Main ingredients

Chicken (12)
Beef (14)
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BBQ (5)
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Egg free + 3 hours or more recipes (127)

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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.

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.

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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!

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.

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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.

Basic White Loaf

Recipe by: Heather

Reviews(4)

Nothing fancy, just a good basic white loaf for the bread machine. Sometimes the simple things in life are the best!

Basil and Sun-dried Tomato Bread

Recipe by: Kevin K.

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This hearty, herb bread makes any sandwich a little more exciting! Use dried tomatoes, not tomatoes that are reconstituted and packed in oil.

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Bean pot with orange salad

Recipe by: Norma MacMillan

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Creole spices enliven this hearty mixed bean and vegetable casserole. Like the classic French cassoulet, it has a crisp crumb topping. With the accompanying refreshing salad, it makes a tasty, well-balanced meal.

Beef in ale with horseradish dumplings

Recipe by: Maggie Pannell

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A hearty beef and vegetable casserole that can be left to cook or made ahead and then reheated before serving. Cook the dumplings on top shortly before serving.

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.

Beer Barbecued Chicken

Recipe by: Barrie Tapp

Reviews(4)

A whole chicken is seasoned and slowly cooked on the barbecue. The cooking method is a bit unorthodox, but the end result is moist, flavourful and amazing. All you'll need is some chicken, butter, beer and seasonings.

Best Italian Pasta Sauce

Recipe by: KRAZYBARB

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The secret ingredient in this pasta sauce is bicarbonate of soda - but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint. Stir in Parmesan and keep simmering. Let the flavours meld overnight, then serve over your favourite pasta.

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.