i begged this recipe from the caterers of a company i used to work for many years ago. they were based in ealing, west london but i have long since forgotten their names. i have changed a lot of the recipe and it is now pretty darn near perfect. very rich! tastes amazing though. it is very good served with coffee or as a desert with creme fraiche, fresh raspberries and raspberry coulis etc.
#Time-to-make #Course #Main-ingredient #Preparation #Occasion #Desserts #Easy #No-cook #Beginner-cook #Cakes #Cookies-and-brownies #Chocolate #Inexpensive #Taste-mood #Sweet #Technique #4-hours-or-less
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Home & Garden > Kitchen, Dining & Bar > Flatware, Knives & Cutlery
Home & Garden > Kitchen, Dining & Bar > Flatware, Knives & Cutlery
Home & Garden > Kitchen, Dining & Bar > Dinnerware & Serveware
Home & Garden > Kitchen, Dining & Bar > Baking Accs. & Cake Decorating
Home & Garden > Kitchen, Dining & Bar > Flatware, Knives & Cutlery
i had some leftover mexican roast beef and didn't really know what to do with it. i threw a bunch of stuff into a pan and simmered it for awhile. the mixture tasted wonderful! i had thought to make tacos, but then i got lazy, so i made it into a layere
the packages of the peeled baby carrots that you find the your grocery cuts back on the prep time for these babies!! a sara moulton recipe.
this recipe comes from my aunt barbra in texas. i have made some minor adjustments to the recipe. the original recipe called for 1 cup of butter, i use 1/4 cup or feel free to use olive oil instead. a combination of the 2 will also work. you can contr
great with brown rice, salsa, sour cream, and guacomole as a burrito filling or on nachos. i pefected this recipe while living in the south west and later in the keys, and have found it to be a low cost meal the everyone loves. it will keep up to a week
my friend emailed this recipe to me as a quick, easy, no eggs/no milk dessert. it doesn't have to be for breakfast at all. the original recipe called for cherry filling, but i prefer to use blackberry filling. i changed the name to "berry" because you cou
the most evil good tasting dessert i have ever had! cookware : 10 inch springform pan. and usually when i cook this cheesecake i get a small crack or two. i found a remedy to this problem though, if you place another rack underneath the cake while cooki
these are soooooo good! they aren't the usual
sickening sweet version some of you have tried.
they make wonderful gifts for the holiday too!
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