“oatmeal have fiber”

I admit it. I was skeptical. It seemed too simple and my lasagna is usually froofy. But wow. Wow. Wow. Wow. This IS the best ever! It’s deliciousness is in its simplicity. Just perfect. Thanks.
Sometimes a sauce is just a sauce, but with these tender chops, it really makes the dish. If you like a little spice, mix a pinch of nutmeg with the black pepper before you sprinkle it on the meat. —Kathleen Specht, Clinton, Montana
A cake is essentially a chemistry experiment—a series of ingredients mixed in a specific order to cause reactions that produce specific effects. Butter cakes, like pound cakes and most layer cakes, get their soft, fine texture and moistness—called a crumb—by first creaming together fat and sugar, adding eggs, and slowly incorporating dry ingredients into the mixture while alternating with a liquid, such as milk or buttermilk. Angel food, sponge, and chiffon cakes get their signature airy, foamlike textures when whole eggs or egg whites (depending on the cake) are whipped until voluminous, then folded into the batter. The air incorporated by whipping the eggs gives these cakes volume, making them springy and elastic. So whatever cake you’re making, be sure to follow the recipe instruction closely. The order and method described really counts when cake baking.
Hello Jayson! I recommend using self-rising flavor. I updated this recipe and the cake flour comment must be old. I am sorry the cake did not come out well, but I have tested this recipe hundreds of times and it’s always great. I hope you give another try. Thanks for trying my recipe.
I’m Oriana! A Venezuelan mommy of 3 wonderful children, happy wife, picture taker and passionate about cooking and eating. I’m really happy that you’re here! So take a peek to find all sorts of delicious things. Read More…
Full of peppery flavor, these pork chops are surprisingly easy to make. All you’ll need is a jar of jalapeño pepper jelly, basil, and white wine. When choosing a white wine, opt for a dryer blend with a low sugar percentage. Sauvignon Blanc, Albariño, Chardonnay, and Muscadet are very dry wines; but Pinot Blanc, Pinot Grigio, Viognier, and Riesling will also work. Don’t worry about marinating your bone-in pork chops overnight. Just combine the pepper jelly, dry wine, and basil over low heat, and throw them in a zip-top freezer bag for 30 minutes. Choose thinner, 1-inch chops for quicker grill time.
These pork chops are cut doubly thick so it’s easy to give them a good char on the grill while keeping them super-juicy. They’re also perfectly seasoned all the way through after a two-day soak in a brine packed with aromatics like juniper and onion.
Are you ready for a recipe that’s super fast and super delicious? Great, ’cause that’s exactly how we like to describe our Quick-as-a-Wink Pecan Pork! These pan-fried pork chops are covered in a sauce that’s so lip-smacking good, you’ll find a way to enjoy every last drop.
Chef Tim Love rubs meat with a bit of sugar to help brown it but finishes the dish over low heat so the sugar doesn’t char the outside. Here, he coats pork chops with cocoa and chile powders for a rub that’s like a deconstructed version of Mexican mole sauce.
Evenly divide batter into your prepared cake pans, and bake on 350F (175C) for 30-35 minutes.  When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).
A fondant will do well at cool room temperature, lightly covered in cling wrap, or in an airtight container. It helps to chill the cake after filling and the crumb coat, this allows you to cover easily without slipping. I think all will be well in the short time, but baked goods do not hold up perfectly for too long at any temperature really,
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.
That happened to me on the first try with the glaze. If you cook it longer, loses that taste. Keep trying, it is soooo totally worth it. It makes more than you need, so we keep the rest and use it to dip apples. (I’ve even put it in apple pie- amazing!)
Crusted things just taste better. The problem is that crusted usually means calorically dense and deep fried. Luckily these chops are lightly coated in parmesan and breadcrumb and sauteed in olive oil so you can slice and bit into this one guilt free.
I don’t know John but I think he should get some credit for this great lasagna recipe since it is his. This recipe on this website is exact copy as his recipe. He shared for everyone to enjoy, I think it’s fair he get credit for it.
Alternate between adding some of the flour mixture and some of the milk (or other liquid specified in the recipe) to the butter-egg-sugar mixture, beating on low speed after each addition just until combined. Begin and end with the flour mixture.
“I have found my chocolate cake recipe! This is exactly what I was looking for; rich, dense but not heavy, great chocolate flavor. Very moist! Delicious! I used vegetable oil because it’s what I had. Came out beautiful. Definitely a keeper!”
When I saw a lasagna recipe that did not call for precooking the noodles, I was anxious to try this time-saving shortcut. Making some changes and additions to suit my taste, I developed this popular dish that I now call my own.
I made this a couple days ago and it turned out great! The noodles cooked perfectly. I did question the amount of salt that the cooking directions listed…it said ONE TABLESPOON, which I think is a lot of salt, especially since it had Italian Sausage in it. I chose to put 1/4 teaspoon of salt in the sauce and 1/4 teaspoon in the ricotta mixture and it came out perfectly.
Rolled fondant—the smooth coating seen on elaborate wedding and reality-show competition cakes—is a combination of gelatin, glycerin, and sugar that forms into an easily molded dough. It doesn’t taste very good, though. Poured fondant is a cooked-sugar syrup that’s used as a cake filling, in candies, or to top petit fours—you might know it better as the center of a Cadbury Crème Egg.
Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.
Oh I can hardly wait to try this. I’m going to add some Lemoncello to the butter sauce and I will add the butter flavoring. I have a rum cake recipe similar to this that is to die for so this is right up my caloric intake. LOL.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, or with a crumb or two attached. You can start testing at 30 minutes, because it’s better to check too soon than to over bake. The tops will be golden brown, the edges will pull away from the sides of the pan, and the cakes will spring back when you touch them.
You can make the cakes as big as you’d like, but this size is great for a not-so-overwhelming treat and perfect for our Funnel Cake Ice Cream Sandwiches. Keep in mind that hot oil is critical to a crispy funnel cake, so use a candy thermometer to monitor and maintain the oil’s temperature.
You’ll love the sweet-and-sour taste sensation that the sugar and vinegar add to these oh-so-tender pork chops. Just one bite and you’ll understand why we call this pork chop recipe “Melt in Your Mouth Pork Chops.”