Get the latest Intermediate recipes from Group Recipes. http://www.grouprecipes.com/tag/intermediate Fudge can be tricky, but don't let it scare you, if it doesn't turn out the first time, try again. It's not a waste as you can use your mistake for other desserts http://www.grouprecipes.com/107805/peanut-butter-fudge.html Simply pizza. It doesn't need extra toppings, but it can handle it. Its my family's most sought after meal. I serve it with my caesar salad and fresh baked chocolate chip cookies for dessert. http://www.grouprecipes.com/103688/pizza.html This dish is a real bit of comfort food.At the same time it can be served at adinnerparties or family gatherings. http://www.grouprecipes.com/88883/pork-marseille.html This is one of Emeril Lagasse's recipes I tried for the first time today and served them as a side dish with my family dinner and they loved it. The dough is very tender and would be great to fill with other fillings as well. The spinach filling was very flavorful and the bacon adds another depth of delicious flavor. http://www.grouprecipes.com/87047/spinach-and-ricotta-cheese-empanadas.html Colcannon is a traditional Irish dish that can be made with cabbage or kale. I prefer the cabbage version and use basic green cabbage. I previously used a different recipe, but like this one better. You can make it thick (like mashed potatoes) or thin (like a thick soup). I like it a bit on the thick side. I make it every year for St. Patrick's Day. I accompany it with veggie sausages! So good and filling. I use this recipe (http://www.msnbc.msn.com/id/23613170/), but change it up a bit. I use onions and do not use parsley. http://www.grouprecipes.com/86638/colcannon.html This dish adds some OOMPH to your every day pasta. If you like tacos and you like pasta you are guaranteed to LOVE this! http://www.grouprecipes.com/85760/taco-pasta.html A Japanese favorite of mine as well as the other millions of people out there that cannot resist the interesting combination of sugar, Japan, salt, and chicken. http://www.grouprecipes.com/83737/chicken-teriyaki-with-honey-and-orange-zest.html This salsa adds a unique flavor to anything you put it on. Great with beef or chicken. Add it to tacos, burritos, enchiladas or anything else you want to heat up. http://www.grouprecipes.com/69891/matties-salsa.html These are so good. There's nothing like homemade marshmallows. These can be layered between sheets of parchment and stored in an airtight container at room temperature for up to two weeks. http://www.grouprecipes.com/67887/homemade-marshmallows.html Another great recipe from my Cooking Light Magazine. I love seafood and this is a great recipe. Be sure to reserve the shells after peeling the shrimp; you'll need them to make the broth. Bouillabaisse is a classic Provençal seafood stew. http://www.grouprecipes.com/65646/thai-coconut-bouillabaisse.html