“nutrition food questionnaire”

What a great story! If you can get your son to eat it without whipped cream, then that really says something. Thanks for sharing. I haven’t made this cake in a while, so I think it’s time. You’ve convinced me. Thanks again for your comments!
Hi, I’m Sam! I’m dedicated to bringing you tried and true dessert recipes that you can make easily from scratch. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.
Made these tonight and they were delicious! I have celiac and am lactose intolerant so I used fresh lactose free parmesan and I didn’t have any GF bread to make breadcrumbs but I had some GF cornbread muffins. So I grated up a muffin to mix with the cheese and hoped for the best. Turned out great!!
This was pretty good but could have used more red pepper flakes and more spices. I used herbes de Provence bc I was out of dried oregano. Also chopped fresh basil and just added that on top of ricotta layer versus blending it in filling. Could have used much more as the basil flavor got lost.
Mullers and Barilla actually make gluten free, oven ready lasagna noodles. I like Barilla best, but they both are really good. But they are not available at all stores, not sure why not when most grocery stores have plenty of both name brands in other pasta choices. I am trying your lasagna recipe tonight for dinner, except I am using the Mullers lasagna choice instead. I think Barilla was out of stock.
Just finished making this and it’s so soupy and watery, I don’t know what I did wrong I followed the directions exactly. The only thing I can think of trying would be to add about half the sauce and cream cheese mixture and maybe that would help. I don’t think I’ll attempt to make this particular recipe again.
I just made the meat sauce today and our house smells delicious.  I’m planning on making the lasagna Sunday afternoon to have for dinner on Monday night.  Do you think it’s fine for the lasagna to site already-made in the fridge for 24 hours? wasn’t sure if the overnight/8-hr suggestion was the ideal timeframe?  Part of me figures by overnight you meant for dinner the next night but perhaps you meant earlier in the day (not that there’s anything wrong with that!).  Sorry if that’s a stupid question….
“Ugh. OKAYYYY FIIIINE. You cook, I’ll shoo…” banging and clanging going down in my kitchen, wooden spoons flying around everywhere, fridge door screaming to be closed before I could finish my sentence. Ah…the chaos.
Not to be rude, I am thankful for your input, but next time you write a review, (And I assume others will feel the same.) That you use correct grammar and punctuation marks so we can understand truly what you are a tempting to say. Also, please try to stay away from using un-necessary information in reviews, because the fact of that you are not the best cook does not give any important information to the reader. But thank you for your opinion, it’s helped decide if I would like to make this for my mother and I! (: Have a pleasant day.~Sky.
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.

I made your recipe and really liked it, I ended up with three layers of noodles. Does yours have three layers of noodles? I just see that you said repeat but the recipe calls for 12 noodles. I have reread the instructiions several times to see if I missed a layer somewhere lol but I just see repeat layers. I used the wide no cook noodles 4 per layer. That gave me 3 layers. Its cooking now. I soaked the noodles in the sauce prior to placing them on the meat sauce. The first time I made this recipe It was a little dry and tough but the flavor was delicious. I improvised also on the sauce I can of spaghetti sauce 1 can of 15 oz Italian diced tomatoes and two cans of tomato sauce. 1 lb of ground beef, I lb of Italian sausage, and 4 diced up andouille sausages precooked first. everything else the same. I hope you don’t mind my sharing. so I take full responsibility if it doesn’t turn out due to my changes.
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.
Sear the pork chops in a couple teaspoons of olive oil.  Add onions and mushrooms, sauté for a few minutes.  Toss in a bit of flour, some broth and throw the chops back in to simmer.  Dinner done!  One pan, and gravy…lots and lots of gravy!  I used lean boneless chops but bone in will work just as well.
5. Make sure the potatoes are no larger than 3cm / 1 1/4″ diameter otherwise they won’t cook in the prescribed time. You can either increase the initial bake time OR cut the larger ones which is what I did.
Would you like a piece of cake right now? For Goodness Cake is here for you. We’re sharing recipes that prove why cake should be its own food group. Today: Is this cake really the “World’s Best”? There’s only one way to find out.
WE have enjoyed this recipe for many years. It was given to me by a college friend. It looks like a standard fruit cake, but the rich, moist texture of apples, dates, raisins and nuts makes it a very satisfying dessert. A slice of this cake, topped with whipped cream, whipped topping or a big scoop of ice cream will have your guests coming back for more.
Not only does lemon reduce the appearance of cellulite (thanks to vitamin C), but it’s also been shown to elevate mood and counteract the stress hormones that trigger the storage of belly fat. Throw vitamin-packed, anti-inflammatory, and anti-bacterial basil leaves into the mix and you’ve got one healthful pork chop.
Put all of the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It’s important not to beat the batter too much – just long enough to make it smooth.