Old Fashioned Gingerbread Loaf
Make and share this Old Fashioned Gingerbread Loaf recipe from Food.com.
Basil & Tomato Salad
I promise this is one of the nicest ways to enjoy quality tomatoes and basil. Like I say, don’t make this if you can’t get hold of home-grown or vine-ripened tomatoes. It’s not worth doing. And don’t use your tomatoes from the fridge.
Chef Flower’s Cheat Chicken Parmigiana
This dish is quick and easy, it looks like a lot of work to the person who is eating it but it’s not. I made it for a very picker eater and she enjoyed it as well. Hubby (DH) also really enjoys this one. The Chicken schnitzels breast should be pre coated with spices and bread crumbs but still raw. I normally buy the chicken schnitzels pre-made from our butcher. The pasta sauce I use is called Barilla Olive (my favourite), which has chunky bits of olives in it so it adds to the texture. I don’t use the complete 400 grams of the pasta sauce. Cheese – you can use your favourite cheese, I sometimes use a little bit of Mozzarella cheese, Parmesan cheese & Cheddar cheese (Also known as Tasty Cheese in Australia) but most times I normally use whatever cheese I have at home. As long as it can melt – Enjoy
Deluxe Fried Eggs
A simple and delicious way to transform fried eggs into a substantial one-dish brunch or snack dish. I read the basic idea for this recipe somewhere recently, then couldn’t find it again, but I added to the original idea – which just had garlic sautéed in the oil before adding the eggs – when I made this for brunch yesterday. I used some wonderfully orange-yolked free range eggs which certainly added to the visual appeal! Everyone loved it, and I’ll be making this again! The proportions used could, of course, easily be varied.
Chicken Breast With Honey-Balsamic Glaze
Make and share this Chicken Breast With Honey-Balsamic Glaze recipe from Food.com.
