“5 tips for healthy eating”

You stated u used 6 large egg whites, but a viewer asked if u used egg white from real eggs or a carton. Your reply was carton. How many cups would that be? Thank you… looks amazing, can’t wait to try
Hello Kemorie! No, this never has happened to me. When I read your comment, my first thought was that your oven may not be working well. You can test if your oven is working properly hanging an oven thermometer in the center of the middle rack and preheat the oven to 350˚F. Allow the oven to preheat for at least 20 minutes and take a temperature reading.
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.
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.
“couple of things I see already I’d change simply bcz of preference-drop 1 can of tom paste, not fond of that much of the stuff -I’d add broth in place of TP, not crazy for manufactured Italian sausage so I’d make my own, ricotta cheese is easy to make as well and anise seed in place of fennel-if I do make I’ll report”
If you double recipe, cooking the sauce in a slow cooker will lessen the chance of burning. Check that your two pans fit in the oven before you start.. You may have to use two racks and switch halfway through. Definitely add on an extra 15 minutes cooking time.
Thanks Gemma for great recipes! My vanilla cake texture is dense and not light but heavy. What could be the reason? I used superfine flour+ corn flour instead of cake flour and reduced sugar to half. Looking forward to your reply. Tq
Strawberry-sweetened frosting surrounds the outside of the cake while creamy strawberry mousse divides the layers. This beautiful cake is ideal for brunch, baby showers, or any springtime celebration.
Eggless Chocolate Cake Recipe with step by step photos – The chocolate cake was soft, spongy, moist and had a lovely texture to it. (Can you make it out from the photos?) I often make eggless cakes at home. I am good at baking cakes, cookies, biscuits. thanks to my training in Home Science where I learnt to make all these goodies. After a couple of years, again I have … [Read more…] about Eggless Chocolate Cake Recipe | Pressure cooker Chocolate Cake Recipe
Looking forward to trying this recipe soon. It sounds like the recipe for a buttermilk pie. Only difference is in this recipe you used whole milk and in the pie I use buttermilk. The pie does the same “magic trick” as the cake and is in a pie shell. Instead of vanilla you can add lemon flavoring for a change of taste.
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.
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I’m probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I’m sorry.
Pesto obsessed? Ditch the basil and try kale instead. There are entire cookbooks devoted to supergreen, and for good reason. You can juice it, toss it into smoothies and salads, steam it, sauté it, chip it, and use it as a base for pesto like in this recipe. It’s rich in lutein and zeaxanthin, phytochemicals that ward off age-related macular degeneration and cataracts.The leafy green also boasts vitamin A, phosphorus and B vitamins like folate.
Tip: To freeze, prepare lasagna but do not bake. Cover tightly with foil and freeze. Bake frozen lasagna uncovered at 350°F. for 1 hour 15 minutes or until hot. Or, refrigerate 24 hours to thaw. Bake thawed lasagna uncovered at 350°F. for 50 minutes or until hot. Let stand for 10 minutes.
This is a truly amazing recipe! The almond extract makes it taste so much richer and more interesting than just plane-Jane vanilla. I love the suggestion in the comments to substitute coconut, too, and can’t wait to try it!
“This was so good! I decided to grill 2 pork chops since this was my first time trying this recipe, plus hubby (aka Mr. Picky ) hates marinated meat. I made half the amount of marinade and still had plenty to keep out 1/4 cup to put on meat later. The smell that was still in the air in the kitchen after I made it was making my mouth water! I only had about 3 1/2 hours to marinate which was fine since the chops were only 1/2 inch thick instead of 1″. True to form, Mr. Picky did not care for it……..yet ate the whole thing. I thought it was delicious. I ended up saving the extra marinade to put on one boneless chicken breast in the future.”
This is one of my favorite dessert recipes because it’s easily and quickly prepared, yet it’s very different and delicious, good for any occasion. It is sure to impress your guests as it has mine. -Theresa Stewart, New Oxford, Pennsylvania
If you have a tall 9-inch x 13-inch baking dish, such as this one (which I have and love), you will have enough space for 4 layers of noodles. The total amount of sauce, ricotta mixture, and cheese is the same, but you can divide everything by 4 instead of 3 to make the extra layer.
Best lasagne I’ve ever made. My boyfriend, dad and brother loved it! Several times during dinner they remarked how good it was. Followed the recipe to a t. Making it again for company next week. Thanks for such a delicious recipe Meggan!
As a food lover and a number cruncher I’ve decided that cooking on a budget shouldn’t mean canned beans and ramen noodles night after night. Join me for delicious recipes designed for small budgets. More »
Ha ha ha!!! You were just trying to see if I was paying attention, right? 😉 I haven’t come across a sauce as you have described (or any sauce) but I’ll some digging and let you know if I come up with anything. I’ll start by asking my grandma.
Your wish is already there! There’s a little print icon in the recipe card itself that will open up a clean page with just the recipe. If you just go to my website and click “file print” you’ll get everything including the comments, but if you click on the printer icon there’s a printer friendly option just a click away.
I found this on pinterest because the picture intrigued me! Every other lasagna i’ve made was too dry, or the noodles took too long..etc. This was quick, easy, and delicious! Though I used butter to sautee the garlic and added diced onions. Not soupy here! Try using butter instead of Veg oil- only thing I can think of that would make it soupy. Thanks for the recipe!
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She asked if I used fresh eggs or from a carton. I read that as do I use eggs straight from a chicken or buy them in a carton from the store. Maybe that’s not what she meant, but I’d never use egg whites only from a carton from the store. You’ll never get as good of results.
“The chops were tender but not fork tender. I seasoned the chops and flour to our liking, made a roux with the pan drippings, leftover flour and broth and added the gravy to the slow cooker with the meat since people complained about ‘no flavor’. easy and fast to put together.”
I’m reposting this Magic Cake here on Jo Cooks today because to this day it’s the most popular recipes here and it’s the one recipe that I usually get the most questions on. Plus I’ve also made a video for you guys to see just how easy it is to make, simply scroll down to see it.

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