A Christmas delight your grown up family will love. This recipe will definitely fits your tastebuds…Even though there is a rum added, you can still serve this to your kids. An easy to prepare recipe.
8-10 Weet-Bix, crushed thoroughly
1 x 400 g tin condensed milk
½ cup chopped sultanas
2 tablespoons cocoa
½ cup rum
Mix ingredients together and place in refrigerator for 30 minutes.
Roll into small balls and coat with coconut.
Refrigerate and serve.
It is a Crispy Thai Meatballs, this is so good the taste of this Crispy Thai Meatballs recipe is so great, this is so wonderful and at the same time this is very excellent. This is so good and this is very spectacular. This Crispy Thai Meatballs dish is my brother’s favorite, this is so good and this is also great. This dish is so perfect, I know that everyone will love and like this Crispy Thai Meatballs.
250 g pork mince
250 g chicken mince
1 x 250 g packet fresh hokkien noodles, chopped into 4 cm lengths
1 teaspoon minced garlic
2 teaspoons minced ginger
1 tablespoon soy sauce
1 tablespoon fish sauce (optional)
1 onion, finely chopped
½ cup coriander leaves, chopped
2 cups peanut oil
Combine both minces, soy sauce, fish sauce, onions, garlic, coriander, ginger and noodles in a bowl. Mix well.
Roll heaped tablespoons of mixture into balls.
Heat peanut oil in wok over medium to high heat.
Cook meatballs, in batches, turning often, for 7-10 minutes or until golden brown.
Reheat oil between batches.
Keep meatballs warm in heated oven.
Serve with chilli or sweet and sour sauce over rice.
A Crock Pot Irish Lamb Stew, this is a yummy and tasty Lamb that my uncle tasted. This is very tasty and this is also very delicious. I want to make this again and again so that everyone will taste this yummy Crock Pot Irish Lamb Stew. I want ti have this recipe so that I approach my mother to teach me and gave me the following ingredients.
3-4 tablespoons flour
1-3 kg lamb stew meat, cut into 2.5 cm cubes
1 cup chopped onion
2-3 cloves garlic, crushed
2 cups water
2 beef stock cubes
½ cup dry sherry
6-8 large potatoes, peeled and cubed
1½ cups roughly chopped carrots
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon celery seed
¼ teaspoon marjoram
¼ teaspoon thyme
1-2 cups frozen peas
¼ cup flour, extra
Coat lamb in flour, then brown in a large frying pan or Dutch oven.
Place herbs, spices, vegetables, except the frozen peas, water, stock cubes, sherry and lamb in a crock pot.
Cook on low for 8 to 10 hours.
Increase heat to high, add extra flour, mix well and cook for 45 minutes to 1 hour until gravy has thickened.
Add frozen peas during the last 10 to 15 minutes of cooking time.
This is a family favorite, the Crockpot Pea and Ham Soup. This is so tasty, the ham is so good and it is really delicious. This Crockpot Pea and Ham Soup is the best soup the we’ve ever tasted. This is the best soup in the dinner parties. My mother makes this every week, this is the favorite soup of my father so that my mother always makes this. This is very lovely, I like it.
1 ham hock
1 onion, chopped
1 onion, whole
2 teaspoons pickling spice
1 teaspoon fresh basil, chopped
1 x 500 g packet green or yellow split peas
12 whole cloves
1 teaspoon marjoram
Water to cover
Place hock in crockpot, add split peas and cover with water.
Add chopped onion and whole onion studded with cloves.
Add spice and herbs and cook gently for several hours or all day until meat falls off bone.
Discard bone, fat and onion with cloves.
Chop meat and return to soup.
This is a rispy Skin Fish with Lemon and Prosciutto, this is so lovely and this one is so tasty. This is very delicious because the taste of this wonderful Crispy Skin Fish with Lemon and Prosciutto is so perfect I like this and I love this so much. This is a nice dish to serve with parties. My family want this so much because the fish is very tasty and this is something that is really great. I will make this Crispy Skin Fish with Lemon and Prosciutto again and again so that I will not be that craving to it this awesome recipe. This is such a perfect idea to all, my father is very fond of this great Crispy Skin Fish with Lemon and Prosciutto.
4 thick fillets of fish, suitable for baking, skin on
2 tablespoons flour
1 tablespoon oil
1 tablespoon butter
Salt and pepper
Juice of 2 lemons
2 tablespoons chicken stock
2 tablespoons fresh thyme or 2 teaspoons dried thyme
1 spring onion, finely chopped
1 tablespoon butter
4 rashers prosciutto, crisped and chopped
Pre-heat oven to 220°C.
Flour fish, start to crisp in pan in oil and butter, skin side down.
Season both sides, sprinkle with lemon juice and transfer to oven.
Bake skin side up until cooked to preference.
While fish is baking, reduce juice of 1½ lemons in a small saucepan to about half the volume. Add stock, thyme, spring onion and butter. Season to taste.
Serve fish with sauce, garnished with prosciutto.
