Untitled

Ingredients

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

3 cups quick-cooking oats

1-1/2 cups all-purpose flour

1 package (3.4 ounces) instant vanilla pudding mix

1 teaspoon baking soda

1 teaspoon salt

2 cups semisweet chocolate chips

1 cup chopped nuts

GRAB THIS FREE 50 SANDWICHES RECIPES EBOOK AND THEY ARE QUICK & EASY TO MAKE I HOPE YOU GUYS WILL LOVE THEM TOO

Method

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts.

Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.

Prep Time: 20 minutes

Bake Time: 10 minutes\ batch

Total Time: 30 minutes

Yields: makes about 7 dozen

Ingredients

3 bacon rashers, rind removed, roughly chopped

2 carrots, peeled, chopped

2 celery sticks, chopped

1 desiree potato, peeled, chopped

2 garlic cloves, crushed

1L (4 cups) Massel beef style liquid stock

Mutti Polpa Finely Chopped Tomatoes 400g

400g can Coles Red Kidney Beans, rinsed, drained

80g (1 cup) small shell pasta

1/3 cup chopped fresh continental parsley

GRAB THIS FREE 50 SANDWICHES RECIPES EBOOK AND THEY ARE QUICK & EASY TO MAKE I HOPE YOU GUYS WILL LOVE THEM TOO

Method

Place the bacon, carrots, celery and potato in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.

Add the garlic, beef stock, tomatoes and red kidney beans to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender. (To freeze the soup, see note).

Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, following packet directions or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Yields: 4 servings

Ingredients

1/4 cup unsalted butter, melted

3/4 cup crushed cornflakes

3/4 cup grated Parmesan cheese

1 envelope ranch salad dressing mix

8 boneless skinless chicken breast halves (4 ounces each)

GRAB THIS FREE 50 SANDWICHES RECIPES EBOOK AND THEY ARE QUICK & EASY TO MAKE I HOPE YOU GUYS WILL LOVE THEM TOO

Method

Preheat oven to 350°. Place butter in a shallow bowl. In another shallow bowl, combine the cornflakes, cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat.

Place in a greased 13x9-in. baking dish. Bake, uncovered, until a thermometer reads 165°, about 45 minutes.

Prep Time: 10 minutes

Bake Time: 45 minutes

Total Time: 55 minutes

Yields: 8 servings

Ingredients

2 tbsp olive oil

1 leek, halved, washed, thinly sliced

2 garlic cloves, crushed

1 large carrot, peeled, diced

2 sticks celery, diced

2 small zucchini, diced

1 swede or turnip, peeled, diced

1 1/4 cups dry soup mix, rinsed

8 cups Massel chicken style liquid stock

1kg Coles RSPCA approved free range chicken lovely legs

GRAB THIS FREE 50 SANDWICHES RECIPES EBOOK AND THEY ARE QUICK & EASY TO MAKE I HOPE YOU GUYS WILL LOVE THEM TOO

Method

Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured. Add carrot, celery, zucchini and swede. Cook for 2 minutes. Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.

Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.

Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones. Roughly chop chicken meat and add to soup. Season with salt and pepper. Ladle soup into warmed bowls. Serve.

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Yields: 6 servings

Ingredients

1 large egg, lightly beaten

1/2 cup uncooked instant rice

2 tablespoons finely chopped onion

1 tablespoon minced fresh parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound lean ground beef (90% lean)

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1 cup water

1 teaspoon Worcestershire sauce

Optional: Hot cooked rice and chopped fresh parsley

GRAB THIS FREE 50 SANDWICHES RECIPES EBOOK AND THEY ARE QUICK & EASY TO MAKE I HOPE YOU GUYS WILL LOVE THEM TOO

Method

In a bowl, combine egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-1/2-in. balls. Arrange on a trivet in a 6-qt. electric pressure cooker. Combine soup, water and Worcestershire sauce; pour over meatballs.

Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Let stand 5 minutes before serving. If desired, serve with rice and top with chopped parsley.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yields: 4 servings

Ingredients

60ml (1/4 cup) Coles Classic Olive Oil

1 brown onion, halved, chopped

1 garlic clove, crushed

4 medium (about 700g) desiree potatoes, or pontiac potatoes, peeled, cut into 2cm cubes

2 leeks, pale section only, washed, dried, thinly sliced

1.25L (5 cups) Massel vegetable liquid stock

125ml (1/2 cup) thickened cream

3 thick slices day-old white bread, crusts removed, cut into 2cm cubes

Olive oil, extra for croutons and to serve

2 tbsp finely chopped fresh chives

GRAB THIS FREE 50 SANDWICHES RECIPES EBOOK AND THEY ARE QUICK & EASY TO MAKE I HOPE YOU GUYS WILL LOVE THEM TOO

Method

Heat olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens. Add the potato and leek and cook, stirring, for 5 minutes or until leek softens.

Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool.

Meanwhile, preheat oven to 200C or 180C fan-forced. Place bread in a roasting pan. Drizzle with remaining oil and toss until bread is evenly coated. Toast in preheated oven, shaking pan occasionally, for 10-15 minutes or until crisp. Remove croutons from oven and set aside.

