Recipes, Food Photos &amp; Discussion at Nibbledish RSS Feed for Recipes, Food Photos &amp; Discussion at Nibbledish http://www.nibbledish.com/people/tomi/recipes/feed/ Fri, 10 Feb 2012 07:01:00 +0100 FeedCreator 1.7.2 Spicy Spaghetti Sauce http://www.nibbledish.com/people/tomi/recipes/spicy-spaghetti-sauce ive also added spicy sausage to this dish to add some protein to it 1.heat oil in pan and add onions and garlic 2.add oregano and mushrooms just before tomatoes to bring out that 3. put in tomatoes and the juice from the can 4.add ketchup and let thicken 5.let&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/8e0c1646ccddb7a620ed880484e74769tomi_p_r089872.jpg" alt="" /></div> Sun, 16 Sep 2007 14:08:27 +0100 Seafood Medly Stirfry http://www.nibbledish.com/people/tomi/recipes/seafood-medly-stirfry just a leftover food in fridge recipe 1. add peanut oil to wok and allow to heat 2. add your protiens,onions and garlic and let cook just until slightly heated 3.throw in vegtables and cook until soft 4.add seasame oil and oyster sauce along with the salt pepper and cayenne&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/5e47fc3e6246b8456a02bbb0fe92dac8tomi_shrimpgreenpepperstirfry.jpg" alt="" /></div> Sun, 16 Sep 2007 13:40:26 +0100 Barolo Braised Lamb Shanks With Steamed Rapini And Gorganzola Cheese http://www.nibbledish.com/people/tomi/recipes/barolo-braised-lamb-shanks-with-steamed-rapini-and-gorganzola-cheese this is the original recipe from the food network which i have found to be a great experimental dish for substituting and adding interesting ingrediants. try this way first then creat your own ways to suit your taste 1.Preheat oven to 325 degrees F (160 degrees C). 2.Set a large&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/8695f327ec1fb43d7755c7a3363763ebtomi_barolo_braised_lamb_shanks_with_rosemary_and_steamed_rapini_with_gorgonzola_001.jpg" alt="" /></div> Sun, 16 Sep 2007 13:10:42 +0100