Citrus Marinade
Ingredients| 1 juice of one lemon 1 juice of four oranges (around 3/4 c, up????) 1 lemon up seafood seasoning* |
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* (found in Lucky s: salt, garlic, onion, pepper, mustard, oregano,
oil of lemon, parsley flakes, and rosemary) From Fatfree Digest
April-May 1994, Formatting by Sue Smith (using MMCONV)
Servings:
1
Also see ...
Citrus Marinated Fruit
Fresh Mint Leaves if desired In small bowl, combine all marinade ingredients; mix well. In large bowl, combine all fruit except strawberries. Pour marinade over fruit. Cover; refrigerate 2 3 hrs to blend flavors, stirring occassionally. Just before serving, gently sti (Upload by user)
Fresh Mint Leaves if desired In small bowl, combine all marinade ingredients; mix well. In large bowl, combine all fruit except strawberries. Pour marinade over fruit. Cover; refrigerate 2 3 hrs to blend flavors, stirring occassionally. Just before serving, gently sti (Upload by user)
Citrus Marinated Mushrooms
Place mushrooms, oil, zests and juices in a non reactive saucepan over high heat. Bring just to a boil and remove from heat. Transfer mixture to a glass jar or bowl, and stir in garlic, salt, mustard seed, oregano,cilantro, cayenne, and pepper. Allow to cool completely, then cov (Upload by user)
Place mushrooms, oil, zests and juices in a non reactive saucepan over high heat. Bring just to a boil and remove from heat. Transfer mixture to a glass jar or bowl, and stir in garlic, salt, mustard seed, oregano,cilantro, cayenne, and pepper. Allow to cool completely, then cov (Upload by user)
Citrus Peanut Dressing
Good for lettuce or fruit salads, or with hard boiled egg. Blend mustard and peanut butter, then gradually beat in orange juice. Stir in yogurt and orange rind and beat until blended and smooth. Chill until needed. Makes 3/4 cup Source: Margo Oliver s Cookbook (Upload by user)
Good for lettuce or fruit salads, or with hard boiled egg. Blend mustard and peanut butter, then gradually beat in orange juice. Stir in yogurt and orange rind and beat until blended and smooth. Chill until needed. Makes 3/4 cup Source: Margo Oliver s Cookbook (Upload by user)
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Citrus Pepper Sorbet
* not juice oranges, peeled and white pith removed Sorbets can be served either as a dessert or as a refresher between courses. Peppers add just a little heat to the frozen fruit juices. If your ice cream freezer holds less than 6 cups, make this in batches or halve the rec (Upload by user)
* not juice oranges, peeled and white pith removed Sorbets can be served either as a dessert or as a refresher between courses. Peppers add just a little heat to the frozen fruit juices. If your ice cream freezer holds less than 6 cups, make this in batches or halve the rec (Upload by user)
Citrus Salad With Raspberry Vinaigrette
The orange, grapefruit, and asian pear should be peeled, sectioned and all of the membrane should be removed. Any mixed greens that you would like to eat "raw" can be mixed and placed in a mound in the middle of a round plate (individual serving). Around this mou (Upload by user)
The orange, grapefruit, and asian pear should be peeled, sectioned and all of the membrane should be removed. Any mixed greens that you would like to eat "raw" can be mixed and placed in a mound in the middle of a round plate (individual serving). Around this mou (Upload by user)
Citrus Sauce For Citrus Sections
Combine the dissolved cornstarch, orange rind, juice, and sugar in a saucepan and simmer for 3 to 5 minutes or until thickened and clear. Remove from the heat and stir in orange liqueur to taste. Pour over chilled citrus sections. Yield: about 2 1/2 cups sauce Copy (Upload by user)
Combine the dissolved cornstarch, orange rind, juice, and sugar in a saucepan and simmer for 3 to 5 minutes or until thickened and clear. Remove from the heat and stir in orange liqueur to taste. Pour over chilled citrus sections. Yield: about 2 1/2 cups sauce Copy (Upload by user)
Citrus Soup Frappe P I.e.s.jjgf65a
Soften: 1 1/2 tb unflavored gelatin. in: 1/4 cup red wine. Dissolve mixture over hot water: Stir in;strained: 1 cup orange juice 3/4 cup raspberry juice 1/4 cup lemon juice Add: 1 cup sauterne 2 tbs. kirsch ? Dash of salt nutmeg to taste 1 cup orange sections I m (Upload by user)
Soften: 1 1/2 tb unflavored gelatin. in: 1/4 cup red wine. Dissolve mixture over hot water: Stir in;strained: 1 cup orange juice 3/4 cup raspberry juice 1/4 cup lemon juice Add: 1 cup sauterne 2 tbs. kirsch ? Dash of salt nutmeg to taste 1 cup orange sections I m (Upload by user)
Citrus Spread.
