“food recipes botw”

This recipe is one of my mom’s specialties. It’s a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions. —Kim Orr, West Grove, Pennsylvania
Where do I begin? I started out very skeptical when I saw this cake on foodepix.com years ago. The name intrigued me at first. I had to click to see the recipe just to see why this cake is called magic cake, because there really is no such thing. Unfortunately the recipe was in another language, but there’s always google translator, the only problem is you know you always lose something in the translation. But not to worry, it was enough for me to realize why this cake is called magic cake.
Third, you’ll need freshly grated parmesan cheese. Don’t use shredded, you’ll want grated for best results. Also, don’t use that canned stuff. It doesn’t melt the same as real, freshly grated parmesan cheese.
Though it’s hard to improve on the original—there are more than a few readers dedicated to Mrs. L.H. Wiggins’ classic 1978 version—we have a selection of delectable Hummingbird Cake recipes that take the original to new heights, literally. You’ll love whipping up our stunning, party-perfect Mile-High White Chocolate Hummingbird Cake, an indulgent layer cake recipe that incorporates white chocolate in eight luscious layers. Equally stackable and delicious, we have the family-favorite recipe for Hummingbird Pancakes, a sweet treat ideal for leisurely weekend mornings. Don’t forget our lightened version and the simplified bundt cake style; try out any of these tasty Hummingbird Cake recipes and savor one this season.  
This is almost an Ina Garten’s lasagna recipe with a tiny twist. I made Ina’s lasagna yesterday and accidentally came across to yours. I haven’t learned anything new. The tricks are Ina’s too. I would give all the credit to Ina Garten. There are so many “recipe developers” nowdays who just post the recipe as their own instead of giving credit to original chef.
Red Velvet Cake is very dramatic looking with its bright red color sharply contrasted by a creamy white frosting. more Two layers of light and airy chiffon cake sandwiched together with a delicious Strawberry Compote and lots of whipped cream. more A delightful collection of Cupcakes, from Vanilla Cupcakes with a Buttercream Frosting to Chocolate Cupcakes with a Marshmallow Frosting. more
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You might have a hard time with oils in this particular cake. Oils add a lot of moisture, but in my testing of the recipe I came across numerous problems using oils. The oil always tinted the color of the cake and didn’t give it the right structure.
Thanks for taking the time to come comment. Amanda, the owner of I am Baker, and I are actually really good friends. While I can see how you might think they are the same recipe, they are actually quite different. But hey, let’s just pretend you never said this 🙂
I just made this dinner, i didnt salt or pepper the onions and mushrooms, and I only salted one side of the chops, that was enough salt, i suggest don’t salt the mushrooms, too much sodium in Chops as it is and also broth, so go easy on the salt, but what I do like to do is add 2 teaspoons of butter to the oil to Sautee the mushrooms and onions.
I particularly enjoy this honey colored Pumpkin Cake with its shiny chocolate glaze. This cake is full of flavor and keeps fresh for days, thanks to the pumpkin puree and oil. more This Lemon Cranberry Pound Cake has a rich and buttery lemon flavor and is stubbed with lemon and brandy-laced dried cranberries. The finishing touch is a lemon glaze. more A Strawberry Charlotte takes fresh strawberries, cuts them in half. and places them on top of a sponge cake. A lovely strawberry cream filling completes this cake. more
I made this Lasagna for my wife yesterday as a surprise. This was my first attempt at Lasagna and we both loved it. I didn’t have Fennel seeds but I did have Anise. I read that Anise is a bit stronger than Fennel so I only used 1/2 a teaspoon. I also substituted mild Italian Sausage for the sweet and only used one can of the tomato paste because we are both acid sensitive. The time saver on the noodles worked perfect and makes assembly much easier I’m guessing. Thank you for a wonderful recipe. My wife wants me to make more sauce today to freeze for some quick pasta meals. Thanks Again.
I Like your Recipe it is the bum you hit the nail right on the head with that super recipe keep up the good cooking you have it going on I would to have been sitting right beside your smiling face daughter smiing right along with her my self check this out( got milk)how about that…god bless you and your Family have a bless day
In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired.
