Main ingredients

Chicken (10)
Beef (13)
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Soup (15)
Biscuit (1)
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Healthy (23)
Kids recipes (6)
Gluten free (25)
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Dairy free + 3 hours or more recipes (91)

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American-Style Shredded Beef

Recipe by: DPULLIAM

Reviews(1)

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 floury baps or tortillas with shredded lettuce or coleslaw.

Apple crème caramel

Recipe by: Norma MacMillan

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Most traditional recipes for crème caramel are made with a sugar-based caramel and a rich creamy custard. The fruity version here uses apple juice both for the caramel and in the custard, thus reducing the fat and sugar content and making it dairy free. Served with blackberries, or another seasonal fruit, this is a delicious treat for family or friends.

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Asian-style Pasta Salad

Recipe by: Cathy P.

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Here is a versatile pasta salad with a twist, using red pepper and broccoli. Perfect for lunch or a picnic. You can easily increase the recipe to feed a larger crowd.

Baked beans

Recipe by: Norma MacMillan

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These oven-baked beans are cooked slowly to create a richly flavoured vegetable dish – a revelation if you've only ever eaten the tinned variety. Serve alongside grilled pork chops, together with potatoes or bread.

Banana bread

Recipe by: Brenda Houghton

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This moist, wholesome loaf makes a high-energy breakfast or tea time choice.

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Banana Sorbet

Recipe by: MERYL THE YOUNG CHEF

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This recipe is great for hot summer afternoons, or when you're just craving a cold treat! It is easy to make and uses only 3 simple ingredients.

Bara brith

Recipe by: Norma MacMillan

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This favourite Welsh teabread – its name means ‘speckled bread’ – is usually made with a yeast dough by bakers and by a quick-mix method at home. Soaking the dried fruit in tea makes it very juicy, and produces a moist loaf with good keeping qualities. Serve it thickly sliced and lightly spread with butter or soft cheese.

Barbara's Hot Sauce

Recipe by: BMDSINGLE

Reviews(5)

This American-style hot sauce is inspired by what one finds on the table in the country's many Mexican and Tex-Mex restaurants, and gives just about anything the right amount of spice. You can use this as a table sauce, and spices can be adjusted to taste. Try it on burgers, tacos, barbecued meats and vegetables - the possibilities are endless!

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Barley and Beef Soup

Recipe by: BRYNN1

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A simple soup that is both hearty and delicious!

Basic Chicken Stock

Recipe by: Margaret Price

Reviews(4)

Chicken stock has almost endless uses, from soup bases and gravies to a rich but low fat flavouring for veggies. The stock freezes will in ice cube trays or bags. After trying homemade stock you will never want the shop-bought kind again.

Basic Rye Bread

Recipe by: Kathy Nowell

Reviews(4)

A basic rye bread made in the bread machine. The extra sugar makes for a better rise.

Beef, veal or lamb stock

Recipe by: Maggie Pannell

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You can use fresh, raw, or cooked bones to make a meat stock, plus any lean meat scraps. Trim any fat or fatty skin from meat or bones before using for the stock.

Boiled Beef Tongue

Recipe by: BLOSSOMFARM

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My mother used to make this and it seemed like she boiled the tongue forever. It's hard to believe now that as kids we used to fight over the tip, and the next day - tongue sandwich to school with lots of mayonnaise.

Brown Rice Loaf

Recipe by: Dan

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This recipe is for a bread machine. The bread has a crunchy crust, but a light, moist middle.

Cabbage Soup

Recipe by: Carol Fetsco

Reviews(2)

A hearty soup, great for a cold, blustery winter day. It is best cooked one day ahead, refrigerated overnight and heated just before serving.

Cassoulet

Recipe by: Norma MacMillan

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A warming winter combination of haricot beans, cubes of pork and spicy garlic sausage, and lots of vegetables makes this classic country dish from south-west France a real winner. It is full of rich flavours and, in traditional fashion, is topped with a breadcrumb crust. Serve simply with a green salad to follow.

Challah

Recipe by: Joan Callaway

Reviews(3)

Traditional egg bread for the Jewish Sabbath. You can add sultanas to the dough just before shaping and then make the loaves into round plaits for Rosh Hashanah.

Chargrilled Beef Salad with Thai Dressing

Recipe by: Mick

Reviews(3)

Chargrilled beef is served with crisp lettuce, cucumber and cherry tomatoes dressed in a Thai-inspired dressing. Fantastic summertime food.

Chicken Cacciatore in the Slow Cooker

Recipe by: Rosie

Reviews(5)

Use your favourite brand of pasta sauce or tinned chopped tomatoes. Add chicken, green peppers, onion, garlic and mushrooms and your done! The slow cooker does the rest. Serve with roast potatoes, mash, rice or pasta.

Chicken satay salad

Recipe by: Norma MacMillan

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Here's a flavourful salad based on the popular Thai dish of satay skewers. Marinated strips of chicken are threaded onto skewers and grilled, then served atop a rice and crunchy vegetable mixture drizzled with a spicy peanut dressing. The chicken can be served on or off the skewers, as you prefer.