“vegetarian food jurong west”

“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.”
Watch the video below where I walk you through every step of this recipe. I’ve given you a ton of information here, but sometimes it helps to have a visual to help you along. I have an entire YouTube Channel where I have my own cooking show. Be sure to check it out and subscribe!
This is my first time ever making a carrot cake. I made this cake and followed all of the directions carefully. After reading all of the comments, I was a little skeptical about the buttermilk glaze, I cooked the glaze until it began to boil and I continued stirring it until it became a caramel brown. It came out excellent, and it tasted great. My mother was so happy that I surprised her with the cake for her birthday. This is my new recipe for carrot cake. Yum, Yum. I have an extremely large family so when we have our next family gathering, I will make the best carrot cake Ever!!! I rate this cake at the highest standard.
Welcome to How To Cake It, where we’ll help you bake your dreams come true! How To Cake It brings together a passionate community of baking and caking enthusiasts (of all ages and skill levels) as a one-stop shop for all things sweet!
Pork chops are a great protein alternative when you need a break from chicken. But because they’re so lean, they’re often overcooked—leading to sad, dry pork chop meals that no one enjoys. When you’re looking for a way to jazz up those cuts of “the other white meat,” that are juicy and extra flavorful, look no further than this recipe. A crispy Parmesan crust adds tons of flavor without any extra fuss. Don’t believe us? This recipe is ready in under half an hour! If you bought your chops bulk, you’re in luck: Our step-by-step guide to cooking pork chops will teach you how to make juicy, flavorful pork chops every time, with easy instructions for every cooking method—like slow-cooked, grilled, pan-fried, brined and more. Say goodbye to boring pork chops!
In a large bowl, combine confectioners’ sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers. Yield: 16 servings.
Hello Lily! Yes, you can use vanilla extract.That is Nutella buttercream, you can find the recipes here: http://mommyshomecooking.com/matthews-3rd-birthday-lego-party/ Thanks so much for stopping by =)
6 Assemble the lasagna: In a 13x9x2-inch casserole or lasagna dish, ladle a cup of sauce and spread it over the bottom of the dish. Arrange one layer of lasagna noodles lengthwise (about 3 long noodles, edge may overlap, depending on your pan) over the sauce. Ladle a third of the remaining sauce over the noodles.
Spread about 1 cup of the meat sauce onto the bottom of 13×9-inch baking dish; top with 3 noodles. Spread half of the cheese mixture over the noodles. Repeat meat sauce, noodles and cheese layer once. Top with remaining noodles and meat sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Cover with foil.
This cake was so easy to prepare and the outcome was moist and chocolatey. There’s no need to bother with boxed cake mixes when you can make something as simple and delicious as this recipe. I did use a football-shaped pan for this cake and I had some trouble getting foil to cover the edges while the center of the cake finished baking. I thought the sides would be way too dry, but I guess this recipe is extremely forgiving. We used a simple cream cheese frosting to make pipe the football ‘laces’ and it was a good combination. I will be making this again!
Shoulder chops come from the shoulder area. They might be called blade chops, blade end chops or pork loin blade chops. Though they are fattier and bonier, they are very flavorful. They are best braised or slow-cooked with liquid. 
This delicious Blackberry Coffee Cake has a thin layer of white butter cake, a delicious layer of cream cheese filling, fresh blackberries, and a layer of crunchy streusel. Absolutely delicious. more A Black Forest Cake is a delicious combination of chocolate cake, Kirsch soaked Morello cherries, and loads of whipped cream. more This lovely Pumpkin Roll consists of sweet and moist pumpkin sponge roll wrapped around a tangy cream cheese filling. more
You can make the sauce in advance and freeze it for several months. I just freeze sauce in gallon sized freezer bags. You can also freeze in plastic storage containers. If just using the fridge, I wouldn’t make it more than 3 days in advance because of the meat.
Take my opinion with a pinch of salt but this is the best one I’ve had although I never had actual homemade sauce, my family always used the jar spaghetti sauce. I have a relative that told me it’s easier to use the jar sauce than make it from scratch but since I’m curious I wanted to do this one. I’m going try to give her a piece and see if she will reconsider :)) I ended up using 1 1/2 Tablespoons of sugar and just a little extra parsley since I chopped more than I needed (1/3 cup). This went really well with friends, I’m very pleased and thank you very much for sharing this. I’m sure this will be my go to recipe now on. It would have been nice if you could include the calories per serving though. Thanks again for sharing.
