Crusty Baked Penne with Chicken
Add flour, cook 1 minute. Add water, MAGGI Chicken Stock Powder and CARNATION Light & Creamy Evaporated Milk. Spoon into greased ovenproof dish (6 cup capacity). Top with cheese. Melt butter in pan, add garlic and onion, cook 3-4 minutes. Bring ... [... more]
Nestlé |
Vegetable Curry 2
1. In saucepand, melt butter with oil over medium heat; cook apple, garlic, curry powder and fennugreek, stirring, for 30 seconds. Stir in flour; cook for 30 seconds. Blend in stock and apple juice; cook, stirring, until thickened. 2. Add ... [... more]
International Vegetarian Union |
Black Forest Cake - PAMELA CLARK, AWW TEST KITCHEN
From The Australian Women's Weekly Great Cooking Classics cookbook. INGREDIENTS Preheat oven to slow. Grease a deep 23cm-round cake pan. Line the base and side with baking paper; greasing the paper well. Melt butter in a medium saucepan, stir in ... [... more]
Australian Womens Weekly |
French onion soup
In a large heavy based saucepan, melt butter and add onions. Cook slowly, stirring frequently, until onions caramelise and turn a rich brown colour, (45 minutes-1 hour). While the soup is simmering, sprinkle toast slices with grated cheeses. ... [... more]
Australian Womens Weekly |
Apple Brandy Omelette Souffle
Melt butter in a medium non stick frying pan or omelette pan. Add apples and sprinkle with 1 tablespoon of the sugar. Cook over low heat for 5 minutes or until apples have softened. Meanwhile, beat egg yolks with remaining sugar and lemon rind. ... [... more]
Australian Womens Weekly |
Low-Fat Seeded Mustard and Garlic Sauce
Melt butter in a heavy based saucepan. Add garlic and sauté for one minute. Serve warm over steak, roast chicken, burgers or char-grilled pork fillets. Add remaining ingredients and season to taste. 1 teaspoon Australian butter 2 tablespoons ... [... more]
Australian Womens Weekly |
Cauliflower cheese
Cut cauliflower into separate florets. Bring a large saucepan of salted water to the boil. Add cauliflower, cook 4 minutes or until just tender; drain. Butter a gratin dish large enough to fit cauliflower in tightly. Melt butter in a medium ... [... more]
Australian Womens Weekly |
Sweet Corn and Vegetable Chowder
Melt butter in a large heavy based saucepan over medium-high heat. Add corn, sweet potatoes, celery, zucchini, carrot, onion, thyme and bay leaves. Saute until vegetables are light brown, about 10 minutes. Add stock and bring to boil. Reduce heat ... [... more]
Australian Womens Weekly |
Caramelised Onion And Brie Tarts - JAMES THOMAS from ...
Preheat oven to 180°C. Melt butter in a large frying pan, cook onion stirring for about 10 minutes. Sprinkle over sugar and cook a further 5 minutes or until caramelised. Remove from the heat and stir in the cheese. Allow to cool then spoon into ... [... more]
Australian Womens Weekly |
Curried Mussels
Melt butter in large saucepan. Sauté leek, onion and carrot until vegetables have softened. Add curry powder; cook, stirring 30 seconds. Add wine and vermouth, bring to a boil. Add mussels. Cover tightly with lid and simmer 10 minutes; shaking ... [... more]
Australian Womens Weekly |
Stirred breakfast eggs with caviar
Melt butter very gently in a heavy based saucepan. Break eggs into it too, add salt and pepper and stir gently and constantly over low heat. Do not beat the eggs. Take at least 10 minutes to do this. When still quite runny remove from heat and ... [... more]
Australian Womens Weekly |
French Onion Soup
Add onion, brown sugar and vinegar; cook over low heat for 30 minutes, stirring occasionally. Mix cornflour with extra water and stir into soup, simmer for 2-3 minutes to slightly thicken. Melt butter in a large saucepan. Add water, stock powder ... [... more]
Nestlé |
