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| this is from the 4 ingredints show and book of the same name. I thought of it and how bandits have so much trouble with chicken . THIS makes it sooooooo moist with th sour cream I thought it might make it worth a go for bandits. 1 bbq chicken broken up into tiny tiny tiny bits mangled to the max 1 cup of dry bread crumbs 1 cup of thick sour cream salt pepper and any seasoning you want mix all together and form patties out of it, shallow fry or pop on the bbq for the most moist yummy burgers ever. serve with the salad of your choice. You could use a roast chicken or any left over chicken you have on hand, or even turkey for that matter. I was so suprised how well they held together and just how moist they stayed applesauce |
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| jan ... the orange peel gives it a a kinda 'tang' don't know if that is the right description let me know what you think. i'm sure this 'tang' is what the brie/camembert cheese gives to other cauli recipes. you only need a small amount of potato also. this is what gives it the creamy ness. with the tang and the creamy its a noice noice little soup |
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| Wow eoralin, I have neer heard of orange peel in a soup like that. It sounds really interesting. I use lemon zest in cooking quite a bit but I would never have thought to match citrus with cauli. As I am currently on a cauli soup making bender, I'll give your version a whirl. Thanks for that! Jan |
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| another cauli soup recipe.... cook up cauliflower (about 1/2 head for 4 people) and 1 medium peeled potato in a pot of chicken/veg stock and bit of orange peel (no bigger than 3 match boxes). when cauli and potato are well cooked take out the orange peel and whizz. no need for cream or anything. this is fat free and truly creamy and delicious. |
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| Hello all, A couple of weeks ago Pyretta posted here for me some lamb shank recipes. I would like to say a HUGE thank you as the one I did was a very big winner in our house and we are having it again tonight! When I get a minute I will post my taco soup recipe and a beautiful fish bake that we have regularly now since my banding. Thanks again for those who post recipes on here they are great. Veronica |
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| Mountain bread is similar to pita bread. It's flat, very thin, generally square or rectangular, virtually no fat, and is mostly used for wraps. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| What is mountain bread? | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Just thought I would post incase someone hasn't done so. You can buy mountain bread online at www.mountainbread.com.au for $2.50 a packet ($4 normally at coles) minimum order 8 packets but there is no shipping charges. As this is the only bread I can eat at the moment this is a big score. |
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| OH SORRY! I forgot an ingredient. I bought a jar of Barilla pasta sauce and pushed it through a strainer, so it was tomato-ey. So it's: - chicken stock liquid - garlic to taste - Marsala wine (it's sweet) - cream - strained bottled pasta sauce |
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| I just made something that made me feel like I've come from an Italian restaurant. It might not be to everyone's taste, but I loved it! - chicken stock liquid - garlic to taste - Marsala wine (it's sweet) - cream Just boil it up in a saucepan and eat as soup. I didn't boil it for too long, so it was still very runny. |
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| Thanks for that - I will do that tomorrow. I have never tried the mountain bread... but other bandits tell me that it is quite good. I will give it a go. Mel |
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| Hi everyone I've been watching some of that cruddy daytime TV in the mornings lately and saw an ad for the Mountain Bread Cookbook and decided to buy one online ... I searched for it tonight and it can be freely downloaded here: http://www.mountainbread.com.au/UserFiles/PDF/Moun tainBreadCookbook.pdf Could definitely be worth a look as I really enjoy Mountain Bread these days having given up bread, but you get over plain old wraps sometimes. Kristy =) |
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| My daughter wanted cauliflower soup... so I made it up as I went along... using stuff from the fridge. 1/2 cauli cooked and drained 1 piece of white Castello cheese - chopped into warm cooked cauli whilst it is still hot 1 cup of vege stock Use the bamix to blend until smooth... add more stock if necessary. I have also added just a touch of cream... about 2 tablespoons for a creamier consistency. Even I like it!!!! Mel |
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| Hi everyone, because I am soooooo bored I have been travelling the world wide web in search of some lapband recipe sites, I dont knwo if they are any good because I am still on liquids but they may be useful for someone. http://www.simonwoods.com.au/melbourne_lapband.htm l http://www.thinnertimesforum.com/recipes/ http://www.lapbandtalk.com/f82/ http://www.personal-nutrition-guide.com/lap-band-r ecipes.html Cheers Alex |
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| Hiall I just made delicious veal casserole, with small jar of dolmio tomato sauce, beef stock, mushrooms and leek. Cooked slowly for couple of hours and a squirt of worcestershire sauce and grated black pepper. Very nice and veal is tender and easy to chew and chew and chew. Rgards judy |
