“strawberry meringue roulade cake recipe”

Fudge frosting, and ganache are less sweet too, but perhaps a different thing. (https://www.biggerbolderbaking.com/lemon-meringue-cake/) this recipe has a nice frosting too, worth getting to know this.
I just had my first crumbles of this (clearly didn’t grease and flour adequately, so I ate the pieces stuck in my bundt pan ;)). I could imagine so many sauce, glaze combos, with this awesome cake. I’ll be making it again soon. thanks for sharing. 
An herb-mustard butter is not only delicious on pork chops, but it gives them an impressive finish that is definitely worth presenting to company. With a prep time of less than five minutes, you can serve these for an easy weeknight meal or at a dinner party. No one will know they took less than 30 minutes to make. Serve with brown rice or mashed potatoes, and add a sprinkle or brussels sprouts or green beans for balance. We suggest making a little bit extra of herb-mustard butter – your guests and family will love it so much, they’ll try to add a dash to their entire plates!    
Some have frosting recipes with them, others let you choose what type of topping you want for the cake, and others have recipes for different toppings. Each cake recipe is a completely different taste experience, and all are equally delectable. Nothing beats the smell of a cake being baked in the oven. Forget air fresheners, bake a cake for the perfect home scent!
Yesss! That was my first thought after taking a bite of this cake. I’ve been searching for this cake for so long. So perfect! I halved the recipe to make a 6 inch layer cake, and use vanilla extract, since I was out of almond. I will definitely try almond next time, or at least find clear vanilla, since my batter was tinted slightly. But it was perfect. My toddler even ate a whole piece when she normally just eats the frosting off cake, lol.
I pinned this two years ago and haven’t made it yet. I just made this to bring for work tomorrow. Followed the directions exactly and it turned out absolutely amazing!!! Thank you for a cinnamon rolls recipe, without all the work of cinnamon rolls!
This hearty, meaty baked pasta is chef Tom Valenti’s ultimate make-ahead meal. “Itrsquo;s actually better the next day,” he says. “I always make more than I think we’ll need—and we always eat all of it.”
The second source of cheese is sliced mozzarella cheese. I had my mozzarella sliced at the deli counter in my grocery store. You want fairly thin slices. 24 slices is the ideal amount and it should equal somewhere around 1 pound.
Break one egg into a custard cup; discard any shell fragments that drop into the cup. Add the egg to the butter-sugar mixture and beat well. Repeat with remaining eggs, beating well after each addition.
In a small saucepan over low heat, melt the butter. Stir in milk and vanilla and continue to heat until small bubbles form around the outside of the pan and the mixture is very hot but not boiling. Reduce heat to low.
Fried pork chops are a classic Southern favorite dish, and they are usually dredged through seasoned flour, fried in several inches of grease, and smothered in a fat-laden gravy. While we agree that method is certainly delicious, we designed this recipe to give you all the flavors of the classic dish without so much fat. Here we use a mere 1/3 cup of flour for four pork chops, and fry them in just 2 tablespoons of olive oil. A lovely sauce is made using wine and chicken stock and, along with petite green peas and roasted potatoes and onions, creates a mouth-watering meal with all the taste of the classic Southern favorite.
In the meantime, boil a 10-oz package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles “al dente” so they’ll still have quite a bite to them. When they’re finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they’ll be easier to handle later.
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!
Hello, I sometimes have soupy lasagne as well. One tip that has been very beneficial to me is to “dry out” the cottage cheese first. Place the cottage cheese between layers of paper towels and go over it with a rolling pin. Do this twice with fresh paper towels the second time. I hope this helps.
After reading everyone’s reviews of this recipe I used a little of everyone’s advice, well let me start off by saying I didn’t have the onion soup mix or the cream of mushroom mix. I made my own rue with butter and flour and used 2% milk to make my cream sauce, in a baking dish I added 4 chops with onions, bell peppers and mushrooms seasoned with salt, pepper and garlic powder, I also added poultry seasoning to the chops. I poured the sauce over everything and baked for 30 min. I then sprinkled Italian bread crumbs and a little bit of parm and put it under the broiler just to brown. I served it over white rice and it was a huge hit! Yummy! I know I added a few extra steps but it was fun to play around with this recipe.
One of my favourite standby meals for pork, these Oven Baked Pork Chops are slathered in a tasty country-style rub using ingredients I bet you have in your pantry, then baked until golden and sticky. Add some baked potatoes, and you’ve got a fabulous one tray meal.
A rich butter cake flavored with coffee that is filled and frosted with a smooth and creamy coffee flavored frosting. more This Carrot Cake is moist and flavorful with grated carrots and is covered with a delicious cream cheese frosting. more This Vanilla Cake has a sweet buttery flavor and a moist velvety texture. The buttercream frosting used to both fill and frost the cake has a sweet and buttery flavor with a light and fluffy texture. more
This recipe is amazing! I bake regularly, but this was my first time to make a white wedding cake recipe. Letting your ingredients come to room temp is key. I used a sheet pan and made mini wedding cakes by cutting out rounds with three different sized biscuit cutters. I then dipped the rounds into white chocolate ganache and let set before stacking with an almond buttercream. Y’all… I’ve had four people contact me in one day about making them something similar. It’s like a much better version of Little Debbie cakes. Thanks for the recipe!
I made this cake as an experiment for a vegan cake for my daughter’s friend’s birthday. It was AMAZING. I made it with cold coffee as a substitute for the water (or half and half for the icing). It was dark, rich, dense, but altogether fantastic. It wasn’t too heavy and it wasn’t too light. And it was better the day after baking than the day of baking.
We love pork chops, and I would eat almost all of these! The Tonkatsu and the grilled pork chops with peaches and walnuts both looks especially delicious. Pinning this to return to when I do my meal planning! Thank you!
Hi Rachel I found the same question I asked I’m sorry for that.. But now I have a request for a French vanilla cake and cannoli filling. What are your thoughts about that filling? I know that cannoli filling needs to be refrigerated and they also would like fondant. Do you think the filing will hold up under the fondant? The wedding is in an non air condition place at the end of September. Whew!! Please let me know about this. Thank you Karen
I also tried the second time using vanilla instead of almond (because the event I was taking it to had people attending who had nut allergies) and it was still beautifully white and tasty! I think next time I’ll try mixing a little vanilla and almond extract to see what kind of flavor I end up with. Thank you for sharing this terrific cake with us!
“I have found that boneless pork loin can over cook quickly and become dry and when cool, tough (to me it’s like chicken breast which do the same). pork is my favorite meat so I changed the type of pork used immediately, and although pork loin, I used pork loin chops (with bone). It was very tasty. I would think you could even use a rolled pork butt and cook til the temp is 145 – 150 degrees. You may need to make more sauce/gravy. The suggested ‘done’ temp for pork has been lowered from 180 145- 150 and I find this helps a lot with the dryness of the meat not to mention the flavor!”
ButterCream: The taste was yum but even though I used Castor Sugar, I don’t like the feeling of sugar granules (very fine granules ) in my mouth..Is it possible to use Honey or Maple Syrup instead of Sugar for the buttercream ? I assume the intent is to make the butter cream Sweet? Also, the Butter used in the buttercream must be unsalted, correct?
Sweet ‘n’ Citrusy Pork Chops are fall-off-the-bone good! The long, slow cooking tenderizes them so much that the meat literally starts to fall off the bone. Serve the chops over rice to enjoy the gravy that’s made during cooking.
Updated method: Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan.