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3 hours or more (291)

Looking for a marinade, slow cooked stew or casserole? Maybe you want a slow cooker, piccalilli, relish, jam, preserve or marmalade recipe?

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Recipe By: DPULLIAM
The easiest way to make this is with a slow cooker. The beef will fall apart easily with a fork, making it easy to shred. You can put the meat into the slow cooker either fresh or even straight from the freezer. Serve in pita bread or tortillas with shredded lettuce or coleslaw.
 
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Recipe By: cheap chef
Spicy and sweet, this delicious chutney goes well with breads, cheeses and chicken. This makes a large batch - great for sharing with neighbours and friends at Christmas!
 
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Recipe By: Karen Dunn
This relish has a great flavour, especially with the addition of celery. It goes well on leftover turkey in a sandwich on Boxing Day. Chopped nuts can be added if desired.
 
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Recipe By: Zoë Harpham
Most traditional recipes for crème caramel are made with a sugar-based caramel and a rich creamy custard. This fruity version uses apple juice, making it a much healthier but no less delicious option.
 
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Recipe By: Lynn Cole
This apple and vinegar stock is actually similar to a tart apple jelly. Try serving it with roast pork for your next Sunday lunch.
 
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Recipe By: Janet Mitchell
This delicate Bavarian cream is made with evaporated milk rather than crème Anglaise, making it a lighter-tasting but still elegant dessert.
 
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Recipe By: Ariana Klepac
Based on the Moroccan way of stewing meat with fruit, here lamb is marinated with mushrooms and herbs, then cooked slowly with dried apricots. Shredded cabbage and fresh mint enliven the couscous accompaniment.
 
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Recipe By: Susan Wilson
This is a wonderful steak dish that was prepared for me when I lived in Argentina - it's popular in various restaurants around Buenos Aires.
 
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Recipe By: Shelley
A marinated stir-fry chicken dish that pairs well with Asian-style noodles or rice.
 
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Recipe By: Cathy P.
Here is a versatile pasta salad with a twist, using red capsicum and broccoli. Perfect for lunch or a picnic. You can easily increase the recipe to feed a larger crowd.
 
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Recipe By: Lynn Cole
For a formal afternoon tea, offer these tasty little mouthfuls with a selection of cakes and a pot of tea. Make these delicate rolls 3–4 hours ahead.
 
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Recipe By: Lynn Cole
For perfect tenderness, bake the beetroot very slowly at a low temperature.
 
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Recipe By: Laura N
A blend of roasted red onion, chat potatoes, capsicum, cherry tomatoes and baby spinach tossed in balsamic vinegar and sprinkled with roasted pinenuts. Lovely for summer barbecues or as a winter salad. You can microwave or parboil the potatoes.
 
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Recipe By: Lynn Lewis and Joachim Wahnschaffe
The wafer crust contrasts beautifully with the creamy interior of this pie.
 
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Recipe By: Sunflower1
To be totally honest, I didn't think this recipe was going to turn out :-) I have never added fruit to to my yoghurt maker before. When I tasted it, it was really thick, creamy and delicious! Very healthy, and what kid doesn't love bananas! A great way to get more fruit into your child.
 
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Recipe By: Sugar Luver
This banana and caramel tart is well worth the wait and requires little actual prep time. I like to use Marie or Shredded Wheatmeal biscuits but just about any sweet plain biscuit works well.
 
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Recipe By: Lynn Cole
Always popular, this spicy Welsh bread is attractively speckled with mixed fruit.
 
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Recipe By: Margaret Price
Chicken stock has almost endless uses, from soup bases and gravies to a rich but low fat flavouring for veggies. The stock freezes well in ice cube trays or bags. After trying home-made stock you will never want the shop-bought kind again.
 
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Recipe By: Lynn Cole
Rolled oats, the steamed grain flattened between rollers, has been making good breakfasts for generations. It is best served with dried fruit compote.
 
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Recipe By: Kathy Nowell
A basic rye bread made in the bread machine. The extra sugar makes for a better rise.
 
 
    
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