Preserved Orange Slice Recipes

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CCP - SEF: 197
Preserved Orange Slices

1. Wash the oranges and cut into one-half-inch slices. Cover with boiling water and cook until tender, or about one hour. Drain, discarding the water. 2. Boil together the sugar and two cups water five minutes, stirring until the sugar is dissolved. Add the... - 27.4518

Pork With Orange Preserve

Combine the meat with a marinade of catsup, soy sauce, honey, garlic, salt, pepper and thyme. Cover and refrigerate for about two hours. Place the meat in a roasting pan and roast at 375 degrees for about two hours, or until the meat is tender, basting... - 37.6435

Orange Rind Preserves

Cut the rind from each orange into seven strips, cutting from stem end to the bottom. Remove the pulp and reserve for another purpose. Roll each strip jelly-roll fashion. Sew the strips together with needle and thread. Place the strips in a bowl, cover with... - 30.0211

Golden Preserves

Pour boiling water over the tomatoes and let stand to loosen skins, then plunge in cold water. Peel and place in a bowl in alternating layers with the sugar. Cover and let stand for about 12 hours. Drain the juice and sugar into a large kettle and add the... - 29.6266

Red Tomato Preserves

Choose firm, meaty tomatoes. Wash, dip quickly into hot water only long enough to slip skins. Remove core and skins, and cut in quarters. With a sharp pointed knife, carefully remove about half of the seeds, preserving the shape of the tomatoes as much as... - 36.1521

Watermelon Rind Preserves

Soak watermelon rind in lime and alum for 2 hours. Then rinse thoroughly. Put watermelon pieces in a large pot. Add water and sugar. Cook for 1 hour and add oranges and pineapple. Cook a short time. Add cherries last. Seal in sterilized jars while hot. - 37.1838

Gooseberry Conserve

GETTING READY 1. Remove stems and tails from gooseberries; wash. 2. In a food chopper, process gooseberries. MAKING 3. In a large saucepan, place gooseberries and bring to a boil. 4. Stir in sugar and bring again to a boil with constant stirring. 5. Stir in... - 34.5448

Summer Berry Compote

Compote (French for "mixture") is a dessert originating from 17th century France made of whole or pieces of fruit in sugar syrup. Whole fruits are immersed in water and with sugar and spices added to the dish, over gentle heat. The syrup may be seasoned with... - 127.622

Orange Marmalade

GETTING READY 1. Slice the ends of the oranges and lemons and then slice thinly along with the peel. 2. Remove the pips and discard them. 3. Measure the fruit and add to a large pan. 4. Add half as much water to the pan. 5. Cover and let oranges soak... - 33.295

Honeyed Peach Preserves

Mix sugar and honey with the peaches. Set aside. Cover ground orange with water and cook until the peel is soft. If more water is needed to finish cooking the orange peel, add just enough to prevent sticking. Cook peaches over low heat until the sugar... - 39.7782

Old-time Tomato Preserves

Peel and quarter tomatoes; cover with sugar. Let stand overnight. Drain; reserve syrup. Heat syrup to a boil; cook until syrup spins thread. Add tomatoes, orange and lemon; cook over low heat until toma- toes are transparent. Place in hot sterilized glasses;... - 27.5069

Easy Pumpkin Preserves

Remove peel and cut raw pumpkin into slices 1/4 inch thick and 1 or 2 inches long. Place in stone jar or earthenware utensil and add sugar. Let mixture stand overnight. Drain liquid from pumpkin and boil liquid until it spins a thread. Add sliced pumpkin and... - 29.7978

Mildred Gwynne's Pumpkin Preserves

Seed, peel and dice the pumpkin. Sprinkle with sugar and set aside. Next day, drain liquid from pumpkin into large heavy-bottomed pot. Measure pumpkin pulp and set aside. For every 10 cups pulp, add 7 cups sugar to liquid drained from pumpkin. Bring liquid... - 38.1973

Peach Conserve

GETTING READY 1. Prepare the fruit. 2. Sterilize jelly jars. MAKING 3. In a large heavy bottomed pan or kettle, combine the fruit with the sugar. 4. Place the pan over a medium flame and bring mixture to a boil stirring until the sugar dissolves. 5.... - 39.6316

