Recipe tin eats recipes

Here's creamy sauce to make a golden, bubbling creamy pasta bake using anything you have! Raw or cooked meat, canned tuna, any fresh, frozen or canned veg.

Top 10 recipes we make at RecipeTin Meals, the RecipeTin Eats food bank. Quick, easy, freezable, economical!

Mamamia asked 10 women to share their go-to RecipeTin Eats meals. From baked salmon and beef brisket to ramen, here's what they told us.

Chicken Fried Rice with seasoned chicken, bacon, fluffy eggs, vegetables tossed in a Chinese sauce! This is THE fried rice recipe you'll make forever!

Recipe video above. Dinner on the table in 20 minutes! The sauce is ridiculously addictive - I'm tempted to double it!

Recipe VIDEO above. Don't settle for a bland lentil soup. Make it right, and you'll have everyone begging for seconds...and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level.

Classic Sweet & Sour Pork | Recipe Tin Eats ~ Crisp-coated bites of marinated pork are first double-fried. Onions, garlic, ginger, bell peppers, & pineapple are then briefly stir-fried, the sauce is added, & the pork mixed back in at the very end. The signature sauce for this dish is not too sweet. #Asian

Recipe video above. It's your favourite Bolognese - in the form of a juicy pasta bake! Do a quick simmer - or go all out and slow cook for a couple of hours for a richer sauce and melt-in-your-mouth beef. **FREEZER BEAUTY!** Can even bake from frozen (see notes).

Mongolian Lamb | Recipe Tin Eats ~ The Aussie version is briefly stir-fried rather than deep-fried, sauce uses five-spice powder. Sauce for 12 oz meat: 1½ tsp sambal oelak or sriracha, 3 Tbsp hoisin sauce, 2 tsp dark soy sauce, 1 tsp light soy sauce, 2 Tbsp Chinese cooking wine, ¼ tsp Chinese five spice powder, ¾ cup water, 2 tsp cornstarch, 1 tsp sesame oil. #pork #beef #Asian_style

Recipe VIDEO above. Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base!