45512 eight treasure flambee oranges ming tsai Recipes

orange custard, milk, sugar, custard powder, drops orange essence, cocoa powder

orange crush orange soda, chilled, condensed milk , eagle brand, crushed pineapple, not drained

oranges, peeled and cut into small pieces (2 1/2 cups), sugar, orange juice (about), corn starch, cream cheese, softened, ground ginger, milk, flaked coconut, chex* crust, rice chex, brown sugar, ground ginger, butter or margarine, melted

orange juice, lemon juice, ginger ale, scoops orange sherbet

orange juice, vegetable oil, honey, salt, caraway seeds, orange zest, rye flour, bread flour, yeast

orange cake mix, vegetable oil, pecans, powdered sugar, cream cheese, softened, eggs, orange rind, grated

oranges, lemons, water, orange rind, lemon rind, water, granulated sugar , amount equal to fruit mixture

orange juice, honey, dried parsley, dried basil, orange zest, salt, pepper, boneless skinless chicken breasts

orange, dates, cut up, pecans, coarsely chopped, melted butter, orange juice, sugar, egg, beaten, flour, baking soda, baking powder, salt

orange juice, sugar, white corn syrup, orange rind grated, popcorn popped

orange, orange juice, chopped dates, butter, egg, all-purpose flour, granulated sugar, baking soda, baking powder, salt

orange juice, milk, extra large eggs, unsalted butter (i use 2 tbsp), grated orange zest, salt, sugar, bread flour, yeast (1 packet), dried cranberries, toasted chopped walnuts (i never toast mine)

orange jello, boiling water, orange sherbet, crushed pineapple, marachino cherries

orange marmalade, x 4 x 1-inch thick slices, egg bread, whole milk, heavy cream, sugar, egg yolks, whole eggs, cinnamon, grated orange peel, grated lemon peel

orange juice, brown sugar, butter, grated orange peel, salt, fresh sugar snap peas,trimmed, minced fresh mint

orange marmalade, orange juice, cinnamon sticks, broken in half, sugar, fresh cranberries

orange spiced carrots, carrots, thinly sliced, water, orange juice, brown sugar, cornstarch, ginger, nutmeg, chopped parsley, to garnish, cook carrots in water, covered , until tender, 20 to 30 minutes. drain. combine remaining ingredients, except parsley, in bowl. stir well. stir into carrots. cook and stir till sauce thickens and bubbles. sprinkle with parsley before serving.