Get the latest recipes from Group Recipes. http://www.grouprecipes.com/tag/ Great for a snack! http://www.grouprecipes.com/105586/jens-easy-cheesy-nachos.html In the UK the origins of steak and oyster pie have long since been lost in the mist of time; it is even mentioned as a dish in Chaucer’s “The Canterbury Tales” which establishes provenance to around 1400. At some stage every aspiring chef attempts this dish and variations have evolved which have themselves passed into tradition, ale or Guinness being one of the most popular additions. This receipe is a ‘back to basics’ circa 1850 London version when oysters were added to ‘pad out’ the pie filling and the latest kitchen condiment “Worcestershire Sauce” was being popularized. Some subtle variations you may care to try include preparing a stock by infusing the beards of the oyster with some lemon peel for 10 minutes. Its sacrilege to suggest but for a diet conscious variation you may care to replace the suggest pastry case and make it in a pie dish with a puff pastry top. http://www.grouprecipes.com/104824/steak-kidney-and-oyster-pudding.html I LOVE GOOD FOOD, ESPECIALLY WHEN IT'S GOOD FOR YOU TOO. I'M SO TIRED OF HEALTH FOOD STORES SELLING OVER PRICED FOOD THAT NEEDS A CHEMIST TO EXPLAIN TO YOU WHAT YOU'RE EATING. THAT & THE FACT THAT WE STILL ACCEPT CARDBOARD COLORED, TEXTURED & TASTING FOOD WHICH WE FORK OVER $10-$15 BUCKS FOR BECAUSE IF IT TASTES & LOOKS LIKE CRAP & COSTS THAT MUCH MOEY, IT MUST BE GOOD FOR US. OH, REALLY...? http://www.grouprecipes.com/103009/will-the-real-mccoys-veggie-burger-please-stand.html A very simple and easy preparation of an Italian classic. A good way to get a good meal on the table in 30 minutes or less. http://www.grouprecipes.com/102373/chicken-parmesan.html Swordfish is a dense fish with a firm texture. When baked and topped with this tasty olive relish, it cries out to be served with a "Super Tuscan". http://www.grouprecipes.com/102229/baked-swordfish-with-olive-relish.html Adapted heavily from Gourmet June 2009, a fresh-ginger spiked cake batter is topped with a starburst of ripe pear slices. No butter in this recipe - cream cheese provides a luxurious body instead. http://www.grouprecipes.com/95376/pear---crowned-ginger-cake.html There is NO mistaking the involvement of the coffee liqueur in this rich cake - not only is the crumb spiked with Kahlua but the chocolate and cream cheese filling has a tipple too. Buttermilk, butter and oil make this cake super moist, while layer upon layer of flavour is created by dark brown sugar, dark cocoa powder, high-quality chocolate and espresso! Mesquite flour is optional as it's not readily found but it gives an undefinable quality to the flavour and scent of the finished recipe - lightly smoky, sweet, and a blend of chocolate, cinnamon and mocha. The buckwheat flour is also optional but definitely reccommended for tenderness, as is the extra Kahlua flavouring. This is delicious, but definitely NOT a cake for kids! http://www.grouprecipes.com/95328/stans-kahlua-cake.html From cooks.com and at the request of fishtrippin. I'm hope this frosting is exactly what you needed! Let me know, OK? http://www.grouprecipes.com/90435/burnt-sugar-frosting.html I heart fairy bread :) http://www.grouprecipes.com/90253/fairy-bread.html My mom's birthday choice this year, as a homage to the WDW trip we didn't take! This is a dense, moist, intensely rich chocolate cake with the ever popular addition of Guinness for body and depth of flavour. Filled with a cinnamon-laced cream cheese icing before being glazed with a sinfully rich ganache, a tiny slice will satisfy for sure. Good thing that the flavour gets better with age! Use full-fat, high-quality ingredients with this recipe, though - you will certainly notice! http://www.grouprecipes.com/90039/st-pattys-cake.html