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  • » Orange Tapioca Pudding
    Rind of half an orange, finely grated
    Rind of one lemon, finely grated
    1 orange
    6 cups milk
    1 cup quick-cooking tapioca
    1 cup raw sugar
    Half a vanilla bean, split, seeds scraped and set aside*
    1/4 tsp. salt
    1/2 to 3/4 cup whipping cream
    1 Tbsp. cornstarch

    1. Remove the rind from the orange and lemon using the smallest holes on a box grater. Set aside. Cut the ends off the orange. Remove the peel and outer membranes by following the curve of the fruit with a paring knife. Cut and lift the orange sections away from the membranes. Place in a bowl, cover, and chill.

    2. In a large saucepan combine the milk, rinds, and the remaining ingredients, including the vanilla seeds. Let sit for 5 minutes. Bring to a boil on medium heat, stirring constantly. Remove from the heat and cool for 30 minutes. Stir well, then place the mixture in a glass bowl, cover, and chill for 3-4 hours.

    3. To serve, give the tapioca a quick stir and remove the vanilla bean. Spoon the tapioca into individual bowls and garnish with the orange sections.

    Serves 6

    *Dried vanilla beans are about 5-8 inches long, wrinkled yet supple, and dark brown in color. To split, carefully cut lengthwise from end to end. Inside you will see a dark brown mass of seeds so tiny that they merge together into a soft pulp. Use a knife to scrape these seeds from the bean.

    This recipe is so good, easy and quick! Your kids will love it! This recipe I picked up from wailana yoga, and it works for everyone!
  • » Oriental Chicken Tenders
    1 c. soy sauce1/3 c. sugar4 tsp. vegetable oil1 1/2 tsp. ground ginger1 tsp. five spice powder2 bunches green onion16 chicken tenders (approx. 2 lbs.) Blend soy sauce sugar oil ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender while basting occasionally with marinade.

Random Recipes

  • » Naked Surfer
    "1/2 glass vodka
    1 jigger grenadine syrup
    fill with orange juice

    Pour vodka half-way up an ice-filled beer mug. Add roughly a shot of grenadine. Fill with orange juice, stir, and serve."
  • » Colonial Carrot Pecan Cake
    1 c. salad oil
    2 c. granulated sugar
    2 c. sifted flour
    2 tsp. baking powder
    2 tsp. baking soda
    2 tsp. cinnamon
    1 tsp. salt
    4 eggs
    3 c. grated raw carrots
    1 c. finely chopped pecans
    Combine oil and sugar mix well. Sift together remaining dry ingredients. Add eggs 1 at a time mixing well after each addition. Add carrots and mix well then mix in pecans. Pour into lightly oiled 10 inch tube pan or flat pan that has been sprayed with Pam or similar product. Bake in slow oven (325 degrees) for about 1 hour and 10 minutes. After cooling in pan remove and frost with Orange Glaze. --ORANGE GLAZE--
    1/4 c. cornstarch
    1/2 tsp. salt
    1 tsp. fresh lemon juice
    2 tbsp. grated orange peel
    1 c. fresh orange juice
    1 c. granulated sugar
    2 tbsp. butter
    Combine sugar and cornstarch in saucepan. Add juices slowly and stir until smooth. Add remaining ingredients. Cook over low heat until thick and glossy. Cool and spread on cake. Clearwater Florida
  • » festive guacamole soup
    1 very ripe avocado
    2 large leaves lettuce (preferably romaine or other dark green)
    1/4 cup chopped green onions, with tops
    1 clove garlic, mashed
    2 tablespoons lime juice
    1 to 2 tablespoons ground chile
    4 sprigs fresh cilantro (1/2 teaspoon dried)
    4 cups Swanson's Chicken Broth
    Minced red pepper for garnish
    Sour cream for garnishCut avocado into quarters, remove pit and peel, and put the flesh in a blender or food processor. Tear the lettuce leaves into pieces; place in blender. Add remaining ingredients and 2 cups chicken broth; puree until smooth. Pour into pan; stir in remaining chicken broth. Simmer, covered, for 10 minutes.To serve, garnish with minced red pepper and a dollop of sour cream if desired.Serves 4.
  • » Dump Cake
    1 (16 oz.) can crushed pineapple
    don t drain
    1 can cherry pie filling
    1 box yellow cake mix
    1 c. pecans chopped
    2 sticks butter
    Grease a 9 x 13 inch pan. Spread pineapple on bottom of pan. Dump in pie filling. Gently spread out. Don t mix up. Pour cake mix over this. Sprinkle nuts. Drop butter by spoonfuls on top. Bake at 350 degrees for 1 hour. Marietta GA
  • » Hooker
    "3/4 oz Alize ® Gold Passion liqueur
    2 1/4 oz Tropicana ® fruit punch

    Pour Alize Gold Passion and Tropicana simultaneously over a few ice cubes in a cocktail glass, and serve. Alternatively, blend together with ice in a blender for a frozen drink."

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