When it comes to hearty, old-fashioned British cuisine, few dishes hit the spot like a Steak and Onion Suet Pudding. Wrapped in a soft, fluffy suet crust and filled with slow-cooked beef and sweet onions in a rich gravy, this comforting pudding is a timeless classic that brings generations together around the dinner table.

A Bit of History
Suet puddings date back to the 17th century and were originally a way to make the most of inexpensive cuts of meat. Traditionally steamed rather than baked, the method allows tougher cuts to tenderize beautifully, resulting in a melt-in-the-mouth experience. Steak and kidney pudding may get more press, but for many, it’s the steak and onion version that truly feels like home.

Why It’s So Loved
Deep, meaty flavor: The slow-cooked beef develops intense flavor during a long steam.
Tender onions: Onions soften and sweeten, soaking up the meaty juices to create a luscious gravy.
Suet crust: Light yet filling, this soft pastry encases the stew like a warm blanket—rustic and rich with a unique, almost dumpling-like texture.
This dish is comfort food in its purest form—perfect for rainy days, winter evenings, or any time you need a little edible hug.

What You’ll Need

Here’s a quick rundown of the basic ingredients:

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Here’s an irresistible recipe for a Herb-Infused Butter Tomahawk Steak—the ultimate showstopper for your next grilling night. Juicy, tender, and bursting with flavor, this steak is made unforgettable by the herbaceous, garlic-laced butter melting into every bite.

Herb-Infused Butter Tomahawk Steak

Prep Time: 20 minutes
Cook Time: 15–20 minutes
Rest Time: 10 minutes
Total Time: 45–50 minutes
Servings: 2–3 (depending on steak size)

Ingredients

For the Herb Butter:

• ½ cup (1 stick) unsalted butter, softened
• 2 cloves garlic, finely minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• Zest of ½ lemon (optional for brightness)
• Salt and black pepper, to taste

For the Tomahawk Steak:

• 1 tomahawk ribeye steak (about 2–2½ inches thick, 2–3 lbs)
• 1 tablespoon olive oil
• Kosher salt and coarse black pepper
• Optional: crushed garlic cloves and fresh rosemary sprigs for basting

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Taco Bell’s Nacho Fries have become a fan favorite, combining crispy, seasoned fries with a delectable nacho cheese sauce. Recreating this indulgent snack at home is both simple and satisfying. Here’s how you can make your own version:

Ingredients

For the Fries:

• 1 pound frozen extra-crispy fast-food style fries (such as Ore-Ida Extra Crispy Fast Food Fries)
• Vegetable oil, for frying

Seasoning Blend:

• 2 teaspoons paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon fine sea salt
• 1/4 teaspoon cayenne pepper (optional, for added heat)

For the Nacho Cheese Sauce:

• 1 tablespoon salted butter
• 1/2 cup whole milk
• 8 ounces American cheese, sliced or cubed
• 1 tablespoon jalapeño sauce or pickled jalapeño juice

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Slow Cooker Beefy Tortellini 

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Who says you need to break a sweat for a hearty, family-pleasing dinner? Presenting a no-fuss Meatball Casserole that requires zero boiling! And guess what? It’s not just easy, but mouthwateringly delicious as well.

Ingredients
1 package 16 oz rotini pasta, uncooked
1 jar 24 or 25 oz of your favorite marinara sauce
3 cups of water
1 pack 14 oz fully-cooked mini meatballs (note: if you’re using frozen, thaw them first!)
Ezoic
2 cups of shredded mozzarella cheese
Optional Garnish:
A handful of fresh herbs like basil parsley, or oregano, finely chopped
Parmesan cheese freshly grated
Instructions

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These Antipasto Squares are a delicious and convenient appetizer or light meal. Packed with a variety of meats, cheeses, and roasted red peppers, they offer a flavorful and satisfying bite in every square.

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