made this with soft greek feta, but I have to say I prefer the aussie feta, as it holds its' shape so much better. If there are any leftovers, you can use it as a base for Greek pizza...yummy

    Recipe #271379

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