Orange Gelatine Monster Recipes

Steps:

• Add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in ice cream and orange juice until blended. Refrigerate until partially set., Fold in oranges. Pour into two 6-cup ring molds coated with cooking spray. Refrigerate overnight or until firm. Unmold onto a serving plate. If desired, serve with orange slices.

Steps:

• In a small bowl, dissolve gelatin in boiling water. Stir in applesauce. Pour into four dessert dishes. Add oranges. Cover and refrigerate for 2 hours or until set.

Steps:

• In a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves.
• To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes.
• Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool.
• Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal.

Steps:

• In a large bowl, soften the gelatin by stirring it into 1/2 cup of the orange juice. Set aside. In a small saucepan, boil 11/2 cups of the juice and the sugar until the sugar is dissolved. Pour the juice over the gelatin and stir to dissolve. Mix in the remaining 2 cups of juice. Let cool completely. Pour into a 4 1/2 cup mold or 4 individual serving glasses. Drop blackberries into the gelatin. Chill for 4 hours until set. Pour enough oil into a saucepan to come up the side of the pan 2 inches. Heat the oil to 350 degrees. Drop the noodles into the oil for 10 seconds. Drain the noodles.
• Top gelatin with the noodles.

Steps:

• Mix together 4 cups of water, orange jello mix, and vanilla pudding mix in a sauce pan. Bring to a boil, stirring the whole time to keep clumps from forming. Once it starts to boil, remove from heat. Pour into a heat-resistant container (I usually use a glass baking dish), cover with plastic wrap and place in the fridge for about four hours. Remove from fridge and break up the jello into chunks. Place in a large bowl. Add in the pineapple, mandarin oranges, and whipped cream and mix around until everything is combined. Keep refrigerated until you are ready to serve.

Steps:

• In a mixing bowl, combine the oranges, pineapple and gelatin. Mix well and chill for 1/2 an hour.
• Add cottage cheese to fruit; stir to mix.
• Gently fold in whipped topping; chill and serve.

Steps:

• Bring water, sugar, cinnamon, zest, and anise seeds if desired, to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and refrigerate for 2 hours. Strain through a fine sieve. Whisk 1 1/4 cups syrup with orange and lemon juices.
• Sprinkle gelatin over 3/4 cup cooled juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain into remaining juice mixture. Pour into a damp 4-cup mold. Refrigerate until set, at least 4 hours or up to overnight. To serve, dip mold in hot water until gelatin loosens, and invert quickly.

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the milk, sour cream and orange zest. Fold in the whipped topping. Spoon into crust. Cover and refrigerate for at least 4 hours.