Food recipes
Orange Semolina Pudding
Orange Semolina Pudding Ingredients: orange juice, raw honey cream, whipped, cream topping, pressurized oil, olive, salad or cooking orange juice, raw sugars, granulated nuts, pistachio nuts, raw Directions: Preheat o...
Orange Semolina Pudding
Ingredients:
orange juice, raw
honey
cream, whipped, cream topping, pressurized
oil, olive, salad or cooking
orange juice, raw
sugars, granulated
nuts, pistachio nuts, raw
Directions:
Preheat oven to 250F.
Place orange juice and honey in large saucepan, and bring to a boil.
Remove from heat, and stir in semolina and oil.
Cover, and set aside for 15 minutes, stirring once after 2 minutes.
Mix in Grand Marnier.
Place 9-inch round cake pan in oven.
Place sugar in heavy saucepan with water to cover, and cook over low heat until sugar dissolves, swirling pan occasionally.
Increase heat, and boil until sugar caramelizes and turns a deep mahogany brown, watching carefully to prevent burning.
Using hot pads, immediately pour caramel into heated cake pan, tilting pan to spread caramel over bottom and up sides.
Sprinkle with pistachios, and spread with semolina.
Cover with plastic wrap, and refrigerate for at least 4 hours, or overnight.
To serve, 1 hour before eating remove pudding from refrigerator.
Unmold immediately while still cold by running knife around rim of pan and inverting onto serving platter.
If caramel is too firm to unmold, stir briefly over medium-low heat until dissolved, and spread over semolina.
Let sit at room temperature for 1 hour.
Slice into 6 wedges, and serve.
Ingredients:
orange juice, raw
honey
cream, whipped, cream topping, pressurized
oil, olive, salad or cooking
orange juice, raw
sugars, granulated
nuts, pistachio nuts, raw
Directions:
Preheat oven to 250F.
Place orange juice and honey in large saucepan, and bring to a boil.
Remove from heat, and stir in semolina and oil.
Cover, and set aside for 15 minutes, stirring once after 2 minutes.
Mix in Grand Marnier.
Place 9-inch round cake pan in oven.
Place sugar in heavy saucepan with water to cover, and cook over low heat until sugar dissolves, swirling pan occasionally.
Increase heat, and boil until sugar caramelizes and turns a deep mahogany brown, watching carefully to prevent burning.
Using hot pads, immediately pour caramel into heated cake pan, tilting pan to spread caramel over bottom and up sides.
Sprinkle with pistachios, and spread with semolina.
Cover with plastic wrap, and refrigerate for at least 4 hours, or overnight.
To serve, 1 hour before eating remove pudding from refrigerator.
Unmold immediately while still cold by running knife around rim of pan and inverting onto serving platter.
If caramel is too firm to unmold, stir briefly over medium-low heat until dissolved, and spread over semolina.
Let sit at room temperature for 1 hour.
Slice into 6 wedges, and serve.