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Boozy port and Grand Marnier are a match made in heaven when paired with tart vibrant cranberries. Rosemary and ginger offer an update, and the molded shape is a fun throwback touch.

Rosemary-Port Cranberry Sauce

c. sugar

c. Port wine

rosemary

ginger

c. cranberries

salt

pepper

orange liqueur (such as Grand Marnier)

These DIY candles are made in the slow cooker with nontoxic soy wax and 100% cotton wicks. Using a slow cooker to make candles (instead of a double boiler) ensures that the process is simple and mess free. Add your favorite essential oils to the mix to create fresh, custom scents.

How to Make DIY Candles in the Slow Cooker

soy wax

cotton wicks

essential oils

water

Fill mason jars to the top with wax.

Place jars in bottom of an empty slow cooker and slowly pour boiling water around jars until it reaches about halfway up the sides.

Place the lid on slow cooker and set the temperature to high. After two hours, the wax will melt down to about half the volume of when you started. Add more wax and stir.

If you would like to add color to your candles, do that now. Then place the lid back on slow cooker and let sit for another hour.

Once all wax has melted, remove jars from slow cooker and let sit at room temperature for 10 minutes. Add essential oils.

When the wax just starts to set, insert your wicks (you may need to use a knife or chopstick to make a hole in the wax).

To keep wick upright while wax cools, tie a piece of twine around wick and secure it to either side of your jar with tape. You can also insert wick through the hole in the center of a wooden clothespin, then rest it on top of the upper rim of your jar while wax sets.

Let candles cool for several hours before trimming the wicks, putting on lids and decorating with twine and fresh herbs.

This classic Italian recipe from chef Daniel Mancini is sure to become a favorite in your home.

Mama Mancini's Meatballs

beef chuck

freshly grated Romano cheese,

breadcrumbs

parsley leaves

onion

eggs

olive oil,

spaghetti,

olive oil

garlic,

plum tomatoes

bay leaves

Refresh your indoor air with an easy-to-make homemade air freshener using air-purifying essential oils.

Here’s the Homemade Air Freshener Recipe You’ve Been Waiting For

baking soda

You can blow bubbles with any mixture of soap and water, but add a 'secret' ingredient and you'll get bigger and stronger bubbles!

Super Soap Bubble Solution

Liquid dish soap (Joy

Clean container with lid

Glycerin corn syrup

Bubble wand

Measure 6 cups of water into one container, then pour 1 cup of dish soap into the water and slowly stir it until the soap is mixed in. Try not to let foam or bubbles form while you stir.

Measure 1 tablespoon of glycerin or 1/4 cup of corn syrup and add it to the container. Stir the solution until it is mixed together.

You can use the solution right away, but to make even better bubbles, put the lid on the container and let your super bubble solution sit overnight.  (Note: If you used “Ultra” dish soap, double the amount of glycerin or corn syrup.)

Dip a bubble wand or straw into the mixture, slowly pull it out, wait a few seconds, and then blow. How big of a bubble can you make? How many bubbles can you make in one breath?

Richie McCaw's topside supreme

½ kgs Beef, use topside beef (Main)

Onion, chopped

Water

Tbsp White wine vinegar

Worcestershire sauce

Beef stock

Bouquet herbs

Butter, soft, and flour

Place a dash of oil in a large saucepan over a high heat and brown the piece of meat on all sides. Set aside on a plate.

Lower the heat, add the onion and cook until lightly golden, about 10 minutes.

Return the meat to the saucepan, add onion, water, vinegar, Worcestershire sauce, beef stock powder and bouquet garni and cover with the saucepan lid.

Cook on a very low simmer for 5-6 hours until the meat is tender and falling apart.

You can also cook this in the oven at 150C, or in a slow cooker.

Remove the meat from the saucepan and keep warm. You should be able to pull the meat apart with 2 forks to serve.

Thicken the juices with a paste made from equal quantities of soft butter and flour. Whisk into the juices.

Serve with plenty of mashed potato, vegetables and the meat sauce.

Smoky baked beans

800 g Cherry tomatoes, chopped into large pieces

Red onion,

Garlic,

Tbsp organic cold pressed olive oil

Tbsp Red wine vinegar

butter

½ tsp Smoked paprika, (add more to taste)

Tbsp organic molasses

½ tsp Sea salt flakes

Use a large glass baking dish or alternatively line a baking tray with baking paper, place the tomatoes, capsicum, onion and garlic on the tray and drizzle with olive oil and red wine vinegar. Bake for 15-20 minutes until they are brown and starting to caramelise. Add the remaining ingredients, turn down the heat to 190C and cook for another10 minutes.