Hello all👋, I have read through these comments and I’m glad I did, I almost gave up on reading them because alot were of the same questions, lol, so finally I saw my question in the comment, and I’m going to try using this recipe as well as the chocolate one, for a marble cake(birthday), I was curious, if I added vanilla bean to the white cake, would it taste alright?, I figured the white has vanilla which I’m going to get some clear vanilla, a raspberry filling and a butterceam frosting, I am doing a two layer, and saving the third part of the batter for cup cakes, whoop!🤘🏻🤓. So before I add the vanilla bean which I think it would be fine, and usually I try recipies the way they are first then add stuff, so I can see how the flavor is and texture, but I have by this Thursday to figure this out, I hope you see this post soon lol, if not I’m going for it 😈, Sep.1,2017(big 18)is the birthday Im making this cake for and needs to be frosted at least by friday, I wanted to accent this cake with some chocolate, using acatate paper, to make a lace basket, with fresh raspberries underneath, and chocolate balls, using silicone 1/2 spheres and a smaller size so that the smaller balls will be filled with raspberry syrup and go inside the bigger sphere, and use different cake tips to dip into warm melted chocolate and make holes, around the halfs, then place the smaller filled chocolate inside the hollow spheres and seal it, so you can see them inside (I’m adding in a little modern look), but it is so hard to find of all shapes a half spere cirlce lol, and acatate paper, forget about it, I have to order online from a bakers store, so I’m left with coming up with a completely different idea, so I was wondering if you or anyone knew of anything else that will go with this cake, decor wise, I’m sure the cake and frosting will be Amazing!, I do cakes more for hobbies, craft and what not are my thing, so looking up how to frost and pipe if I have to go that route ,will be in order, I will post how the marble cake goes, and rate these cake, thank you so much for sharing and the dedication you took to finding these lovely indulgents!, I hope your days will be lovely! and filled with yummy treats!.
Sift together flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in 1 Tbsp. vanilla extract. Spoon batter into 4 greased (with shortening) and floured 9-inch round shiny cake pans (about 1 3/4 cups batter in each pan).
“Loved by the whole family for my father’s 70th birthday. I needed to make it dairy free so I used dairy-free margarine and sour cream in the cake and frosting. the baking pans I always grease, line with parchment paper, grease and flour so the cakes come out effortlessly.”
Braising pork in milk, a method that Jimmy Bannos Jr., of The Purple Pig learned while cooking in Florence, results in supertender meat and an incredibly rich and flavorful gravy. Although the dish is rooted in Tuscan tradition, Bannos adds an American comfort-food spin by serving it with mashed potatoes.
Wow thanks. Made lasagna for the first time. It come out super awesome thanks till you. Everyone loved it. This will always be my go to lasagna. Made it pretty much as is. Used a little less fennel and fresh mozz pearls instead of slices. Came out so perfect.
Meanwhile, in a large pot over medium-high heat, warm 1 teaspoon olive oil. Cook ground beef, breaking up with a wooden spoon, then add garlic and oregano and stir for 1 minute. Season with salt and pepper, then add marinara and stir until warmed through. Combine ricotta, half of the Parmesan, and parsley in a large mixing bowl and set aside.
Whether you’re a gym rat, marathon runner, or spin addict, you don’t want to pass up this recipe. Cherry juice contains anti-inflammatory properties that just might ease post-workout soreness and recovery –thanks to its ability to fight oxidative stress. Plus it’s got a hefty amount of carbs to replenish depleted stores and protein to rebuild lean muscle.
THAT is an excellent question. I used 2%. I will make a version with skim and let you know. There is a lot of butter here so I actually think skim milk might be just fine. I will head back to the lab and let you know the results! 🙂
Love this collection of boneless pork chop recipes! We ALWAYS have boneless pork chops in the freezer from a local farm here in NC and I am in need of some new ways to cook them up. These recipes look great!
If your chops are greater than one-inch thick, transfer the skillet to the preheated oven for another 5­-10 minutes to finish cooking. Test the chops with a meat thermometer to make sure the internal temperature has reached 145ºF. Cook longer if needed.
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.
For traditionalists, we might suggest sticking with South Carolina slaw. Make sure you allot at least an hour for your slaw to chill before topping the sandwich for the perfect blend of hot, crispy fried pork with cold, refreshing slaw.
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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 🙂
Apples and pork make for one tasty combination – it’s no wonder this flavor pairing has been around for centuries! In our recipe for Orchard Pork Chops, we really amped up the “a-peel” by using fresh apples, apple juice, and apple cider vinegar to make this mouthwatering fall dish.
No Cook or Instant Noodles can be used without pre-boiling (check the packet instructions first). You can assemble as normal. To ensure the pasta has enough liquid to cook through while the lasagna is baking, we normally add about 1/2 cup of water to our sauce when using INSTANT.
This recipe is divine! The cake is so soft and buttery and with just the perfect amount of cinnamon! I cannot thank you enough for the recipe! I added a few tablespoons of cream cheese to the frosting for an added bonus flavor! Yum!
Special occasions celebration, like birthdays, school parties, etc… are a real struggle for people with food allergies. In my opinion, egg allergy is one of the most difficult food allergies to live with because eggs are hidden ingredients in so many foodstuffs.
We recommend that you transfer the lasagna from the freezer to the refrigerator at least 24-48 hours before you want to reheat it. You’ll want it to be completely defrosted to prevent any cold spots in the center. Reheating shouldn’t take much longer than the time shown on the recipe. You may want to add an extra 5-10 minutes to the cooking time before uncovering it.