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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

  • » A Tender Touch
    1/3 oz Jose Cuervo ® white tequila
    1/3 oz Rumple Minze ® peppermint liqueur
    1/3 oz Tabasco ® sauce

    First pour the Rumple Minze into a chilled shot glass. Now carefully add the Tabasco using a spoon. The idea is to form a even layer of Tabasco on the Rumple Minze without actually mixing them. Add the tequila on top and shoot.
  • » Gin Daisy
    "2 oz gin
    1 oz lemon juice
    1/2 tsp sugar
    1/2 tsp grenadine syrup
    1 maraschino cherry
    1 slice orange

    In a shaker half-filled with ice cubes, combine the wine, lemon juice, sugar, and grenadine. Shake well. Pour into an old-fashioned glass and garnish with the cherry and the orange slice."
  • » Carrot Top Cocktail
    "1/2 oz Stoli ® Ohranj vodka
    1/2 oz DeKuyper ® Peachtree schnapps
    1/2 oz triple sec
    1/2 oz sweet and sour mix
    1/2 oz orange juice
    1 splash grenadine syrup

    Pour the Stoli orange vodka, DeKuyper peach schnapps, triple sec, sour mix, orange juice and grenadine into a collins glass half-filled with ice cubes. Stir well, and serve."
  • » cajun pork with noodles
    1 pound pork tenderloin, cut into bite-size pieces
    1 tablespoon minced onion flakes
    1 tablespoon Cajun seasoning
    1/2 cup mushrooms
    2 cups milk
    2 tablespoons cornstarch thinned with water
    1 box cooked spaghettiIn a large skillet brown the pork tenderloin until it turns white on all sides. Add the minced onion flakes and cook until they are slightly toasted. Add milk, mushrooms and Cajun seasoning. Finally add the cornstarch and cook until thickened.Meanwhile, cook the spaghetti according to the directions on the box. Drain noodles and mix the pork tenderloin mixture together with the noodles.Yields 3 to 4 servings.
  • » israeli cottage cheese levivot
    2 large eggs
    2 cups cottage cheese
    1/2 cup flour
    1/2 teaspoon baking powder
    1 teaspoon salt
    1 teaspoon plus 2 tablespoons granulated sugar
    2 tablespoons unsalted butter
    2 tablespoons oil
    1/2 teaspoon ground cinnamonWhisk eggs until fluffy. Add cottage cheese, flour, baking powder, salt and 1 teaspoon of the sugar and mix well.Heat griddle or nonstick skillet. Place 1 tablespoon of the butter and 1 tablespoon of the oil in skillet and heat until butter is melted. Pour heaping tablespoon of batter onto skillet, flattening slightly with back of spoon and cook in batches until golden brown, turning and browning on other side, 2 to 3 minutes. Repeat with remaining batter, butter and oil, draining pancakes on paper towels.Mix remaining 2 tablespoons sugar and cinnamon in small bowl.Serve pancakes sprinkled with cinnamon sugar.Makes about 20 pancakes.Per serving: 69 calories 4 g fat (1.6 g saturated fat 52 percent calories from fat 4 g carbohydrates 28 mg cholesterol 218 mg sodium 4 g protein 0.1 g fiber

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