Main Dish Recipes

These are the best homemade meals I had ever had, and everything begins with a simple dough of 7 ingredients. Whenever I get the opportunity, I make these rolls and even bring a pot to my friend who welcomed a baby. They are soft pillows with the finest buttery and flaky texture. All of us are going to ask you to bake them again. When I pull them out of the oven even my youngest eyes light up!

Everyone must have a simple dinner roll recipe. These rolls for dinner are perfect. Like, perfect really. Soft and fluffy, the pillowy texture and buttery flavor will slow down your dinner roll recipe. They are extremely versatile and are essentially a welcome addition to all meals.

Ingredients:

4 cups all-purpose flour

1/3 cup sugar

1 teaspoon salt

1 package dry yeast

1 1/2 cups hot tap water

1 egg

1/3 c butter (softened), or vegetable shortening

Directions:

Sift the sugar, salt, and 2 c of the flour together, then stir the yeast.

At the low-speed mixer, mix in the flour mixture with shortcutting or butter.

Add the hot water and continue mixing. Add the other two cups of flour to make a soft dough and add it. The mixer works with the egg, the hottest of the tap.

I changed my beaters at this point for dough hooks and then allowed a dough to be kneaded for about 10 minutes, placed in an oiled bowl, covered with a towel and allowed it to rise in a warm place for approximately 2 hours.

Push the dough down

It may be cooled or shaped in rolls or loaves at this time and maybe raised for a second time up to double, usually about an hour.

Bake in a 375 ° F preheated oven to a slightly brown color.

It can be frozen and reheated for serving after baking.

Best Light & Fluffy Dinner Rolls

Rebecca These are the best homemade meals I had ever had, and everything begins with a simple dough of 7 ingredients. Whenever I get the opportunity, I make these rolls and… Main Dish Recipes Best Light & Fluffy Dinner Rolls European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon salt
• 1 package dry yeast
• 1 1/2 cups hot tap water
• 1 egg
• 1/3 c butter (softened), or vegetable shortening

Instructions

Sift the sugar, salt, and 2 c of the flour together, then stir the yeast.

At the low-speed mixer, mix in the flour mixture with shortcutting or butter.

Add the hot water and continue mixing. Add the other two cups of flour to make a soft dough and add it. The mixer works with the egg, the hottest of the tap.

I changed my beaters at this point for dough hooks and then allowed a dough to be kneaded for about 10 minutes, placed in an oiled bowl, covered with a towel and allowed it to rise in a warm place for approximately 2 hours.

Push the dough down

It may be cooled or shaped in rolls or loaves at this time and maybe raised for a second time up to double, usually about an hour.

Bake in a 375 ° F preheated oven to a slightly brown color.

It can be frozen and reheated for serving after baking.

This is the favorite side dish of my family ever. For breakfast, lunch, or supper, you can eat it. They would eat it all day, each day, if I let them. Probably because this is not exactly a “skinny” side platter, I don’t make it too frequently. These potatoes are the symbol of comfort and taste, so good that they are worth any calorie. Not only has it been punched potatoes, but it is also both made from cream and cheese. It is not only made from scalloped potatoes. So for special occasions and holidays, I save this special side dish.

Actually, for every vacation dinner, I make this dish. Our Thanksgiving family, Christmas, Easter, and many more meetings have a must-have side. These potatoes are ideal for turkey, chicken, ham, beef, and any other protein you want to serve. This Easy Sour Cream Scalloped potato fits my favorite meat plates deliciously well. For the week I can make 1 saucepan, and have it with any protein I choose. Usually, I have most of those ingredients around my house and it makes these weekly recipes with so little preparation time. The creamy cheesiness of these potatoes ensures that the regular potatoes are regularly served up.

Ingredients:

12 large potatoes, peeled and halved

2 can of cream chicken soup

2 cups sour cream

2 cups shredded Cheddar cheese, divided

salt and ground black pepper to taste

Directions:

Preheat oven at about 350 ° F (175 ° C).

Into a large pot, place the potatoes and cover with salted water. Shrink to medium-low heat and simmer about 15 minutes until tender. Drain. Cut the bowls of potatoes into cubes.

Sprinkle the chicken soup, sour cream, and half of Cheddar cheese in the potato, then add black and salt. Sprinkle with the cheddar cheese and spread the potato mixture into the casserole dish with 9x13inches.

Bake in the preheated oven, then melt the Cheddar cheese for about 30 minutes.

