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By alvinakatz on August 2, 2012
By lauralie41 on August 1, 2012
By mersaydees on August 1, 2012
By Chef floWer on August 1, 2012
"This is a chicken on a skewers recipe with Lebanese flavours. The whole family enjoyed this dish, even three year old Little Miss (DD). The only change I would make is I would make less of the Toum (Garlic Sauce) as it was way too much for our family and I don’t know how to divided the quantity as it’s impossible to half an egg. (Any suggestions)? I..."
Ingredients: pepper, skewers, egg whites...
Prep Time: 35 mins
Total Time: 45 mins
By Nif on August 1, 2012
"Rissoles are an economical everyday dish. When dining informally with a large group of people, you'll often find Rissoles on the menu, especially if it's a barbeque! You can triple the recipe and freeze the extra cooked Rissoles for future meals or freeze them raw and cook them later. You can serve them with ketchup or gravy as a main dish or eaten..."
Prep Time: 10 mins
Total Time: 30 mins
By Rita~ on July 31, 2012
"A rambling mint bush is found across south eastern Australia in moist forests and around waterways. This subtle Australian native herb with the taste and aroma of spearmint. So yes you can use mint from your backyard. I added chia seeds to mine for healthy having lots of fiber, Manganese, Phosphorus and omega-3 fatty acids."
Prep Time: 5 mins
Total Time: 5 mins
By mummamills on July 13, 2012
"Lamb and rosemary go together so well. This is a nice dish to serve with mashed potatoes and greens. Very Australian, with style :) You can use the older and fattier lamb, just be sure to skim the fat first. If you use mutton, do it in the crock pot and cook till the meat falls off the bones, cool and skim."
Prep Time: 10 mins
Total Time: 50 mins
"Yummy. I just sprayed the pan with oil and sprayed the top of the parsnips with a little more oil. Then baked. Salted after. Easy and fast. Thank..." more
"A great, quick, and easy recipe! I did make a few changes/additions:<br/>-I added a bit less brown sugar (2.5tbsps); next time I'd add even..." more
By Chef #364207