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  1. #11
    A Party of Five's Avatar
    A Party of Five is offline Winner 2008 � Most Boring Thread Award
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    I make these biscuits every week just change ingredients milk/white choc chip, m'n'm's mini's that children (and Joe) love them it make about 60 !

    4 cups SRF
    2 cups white sugar
    1 cup brown sugar
    pinch of salt
    250g butter
    1 pack choc-chips
    1-2 tspn vanilla essence
    3 eggs

    Mix the dry ingredient then the moist ingredient with a food mixer until combined then add the choc chips, beat them until mixed.I use a dough mixer that came with the food mixer! With a spoon make balls put them on a greased and floured biscuits tray and bake for 12-15min (maybe less if you have a decent oven) You may need extra flour, depending on how moist or dry you want the biscuits!

    They are so yummy

  2. #12
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    YMo7 is offline 37 week ultrasound of our baby girl
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    omg - i just made those bickies and i got so many! i divided it up and made some with lemon juice, some with choc chips, some with a slice of mars bar on top, some with pink food colouring mixed through it and cachous on top... mmm.... yum... and i got so many more than 60! i think i got closer to 80!

    i also have a cheap and easy recipe for vegie pastisti's that i came up with tonight...
    buy a bag of birdseye stir fry vegies, and chop and boil. drain excess water. make a quick maggi packet mix of cheese sauce and mix throught the cooked vegies. wrap in puff pastry, brush with milk and cook..... mmmm yum!

  3. #13
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    What a great idea for a thread! I don't have a large family but am always looking for cheap or easy meals or ones that I can make a large amount and store or freeze some for another meal.

    Fantastic ladies! I will keep my eye out for more recipes to come. I will go through mine and see if any are suitable in large quantities too

  4. #14
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    The biscuits are great. Try substituting half choc with chopped cherries or the vanilla for peppermint essence

  5. #15
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    yummy desert from my sister in-law

    2 pkt Lattice biscuits
    2 pkt cotties vanilla instant pudding
    600mls cream
    300mls milk


    in a large container layer half the biscuits set aside.

    mix the milk cream and pudding

    spread the mix onto the biscuits

    put rest of biscuits on top

    refrigerate for a couple of hours.
    (the longer the better for soggy biscuits, but to yummy to wait)

    I made this yesterday and we ate the rest today, whole family wants me to make it again as soon as possible.

  6. #16
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    Excellent thread and I'll be sure to have a look into those receipes - I might need to get a bigger crock pot now too.

  7. #17
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    This has to be one of my favourite. I looks long and hard but is so easy and my family (even the little ones) love it.

    five-spice caramel pork
    • 1 tbs peanut oil
    • 1 (about 1kg) pork belly, cut into 3cm pieces
    • 8 purple (Asian) eschalots, finely chopped(or plain onions)
    • 2 garlic cloves, crushed
    • 60ml (1/4 cup) light soy sauce
    • 125g (3/4 cup) finely chopped palm sugar
    • 250ml (1 cup) water
    • 2 whole star anise
    • 1 tsp Chinese five spice
    • 1 tbs fish sauce
    • 8 green shallots, ends trimmed, thinly sliced diagonally
    • Steamed jasmine rice, to serve
    • 1 Lebanese cucumber, ends trimmed, thinly sliced
    • 1/2 cup fresh coriander leaves
    Method

    1. Heat half the oil in a wok over high heat. Add one-third of the pork and stir-fry for 5 minutes or until brown all over. Transfer to a plate. Repeat, in 2 more batches, with the remaining pork.

    2. Heat remaining oil in wok over medium heat. Add eschalot and garlic and cook for 5 minutes or until golden. Add pork, soy sauce, palm sugar, water, star anise and five spice. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 1 1/2 hours or until pork is tender. Increase heat to high and bring to the boil. Cook for 10 minutes or until sauce thickens.
    Add the fish sauce and half the shallot and stir to combine. Place in a serving bowl. Top with remaining shallot. Serve with steamed rice topped with cucumber and coriander leaves
    I just serve it with rice and heaps of greens.

  8. #18
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    Hi Creamy basil pasta

    Chicken or tin of tuna
    Basil
    Garlic
    Spaghetti
    Cream

    Cook spaghetti in a separate pot

    Using a frying pan Add basil and garlic to hot oil cook till fragrant
    Add chicken or tuna, mix together till cooked
    Take off heat add cream and mix.

    Add cooked spaghetti to sauce mix, serve with parmasen cheese on top

    Salt and pepper to taste

    Enjoy!


 

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