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ORANGE - Апельсин

6 small, rather sour oranges
3 tablespoons lemon-juice or 3 tablespoons pineapple-juice
Powdered sugar
Fresh mint
2 tablespoons sugar
Separate the orange into sections and remove the thin skin with a pair of scissors. Chill thoroughly, place in glasses, sprinkle with powdered sugar and add the lemon -juice mixed with pineapple-juice or sugar. Sprinkle with chopped mint and garnish with an upright sprig of mint in the center of the glass.
6 large oranges
Juice of 1 lemon
1 banana
2 slices pineapple
Slice off the tops of the oranges and scoop out the inside, being careful not to break the inside white skin of the orange- peel. Put the orange cups into a bowl of ice-water. Cut in small pieces the banana and pineapple, mix these with the orange pulp cut in small pieces, add the lemon-juice, sweeten to taste, and fill the orange shells. Set each one in a small bowl, filled with crushed ice.
The mixed fruit pulp that remains after the orange skins have been filled may be kept in the refrigerator and served as sauce with ice-cream or used in any other way that circumstances suggest.
2 cups orange-juice
l/2 cup sugar
1 teaspoon corn-starch
1 teaspoon grated orange-rind
2 tablespoons cold water
Place orange-juice in saucepan and when it is thoroughly heated add the corn-starch mixed with the cold water. Cook slowly until clear. Add sugar and grated orange-rind. Serve ice-cold in glass sherbet cups.
Peel oranges and free the sections entirely from the membrane. Remove seeds, cut sections in halves crosswise, lay on bed of lettuce leaves, and serve with French dressing. Sprinkle with tarragon or with minced green pepper, if desired. Minced celery may be added.
Mandarin Orange Salad
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup milk
1/2 to 1 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
pinch sugar
pinch ground white pepper
cayenne pepper to taste
3 large heads butter lettuce - torn, washed and dried
1 small Vidalia sweet onion, peeled and sliced into thin rings
1 (11 ounce) can mandarin oranges, drained
6 ounces fresh mushrooms, thinly sliced
salt and pepper to taste
Prepare the dressing by whisking together the sour cream, mayonnaise, milk, garlic, Worcestershire sauce, sugar, white pepper and cayenne pepper. Store in an air-tight container and refrigerate.
Prepare the salad in a large bowl by combining the lettuce, onion, oranges and mushrooms. Add enough dressing to coat and toss. Sprinkle with salt and pepper and add croutons if desired.

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