Peach Conserve

Remove the thin yellow part of orange peel with a sharp knife, then cut the orange in paper thin slices. Cut the slices in 1/8 to 1/4-inch wedges. Place in kettle and add cold water to just cover. Cook over low heat until peel is soft. Add the remaining... - 35.108

Grape Conserve

GETTING READY 1. Slip skins from washed grapes and reserve skin. MAKING 2. In a large kettle, put skins and add water; gently simmer for 20 minutes. 3. In a small kettle, place grape pulp and cook until pulp is soft and loosens seeds. 4. Using a sieve,... - 38.8599

Fresh Strawberries Deluxe

Place strawberries in covered refrigerator dish. Add remaining ingredients and mix carefully Cover and refrigerate for 2 hours or until served. Serve plain, topped with whipped cream or ice cream or use as sauce over ice cream, pudding or cake. FRESH PEACHES... - 30.4418

Quick Peach Conserve

Peel and slice the peaches. Drain and coarsely chop the cherries. Combine all the ingredients except the pectin. Cook, stirring frequently, over low heat until the peaches are clear, then add the pectin. Bring to a boil and boil for 1 minute. Pour into hot... - 33.0135

Bing Cherry Conserve

MAKING 1. In a large kettle, put together all fruits and juices; bring mixture to a boil and cook until cherries are tender. 2. Stir in sugar; boil for another 10 minutes. FINALISING 3. Into hot sterilized jars, ladle mixture leaving 1/8 inch empty on... - 41.0697

Orange Marmalade

GETTING READY 1. Wash whole fruit and cut unpeeled fruit into very thin slices. 2. Core and discard seeds. 3. In a saucepan, measure and add cut fruits. 4. For every cup of fruit, add 3 cups of cold water; let stand for 24 hours. MAKING 5. Next day, heat the... - 35.4064

Rhubarb Orange Conserve

GETTING READY 1. Cut rhubarb into 1/3 inch cubes and measure; should be 5 cups. 2. Cut candy into eighths. MAKING 3. In a wide saucepan, mix together rhubarb and sugar; cook over high heat with constant stirring until mixture starts to boil. 4. Stir in... - 35.7143

Orange Lemon Marmalade

GETTING READY 1) Slice the oranges and lemon very thinly and measure the sliced fruit mixture. MAKING 2) In a bowl, combine with 2 cups of water for each cup of sliced fruit and keep aside for a day. 3) Next day, allow this mixture to boil for 30 minutes... - 36.4901

Orange Lemon Jelly

Measure the lemon juice and add 3 cups water for each cup lemon juice. Add the orange slices and let stand for 12 hours. Bring the orange mixture to a boil and boil until the oranges are tender. Strain the juice through a cloth or a jelly bag. Measure the... - 30.8426

Lemon Preserves

1. Remove the peel from the lemons and orange. Cut the peel into paper-thin julienne strips and combine with the sliced or chopped fruit. Discard seeds. 2. Add one cup water for each cup pulp and peel. Let stand overnight. 3. Boil the mixture until the peel... - 29.9599

Lemon Preserves

1. Remove the peel from the lemons and orange. Cut the peel into paper-thin julienne strips and combine with the sliced or chopped fruit. Discard seeds. 2. Add one cup water for each cup pulp and peel. Let stand overnight. 3. Boil the mixture until the peel... - 26.8504

Pear And Ginger Preserve

GETTING READY 1) Take a dish and peel and slice the pears core into it. 2) Leave for about 30 minutes after adding the lemon juice and cloves. MAKING 3) In the meantime, take a preserving pan and add sugar and water in it. 4) Stir and bring to boil until the... - 40.8277

Black Cherry Conserve

Cover the orange slices with water and bring to a boil. Boil until soft. Add remaining ingredients except the almonds and boil until thick and clear. Add the almonds and boil for 2 minutes. Pour into hot sterilized jars and seal. - 26.8828

Pear Conserve

Combine the pears and sugar and let stand overnight. Cut the orange in half and extract the juice. Remove and chop half the peel. Combine the pear mixture, orange peel, raisins and juices. Cook for about 30 minutes, then add the nuts and cook for 5 minutes... - 29.6946