Easy Sour Cream Scalloped Potatoes

Rebecca This is the favorite side dish of my family ever. For breakfast, lunch, or supper, you can eat it. They would eat it all day, each day, if I let… Main Dish Recipes Easy Sour Cream Scalloped Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 9 voted )

Ingredients

• 12 large potatoes, peeled and halved
• 2 can of cream chicken soup
• 2 cups sour cream
• 2 cups shredded Cheddar cheese, divided
• salt and ground black pepper to taste

Instructions

Preheat oven at about 350 ° F (175 ° C).

Into a large pot, place the potatoes and cover with salted water. Shrink to medium-low heat and simmer about 15 minutes until tender. Drain. Cut the bowls of potatoes into cubes.

Sprinkle the chicken soup, sour cream, and half of Cheddar cheese in the potato, then add black and salt. Sprinkle with the cheddar cheese and spread the potato mixture into the casserole dish with 9x13inches.

Bake in the preheated oven, then melt the Cheddar cheese for about 30 minutes.

Caramel shortbread squares were published in Australian Women’s Weekly in the 1970s. The name is supposed to come from Scotland, however. This treat is known by many names: caramel squares, millionaire bars, candy shortcakes, and slices for caramel. Caramel Shortcake Squares has three sections (or layers): Shortbread, Caramel, and Chocolate.

Classic shorts are usually made with 3:2:1 ratio of flour, butter, and sugar. The name shortbread means that the proportion of butter cut into the meat “shortens,” which results in a damp but crumbly cookie. The result is the gluten strands. Shortcakes are unbelievably easy because it only requires butter to be creamed, and sugar to mix with the flour until dough is produced. Store at room temperature in an airtight container. You don’t have to store it in the freezer. At room temperature, the taste of each layer is so much better.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 40

Ingredients:

⅔ cup butter softened

¼ cup white sugar

1 ¼ cups all-purpose flour

½ cup butter

½ cup packed light brown sugar

2 tablespoons light corn syrup

½ cup sweetened condensed milk

1 ¼ cups milk chocolate chips

Directions:

Preheat oven at about 350 degrees F (175 C).

Mix butter, white sugar, and flour in a medium bowl until it is uniformly crumbled. Press into a baking pan of 9 inches square, and bake for 20 min.

In a 2-quarter pan combine 1/2 cup of butter, brown sugar, corn syrup, and condensed sweetened milk. Bring to a boil, keep cooking for a further five minutes. Remove and beat vigorously with a wooden spoon for about 3 minutes. Pour over the baked crust (hot or cool) on top. Cool until it gets firm.

Place the chocolate in a microwave-safe bowl. Then heat 1 minute and mix until 20 seconds of chocolates are melting. Disseminate the chocolate evenly on the layer of caramel. Chill. Slice into 1-inch squares. It must be small because it’s so rich.

Caramel Shortbread Squares

Rebecca Caramel shortbread squares were published in Australian Women’s Weekly in the 1970s. The name is supposed to come from Scotland, however. This treat is known by many names: caramel squares,… Main Dish Recipes Caramel Shortbread Squares European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ⅔ cup butter softened
• ¼ cup white sugar
• 1 ¼ cups all-purpose flour
• ½ cup butter
• ½ cup packed light brown sugar
• 2 tablespoons light corn syrup
• ½ cup sweetened condensed milk
• 1 ¼ cups milk chocolate chips

Instructions

Preheat oven at about 350 degrees F (175 C).

Mix butter, white sugar, and flour in a medium bowl until it is uniformly crumbled. Press into a baking pan of 9 inches square, and bake for 20 min.

In a 2-quarter pan combine 1/2 cup of butter, brown sugar, corn syrup, and condensed sweetened milk. Bring to a boil, keep cooking for a further five minutes. Remove and beat vigorously with a wooden spoon for about 3 minutes. Pour over the baked crust (hot or cool) on top. Cool until it gets firm.

Place the chocolate in a microwave-safe bowl. Then heat 1 minute and mix until 20 seconds of chocolates are melting. Disseminate the chocolate evenly on the layer of caramel. Chill. Slice into 1-inch squares. It must be small because it's so rich.

This is an excellent Easter cookie if you need some ideas. They’re sweet, dark, luminous, cheerful. I believe they taste the next day even better and you can make these completely in advance. These will be swallowed up by your friends and family, I know that for a fact … because mine did. Each last one had been gone. You can add your preferred filling on top of the cookies, I’d like to put strawberries because I am a big strawberry eater myself.

