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cooking.nytimes.com
This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire The “pudding” emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices “The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in,” she said
Ingredients: eggs, milk, flour, salt, beef
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Get Steak and Egg Burrito Recipe from Food Network
cooking.nytimes.com
This recipe is by Oliver Strand and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is an alternative to the classic recipe that calls for powdered sugar. My husband and I use it to frost fruit cocktail cake. Try it on applesauce cake, spice cake, banana cake, or carrot cake, too.
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These quick and easy waffles made with gluten-free rolled oats and almond milk are a great alternative to your morning bowl of oatmeal.
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This Madeleine recipe makes a rich and buttery French-style cookie accented with cinnamon.
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Get Perfect Roast Chicken Recipe from Food Network
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Anyone can pull off these Philly cheese steak sliders, a game day crowd-pleaser of sauteed steak, peppers, onions, and cheese melted between Hawaiian rolls.
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Onions, garlic and mushrooms sauteed in butter are combined with beef broth, tomato paste, and red wine in this soup which is served garnished with parsley and parmesan cheese.
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This alternative to a pulled pork sandwich uses tuna fish to capture the taste with less time and work!
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A sweet, frozen delight, this iced hot chocolate blends milk and ice with a double chocolate sauce combining evaporated milk and cocoa mix.
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A delicious recipe for classic ricotta cheesecake with a blood orange marmalade topping and and almond biscotti crust.