Orange Tapioca Recipes

Steps:

• In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for 1 minute. Remove from the heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a serving bowl. Cover and refrigerate for 2 hours.

Steps:

• Finely grate enough orange zest to measure 1 teaspoon. Cut remaining peel and white pith from oranges with a sharp knife, then discard. Cut segments free from membranes, letting them drop into a bowl, then squeeze enough juice from membranes to measure 3 tablespoons, adding it to segments. Add liqueur and 2 tablespoons sugar and toss with segments. Let macerate 20 minutes.
• While orange segments macerate, cook tapioca, milk, grated zest, 1/3 cup sugar, and 1/8 teaspoon salt in a heavy medium saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil, stirring occasionally, then reduce heat to medium-low and gently simmer, stirring constantly, until thickened, about 10 minutes. Drain orange segments in a sieve over saucepan to add liquid to tapioca (reserve segments), then gently simmer, stirring constantly, until tapioca pearls are completely translucent, 20 to 30 minutes.
• Whisk together egg yolks in a metal bowl, then gradually whisk hot pudding into yolks. Quick-chill by setting bowl in an ice bath and stirring occasionally until cool (pudding will be very thick).
• Beat egg whites with a pinch of salt using an electric mixer until they just hold soft peaks. Add remaining tablespoon sugar and beat whites until they just hold stiff peaks.
• Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Fold whites, then cream, into pudding gently but thoroughly.
• Divide orange segments among 6 glasses, ramekins, or small bowls and top with pudding. Chill, covered, at least 1 hour.

Steps:

• 1. In a saucepan, bring water to a boil.
• 2. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for 1 minute.
• 3. Remove from heat and cool completely.
• 4. Fold in oranges, pineapple and whipped topping.
• 5. Spoon into a serving bowl, cover and refrigerate for at least 2 hours.

Steps:

• Mix jello and pudding mix with 3 1/2 cups of water in pad on stove. Bring to a boil while stirring. Cool completely. Mix in oranges and Cool Whip. Chill to set.

Steps:

• Mix tapioca, sugar and water in medium saucepan. Let stand 5 min. Bring to full boil on medium heat, stirring constantly. Remove from heat. Stir in orange zest and juice.
• Pour into medium bowl. Place plastic wrap directly on surface of tapioca.
• Refrigerate 1 hour or until cooled. (Tapioca thickens as it cools.) Gently stir in whipped topping. Spoon into 6 dessert dishes. Store leftover dessert in refrigerator.

Steps:

• Bring the water to a boil in a large saucepan. Whisk in the orange gelatin mix, vanilla pudding mix and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from the heat and allow to cool completely. Fold in mandarin oranges, pineapple and whipped topping. Transfer to a serving bowl and refrigerate for at least 2 hours. Fluff the top using a spoon before serving.

Steps:

• In a 2-quart saucepan whisk together milk, egg, zest, tapioca, and 3 tablespoons sugar until egg is incorporated and let stand 5 minutes. Bring tapioca mixture to a full boil over moderate heat, stirring constantly. Remove pan from heat and stir in vanilla. Cool tapioca mixture, uncovered, 20 minutes. In a food processor pulse cranberries until finely chopped and transfer to a small saucepan. Add remaining 1/4 cup sugar and cook over moderate heat, stirring, until sugar is completely dissolved. Transfer cranberry mixture to a bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
• Transfer tapioca mixture to another bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
• Reserve 1 tablespoon cranberry mixture for garnish. Beginning with cranberry mixture and ending with tapioca mixture, alternately layer mixtures in each of 2 parfait glasses. (Parfaits may be made 1 day ahead and chilled, covered.)
• Garnish parfaits with reserved cranberry mixture.

Steps:

• In a large saucepan, combine the water, sugar and tapioca; let stand for 5 minutes. Bring to a full rolling boil. Remove from the heat; stir in orange juice concentrate. Cool for 20 minutes. , Stir in the peaches and oranges. Transfer to a serving bowl. Cover and refrigerate until serving.

Steps:

• Mix pudding and jello with water and microwave 8 minutes on"High", stir every 2 minutes.
• Remove and chill until almost set.
• Add oranges and Cool Whip; mix.
• Chill until set.

Steps:

• Remove the rind from the orange and lemon using the smallest holes on a box grater. Set aside. Cut the ends off the orange. Remove the peel and outer membranes by following the curve of the fruit with a paring knife. Cut and lift the orange sections away from the membranes. Place in a bowl, cover, and chill.
• In a large saucepan combine the milk, rinds, and the remaining ingredients, including the vanilla seeds. Let sit for 5 minutes. Bring to a boil on medium heat, stirring constantly. Remove from the heat and cool for 30 minutes. Stir well, then place the mixture in a glass bowl, cover, and chill for 3-4 hours.
• To serve, give the tapioca a quick stir and remove the vanilla bean. Spoon the tapioca into individual bowls and garnish with the orange sections.
• Serves 6.
• *Dried vanilla beans are about 5-8 inches long, wrinkled yet supple, and dark brown in color. To split, carefully cut lengthwise from end to end. Inside you will see a dark brown mass of seeds so tiny that they merge together into a soft pulp. Use a knife to scrape these seeds from the bean.