diannecerkvenik64
Well-known member
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ISO: ISO of any ORANGE OR LEMON RECIPE from lemons and oranges
- Thread starter diannecerkvenik64
- Start date
In Search Of:
Here's an orange avocado salad that I never get tired of...
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=4691
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=4691
diannecerkvenik64
Well-known member
GREAT RECIPE 2 great ingredients: Oranges and avocados ~ You know the first time I had an avocado
when I moved to Az in 1981 ~ actually I lived here for 4 yrs before I tried one and now I eat them often, instead of mayonaise I use avocado instead ~ a whole better taste to any sandwich ~ for Tuna salad I just put cut slices of avocado and very delicious.
Joe, thank you for your recipes.
when I moved to Az in 1981 ~ actually I lived here for 4 yrs before I tried one and now I eat them often, instead of mayonaise I use avocado instead ~ a whole better taste to any sandwich ~ for Tuna salad I just put cut slices of avocado and very delicious.
Joe, thank you for your recipes.
diannecerkvenik64
Well-known member
I KNOW YOU DO~ I HAVE MADE THAT RECIPE 3 TIMES ~IT IS DELICIOUS with a capital D ~ should repost
recipe it is the best of all bundt cakes smileys/smile.gif
recipe it is the best of all bundt cakes smileys/smile.gif
REC: Lemon Lovely -
I haven't made this in a long time, but I've made it several times. It's delicious and very refreshing. It was too tart for me, so I reduced the amount of lemon, which I noted below. If you're into heavy-duty mouth puckering tartness, then follow the original (at your own risk)!
LEMON LOVELY
"Sharp and light, it resembles a weightless cheesecake and is a delicious way to end a meal."
INGREDIENTS:
12 graham crackers, crushed to crumbs OR 1 cup graham cracker crumbs
6 tb Butter, melted
1/4 c Superfine sugar
1/2 ts Cinnamon
2 tb Water
3 1/2 ts Gelatin
1 c Lemon juice - *Note: This is very tart, so I use 2/3 cup, around 4 1/2 lemons
Grated rind of 1 lemon (I omit this, because recipe is very tart)
1 can evaporated milk (14 1/2 oz)
1/2 c Superfine sugar
DIRECTIONS:
Combine crumbs, butter, 1/4 cup sugar, and cinnamon. Press two-thirds of the mixture into the base of a 1 1/2 quart dish, approximately 8x9 " ( I use an 8x8), and chill while preparing filling.
Sprinkle gelatin over water and let soak for a few minutes. In a saucepan heat the lemon juice (with the rind) to a simmer, then pour over gelatin; stir continuously so the gelatin is thoroughly mixed in. Refrigerate for about 1 hour or until mixture begins to thicken.
Turn the evaporated milk into a bowl and beat it until it is light and fluffy. Beat in the 1/2 cup sugar and lemon mixture and pour evenly over crumb crust. Let chill for a few hours or overnight. Sprinkle the remaining crumb crust mixture evenly over the top and serve.
Serves 6 to 8
I haven't made this in a long time, but I've made it several times. It's delicious and very refreshing. It was too tart for me, so I reduced the amount of lemon, which I noted below. If you're into heavy-duty mouth puckering tartness, then follow the original (at your own risk)!
LEMON LOVELY
"Sharp and light, it resembles a weightless cheesecake and is a delicious way to end a meal."
INGREDIENTS:
12 graham crackers, crushed to crumbs OR 1 cup graham cracker crumbs
6 tb Butter, melted
1/4 c Superfine sugar
1/2 ts Cinnamon
2 tb Water
3 1/2 ts Gelatin
1 c Lemon juice - *Note: This is very tart, so I use 2/3 cup, around 4 1/2 lemons
Grated rind of 1 lemon (I omit this, because recipe is very tart)
1 can evaporated milk (14 1/2 oz)
1/2 c Superfine sugar
DIRECTIONS:
Combine crumbs, butter, 1/4 cup sugar, and cinnamon. Press two-thirds of the mixture into the base of a 1 1/2 quart dish, approximately 8x9 " ( I use an 8x8), and chill while preparing filling.
Sprinkle gelatin over water and let soak for a few minutes. In a saucepan heat the lemon juice (with the rind) to a simmer, then pour over gelatin; stir continuously so the gelatin is thoroughly mixed in. Refrigerate for about 1 hour or until mixture begins to thicken.