Remove from the heat and taste, adding additional smoked paprika and salt as needed. If you find anything needs more cooking, place everything in a medium-sized pot and cook on a low heat until ready.

Serve on toast or sourdough bread and top with fresh herbs like parsley or basil with a little fresh oregano.

Keep a batch of chicken stock in the freezer for use in stews, casseroles, risottos, soups and more.

Vegetable stock

vegetable oil

brown onions, halved, coarsely chopped

(about 300 grams) swede, peeled, coarsely chopped

carrots, peeled, coarsely chopped

celery sticks,

3L (12 cups) cold water

parsley

black peppercorns

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

Home Made Baked Beans

Onions

cloves

Tbsp Tomato paste

Bacon hock

Cannellini beans (Main)

Canned tomatoes

Bay leaves

Tbsp Malt vinegar

Tbsp Soy sauce

Tbsp Molasses

Finely dice medium onions and garlic cloves.

Cook in oil until soft, then add tomato paste.

Add a pork or ham hock (such as you would use for soup). Add 4 cans of drained, rinsed beans - cannellini, butterbeans, haricot or navy beans are all fine.

If using dried beans, soak a white variety and cook as above. You need about 1.5kg of cooked weight.

Strain tinned tomatoes (mash if whole), add to the pot. Add 1 can of water, bay leaves, worcester sauce, malt vinegar and the soy sauce.

Add molasses, or maple syrup or treacle if you cannot find molasses. Simmer on the top of the stove until well combined (it will be quite soupy).

Transfer to a baking dish and put into a moderate oven, uncovered, for 1.5 hours.

You will need to stir occasionally and may need to top up with some water or the juice you strained from your tomatoes.

The dish is ready when the meat is falling from the bone and the mixture is a gloopy consistency. Shred the meat into the mixture.

Serve on toast. Leftovers can be frozen in portions for future use.

This keto hibachi steak is a quick way to create the classic Japanese dish at home! Low carb and sugar free recipe.

Keto Hibachi Steak

tbs soy sauce (or tamari)

tbs rice wine vinegar

tsp classic Lakanto sweetener

unsalted butter

garlic paste (or minced garlic)

lb sirloin steak,

green onions,

salt and black pepper, optional

Make the sauce by combining the soy sauce,...

Make the sauce by combining the soy sauce, vinegar, and sweetener in a small bowl. Set aside.

Melt the butter in a cast iron pan...

Melt the butter in a cast iron pan over a medium-high heat. Add the garlic and sauté for a few minutes, stirring frequently. Next, add in the steak and turn to coat them in the garlic butter. 

Pour the sauce into the pan and cook...

Pour the sauce into the pan and cook until the steak is cooked to your liking. 

Garnish with finely chopped green onions and season...

Garnish with finely chopped green onions and season with salt and/or black pepper, if liked. 

Copycat Chinese Restaurant Dry Garlic Ribs are a nostalgic buffet favourite.  Every 80s and 90s Chinese buffet included these delicious ribs and this is a make-at-home recipe that&#039;s better than the original! Get ready, because one taste of these ribs and you&#039;ll be transported back in time!

Copycat Chinese Restaurant Dry Garlic Ribs

pork ribs,

broth

brown sugar

soy sauce

garlic, (minced)

yellow mustard

onion, (finely chopped)

black pepper

Preheat oven to 200 degrees.

Layer ribs on a rimmed baking sheet.  Season both sides with salt and pepper.  Cover with foil and bake for 1 hour.

In a large bowl, whisk together the broth, brown sugar, soy sauce, garlic, mustard, and onion.  Whisk until the brown sugar is completely dissolved.

Remove ribs from oven and remove the foil.  Increase the heat to 350 degrees.

Pour the sauce over the ribs and place the foil back on the baking sheet.  Return to oven and bake for 1 hour.

Remove from oven and discard the foil.  Bake for 15 minutes.

Remove from oven, and turn each rib over.  Bake for 15 minutes.

Repeat two more times.

Garnish and serve - perfect with steamed rice!  It's a great way to use up the extra sauce!

Reader recipe: Family sized slow cooked brisket stew

Brisket,

Tbsp Extra virgin olive oil

Onions, quartered (you want these big and chunky)

Carrots, chopped in big chunks

tins Canned tomatoes

Tbsp Smoked paprika

Tbsp Wine vinegar, Red wine

You can chop, mix and stir all the ingredients into your slow cooker the night before or in the morning (if you're a morning person), just turn it on to low as you walk out the door on your way to work.

