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.
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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
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
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