May 2020

If you don’t think you like meatloaf then think again! Taco Meatloaf combines all the Mexican foods that flavor your love with three types of meat that will surely become your new favorite for a mouthwatering comfort food recipe.

Ingredients:

1 egg

1/2 c sour cream

1/3 c salsa

3-4 tbsp taco seasoning (store-bought)

salt to taste

1 c crushed tortilla chips

1/2 c shredded cheddar cheese

2 lb lean ground beef

optional: sliced tomato, chopped black olive and green onion, and shredded lettuce

Directions:

Whisk the egg in a large cup, and add all ingredients except ground beef. Blend well. Attach the soiled beef and stir well.

In baking dish shape into a loaf. Bake for 60–70 minutes at 350 F. Time depends on how thick a loaf you make.

While hot, place on a platter for serving. Top with grated tomato and cheese. Cover the cheese loosely with foil so that the heat from the meatloaf melts.

In the meantime, prepare any combination of shredded lettuce, chopped green onion, chopped black olives, sour cream and extra salsa for side or meatloaf serving.

Notes:

Commercial seasonings for taco are different in the taste I noticed. Some taco seasonings are a bit too strong for my taste because I don’t love the flavor very much. This spice is simple to use in my home-made version, so if you want to use my recipes and want cumin, just add more! Feel free to adjust my recipes for the number of other ingredients.

I’m going to top the slices with either freshly made or commercial salsa, instead of gravy. A quickie pico de gallo works equally. It is very easy to do with a food processor or the Ninja system! The essential components are onions, tomato seeds, garlic, jalapeño, and cilantro. To create your version of this recipe, you’re free to add or remove ingredients.

Taco Meatloaf

Rebecca If you don’t think you like meatloaf then think again! Taco Meatloaf combines all the Mexican foods that flavor your love with three types of meat that will surely become… Main Dish Recipes Taco Meatloaf European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 egg
• 1/2 c sour cream
• 1/3 c salsa
• 3-4 tbsp taco seasoning (store-bought)
• salt to taste
• 1 c crushed tortilla chips
• 1/2 c shredded cheddar cheese
• 2 lb lean ground beef
• optional: sliced tomato, chopped black olive and green onion, and shredded lettuce

Instructions

Whisk the egg in a large cup, and add all ingredients except ground beef. Blend well. Attach the soiled beef and stir well.

In baking dish shape into a loaf. Bake for 60–70 minutes at 350 F. Time depends on how thick a loaf you make.

While hot, place on a platter for serving. Top with grated tomato and cheese. Cover the cheese loosely with foil so that the heat from the meatloaf melts.

In the meantime, prepare any combination of shredded lettuce, chopped green onion, chopped black olives, sour cream and extra salsa for side or meatloaf serving.

Notes:

Commercial seasonings for taco are different in the taste I noticed. Some taco seasonings are a bit too strong for my taste because I don't love the flavor very much. This spice is simple to use in my home-made version, so if you want to use my recipes and want cumin, just add more! Feel free to adjust my recipes for the number of other ingredients.

I'm going to top the slices with either freshly made or commercial salsa, instead of gravy. A quickie pico de gallo works equally. It is very easy to do with a food processor or the Ninja system! The essential components are onions, tomato seeds, garlic, jalapeño, and cilantro. To create your version of this recipe, you're free to add or remove ingredients.

Simply fried and delicious chicken with chicken soup cream! Cornstarch is the other main ingredient. You will be surprised by the result. It is perfect — crispy from the outside, juicy from the inside, and full of flavor. This chicken is regularly requested by friends and family.

Cornstarch is one of our recommended chicken ingredients. In Asian fried chicken recipes, cornstarch is frequently used. The combination of the meal and corn starch yields the most crispy result. You could use a similar meal or flour mixture in place of a traditional, all-purpose meal, or replace all of your flour with cornstarch.

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:

4 skinless, boneless chicken breast halves

1 (10.75 oz) can condense cream of chicken soup

1 egg

seasoning salt to taste

½ cup all-purpose flour

½ cup cornstarch

½ teaspoon garlic powder

½ teaspoon paprika

salt and pepper to taste

oil for frying

Directions:

Combine the soup, egg, and seasoning salt in a shallow dish or bowl, bear in mind that the soup is already salted, then mix. Dip the chicken and turn it totally into a coat then set aside.

