Get the latest Rich flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/rich Little tarts are at all of my family events and these will be at yours too! http://www.grouprecipes.com/53397/piccolo-crostata-little-tart.html This is a really lovely cake with a delightful depth of flavour! Courtesy of Caren McSherry of The Gourmet Warehouse. http://www.grouprecipes.com/53368/espresso-ricotta-cake.html Happy Mother's Day everyone. This recipe came from my Mum and has always been one of my favourites. I hope you enjoy it! http://www.grouprecipes.com/53337/braised-red-cooked-pork-over-rice.html A little bit different; tastes like you slaved away but is so simple. http://www.grouprecipes.com/53321/fiskgryta.html Easy, delicious and heart healthy to boot, made with all natural butter and rich walnuts and almonds. http://www.grouprecipes.com/53317/nutty-oatmeal-lace-cookies.html We dont have Mashed Potatoes very often so when I do them up, I do them all the way. These taters hold gravy very well. I used them for the Swiss Hamburger Gravy. http://www.grouprecipes.com/53305/my-mashed-taters.html This is a lovely, rich and creamy, filling soup. A keeper! The spinach soup that is the base for this recipe has been posted by Kukla, but this was quite different with the shrimp and potatoes. I can't remember which magazine I got it from. http://www.grouprecipes.com/53221/shrimp-and-spinach-chowder.html These are SO rich and SO wonderful! Wonderful with just about everything. Make extra! http://www.grouprecipes.com/53009/cheddar-and-bleu-cheese-drop-biscuits.html A rich and indulgent dessert which is quick and easy to make. http://www.grouprecipes.com/52974/black-forest-trifle.html This appetizer was originally printed in one of the first LCBO Food & Drink magazines and it quickly became one of the "Best of a Decade" recipes and re-published in 2003. You can substitute onions for the mushrooms, if desired (I usually make half of each....). The pastry is easy to make, extremely rich, and you can add 1 TBSP (15 ml) sugar is you use it for a sweet butter or fruit tart filling. It requires a 30-minute chill time. These tarts freeze very well; re-heat in a 350°F (190°C) oven for 15 minutes, if frozen, before serving. http://www.grouprecipes.com/52965/mushroom-tarts.html