Plum Conserve

Combine plums, raisins, orange pulp, orange peel and sugar in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly almost to jellying point, about 15 to 20 minutes. As mixture thickens, stir frequently to prevent... - 33.4912

Plum Conserve

Bring to boil slowly. Cook until thick and clear, stirring constantly to prevent sticking. Pour in scalded jelly glasses; seal with melted paraffin. - 25.5569

Plum Conserve

In large saucepan mix plums and syrup, raisins, sugar, and orange. Bring to boil and simmer for 40 minutes, or until thick. Remove pits. Add lemon juice and nuts. Mix well and pour into hot sterilized jars; seal. - 31.9662

Plum Conserve

GETTING READY 1. Wash the plums properly and remove their stones. 2. Slice oranges very finely. MAKING 3. Mix plums, raisins and oranges together. 4. Add 3/4 cup sugar to each cup fruit and juice. 5. Add this to a kettle and cook until it turns into a thick... - 38.2413

Plum Conserve

MAKING 1) Take a large saucepan and combine in it sugar, plums, raisins, lemon and orange. 2) Add a small amount of water and cook until mixture turns clear and thick. 3) Stir in walnuts and mix. SERVING 4) Pour Plum Conserve in hot sterilized jars and seal... - 32.8911

Peach Conserve

1. With a sharp knife, cut unpeeled oranges into thin slices, 1/4-inch (5-mm) thick. Place in bowl, measure depth, and pour double the amount of water over slices. Let stand overnight at room temperature. 2. Pour oranges and water into a large saucepan. Bring... - 29.5805

Plum Conserve

GETTING READY 1) Pit the plums and slice into quarters. 2) Peel the orange, remove the white membrane from peel and pulp. Slice the peel and pulp in small pieces. MAKING 3) In a saucepan, combine the plums, orange, salt, sugar, corn syrup, cinnamon and... - 40.3742

Harlequin Conserve

Wash all the fruit thoroughly. Pare the peaches, plums and pineapple and cut each fruit into small pieces. Halve the grapes and remove the seeds, using a small pointed knife for the purpose. Slice the orange as thin as possible without removing the peel and... - 33.7532

Heavenly Apricot Conserve

MAKING 1) Take a saucepan and combine apricots, lemon juice, pineapple and oranges in it. 2) Cook over low heat for about 15 minutes or until clear, stirring constantly. 3) Add sugar and cook for another 30 minutes or until mixture reaches desired... - 31.5843

Freezer Peach Conserve

1. Prepare containers and lids for freezer jams 2. Peel, pit, and slice peaches. In large bowl, with potato masher or slotted spoon, thoroughly crush enough peaches to make 1 1/2 cups fruit. From orange, grate 2 teaspoons peel. Peel and section orange; dice... - 35.0991

Cinnamon Flavored Peach Conserve

GETTING READY: 1) Keep glass jars for sterilizing. MAKING: 2) Combine the chopped peaches, raisins, lemon and orange slices, sugar and cinnamon in casserole (3-quart) and mix well. 3) Microwave the casserole with the contents for about 12 to 14 minutes, till... - 47.6797

Delicious Peach Conserve

MAKING 1) Take a large kettle and combine all ingredients in it. Let stand for several hours or overnight. 2) Cook until mixture turns thick. SERVING 3) Pour into hot sterilized jars and seal nicely. - 31.9874

Peach Conserve

MAKING 1) Take a large kettle and combine all ingredients in it. Cook for about 15 minutes or until mixture becomes thick. 2) Let stand for about 5 minutes. SERVING 3) Spoon Peach Conserve in sterilized jars and seal nicely. - 33.8575

Orange Refrigerator Cake

Slice each cake layer in half horizontally, making 4 layers in all. Beat egg whites until stiff, but not dry. In the top part of the double boiler, mix together the sugar, cornstarch, and salt; stir in orange juice, lemon juice, and slightly beaten egg... - 37.8665

Kumquat Orange And Apple Compote

MAKING 1) Mix kumquats, orange and apple and chill. SERVING 2) Top with almonds and serve. - 25.8721