Combine in a resealable plastic bag flour, cornstarch, garlic powder, paprika, salt, and pepper. In a bag, screen and shake the chicken pieces one by one. Add more flour and/or corn and the same parts if necessary, each of them should be even in the mixture.

In a fryer or casserole, heat the oil to 375 ° F (190 ° C). Ensure sufficient oil is used to cover chicken pieces.

Place covered chicken on a dish and let them sit on it until it is doughy (which is important when frying it into crispy). After the chicken has become doughy, try oil by throwing into it one piece of the “dough,” when it begins to fry immediately, the oil is ready.

Fry chicken pieces in oil for approximately 7 to 10 minutes each or until they are cooked and juices run smoothly. Drain with paper towels and serve.

Better Than Best Fried Chicken

Rebecca Simply fried and delicious chicken with chicken soup cream! Cornstarch is the other main ingredient. You will be surprised by the result. It is perfect — crispy from the outside,… Main Dish Recipes Better Than Best Fried Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 (10.75 oz) can condense cream of chicken soup
• 1 egg
• seasoning salt to taste
• ½ cup all-purpose flour
• ½ cup cornstarch
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• salt and pepper to taste
• oil for frying

Instructions

Combine the soup, egg, and seasoning salt in a shallow dish or bowl, bear in mind that the soup is already salted, then mix. Dip the chicken and turn it totally into a coat then set aside.

Combine in a resealable plastic bag flour, cornstarch, garlic powder, paprika, salt, and pepper. In a bag, screen and shake the chicken pieces one by one. Add more flour and/or corn and the same parts if necessary, each of them should be even in the mixture.

In a fryer or casserole, heat the oil to 375 ° F (190 ° C). Ensure sufficient oil is used to cover chicken pieces.

Place covered chicken on a dish and let them sit on it until it is doughy (which is important when frying it into crispy). After the chicken has become doughy, try oil by throwing into it one piece of the "dough," when it begins to fry immediately, the oil is ready.

Fry chicken pieces in oil for approximately 7 to 10 minutes each or until they are cooked and juices run smoothly. Drain with paper towels and serve.

Do you know how to prepare lumpia? If not, this basic lumpia recipe will tell you just how easy it can be even if you have no experience preparing this delicious Filipino dish. The following recipe tells you the basic lumpia ingredients. Make sure you have everything on your list ready for the best results and follow the instructions as they are written.  And don’t forget to enjoy every bite.

Ingredients:

1 tablespoon vegetable oil

1 pound ground pork

2 cloves garlic, crushed

½ cup chopped onion

½ cup minced carrots

½ cup chopped green onions

½ cup thinly sliced green cabbage

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon soy sauce

30 lumpia wrappers

2 cups vegetable oil for frying

Directions:

Put a wok or wide pot on high temperature and add 1 tbsp of vegetable oil. Cook pork, frequently stirring until there is no pink. Take the pork out of the pan and reserve. Drain the pan grease and leave a thin layer. In the same pot, cook 2 minutes of garlic and onion. Remove the cooked pork, carrots, green onions, and chocolate. Season with salt, pepper, and sauce of garlic. Take off the heat and put away until it is cool enough to handle.

Put three heaping tbsp in each wrapper diagonally, leaving an area of 1 1/2 inch on both ends. Fold the side over the filling, squeeze at both ends, and roll carefully along the filling length. Keep the roll tight when you’re putting it together. Moisten the edge with moisture on the other side of the wrapper. Retain moisture on the rolls with plastic wrap.

Heat a heavy pot over medium heat, add olive oil to a depth of 1/2 inch and heat for five minutes. Slide into the oil 3 or 4 lumpia. Deep fry the rolls 1 to 2 minutes, until golden brown on all sides. Drain to towels of paper. Serve right away.

Rebecca Do you know how to prepare lumpia? If not, this basic lumpia recipe will tell you just how easy it can be even if you have no experience preparing this… Main Dish Recipes Traditional Filipino Lumpia European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground pork
• 2 cloves garlic, crushed
• ½ cup chopped onion
• ½ cup minced carrots
• ½ cup chopped green onions
• ½ cup thinly sliced green cabbage
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon soy sauce
• 30 lumpia wrappers
• 2 cups vegetable oil for frying

Instructions

Put a wok or wide pot on high temperature and add 1 tbsp of vegetable oil. Cook pork, frequently stirring until there is no pink. Take the pork out of the pan and reserve. Drain the pan grease and leave a thin layer. In the same pot, cook 2 minutes of garlic and onion. Remove the cooked pork, carrots, green onions, and chocolate. Season with salt, pepper, and sauce of garlic. Take off the heat and put away until it is cool enough to handle.

