Stack of Recipes Page 450 / 525
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Pot roast converted to crockpot - please help ! I've found an awesome sounding recipe for pork with nectarines, but it is a pot-roast and I'm wondering if there's a general rule of thumb for converting to dish to a crock instead!I'm not comfortable with pot-roast (never done it actually... |
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Kitchen Scales! Friend got for Xmas. Light, about 20cm by 12cm. Digital, runs on AA batteries, lbs and grms shown and best of all you can use anything to weight items in. Easy storage too! No bowl that is a nuisance in the cupboard! Was purchased from one of the outfits that bring items roun... |
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Pine nut substitute What could I substitute for pine nuts in a salad! They are so expensive. Almonds! |
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Dodgy food safety advice If you have not passed any food safety certificates do not give advice. Thanks |
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How can i use up tomato relish? Suggestions Please I made a beautiful tomato relish on sunday and i am just wondering what i can bake with it. I have 6 jars in the cupboard but i ran out of jars so filled up a 2L container of relish and refilled the jar i had in the fridge.TIA would love to hear your thou... |
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Cooking rhubarb I chop boil add sugar then cool DUN! but hubby says his mum used to blanche then drain then cook to remove the 'poisons' I know some people eat the leaves like silverbeet. anybody do the same in blanching first???I just thought everyone cooked it the same... |
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What are Traditional Extras that go with Crayfish? 1. If the cray was boiled and served eather hot or cold or 2. If it was split in half and grilled with garlic butter! Starch, veges, salad, sauces.etc! I've got 10 fresh crays to cook for friends so wantto get it right. Thanks! |
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Mandolin Brands Isaw a thread here recently cant seem to find no matter what I put into keyword section,help please, wanting to purchasr a good quality one. Also where on North Shore would I be likely to purchase one. thanx |
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Protein pancakes. does anyone have a receipe for this! TIA |
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Best store bought lemon curd? Bought some barkers lemon and passionfuit patisserie filling - looked amazing, tasted fake and was full of thickeners with not even butter on the ingredients list. Don't have time to make curd today, whats your favourite brand! |
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Help,my lasagne sauce------ never tastes like it should-------i have tomatoes tin, garlic,onion,bay leaf salt pepper,sugar, tomato paste,oregano,basil,mince red wine------what can i do now! not into chilly |
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I need a good recipe for a batter i want to make some hot dogs, what is the best batter to do this ! also i dont have a deep fryer so this will be in a pan.tia |
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Cooking with 'weeds' wild roadside fennel? i've always wanted to try this stuff, it grows everywhere and i want free food! lots of nasturtium around here too, how about wild garlic? i read that it's no good because it's too leafy/planty [sic] the bulbs don't develop like 'pro... |
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How do you correctly pronounce hoki. Just watched food in a minute and I have never heard it pronounced the way she does. |
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Deep fryer help Hi everyone, I was given a deep fryer for xmas and no matter what we do our veges (spuds, kumara, pumpkin) don't come out crispy. We've tried different types of spuds etc and we are using cooking oil. Any hints on how to get them crispy! |
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HELLOOOO RECIPES! Just felt like saying hi hehe. Feel like dinner but im home alone. poached eggs i think it is :) |
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Cheesecake filling help Hi all. Im planning on making myself some cheesecakes this week and im after suggestions for fillings. I plan to do a peach and passionfruit and one with strawberries but not sure what mixes well with strawberries. I like having them with 2 flavours that ... |
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Eggs Benedict My hubby adores eggs bene, and always orders it when we go out to a cafe (all day breakfast, please!). We have made it a few times with the chef's hollandaise in the chiller at the supermarket, but I would love to have a go at making it myself. Howeve... |
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Who would like an Alternative Circle of Friends? Just thinking that this messageboard could do with two such threads just so we can put our own point of view and have a support group to discuss various posts that are toxic and personal and aimed fairly and squarely at individuals on these boards. It wou... |
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Soft icing | Fondant | Pettinice ??? Can anyone tell me what the difference is please? My oldschool Australian Women's Weekly cake book calls for "white soft icing". I bought a packet of Royalty Soft White Icing from the supermarket. http://www.foodtown.co.nz/Shop/ProductDetails?St... |
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Eggs in Eggs Benedict Should they be runny, or is it acceptable to have the yolks go solid! |
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Polenta whats a good way to cook it! |
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Just making some chutney can u tell me do I put the lids on the jars while it's still hot!thanks |
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Where do I buy cake boards? those silver round ones! thanks |
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Ice Cream Makers/Frozen Dessert Maker Does anyone own one of these and are they worth buying, or is it better to just make your ice cream the old fashion way! Which brand is better!I can't see myself making it every week however want to make my own icecream/sorbet so I know what is going ... |
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