Traditional method: Measure all the dry ingredients into the prepared pan. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the cup of water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until well blended.
“Loved by the whole family for my father’s 70th birthday. I needed to make it dairy free so I used dairy-free margarine and sour cream in the cake and frosting. For the baking pans I always grease, line with parchment paper, grease and flour so the cakes come out effortlessly.”
I am going to make this cake tomorrow for my daughter’s birthday. I wondered though if you could help me out with a problem I seem to have EVERY time I make a from scratch cake. I follow the directions exactly, and everything is great. I take the cake out of the oven, and it looks great, but as it cools the top of the cake sinks IN. I don’t live in high altitude. Could it possibly have to do with incorrect mixing technique? I try to mix as very little as possible. I just really want this cake to NOT sink in. Thank you!
Like I said, this recipe is fairly time intensive.  I usually make the sauce the day before I plan to assemble the lasagna.  This time, it wasn’t even baked until the day after that, so this is definitely one you can make ahead of time.  I’ve even frozen it unbaked, and it still turn out fabulous.  And I usually make two, because it is only a small amount of additional work.
When we say easy, we mean easy. You don’t even have to cook the noodles for this speedy yet impressive lasagna that always gets rave reviews. Lasagna is a family favorite, but this version is extra-special because it only requires 5 quick ingredients: ground beef, pasta sauce, lasagna noodles, ricotta cheese, and shredded mozzarella (we don’t count the water!). It’s rated 5 stars for a reason. Pro tip: Make a double batch: Enjoy one now and freeze one for a quick meal on a busy weeknight.
In Northern Italy they cook with a lot of garlic, tomatoes, capers, and wine. This was our inspiration for these Saucy Pork Chops and now we totally understand why everyone loves Italian flavors so much! These sauced-up pork chops are incredible.
I made this tonight and it was really good! Only issue was that the sautéing time was totally off. I did it at medium high heat for 5 mins and the edges were almost burned. So I did the other side for only 2 minutes and it looked good. So maybe 5 minutes for medium heat? Mine also didn’t take the full hour at 300 degrees. Maybe like 40-45. I’ll def be making this again- I’ll just make a few adjustments. My porkchops were
Just wanted to say that this cake is ridiculously delicious.! I added 1/2 cup of blanched dark raisins and baked it in a glass dish for 32 minutes and it turned out perfect. Keep the fabulous recipes coming 🙂
Because I substituted a pound of coarsely chopped brown mushrooms for the sausage, I can’t comment on the recipe as written. But I do want to warn others who might want to try what I did; it was just okay. I think the lasagne needs the salt and fat of the sausage to be actually delicious. Also, I had a pretty watery final product. If you watch the video, (video.epicurious.com/watch/meet-the-lasagna-you-ve-been-dreaming-of) you can see a pool of liquid on the plate in the shot of the final product, so maybe that part doesn’t have anything to do with the mushrooms.
To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
Great tip, really added good flavor. I added 1/4 cup (looked right) of  Kraft regular Parmesan cheese and maybe 1 Tbsp of Italian seasoning to mine and it was great. My wife thought it was fantastic. 
My hubbies favorite dessert is cinnamon rolls but I am definitely not the cinnamon roll making time. But when I found this recipe I knew I had to make it for him. He was at work and told me he was craving cinnamon rolls so I whipped this up and had it for dessert for him. He said it is better than regular cinnamon rolls cause he likes the thickness of the cake, or as he calls it, the meat part of the cake lol.
Since there is less air pressure at higher altitudes, cakes rise more and can dry out because liquids evaporate more quickly. If you live above 3,500 feet, follow these guidelines: Increase the oven temperature to 375° and liquid by 2 tablespoons for each cup used. Decrease each cup of sugar by 1 tablespoon, each teaspoon of baking powder by ⅛ teaspoon, and the baking time by 5 minutes.

One Reply to ““vegetarian food jurong west””

  1. Spoon 1 cup meat mixture in each of two 2-quart shallow baking dishes. Top each with 2 lasagna noodles and about 1 1/4 cups cheese mixture. Repeat the layers. Top with the remaining 2 lasagna noodles, remaining meat mixture and the Parmesan cheese.

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