Get the latest Complex recipes from Group Recipes. http://www.grouprecipes.com/tag/complex This will hit all the heat sensors on the tongue, from front to back, it builds in flavor. No beans! http://www.grouprecipes.com/106896/the-chili-from-hickory-house.html This recipe comes from Rick Bayless's book Mexico, One Plate at a Time, with just a couple of modifications. I did not fry the chilies, because I have found that there is a fine line between properly frying them and turning them bitter, and over time and making Chili Colorado, I found it doesn't make that much, if any, difference in the end product. This dish is best cooked at least a few days in advance to allow the flavors to fully blend. While work intensive, it is so worth it. I cook the chicken with the skin on to maintain juiciness, and remove it because chicken skin generally turns rubbery when it sits in liquid, besides, don't need the extra fat. http://www.grouprecipes.com/105451/mole-tradicional.html Served with bread or crackers, this cheesecake is a combination of unique flavors that worked well together. http://www.grouprecipes.com/94329/bacon-cheddar-chestnut-cheesecake.html There are a lot of steps to this flavourful, vegan pasta dish, but you can do a lot of the prep ahead of time. The onion / garlic puree can be easily made up to a week ahead, and the chickpeas will keep their crunch for a day or two if kept in a container like a cookie tin - NOT a plastic bag! The toast takes only minutes (though it bust be served immediately), and can be done at the same time as the chickpeas by adding the bread tray to the oven when there are 15 minutes of roasting time left. http://www.grouprecipes.com/92992/summer-pasta-with-broccoli-rabe-and-croutons.html Can't remember where I first saw this dish but it has evolved over the years. This may be the finest meatless dish I've ever eaten. It has great contrast in textures and flavors. We make this often when the Farmer's Market is in full swing. Just use what they are selling. While the number of ingredients is long and there are many steps, the finished product is well worth it. http://www.grouprecipes.com/88066/vegetable-gratin-with-smoky-tomato-vinaigrette.html Who doesn't love turtle brownies? The combination of the chocolate base, the pecans, and the chopped pecans is irresistible. The only tricky thing about these brownies is the caramel sauce; but if you pay close attention to what you're doing, you should have no problem. http://www.grouprecipes.com/79907/turtle-brownies.html This was the result of an over-burdened fridge and pantry - and I couldn't have been happier with the results! Cream cheese in place of more traditional butter gives these a great "body" without the grease, and the hint of orange extract makes you go "hmm"! These cookies are so varied in texture that you'll be reaching for another before you know it... and why not? http://www.grouprecipes.com/79752/cupboard-cookies.html A crunchy sunflower seed, pumpkin seed and almond crust provides a hearty base for the rich and creamy pumpkin custard filling. You'll never miss the gluten or the doughy pastry! This is equally delicious frozen - one of my friends prefers it that way! http://www.grouprecipes.com/78727/gluten-free-double---pumpkin-pie.html Simple to pull together, this risotto stands on it's own as a main course - or serve smaller portions along side a perfectly grilled cut of beef...The stirring takes time, but it's worth it! http://www.grouprecipes.com/63547/asparagus-and-clam-risotto.html Two kinds of cocoa, three kinds of fats and the addition of silken tofu may throw you off this recipe, but I promise you, when you make these, you'll wonder why you let it go so long! The frosting and rich, fudgey cake (almost like a brownie in texture) are beautiful complements for each other. Great for grown-up party trays, too (the kids will probably balk at the espresso)! http://www.grouprecipes.com/62992/brazil-nut-ebony-bars.html