“magret duck breast”

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.
My sister had a bad cold for the trip but still managed to run the Disney marathon and beat her own time, despite being barely able to even talk.  I caught the cold on the way back home and don’t seem to be able to muster up the energy to change out of sweatpants or cook myself anything other than vanilla cake. The endurance gene skipped right over me, I swear.
Can you please clarify the amount of butter used in this recipe. Butter is listed twice – 1/2 cup and 3/4 cup. I assume the 1/2 cup is used in the cake and the 3/4 cup is to be put in the topping………but then in the instructions you say add 1 cup butter to topping ingredients………can you please clarify this for me. It looks delicious and I want to make it for a new neighbor that will be moving across the street from me soon. Appreciate a quick response! Thanks!
So anyway, there is literally no good reason at all for you to be paying crazy high prices for the boxed variety when the homemade one is SUPER easy and much less expensive to make. Plus, no extra ingredients you don’t need thrown in with it.
But I had most of the stuff on hand already, so I figgered I’d give it a whirl. I had ricotta and shredded mozzarella/provolone blend on hand, so I used that, but otherwise I followed this recipe. Oh — I did another poster’s tip and didn’t cook the noodles.
No need to tie up your oven to cook these homey Country Pork Chops. They’ll simmer just fine on the stovetop in this rich tomato sauce that’s chock-full of healthy fresh veggies. Talk about a speedy skillet supper they’ll love!
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!
Looking for a use for the basil growing in your herb garden? Look no further. The basil butter in this pork recipe is the star here. It seasons the pork and adds an herby, rich flavor to the roasted squash (we suggest making extra and using it later for caprese bruschetta or basil pasta). After making the butter the night before and refrigerating it until solid, the entire entrée can be finished in just under 20 minutes. If you don’t have squash, sub whichever vegetables you have on hand – the simple basil, shallot,  salt, and pepper seasoning tastes good over nearly everything.
Made this tonight! SOOO good, easy, and delicious!! Thanks to wonderful people like you who share your recipes, I look like a good cook to my family ( lol) . Cant wait to try more of your recipes, and so glad I found your site when I googled pork chop recipes (:
If you’re looking for the sweet and sour sauce they serve in Chinese restaurants, no need to buy bottled when our freshly made version tastes a million times better. We bet you’ll agree our Sweet and Sour Pork Chops are amazing!
Just made this for dessert with our lunch special @ work. Even the customars that didn’t order were staring jealousy @ the ones who did. Top notch. 5 stars. P.S. Thanks for making me look like I know what I’m doing😊
Hi. I’m hoping to make this cake for the first time in a couple of days for my sons birthday?  But I only have the standard 8 inch sandwich cake tins. Will the cake bake ok in those?  Do I need to reduce the amount I place into the tins? And baking time? Thanks. Saima
Found ya on Pinterest. I make a similar recipe with bone in chops asiago cheese the same seasonings plus salt just cooked on the stove. This looks good too. Lol I love your pics. Looks like I need to try out regular good ol parmesan cheese.
I would let the lasagna thaw out before reheating. The water that accumulates will actually help to rehydrate the lasagna noodles. Reheat the pan well covered with aluminum foil at 350 F. for about 25 minutes. Then remove the foil and continue heating for another 10 minutes, or until the lasagna is hot and bubbly. Enjoy!
In same skillet, add 1 1/2 cups apple cider and 2 tablespoons packed brown sugar; cook to a thick, syrupy glaze and until reduced by about half. Stir in 1 tablespoon whole-grain mustard; season with salt and pepper.
In a large casserole dish, spread a thin layer of meat sauce, a single layer of lasagna noodles, a single layer of mozzarella, and a layer of ricotta mixture, then repeat layers. Top last layer of noodles with meat sauce, Parmesan, and mozzarella.
I use this for grilling and cooking on the stove but actually, my favourite way is baking because it comes out so gorgeously sticky and golden. This is a non-marinade-not-really-a-rub that is made for baking!
I made cupcakes and I found out that it made 30 cupcakes for me. I only put in 1/4 of a cup of batter which filled mine holders up to a little more than halfway. These are good with lemon frosting on them btw.
Thanks for taking the time to come comment. Amanda, the owner of I am Baker, and I are actually really good friends. While I can see how you might think they are the same recipe, they are actually quite different. But hey, let’s just pretend you never said this 🙂
Alright. I made this cake and it did not turn out fluffy and airy. I followed this recipe to the T. I have made a lot of cakes and those have turned out great. I think the recipe calls for too much flour and the eggs should be whipped. I’m really disappointed cos I really wanted to love this recipe.

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