Cured Salmon

MAKING 1. Wrap a large casserole with plastic wrap. Place salmon over the bowl. 2. Cover the salmon with salt, dill seeds and dill. Add in the lemon zest, grape fruit zest and orange zest. Top with orange, lemon and grapefruits. Cover the salmon with another... - 85.0234

Gingered Peach Butter

Bring a large pot of water to a rapid boil. Cut an X in the bottom of each peach. Drop peaches into boiling water. Return water to a boil and cook for 5 minutes. Remove peaches; plunge fruit into ice water to stop cooking. Peel skins from peaches. Chop... - 37.3788

Seville Orange Marmalade

GETTING READY 1. Clean the Seville oranges. Using a knife, cut in half and squeeze out the juice. 2. Put all the pips in a muslin cloth; slice the peel very finely (or mince). MAKING 3. In a preserving pan, add orange juice, lemon juice, sliced peel and... - 34.4501

Mandarin Jelly

1. Drain mandarins, saving juice. Make juice up to 3/4 pint with water. ' . 2. Bring 1/4 pint of this liquid to the boil, dissolve the jelly in it. Add the remaining cold liquid. 3. Separate eggs. Beat yolks with a fork, pour on the jelly whisking with a fork... - 33.2043

Orange Sauce

MAKING 1. In a blender jar with crumbing blades, put together orange marmalade, orange juice, orange, preserved ginger, cornstarch, sugar, vinegar and salt; process for 2-4 seconds until ingredients are finely chopped. FINALISING 2. Into a saucepan, pour... - 43.6062

Oranges With Ginger And White Wine

Oranges With Ginger And White Wine is a mouth watering recipe which you would surely want to get to your guests attention. This great tasting and easy to prepare recipe will surely tempt you to serve to your loved ones. So make sure you dish out this Oranges... - 42.2717

Seville Orange Marmalade

Slice the fruit very thinly. Remove the pips and place in a small bowl. Cover the fruit with 9 cups of the water and the pips with 1 cup. Leave 24-36 hours. Place the fruit and water in a preserving kettle. Bring to the boil, reduce heat, and cook at a bare... - 39.4662

Seville Orange Marmalade

Wash the fruit and put it whole and unpeeled into a saucepan. Pour on 2 pt boiling water and simmer gently with the lid on the pan until the fruit is tender enough to be pierced easily with a fork (approx. 2 hr.). (Alternatively, the whole fruit and water can... - 26.9086

Garnished Peking Dust

Make a crisscross cut on the top of each chestnut. Cook in boiling water until shells burst and chestnuts are soft. Drain, cool, and remove shells. Force through a food mill. Blend in the sugar, salt, and ginger; fold in the whipped cream. Pack into a greased... - 27.141

Hong Kong Sundae Topping

MAKING 1. Drain oranges, reserving 1/4 cup of syrup and in a saucepan combine the syrup with cornstarch. 2. With its liquid stir in the pineapple, the marmalade and the ginger and cook, stirring, over medium heat until mixture thickens and bubbles. 3. Then... - 36.2522

Prickly Pear Marmalade

Wash the pears and lemon. Cut the lemon into paper thin slices. Measure. Chop the orange peel and pulp. Add 4 cups water to the lemon and orange mixture. Let stand for 12 hours in a cool place. Bring to a boil and boil until the peel is tender. Cool. Pare,... - 32.1827

Ripe Tomato Marmalade

1. Mix the tomatoes, sugar and salt in a large kettle and set aside. 2. Peel the oranges and lemons and slice the peel very thin. Boil the peel in the water for five minutes and drain. Add peel to the tomatoes. 3. Slice the orange and lemon pulp, remove the... - 35.0092

Fruit Salad Conserve

Cut the grapes in halves. Pit and dice the plums. Plunge the peaches in hot water until the skins slip, then peel and slice. Combine the peaches, grapes, plums and the orange in a large kettle and add the juice. Bring to a boil and reduce the heat. Simmer,... - 36.2275

Tomato Citrus Marmalade

GETTING READY 1. Chop tomatoes into small pieces. 2. Drain half of the juice and weigh the rest. 3. Measure equal quantity of sugar and mix with tomatoes. 4. Cut oranges and lemons into very thin slices; cut each slice into quarter and discard seeds. 5. In a... - 38.864