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| I just picked up a slow cooker at Target for $39, down from $60. It is a catalogue item so it will be not be at that price for long. Simon |
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| LOL @ Jan. I am sort of around. I have guests staying from Perth for 11 DAYS. Linda |
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| Turkey Risotto 500gms turkey mince 2 cups long grain rice 2 chicken oxo cubes 3 tablespoons of Heinz tomato sauce 1 teaspoon garlic puree 2 tablespoons dried chives (or fresh if you prefer) 200 gms mushrooms 1 cup of frozen peas and corn Using an electric frypan or a heavy normal frypan, put heat on medium and ad turkey mince to pan. As mince starts to cook quickly chop so that meat isn't in large lumps. Add two cups of water, dried or fresh chives, garlic, chicken oxos, tomato sauce and quartered mushrooms. Bring to the boil and simmer for about 10 minutes, covered. Add another cup of water and bring back to the boil. Add rice and stir well. Simmer over gentle heat, stirring every few minutes until liquid is almost absorbed. Add another cup of water. Stir well and bring back to a simmer, add frozen veg and stir well. Cover and simmer for about 6 minutes. Most of the liquid should be absorbed and the rice and frozen veg cooked. Good 'one pan' meal. Enough for 4 hearty serves or about 10 Bandit serves. Marion |
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| Jan if you used normal cheese and onion it would be a very old fashioned dish called moch chicken. My mum used it as s standby when somebody turned up and she had to throw together extra sandwhichs hehehe it is my to die for fav thing on toast. you can use the oldest tomatoes and cheese you have to do it with dried herbs if you do not have fresh ones. applesauce |
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| I get a bit stressed when I see there hasn't been a posting on the Recipe Thread for 3 WHOLE DAYS!!!! Where are you Linda, I'm worried!!!! Right.... I threw this together today at lunchtime for my daughter and I. On the Yum Yum scale of 1-10 it scored an 11...lol. Seriously easy too. Give it a whirl tomorrow girls! Chop up a couple of tomatoes or a 1/2 punnet of cherry toms. Chuck in a handful of fresh herbs (or a good pinch of dried herbs like oregano) plus grounds pepper. Fry in a little olive oil until all soft and mushy. Then throw in a handful of tiny feta cubes and turn off the heat. The cheese goes soft and gooey, OMG it's delicious. Serve on crackers, rice cakes, cruskits or whatever. It would be superb on toast for those of you who can do toast. Easy peasy, Jan x |
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| Pyretta you are a legend Although I am cooking for 4 (2 of which are teenage boys) I am sadly the only one that like coriander so won't do that one but will give the standard stuff one (french onion soup, tomato sauce one) a go. I am 23days post op tomorrow so am looking forward to this like crazy. Will be funny not eating a whole shank though won't it. I will post with the results tomorrow night. Thanks again for promtly replying. Hugs V |
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| Thank for all these recipes in the last couple of days, they all sound scrumptious, its good to try something new | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| V, I had to go looking for it because this one is my personal fav. SLOW COOKER SHANKS 2 tblspns olive oil 1 tsp tomato paste 1 tsp ground cumin 1 tsp chilli paste (optional) 4 new "trim lamb" shanks, sometimes called Frenched lamb shanks 3 sprigs thyme 3 tblspns white wine 1½ cups beef stock 4 roma tomatoes, cut into small pieces 2 cloves garlic, crushed salt and freshly ground black pepper 2 tblspns chopped parsley or chopped coriander leaves In a small bowl, mix half the oil with the tomato paste, cumin and chilli paste. Brush or rub the meat with this paste. On the stovetop, heat the remaining oil in a large pan and brown the meat for a few minutes. Add the thyme, wine, stock, tomato and garlic, and season with a little salt and pepper. Transfer the mixture to your slow cooker. Allow to simmer for 8-10 hours on low, or 4-6 hours on high, until the mixture falls away from the bone. Do not lift the lid during cooking. Just before serving, stir in the chopped parsley and serve with mashed potato and a green salad. (Alternatively, sprinkle with homemade gremolata before serving.) Serves 4 |
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| V, Try this one: LAMB SHANK CASSEROLE lamb shanks (however many you are cooking for) 1 onion, roughly chopped choice of vegies chopped 1 pk french onion soup salt & pepper to taste dash of tomato sauce dash of Worcestershire sauce approx 750ml of water Add onion, lamb shanks & vegies to slow cooker. Mix all other ingredients together and pour over meat and veg. Cook on low for 8-9 hours and serve over mashed potato. or: HERB & GARLIC LAMB SHANKS (FOR TWO) Two lamb shanks (the meaty ones) pkt of vegetable “Real Stock” liquid (pre made) garlic herbs Fill the slow cooker about 1/3 with the veggie stock. Score the outside of the lamb shanks and rub crushed garlic into them, sprinkle on some herbs and some salt, I just use mixed herbs from a jar, but fresh ones would be even better. Place the lamb shanks into the stock. Cook for either 8-9 hours on low or 4-5 hours on high. |
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| Hi Marion I was going to email you thanking you but will do it here - those patties sound lovely. Has anyone got to die for lamb shank croc pot recipe??? I am going to put them in tomorrow morning before I go out so would love a lovely recipe. Thanks V |
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