This is a nice and a yummy Crispy Skin Salmon that my brother made for us, he loves to cook so that he always cook in our house . This Crispy Skin Salmon is very tasty and at the same time this is very good. I like the taste of this wonderful Crispy Skin Salmon. The salmon is very tasty and it is not that salty. It has a twist because of the lemon juice. This is really a yummy and the tasty dish that I ever tasted. I like this so much this is really good.
2 fresh Atlantic salmon steaks or cutlets, skin on
2 tablespoons flour
1 tablespoon Moroccan spice
Coat salmon steaks with seasoned flour.
Heat oil in a frypan on high heat.
Add salmon and sear quickly, turning over so each side is done.
Reduce heat to medium.
Cover pan and allow to gently steam for 3 minutes or until cooked as desired.
Serve on a bed of mashed garlic potatoes and steamed broccoli or asparagus.
This is a Crock Pot Roast Beef, this is the perfect dish to everyone. This is a family favorite, the beef is so yummy and at the same time this is really terrible. This is so different to the other Crock Pot Roast Beef that I’ve tasted. This is not that difficult because the following ingredients are all available in the store and this is not that hard to follow the instruction
1 piece beef
Salt and pepper
1 onion, chopped
2 sticks celery, chopped
2 cloves garlic, finely chopped
2 teaspoons beef stock
2 teaspoons mustard powder
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
1 cup red wine
½ cup water
2 tablespoons roast meat gravy powder
Rub meat with oil, salt and pepper and brown in fry pan.
Place onion, celery and garlic in crock pot.
Mix remaining ingredients together.
Pour over roast set to low and cook until done as desired.
Remove roast from crock pot.
Strain liquid into saucepan and bring to the boil. Cook until reduced then add gravy powder and stir until thickened.
A Crock Pot Italian Chicken is very tasty and it is so fantastic, this is such a winner chicken recipe that I ever made. This is so great and this is also so tasty. The chicken has a great and a nice taste, the chicken is very tender and it is also so great and perfect in the taste of everyone. This is such a wonderful recipe that I ever made, this is so terrific so I am thinking now about this Crock Pot Italian Chicken recipe. I want this again.
2 chicken breasts, whole or chopped
½ cup Italian salad dressing
6 potatoes cut in wedges or cubes
2 teaspoons Italian herbs or Italian seasoning
½ cup romano cheese, grated
12 baby or 6 standard carrots
Other vegetables to taste e.g. green beans, celery
Place potatoes and carrots in a crock pot.
Place chicken on top and add remaining ingredients, including cheese.
Cook on low for 6-8 hours or high for 4-6 hours, until chicken is cooked and vegetables are tender.
Use whole or chopped chicken breasts depending on how much time you have. Use fat-free salad dressing, if preferred. If you are unable to get romano cheese, the recipe can be made without it or you can use perdano cheese.
This is a Crispy Praline Cookies, this is really an amazing and yummiest cookies that I made. This is really good and at the same time this is really a terrific one. The combination of the ingredients is very perfect and this has a nice combination. I want this because of the tastyiness of this Crispy Praline Cookies. I really want this Crispy Praline Cookies so much this is such a perfect and an excellent cookies in the world.
140 g flour
190 g brown sugar
1 large egg
150 g chopped pecans
100 g softened butter
1 teaspoon vanilla essence
150 g chocolate bits (optional)
Preheat oven to 180°C.
Mix all ingredients together, blending well.
Drop tablespoons of mixture onto an ungreased baking tray.
Bake for 13-15 minutes.
Allow to cool slightly on tray before removing to a wire rack to cool completely.
Crispy Pizza Bases is very important to most of the people who loves to make a pizza so that this one is the perfect pizza that people must try. I approach my mother to teach me on how to make a Crispy Pizza Bases. I want it because I like to make my own pizza so that my mothr told me everything about this Crispy Pizza Bases. This is so tasty and this is also so perfect, this is really great because of the tastiness of this Crispy Pizza Bases. You can have a wonderful pizza because of this Crispy Pizza Bases.
450 g plain unbleached flour
¾ cup warm water
Juice of 1 lemon or 1½ limes
Grated rind of 1 lemon or 1½ limes
2 tablespoons olive oil
½ cup grated Parmesan cheese or ½ cup grated haloumi cheese
Freshly ground pepper
Flour, for dusting
8 tablespoons polenta
Place flour in a bowl and make a well in the middle.
Combine water, egg, lemon juice, lemon rind, cheese, oil, salt and pepper.
Pour into the middle of the flour.
Mix dough from the centre, incorporating a little more flour each time until all is mixed together.
Knead for about 3-5 minutes until dough is silky and smooth like bread dough. Dough should be moist, not dry.
Separate into 4 balls.
On a floured tray, sprinkle a tablespoon of polenta and place one portion of dough on top.
Roll out until approximately 2-4 mm thick.
Sprinkle another tablespoon of polenta over the top of the pizza and roll onto dough.
Score base all over with fork to release air.
Bake in 180°C fan forced oven for approximately 8 minutes.
Pizza base is now ready to be covered with topping and cooked for a further 10-15 minutes before serving.