Four Citrus Marmalade

GETTING READY 1) Rinse the fruit in water. 2) Skin grapefruit and lemons and remove pith. 3) Cut pulp and peels into slivers or juliennes. 4) Cut the kumquats. 5) Half the oranges, squeeze out the juice and then slice the peel into sticks. MAKING 6) In a... - 37.724

Pear Butter

Wash the pears carefully. Quarter or slice and remove the cores. Add just enough water to prevent the pears from sticking and cook until soft. Press through a fine sieve or food mill. Measure the pulp. Add remaining ingredients and cook for about 15 minutes... - 30.196

Banana Marmalade

Peel and slice the bananas into rounds. Cut out any dark spots. Combine all the ingredients in a large kettle. Cook over low heat, stirring until the sugar dissolves. Cook, stirring frequently to prevent sticking, for about 15 minutes or until the' mixture is... - 30.9239

English Marmalade

1. Slice and seed the unpeeled oranges and lemon as thinly as possible. Cover with the cold water and let stand twenty-four hours. 2. Bring to a boil, add the sugar and remove from the heat. Stir until the sugar has dissolved. Let stand twenty-four hours. 3.... - 24.7071

Amber Marmalade

GETTING READY 1. Wash whole fruits and without peeling, thinly slice them. 2. Remove seeds and cores. 3. Measure sliced fruit in cups and keep in a large bowl; for every cup of fruit, add 3 cups of cold water and let stand for 24 hours. MAKING 4. Next... - 36.6922

Orange Conde

Cut the peel from the oranges, slice the fruit neatly. Blend some of the fruit with the rice pudding. Spoon into 4 individual dishes. Heat the marmalade, jam or jelly. Arrange the rest of the oranges on the rice and top with the hot preserve. - 24.1656

Easy Seville Orange Marmalade

MAKING 1) In the pressure cooker, put the frozen oranges without thawing them and the water. Cover and bring to a 15-pound pressure for 20 minutes. 2) In water, cool the pan to easily and safely release the lid. 3) Prick the skin with a pin to test the... - 35.3305

Orange Marmalade

GETTING READY 1) Rinse the oranges and lemons. 2) Take the rind off the oranges in quarters or sixths. Place the sliced rinds on a flat surface and pull off their white fiber. 3) With a sharp knife slice the rind into very fine slivers. Let the slivers be... - 40.4276

Classic Kora No Murrabo

Peel and discard soft part of gourd. Slice into one-and-a-half-inch slices. Remove pith from orange peel and slice thinly as for marmalade. Blanch and dry. Soak chemical lime in enough water to cover gourd. Allow lime to settle and strain. Soak gourd in... - 42.4989

Orange Sponge Cake

Orange Sponge Cake has a different taste. The sugar cane syrup and orange juice gives the Orange Sponge Cake a very unique taste. - 47.3215

Broiled Orange Chicken

GETTING READY 1) Wash chicken pieces. MAKING 2) Brush chicken pieces with oil and sprinkle salt and pepper over it. ... - 23.2379

Lutece's Tart A L'orange

1. Heat oven to very hot (450°). 2. Arrange patty shells in a circle, just touching, on a floured surface. Roll out, keeping circular shape, to a 12-inch round. Fit into a 9-inch layer-cake pan with removable bottom or a 9-inch fluted quiche pan. Turn edge... - 52.1284

Orange Plum Twists

GETTING READY 1) Preheat the oven to 450°F. MAKING 2) Gently cut the butter into the biscuit mix, then stir in the rind and granulated sugar. 3) Beat the cream and egg together with a fork and stir into butter mixture. 4) On a floured board, knead the... - 40.3706

Mexican Cucumber Orange Salad Tray

GETTING READY 1. Use a vegetable parer to peel the strips of a cucumber lengthwise. Use the parer to make alternate patterns of white and green. 2. Make thin slices of cucumbers and place these in a bowl. 3. Add salt, vinegar and oil. Mix well. Cover and... - 47.549

