Add the sour orange juice, sour orange zest, and 4 teaspoons navel orange zest. Stir
Mix milk and egg yolks and slowly add sour orange juice.
Beat hard.
Beat 1 egg white stiff.
Fold into sour orange mixture. Beat remaining egg whites and gradually add sugar and cream of tartar.
Put into baked pie shell and bake at 350\u00b0 until egg whites are golden brown, about 10 minutes.
Help yourself to sour oranges anytime.
In a mortar mash the raw garlic, Scotch bonnet, salt, and cumin until fairly smooth. Scrape this into a bowl and set aside.
In a saucepan over medium heat, warm the oil until just hot and pour it over the garlic-chili mix, stirring the ingredients. Remove the pan from the heat and let it stand for 10 minutes.
Whisk in the sour orange juice and the vinegar. Season with pepper. Refrigerated, this will keep up to 3 months.
Note: the amount of sour orange juice will depend on if
This is made from sour oranges.
Mix milk and egg yolks and slowly add sour orange pieces.
Beat 1 egg white until stiff. Fold into sugar and orange mixture.
Pour in baked shell.
inutes.
Meanwhile, for the sour orange vinaigrette, whisk together the remaining
nd pour 1/4 cup sour orange juice over pork. Cover and
NOTE: If you can't find sour orange juice, use 1/2 cup orange juice combined with 1/2 cup lemon juice.
Crush garlic and salt in a mortar and pestle or in a food processor until it forms a smooth paste. Combine garlic, onion, and orange juice in a bowl.
Heat oil in a skillet, add mixture, and stir for 3 minutes.
This sauce can be used immediately or stored in refrigerator and reheated.
inutes.
Stir in the sour orange juice, water, oregano, cumin, salt
ried oregano, onion, and the sour orange to make a mash - mix
Melt butter; add pepper and rosemary.
Put hens on rack in roasting pan; brush with butter mixture.
Roast at 350\u00b0 for 45 minutes.
While hens are roasting, combine sweet and sour sauce, wine and orange slices.
Heat to boiling.
Roast hens 15 more minutes, basting with sauce.
eparate bowl; lime juice (or sour orange juice), vinegar, set aside.
ith chopped onion, minced garlic, \"sour\" orange juice or alternative mix, and
Mix cornstarch, sugar and salt together.
Add boiling water, juice and grated rind.
Cook over medium heat, stirring constantly, until thickened.
Pour into baked pie shells and chill.
up salt. Stir in the sour orange juice. Set aside.
Make
Brown sausage in a large non-stick skillet over medium-high heat, stirring until it crumbles and is no longer pink.
Drain excess grease, and pat dry with paper towels, if necessary.
Return sausage to skillet.
Stir in ginger and garlic; cook 1 minute.
Add coleslaw mix and cook, stirring occasionally, 3 minutes or until coleslaw mix is tender; let stand 30 minutes to cool.
Spoon 1/4 cup sausage mixture in center of each egg roll wrapper.
Fold top corner of each wrapper over filling; fold left and right corners over filling.
Marinate the beef with garlic, sour orange, salt and pepper for 3 hours.
With a knife, open six holes in the beef and put the ham inside, adding the onion and the green pepper.
Put in pot the oil and the beef, cook it on both sides.
Add garlic and wine and water and cook slowly.
Mix all ingredients in blender.
Pour into baked pie crust, graham cracker crust or into dish (for a crustless pudding). Chill for a few hours.
Sprinkle garlic salt and pepper onto steaks and marinate refrigerated for one hour in juice of sour orange.
After 1 hour, beat eggs and add salt.
Let all juice drip off steaks, dip in egg and roll in breadcrumbs.
Fry in hot oil until brown.
ilantro, and toss with the sour orange or lime juice and generous