2 navel oranges segmented (see note, below), juice reserved
1/2 cup orange marmalade
2 cups part-skim ricotta cheese
shortbread cookies for serving (optional)
Directions
In a small bowl, mix orange juice and marmalade to combine. Add orange segments; mix gently to coat. (To store sauce, cover and refrigerate up to 2 days.)
To serve, divide ricotta among four glasses; top with sauce. Serve with shortbread cookies, if desired.
SEGMENTING AN ORANGE: Using a sharp knife, slice off top and bottom of orange so it sits level on a work surface. Following its curve, cut away peel and white pith. Holding over a bowl, cut along both sides of each segment (close to membrane) to release. Squeeze membranes to collect additional juice.
This was a big hit!Me and my husband finished 4 servings off completely! -_-;;I only had the flap meat, but it was tender enough. Next time, boneless ribeye!
Marc, try this in a 6-8 cup crock pot overnight, starting with about 8 parts boiling hot liquid to start for 1 part of grain - I use part water. Great with faro, and love it even with red rice. Or for diabetics, use millet; it becomes so creamy! no milk is needed just add generous extra whole spices like star anise, cinnamon, anise, cardamom and a nice dose
Ms. Avey’s “Food of the California Gold Rush” fails to mention Chinese food. As Robert F. G. Spier demonstrated in his classic article, “Food Habitsof Nineteenth Century California Chinese,” (California Historical Society Quarterly 1958). Chinese food was a prominent feature of the Gold-Rush-Era San Francisco food scene. (See also, Andrew Coe, Chop Suey: a C
Baby octopus vary in size, so it would be useful to specify the amount of octopus by weight too.The ingredient list calls for shredded carrots, but they're never mentioned in the recipe. Also, since it doesn't say how long to cook them, it sounds like the green onions and peppers are added after the heat is turned off? That doesn't sound right
I don't know if my wife's blog is up to the competition, but I think it's pretty good. Authentic Thai cuisine from Thailand - http://www.JoysThaiFood.com. She's ready to make her blog the main focus in 2015. :P the photo is Pad Cha with Rice :)
It is to do with our British history of Baking competitions in tents like that. It makes more sense for a baking competition to be made (and importantly judged) in a tent rather than a studio.Normally British weather is not so hot so it is not normally and issue. If you watch other series (and even episodes) there is rain and cold tipping it down. The week b
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