Barbecued Orange Apricot Ribs

Combine salt, ginger, coriander, paprika, and pepper; rub onto meaty side of ribs. Cover and refrigerate for 2 hours. About an hour before cooking time, soak hickory chips in enough water to cover. Lace ribs accordion-style on spit rod. Secure the ribs with... - 44.4864

Orange Strawberry Sponge Cake

Combine flour and the 1/3 cup sugar; set aside. In a small mixer bowl beat egg yolks with an electric mixer on high speed about 5 minutes or till thick and lemon colored. Combine 3 teaspoons of the shredded orange peel and the orange juice; add to beaten eggs... - 38.7738

Orange Lamb Chops

GETTING STARTED 1. Trim off excess from chops. MAKING 2. In a bowl combined juice, orange peel and thyme and pour it over chops. 3. Allow the mixture to stand for about 1 hour at room temperature or refrigerate it for several hours. Turn the chops atleast... - 37.8323

Ginger-orange Marmalade

Wash oranges and lemons and slice them paper-thin, discarding seeds. Put them into large kettle. Add water. Bring to a boil, turn down heat, cover and simmer about 30 minutes or until rinds are tender. Stir occasionally. Drain ginger saving syrup. Chop ginger... - 34.4604

Fruit Pizza With Orange Glaze

Pizza: Mix together cream cheese and Cool Whip. Spread over top of cookie. Arrange fruit on top of cream cheese, using strawberries for outer ring. Place one large whole strawberry in center. Cover with orange glaze (or apricot preserves). Orange Glaze: Stir... - 45.3972

Apple Pie With Orange Juice

GETTING READY 1) Peel the apple and core properly. Make thick slices. 2) In a bowl, add water and lemon juice. Place the apple slices into the water to preserve their color. 3) Use a deep 9-inch pie dish to line with pastry, using your own favorite recipe. 4)... - 45.7891

Orange Chicken & Hamrolls With Watercress

1. Remove skin and snip off small rib bones from chicken breasts. Arrange in a single layer in large shallow baking pan, 13x9x2; pour salad dressing over; turn to coat all sides; cover lightly; let stand at room temperature, turning occasionally, 2 to 3... - 33.8443

Roasted Ham With Orange-rum Glaze

Orange and rum add a delicious, gooey glaze to a country ham. You can also substitute cranberry or pineapple juice. Look for a really good smoked country ham. The better the quality of your ham, the better the dish will be. - 34.9369

Mandarin Fruit Cup

Drain syrups from orange segments and pineapple into a small bowl; save to add to punch. Combine fruits in a medium size bowl. Stir in remaining ingredients. Chill. Spoon into sherbet glasses. Garnish with slices of preserved ginger, if you wish. - 27.4017

Pear Cream Pie With Apricot Glaze

MAKING 1) In a saucepan, combine the pudding and milk, cook as per the package directions. 2) Turn off the heat and allow to cool for 5 minutes, stirring two times. 3) Pour the mixture into the pie shell and refrigerate for minimum 1 hour. 4) Arrange the pear... - 38.0945

German Pancakes

Combine first 3 ingredients in a medium bowl; stir well. Combine milk and egg in a small bowl; stir well. Add to flour mixture, stirring well with a wire whisk. Coat a 10-inch non-stick skillet with cooking spray, and place over medium-high heat until... - 37.6127

Baked Ham With Cumberland Sauce

This Baked Ham With Cumberland Sauce is superly delicious ! Try out this Baked Ham With Cumberland Sauce with your favorite dishes and tell me if you've enjoyed it ! Your suggestions about this fabulous fruit and meat relish is most welcome ! - 43.4553

Strawberry Gateau

Strawberry Gateau has a mouth watering taste. The sugar cane syrup and orange juice gives the Strawberry Gateau yummy taste. - 46.9895

Ham Steak With Cherry Glaze

Combine and mix preserves and orange or lemon juice; heat and set aside. Center ham slices on cooking grill directly over drip pan; cover kettle and cook 15 minutes. Turn and brush ham with cherry glaze. Cook about 15 minutes or until nicely browned. Serve... - 26.7963