On the Greek island of Samos, the first “cheesecake” may have been made. Care molds dated around 2000 B.C. were excavated by physical anthropologists there. It was probably for thousands of years that cheese and cheese products had stood around but before this prehistory (that period in human history before the invention of writing) we will never really know. Cheese barbecue was considered a good energy supply in Greece and evidence shows that it was used by athletes during the first 776 B.C Olympic Games. Also known to use Greek brides and grooms as a wedding cake was cheesecake.

Ingredients:

1 pound ricotta cheese

2 packages of cream cheese (softened)

1 ½ cups white sugar

4 eggs

1 teaspoon vanilla extract

3 tablespoons cornstarch

3 tablespoons all-purpose flour

½ cup butter, melted and cooled

½ pint sour cream

½ lemon, juiced

1 cup cherry pie filling

Directions:

Cream the cream cheese and the ricotta. Add sugar and smooth. Stir well after each addition. Add lemon juice, vanilla, flour, and corn starch. Beat eggs one at a time. Beat in melted butter gradually. Continue mixing with sour cream to stir well up all the ingredients.

Put into a 9 x 13-inch ungreased pan. Bake for 1 hour at 320 ° F (160 ° C). Turn the oven off and leave for 2 hours inside.

Cut into a square shape. Top with a filling of strawberries, blueberries, or cherry pie. You can put the bars in the freezer

Lemony Italian Cheesecake Cookies

Rebecca This is an excellent Easter cookie if you need some ideas. They’re sweet, dark, luminous, cheerful. I believe they taste the next day even better and you can make these… Main Dish Recipes Lemony Italian Cheesecake Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 pound ricotta cheese
• 2 packages of cream cheese (softened)
• 1 ½ cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• ½ cup butter, melted and cooled
• ½ pint sour cream
• ½ lemon, juiced
• 1 cup cherry pie filling

Instructions

Cream the cream cheese and the ricotta. Add sugar and smooth. Stir well after each addition. Add lemon juice, vanilla, flour, and corn starch. Beat eggs one at a time. Beat in melted butter gradually. Continue mixing with sour cream to stir well up all the ingredients.

Put into a 9 x 13-inch ungreased pan. Bake for 1 hour at 320 ° F (160 ° C). Turn the oven off and leave for 2 hours inside.

Cut into a square shape. Top with a filling of strawberries, blueberries, or cherry pie. You can put the bars in the freezer

For so many years I have been making this recipe, I can’t remember where I got it. You throw together very quickly. My husband ‘discovered’ after fixing several times that the garlic was supposed to be spread across the chicken .. Now, she’s one of his favorites. You have to change this recipe up or down very easily. Make sure that your pan is large enough if it is adjusted. Usually, since we like them, I add more potatoes. A mixed salad is used for serving.

Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 8

Ingredients:

¼ cup butter

6 chicken leg quarters (divided into drumsticks and thighs)

6 Yukon Gold potatoes (large), cut into chunks

24 cloves garlic, unpeeled

salt and ground black pepper to taste

¼ cup maple syrup

Directions:

Preheat oven at about 200 ° C (400 ° F). Preheat oven.

In a roasting pot, put the butter and melt in the oven. When the butter melts, swirl the bottom of the roast pan to coat, and put into the chicken batters in the bowl, thighs, potatoes, and unpeeled garlic clove. Turn the chicken, potatoes, and garlic to coat with butter. Sprinkle with salt and black pepper.

Bake in the preheated oven so that the chicken is not pink anymore inside it and the juices are smooth, about 40 minutes, with the pan dripping 3 times. Brush the chick pieces with maple syrup and stir the spoon over the potatoes.

Bake in the oven for about 20 more minutes until chicken and potatoes are browned. In a thick part of a thigh, an instant-read thermometer should read at least 165 F (74 C). Squeeze garlic from the baked cloves and spread the soft garlic on the chicken. In the chicken and potatoes, pour pan juices.

Tip:

The aluminum foil can be used to maintain moist food, to cook food evenly, and to facilitate cleaning.

Garlic Roasted Chicken and Potatoes

Rebecca For so many years I have been making this recipe, I can’t remember where I got it. You throw together very quickly. My husband ‘discovered’ after fixing several times that… Main Dish Recipes Garlic Roasted Chicken and Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ cup butter
• 6 chicken leg quarters (divided into drumsticks and thighs)
• 6 Yukon Gold potatoes (large), cut into chunks
• 24 cloves garlic, unpeeled
• salt and ground black pepper to taste
• ¼ cup maple syrup

Instructions

Preheat oven at about 200 ° C (400 ° F). Preheat oven.