Serve with mash potato, rice or bagette for a super easy and tasty family meal.

Cheap Cheerful Beef Cheeks

kg Beef cheek (Main)

Carrots,

Onions,

Garlic, chopped

tins Tomatoes

Red wine

Pumpkin, chopped

Tbsp Standard flour

thyme

Salt

Pepper

tsp Olive oil

tsp Parsley, chopped

Heat pan, add 1 tsp olive oil, add garlic and onion, stir until golden. Add tomatoes and red wine or beef stock if preferred. Stir for 10 minutes. Pour into crock pot.

Heat pan add 1 tsp olive oil, dust flour, salt and pepper over beef cheeks and add to pan, turning to get golden in colour. Transfer to crock pot and add chopped vegetable as required. Place sprig of thyme on top, cover with baking paper, place lid on top.

Cook for 8 hours, to serve, pull meat apart and spoon into bowls or plates with either rice, couscous or potato mash. Sprinkle parsley over the top and enjoy!

Slow-cooked lamb with tomato and pappardelle

Strong flour

Free-range eggs

Semolina

kg Lamb shoulder, bone

Chopped tomatoes, 400 grams

250 ml Jus, warmed, see note below

Place flour, eggs and salt into a food processor and blend until a firm dough starts to come together.

Turn dough out on to a clean bench top and knead together until smooth. Cover dough in plastic wrap and rest in the fridge for 30 minutes.

Remove dough from fridge, unwrap and cut dough into 6 pieces. Flatten dough pieces with fingers and fold in half. Flatten and fold again.

Flatten dough a final time to 4-5mm thick and pass each piece through a pasta sheet roller on the widest setting.

Fold dough in half and pass through roller again on the same setting. Adjust roller setting to 1 and pass each piece though in the same way.

Continue to pass dough sheets through roller, adjusting setting after each run. Once dough has passed through setting 7, place each sheet on to a lightly semolina-floured bench.

Lightly dust pasta with a little more semolina flour then fold each sheet in half, then half again, lengthways.

Cut folded pasta into 2cm strips, horizontally and then toss gently on the bench to separate pasta ribbons.

Toss ribbons in remaining semolina flour to prevent from sticking and place on to a baking paper-lined tray. Wrap in plastic wrap and store until ready to use.

Fresh pasta is best cooked and eaten on the same day.

Heat oven to 150C. Place lamb into a roasting dish with tomatoes and 1 cup of water. Cover and seal tightly with aluminium foil.

Place into the oven and cook for 2-3 hours or until lamb is extremely tender and falling off the bone.

Remove lamb from the oven and allow to cool before picking meat from the shoulder and discarding any bones and fat, reserving tomatoes along with the lamb.

Place lamb and tomato into a large heavy-based frying pan with 200ml of the jus and return to oven, basting occasionally until lamb is well-glazed and jus is thick and glossy.

Remove lamb from the oven and keep warm. Fill a large pot with boiling water and place over a high heat. Add a good pinch of salt then add pappardelle.

Top 15 home recipes from across the web

The most viewed home recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Rosemary-Port Cranberry Sauce

How to Make DIY Candles in the Slow...

Mama Mancini's Meatballs

Here’s the Homemade Air Freshener R...

Super Soap Bubble Solution

Richie McCaw's topside supreme

Smoky baked beans

Vegetable stock

Home Made Baked Beans

Keto Hibachi Steak

Copycat Chinese Restaurant Dry Garl...

Reader recipe: Family sized slow co...

Cheap Cheerful Beef Cheeks

Slow-cooked lamb with tomato and pa...

Silvia Colloca's healthy dairy-free...

Top 15 home recipes from across the web

The most viewed home recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rosemary-Port Cranberry Sauce

How to Make DIY Candles in the Slow...

Mama Mancini's Meatballs

Here’s the Homemade Air Freshener R...

Super Soap Bubble Solution

Richie McCaw's topside supreme

Smoky baked beans

Vegetable stock

Home Made Baked Beans

Keto Hibachi Steak

Copycat Chinese Restaurant Dry Garl...

Reader recipe: Family sized slow co...

Cheap Cheerful Beef Cheeks

Slow-cooked lamb with tomato and pa...

Silvia Colloca's healthy dairy-free...

The most viewed home recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine