Blue Cheesy Yorkshire Pudding Food

YORKSHIRE PUDDING WITH BLUE CHEESE

Steps:

• Preheat oven to 450 degrees.
• Combine first 7 ingredients in a bowl. Beat at medium speed with electric mixer until smooth. Beat at high speed 15 seconds; set aside.
• DIvide oil evenly among 8 muffin or popover cups. Coat sides of cups with cooking spray. Place muffin cups in oven for 3 minutes. Divide batter evenly among hot prepared cups. Bake for 10 minutes.
• Reduce oven temperature to 350 degrees. Bake additional 15 minutes or until golden. Serve immediately.

LONDON BROIL WITH CHEESY YORKSHIRE PUDDING

Steps:

• Preheat the oven to 450 degrees F. Rub the steak with the Worcestershire sauce, 1/2 teaspoon salt, and a generous amount of pepper; set aside.
• Make the Yorkshire pudding: Whisk the eggs and milk in a large bowl; add the flour, scallions, cheese and 1/2 teaspoon salt and whisk to combine. Lightly brush a deep-dish pie plate with some of the butter, then whisk the remaining butter into the batter. Pour the batter into the prepared pie plate and bake until puffed and golden, 20 to 25 minutes.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat until very hot. Add the steak and cook until browned on the bottom, about 5 minutes. Flip the steak, reduce the heat to low and cover the skillet; continue cooking until a thermometer inserted sideways into the center of the steak registers 120 degrees F, 10 to 12 minutes. Transfer to a cutting board, tent with foil and let rest, 10 minutes. Add the tomatoes to the skillet, cut-side down; cover and cook until soft, 5 minutes. Thinly slice the steak against the grain and season with pepper. Cut the Yorkshire pudding into wedges. Serve with the tomatoes.
• Photograph by Christopher Testani

JEFF'S YORKSHIRE PUDDING

Steps:

• One half hour before standing rib roast is done, prepare Yorkshire pudding batter. ( Mix all ingredient with hand mixer just until smooth.).
• Heat 9x9" pan in oven with roast.
• Remove roast from oven; spoon off drippings and add melted shortening to measure 1/2 cup.
• Increase oven temperature to 425 degrees; return roast to oven.
• Place hot drippings in heated square pan; pour in batter.
• Bake for 10 minutes.
• Remove roast; continue baking pudding 25-30 minutes longer.
• Cut pudding into squares and serve.
• To bake in a large 6 muffin pan: Preheat oven to 375°F.
• Place pan in oven and heat for 10 minutes.
• Place equal amounts of the drippings into each muffin mold and continue heating in oven for 10 to 15 minutes.
• Pour equal amounts of prepared batter into each muffin mold and bake for 15 to 20 minutes or until golden brown.
• Serve immediately.