Stack of Recipes Page 469 / 525
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Where's Wot Not Shop in Sth Auck re Hams for $6 a Kilo (Kiwi Champagne ham with early Expiry Dates) plus numerous of "End - Of - Lines" items. Apparently great prices and ideal for those on very low budgets. Cheers |
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Ice Cream Maker advice What type of ice cream maker would you recommend! You see a lot of second hand Sunbeam Snowy's for saleon TM but what are they like, and why is everyone selling theirs!!The Cuisinart seem to have good reviews. Thanks for any advice or brand suggestion... |
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Eggs to store in the fridge, or not!I have always stored mine in the fridge (even my littled bantams' offerings,but recently I had a discussion with friends as to what they do.I'd be interested to hear your views please. |
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Are corn cruskits low carb! needing a crunchy alternative to crackers and bread etc |
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How long does mixed fruit for a Christmas cake last!I have about a kilo of mixed fruit stored in an airtight container in my pantry.Its been in there a year maybe more.Looks ok apart from a bit sugary.Do you think it's ok to use! |
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Biscuits for school lunches... ...whats your kids favs?Apart from the usual choc chips and shortbread......I'm so sick of baking the same thing! (I know - it's only February!) |
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Annabel Langbein talks to Kim Hill tomorrow INTERVIEW with Annabel Langbein tomorrow, Saturday morning, by Kim Hillat 11.05am on National Radio.Free Range and France Details: 11:05 Annabel Langbein Annabel Langbein is a cook, author, and television presenter. Her 2010 book, The Free Range Cook sold... |
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Recommendations for the best pasta machine..please i am seriously considering purchasing a pasta machine so i can make wonderful fresh pasta at home...we would mostly use it for spagetti, fettucine, lasagne sheets....any recommendations gratefully reviewed... |
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Really proud made my own sausages and they are so nice they taste like butchers sausages used to when I was a child. Have made Pork and Lamb. Worked out the cost is $7.00 per kilo and also we know what is in them. no preservatives or additives. |
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Urgent re beaten egg whites! Am in the middle of making a cake that has beaten egg whites but they are refusing to beat so I suspect perhaps they are too fresh!Can I still use them or what else could be a substitute! Any help very much appreciated :) |
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Garlic! Not in our house A family member is intolerant of garlic and I get fed up with most recipes having it in the ingredients list. Even though I can just leave it out and carry on, its so annoying. I was very pleased to hear on a tv show that garlic is not used in the Royal H... |
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CANT REMEMBER THE NAME OF THE RECIPE! Desert recipe using marshmallows, cream, and boysenberries. in it! Its a colddessert where the above ingredientsare all mixed together. Anyone know it. Want to make it his weekend to take to a BBQ |
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Fried bread anyone have a recipe for fried bread,the deep fried type.ive tried making them before but they end up like bricks.i want them puffed up and golden,thanks. |
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Caramelising Condensed Milk is Slow Cooker I once read someone on here posting about caramelising condensed milk in the slow cooker but now can't find the thread - condensed milk and slow cooker are two very popular terms to search! Would be really grateful if someone could remind me of how! T... |
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Christmas cake.where to get edible photos printed Im wanting to do a very nice christmas cake this year.sort of out of tradition and just going to do a variety of sponge layers etc. But im wanting to get a few family photos printed onto edible icing for the decoration of the cake and also some words/font... |
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Belly pork, how big a kg piece to fill a standard roasting dish do you think i would need - im cooking it similar to annabel langbeins way in milk |
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Finger food - cold - brekkie ideas I am involved in organising Charter Flights (not AirNZ) a small company.we are starting to provide little food hampers on the flights.I need some suggestions for cold finger foods .this weeks flight is early morning so brekkie type things.and would it be ... |
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Strong flavour of garlic in aioli and hummus I makeaioli all the time and have been making hummus a bit lately and I am having trouble with the garlic being too strong. I always choose a small clove to use but sometimes it's too much as the strength always varies and I can still taste garlic for... |
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Help please.I need to make a plate of 'finger food' for tomorrow which needs to be a slice or similar and needs to look 'christmassy' - any ideas please!Many thanks |
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Pecan Pie :) I need a recipe please, have never made one before so all tips welcome! |
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Can you freeze white christmas! This recipe! WHITE CHRISTMAS 250g kremelta 1 c skim milk powder 1 c icing sugar pinch of salt ½ t vanilla essence 1 c mixture of raisins, coconut, cherries, apricots, nuts 3 c ricies Melt the kremelta.Stir in the ricies and mixture, and combine well.... |
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Mixing jellies Hi, all you good cooks. Wanting to make a red jelly and a green jelly for xmas, but want to layer them in a shot glass. How do I without them mixing in together. Thanks in advance. |
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Gelatine free marshmallows Anyone have an easy recipe please! |
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Mock cream - like in the shop donuts! wanting to make a sponge log for a cake stall, would like to use mock cream - have tried many mock cream recipies before and none turn out like store bought stuff. TIA |
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Cake toppers - stars on wire,etc - easy to do! I am curious, are these stars/hearts/numbers, etc on wires difficult to do!Are the starts made out of marzipan! Is there a trick to the whole thing.They look relatively easy but I guess looks can be deceiving. Appreciate any feedback, thank you |
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