Birthday Recipes (Most Popular)
This is my mom's recipe for big-batch beef short ribs in the crockpot - fall off the bone tender, juicy and with an aroma that is addictive as crack while they're cooking. What a great way to lure that special man into your grasp!
If you're already attached, these are wonderful for Sunday night dinner over rice - or for a special weeknight welcome home!
Note that this recipe will need either one VERY large crockpot or two regular sized ones.
One of America's most popular desserts for almost a century, the pineapple upside-down cake was once known as a skillet cake because it was baked on the stovetop in a cast-iron pan. Here, the cake is made in our specially designed pan, which features indentations to hold the pineapple rings.Submitted by DDURY07
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