RSS Feed for Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! http://www.nibbledish.com/people/tr1n1ty/recipes/feed/ 2013-06-19T08:57:13+01:00 text/html 2010-01-27T05:23:20+01:00 http://www.nibbledish.com/people/tr1n1ty/recipes/super-easy-cheesecake <ol><li>Combine biscuit crumbs with butter then press into a 9&quot; flan pan (I used a Pyrex flan pan, great for serving in) or tin. Chill.</li><li>Beat the cream cheese with the sugar till smooth, then add eggs. Pour into prepared base and bake at 170 degrees  for 40 minutes.</li><li>Top with fruit,&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/22627e6c94a9b433d2480f7b963fe10f.jpg" alt="" /></div> text/html 2009-09-08T05:14:06+01:00 http://www.nibbledish.com/people/tr1n1ty/recipes/general-tsos-chicken I was thinking of a Szechuan style spicy dish for my Chinese shebang dinner for Father's Day. My mother (who has awesome timing) sent me a link for a recipe for General Tso's Chicken (http://squtch.quiet-like-a-panther.org/recipes/general_tsos_chicken-106) shortly after. This recipe is based on that recipe, which originally appeared in <span style="font-style:italic;">The&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/1fea322b9c3a8fc403cba08a693ddf91.jpg" alt="" /></div> text/html 2009-06-08T21:15:18+01:00 http://www.nibbledish.com/people/tr1n1ty/recipes/stuffed-pizza-mushrooms <p>These are great as a side dish, stater or as cocktail nibbles. The egg makes it very light while the other ingredients give it a robust, almost meaty pizza flavour despite it being vegetarian.</p><p>It's very adaptable - just put in a different mixture of spices for a different flavour. It's also&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/107302390ddb55c02bee48a268a2541e.jpg" alt="" /></div> text/html 2009-04-07T22:48:39+01:00 http://www.nibbledish.com/people/tr1n1ty/recipes/peanut-butter-crinkles <p>This is a really simple recipe. The cookies come out really light and airy!</p><ol><li>Cream butter, vanilla, lemon rind, sugar &amp; peanut butter together.</li><li>Work in flour &amp; bicarb soda to make a stiff dough.</li><li>Roll heaped teaspoonfulls into small balls with floured hands &amp; place on greased oven tray.</li><li>Press bisuits down lightly&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/2b9de8cb323f5ce9c7246bdf66cb4bf1.jpg" alt="" /></div> text/html 2009-03-26T22:19:07+01:00 http://www.nibbledish.com/people/tr1n1ty/recipes/bbq-lime-prawns <p>This is a really simple recipe. The trick lies in the quality and freshness of the ingredients you use. While you want some charring to occur, take care not to overcook the prawns too.</p><ol><li>Halve the prawns from head to tail and devein. </li><li>Lay prawns out flesh side up on a&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/610324aa6cd5d8a04ed4b5039d4fd9de.jpg" alt="" /></div> text/html 2008-05-25T06:16:31+01:00 http://www.nibbledish.com/people/tr1n1ty/recipes/thai-olive-rice <p>I used a cast iron wok to fry my rice. Cast iron cookware is entirely awesome. You know in those demonstrations they show for those impossibly delicate omelettes that simply slide off expensive non-stick cookware? Ha. I achieve the same thing with my $14 cast iron wok! Maintenance is a breeze&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/840f0c09f589af96e8340736dc46ad40.jpg" alt="" /></div> text/html 2008-05-20T08:33:35+01:00 http://www.nibbledish.com/people/tr1n1ty/recipes/fancy-pants-ham-and-cheese-sandwich This recipe mysteriously disappeared off Nibbledish. The following is the recipe, to the best of my recollection. Luckily, it's a simple one. <br /><ol><li>Top slices of ciabatta with prociutto and sliced stracchino. Grill on high till cheese is melty and brown.