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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.
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Buttery cookies coated with powdered sugar.
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Traditional English biscuits that melt in your mouth.
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These mini marzipan pumpkin cakes will keep at room temperature up to 1 day.
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A creamy white wine sauce made with Chardonnay and heavy whipping cream takes this shrimp scampi pasta to the next level.
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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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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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Get Perfect Roast Chicken Recipe from Food Network
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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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David Guas remembers this comforting dessert from the buffet spreads at family events.