Sunday, July 6, 2008

Orange Vinaigrette Dressing

This is a recipe from my friend Carrian which I changed slightly

1/3 C. orange juice
2 T. Apple Cider vinegar
1/3 C. vegetable oil
2 T. sugar
1 T. Good seasons dry Italian dressing mix

combine Ingredients and pour over salad I like it over some of the following

-Mixed Greens salad bag with sliced strawberries. Sometimes I add feta cheese as well.

-Romaine lettuce with craisins, carrot slivers, and salmon (I like this for lunch)

If you want to make it clean you could use fresh squeezed OJ, olive oil and forgo the sugar. I haven't tried this yet so if you do let me know.

This is the original recipe I changed just a few things so I could use items I keep in my kitchen on a regular basis.

French Bread

I "borrowed" this off my friend Elise's Blog thanks Elise

2 cups warm water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5-5 1/2 cups bread flour [I never have bread flour on hand, and it's hard to find here. I use regular flour and it turns out just fine.]


  1. Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).
  2. Add salt, oil, and 3 cups flour; beat for 2 minutes.
  3. Stir in 2 cups flour to make a stiff dough.
  4. Knead until smooth and elastic, about 10 minutes. [I do not knead by hand; I use kitchen aid on medium for approximately 5 minutes.]
  5. Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
  6. Punch down and divide in half.
  7. Shape dough into two long slender loaves.
  8. Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.
  9. Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).
  10. Cover and let rise until doubled.
  11. Bake at 375 degrees for about 30 minutes.
  12. Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust. [Turn finished bread onto cooling rack to avoid soggy bottoms. And for a very soft crust, cover cooling bread with dish towel.]
  13. [It's hard to mess this recipe up. Try it. You will suddenly become a baker.]