- bed of lettuce
- ***layer of:
- cannellini
- coarsely chopped marinated artichoke hearts
- olive oil
- lemon juice
- salt
- ribbons of fresh basil
- ***on top:
- chopped heirloom tomato
- oil-cured olives
- olive oil
- golden balsamic vinegar
- minced raw garlic
- salt
- Minute Frosting
- Lemon Curd
- Cake
- cream of tartar
- large eggs whites at room temperature
- light corn syrup
- vanilla
From the Joy of Cooking: This makes a sensation filling for sponge rolls or an Angel Food Cake. You can also marble it into a cheesecake.
- egg yolks
This cake gets its name from its proportion of ingredients: 1 cup butter and milk, 2 cups sugar, 3 cups of flour and 4 eggs, and from cupcakes to layers cakes, as a basic, white cake, it does not fail.
- sifted self-rising flour
- milk
- pure vanilla extract
POINTS® Value: 6
Level of Difficulty: Easy
Baked items like this dish can warm bellies on cool mornings, as well as send a delicious aroma through the house!
- fat-free skim milk
- powdered sugar
- vanilla extract
- ground cinnamon
- unsalted butter
- basmati rice
- all-purpose flour
- eggs
- vanilla extract
- firmly packed dark brown sugar
- baking powder
- Easter chocolate chips
Serve with Yogurt sauce (http://www.recipething.com/recipes/show/5818)
- coarsely shredded potatoes
- eggs
- crumbled feta cheese
- bread crumbs
- Canola oil for frying
“Gluten-Free
In this unusual yet delightful pairing, thick-cut chops are soaked in a pear juice brine mixture, browned and then served with a piquant pear chutney. Enjoy this dish with spinach or green beans."
Nutrition Info
Per serving (About 14.5oz/408g-wt.): 460 calories (90 from fat), 10g total fat, 3g saturated fat, 26g protein, 68g total carbohydrate (4g dietary fiber, 59g sugar), 75mg cholesterol, 580mg sodium
- For the Pear Brine
- # 1/3 cup kosher salt
- # 1/3 cup sugar
- # 1 dried bay leaf
- # 1/2 teaspoon whole cloves
- # 1/2 teaspoon whole peppercorns
- # 1 teaspoon whole allspice berries
- # 2 cups pear juice
- # 2 cups water
- For the Cranberry-Pear Chutney
- # 1 teaspoon canola oil
- # 1 tablespoon finely chopped shallot
- # 1 teaspoon grated fresh ginger root
- # 1 tablespoon lemon juice
- # 1/2 cup dried cranberries
- # 3/4 cup light brown sugar
- # 1/4 teaspoon ground ginger
- # 1/2 cup white wine vinegar
- For the Pork Chops
- # 1 teaspoon butter
- # 1 teaspoon olive oil