Transfer one-third of the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in 2 more batches with the remaining potato mixture. Alternatively, use a stick blender to blend in the saucepan.

Place the soup over medium heat. Add the cream and stir to combine. Cook, stirring, for 5 minutes or until hot. Taste and season with salt.

Ladle the soup among serving bowls. Top with croutons, chives, a drizzle of olive oil and serve immediately.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yields: 4 servings

Ingredients

1 tbsp Coles Brand pure olive oil

1kg carrots, peeled, chopped

2 potatoes, peeled, chopped

2 tbsp grated ginger

2 tsp ground cumin

1/3 cup Coles Brand lite sour cream, to serve

Cornbread Damper

2 cups polenta

3/4 cup rice flour

1/4 cup potato flour

1 tbsp baking powder

75g butter, chilled, diced

420g can Coles Brand corn kernels, drained

1 cup Coles Brand shredded tasty cheese

3/4 cup buttermilk

1 tsp cumin seeds

GRAB THIS FREE 50 SANDWICHES RECIPES EBOOK AND THEY ARE QUICK & EASY TO MAKE I HOPE YOU GUYS WILL LOVE THEM TOO

Method

Heat oil in a large pan on medium. Cook carrots, potatoes, ginger and cumin, stirring, for 1-2 mins, or until fragrant and well-combined. Add 5 cups water. Bring to boil, then reduce heat to low. Simmer, covered, for 20-30 mins, or until carrot is tender.

Meanwhile, preheat oven to 200C or 180C fan-forced. Line a baking tray with baking paper. Sift polenta, rice flour, potato flour and baking powder into a large bowl. Rub in butter until mixture resembles coarse breadcrumbs. Add corn and cheese and mix to combine. Add buttermilk and gently mix to combine.

Divide mixture into 6 equal pieces. Shape each into a round and place on prepared tray. Slash top of each damper and sprinkle over cumin seeds. Bake for 30-35 mins, or until golden and hollow-sounding when tapped.

Using a hand blender, blend carrot soup until smooth. Ladle into bowls and top with a dollop of sour cream and black pepper. Serve with damper.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yields: 6 servings

Ingredients

1/2 cup pure cream

1/2 cup boiling water

2 double shots (125ml) hot espresso coffee

Cocoa Powder, sifted, to serve

GRAB THIS FREE 50 SANDWICHES RECIPES EBOOK AND THEY ARE QUICK & EASY TO MAKE I HOPE YOU GUYS WILL LOVE THEM TOO

Method

Beat cream to soft peaks.

Pour boiling water into 2 x 1-cup-capacity heatproof glasses. Pour over coffee. Spoon over cream. Dust with cocoa.

Prep Time: 10 minutes

Yields: 2 servings

Ingredients

2 tbsp olive oil

750g Coles Australian Diced Lamb

1 brown onion, thinly sliced

1 red capsicum, seeded, finely chopped

1 tbsp Moroccan seasoning

1 garlic clove, finely chopped

1L salt-reduced chicken stock

400g can Coles Brand Italian Diced Tomatoes

750g Naranka Gold pumpkin, peeled, seeded, chopped

400g can chickpeas, rinsed, drained

Coriander leaves, to serve

Flatbread, to serve

GRAB THIS FREE 50 SANDWICHES RECIPES EBOOK AND THEY ARE QUICK & EASY TO MAKE I HOPE YOU GUYS WILL LOVE THEM TOO

Method

Heat half the oil in a large, heavy-based saucepan over high heat. Cook lamb, in 2 batches, for 5-6 mins or until browned. Transfer to a plate. Heat remaining oil in the pan over medium heat. Cook the onion and capsicum, stirring, for 4-5 mins or until onion softens. Stir in the Moroccan seasoning and garlic. Cook for 1-2 mins or until fragrant.

Return lamb to pan. Add stock and tomatoes and bring to the boil. Reduce heat to low. Cover and simmer for 1 hr. Add the pumpkin and chickpeas. Simmer, covered, for 25-30 mins or until lamb is very tender. Ladle among bowls and top with coriander leaves. Serve with flatbread.

Prep Time: 15 minutes

Cook Time: 1 hour 45 minutes

Total Time: 2 hours

Yields: 4 servings

Ingredients

1 package (12 ounces) frozen mixed vegetables

2 tablespoons olive oil, divided

2 large eggs, lightly beaten

4 tablespoons sesame oil, divided

3 packages (8.8 ounces each) ready-to-serve garden vegetable rice

1 rotisserie chicken, skin removed, shredded

1/4 teaspoon salt

1/4 teaspoon pepper

GRAB THIS FREE 50 SANDWICHES RECIPES EBOOK AND THEY ARE QUICK & EASY TO MAKE I HOPE YOU GUYS WILL LOVE THEM TOO

Method

Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.

In same skillet, heat 2 tablespoons sesame oil and remaining 1 tablespoon olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes.

Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining 2 tablespoons sesame oil.

Prep Time: 30 minutes

Yields: 6 servings