Search Results (19,550 found)
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
www.allrecipes.com
These crabs are fried to a light crisp, and you can eat the whole crab. Try them in a po' boy sandwich!
Ingredients: crabs, egg, milk, flour, oil
www.delish.com
The classic comfort food gets a Southern twist.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Ground beef and pork are combined with onion, potato, cinnamon, nutmeg, poultry seasoning and a hint of brown sugar in this stove top stuffing.
www.allrecipes.com
A slow-cooker can be a life saver on a busy day. Simply toss slow-cooked beef and veggies with cream cheese and cooked fettuccine and dinner's on the table.
www.simplyrecipes.com
Rich, chewy, chocolate-y, hazelnut-y chocolate Nutella cookies, with chopped hazelnuts and Nutella spread.
www.foodnetwork.com
Get Olive Oil Cake Recipe from Food Network
www.chowhound.com
A simple poblano (rajas) quesadillas recipe.
www.foodnetwork.com
Get Eyeball-tini Recipe from Food Network
www.allrecipes.com
Cookies are rolled in crushed corn flakes and topped with a quarter of a maraschino cherry.