Put three heaping tbsp in each wrapper diagonally, leaving an area of 1 1/2 inch on both ends. Fold the side over the filling, squeeze at both ends, and roll carefully along the filling length. Keep the roll tight when you're putting it together. Moisten the edge with moisture on the other side of the wrapper. Retain moisture on the rolls with plastic wrap.

Heat a heavy pot over medium heat, add olive oil to a depth of 1/2 inch and heat for five minutes. Slide into the oil 3 or 4 lumpia. Deep fry the rolls 1 to 2 minutes, until golden brown on all sides. Drain to towels of paper. Serve right away.

A deliciously simple, scratch-made Cinnamon Apple Cake. This soft and tender Apple Cake comes with fresh apples, a crunchy cinnamon top, and a sweet frost. It’s soft, sweet, and jam-full of fresh, juicy apples. A sprinkling of sugar-cinnamon and a sweet milk flavor is the final touch. This cinnamon apple cake is one of the very regular things, but somehow it increases the day somewhat. The overlay of cinnamon perfectly blends with the savory pieces of apple. It is low maintenance, very snacky, and a basic apple cake should be 100% warm, scented, and cozy.

One bit of this fluffy and soft masterpiece, and I pumped the air. I knew that this one was the winner immediately after some Cinnamon cakes failed. Naturally, I had to have a couple more slices just to be so sure.

Ingredients:

1 3/4 cups sugar, divided

1/2 cup stick margarine, softened

1 teaspoon vanilla extract

6 ounces (about 3/4 c)  block-style fat-free cream cheese, softened

2 large eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons ground cinnamon

3 c chopped of large peeled Rome apple

Cooking spray

Directions:

Start by preheating the oven for about 350 degrees

At medium speed, combine 1 1⁄2 c of sugar, margarine, vanilla, and cream cheese for 4 min. or until well mixed. Add eggs, 1 by 1 after each addition. Beat well. Combine flour, powder, and salt then mix. Add flour to the cream mixture and mix at low speeds.

Mix the 1/4 c of sugar and cinnamon. In a bowl, combine 2 tbsp of the cinnamon mixture with apple, and add to the batter. Pour in an 8-inch spring the batter, and sprinkle with the rest of the cinnamon mixture.

Bake at 350 degrees or until a cake is off the sides of the pan, for about one hour and 15 minutes. Refresh the cake completely on a wire rack and cut it with a knife (preferably serrated knife).

This cake can also be made with a 9 “square cup of cake or with a 9” pan, just reduce the cooking time by 5 minutes.

Rebecca A deliciously simple, scratch-made Cinnamon Apple Cake. This soft and tender Apple Cake comes with fresh apples, a crunchy cinnamon top, and a sweet frost. It’s soft, sweet, and jam-full… Main Dish Recipes Cinnamon-Apple Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 3/4 cups sugar, divided
• 1/2 cup stick margarine, softened
• 1 teaspoon vanilla extract
• 6 ounces (about 3/4 c)  block-style fat-free cream cheese, softened
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 c chopped of large peeled Rome apple
• Cooking spray

Instructions

Start by preheating the oven for about 350 degrees

At medium speed, combine 1 1⁄2 c of sugar, margarine, vanilla, and cream cheese for 4 min. or until well mixed. Add eggs, 1 by 1 after each addition. Beat well. Combine flour, powder, and salt then mix. Add flour to the cream mixture and mix at low speeds.

Mix the 1/4 c of sugar and cinnamon. In a bowl, combine 2 tbsp of the cinnamon mixture with apple, and add to the batter. Pour in an 8-inch spring the batter, and sprinkle with the rest of the cinnamon mixture.

Bake at 350 degrees or until a cake is off the sides of the pan, for about one hour and 15 minutes. Refresh the cake completely on a wire rack and cut it with a knife (preferably serrated knife).

This cake can also be made with a 9 "square cup of cake or with a 9" pan, just reduce the cooking time by 5 minutes.

