Submitted by: Jere Lineman
Posting this for ZWT 2006. I can't wait to try this one myself... any excuse to make a curry dish and well if I have a good chutney I am obliged to make a Curry aren't I :-P ?? This recipe assumes knowledge of safe canning practices.
Recipe Rating:  (1 votes)
Submitted by: Pansy Giesen
I make a large pot and freeze what we don't use into 2 cup size containers. Great with creamy mashed potatoe and steam vegetable and hubby likes to splash some worstershire sauce on too. In the last 30 minutes you could make some herbed dumplings to go with it. Use a cast iron casserole dish or stoneware or oven proof china don't use clear corningware. Instead of beef stock you can use 2 cups water and 2 teaspoons of beef granules or 2 stock cubes. Do not include overnight marinade time. Left overs also make into a great meat pie, toasted sandwiches or shepherds pie. Can also be made in a crockpot or slow cooker but use 1/2 cup less stock and will take about 12 hours on slow.
Recipe Rating:  (1 votes)
Submitted by: originalrecipes
This recipe came from the Apple Barn and Cider Mill in the Great Smoky Mountains...fabulous!
Recipe Rating: (1 votes)
Submitted by: originalrecipes
Recipe Rating: (1 votes)
Submitted by: originalrecipes
I created this recipe from a dish i had when travelling asia, i've added a few extra ingredients to give it that added taste explosion! It's so easy too, have it at BBQ's, with rice, in soups or for those brave enough...... on it's own!
The flavours are best the next day if you have any left!!
Recipe Rating: (1 votes)
Submitted by: Christian Swink
I've only had it on Guinea fowl,.but imagine it would be good on most anything,..turkey breast would be good. Cook times approx.
Recipe Rating: (1 votes)
Submitted by: Peta Powell
Recipe Rating: (100 votes)
Submitted by: Selima Elless
A quick and tasty marinade for lamb chops or pork spare-ribs.
Recipe Rating: (1 votes)
Submitted by: Scarlett Cattley
This is a salad that's good for health and really tasty at the same time! I hope you enjoy it.
Recipe Rating: (1 votes)
Submitted by: originalrecipes
Makes me think of Bali! Prep time doesn't include marinating time.
Recipe Rating: (1 votes)
Submitted by: Enola Armstrong
This recipe from the north of England makes an excellent accompaniment to cold meats.
Recipe Rating: (1 votes)
Submitted by: originalrecipes
A variety of colors and textures makes this a great summer salad. The sweet/sour dressing is a bit different from most fruit salads.
Recipe Rating: (1 votes)
Submitted by: Zachery Hamilton
Spicy BBQ sauce to use on the Wings of fire recipe. From the fresh mex cookbook.
Recipe Rating: (100 votes)
Submitted by: originalrecipes
A creamy Blue Cheese Dressing That does not have an overpowering blue cheese taste. It is delightful to the pallete. Most kids even like it!
Recipe Rating: (1 votes)
Submitted by: Sebastian Bowman
Anything with blue cheese gets my tastebuds going.
Recipe Rating: (40 votes)
Submitted by: originalrecipes
Branston Pickle is a UK favourite that is served in pubs as part of a Ploughman's Lunch. Although this tangy vegetable pickle has lots of ingredients, it is worth the effort. Tastes great with cheeses.
Recipe Rating: (1 votes)
Submitted by: Linzi Herrold
This is a very decent substitute for HP Sauce or London Pub Sauce if you can't find them in stores. Makes a first-class barbecue sauce, also.
Recipe Rating: (1 votes)
Submitted by: Christian Swink
An easy, very tasty relish. You probably have the ingredients in your cupboard. From Cafe Villa, Ngaio, Wellington.
Recipe Rating: (1 votes)
Submitted by: Dean Willcox
Easy to make and keeps well in the fridge!
Recipe Rating: (1 votes)
Submitted by: Duke Hook
This is a great homemade verion of the catalina style salad dressing. I made this in a restaurant, so the yield is large...
Recipe Rating: (80 votes) |
