As I live alone I make several serving to freeze. I added 3 cloves of garlic, jalapeno chilies, sprinkle of Worcestershire sauce and varieties of cooked veggies to containers prior to freezing.
Instead of pumpkin puree I blended about a ¼ of a blanched butternut pumpkin. I couldn’t find Great Northern beans anywhere, so blanched ordinary beans. Instead of chilli powder, I finely diced several varieties of uncooked chillies.
Loved it! I Made double and put into containers for freezing. Added extra garlic cloves, wasn't sure what "shortening" meant so Googled it and meant butter or lard, so used butter. Used 2 X 500 gram tins crushed tomato and chillies.
I followed the original recipe but as live alone, it was too much. The next time I didn't make all the servings and only used pineapple pieces as the extra rings on top was as bit too much.
I used 4 kilograms of pork mince instead of beef, used garlic cloves instead of powder, added a teaspoon of vegemite, ground black pepper and 'normal' breadcrumbs as I had some, but the suggested might have been better. A bit of chopped Italian parsley and a dash of red wine.
Instead of beef I used 2 kilogram of turkey mince. The cranberry y sauce (which I hadn't used before) added to the flavour. Used chopped garlic and added chopped jalapeño chillies instead of chilli sauce.
As I live alone, I made the burgers with 1 kilogram of pork mince, pureed fresh garlic, no salt as on a salt free diet, wasn't sure what grill seasoning or liquid smoke meant is as very rare in Australia. So added tabasco sauce and sweet chilli sauce. Froze the other burgers and buns for later use, and microwaved one today. Very nice with beetroot, cos lettuce and mayo.
Indeed a different way of making chips. The garlic powder and cumin adds an extra twist. I used beer instead of water and very little salt. Will DEFINITELY make them again for a snack. Used sweet chilli sauce for a dip instead of tomato sauce.
Used 2 eggs and cut back on the quantity of milk slightly. Added a few presses of black pepper from grinder.
I used 5 Italian sausages, 1/2 jar of tomato paste, fresh tomatoes instead of canned, 2 bay leaves, 1 teaspoon Italian seasoning, chopped garlic cloves instead of powder, 1 teaspoon dried basil, 1 teaspoon dried oregano, ground black pepper (no salt) and 1/2 package spaghetti.
I used 0.5 kilogram of spiral pasta; 0.5 kg spicy Italian sausages; roughly 0.5 kg of ricotta cheese; parmesan instead of Italian because I couldn't find in supermarket; 4 crushed garlic cloves; and half cup of red wine.
Made double and used full cream milk, added a banana and 2 scoops of vanilla ice cream. YUM
