i first made this when i was 12 for my mother's birthday and has been one of my signature dishes ever since. this recipe is wonderful for special occasions when you really want to wow your audience. it is very rich and decadent but also requires a great deal of chill time to prepare (total of three hours chill time included in prep time). please read the entire recipe before deciding to make and take the note at the bottom of the recipe into consideration. plan ahead, it will be worth it!
#Time-to-make #Course #Main-ingredient #Preparation #Occasion #For-large-groups #Pies-and-tarts #Desserts #Dinner-party #Holiday-event #Chocolate #Number-of-servings #4-hours-or-less
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Home & Garden > Kitchen, Dining & Bar > Bakeware 
Home & Garden > Kitchen, Dining & Bar > Flatware, Knives & Cutlery 
hola! this recipe comes from http://recipes.wuzzle.org/. it is used in recipe#304085. adios, amigos.
this is a really zesty french dip. great with various crudites. i like to fan out vary-coloured pepper strips, little radishes, mushrooms, belgian endive, etc. to dip in. delicious. this needs to be chilled for 2 hours before serving.
another recipe that i collected when i was in high school. i usually make these at christmas time because they are very easy and different from many cookies. i don't think anyone has ever guessed that they contain dates.
from the everything meals for a month cookbook i'm going to use this to make a frozen dinner which i'll post also.
a recipe from the healthy heart cookbook from the american medical association. it's a very good side dish. / the simple additions of fresh herbs, grated lemon zest, and toasted nuts turn an everyday vegetable into something elegant. use dried figs in 
this banana bread is "number one" to me. i used to throw banana bread away after the first couple slices, since it never lived up to my expectations. i save the last sliver of this one, carefully wrapped in plastic, and savor the last bite. the loaf bakes
posted for the zaar world tour 2005. this is a pretty cocktail that looks as amazing as the waters around the great barrier reef!
millet a wonderful grain,that most think of as bird food.
millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. in fact, it is considered to be one of the least allergenic 
alternative to plain old american cheese to jazz up a burger. (beef, turkey, bison or whatever ground meat you prefer.)
one of our favorite summer time grill recipes. don't omit the glaze... it's fabulous! from fine cooking, #73. 
this is a version of edward espe brown's breakfast fruit salad, described in "zen: the art of modern eastern cooking". it's fresh, delicious and very filling. i use to have it for lunch because it has proteins, carbs and vitamins, and gives an instant boo
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