“simple health tips”

Plus, the added benefit is that you can throw potatoes on the tray to bake at the same time. I really love how the top of the potatoes become crispy and golden, and the underside gets infused with the juices from the pork. It’s SO GOOD!
The star player in this one is the sweet potato. The orange spud is the king of slow carbs, taking its sweet time to pass through your digestive system (keeping you feeling fuller and energized longer). Plus they contain carotenoids, antioxidants which stabilize blood-sugar levels and lower insulin resistance, which prevents calories from being converted into fat. And is that wasn’t enough, their vitamin profile (including A, C, and B6) will give you more energy to burn at the gym.
“It really was a 5 star recipe, and I really don’t care for nor make lasagna. I followed everything perfectly except considered everyone’s comments…So someone said bland, so I added Italian seasoning to the sauce. Someone said watery, so I didn’t put all of the 2/3 water. I didn’t have fresh basil and parsley so I just used dried. It turned out really tasty. My son gave it a 10. It wasn’t burnt looking either like some lasagna are. The too cheese layer was so pretty. That Italian sausage really gave it good flavoring. Don’t skip on the sugar, it needed that! I agree.. a 5 for sure.”
Maybe it should be called the World’s best VERY SWEET cake? I didn’t know that Norwegians were into VERY SWEET stuff (Europeans usually aren’t). At least they would add strawberries which add some acidity to counterbalance the sweetness. But bananas???
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”.
I used to loathe buying the branded box that’s soooo expensive just for bread crumbs and some flavoring ingredients. Plus, the fact that one envelope is never enough to coat 4 chops and two of them would be too much – only to have to waste it. When I was a kid (back when they had Chicken Delights’ – LOL – still am a kid), Shake ‘n Bake portions were almost twice the size containing enough in each envelope to get everything coated.
While the cake is baking, you make the butter sauce by heating butter, sugar, lemon juice, and lemon zest until it boils. It turns into a thick sweet sauce. Once the cake comes out of the oven, poke tons of teeny holes in it with a skewer or toothpick, then carefully pour the sauce over the top. As the cake cools the sauce soaks into the cake making it gooey and delicious.
Our Marmalade Dijon Pork Chops are smothered in a sweet and tangy sauce that’s sure get everyone’s taste buds all excited. And, since this easy pork chops recipe cooks up so quickly it’s perfect for those in-a-hurry weeknight dinners!
easily assembled, very tasty! based on other reviews, i also omitted the juice of the tomatoes to avoid a watery lasagna. and i didn’t steam the spinach, i layered it in raw and it came out perfectly. will definitely make again.
I put a cast iron skillet in the oven as it heated to 400 then took it out and let it set on the stove over high heat. I seared the pork chops until they developed some bark then put them in the oven until they were done. Let rest, and enjoy. In short, I cooked these similar to how I would cook a steak.
You wouldn’t be able to easily double this recipe because you’d have to have a pan that’s too large to fit into a standard home oven to fit all the lasagna in it. This lasagna already requires an extra deep 9×13 pan.
Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13×9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full).
“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.”
I was reading some of the comments and couldn’t read them all so if this question was asked before Please forgive me. You said your not fond of almond flavoring and I’m not either so can I take out the almond and use vanilla extract or vanilla bean? Thank you for your time! Karen
It is best the day of, but it can be made ahead. It is stored at room temperature. I prefer covering mine with a cake dome, but it is unnecessary. We live near a farm so I just like to protect cakes from flies.
I am making this tonight, I noticed the tomato and meat mixture was a little lose so I just added 2TBS water and 1TBS cornstarch to a cup and mixed it. Added about half that mix to the pot and it thickened right up! Definitely excited to see how it turns out!! Also will be trying those fried zucchini tonight!!
I made the cake exactly as stated, the only thing I added was two cups of fresh blueberries..and maybe I will pour some brown sugar sauce and whipped cream over the top. I made them in cupcake form so that they can be frozen too.
More than 100 years ago, Emma Rylander Lane of Clayton, Alabama entered the annual baking competeition at the county fair in Columbus, Georgia. She took first prize. The cake came to be known as The Lane Cake, and gained literary fame in 1960 when it was featured in Harper Lee’s To Kill a Mockingbird. In March 1966, Southern Living featured the cake in its second issue. Here, it stands with a peachy makeover and an unforgettable meringue frosting.
Well it is going to taste eggy because it’s more like a custard, especially the middle layer. But you’re right the lemon version or chocolate version aren’t as eggy as the other flavors take over the egg flavor.