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Recipes
Old-Fashioned Rice Custard
By Lee
Break eggs into a 2-quart buttered casserole; beat slightly with a fork
- 6 eggs
- 3 cups milk
- 1 cup sugar
- 1 teaspoon vanilla
- 1 ⁄2 teaspoon salt
- 1 1⁄2 cups cooked rice
- 1 cup light raisins
Emily's Famous Hash Browns
By Lee
Rinse shredded potatoes until water is clear, then drain and squeeze dry
- 2 medium russet potatoes, shredded
- 1/2 medium onion, finely chopped
- 1/4 cup all-purpose flour
- 1 egg
- 1 cup oil for frying, or as needed
- salt and pepper to taste
Italian Eggs
By Lee
Pour the can of tomatoes with their juice into a large skillet
- a 28 ounce can of petite dice tomatoes
- salt
- pepper
- 1/8 tsp red pepper flakes
- 1/2 tsp dried oregano
- 4 large eggs
- 1 tsp olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (or basil)
Beef and vegetable pasties
By Lee
Nutrition Energy 2012kJ Fat saturated 12
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 400 g lean beef mince
- 1 medium desiree potato, peeled, cut into 1cm cubes
- 1 small carrot, peeled, cut into 1cm cubes
- 2 teaspoons chopped fresh thyme leaves
- 1/2 cup barbecue relish
- 2 tablespoons worcestershire sauce
- 1 cup Campbell's Real Stock Beef Salt Reduced
- 1/2 cup frozen pea and corn mix
- 4 sheets ready-rolled shortcrust pastry, partially thawed
- 1 egg, lightly beaten
- 1 1/2 teaspoons sesame seeds
- 1 teaspoon poppy seeds
- tomato sauce, to serve
Eggs & Veggie Cups
By Lee
Prep a 12 cup muffin tin with cooking spray and preheat the oven to 350 degrees
- approx 3 cups - Mixed vegetables (I used sliced cherry tomatoes, mushrooms, broccoli, and bell peppers)
- 6 eggs
Little Italy Soup
By Lee
Brown meat in a cast iron skillet over medium heat; add onions, carrots, celery, crushed tomatoes and fresh garlic
- 1 1/2 tsp olive oil
- 1/2 lbs to 1 lb meat (I use whatever I have on hand: ground beef or venison)
- optional: about 2 C chopped Italian sausage (nitrate-free chicken or beef sausage are yummy)
- 1 onion, chopped
- 3 or 4 large carrots, chopped
- a few stalks of celery, thinly sliced
- 1 medium zucchini or squash, chopped
- 1 few leaves fresh greens (or about 1 C frozen)- spinach and Swiss chard are our favorites!
- 1 (28 ounce) can organic, chunky tomato sauce
- 3 or 4 garlic cloves, crushed and chopped
- 2 C cooked beans (pinto, black, kidney, or a combination)
- 1 1/2 tsp oregano
- 2 tsp thyme
- dash black pepper
- 1 C quinoa or brown rice, uncooked
- Parmesan or Romano cheese
Easy Homemade Mini Corn Dogs
By Lee
When dipping the hot dogs in the batter, it’s easiest if you pour the batter into a tall glass
- 1 (12-oz.) package hot dogs
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 large egg
- 1/2 cup whole milk
- Vegetable oil, for frying
Easy Chewy Muesli Bars
By Lee
These are just so chewy and delicious; not like the store bought jaw breakers
- 2 cups (310g) oats
- 1 cup (125g) flour
- 1/2 cup coconut, shredded or desiccated
- 1/2 cup (90g) brown sugar
- 1 teaspoon cinnamon
- 1 1/2 cups diced dried fruit (apricots, sultanas, dates or similar)
- 1/3 cup (75ml) maple syrup
- 1/3 cup (75ml) honey
- 60 g butter
- 1 tablespoon boiling water
- 1 teaspoon bicarb soda
Lavender Lemonade
By Lee
How to Make Lavender Lemonade to Get Rid of Headaches and Anxiety In a large saucepan, bring water and honey to a ...
- 1 cup raw honey
- 12 cups water
- 1 tablespoon dried lavender flowers
- Juice from 6 lemons
Cinnamon Doughnuts
By Lee
Doughnut tips: Don't throw out the centres
- 490 g (3 1/4 cups) plain flour
- 55 g (1/4 cup) caster sugar
- 3 teaspoons dried yeast
- Pinch of salt
- 250 ml (1 cup) milk, warmed
- 100 g butter, melted
- 3 egg yolks
- Canola oil, to deep-fry
- 215 g (1 cup) caster sugar, extra
- 2 teaspoons ground cinnamon