The best darn butternut squash casserole there is. Your family will melt when they put this warm, sweet casserole in their mouths. It's so good, they'll want it for dessert! This recipe has been in our family for years - passed down from generation to generation. I hope you enjoy it as much as we do.
I know there are a lot of recipes for popovers on 'Zaar, in fact I have three other popover recipes listed, but these came out perfect for me (puffed up very high) and I didn't even have to pre-heat the popover tins either! I did use popover pans though and if using popover or muffin tins it is very important only to fill them halfway. Recipe source: local newspaper.
This is a great to go with your roast beef dinner. I hate to have a roast beef dinner without them. This recipe has never failed me. My family loves to drizzle gravy over these nice light pop-overs. This recipe came from the Laura Secord Cook Book.
Here in Yorkshire you can't have a Sunday roast or Christmas dinner without Yorkshire Puddings. This recipe was adapted from one featured on Gordon Ramsey's F-Word television program. If you have any leftover, try eating them with golden syrup, they are just as good sweet. If you can't find dripping you can use lard or vegetable oil. They work best in a Yorkshire pudding tray, with indivdual molds, but you van use a deep oven tray approx. 8x10 and make one large pudding, that you can cut into individual portions. Preparation time includes time for the batter to rest.
I love thinly sliced crispy potatoes, and adding cheese to them just makes them all the better. I have searched for a recipe for this dish for a while, and I ended up combining parts of several recipes. I have tried lots of variations, this recipe is my favorite. But you can try differant cheeses, adding herbs, chives, green onions, etc...
These are your standard traditional English roasties. IMO there is an art to making these, at least the perfect golden crispy kind that I grew up with. The trick is to give 'em a good shake in a colander after par-boiling to rough up the edges of the potatoes. Then once roasting; position spaced apart, turning only once or twice and basting in the hot oil every so often. If you don't manage the crispy texture (which you will, if you do the above!), they'll still taste excellent. You can't go wrong. I sometimes like to sprinkle rosemary/paprika/thyme or even a little garlic on top of mine for extra flavour.
I believe I got this off of the Internet, but don't know what website. This is a yummy side dish that could easily be made into a main entree by adding an extra layer of ground beef (browned) or left over chicken. It takes a little effort, but is worth it. I made this last year when I was trying to use up a 5 lb. bag of egg noodles. Do you have any idea how long a 5 lb. bag can last you? So glad I stumbled across this recipe! Hope you enjoy!
I adopted this recipe when another chef left the site. The text from my original review stated, "I just made this for my lunch. Yum! I had a smaller portion of broccoli, and therefore downsized the recipe. The flavors are awesome together. I used all fresh ingredients (no bottled lemon juice here!). Since I was cooking only for myself, I prepared the lemon garlic butter in a small saute pan and then tossed the broccoli in that pan to coat it. (No need to dirty a serving dish for just me!) I can't wait to prepare this for others. The lemon garlic butter lends this to be a great side for fish...I am thinking grilled salmon would be great." I have since prepared this as a side dish for a multitude of meals. I love the broccoli, lemon, garlic combo.
I came across this recipe a few years ago when I was on low carb diet. It can be a meal or nice as a side with grilled steak instead of a baked potato. I have also cut in halves or quarters to serve as an appetizer. This recipe can be halved or doubled easily. Hope you try and enjoy!