“example of main dish”

Hi Audrey!! So COOL that you are from Scotland – it’s my favorite accent of all the languages and home of my favorite actor, James McAvoy! 😉 And yes, it’s all-purpose flour. You’ll have to let me know how it turns out. 😉
I made this yesterday. It was indeed the World’s Best, and although it took awhile, I simmered the sauce for just over two hours, it was very easy. I was so proud of myself. Like others I decided to split the ground pork into 1/2 sweet and 1/2 hot. SPOT ON! Thanks!
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”.
While the cake is baking, pour the condensed milk in a bowl then mix in the remaining ½ cup of whole milk and coconut milk. When the cake is ready, remove from oven. While cake is still hot, pierce the top with a fork several times, and pour the topping over the cake.
Stir the ricotta cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside.  Season the beef as desired.  In a 3-quart saucepan over medium-high heat, cook the beef until it’s well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan.
Hi Vanessa, thank you so much for the kind words! I am so glad you found it, made it, and liked it. And if it passes the husband/children test, all the better. 🙂 Thanks again and take care, I appreciate your support!
Don’t switch out the oil for more butter.  vanilla cake recipe uses both butter and oil because it gives it the best possible taste while still preserving the soft, fluffy texture that you want.  Using all butter will actually likely make your cake more dense and dry.  You can, however, substitute vegetable oil for the canola oil without issue.
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We found it hard to choose just one, two, or even five of our favorites, so here are 30 of our very best cake recipes. From a light yogurt cake with a sweet berry sauce to a showstopping white chocolate espresso torte, each cake recipe is gorgeous, delicious, and highly rated by our users. We love them all—and we’re pretty sure you will, too.
Sam Hayward prefers cooking with pork from small farmers who raise heritage breeds, such as Berkshire, Gloucestershire Old Spot or Duroc. This pork is deeply colored and often as marbled as high-quality beef, and Hayward treats it with the special care it deserves. His two-day curing process is worth the time because it allows the spices to penetrate these thick and juicy chops.
So after reading the reviews and although I was absolutely disgusted by your comment to someone inquiring about measuring spoons, I still tried this recipe leaving me with a LITERAL flat, tasteless, white cake. I checked everything. I did everything right. Wondering if the almond extract would add the flavor you swore by. Worst cake ever. Thanks but no thanks.
The cilantro in this recipe plays no small role in the battle against unwanted puckered skin. In fact, the herb promotes detoxification by helping to remove heavy metals from the body that tend to hide in fat cells and disrupt normal tissue function. By reducing overall toxins in your body, you can help get rid of excess stored fat, which can help lessen the appearance of cellulite.
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.
“Outrageously rich and moist chocolate cake. I baked in two deep 9 inch round cake pans ( Williams Sonoma). I increased bake time to 45 minutes. easy prep for such a delicious cake. I used a “special dark” cocoa powder and added 2 teaspoons of expresso powder. I used my own recipe for chocolate buttercream icing . Really tall layer cake.”
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.
Hey! I am planning to make both of your white and chocolate cakes for an upcoming birthday. I may have to bake the cakes two days in advance and want to make sure they stay moist. I’ve noticed many cake bakers use simple syrup on the layers when they bake ahead – would this be a method you would recommend or advise against with your cake recipes? I don’t want them to end up heavy or soggy.
Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce … heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can’t wait to have it again.
Yes, but you may end up with soggy noodles. I would only par boil them at most (leave a few minutes off the normal cooking time) as they will continue to cook in the oven. Letting them soak in water is much easier.
Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
Are you able to prepare this ahead of time and refrigerate you think? I’ve made this several times and it’s always a big hit! Making it for my son’s birthday dinner with family tonight and was thinking about preparing it ahead of time to make life easier on myself 😉 Thanks in advance!
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This vibrant pink layer cake is pure strawberry-on-strawberry goodness, with fresh strawberries going into the cake batter and frosting. One thing to note about the buttercream frosting—it is absolutely bursting with berry flavor, but is easily over-mixed. If you find you’ve broken your emulsion when whipping this frosting up, no worries. You can simply mix in a little more powdered sugar to restore it. That said, we love how purely strawberry-forward the flavor of this frosting is, so we’d advise being very light-handed when adding extra powdered sugar, as it will dilute the berry flavor. In our opinion, it’s better to have a slightly broken frosting that tastes like strawberries than a perfectly pristine frosting that tastes like sugar. 
Just a question about the “extra-deep” 9×13 pan. I have a regular cake pan 9x13x2.75″ or a bigger 11x15x2″ pan. Which should I use? I just don’t want to start loading the cake pan only to realize I can’t use all the ingredients! Thanks!
Hi. I have made the sauce and want to put it together but I’m not sure how to handle the noodles or sheets as I want to bake it for tomorrow nights’ dinner party. At this point, I’m thinking of just refrigerating it all until tomorrow. Any advice would be greatly appreciated.
When you add the milk it becomes a different thing, and then it can be whisked. Really for your purposes at home the paddle/beater will be great. Because I am demonstrating the result I change to the whisk. It does lighten it further too!
If a recipe calls for lining the pan with waxed or parchment paper, place the pan on the paper and trace around its base with a pencil. Cut just inside the traced line; line the bottom of a lightly greased pan with the paper, smoothing out any wrinkles or bubbles. Unless otherwise specified, grease and flour the lined pan as directed. 
Learn how to make a variety of pork chop dishes with our quick pork chop recipes! No matter which types of pork chops you bought at the store, we have quick pork chop recipes for you. Pick from our quick pork chop recipes for grilled pork chops, pork chop skillets and more. For tips to help you prepare for our quick pork chop recipes, check out this How to Cook Pork page. Our quick pork chop recipes are sure to go great with a vegetable side dish, a side salad or some of our other side dishes.
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I had to trim all the tasty fat off my loin chops for the benefit of my husband’s diet – so I was hoping this recipe would rescue us from bland/dry chops and it did! I put all the ingredients in a gallon zippy bag and squished the chops around in there then left them while I did the potatoes (added red & white sweet potatoes and parsnips too). Turned out great and I would imagine you could sub here and there to avoid a shopping trip (ie: apple juice or wine vinegar vs cider vinegar or honey vs brown sugar?)
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 am not american and absolutely love and follow your recipes from Portugal. we dont use standard measurings and sometimes its dificult to understand if it is a standard or a regular spoon. Thank you for your answer
I love getting my hair done. It’s great to just chill for a couple of hours and cut up with the salon folks. Obviously, food is always a topic of conversation (because who doesn’t like food) and my stylist, Amy, has given me some inspiration for recipes in the past. As always, she filled me in on what she had cooked this week and I got inspired to make these Glazed Pork Chops. She hinted heavily that she wanted to be mentioned in the blog again so, this one is for you, Amy!
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.