Cherry Chocolate Filling

Mix all ingredients. - 22.0851

Hong Kong Sundaes

Drain mandarin oranges, reserving 1/4 cup syrup. In saucepan, blend reserved syrup and cornstarch. Stir in undrained pineapple, the marmalade, and ginger. Cook and stir over medium heat till mixture thickens and bubbles. Stir in mandarin oranges and... - 35.7714

Cranberry Gooseberry Ham

MAKING 1) Wash cranberries, pick over and drain. 2) In a saucepan, add cranberries, jam, orange juice, several strips of peel, garlic, and mustard and mix well. 3) Stir and allow to boil. 4) Lower heat and simmer for 12 to 15 minutes till cranberries open.... - 39.9312

Pound Fruit Cake

Mix nuts and fruit with 1/2 c of the flour. Work butter with a spoon, until fluffy and creamy; gradually add sugar while continuing to work with a spoon until light. Add eggs, unbeaten, one at a time, and beat thoroughly with a spoon after each addition. Sift... - 39.2025

Duckling With Fruit Salad

Rinse ducklings; pat dry. Place ducklings breast side up on rack in a roasting pan. Sprinkle with salt, pepper, and allspice. Pierce breasts of ducklings with a fork several times. Roast in a 350"F oven about 21/2 hours, or until ducklings are done; drumstick... - 44.0308

Peking Dust

MAKING 1) Make a crisscross cut on the top of each chestnut. 2) In a saucepan, bring the water to boil. 3) Cook the chestnuts in the water until its shells burst and chestnuts are soft. 4) Drain, cool and remove the shells of chestnuts. FINALIZING 5) Force... - 42.9101

Melon-ginger Melange

Add juices to cantaloupe balls. Just before serving, add ginger, banana and sugar. - 21.9675

Ginger Marmalade

Cut oranges into quarters; peel. Slice off any white pith from peel, then with a sharp knife slice the rind very fine. Put in saucepan with soda and water; bring to a boil and simmer 20 minutes, stirring frequently. Meantime discard all white skin plus seeds... - 34.9168

Tipsy Pudding Cake

Spread raspberry preserves over 6 slices of the pound cake; cover with the remaining slices to make 6 sandwiches. Cut each sandwich in quarters and arrange in a 9x13 inch baking dish. Drizzle with just enough sherry to moisten. Prepare the pudding using the... - 26.4679

Glazed Pork Tenderloin Appetizers

1. Place pork tenderloin on roasting rack in dish. Mix salt, preserves and liquid smoke; brush half of mixture on tenderloin. Cover with waxed paper and microwave on medium (50%) 6 minutes; turn tenderloin over. Brush with remaining preserves. Cover and... - 22.5867

Apricot-glazed Ham

Apricot-Glazed Ham is something you need to try out. This Apricot-Glazed Ham is pretty easy to make and will not take much of your time. Check out the recipe of this bake and serve Apricot-Glazed Ham. - 30.6406

English Trifle

Cut cake into 2-inch-thick slices and cut slices into l-by-4-inch strips. Spread preserves over one side of each strip. Arrange half the cake, jam-side up, in the bottom of a 12-cup serving bowl. Sprinkle with half the sherry. Arrange half the fruit over the... - 29.9139

Fresh Fruit Bars

GETTING READY 1) Cut refrigerated sugar cookie dough into thick slices. 2) Preheat oven to 375 degree. MAKING 3) Take baking pan, arrange the cookie dough, and bake for 12 minutes. 4) Let it cool. 5) In a bowl, combine cream cheese, vanilla, and sugar and... - 42.6844

Glazed Pork Tenderloin Appetizers

1. Place pork tenderloin on rack in dish. Cover tightly and microwave on medium (50%) 12 to 14 minutes, turning tenderloin over after 6 minutes, until done (160° on meat thermometer). 2. Mix preserves, salt and liquid smoke. Cut pork diagonally into thin... - 21.8486

Dairy Free Kiwi Flan

MAKING 1) On the sponge cake layer, arrange the sliced kiwis overlapping around the outer edge. 2) Then arrange the sliced oranges in a ring. 3) Repeat the rings with the oranges in the middle. 4) In a small saucepan, heat the brany and preserves until... - 31.8027