Finely grate the rind from the lemon and mix with the cheese. Squeeze the juice from the lemon. Add 15 ml or 1 tbsp of the lemon juice and the sugar to the cheese. Keep in the fridge. strongServings:1/strong (Upload by user)
Finely grate the rind from the lemon and mix with the cheese. Squeeze the juice from the lemon. Add 15 ml or 1 tbsp of the lemon juice and the sugar to the cheese. Keep in the fridge. strongServings:1/strong (Upload by user)
Citrus Stacks
Beat 2 tsp. lemon extract into dough. Roll out 1/8" thick; cut out using 3/4", 1 3/4" & 2 1/2" scalloped round cutters. Bake 8 10 minutes. Lightly brush cooled cookies with light corn syrup; stack into tiers. Sprinkle with yellow sugar crystals & candied (Upload by user)
Beat 2 tsp. lemon extract into dough. Roll out 1/8" thick; cut out using 3/4", 1 3/4" & 2 1/2" scalloped round cutters. Bake 8 10 minutes. Lightly brush cooled cookies with light corn syrup; stack into tiers. Sprinkle with yellow sugar crystals & candied (Upload by user)
Citrus Sunset
Prepare JELL O red gelatin as directed. Pour into 8 dessert glasses. Refrigerate about 1 hour or until set but not firm. Meanwhile, prepare JELL O Orange Flavor Gelatin as directed. Refrigerate about 30 minutes or until slightly thickened. Spoon evenly over red gelatin in each g (Upload by user)
TAG: refrigerate, gelatin, ,
Prepare JELL O red gelatin as directed. Pour into 8 dessert glasses. Refrigerate about 1 hour or until set but not firm. Meanwhile, prepare JELL O Orange Flavor Gelatin as directed. Refrigerate about 30 minutes or until slightly thickened. Spoon evenly over red gelatin in each g (Upload by user)
TAG: refrigerate, gelatin, ,
Citrus Vinaigrette Dressing
Put everything in a screw top jar and shake thoroughly. Will keep for a couple of days in the refrigerator. strongServings:1/strong (Upload by user)
Put everything in a screw top jar and shake thoroughly. Will keep for a couple of days in the refrigerator. strongServings:1/strong (Upload by user)
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Citrus Vinaigrette With Hazelnut Oil
PUT THE ORANGE PEEL, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly. b (Upload by user)
PUT THE ORANGE PEEL, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly. b (Upload by user)
Citrus Vinaigrette With Hazlenut Oil
Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly. b (Upload by user)
Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly. b (Upload by user)
Citrus Vinaigrette
Peel orange, grapefruit, lime and lemon. Cut each into segments over a large stainless steel bowl to catch excess juices. Carefully dice segments, cutting not crushing them. Add oil, vinegar, soy sauce and chili sauce to fruit juices in bowl; whisk to blend. Add peppercorns, gin (Upload by user)
Peel orange, grapefruit, lime and lemon. Cut each into segments over a large stainless steel bowl to catch excess juices. Carefully dice segments, cutting not crushing them. Add oil, vinegar, soy sauce and chili sauce to fruit juices in bowl; whisk to blend. Add peppercorns, gin (Upload by user)
Clafoutis Cherry Flan With Ice Cream Pra
Clafoutis, Cherry Flan with Cherry Ice Cream and Pralin (Jura) Units: 300 g = 10.75 oz; 80 g = 2.75 oz; 2 dl = 7/8 cup; 700 g = 1 1/2 lb; 50 g = 1.75 oz; 1 1/2 dl = 5/8 cup Ice Cream Wash and pit the cherries. Puree in a blender with milk (1). Rub through a si (Upload by user)
TAG: cream, sugar, cherry, pralin, clafoutis, cherries, ,
Clafoutis, Cherry Flan with Cherry Ice Cream and Pralin (Jura) Units: 300 g = 10.75 oz; 80 g = 2.75 oz; 2 dl = 7/8 cup; 700 g = 1 1/2 lb; 50 g = 1.75 oz; 1 1/2 dl = 5/8 cup Ice Cream Wash and pit the cherries. Puree in a blender with milk (1). Rub through a si (Upload by user)
TAG: cream, sugar, cherry, pralin, clafoutis, cherries, ,
Classic Apple Crisp
1. In small bowl, stir 1/4 cup brown sugar with 1 tbsp flour and cinnamon. Toss with apples and place in 8" (2L) baking dish. 2. Stir 1/2 cup flour with rolled oats and 1/2 cup brown sugar, and slowly stir in 1/4 cup melted butter. Spread over apple mixture. 3. Ba (Upload by user)
1. In small bowl, stir 1/4 cup brown sugar with 1 tbsp flour and cinnamon. Toss with apples and place in 8" (2L) baking dish. 2. Stir 1/2 cup flour with rolled oats and 1/2 cup brown sugar, and slowly stir in 1/4 cup melted butter. Spread over apple mixture. 3. Ba (Upload by user)
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