1 c Plain yogurt 1/4 c Frozen orange juice concentr 1 tb Sugar Put yogurt, orange juice concentrate, and sugar in a blender. Cover and blend on high speed about two minutes until smooth and frothy. Pour into a tall aglass. Serve immediately. Makes about 1 serving. From Massachusetts Dairy Sampler by Massachusetts Dairy Industry Promotion, Inc.
How To make Sunny Cooler's Videos
Eggs On Toast (Sunny, Buttered, & Poached)
Simply put, these are some of my favorite ways to cook eggs because they're all about 5-10 minuets of prep and you end up with something incredibly delish and very customizable to boot. I even really like a cheese scrambled variation of these with jalapeños, but that's for another day. Hopefully you guys enjoyed the recipe and let me know what your go-to breaky eggs and toast are! ENJOY!
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Best Bartender cocktails at Limewood by Sunny Gurung
Meet Hong Kong famous Mixologist Sunny Gurung at Limewood to enjoy a Rum Cooler, the signature cocktail made with Havana Club. Visit Limewood at Shop 103-104 The Pulse, 28 Beach Rd, Repulse Bay, Hong Kong.
Discover more cocktails recipes at
Cucumber cooler For Summer Sunny Day #zareenbahmeshaanskitchen
Balzano Yoga Blender recipe | Sunny mint juice made in Balzano Yoga Blender
Make sunny mint juice with 100% fiber and maximum nutrition instantly with Balzano Yoga Blender???? . . . #BlissfulLife #BalzanoYogaBlender #BalzanoIndia . . . To Buy This Product: On Website: On Amazon:
Sunny, much cooler Sunday ahead of a midweek warm-up
Highs will only peak in the mid 50s Sunday with abundant sunshine. Overnight, lows will drop to the upper 20s as the kiddos are hitting the bus stop Monday.
Sunny Anderson's Simple Roasted Tomato Soup with Broiled Cheese Toast | The Kitchen | Food Network
Broiled cheese toast is the new grilled cheese! Dip it in Sunny Anderson’s warm roasted tomato soup for the coziest meal ever. #TheKitchen, Saturdays at 11a|10c Get the recipe ▶ Subscribe to Food Network ▶
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Sunny’s Simple Roasted Tomato Soup with Broiled Cheese Toast RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 1 hr Active: 15 min Yield: 4 servings
Ingredients
Olive oil, for drizzling 10 to 12 sprigs fresh thyme 6 cloves garlic Kosher salt and freshly ground black pepper 10 Roma tomatoes, halved lengthwise 2 red bell peppers, stemmed, seeded and halved 1 red jalapeno, sliced lengthwise 1 cup frozen pearl onions (do not defrost) 3 to 4 cups vegetable stock
Toast: 4 slices white bread 4 slices American cheese
Directions
For the soup: Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil.
Drizzle some olive oil in a zig-zag motion on the foil. Add the thyme and garlic and season the baking sheet with salt and pepper. Place the tomatoes, bell peppers and jalapeno on the baking sheet sliced-side down, covering the garlic cloves and thyme as you go along. Pour over the onions, drizzle the top of everything with olive oil and season again with a pinch of salt and a few grinds of pepper. Roast until the onions are golden and slightly charred, about 40 minutes.
Transfer everything from the baking sheet to a blender in batches and pulse until smooth. Pour into a pot and bring to a simmer over medium-high heat, stirring the entire time. Add enough vegetable stock to achieve the desired consistency; you may not use it all. Keep warm on low. For the toast: Preheat the broiler on high.
Put a cooling rack on top of a baking sheet and arrange the bread on the rack. Top each piece of bread with a slice of cheese and place under the broiler. WATCH while they cook: the cheese will melt and bubble, then the corners will begin to blacken--pull them out then! This takes less than a minute. Serve aside or atop a bowl of soup.
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