Orangecoffeejello Recipes

Steps:

• Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use). Using a small sharp knife, trim away the white pith from the orange peels; discard the pith. Put the orange peels in a 2-quart pitcher or large glass bowl. Pour the vodka over the peels and cover with plastic wrap. Steep the orange peels in the vodka for 4 days at room temperature.
• In a medium saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Pour the syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the orangecello through a mesh strainer. Discard the peels. Transfer the orangecello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Steps:

• Combine the well drained oranges and pineapple in a large bowl and mix together with the cottage cheese. Add the dry orange flavored gelatin powder and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.

Steps:

• For the candied orange peels: Bring 3 small pots of water to a boil. Divide the skins in the water and cook for 4 minutes in each pot before draining. This process removes bitterness from the skin.
• Combine the sugar, peppercorns, cloves, cinnamon and 2 1/2 cups water in one of the pots from boiling the oranges and submerge the blanched orange skins. Bring to a simmer and cook over medium-low heat for 45 minutes. (Do not allow the syrup to brown or discolor.)
• Drain the skins of any excess syrup (reserve the syrup for another use, such as for cocktails) and place them in a single layer on a baking sheet fitted with a wire rack. Cover and allow them to sit overnight. Cut them into strips.
• Make the sauce: In a small saucepan over medium heat, stir together the soy sauce, honey, lime juice, garlic and 1/2 cup water and bring to a boil over medium heat until the sauce reduces slightly, about 10 minutes.
• For the stir-fry: In a large heavy-bottomed skillet or wok, heat 1 tablespoon canola oil over medium heat. When the oil begins to smoke, add the mushrooms with a pinch of salt and cook until they soften, 2 to 3 minutes. Remove from the skillet. Add 3 tablespoons oil to the skillet and heat until it smokes lightly. Spread the chicken out in a single layer on a sheet tray and sprinkle with salt. Add the chicken to the skillet in a single layer. Allow the chicken to cook, mostly untouched, stirring once, until it browns around the edges and is cooked through, 3 to 4 minutes.
• Meanwhile, in a separate medium skillet, heat the remaining 2 tablespoons oil over medium heat and add the orange peel strips. Cook until slightly crispy, 3 to 4 minutes.
• To the skillet with the chicken, add the snow peas, garlic, scallions and mushrooms. Taste for seasoning. Add the chiles de arbol, if using, and the grated ginger. Add half of the fried orange peel slices and the sauce, then transfer to a serving platter. Garnish with the remaining fried orange peels. Serve with the rice.

Steps:

• Add pineapple juice and boiling water to Jello.
• Mix milk with pudding and whip until thick.
• Mix Jello and pudding mixtures together and beat slowly, add pineapple, chill 1 hour.
• Add Cool Whip and oranges on top.

Steps:

• Wash and dry the orange thoroughly.
• Using the sharp end of a paring knife, prick the skin of the orange all over.
• Insert the 44 coffee beans into the orange.
• Place the orange in a 1 1/2 quart canning jar.
• Add the sugar cubes and vodka.
• Close the lid making sure the cover is tight.
• Turn the jar upside down.
• Shake for at least a minute or two to help dissolve the sugar.
• Store in a cool, dry spot away from the heat and moisture of a kitchen.
• Each day, shake the jar until the sugar is totally dissolved.
• Allow to set for the entire 44 days until the vodka turns to a pale lovely orange color and has a coffee-orange fragrance.
• To use, remove the orange and coffee beans. Strain the liquid through a fine-meshed sieve into pretty clear bottles or a clear glass decanter.
• Serve in small liqueur glasses at room temperature or slightly chilled. You can also add it to white wine. Makes a nice accompaniment to winter fruit or fruit compotes or alone as an after-dinner drink.

Steps:

• Prepare 1 1/2 cups strong coffee.
• Sweeten brewed coffee to taste, then add vanilla and orange essence.
• Dissolve gelatine according to package directions.
• Combine dissolved gelatine and coffe.
• Fill two cups or glasses with jello mixture, let cool.
• Chill for at least two hours.
• To serve, whip cream and top each serving with half of the whipped cream.
• Sprinkle with cocoa (you can also use some chopped dark chocolate).
• Enjoy!

Steps:

• In a large bowl combine gelatin and cold coffee.
• Allow to sit 10 minutes to soften.
• Add hot coffee, sugar and salt; stir until the sugar is completely dissolved and mixture is clear.
• Pour into individual serving dishes and chill till set.
• Serve with sweetened whipped cream.

Steps:

• Mix all together.
• For 1 cup coffee, place 2 rounded teaspoons in a cup and fill with hot water.

Steps:

• Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about 4-5 hours).
• Beat until creamy.
• Fold in whipped cream, marshmallows, and fruit. Scrape the sides of the bowl to get all the fluff mixture together. Chill about an hour before serving.