cooked rice (desired amount)
cream chicken soup
½ c water
1-3 chicken breasts
shredded cheddar cheese
1 small can crushed pineapple
diced tomatoes
chow mein noodles
green pepper, chopped (optional)
sliced celery (optional)
slivered almonds (optional)
flaked coconut (optional)
Cube and cook chicken in skillet over med-high heat until cooked thoroughly. Heat soup, milk and water, then add cooked chicken. (You can also make a chicken gravy with broth & cornstarch if you prefer it to the soup mixture.) Pour gravy mixture over rice, then top with the remaining ingredients. Enjoy!
from: Cammi's friend Jamie
Tuesday, September 15, 2009
Monday, September 14, 2009
Signature Pizza Crust
2 1/4 t. active dry yeast
1/2 t. brown sugar
1 1/2 c. warm water (110 degrees F)
1 t. salt
2 T. olive oil
3 1/3 c. all-purpose flour
In a large bowl, disolve the yeast and brown sugar in the water, let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until dough is no longer sticky. Place dough in a well oiled bowl, cover, and let rise until double (about 1 hour).
Punch down, form into a tight ball. Allow to rest for a minute, then roll out and prepare with desired toppings.
Bake at 425, about 15-20 minutes.
from: Katy
1/2 t. brown sugar
1 1/2 c. warm water (110 degrees F)
1 t. salt
2 T. olive oil
3 1/3 c. all-purpose flour
In a large bowl, disolve the yeast and brown sugar in the water, let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until dough is no longer sticky. Place dough in a well oiled bowl, cover, and let rise until double (about 1 hour).
Punch down, form into a tight ball. Allow to rest for a minute, then roll out and prepare with desired toppings.
Bake at 425, about 15-20 minutes.
from: Katy
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