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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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Corn muffin mix is the base for this casserole incorporating whole corn kernels with creamed corn and sour cream for a side dish to serve with ham or turkey.
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Get Chocolate Pudding Recipe from Food Network
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Potato bread is so full of flavor! With a firm crust and lots of little air pockets, it's the best bread ever for making toast.
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Who needs plums when you have sago, raisins, currants and dates in this steamed stovetop pudding?
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Homemade bread stuffing will be a breeze this Thanksgiving with this crowd-pleasing recipe that calls for onion, celery, sage, and thyme.
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This recipe is for great dinner rolls that can also double as sandwich bread. An egg white wash ensures a golden crust.
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This cornbread is spiked with fresh jalapeno pepper for a kickin' version of an American favorite quick bread.
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This is a basic white yeast dough that can fill many needs: dinner rolls, a base for focaccia or sweet buns, or even a standard loaf of bread.
Ingredients: yeast, water, sugar, salt, vegetable oil, flour
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Like a pretzel, this bread has a salty brown crust and a tender texture--perfect for sandwiches.
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This recipe yields a very rich, smooth, and creamy cinnamon-scented rice pudding with a hint of lemon.
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This tsoureki recipe, a sweet yeast bread made of eggs, milk, and butter, is a staple during Greek Easter.