“shortcrust pastry ingredients”

I think the flavors developed well the following day post baking. But, I would never deem this the world’s best cake. I’m a fairly accomplished baker and a couple of Ina Garten’s recipes beat this one hands down (Lemon Angel Food Cake and Aunt Beatty’s Chocolate Cake as examples). The coconut cake at Peninsula Grill in Charleston, SC and 24 Layer Chocolate Cake at Strip House in NYC are the best restaurant cakes.
Originally, the word ripieno means “stuffing” or “padding” in Italian, and is a musical term used in reference to an instrument that accompanies or strengthens an orchestra. In cooking, the word kind of works the same – a ripieno stuffing strengthens whatever meat or vegetable in you incorporate it into. In this recipe, asiago cheese, breadcrumbs, herbs, and spices serve as the filling for these stuffed pork chops. And don’t worry – cooking this dish is not nearly as complicated as directing an orchestra. Simply stuff the pork chops with fresh Italian ingredients, and stick them in the oven for 40 minutes—it’s that easy!                 
Don’t switch out the oil for more butter.  This 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.
Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
Hi Amanda! Not a stupid question at all. 24 hours in the fridge is fine! I’ve done that myself. The 8 hours is basically the minimum I recommend to make sure your noodles soften, the “overnight” is more of a convenience thing. 24 hours is just fine. The noodles have max amount of liquid they will absorb. Honestly I think even 48 hours is fine. Thanks for checking! I hope you love it.
I made the cake tonight and will frost and assemble in the morning once layers have cooled. I’m new to baking though, and I feel like I may not have enough frosting after following the recipe. How many cups do you think the frosting recipe makes? Thank you!
The length of time that you need to bake a pork chop depends on the thickness of your meat as well as whether or not is bone-in. Searing your meat before baking will also impact the cooking time. A good rule of thumb is 7 minutes of baking  in a 400 degree oven per half inch of meat. If you sear your meat beforehand, reduce that amount of 2 minutes. If your pork chop has a large bone, you may need to add a few minutes to the cooking time. Pork needs to be cooked to an internal temperature of 145 degrees F. Let your meat rest for at least 5 minutes before cutting into it.
I will definitely work on making some posts on pasta. You are more than welcome to go to my blog and look up “pasta” in the search button. There are several different recipes that you may like. https://cafedelites.com/?s=pasta
This recipe was absolutely delicious. One of my favorite lasagna recipes I’ve tried. I halved the recipe (single gal here), used a smaller glass baking dish (10″x6″ ish) and cooked for 1.25 hrs at 325, mostly because an hour fit my schedule better, I’m sure the original time/temp would work. I used spicy Italian seasoned turkey sausage instead of pork. As another commenter mentioned, I wetted the tops of the noodles with sauce before applying the next cheese layer, though you could probably skip that and make the recipe as written honestly because the no boil noodles absorb moisture really easily. I’ve never used no boil noodles before and they did not come out soggy or dry, the watery sauce was the perfect amount of moisture. I realize there may be better quality noodles out there but I don’t know how they’d act with the amount of moisture in the recipe, i.e. unsure if you could use traditional dry lasagna or fresh noodles with the same result. I didn’t really think the no boil noodles were too much different than the ones you have to boil from dry, but then I’m no noodle expert. The spinach compliments the tomatoes and cheese better than I’d anticipated. I smashed the tomatoes in the pot with a wire potato masher (the squiggle shaped kind, not the grid shaped), the meat and onions were also in there, and they came out perfect. I let the sauce mixture boil while I prepared the filling, about 15 minutes. I also did not put the cheese filling in a food processor, just did a chiffonade of the basil and mixed well with a fork. Don’t see why the food processor is necessary, it is nice to not have to clean one. Also used pre-shredded mozzarella cheese because I was feeling lazy. It was also delish after being refrigerated over night and did not get super dry like the more traditional lasagna recipes I’ve tried. This recipe was very easy for a high flavor payout in my opinion, will definitely make it again.
My mom made a version of this recipe and it was my favorite growing up (50s and 60s). She used cream of mushroom soup which I have given up on having lived in CA for 50 some years and being influenced by cooking here. But this is really both a simple and so delicious dish – I will try your ideas about broth which I haven’t done, and although I know you can do it with chicken, I personally think good quality pork chops are the meat of choice for this one. I prefer serving with good noodles and parsley.
“I have always par boiled my Lasagna Noodles and your recipe doesn’t require that step. Will the 50 min cooking then 20 min additional uncovered accomplish that. I live in a very small town in NE Arkansas and our 1 grocery store doesn’t carry ricotta, so may I add more cottage cheese, and would I still use egg then. I was plan on making for dinner tonight. Thank you for sharing your recipe looks delicious.”
Anyway, I used Bob’s red Mill pastry flour instead of cake flour. It worked out well. Super moist. The leftovers were a hit at my husband’s office. So much so, that he’s asked me to make it for a going away party.
Braising pork in milk, a method that Jimmy Bannos Jr., of The Purple Pig learned while cooking in Florence, results in supertender meat and an incredibly rich and flavorful gravy. Although the dish is rooted in Tuscan tradition, Bannos adds an American comfort-food spin by serving it with mashed potatoes.
Thank you for sharing this nice recipe, I tried it, it came out nice and tasty, but have 2 notes, the cake surface came completely white though it was baked well but the color of the top was extremly white as if itsn’t baked.