Turn the evaporated milk into a bowl and beat it until it is light and fluffy. Beat in the 1/2 cup sugar and lemon mixture and pour evenly over crumb crust. Let chill for a few hours or overnight. Sprinkle the remaining crumb crust mixture evenly over the top and serve.
Serves 6 to 8
diannecerkvenik64
Well-known member
Actually that is an often requested recipe for family get togethers my sister's love it too smileys/smile.gif
REC: Carrot, Orange and Radish Salad
Great combination of fruits and vegetables with a delicious dressing. Very refreshing.
CARROT, ORANGE, AND RADISH SALAD
INGREDIENTS:
1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional)
1 dash Cinnamon
Salt & pepper
Cilantro or flat leaf parsley as garnish
DIRECTIONS:
Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.
Adapted from my files.
Great combination of fruits and vegetables with a delicious dressing. Very refreshing.
CARROT, ORANGE, AND RADISH SALAD
INGREDIENTS:
1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional)
1 dash Cinnamon
Salt & pepper
Cilantro or flat leaf parsley as garnish
DIRECTIONS:
Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.
Adapted from my files.
A great side dish: Carrot Confit
CARROT CONFIT
INGREDIENTS:
1 cup fresh orange juice
1/2 cup extra-virgin olive oil
1 teaspoon finely grated orange zest
1 teaspoon cumin seeds
1 teaspoon minced garlic
Salt
1 pound medium carrots
1 teaspoon fresh lemon juice
Garnish: 2 tablespoons coarsely chopped cilantro, optional
DIRECTIONS:
1. Preheat the oven to 450°. In a medium skillet, combine the orange juice with 1/4 cup of the olive oil, the orange zest, cumin seeds, garlic and a generous pinch of salt and simmer over moderate heat for 3 minutes. Reduce the heat to low and add the carrots, then cover and cook until the carrots are very tender but still hold their shape, about 45 minutes. Transfer the carrots to a plate and keep warm. Increase the heat to high and simmer the sauce until reduced to a syrupy glaze, about 3 minutes. Remove the skillet from the heat and stir the lemon juice and 1 tablespoon of olive oil into the orange sauce.
From RED SNAPPER WITH CARROT CONFIT AND BAKED LEMON
By Jean-Georges Vongerichten
CARROT CONFIT
INGREDIENTS:
1 cup fresh orange juice
1/2 cup extra-virgin olive oil
1 teaspoon finely grated orange zest
1 teaspoon cumin seeds
1 teaspoon minced garlic
Salt
1 pound medium carrots
1 teaspoon fresh lemon juice
Garnish: 2 tablespoons coarsely chopped cilantro, optional
DIRECTIONS:
1. Preheat the oven to 450°. In a medium skillet, combine the orange juice with 1/4 cup of the olive oil, the orange zest, cumin seeds, garlic and a generous pinch of salt and simmer over moderate heat for 3 minutes. Reduce the heat to low and add the carrots, then cover and cook until the carrots are very tender but still hold their shape, about 45 minutes. Transfer the carrots to a plate and keep warm. Increase the heat to high and simmer the sauce until reduced to a syrupy glaze, about 3 minutes. Remove the skillet from the heat and stir the lemon juice and 1 tablespoon of olive oil into the orange sauce.
From RED SNAPPER WITH CARROT CONFIT AND BAKED LEMON
By Jean-Georges Vongerichten
diannecerkvenik64
Well-known member
Meryl, Orange you sweet to post so many of my favorite flavor recipes: I've copied them all into my
favorites ~ Later I am going to find a whole bunch of chocolate recipes for you smileys/smile.gif Sincerely thank you
favorites ~ Later I am going to find a whole bunch of chocolate recipes for you smileys/smile.gif Sincerely thank you
We tried this tonight, Five Spice Tilapia with Citrus Ponzu, VERY good!
I only had regular onion, not green, so I chopped it up very finely and put it into the orange juice/lemon juice mixture and we LOVED it! Also, in case anyone is on a very low sodium diet, please try Braggs Liquid Aminos...awesome substitute for soy sauce and it's much lower in sodium than even low-sodium soy sauce (which has a LOT of sodihttp://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1185375um!!!)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1185375
I only had regular onion, not green, so I chopped it up very finely and put it into the orange juice/lemon juice mixture and we LOVED it! Also, in case anyone is on a very low sodium diet, please try Braggs Liquid Aminos...awesome substitute for soy sauce and it's much lower in sodium than even low-sodium soy sauce (which has a LOT of sodihttp://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1185375um!!!)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1185375