Get the latest Flavour recipes from Group Recipes. http://www.grouprecipes.com/tag/flavour Easy to prepare...the result is really great flavour for mimimal effort...you get a lot of bang for you buck with this one... also really healthy! http://www.grouprecipes.com/67279/roasted-cauliflower.html This isn't your Hershey's syrup! Eating a spoonful of this is like indulging in liquid fudge, without it's super-gritty nature. Note the two major differences in this recipe from most other "sweet" ones - no vanilla, and salted butter! Both make this nothing but the best, because after all everything's better with buttah! Makes 26 two-tbsp servings. http://www.grouprecipes.com/63572/connoisseurs-chocolate-sauce.html Great for summertime cooking. Colorful and flavorful. http://www.grouprecipes.com/63131/zingy-tangy-grilled-veg.html VERY complementary to roasted pork, especially with thyme gravy http://www.grouprecipes.com/61297/parsnip-and-potato-mash.html A brilliantly hued South African recipe based on a traditional recipe brought in by slaves in the 17th century. Slightly sweet, and delicious with a spicy bean or chicken dish. http://www.grouprecipes.com/61200/durban-rice.html An easy, quick preparation cake that you can adapt to suit your ingredients. This is the sort of recipe I love! Also - the ginger makes it a great cake for winter... http://www.grouprecipes.com/60201/date-ginger-and-apple-cake.html Sirloin Tri-tip is both flavourful and economical cut of beef. It is commonly used in the Prairie provinces http://www.grouprecipes.com/60092/prairie-style-tri-tip-grill.html An easy dip that is yum with crackers and bread at any time of day. adjust seasoning to suit taste. i like things with loads of garlic. http://www.grouprecipes.com/58820/eggplant-dip.html These are too good for words. http://www.grouprecipes.com/58348/ginger-carrot-pork-lettuce-wraps.html I had the hardest time to decide what to call this recipe. It is our fall back recipe; we use it for pork tenderloin, chicken parts, shrimp; I think that beef would be good too but I must admit that we've not tried that yet. Don't let the amount of garlic scare you-it mellows during cooking and this can be stretched to marinate several pounds of meat. http://www.grouprecipes.com/57208/go-to-marinade.html