Birthday Recipes (Most Popular)
Adapted from Bryanna Clark Grogan to better fit a 9x13" pan. She notes to use shiny pans, I don't have any like that so I used my old dingy ones and they worked fine. It's a great, light and fluffy cake that is perfect unfrosted for summer BBQs or dolled up for tea.Submitted by JO_JO_BA
Lobster-laced homemade pasta gets wrapped up in a chunky seafood marinara sauce before being finished with fresh herbs. Whatever you do, don't mask the delicate flavour of the seafood with cheese - if you *need* a topping, a sprinkling of breadcrumbs will suffice. If you are extremely adverse to cooking your own lobsters, most fish counters will cook your purchase for you. Just make sure the lobsters are, in fact, alive before you hand them over (some lesser places will cook already dead stock to make a sale).
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!Submitted by JO_JO_BA
Adapted from Amanda Knauer. These gnocchi hold together best when well-chilled and sauteed before being tossed with sauce instead of being boiled. Bake the potatoes in their skins, peel and run them through a ricer for the smoothest gnocchi, and feel free to mix in your favourite seasonings too (I like a bit of paprika, garlic powder and oregano). Makes about 80 gnocchi, 4 main course servingsSubmitted by JO_JO_BA
Summer veggies team up with a light, citrusy Ponzu sauce and a shot of peppery heat for a delicious, fat free lunch. Shirataki noodles are made from konjac flour - a high-fiber, low calorie substance that is great for the digestive system - but if you don't like them or can't find them cellophane or bean thread noodles work just as well.
Makes 2 large (main dish) servings (add some protein like tofu or shrimp for a heartier meal) or 4 side servings.
Creamy, fluffy and oh....so delicious! One of the best frostings I have ever eaten! 1 Cup Milk & 1 cup granulated sugar are cooked with 2 tbsp. flour to thicken. 1 cup room temp. butter is added and whipped with vanilla to taste.
Yum yum yum....even if there is so much butter!.
Worth the indulgence!!!
A light, saffron-infused sauce with fresh tomatoes, mussels and garlic enrobes chunky spiral pasta and green beans. 36 mussels are about 1 1/2 lbs in-shell.Submitted by JO_JO_BA