“gooey duck recipe”

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.
Everyone cleaned their plates when my mother made these succulent, tangy-sweet pork chops when I was growing up. Now, I get the same results when I serve them to my family alongside applesauce and au gratin potatoes. —Cheryl Miller, Fort Collins, Colorado
“It really was a 5 star recipe, and I really don’t care for nor make lasagna. I followed everything perfectly except considered everyone’s comments…So someone said bland, so I added Italian seasoning to the sauce. Someone said watery, so I didn’t put all of the 2/3 water. I didn’t have fresh basil and parsley so I just used dried. It turned out really tasty. My son gave it a 10. It wasn’t burnt looking either like some lasagna are. The too cheese layer was so pretty. That Italian sausage really gave it good flavoring. Don’t skip on the sugar, it needed that! I agree.. a 5 for sure.”
The recipe comes from the awesome ladies at Favorite Family Recipes. My mom modified it a bit to our family’s liking and we will probably continue to make it again and again because it so easy and so good.
“Cottage cheese is too salty to use in lasagna. Use whole milk ricotta onlyI I love Polly-o brand but it’s hard to find in Colorado. I like a half and half mixture of sweet/hot Italian sausage. 3 tbsp. parsley is a lot, I like fresh basil. double or even triple the garlic. Good basic recipe.”
This meringue cake, with its unusual soft sweet marshmallow center and crisp crust is produced by folding a little vinegar and cornstarch into stiffly beaten egg whites. more A Yule Log takes a chocolate sponge cake, fills it with chocolate whipped cream, rolls it into a log shape, and then it’s covered with chocolate ganache, more Three layers of moist chocolate cake sandwiched together with Dulce de Leche and a buttery smooth Swiss Buttercream Frosting. more
Boil the noodles as the directions say on the box. Brown the beef and strain the grease, set aside. In the same skillet sauté the onion and garlic until it’s limp, set aside. Mix the onion,garlic and ground beef in a bowl.
This recipe is written for three 9-inch layers. A three tiered cake produces the ideal cake to frosting ratio. A 9-inch pan is a standard size. 8-inch and 10-inch pans will require adjustments to the recipe.
I ended up trying hot pork Italian sausage instead of the plain ground pork in my first attempt at making this lasagna. I also assembled the lasagna the night before I baked it, and kept it in the fridge over night. I let the lasagna sit at room temp about an hour before I baked it and then upped the cooking time 15 minutes, including a few minutes under broil, to brown the cheese a bit. It was my opinion, and that of my whole family, that this was the best lasagna we’ve ever had. Thanks so much for such a great recipe!
This was pretty good but I used regular paprika bc I didn’t have smoked. Followed the rest of the recipe as stated, but should have listened to my instinct that 2 tsp salt was fat too much; it’s overpowering. When I make it again, I will reduce the salt by half. Not bad though. Looking forward to trying it with smoked paprika when I get some and seeing what difference that makes in flavor. 🙂
Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting with your favorite frosting.
King Arthur flour has a version of this cake on their website. You bake the cake and meringue in two different layers so no cutting necessary. Instead of whipped cream, they used creme pat and berries. When I make this again, I will use lemon curd and blueberries. It is a showstopper with suprisingly little effort.
On the quest to create wholesome, flavorful meals, there’s often one serious hurdle: time. But whether you want a meal you can leave alone to slowly cook during the day or while you run errands, slow cookers have you covered. Plus, they save energy and lower the risk of burning food. This is one recipe that even the not-so-culinary-blessed can partake.
When Matt Molina arrived in Italy, he had succulent pork chops wrapped in thin layers of lardo (cured pork fat). If lardo is hard to find, substitute pancetta (cured pork belly rolled into a log); unfurl the slices into long strips before wrapping the chops.
Not a review, a question (but I’m giving it 4 stars in anticipation). I’ve made the sauce today and plan to assemble and bake the lasagna on the weekend. Should the sauce be reheated before assembling? In all other respects I’m making the recipe exactly as written.
One of my favorite recipes has been passed down from my grandma, a cake from the Depression Era called Hot Milk Cake. Ingredients could be limited in those days, so recipes for traditional Hot Milk Cake took advantage of scarce resources.
Mine is in the oven now for 32 min and I went to check it and it was jiggly. I’m sure it depends on the oven and I may have used a smaller pan. Hope they are still as delicious as it looks and sounds!!
Pat 4 center-cut pork chops dry with paper towel; sprinkle both sides with salt and pepper. In 10-inch skillet, heat 2 tablespoons canola oil over medium-high heat until shimmering. Cook pork chops in oil about 4 minutes on each side, or until golden brown. Remove from skillet.

One Reply to ““gooey duck recipe””

  1. This cake can easily dry out of it is over baked. You should check to see that your oven is calibrated correctly and/or pull it out earlier next time. Quickest way to dry out a white cake is over baking. Cooking times are always an estimate as ovens vary a bit in how accurately they maintain temperature.
    “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.”
    eggless mawa cake recipe with step by step photos – a rich and delicious cake made with mawa (evaporated milk) and whole wheat flour/atta. mawa cakes and mawa cupcakes hold special memories for me. one of the schools which i studied in, was a hop skip jump away from ahura bakery in andheri west, mumbai. after the exams or just before the holidays would begin, we would as a … [Read more…] about mawa cake recipe, whole wheat mawa cake recipe | eggless cakes recipes
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