</li><li>While the sangers are grilling, whisk together the salad dressing ingredients&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/6f9480a7b1fc9070ec2c0dbcaf7beafd.jpg" alt="" /></div> text/html 2008-05-20T07:55:59+01:00 http://www.nibbledish.com/people/tr1n1ty/recipes/its-not-rocket-science-salad <p>This is almost too simple to post, but thought I'd do it anyway since it's one of my favourite combinations. It also makes a great side salad, because the clean appearance and flavours will not distract from the main dish.</p><p>I love strong flavours so rocket is one of my favourite&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/4d420d869dcd369d923e29a65f1e9365.jpg" alt="" /></div> text/html 2008-05-17T22:18:41+01:00 http://www.nibbledish.com/people/tr1n1ty/recipes/fresh-egg-pasta <p>This is quite a large batch. I had to use a whole 1 kg packet of flour at a time because I don't have a weighing machine at the moment. I don't mind because then on my Pasta Day I make a huge batch which I freeze and use when&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/b3fce1aa505b66e48a1786c72c773e67.jpg" alt="" /></div> text/html 2008-05-17T21:01:05+01:00 http://www.nibbledish.com/people/tr1n1ty/recipes/grilled-stuffed-tofu-pok-with-rojak-sauce <p>The dish can be eaten cold or straight from the barbeque. It makes a good appetizer. I pretty much drown my puffs in sauce when I eat it! </p><p>Tofu pok is deep fried tofu. It is also known as &quot;tofu puffs&quot;. Get largish ones as they are easier to stuff. Avoid the ones&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/7f3e34df1d010cae70fe0a853bccb94a.jpg" alt="" /></div> text/html 2007-07-19T03:40:52+01:00 http://www.nibbledish.com/people/tr1n1ty/recipes/cream-of-mushroom-soup I had to get rid of the mushrooms in my fridge and the other ingredients leftover from my pumpkin soup so I made this :) Oh and it's freezing and rainy and cold here in Melbourne, so nice hot soup goes down well~ 1. Dice mushrooms into chunky cubes. Vary&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/cc141b9559cfd19e7c3451cab8edd18ctr1n1ty_dsc05731-large.jpg" alt="" /></div> text/html 2007-07-18T02:49:05+01:00 http://www.nibbledish.com/people/tr1n1ty/recipes/pumpkin-soup-with-butter-button-shrooms-1 Dish inspired by yongfook's broccoli soup recipe, which I would link to except I can't figure out how to put in links (normal html doesn't work) Soup: 1. Wash and cut pumpkin into pieces. Leave the skin on; the flesh closest to skin is the tastiest. 2. Put in baking&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/791bcd5c7f3782ea808a234c5db2198dtr1n1ty_dsc05718-large.jpg" alt="" /></div> text/html 2007-07-17T07:03:28+01:00 http://www.nibbledish.com/people/tr1n1ty/recipes/grilled-eggplant-and-avocado-mini-burger I was actually going to just use up my leftover grilled eggplant on a toasted roll, bruschetta style for a late night snack. Then I thought &quot;I really have to make more of an effort, then I can post it up on OSF!&quot;. (me=lame-o) But my photography sucks so I&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/1d819c01243a3f1be6cf2d31a51cdab3tr1n1ty_dsc05694editlast.jpg" alt="" /></div> text/html 2007-07-15T22:52:24+01:00 http://www.nibbledish.com/people/tr1n1ty/recipes/rocket-and-ricotta-pie My family recently acquired a set of Lodge Logic cast iron pans. And they are AWESOME. We adjust our menus so that we always use them XD. The heating is even and really strong, or something. Whatever it is stir fries taste better and has that &quot;wok flavour&quot; you get&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/e9df1d708c53e2a6a0572921530b880ctr1n1ty_lulz.jpg" alt="" /></div> text/html 2007-04-14T08:49:26+01:00 http://www.nibbledish.com/people/tr1n1ty/recipes/jamies-caesar-salad I pretty much got this off the episode on salad on Jamie Oliver's TV series &quot;At Home With Jamie&quot; (I think). Well, it's based on my memory of the recipe, but it can't be that far off. I've tweaked it to my preferences. If you're too lazy to make the&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/83de2322fcfab8d8e7e860e991c93dd7tr1n1ty_453818703_27a25f2eaf_b.jpg" alt="" /></div>