92254 rice flambee grand marnier oranges ming tsai Recipes

butter, sugar, flour, milk, orange liqueur , such as grand marnier, grated orange zest, egg yolks, egg whites, salt, cream of tartar, custard sauce

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

pork chops, 3/4-inch thick , smoked if possible, orange juice, chipotle chiles in adobo (canned ), triple sec or 1/4 cup cointreau liqueur or 1/4 cup grand marnier, salt

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

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)

orange juice, passion fruit pulp, sugar, grand marnier or 2 tbsp cointreau liqueur, egg whites

sugar , turbinado is lovely but white will do, no-sugar-needed pectin, figs, stemmed and cut into 1/2-inch pieces, brown sugar, lemon juice, bottled, orange , zest and fruit chopped (skin and pith removed and discarded), grand marnier, fresh rosemary sprig, about four inches, fresh cayenne pepper , your favorite chili minced

sugar, freshly squeezed orange juice (the gelato will only be as good as the orange juice you use!), water, lemon juice, grand marnier or 2 tbsp cointreau liqueur, egg whites, sugar

proof vodka, oranges , juice and zest of, white sugar, brandy flavoring, orange food coloring, mixing jar (sterilized)

oranges, dark chocolate, chopped, thickened cream, eggs, separated, caster sugar, grand marnier

oranges, french vanilla ice cream, grand marnier, ground cinnamon, fresh mint

orange (sliced ), lemon (sliced ), superfine sugar (to taste), merlot (chilled ), cognac, cointreau liqueur or 1/4 cup grand marnier, orange juice, seltzer water (chilled ) or 1 cup club soda (chilled), ice cube

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

orange liqueur (cointreau, grand marnier...), orange juice, grenadine