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With a little tweeking this was an all round family hit!! Prewarned by other reviewers about soupyness(?) I drained excess liquid from a can of diced tomatoes and being from Australia I didn't know what was meant by tomato sauce. We call Ketchup tomato sauce, so a used half a can of tomato puree.I also only added A small ammount of suger. Keeping an eye on the ammount of liquid I decided when it looked "juicy" enough. I then simmered for only 20 mins. For perfect presentation I sprinkled chopped fresh corriander ( I think you call it cilentro in the USA) and flaked almonds on the top just prior to serving with Basmati rice. My Husband looked at it and said "WOW, am I a lucky Man!!!" the kids asked for seconds and hubby asked for thirds!! A great success!

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Tantalizingly Tangy Meatloaf

Reviewed: Feb. 2, 2006

Being an Aussie, meatloaf isn't part of our everyday cuisine, but I'm married to a Yank and try to make him American style meals when I can find the ingredients. This was a HUGE success with him. I used rolled oats (is that oatmeal?) instead of breadcrumbs (were they supposed to be fresh?) and as I didn't know what pineapple preserves were I used crushed pineapple. I added finely chopped onion to the meatloaf and sprinkled in a packet of French onion soup. I also doubled the whole receipe, should have just doubled the sauce. My daughters, 11 and 14, didn't like it, they thought it was weird but San Diegan hubby loved it!! Thankyou for all the helpfull tips. Cheers form OZ !!

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Quick and Easy Chicken

Reviewed: Jan. 17, 2006

The kids, 14 and 11 really enjoyed this tasty quick dish as did my husband but as he's a leg and thigh man and I'm a bit of a wing girl I had my butcher cut a good sized fresh chook into about 8 pieces and browned them before adding the sauce mix. As other reviewers suggested I doubled the sauce but found it a bit runny so once the chook was cooked I removed it and reduced the sauce a bit. Served with rice and brocoli this was a meal that made my whole picky family happy!!

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Perfect Flourless Orange Cake

Reviewed: Jan. 12, 2006

This was a first flourless cake for me and for a dinner party. To eliminate any bitterness I used thin skinned oranges and after cooking, topped and tailed them to remove the thicker parts of the skin. Also I measured 1 1/4cups of the pulp as there was too much and would have been bitter. It browned up in minutes so I quickly popped on some foil but didn't think to spray the foil with cooking oil so it stuck and tore the top off a perfectly cooked cake, DUH!!! The cake was as good as promised and our guests loved it, my girls, 14 and 11 thought it was "disgusting" as the texture if you're not used to it is wet and very different to flour based cakes. I won't make it again but if you like flourless, this would be a winner!

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