In a roasting pot, put the butter and melt in the oven. When the butter melts, swirl the bottom of the roast pan to coat, and put into the chicken batters in the bowl, thighs, potatoes, and unpeeled garlic clove. Turn the chicken, potatoes, and garlic to coat with butter. Sprinkle with salt and black pepper.

Bake in the preheated oven so that the chicken is not pink anymore inside it and the juices are smooth, about 40 minutes, with the pan dripping 3 times. Brush the chick pieces with maple syrup and stir the spoon over the potatoes.

Bake in the oven for about 20 more minutes until chicken and potatoes are browned. In a thick part of a thigh, an instant-read thermometer should read at least 165 F (74 C). Squeeze garlic from the baked cloves and spread the soft garlic on the chicken. In the chicken and potatoes, pour pan juices.

Tip:

The aluminum foil can be used to maintain moist food, to cook food evenly, and to facilitate cleaning.

A dish of jalapeno cream cheese and shredded chicken is served in my favorite local Mexican restaurant. I experimented with and produced dishes containing both of these ingredients. These creamy enchiladas are probably as popular in your home as in my home. For this recipe, I have many requests. For marriages, I place the recipe as a present in a pleasant casserole dish.

Preparation time: 25 minutes
Cooking time: 1 hour and 15 minutes
Serves: 7

Ingredients:

3 skinless, boneless chicken breast halves

1 teaspoon cayenne pepper

½ teaspoon garlic powder

salt and ground black pepper to taste

2 tablespoons butter

1 large onion, minced

2 jalapeno peppers, seeded and minced

1 (8 oz) package cream cheese

1 tablespoon garlic powder

½ teaspoon cayenne pepper

½ teaspoon paprika

½ teaspoon chili powder

½ teaspoon ground cumin

1 (28 oz) can green enchilada sauce

7 flour tortillas

8 ounces shredded Monterey Jack cheese, divided

Directions:

Preheat oven at about 175 ° C (350 ° F).

Season chicken breasts with 1 tsp cayenne, 1/2 tsp garlic powder, salt, and black pepper. Set in a baking dish.

Put the chicken into the preheated oven and cook it for about 45 minutes, so that the juice is clear. Allow cool chicken, and shred using 2 forks. Put aside the chicken.

In a large saucepan, heat butter and simmer the onion and jalapenos for about 5 minutes; mix in a sliced cream from the cheese and allow the cheese to melt and soften. Mix cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin together. Mix chicken meat in the mixture; remove heat.

Pour the bottom of a 9×13 inch baking dish on half of the sauce of the green enchilada. Place the tortillas out on the surface and sprinkle with approximately 1 tablespoon Monterey Jack of cheese per tortilla, placing the chicken mixture down into a line in the center. Roll out the tortillas and add the rest of the sauce over the enchiladas to the dish, sift down on the sides. Sprinkle 4 ounces of Jack Monterey over the top of the remaining cheese.

In a preheated oven, bake it for 30 to 35 minutes or until filling is warm and cheese is melted.

Note:

When you cut the hot peppers, wear disposable gloves; the oils can burn your skin.

Jalapeno Cream Cheese Chicken Enchiladas

Rebecca A dish of jalapeno cream cheese and shredded chicken is served in my favorite local Mexican restaurant. I experimented with and produced dishes containing both of these ingredients. These creamy… Main Dish Recipes Jalapeno Cream Cheese Chicken Enchiladas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 skinless, boneless chicken breast halves
• 1 teaspoon cayenne pepper
• ½ teaspoon garlic powder
• salt and ground black pepper to taste
• 2 tablespoons butter
• 1 large onion, minced
• 2 jalapeno peppers, seeded and minced
• 1 (8 oz) package cream cheese
• 1 tablespoon garlic powder
• ½ teaspoon cayenne pepper
• ½ teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• 1 (28 oz) can green enchilada sauce
• 7 flour tortillas
• 8 ounces shredded Monterey Jack cheese, divided

Instructions

Preheat oven at about 175 ° C (350 ° F).

Season chicken breasts with 1 tsp cayenne, 1/2 tsp garlic powder, salt, and black pepper. Set in a baking dish.

Put the chicken into the preheated oven and cook it for about 45 minutes, so that the juice is clear. Allow cool chicken, and shred using 2 forks. Put aside the chicken.

In a large saucepan, heat butter and simmer the onion and jalapenos for about 5 minutes; mix in a sliced cream from the cheese and allow the cheese to melt and soften. Mix cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin together. Mix chicken meat in the mixture; remove heat.