 

A classically perfect flavor combo, Bacon, Lettuce, and Tomato Macaroni Salad turns into a fun summer dish everyone will enjoy. In a creamy homemade dressing, crispy bacon, lettuce, tomato, and rotini pasta is tossed into a combo that you will find too little to get. It’s great for every cookout, lunch, or light summer meal. This light pasta salad recipe! With homemade clothes, this recipe becomes the next level. A combination of ranch and mayonnaise is the pasta dressing for this recipe. The ranch flashes while it is nice and creamy with the mayonnaise! As with most recipes, I always use a quick batch of my favorite homemade ranching dressing, as you can wear a bottled ranch dressing. A couple more minutes, but surely worth the time. This makes it the perfect side dish, as you can easily make and bring it with you in advance.

Ingredients:

2 cups elbow macaroni

1 ¼ cups mayonnaise

5 teaspoons white vinegar

1 ¼ cups diced celery

1 large tomato, diced

5 green onions, finely chopped

½ cup shredded Cheddar cheese

¼ teaspoon salt

⅛ teaspoon ground black pepper

1 (16 ounces) package bacon

Directions:

Bring to a boil a big pot of lightly salted water. Cook the macaroni in the boiling water and sometimes stir until cooked, but firm to bite, for 8 minutes. Under the cold water, drain and rinse to chilled. Transfer it to a large salad bowl.

Stir until thoroughly combined the following ingredients, mayonnaise, vinegar, celery, tomatoes and green onions, cheeses, salt, and black pepper. Cover and chill your salad for a minimum of 2 hours.

Into a large pot, place the bacon and cook for medium and high heat, sometimes about 10 minutes before it is browned evenly. Drain the bacon pieces on paper towels. Let the bacon cool then crumble when cooled.

To serve, mix bacon to the macaroni. Don’t forget to enjoy.

Bacon, Lettuce, and Tomato Macaroni Salad

Rebecca A classically perfect flavor combo, Bacon, Lettuce, and Tomato Macaroni Salad turns into a fun summer dish everyone will enjoy. In a creamy homemade dressing, crispy bacon, lettuce, tomato, and… Main Dish Recipes Bacon, Lettuce, and Tomato Macaroni Salad European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups elbow macaroni
• 1 ¼ cups mayonnaise
• 5 teaspoons white vinegar
• 1 ¼ cups diced celery
• 1 large tomato, diced
• 5 green onions, finely chopped
• ½ cup shredded Cheddar cheese
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 (16 ounces) package bacon

Instructions

Bring to a boil a big pot of lightly salted water. Cook the macaroni in the boiling water and sometimes stir until cooked, but firm to bite, for 8 minutes. Under the cold water, drain and rinse to chilled. Transfer it to a large salad bowl.

Stir until thoroughly combined the following ingredients, mayonnaise, vinegar, celery, tomatoes and green onions, cheeses, salt, and black pepper. Cover and chill your salad for a minimum of 2 hours.

Into a large pot, place the bacon and cook for medium and high heat, sometimes about 10 minutes before it is browned evenly. Drain the bacon pieces on paper towels. Let the bacon cool then crumble when cooled.

To serve, mix bacon to the macaroni. Don't forget to enjoy.

 

This Orange cream cheese loaf is a pleasant Spring dessert made from fresh oranges and is made of cream cheese rather than butter. The loaf cake has a sweet orange glaze, then it is flavored with a fresh, squeezed orange juice and orange zest. Usually, such recipes use butter, but instead, I use that cream cheese. The cream is so delicious and nutritious. It’s great to use in recipes like this I love to spread on bagels or banana bread at home, but it is great also. It’s easy to make this lovely cake. Taking time to arrange or make ingredients does not take much. There are several essential ingredients in the cake. It has a slightly orange flavor that gives the cake a fresh pulled orange jug and an orange peel.

I highly recommend the icing of this cake by placing it on a cooling rack with paper parchment. Sprinkle the glaze with more orange zest over the cake. Wait until you put in a cake stand, then discard the paper.

Preparation time: 15 minutes
Cooking time: 55 minutes
Serves: 2 (loaves)
Method: Bake

Ingredients:

1-8 oz package cream cheese, softened

1/2 c shortening

1 2/3 c granulated sugar

2 eggs

2 1/4 c all-purpose flour

1 tsp salt

1 Tbsp baking powder

1 c milk

1/2 c chopped walnuts

2 Tbsp grated orange peel

1/4 c orange juice

Directions:

Put the shortening and cream cheese, combine well.

