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Get "Please Don't Tell My Rabbi" Eggs Benedict Recipe from Food Network
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Half of the blanched broccoli in this recipe is pureed and added to a creamy broth, while the other half is roughly chopped and folded into the soup base with a dash of nutmeg. Serve garnished with grated cheddar cheese.
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A sweet, buttery cocoa filling is poured into a prepared pie pan and baked. While still hot, holes are pricked in the pie and a luscious fudge sauce is spread over the top. Sweetened whipped cream is then spooned over the fudge layer, and more sauce is drizzled over that.
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Barbecue AND buffalo?! What's not to love?
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The easiest chocolate cake in the world, and minimal cleanup!
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This recipe is by Regina Schrambling and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Extra dense with zucchini, this loaf has the classic combination of cinnamon and nuts to tempt you into a sumptuous oblivion.
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Makes a great, light, cake-like cookie. I use the food processor to chop the cranberries (life is just too short!).
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Everyone will think there's apple in this delicious pie, but there really isn't. Peeled, sliced zucchini are sauteed in lemon juice until just tender, and then it 's combined with all the usual apple pie fixings: sugar, cinnamon, brown sugar, nutmeg and flour. The filling is piled into a pastry crust, dotted with butter and topped with a second crust. It bakes for about 40 minutes.
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These twice baked cookies have a delicate flavor, great with vanilla ice-cream, tea, frozen yogurt or cappuccino.
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This traditional banana bread features an ingenious twist: It is baked in a canning jar! Such a fun and unique presentation makes it perfect for gifts.
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Carrot banana bread is a new twist on the traditional banana bread recipe. Make for gifts during the holiday season!