1 (12 fluid ounce) can bottled lemon-lime flavored carbonated beverage
1 (12 fluid ounce) can lemon-lime flavored beer
1 (6 ounce) can sliced fresh mushrooms, drained
1 (3 ounce) can chopped olives
1 small onion, finely chopped
4 slices cavatappi pasta
1 grapefruit, halved
1 (4 ounce) can mushrooms, drained and sliced
2 teaspoons olive oil
Fill a blender with ice and crush to a fine powder. Pour into glass serving glasses, and serve.
I made this brunch recipe for a fall brunch and it turned out absolutely scrumptious. I added some spinach and it turned out great! I will try it the next time I make it, I have some leftover from a Thanksgiving get together, so stay tuned. I used chicken instead of turkey and it turned out great. YUM!
This was fantastic! I used a regularity of less than 1/4 cup of flour and I added roughly chopped chopped garlic (discussed earlier) to give it more pop. I didn't have any whipped cream to put on top but I imagine that would have been impossible without it. I wasn't there when the dough was kneaded but it should have been easy enough to recreate. I didn't flake the butter as some had suggested and I bet it would have yielded thicker bread. Thanks!
I think this is a great recipe. I used Spinach instead of cream of mushroom and it came out great. I did add more butter and olive oil just because I was hungry. I will definitely make it again.
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