Add sugar, smooth, and fluffy until light.

After each addition, add eggs, well beating.

Combine the flour, bakery powder, and salt, add the creamed mixture to the blend and finish with the flour blend. Mix well after each addition.

Mix in orange peel and walnuts.

Place batter on two 8-1/2 x 4-1/2 x 3-inch loaf pans, greased and floured.

Bake 55 minutes at 375 degrees F or until a wooden toothpick is cleaned.

Allow 10 minutes to cool in the pan. Sprinkle over the loaves then with orange juice. Remove from wire rack to complete the refrigeration

Rebecca This Orange cream cheese loaf is a pleasant Spring dessert made from fresh oranges and is made of cream cheese rather than butter. The loaf cake has a sweet orange… Main Dish Recipes Orange Cream Cheese Bread Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-8 oz package cream cheese, softened
• 1/2 c shortening
• 1 2/3 c granulated sugar
• 2 eggs
• 2 1/4 c all-purpose flour
• 1 tsp salt
• 1 Tbsp baking powder
• 1 c milk
• 1/2 c chopped walnuts
• 2 Tbsp grated orange peel
• 1/4 c orange juice

Instructions

Put the shortening and cream cheese, combine well.

Add sugar, smooth, and fluffy until light.

After each addition, add eggs, well beating.

Combine the flour, bakery powder, and salt, add the creamed mixture to the blend and finish with the flour blend. Mix well after each addition.

Mix in orange peel and walnuts.

Place batter on two 8-1/2 x 4-1/2 x 3-inch loaf pans, greased and floured.

Bake 55 minutes at 375 degrees F or until a wooden toothpick is cleaned.

Allow 10 minutes to cool in the pan. Sprinkle over the loaves then with orange juice. Remove from wire rack to complete the refrigeration

Ambrosia means literally “god’s food,” but it also means an orange and shredded pineapple desserts served in technical terms. In some regions, it is a fruit salad that is strictly blended with coconut and mini marshmallows. However, other legions of fans claim that without tropical fruits and nuts it is not legitimate. The ambrosian fruit salad was a staple of almost every social gathering that can be attended by oranged mandarin, pineapple tidbits, bananas, grapes, and maraschinos and with or without nuts.

For as long as I can remember, Ambrosia Salad was a staple of our holiday dinner table. Ambrosian (also called 5-Cup) salad traditionally contains cocoon, an apple, and oranges, but from time to time we add some more delicacies including maraschino cherries, noodles, fruits, and/or pecans. Toast the coconut before it is added to the salad will make this dessert look cocoon-free and give it a little crunch! The pineapple, mandarin, or maraschino cherries must be dried completely to ensure that your Ambrosia dessert is light and flourishing.

This salad recipe of ambrosia is so versatile, you will probably have all the ingredients in your kitchen. Hold on hand certain canned pineapple, mandarin, and a couple of coconuts and mini marshmallow, so you can whip the stylish little dessert in no time. Ambrosia Salad is a great whip-up dish when the time is short. This is Ambrosia’s best salad recipe. It’s quite straightforward, not too sweet, and always can be found at dinner time.

Preparation time: 5 minutes
Resting time: 4 hours
Serves: 8

Ingredients:

1 cup sour cream

1 cup mini marshmallows white or fruit-flavored

1 cup coconut

1 cup canned pineapple tidbits well drained

1 cup canned mandarin orange segments drained

Directions:

In a large bowl, combine all the ingredients. Cool it for 4 hours or more to cool completely.

Make sure that it’s completely cool when you serve

Ambrosia Salad

Rebecca Ambrosia means literally “god’s food,” but it also means an orange and shredded pineapple desserts served in technical terms. In some regions, it is a fruit salad that is strictly… Main Dish Recipes Ambrosia Salad European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup sour cream
• 1 cup mini marshmallows white or fruit-flavored
• 1 cup coconut
• 1 cup canned pineapple tidbits well drained
• 1 cup canned mandarin orange segments drained

Instructions

In a large bowl, combine all the ingredients. Cool it for 4 hours or more to cool completely.

Make sure that it's completely cool when you serve

Before this Lemon Velvet Cake, everything started with the best recipe I could ever imagine, the Red Velvet Cake. I liked the humid and tender texture of the pastry so much that I had to just try a White Velvet Cake and then an Orange Velvet cake.

