|A Taste Of Cuba|
|by Ximena Maier|
Cuban cuisine is a fascinating mixture of cultures and ingredients drawn from the island's complex history and its wide-ranging natural resources.
Results 1 - 10 of 49 for orange pepper jelly
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Combine first 4 ... roast over. Mix orange juice, lime rind and juice and jelly; stir well. ... cornstarch to make gravy. Cook at 325°F for 40 minutes per pound.
Saute onions in ... cornstarch. Stir in orange zest, orange juice, jelly, salt and pepper to taste. Bring ... Use jelly that creates a nice, shiny glaze. .
(Note: you can use green bell peppers, in lieu ... before moving. Makes 6-9 1/2 pints and makes a great Christmas present...At least here in Texas it does!
Preheat oven to ... flour, salt and pepper and brown on ... and cover with 3/4 of the sauce. Bake 40 minutes, basting occasionally with remaining sauce.
Heat oven to ... Sprinkle salt and pepper in hen cavities. ... side down. Cover with foil and bake 30 minutes or until done. Make sauce and serve with hens.
Season hens lightly with salt and pepper. Place breast ... a little more orange juice or wine. ... with a dab of jelly (currant, grape, cranberry, etc.).
Heat 2 cups ... Add shallot and orange and lemon zests, ... mixture, red currant jelly, port, dry ... and ground red pepper in small non-corrosive ... hen. Yield: 2 cups.
With a citrus ... the lemon and orange. Drop the ... onion simmer for an additional 5 minutes. Serve hot. This is especially good with wild duck or venison.
Mix: Cut up 2 frying or broiling chickens into serving pieces. Dip pieces into 1/2 cup melted butter, then in crumb mixture. Place in shallow pan. ...
Preheat oven to ... potatoes. Salt and pepper the chops; dredge ... Stir in the jelly, juices, and ... basting occasionally with the remaining sauce. Serves 4.
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