Pour the bottom of a 9x13 inch baking dish on half of the sauce of the green enchilada. Place the tortillas out on the surface and sprinkle with approximately 1 tablespoon Monterey Jack of cheese per tortilla, placing the chicken mixture down into a line in the center. Roll out the tortillas and add the rest of the sauce over the enchiladas to the dish, sift down on the sides. Sprinkle 4 ounces of Jack Monterey over the top of the remaining cheese.

In a preheated oven, bake it for 30 to 35 minutes or until filling is warm and cheese is melted.

Note:

When you cut the hot peppers, wear disposable gloves; the oils can burn your skin.

It is an American classic dish made by combining crabmeat with a white sauce or mayonnaise-based on the meal. The dish was invented in and around the Chesapeake Bay by the Colonial Americans. You can’t see Crab Imperial on the menu very often, what a shame. A timeless dish made of fresh lump-crab-meat, Crab Imperial. You’ll like how easy it is to almost as much as you love to eat this classic and ideal dish. You can use this dish with your favorite type of crabmeat to mix lobster, shrimp, mushrooms, and fish. And as soon as you taste my crab imperial’s decadent aroma, it will be your favorite recipe for all time.

In Imperial Sauce, egg yolks et seasonings, usually, include Old Bay, which is a mixture of mayonnaise. Serve for an elegant appetizer with crackers or baguette slices. If there’s any remains, it can create an omelet filling. The food provides important vitamins and minerals which encourage good health and can sometimes be part of your diet. There are a few drawbacks to crab food, but the benefits can overcome these dietary hazards and make crab an intelligent addition to your healthy food plan.

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 1

Ingredients:

1 pound jumbo lump crabmeat (or lump)

1/2 cup mayonnaise

1 teaspoon sugar

1 heaping teaspoon old bay

1 teaspoon finely chopped Italian parsley

1 large egg lightly beaten

a squeeze of lemon juice

Directions:

1. For your imperial sauce, mix mayonnaise, egg, sugar, old bay, lemon juice, and parsley.

2. Crabmeat is gently folded into the imperial sauce and crab meat is not broken off. Use ramekins or small prep bowls to place portions in the baking dish. Bake for 20 minutes in 350 ° F oven (top turns golden brown). Just a few minutes before serving, allow to cool down and be more delicious as they cool slightly.

Maryland Jumbo Lump Crab Imperial

Rebecca It is an American classic dish made by combining crabmeat with a white sauce or mayonnaise-based on the meal. The dish was invented in and around the Chesapeake Bay by… Main Dish Recipes Maryland Jumbo Lump Crab Imperial European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound jumbo lump crabmeat (or lump)
• 1/2 cup mayonnaise
• 1 teaspoon sugar
• 1 heaping teaspoon old bay
• 1 teaspoon finely chopped Italian parsley
• 1 large egg lightly beaten
• a squeeze of lemon juice

Instructions

1. For your imperial sauce, mix mayonnaise, egg, sugar, old bay, lemon juice, and parsley.

2. Crabmeat is gently folded into the imperial sauce and crab meat is not broken off. Use ramekins or small prep bowls to place portions in the baking dish. Bake for 20 minutes in 350 ° F oven (top turns golden brown). Just a few minutes before serving, allow to cool down and be more delicious as they cool slightly.

The Lemon Meringue Pie grandmother is a simple old-fashioned recipe with fresh citrus juice. These recipes are a lemon pastry without corn starch but use the regular flour as a thickener instead. The taste is the perfect equation between sweet and tart, and for amateur bakers, the rustic appearance makes it the favorite one. The Grandma’s Lemon meringue pie is a treasure, not too tart and sweet.

This could be the simplest pie ever for lemon. There are a few rules you don’t have to follow. The recipe is simple and easy. To do this, you don’t have to wait until the perfect weather. Lemon Pie’s grandmother always comes out wonderful. In just a few minutes you make the true lemon filling with flour and egg yolks. The base of lemon is a lemon pudding. Try to skip the crust and meringue and just eat the pudding.

Ingredients:

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 (9 inches) pie crust, baked

4 egg whites

6 tablespoons white sugar

Directions:

Preheat oven at about 350 degrees F (175 degrees C)

For the Filling:

Mix 1 cup of sugar, flour, cornstarch, and salt in a medium saucepan. Whisk together. Mix water, lemon juice, and lemon zest. Cook over medium-high heat, mix often until the mixture boils. Mix the butter. In a small bowl, place the egg yolks and gradually add 1/2 cup of hot sugar. Whisk the egg yolk onto the remaining sugar mixture. Bring to a boil and cook until thick. Remove from heat. Pour the filling into the pastry shell.

