46567 eight treasure flambee grand marnier oranges ming tsai Recipes

oranges, egg yolks, sugar, grand marnier, heavy cream , whipped, orange leaves (to garnish )

half-and-half, sugar, plain yogurt (i use dannon), grand marnier (or other type orange liqueur), orange , zest of (plus the slices for optional garnish)

sugar, water, grand marnier, sugar, divided, eggs, water, grated orange rind, fresh orange juice, canola oil, dry breadcrumbs, ground walnuts, whole pitted dates, chopped, salt, egg whites

frozen orange juice concentrate, vanilla ice cream, vanilla vodka, grand marnier, ice cubes

triple sec, grand marnier, light rum, orange juice, creme de almond

oranges, water, sugar, brandy, grand marnier or 2 tbsp cointreau liqueur

heavy cream, light corn syrup, granulated sugar, orange , zest of (removed in strips), bittersweet chocolate, coarsely chopped, unsweetened chocolate, coarsely chopped, unsalted butter, cold , cut into 1/2-inch pieces, grand marnier (optional)

flour, shortening, sugar, eggs, orange extract, vanilla extract, orange rind, grated, triple sec or 1 tbsp grand marnier, cocoa, i like to use 1/4 cup regular cocoa and 1/4 cup dark chocolate cocoa, cream of tartar, baking soda, salt

cream cheese, softened, sugar, grated orange peel, grand marnier, frozen orange juice concentrate, thawed

dried currants, orange-flavored liqueur (recommended ( grand marnier) or 1/4 cup water, all-purpose flour, baking powder, baking soda, salt, unsalted butter, at room temperature , cut into cubes, sugar, eggs, vanilla extract, oranges , zest finely grated, coarse polenta or 1 tbsp cornmeal

sugar (for carmel), almonds, sugar (for flan), eggs, orange juice, orange , zest, grand marnier (optional)

oranges, eggs, separated, sugar, divided, lemon curd or lemon marmalade, orange liqueur (recommended : curacao or grand marnier), pure vanilla extract, heavy cream, lime and yogurt sauce, recipe follows, low-fat vanilla yogurt, lemon or lime curd, pure vanilla extract

orange marmalade, orange juice, cinnamon sticks, broken in half, fresh cranberries, triple sec , grand marnier or other orange liquer (or add to taste), sugar to taste

milk, butter, bittersweet chocolate, egg yolks, granulated sugar, flour, cornstarch, cocoa, orange liqueur (ie. triple sec or grand marnier), grated orange rind

butter or margarine 1 cup milk or yogart, flour pour on liquid, sugar 1 cup sugar, ts baking powder 1 cup orange juice, grated rind of 2 oranges 3 tb lemon juice, ts baking soda 4 tb rum, grated rind of 1 lemon grand marnier icing, ts salt 1/3 cup butter or margarine, eggs 1 tb grated orange rind, chopped walnuts, instructions, cream butter ; gradually add sugar and beat until light. add fruit rinds; add eggs 1 at a time, beating thoroughly after each. add sifted dry ingredients alternately with buttermilk, beating after each addition until smooth. fold in nuts. pour into greased 9 or 10-inch 2-quart tube pan. bake at 350 degrees for 1 hour. strain fruit juices into saucepan. add sugar and rum; bring to boil. pour slowly over hot cake in pan. if all liquid is not absorbed, pour remainder on later., bring butter to room temperature. mix all ingredients, adding enough grand marnier to make a spreading consistency. spread on cooled cake.

zest of 5 navel oranges, removed in strips with a vegetable peeler, water, grand marnier, sugar, milk, egg yolks, whole eggs, orange-flower water (available at specialty foods shops and some supermarkets) or 1 tsp vanilla if desired, salt, orange sections, the rind and pith cut away with a serrated knife, for garnish

navel oranges, peeled ,pith removed and cut into 1/2 inch slices, grand marnier cordon rouge, good quality vanilla ice cream

caster sugar, egg yolks, whole egg, grand marnier or 3 tbsp sweet muscat wine, ground almonds, freshly squeezed unstrained orange juice, unwaxed orange , zest of, cut into juliennes, toasted slivered almonds, a little icing sugar