“cooking mixed vegetables recipes healthy lifestyle solutions”

Made these last night. They were the best pork chops my husband & I have ever had! Stuck to the recipe with these exceptions: Didn’t have Italian breadcrumbs (or any breadcrumbs) so had in the freezer left over crispy french bread appetizer crostinis. Crushed them and added onion powder, basil & oregano to that & I had my Italian breadcrumbs! Seared only 2 minutes each side, based on reviews (had 1 inch, bone in chops), baked 55 minutes on lower oven shelf. We very seldom eat any kind of red meat so chose this recipe hoping for a real, rare treat. Honestly the best, the most moist chops ever!
Since it is so good, I have no need to change the recipe or make it my own.  I only make a few minor substations and changes – turkey sausage instead of pork sausage, a little less salt and sugar. Oh, and I use no-boil noodles, because this recipe is enough work as it is.  And actually, I think the no-boil noodles absorb some of the excess moisture, creative nice slices instead of a big pile of slop.
Ever since my Most Amazing Chocolate Cake became a viral sensation, people have been begging me to create the Most Amazing White Cake. It took ten rounds of experimentation and testing to perfect the white cake, but I think I’ve finally reached  “the one.” I’ll continue with a bunch of tips and trips to give you your best chance at success with this cake. White cakes are more finicky and tricky than chocolate cakes, but when made well, they are absolutely perfect and blow those boxed cake mixes out of the water.
I answer both of those questions in the video. Egg whites and almond extract keep the cake white. Vanilla can be used, but may color the batter slightly. And no, it doesn’t taste like flour. It tastes like cake 🙂
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I always make my lasagne the day before and never had a problem. In fact I choose to make it when I need to do something in advance. My daughter wants my recipe but I do not have one. I wing it using a store bought sauce. This recipe intrigued me with no cook noodles and sour cream. I must try.
Pork chops and applesauce is a thing…but blueberries? It’s about time: The humble blueberry has never really earned proper praise.Small, but mighty, these tiny berries host a plethora of health-boosting benefits: fighting off heart disease, blasting belly fat, lowering blood pressure, keeping you energized, warding off the munchies and more. It’s definitely worth a try.
So good, just like my grandmother used to make. Except she made it in a 8×13 cake pan. It took approximately 40 minutes to bake in the cake pan. My grandmother topped hers with a simple cinnamon/sugar mix. Made this for my husband’s birthday, he thought it was amazing!
This moist and buttery Gingerbread Cake is flavored with ground cinnamon, ginger, cloves and molasses. It can be eaten plain or covered in a lemony frosting. more A favorite is these Cream Puffs, which consist of a hollow round of crisp choux pastry that is split in half, filled with a whipped cream, and dusted with powdered sugar. more A Chocolate Hazelnut Torte has a rich chocolate flavor, and a soft, moist, almost pudding-like texture. It is similar to a Chocolate Torte only ground hazelnuts are added to the batter. more
Because Tyler Florence wanted Wayfare Tavern to feel like a century-old San Francisco institution, he researched menus dating all the way back to the Gold Rush. This cake couldn’t be more traditional: four layers of rum-brushed yellow cake filled and frosted with a light and airy, coconut-scented meringue-buttercream.
So, when my daughter was diagnosed with egg allergy when she was 1-year-old I promised myself that she would never feel left out because of her condition. And so, my adventure of cooking without eggs started.
These were pretty much amazing!! Had planned on grilling the large pack of chops won at a local meat raffle, but the rain prevented that – so I happened upon this recipe and decided to give it a go. Followed it to a “T” – easiest and best tasting chops ever.  Thank you!
Tried the cake but changed the recipe a little. Instead of all that butter I used half butter and half applesauce in the batter and the topping was all applesauce instead of butter. The topping was a bit runny. It took about 20 minutes longer and the temperature had to be raised toward the end. It was so-so warm but cooled it was “wonderful”.
Did you follow the instructions exxactly as explained? Mixing times? Where are you? Because sometimes altitud and the air humidity play a role when baking… I am in Canada and just made the cake yesterday everything was fairly good except it came out a bit dense at the bottom. Everything else was just fine: flavour, density, looks.
Hi. I have made the sauce and want to put it together but I’m not sure how to handle the noodles or sheets as I want to bake it for tomorrow nights’ dinner party. At this point, I’m thinking of just refrigerating it all until tomorrow. Any advice would be greatly appreciated.
Hi Amanda! Not a stupid question at all. 24 hours in the fridge is fine! I’ve done that myself. The 8 hours is basically the minimum I recommend to make sure your noodles soften, the “overnight” is more of a convenience thing. 24 hours is just fine. The noodles have max amount of liquid they will absorb. Honestly I think even 48 hours is fine. Thanks for checking! I hope you love it.
Most tasters couldn’t detect anchovies in the marinade for the pork and were pleasantly surprised to learn that they actually liked the hint of pungent saltiness. One secret is to let the chops marinate at room temperature for 30 minutes, which yields juicier meat after grilling.