For Meringue:

Whip the egg whites until foamy in a large glass or metal bowl. Add sugar and whip until the peaks are stiff. Spread the mixture on the pie, stick the crust edges.

In the preheated oven, bake meringue for 10 minutes or until golden brown.

Grandma’s Lemon Meringue Pie

Rebecca The Lemon Meringue Pie grandmother is a simple old-fashioned recipe with fresh citrus juice. These recipes are a lemon pastry without corn starch but use the regular flour as a… Main Dish Recipes Grandma’s Lemon Meringue Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inches) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Instructions

Preheat oven at about 350 degrees F (175 degrees C)

For the Filling:

Mix 1 cup of sugar, flour, cornstarch, and salt in a medium saucepan. Whisk together. Mix water, lemon juice, and lemon zest. Cook over medium-high heat, mix often until the mixture boils. Mix the butter. In a small bowl, place the egg yolks and gradually add 1/2 cup of hot sugar. Whisk the egg yolk onto the remaining sugar mixture. Bring to a boil and cook until thick. Remove from heat. Pour the filling into the pastry shell.

For Meringue:

Whip the egg whites until foamy in a large glass or metal bowl. Add sugar and whip until the peaks are stiff. Spread the mixture on the pie, stick the crust edges.

In the preheated oven, bake meringue for 10 minutes or until golden brown.

Can you think of something more beautiful than that of a beautiful pink cake with snowy white icing and some lush fresh strawberries?  If you’re a true fan of all strawberry desserts or strawberries and cream, or even strawberries, you’ve got to try this. It has a moist crumb, a strawberry flavor, and it offers so well a sweet layer of cream cheese. With this one, we’ve outdone ourselves.

This is a simple cake that is easily brought together in a bowl. You begin by briefly mixing the dry ingredients before adding the eggs, oil, and milk. In the batter, we used a strawberry-flavored jello mix because it gives the cake a more powerful and outstanding essence of strawberry. The fresh strawberries are also important as it adds a more natural and true strawberry taste, as well as a nice texture (it gives the cake that beautiful rich pink color).

Ingredients:

2 1/2 cups all-purpose flour

2 cups of sugar

1 cup of vegetable oil

1 cup strawberries, mashed and undrained

1 cup strawberries, thinly sliced

1/2 cup milk

4 eggs

1 box (3 oz) strawberry jello mix

1 teaspoon baking powder

1/2 teaspoon baking soda

Cream cheese frosting, for topping

Directions:

Preheat oven at about 350 ° F. Grease and flour a 9-inch baking dish then set aside.

Add sugar, baking powder, flour, baking soda, and jello in a large mixing bowl and mix until well blended with an electric mixer at a low speed.

Add milk, oil, and eggs and combine at low. Add strawberries, speed up to medium, and blend for 2 minutes. Fold the spatula or spoon in one-half sliced strawberries.

Put the batter in a prepared ban and cook for 35-40 minutes, or until the toothpick inserted in the center is clean.

Allow cooling completely for 5 minutes before turning onto a cable rack. Frost with frosting cream cheese and top with other strawberries in pieces.

Strawberries & Cream Cake

Rebecca Can you think of something more beautiful than that of a beautiful pink cake with snowy white icing and some lush fresh strawberries?  If you’re a true fan of all… Main Dish Recipes Strawberries & Cream Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups of sugar
• 1 cup of vegetable oil
• 1 cup strawberries, mashed and undrained
• 1 cup strawberries, thinly sliced
• 1/2 cup milk
• 4 eggs
• 1 box (3 oz) strawberry jello mix
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Cream cheese frosting, for topping

Instructions

Preheat oven at about 350 ° F. Grease and flour a 9-inch baking dish then set aside.

Add sugar, baking powder, flour, baking soda, and jello in a large mixing bowl and mix until well blended with an electric mixer at a low speed.

Add milk, oil, and eggs and combine at low. Add strawberries, speed up to medium, and blend for 2 minutes. Fold the spatula or spoon in one-half sliced strawberries.

Put the batter in a prepared ban and cook for 35-40 minutes, or until the toothpick inserted in the center is clean.

Allow cooling completely for 5 minutes before turning onto a cable rack. Frost with frosting cream cheese and top with other strawberries in pieces.