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Slow Cooker Teriyaki Pork Tenderloin
This well-balanced sweet and spicy teriyaki pork tenderloin is super-easy and is mild enough for young kids to enjoy. Adjust the spice level with more hot peppers to taste.
Pork Tenderloin with Apples and Onions
Pork tenderloin with apples and onions is an easy, tasty main dish for the family on a weeknight. While the pork roasts in the oven, steam a veggie side and prepare a quick salad.
Spring Herb Popovers
These crispy, warm spring herb popovers are made with fresh herbs. They will be a delicious addition to your next meal.
Easy Yorkshire Pudding
Not the traditional Yorkshire pudding, but it sure is better! Its very important that the egg, milk, flour mixture be at room temperature.
Fancy Pear Popovers
A sweet and savory breakfast treat!
Yorkshire Pudding
This Yorkshire pudding recipe is a yummy and traditional addition to the holiday feast. If you intend to make this, the timing has to be just right. I suggest preparing the mixture the evening before and having it ready while the roast beef is cooking.
Swamp Cabbage
This swamp cabbage is a hearty cabbage stew, savory, meaty, and tender. Aromatic vegetables and meltingly tender cabbage combine with the bright acidity of tomatoes and uniquely textured hearts of palm for a flavorful dish that is sure to satisfy.
Pumpkin Popovers
Enjoy these delicious, easy-to-make popovers with your festive holiday meals. Guests are sure to be impressed and begging for more! Serve hot popovers in a bread basket with whipped cream on the side!
Simple Yorkshire Pudding
A delicious 15-minute Yorkshire pudding.
Grandma's Yorkshire Pudding
These are delicious Yorkies! Very easy, too! Serve Yorkshire pudding with roast beef or pork, as this recipe requires meat drippings.
Traditional Popovers
This recipe is for traditional popovers. They can be served plain, but my family prefers them with raspberry butter.
Traditional Yorkshire Pudding
As legend has it, Yorkshire puddings were cooked in a pan of fat at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire and the drippings from the meat must've made for quite a delicious pastry. Though limited by modern ovens, in this recipe for traditional Yorkshire pudding, you can still come close to the original by using real rendered beef fat, without which you're just eating a popover.
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