Mix all ingredients together until well blended. Serve with fresh fruit!
*Note: you can also use crushed pineapple, zest of a lemon or an orange, etc. depending on the flavor and texture desired.
Mix soups, milk, and rice in bowl. Transfer to large, greased casserole dish. Lay chicken skin side up on top of mixture. Sprinkle with onion soup mix. Cover with foil or lid. Bake at 325 for 2 hours.
Mix the above ingredients and knead for 8 minutes. Let rise 35-40 minutes. Fit into pizza pans and let it rise slightly. Makes enough dough for 3 pizzas (it makes really thick crust so adjust according to your liking).
Pour juice into blender. Add frozen fruit; then scoop sherbet on top. Blend thoroughly until desired consistency (add more orange juice or water to thin; add more sherbet or fruit to thicken).
Flavor Ideas:Healthy Idea: Just replace sherbet with your flavor of yoplait light yogurt. This changes the texture just a bit, but it still has a delicious flavor! 3 ingredients: yogurt, frozen fruit, and orange juice. It's as easy as that!
- For a smoothie with a "kick," try: orange juice, orange sherbet, blueberries, pineapple, and peaches.
- For a "smoother" smoothie, try: orange juice, raspberry sherbet, bananas, and strawberries.
- For another taste, try substituting apple juice for orange juice and use frozen vanilla yogurt instead of sherbet. Ex: apple juice, frozen vanilla yogurt, and pineapple -- along with 2 Tbsp. coconut milk -- makes a great pina colada smoothie. Or, apple juice, frozen strawberry yogurt, strawberries, and bananas makes a great strawberry banana smoothie.
Directions:
- 1 1/2 Tbsp yeast (... remember: 1 Tbsp = 3 tsp, so 1/2 Tbsp = 1 1/2 tsp)
- 1 1/2 Tbsp kosher salt
- 6 1/2 cups unbleached, all-purpose flour + more for dusting dough
- Cornmeal
1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered, for as long as 2 weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a round top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour 1 cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Makes 4 loaves.
Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack. Bake as directed above, until well browned.
1 Tbsp margarine
2 cloves minced garlic
1 Tbsp flour
1 ¼ cups milk
¼ cup cream cheese
1 cup grated parmesan cheese, plus ½ cup
1 box fettuccini noodles, cooked and drained
Melt margarine over med or med-low heat. Add garlic. Stir in flour. Gradually add milk while stirring with a whisk. Cook 8 minutes or until thick and bubbly. Stir in cream cheese. Add 1 cup parmesan cheese. Stir until cheeses melt. Toss with cooked fettuccini noodles and top with ½ cup grated parmesan cheese, fresh parsley, and pepper.
Stir together sugar, cornstarch, and water. Boil until thick and clear (about 10 minutes-- it should barely drip from spoon). Remove from heat. Add remaining ingredients. Place in 2 pie crusts. Put in fridge for about 30 minutes. Yum!