Those were a few of the most popular cake recipes ever, so I couldn’t stop there. A luscious version of lemon was inevitable if I remember the lemon lovers like me. I hear about numerous people who made this cake for each opportunity from an Easter Cake to a Mother’s Day Cake since this recipe had been first developed several years ago. This cake is a hit wherever you find lemon lovers.

Ingredients:

1 1/4 cups sifted all-purpose flour

1 1/2 cups sifted cake flour

1/2 teaspoon baking soda

1 1/2 tsp baking powder

1 teaspoon salt

1 1/2 c sugar

2/3 cup vegetable oil

1/3 c vegetable shortening (room temperature)

1 tsp good quality vanilla extract

2 tsp pure lemon extract

3 large eggs

1 1/2 cups buttermilk

zest of 2 small or one large (lemon) grated and finely chopped

FOR FROSTING

4 cups icing sugar, powdered sugar

1 cups unsalted butter

1 tsp pure lemon extract

1 tsp minced lemon zest, optional

2 tbsp milk, approximately

Directions:

Start by preparing two  9 inch round cake pans with full grease and flour, lined with 2 circles of parchment paper on the bottom. Sift the flour, baking soda. baking powder, salt, and sugar then set aside.

Put vegetable oil, shortening, vanilla and extract of lemon together in the bowl of an electric mixer. At high speed, beat well with whisk ties until light and fluffy

Beat the eggs one by one.

Fold the zest of the lemon.

Alternately fold the buttermilk in dry ingredients.

Begin and finish with the dry ingredients. I normally add two liquid ingredient divisions and three dry ingredient divisions. Make sure you mix the batter until no visible lumps are found, do not mix, and then add two prepared 9-inch cakes.

Bake for 30 to 35 minutes at 325 degrees F or until the wooden toothpick inserted in the center is clean. Cool in the saucepan for 10 minutes before transfer to the wire racks.

For Frosting:

Mix the sugar, lemon zest, and butter until it gets crumbly.

Add a bit of the milk with the lemon extract.

Beat until fluffy and smooth, adding just enough milk to bring creamy spreading consistency to the frost.

Fill the cake with frost. If desired, garnish with candied citrus zest.

For Candied Lemon Zest:

Remove the zest with a sharp vegetable skin in long strips and avoid the white pitch.

Put a cup of water to a slow boil, and add one cup of sugar.

Add the lemon zest pieces and boil for approximately 15 minutes. On a wire rack, drain the lemon zest.

Cut into strips and roll in fine sugar when it’s cool.

Lemon Velvet Cake. Our most popular cake to date, for its real lemon flavour and incredible light, airy texture, while still staying moist and delicious.

Rebecca Before this Lemon Velvet Cake, everything started with the best recipe I could ever imagine, the Red Velvet Cake. I liked the humid and tender texture of the pastry so… Main Dish Recipes Lemon Velvet Cake. Our most popular cake to date, for its real lemon flavour and incredible light, airy texture, while still staying moist and delicious. European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/4 cups sifted all-purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 c sugar
• 2/3 cup vegetable oil
• 1/3 c vegetable shortening (room temperature)
• 1 tsp good quality vanilla extract
• 2 tsp pure lemon extract
• 3 large eggs
• 1 1/2 cups buttermilk
• zest of 2 small or one large (lemon) grated and finely chopped
• FOR FROSTING
• 4 cups icing sugar, powdered sugar
• 1 cups unsalted butter
• 1 tsp pure lemon extract
• 1 tsp minced lemon zest, optional
• 2 tbsp milk, approximately

Instructions

Start by preparing two  9 inch round cake pans with full grease and flour, lined with 2 circles of parchment paper on the bottom. Sift the flour, baking soda. baking powder, salt, and sugar then set aside.

Put vegetable oil, shortening, vanilla and extract of lemon together in the bowl of an electric mixer. At high speed, beat well with whisk ties until light and fluffy

Beat the eggs one by one.

Fold the zest of the lemon.

Alternately fold the buttermilk in dry ingredients.

Begin and finish with the dry ingredients. I normally add two liquid ingredient divisions and three dry ingredient divisions. Make sure you mix the batter until no visible lumps are found, do not mix, and then add two prepared 9-inch cakes.

Bake for 30 to 35 minutes at 325 degrees F or until the wooden toothpick inserted in the center is clean. Cool in the saucepan for 10 minutes before transfer to the wire racks.

