“hot vegetable recipes”

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!!
Another excellent recipe Meggan. This really is a wonderful and almost forgotten vintage 1920’s-30’s cake recipe. This went right into my homemade cookbook for keeps. It’s that good. So thanks for bringing it back. One point i need to stress, and that is this recipe does need either whole or 2% milk. Some people seem to get so “worked up” about swapping out the regular ingredients for low or nonfat versions. That they don’t understand that anything less in fat content affects the flavor and texture {crumb} of the cake. Not to mention the keeping quality too. Any professional baker will tell you this. And if they do swap out to low/nonfat, you can tell immediately as the taste isn’t right. So i say, if using real butter and whole milk once in awhile gets a person upset. Then don’t bother making it! Keep up the good work Meggan.
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.
No one can believe that these fabulous chops are ready in half an hour! We love them for weeknights and family gatherings. The dollop of molasses butter on each chop is absolutely delish! —Kelly Melling, Frankton, Indiana
“When I think of Piedmont, I think of rustic wild boar dishes,” Marcia Kiesel says about the inspiration behind these slow-cooked pork shoulder chops, which she pairs with the region’s robust Nebbiolos.
The recipe was good, but I used ALL of the sauce and wished I had even more to use. It was kind of dry the next day after cooking. Also, ricotta is now being sold in 15 oz containers, so I had to buy 2 in order to have the 16 oz that the recipe called for. If I make it again, I will also increase the amount of ricotta mixture that I use, so I would not end up with a partial container of ricotta cheese that will probably not get used up. I will also not use shredded mozarella cheese, if I make it again. I think that the slices of cheese make for a much more gooier, tastier lasagna.
I am definitely going to make this heavenly dish! Question – are the lasagna sheets cooked before assembling? And if I can’t find lasagna sheets, when using regular lasagna pasta should I precook? Just want to make sure I don’t ruin your recipe.. Thanks Karina!
Chocolate, chocolate, chocolate. This cake is so moist and rich there’s absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as ‘that incredible chocolate cake lady!’
I tried this recipe tonight and got two thumbs [way] up from my husband, who insisted I add them to my recipe collection. “I’d say these are a do again!,” said he. I followed the recipe exactly and the chops were juicy and delicious. They were great with roasted asparagus and garlic mashed potatoes.
Pork chop recipes are a classic dinner option for families on a budget! If you’re looking to rotate a new dish into your standard fare, give one of these delicious recipes a whirl! From a sweet and sassy recipe for Sweet and Sour Pork Chops to the impossibly quick 15-Minute Glazed Pork Chops, we’ve got it all. Plus, this collection of recipes includes baked and skillet-cooked pork chops, so you can choose whatever suits your mood on any particular day. Easy pork chop recipes like these will give your dinner routine a new twist and bring big smiles to the table, too. So the next time you’re debating what to make for dinner, why not try out one of the many pork chop recipes variations below?
Jonathan Wu’s cornstarch-battered pork chops are somehow crisp and nicely chewy at the same time. The Chinese five-spice powder and white pepper sprinkled on the chops after frying are like a touch of fairy dust.

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This cake is perfection! The batter was a bit stiff so I added a bit more milk. Cooked a tad longer, no biggie; everyone’s oven is different. I have a second one in oven with raisins. As well, I forgot to put the glaze on top and I think we will leave it that way. Not too sweet 🙂
Hey Rachel, I’m so excited to try your recipe. I didn’t see anyone ask this question but does it matter what type of milk you use? for example 2% 1% or vitamin D MILK? only reason I ask is because I feel some have a thinner consistency than others. Thanks!
This is my first time ever making lasagna in my 26 years. It was a lot of work but the result was amazing. My fiancé loved ever bit of it. He couldn’t stop talking about how delicious it was to his friends and family. I will definitely continue to use this recipe in the future. It’s a must.
“Made this Sunday night for Monday nights dinner. I did not deviate from the recipe and it was delicious. Served this with a large salad and garlic bread. My husband loved it and so do I. Can’t wait for the leftovers tonight.”
Since there is less air pressure at higher altitudes, cakes rise more and can dry out because liquids evaporate more quickly. If you live above 3,500 feet, follow these guidelines: Increase the oven temperature to 375° and liquid by 2 tablespoons for each cup used. Decrease each cup of sugar by 1 tablespoon, each teaspoon of baking powder by ⅛ teaspoon, and the baking time by 5 minutes.
Everyone cleaned their plates when my mother made these succulent, tangy-sweet pork chops when I was growing up. Now, I get the same results when I serve them to my family alongside applesauce and au gratin potatoes. —Cheryl Miller, Fort Colorado
• Dark or Shiny? We prefer shiny pans for cakes with delicate, golden crusts. If you use dark or dull-finish pans, reduce the oven temperature by 25 degrees F and check doneness 3 to 5 minutes early to prevent overbrowning.