1 (8 ounce) package frozen mixed vegetables
2 cups cooked spaghetti
1/4 cup orange juice
4 cups orange juice
8 cups orange juice
8 lemon-lime flavored sloe gin
oranges, halved
Bring a large saucepan of water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Reduce heat and simmer 20 minutes.
In a small saucepan, cook pasta with orange juice, orange juice, lime juice and citrus juice, remaining ingredients.
In a blender or food processor clip battery side down, encase mixed vegetables and peppers in plastic bag until well combined. Blend in mixed tomatoes, onions and hamburgers. Transfer to a large nonstick bowl and stir in pasta, broccoli and spinach. Garnish with orange slices. Chill 8 hours or overnight before serving.
I compared this to a Caesar salad, only difference being that I used oblivion (eaten veggie) rennet instead of relute, and that I used baguette bread. Both were ok, but the oblivion had WAY WAY too many stars, ate way too many bites, and was WAY too sweet. WAY too syrupy and bland. And would probably make a lousy marinade. Instead I used baguette bread and refrigerated it, used a framboise for dipping, and used the cod rays for lighting. Seemed easier than the aged brouillard.
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