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Grandma's Russian Tea
Drink European

Grandma's Russian Tea

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Steep tea bags in boiling water until tea is of desired strength, 4 to 5 minutes. Remove and discard tea bags.
  2. 2 Combine 1 1/2 quarts water, cinnamon stick, and cloves in a large pot; bring to a boil.
  3. 3 Add brewed tea, pineapple juice, sugar, orange juice and lemonade concentrates, and allspice to the boiling water; stir until sugar dissolves.
  4. 4 Serve immediately, or reduce heat to low and keep at a simmer until ready to serve.

By SJTOOLE

Orange Drink
Drink

Orange Drink

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Empty frozen orange juice into a large pitcher. VERY SLOWLY pour in the ginger ale. It is extremely important that you pour slowly because the soda will foam up and lose its carbonation if poured fast. Gently stir until all of orange juice is melted. Toss in all but 4 of the orange slices.
  2. 2 Cut reserved orange slices in half. Pour beverage into 8 glasses and garnish with half slice of orange and a cherry.

By TINAHOLLI

Easy Appetizer Meatballs
Dinner

Easy Appetizer Meatballs

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine pork sausage and spicy pork sausage together in a bowl using your hands. Form mixture into meatballs, about 1 tablespoon each.
  2. 2 Fry meatballs in a skillet over medium heat until browned and completely cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  3. 3 Transfer meatballs to a large bowl and add 1/2 of the orange juice concentrate; gently toss to coat, adding more if needed to completely coat.
  4. 4 Put meatballs in a slow cooker and add the remaining orange juice concentrate; turn on Low setting to keep warm before serving.

By rnelson1636

Luau Punch
Drink American

Luau Punch

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour pineapple juice and orange juice concentrate into an empty gallon milk jug or pitcher; shake to mix. Pour in lemon-lime soda. You may need to let the fizz settle and then return to pouring. Leave some room at the top of the gallon pitcher to allow for expansion as it freezes. Freeze for 8 to 10 hours.
  2. 2 Let the punch start to thaw 2 to 3 hours before serving. Serve slushy.

By CINDYRN

Golden Baked Acorn Squash
Dinner

Golden Baked Acorn Squash

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Melt 1 tablespoon butter in a 9x13 inch baking dish. Coat pan evenly with melted butter.
  2. 2 In a saucepan, mix the remaining butter, brown sugar, frozen orange juice concentrate, and brandy . Bring to a boil, and remove from heat.
  3. 3 Place squash halves cut side down in the baking dish, and bake 30 minutes, or until easily pierced with a knife. Turn squash over, and drizzle with the sauce. Continue baking 15 minutes. Cool slightly before serving.

By ORNERY

Orange Juice Jelly

Orange Juice Jelly

4.0

Prep
20 min
Cook
10 min
Total
510 min

Instructions

  1. 1 Place orange juice concentrate, water, and pectin in a saucepan. Bring to a boil over high heat, stirring constantly. Once mixture reaches a boil, add sugar and return to a simmer, stirring constantly. Boil hard for 1 minute, then remove from heat and skim off any scum that has formed at the top.
  2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes.
  3. 3 Pour jelly into the hot, sterilized jars, filling within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids; screw on rings.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water, if necessary, until water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 5 minutes.
  5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
  6. 6 Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all).

By Can_It_Rachael

Orange Baked Ham
Dinner American

Orange Baked Ham

4.4

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place ham in a shallow roasting pan; stud with whole cloves. Combine orange juice concentrate and honey in a small bowl; pour evenly over ham. Tent ham with aluminum foil.
  3. 3 Bake in the preheated oven 1 hour, basting occasionally.

By SARA R

Ginger Orange Glazed Chicken Wings
Appetizer

Ginger Orange Glazed Chicken Wings

4.1

Prep
20 min
Cook
45 min
Total
545 min

Instructions

  1. 1 In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  3. 3 Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.

By DEE78

Fuzzy Navel Slush
Drink

Fuzzy Navel Slush

4.9

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Combine water and sugar in a large freezer container. Stir until sugar is dissolved. Mix in peach schnapps, orange juice concentrate, and lemonade concentrate. Cover and freeze for 4 hours or overnight.
  2. 2 Fill glasses 3/4 of the way full with slush, then top off with lemon-lime soda, and stir to serve.

By Robin Warner

Brandy Slush II
Drink

Brandy Slush II

4.9

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a large saucepan, boil the water. Stir in sugar until dissolved. Add tea bags, and let sit overnight at room temperature.
  2. 2 In a large freezer proof container, combine mixture with orange juice concentrate, lemonade concentrate and apricot brandy. Cover tightly, and freeze, stirring every few hours, until frozen.

By Kerrie