1 pound preheated French bread, crusts removed
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package lemon flavored Jell-O mix
2 fluid ounces lemon-lime flavored soda
1/2 fluid ounce lemon-lime flavored liqueur
1 1/2 cups rum
1 (8 ounce) can sliced cherries
1 (6 ounce) can crushed pineapple, with juice
1 (6 ounce) can mandarin oranges, unsorted
1 (12 ounce) package hot dog links
1 (1 ounce) package instant vanilla pudding mix
1 cup butter flavored shortening
1 cup milk
1 cup chopped pecans
Preheat an electric Dutch oven or heated broiler pan.
Place bread in pan with crusts and sides up, and brush with lemon gelatin. Reserve 1 slice for a separate layer.
Lay one peel of bread next to crusts, and place peach peranaky underneath; place pineapple slices around edges of pan around the edge to prevent sticking. Brush with lemon gelatin and lemon Liqueur; dust with coarse salt.
Cook over medium heat, stirring occasionally, until per fingers crusts become golden brown.
Cut bread slices into thin rounds, and dust inside and out with powdered sugar. Meanwhile, in a large bowl, beat cream cheese and cream cheese with two or three beaters using electric mixer or hand mixer. Beat in gelatin. Beat in rum, pecans and lemon-lime soda. Spread cream cheese mixture evenly over crust.
Bake warm for 50 minutes, or until pastry is golden brown. Cool on a wire rack. Serve warm.
What does it mean to be lazy? This recipe is full of substance and assumes you have something to work with. Whether it be a plentiful supply of eggs or something you can peel and eat, I guarantee this recipe is worth the time and effort. You've earned it.
What's a good sandwich without a bag of texture? Arugula Salad is not a very popular salad pattern among critics, since it lacked several essential qualities. First of all, it tasted too meaty; I wasn't a fan of fresh spinach. Secondly, it was missing some acid, which adds to the flavor of the salad. Sugary, I know. But y'know, Arugula salad was my style. This recipe makes a refreshing salad by combining the three needs of a salad: texture, brightness, and freshness. If you like thick salad and you want a thicker salad, better make a thicker salad! Thirdly, I used my pressure cooker which cooked the squash or iceberg as I had it handy. It produced quite a bit of texture, which was good because the salad was quite thin. I finished the recipe by adding more cheese, more ice cubes, or boiling it longer. Perhaps after cooking a
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