“vegetable soup recipes”

It was delicious! I found this recipe recently and wanted to try it for our Christmas lunch, The family loved it. We just left it plain this time, though I may want to add a topping next time. Or I may just leave it as it is (plain). It’s a recipe to keep and share!
I loved this but hubby didn’t enjoy the spinach. Hurrah – more for me!! Not sure the extra effort & ingredients are worth it though…. Kept very well in the fridge overnight & warmed up nicely. Oh, and I’ll defo keep using the wholegrain lasagne sheets in my go-to recipe!
Finally, I thought I’d share that I replaced the brown sugar with just a splash of molasses. I really try to cut back on sugar where I can, and I find that a little molasses gives the same yummy flavor with less total sugars, which may be useful to some of your readers. Thanks from Connecticut in the US!
Well not everyone bakes. Maybe this recipe inspired them and if they aren’t regular bakers they will have questions. I can bake bread that’s perfect and Devine without my cookbook. Been doing it for years. But I sure wouldn’t expect most people to do it and get my results . I love to answer questions about baking.
Chocolate is about pleasure and what could be more pleasurable than a chocolate chiffon cake that is filled with chocolate whipped cream and then covered with a layer of shiny chocolate ganache. more Angel Food Cake has a sweet golden brown crust and a soft and spongy, snowy white interior. more Boston Cream Pie consists of either a white sponge cake that has been split in half and filled with pastry cream. A chocolate glaze is then poured over the top of the cake and allowed to drip down the sides. more
Use the Cake Boss Cake Pop Pan to create mini, bite-sized versions of your favorite cake recipe. Switch up the flavors and colors for birthdays, anniversaries, holidays, or to simply make someone smile.
You wil not have an issue with the box milk, or even with powdered milk, for this recipe. The box milk is usually an ultra heat treated milk, it will not work for some things, like cream cheese for instance, as it has be heated and denatured to an extent, but great for other things.
Hi Flo, I am not sure off the top of my head. Do you have a thermometer? You want it to get to 165 degrees in the middle. I’d probably still bake it for at least 20 minutes with the foil on, then test it after 15 minutes with the foil off. And just go from there. Good luck!
Full of peppery flavor, these pork chops are surprisingly easy to make. All you’ll need is a jar of jalapeño pepper jelly, basil, and white wine. When choosing a white wine, opt for a dryer blend with a low sugar percentage. Sauvignon Blanc, Albariño, Chardonnay, and Muscadet are very dry wines; but Pinot Blanc, Pinot Grigio, Viognier, and Riesling will also work. Don’t worry about marinating your bone-in pork chops overnight. Just combine the pepper jelly, dry wine, and basil over low heat, and throw them in a zip-top freezer bag for 30 minutes. Choose thinner, 1-inch chops for quicker grill time.
I didn’t think so! Do you have any clue what it could have been? Over mixing? Out of date ingredient? The batter didnt even fill the three pans more than about 1/2 inch. My butter, milk and eggs were all room temp. I use a kitchen aid stand mixer, maybe up too high? I am just learning how to tweak recipes, but not sure where to start with this one. Thanks for your reply.
Stir the ricotta cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside.  Season the beef as desired.  In a 3-quart saucepan over medium-high heat, cook the beef until it’s well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan.
Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 145 degrees F (63 degrees C).
I had never heard of hot milk cake til I met my former mother-in-law. It was her favorite so I HAD to find a recipe and in one of my River Roads books there it was, and it was so easy with nothing but basic ingredients!! This is a fantastic cake that’s even better with a thick chocolate buttercream frosting!!!
Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
Allow the cake to cool completely (about 1 hour). This is a key step when you make a cake, because it helps the cake firm up, making it less likely to break or tear as you frost it. It also prevents the frosting from melting as you spread it.
I use this for grilling and cooking on the stove but actually, my favourite way is baking because it comes out so gorgeously sticky and golden. This is a non-marinade-not-really-a-rub that is made for baking!
I enjoyed making the cake and I followed the recipe except I used my kitchen aid on medium and low speeds. The cake was dense and heavy not light and fluffy, please advise. Normally I mix for 2 minutes but your recipe did not state to do so.
Hi Erin! The way this one works is, you only cook the sauce but everything else is cold. Noodles are uncooked. You assemble it, and then you either refrigerate it overnight and bake it the next day, or stick it in the freezer, thaw it overnight, and bake it the next day. I hope that helps! If you have more questions just let me know. Thank you so much!
Yay, I’m so glad it turned out and you liked it! Isn’t it great when everything is packaged just right at the store?! I bet the ricotta was yummy in there! Thank you for letting me know and trying the recipe!:)
Well, I let it cook longer because I did reduce the temp to 325 at about halfway and probably shouldn’t have. It’s for hubby’s birthday, so we haven’t cut into it, but I can tell you it doesn’t look like yours, lol! I’ll make a note to use the 350 all the way through, thanks.
Hello I have tried lots of your recipes and truly LOVE THEM ALL. So easy to make. Thank you. For this one I have a question. Do you boil the lasagna sheets before layering? It says fresh sheets so im confused. Probably a dumb question.
Wow, you have some nerve. I’ve been making the exact same recipe for years, found it on I am baker (and I believe she got it from Cooks Illustrated), but hey, let’s just pretend you just invented this.
I’m a pastor’s wife and it’s so good to have something to serve when friends drop in unexpectedly. Because this cake can be frozen and also keeps well in the refrigerator, I try to have one on hand…just in case.