200 digest longer Recipes

digestive biscuits, melted butter, sugar, semisweet chocolate , plus, semisweet chocolate, heavy cream, egg yolks, chopped marshmallows, chopped almonds , unskinned, chopped marshmallows, chopped almonds , unskinned, chopped semisweet chocolate

digestive biscuits, finely crushed (1/2 of 400g package), butter, melted, apricot jam, pear halves, well drained, eagle brand sweetened condensed milk (regular or low-fat ), egg, whipping cream , unwhipped, vanilla extract, cinnamon

digestive biscuits, softened unsalted butter, cream cheese, icing sugar, vanilla, juice of half a lime or lemon, double cream, cherry preserve or blueberry jam

digestive cookies (or other favorite cookie), butter, melted, bananas, dulce de leche, whipping cream, custard, ready made, shaved semi-sweet chocolate to garnish

shrimp, peeled and deveined, sea scallops, quartered, catfish fillets, cut into 1 1/2 inch pieces or 1 lb cod, cut into 1 inch pieces, creole seasoning (smokey creole seasoning ), olive oil, diced onion, diced red bell pepper, diced poblano chile, diced celery, minced garlic, fresh tomato sauce, bay leaves, worcestershire sauce, chipotle hot sauce, rice (take note cooking time will be longer for brown ) or 1 cup brown (take note cooking time will be longer for brown ), chicken stock, andouille sausages, sliced

digestive biscuits, glace cherries, marshmallows, condensed milk, desiccated coconut

digestive biscuits, golden syrup, margarine, cream cheese, condensed milk (approx 1 small tin), vanilla essence, lemon , juice and rind of

digestive biscuits, butter, softened, cream cheese (full fat ), ginger in syrup, 2 finely chopped, 2 halved , plus, ginger syrup , from the jar, dark chocolate (grated ), sugar , twists (optional)

digestive biscuits, unsalted butter, melted, full-fat cream cheese, golden caster sugar, eggs , medium, lemons , juice and zest of, vanilla extract, sour cream

digestive biscuits, butter, melted, cream cheese, caster sugar, light cream, mascarpone, white chocolate, dark chocolate

digestive biscuits, butter, chopped pecans, cream cheese, caster sugar, eggs, egg yolks, vanilla extract, white chocolate, fresh raspberries, raspberry jam, fresh raspberries, icing sugar

digestive biscuits, sugar, butter, cream cheese, sugar, eggs, vanilla, double cream, plain flour, vanilla extract, stalks rhubarb, orange juice, sugar, sheet gelatin, mint

digestive biscuits, soft butter, clear honey, lemon, philadelphia cream cheese, icing sugar, mandarin segments

digestive biscuits, unsalted butter, white chocolate, cream cheese, caster sugar, eggs

digestive biscuits, pecans, pistachio nuts, glace cherries, ready made meringue nests, crumbled into small pieces, butter, golden syrup, good quality chocolate, cocoa powder , for dusting

digestive biscuits, soft butter , plus 3 ounces, dark chocolate pieces or chips, milk chocolate pieces or chips, coffee ice cream, golden syrup, light muscovado sugar, maldon salt or pinch table salt, optional, bourbon, double cream

digestive biscuits, melted butter, black cherries ,remove stones, marshmallows,chopped, cream ,whipped, choc curls for decorating

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.