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Hi Talloola We had company last week and that chicken recipe in the OP was what we had for dinner on Thursday. Two of our expected company ran into problems and couldn't make it so we had a couple extra chicken breasts that I cooked in exactly the same way last night for Jan and I. It is the...

Obviously most people would disagree with you. If your chicken breasts regularly turn out like sawdust or rubber, you are not cooking them right.

Very few feathers on boneless, skinless, chicken breasts where we shop.;-)

Wayne's Braised Chicken Breasts It's called Wayne's because that is my name. Ingredients 4 boneless skinless chicken breasts pounded out to half inch thickness with meat hammer 1 large onion peeled and finely sliced 2 cups sliced fresh mushrooms Spice dredge mix 2 tablespoons dried oregano 2...

How about Sticky Toffee Pudding This is a wonderful dessert. It is already full of calories so a big dollup of whipped cream won't make any difference. :-P Ultimate sticky toffee pudding recipe - Recipes - BBC Good Food

When I was growing up my family always had a moose in the freezer. Unless it was a yearling calf or not much older, the roasts were a bit dry and the steaks a bit tough. I would sooner have a prime rib roast of beef or a porterhouse beef steak any day. The best thing about moose meat was...

Unless the moose meat is very finely ground with a bit of pork by a butcher it will be a bit stringy. Moose meat is usually very nice but it is not beef and it needs a bit of special treatment for most recipes.

Baked Meatballs This is a recipe that has been in our family for years. I often make a double recipe for potluck events and they are just about always the first dish empty. Meat Balls 1 pound Ground Beef 3/4 cup finely crushed chow mein noodles 1/2 cup milk 3 tablespoons minced onion 1/4...

This is where the recipe in the OP came from. I got it a year or so ago and I've modified it a bit. It works for me every time. The Best Yorkshire Pudding Recipe : Recipezaar

We bought the stuff maybe three months ago. I bought a jar of beef base and a jar of chicken base. The bill was under ten dollars. Maybe things have gone up....I know a lot of things have gone up. And then there is the possibility I'm wrong...It happened once in 1947...:lol:

There is another recipe called "pigs in blankets" where you roll up cooked sausage in pie crust dough and bake the in the oven till tho dough is brown and done. This is the one my mom did.

When I was a kid, many years ago, we had a stove that could have been used for exactly that. It had a spit for the joint of meat and a place underneath for the dripping pan. We never had Yorkshire Pudding. My mom was an American lady from Fargo North Dakota. I never had YP till well after I...

L. Gilbert The 7 ounce jar or the beef base is about $4.50 at Save On. So far we've tried the beef and the chicken....They all seem to be about the same price.

I've found a new product...At least new to me. The product is called "Better than Bouilion". Oxo and Bovril have been taken over by Knorr and the big ingredient in all of them is MSG. This new product is actually made from beef. Better than Bouillon, photo - Google Image Search

Here are two more recipes for Yorkshire Pudding. The first is the classical version done in a single baking dish. You will see what I mean about the fat. The second is the more modern muffin pan method. YouTube - Yorkshire Pudding Video Recipe Recipes from Suburbia » yorkshire pudding recipe

Absolutely right Blackleaf. I pour the batter over a dozen breakfast sausages and bake it in the oven. We call it "pigs in blankets"

We mostly think about Yorkshire Pudding as going with roast beef. It also goes great with a beef pot roast, or a nice pork roast....Especially good if there is nice dark gravy with the pork roast.

The standing rib I would cook at 325 degrees for twenty minutes per pound to make it just a little rare in the middle. A rump roast is a whole other kettle of fish. Give it twenty five minutes per pound and if it is still too rare zap it in the microwave for ten minutes. Ideas?

We've just had a topic about Yorkshire Pudding. What about the beef roast to go with it. My favorite roast is the standing rib roast, or prime rib. My butcher now asks $11.99 per pound for a prime rib. If we have the whole family to dinner, we are looking at a five ribber. About seven...

A lot of the fat is absorbed. "Dough Dodgers" is what we called fried bread dough. God Karrie, I haven't done that in years. With butter and gobs of strawberry jam...Loved it...;-):lol: