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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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Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce.
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This one-pot soup doesn't take a lot of time, but it sure tastes like it does. Italian sausage, chopped spinach, and orzo pasta combine with green pepper, onions, and garlic, in a chicken broth and tomato soup.
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Get Thai Sausage Soup Recipe from Food Network
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Get Spicy Sausage Lasagna Recipe from Food Network
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The taste of Johnsonville Italian Sausage pairs well with cream cheese, Parmesan cheese, lemon and garlic to create a mushroom dish that's bound to please!
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Tender gnocchi pasta is served in a homemade tomato sauce with slices of Italian sausage and topped with grated Romano cheese.
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Get Sheetpan Sausage Supper Recipe from Food Network
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This reinterpretation of meatballs combines purchased breakfast sausage, cheddar cheese, and onion for a very flavorful holiday appetizer, enough for a crowd of hungry folks.
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Get Sausage-Apple Stuffing Recipe from Food Network
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Get Sausage Parmesan Palmiers Recipe from Food Network
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A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this Italian sausage and mozzarella cheese-stuffed eggplant to be one of our favorite dinners.