Strawberry Orange Juice Food

MONGOLIAN STRAWBERRY-ORANGE JUICE SMOOTHIE

Steps:

• In a blender, combine strawberries, orange juice, ice cubes and sugar. Blend until smooth. Pour into glasses and serve.

STRAWBERRY & ORANGE JUICE

Steps:

• Remove the leaves from the strawberries.
• Cut the oranges in half and juice them, using a citrus reamer or manual juicer. Place the juice, strawberries and extract in a blender and blend until smooth. Cut the remaining oranges into slices about ¼ inch thick and put them in a pitcher along with the ice cubes.
• Pour the juice through a mesh strainer to remove the seeds and pulp then pour the strained juice over the ice and orange slices. Serve immediately.

STRAWBERRY ORANGE DAIQUIRI

Steps:

• Using a vegetable peeler or zester, remove the zest of the orange, taking care to leave the pith behind.
• In a small saucepan over medium heat whisk together the sugar with 1/4 cup water and the orange zest. Bring to a simmer and remove from heat. Cool to room temperature.
• Reserve 4 strawberries for garnish and remove the hulls and roughly chop the remainder. Add the strawberries with the juice of the orange to a blender and fill with ice. Add the cooled orange simple syrup and blend until smooth. Add the rum, if desired, and blend. Pour into glasses and garnish with reserved strawberries.

STRAWBERRIES IN ORANGE JUICE

Steps:

• Stem the strawberries and put them in a serving bowl. Sprinkle with the sugar and pour over the juice. Cover and leave to macerate several hours or overnight before serving.

STRAWBERRY-ORANGE SORBET

Steps:

• Stir 1 cup water and sugar in small saucepan over medium heat until sugar dissolves. Bring to boil. Chill sugar syrup until cold, about 1 hour.
• Combine sliced strawberries, fresh orange juice and orange peel in processor. Puree until smooth. With processor running, gradually add chilled sugar syrup and process until well blended. Transfer sorbet mixture to 13x9x2-inch glass dish. Freeze just until sorbet is firm, stirring every 30 minutes, about 3 hours total. Transfer frozen sorbet to processor. Puree until smooth. Spoon into dessert glasses and serve immediately or freeze in covered container up to 3 days.

STRAWBERRY ORANGE SHAKES

Steps:

• In a blender, combine orange juice, milk, strawberries and sugar. Cover and process until smooth. Add the ice cubes; cover and process until mixture reaches desired consistency. Pour into glasses; garnish with strawberry, orange wedge and mint sprig if desired. Serve immediately.

ORANGE-STRAWBERRY SAUCE

Steps:

• In a food processor, puree strawberries, Grand Marnier, sugar, and tangerine juice. Taste, adding more sugar, if desired. Chill before serving.

STRAWBERRY, ORANGE AND COINTREAU BRUNCH

Steps:

• Turn the oven to a moderate heat.
• In a bowl, combine strawberries, orange juice, Cointreau (or Grand Marnier), caster sugar, orange rind, slivered, toasted almonds and feta cheese.
• Thoroughly grease a shallow baking pan large enough to accommodate four slices of bread without the slices overlapping.
• Place half the slices of bread in the baking pan.
• Divide the strawberry mixture evenly over the slices of bread. Don't worry if some spills over the edges. When you pour the egg mixture over the 'strawberry sandwiches', this should cover the 'sandwiches' and spill over to the sides of the baking pan.
• Top the filled 'strawberry sandwiches' with the remaining bread slices.
• Lightly beat the four eggs, add the milk and beat for an additional 30 seconds, until the eggs and milk are combined.
• Pour the egg/milk over the top of the 'strawberry sandwiches'.
• Stand for 2 minutes.
• Using Dancer^'s recipe for Cinnamon Sugar #41463, combine cinnamon and sugar to make Cinnamon Sugar.
• Bake the 'strawberry sandwiches' in the oven until golden brown.
• Sprinkle the 'strawberry sandwiches' with cinnamon sugar.
• Garnish with fresh herbs and serve with maple syrup.

STRAWBERRY ORANGE JUICE SAUCE

Steps:

• Working in batches, puree berries and juice in blender.
• Transfer to bowl.
• (Can be made one day ahead. Cover and chill.).

COOL & FRUITY STRAWBERRY-ORANGE JELL-O MOLD

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in juice.
• Refrigerate 1 hour or until slightly thickened.
• Stir in oranges; pour into 1-1/2-qt. mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold before serving.

STRAWBERRY ORANGE CREAMSICLE JAM

Steps:

• Combine strawberries, orange juice concentrate, and orange liqueur in an 8 to 10-quart pot. Gradually stir sugar into mixture until dissolved. Bring mixture to a boil, continually stirring. Add pectin, vanilla extract, and orange zest; return to a boil and boil for 1 minute. Remove from heat and skim off foam using a metal spoon.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

STRAWBERRY-ORANGE YOGURT SMOOTHIE

Steps:

• Blend first 4 ingredients in blender until smooth.
• Add ice; blend on high speed until thickened.
• Pour into 2 glasses; top with COOL WHIP. Serve immediately.