Yes, it can. You can make it 24 hours in advance without baking and simply refrigerate it until ready to bake. If you want to freeze it you will have to add a considerable amount of time to the baking time. Just be aware that freezing and thawing liquidy cheeses like ricotta my cause you toend up with a lot of extra liquid in the recipe. It really depends on the ricotta that you use.
the secret to making this and having a perfect cake is to beat the heck out of it for a good 5 minutes. I have made this 5 times now for feeds [get together of 20 or more] and people go berserk over the cakes I have made.
Different flours contain varying percentages of protein—the more protein, the more gluten. Cake flour has the least protein and yields extra-light baked goods, like angel food cake. Bread flour has the most and is used for denser items; all-purpose is in the middle and produces tender cakes.
We found it hard to choose just one, two, or even five of our favorites, so here are 30 of our very best cake recipes. From a light yogurt cake with a sweet berry sauce to a showstopping white chocolate espresso torte, each cake recipe is gorgeous, delicious, and highly rated by our users. We love them all—and we’re pretty sure you will, too.
Thank you so much for posting this recipe and icing to go with it. I never do very well in the kitchen and have had many birthday cake fails. I followed this recipe exactly for my sons third birthday party. I made the cupcake version with the instructions you gave. This was a hit! The kids and the adults loved the cupcakes. Everyone kept going back for more and more and many asked for the recipe. It was not too sweet and everyone loved the almond flavor. I am so excited to try your other recipes. You are obviously talented. Thank you again for posting this :).
This cake looks amazing and I definitely want to it. I have a question about altitude. I am originally from Louisiana so I never had a problem making cakes. I now live in BC, Canada at an altitude of 3500 feet. In the past I have found when making cakes, even boxed cake mixes…the cakes seem more crumbly, not necessarily dry but just crumbly. How would I go about fixing that problem? Thank you for any information on this.
wow, It looks and sounds perfect.Lemon butter cake is my favorite cake, on my birthday i make it.Thanks for the cake recipe.Last Saturday I also make Chicken Keema paratha recipe its looks and taste so delicious and yummy.Sharing a link of Recipe: ( )
I thought this made a nice cake. However, I admit I am an undiscriminating cake lover. Also, I added about half a tsp of almond extract because I thought ‘just vanilla’ might be boring. And I just got myself the strips to put around the outside of a cake pan, which may have kept it from getting the hard edge I saw mentioned in the comments. Bottom line is that I would absolutely make this again. One question: Why divide it into 3 8-inch pans? I didn’t think my two pans (plus 5 cupcakes) were so high that they could not have been just two pans-full. The only reason I didn’t give it 5 stars is that I don’t usually bake vanilla cake and there might be one out there that’s even better…? PS – my cupcakes did get the hard edge others had mentioned but it didn’t stop me from eating two while they were still slightly warm and un-frosted.
Very very good, the definitive lasagna taste. Mine came out a tad watery, but meh, it still tasted amazing, from the bright tomato sauce, to the cheesy basil gooeyness and the mozzarella, you GOTTA get the fresh kind, it really makes a difference. This lasagna will impress!!
I made a pot of sauce yesterday and it is in the fridge cold. Can I assemble this as in your recipe with the sauce being cold? and let it set overnight and bake overnight? OR do you assemble this with the sauce being hot?
Hi I live in Glasgow, Scotland and I am looking forward to making this yummy cake however I am not sure about the flour you use? You say flour would I be right in saying that this is plain flour as we know it because you are using baking powder?
“I’ve made this twice in the last week! It’s so easy to make. The only changes I made were that I used 1/4 cup of the leftover seasoned flour whisked into the broth to give it extra flavor. I also didn’t have garlic pepper so I used 1/2 tsp garlic powder and 1/4 tsp pepper. Make sure to use thick cut pork loin chops otherwise I can see how it might turn out dry.”
Thanks for sharing this recipe. I made this for a girl’s night last week and oh my goodness everybody loved it. Especially my little girl, whom I am making it for AGAIN today, per her request =D this is going to be my new go to dessert recipe
I’m back in cold, snow-covered Pennsylvania after a long, wonderful (if not very warm… we arrived in the midst of a cold spell!) weekend in Florida with family.  My cousin and my sister both ran in the Disney marathon and I nearly screamed a lung out on the Tower of Terror 😱.
Getting ready to make this today. Questions: 1) reading comments, so me are saying “don’t over swirl” what does that mean?? 2) in measuring flour I typically use a spoon to scoop the floor into a measuring cup – should I do same for this recipe or do you just put your measuring cup straight in a scoop up – I think it makes a slight diff ??
Sounds yummy!! Can’t wait to make it. I usually make something like this in two pans and give one to the Elder and Sister missionaries in our ward — they always love these dishes. So is it right then that you don’t cook the lasagna noodles?? Just want to be sure.