Orange Lime Sauce From The Plaza Hotel Recipes

SHRIMP WITH ORANGE-LIME SAUCE

Provided by Marian Burros

Categories dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 8

Shrimp With Orange-Lime Sauce image

Steps:

Grate lime rind, and squeeze 1 tablespoon juice into a large bowl.
Wash, trim, seed and mince jalapeño; wash, chop cilantro. Add to bowl, with juice concentrate, pepper flakes and salt. Stir in shrimp.
Heat oil in nonstick pot until it is medium hot. Add shrimp and sauce, and heat, about one minute.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

1 lime
1/4 teaspoon minced jalapeño
1 tablespoon chopped cilantro
3 tablespoons orange juice concentrate, undiluted
1/8 teaspoon hot red pepper flakes, optional
2 shakes salt
3/4 pound cooked peeled shrimp
1 teaspoon canola oil

WARM ORANGE SAUCE

I created this because I had made Trishie's Chocolate and Orange Bread Pudding from this site, and felt like this would enhance her recipe and give me more of that orange flavor I was wanting. Use to serve on a warm bread pudding. Crepes or a pound cake would be good also.

Provided by Avon- status quo PRO

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 15m

Yield 6

Number Of Ingredients 8

Warm Orange Sauce image

Steps:

Bring orange juice, sugar, butter, and salt to a simmer in a saucepan over medium heat.
Whisk cold water and cornstarch in a small bowl; whisk cornstarch mixture into the simmering sauce until thickened and no longer cloudy.
Remove sauce from heat and stir in orange peel and triple sec. Serve warm.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 22.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 43.1 mg, Sugar 17.7 g

Ingredients

¾ cup freshly squeezed orange juice
⅓ cup white sugar
3 tablespoons butter
1 pinch salt
¾ cup cold water
2 ½ tablespoons cornstarch
2 tablespoons finely shredded orange peel
2 fluid ounces triple sec

TRIFLE FROM THE PLAZA HOTEL

Make and share this Trifle from the Plaza Hotel recipe from Food.com.

Provided by carrie sheridan

Categories Dessert

Time 9h

Yield 6 serving(s)

Number Of Ingredients 10

Trifle from the Plaza Hotel image

Steps:

Split ladyfingers and arrange on a cookie sheet. Drizzle the sherry over them and allow to stand.
Dissolve gelatin in hot water in a bowl and chill until syrupy.
Arrange half the ladyfingers in the bottom of a 6-cup crystal bowl. Pour gelatin syrup over and chill until the gelatin is firm.
Beat the egg yolks in a heavy saucepan until light. Add sugar gradually, beating all the while until mixture is light and lemon-colored.
Stir in cream and vanilla.
Cook, stirring constantly, over a very low heat or over simmering water, until the mixture coats a metal spoon. Pour sauce immediately into a chilled bowl and cover the surgace with transparent wrap.
Chill thoroughly.
Arrange remaining ladyfingers in the bowl on top of the set gelatin and pour the chilled custard over it. Chill until serving time.
Garnish with a puff of sweetened whipped cream and sprinkle chopped pitaschio nuts around the rim of the trifle.

Nutrition Facts : Calories 422.8, Fat 25.6, SaturatedFat 12.8, Cholesterol 206.9, Sodium 137.8, Carbohydrate 40.1, Fiber 1.2, Sugar 28.8, Protein 8.4

Ingredients

1 (3 ounce) package ladyfingers
1/4 cup sweet sherry
1 (3 ounce) package strawberry gelatin
2 cups hot water
3 egg yolks
1/3 cup sugar
2 cups light cream
1 teaspoon vanilla
1 cup sweetened whipped cream
1/2-1 cup pistachio nut, finely chopped

HOTEL PLAZA

Yield

Serves 1.

Number Of Ingredients 5

Hotel Plaza image

Steps:

Combine all ingredients in a mixing glass and shake well. Strain into a cocktail glass.

Ingredients

1 slice pineapple, coarsely chopped
3/4 ounce gin
3/4 ounce dry vermouth
3/4 ounce sweet vermouth
3 or 4 ice cubes