For Frosting:

Mix the sugar, lemon zest, and butter until it gets crumbly.

Add a bit of the milk with the lemon extract.

Beat until fluffy and smooth, adding just enough milk to bring creamy spreading consistency to the frost.

Fill the cake with frost. If desired, garnish with candied citrus zest.

For Candied Lemon Zest:

Remove the zest with a sharp vegetable skin in long strips and avoid the white pitch.

Put a cup of water to a slow boil, and add one cup of sugar.

Add the lemon zest pieces and boil for approximately 15 minutes. On a wire rack, drain the lemon zest.

Cut into strips and roll in fine sugar when it's cool.

A quick dish but oh, so flavorful and loaded. It’s very easy to make (will only need 10 minutes to prepare), deliciously good and super healthy! It is a complete and comforting meal, loaded with roasted cauliflower that your whole family will love!

INGREDIENTS

1 large head cauliflower (cut into small florets)

2 tablespoon butter (melted)

Sea salt

Black pepper

2/3 c Sour cream

1/4 c Heavy cream

2 cloves Garlic (minced)

1 1/2 c Cheddar cheese (shredded, divided)

6 tablespoon Bacon bits (cooked, divided)

1/4 c Green onions (chopped, divided)

INSTRUCTIONS

Step 1: To prepare the oven, preheat to 450 degrees F or 232 degrees C.

Step 2: Place the cauliflower florets with butter in a large bowl. Then, season with sea salt and black pepper.

Step 3: Transfer in a single layer the cauliflower to a small 1.5 quart or 1.4-liter casserole dish. Or line a pan unless you are using a glass dish or stoneware. And if there is too much cauliflower to fit in just one layer, you can use a larger baking sheet instead. Roast the cauliflower in the oven for 15-20 minutes until they are tender and crisp.

Step 4: In the same bowl, add the sour cream and heavy cream, whisk until smooth. Stir the minced garlic, half of the cheddar cheese, half of the bacon bits, and half of the onions (you can season it with sea salt and black pepper if desired, just don’t oversalt because it will get saltier when the cheese melts).

Step 5: Once done roasting, remove from the oven. Add the cauliflower to the sauce and mix.

Step 6: Pour the cauliflower mixture to the same casserole dish and sprinkle the remaining cheese and bacon bits on top.

Step 7: Return the casserole dish in the oven and bake for another 5-10 minutes or until the cheese melts. Once cooked, garnish with green onions (or chives instead). Serve, and enjoy!

Rebecca A quick dish but oh, so flavorful and loaded. It’s very easy to make (will only need 10 minutes to prepare), deliciously good and super healthy! It is a complete… Main Dish Recipes EASY CHEESY LOADED CAULIFLOWER CASSEROLE RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 large head cauliflower (cut into small florets)
• 2 tablespoon butter (melted)
• Sea salt
• Black pepper
• 2/3 c Sour cream
• 1/4 c Heavy cream
• 2 cloves Garlic (minced)
• 1 1/2 c Cheddar cheese (shredded, divided)
• 6 tablespoon Bacon bits (cooked, divided)
• 1/4 c Green onions (chopped, divided)

Instructions

Step 1: To prepare the oven, preheat to 450 degrees F or 232 degrees C.

Step 2: Place the cauliflower florets with butter in a large bowl. Then, season with sea salt and black pepper.

Step 3: Transfer in a single layer the cauliflower to a small 1.5 quart or 1.4-liter casserole dish. Or line a pan unless you are using a glass dish or stoneware. And if there is too much cauliflower to fit in just one layer, you can use a larger baking sheet instead. Roast the cauliflower in the oven for 15-20 minutes until they are tender and crisp.

Step 4: In the same bowl, add the sour cream and heavy cream, whisk until smooth. Stir the minced garlic, half of the cheddar cheese, half of the bacon bits, and half of the onions (you can season it with sea salt and black pepper if desired, just don't oversalt because it will get saltier when the cheese melts).

Step 5: Once done roasting, remove from the oven. Add the cauliflower to the sauce and mix.

Step 6: Pour the cauliflower mixture to the same casserole dish and sprinkle the remaining cheese and bacon bits on top.

Step 7: Return the casserole dish in the oven and bake for another 5-10 minutes or until the cheese melts. Once cooked, garnish with green onions (or chives instead). Serve, and enjoy!