1/3 cup vegetable oil
1 1/2 cups milk
1 (10 ounce) package Tater Tot style frozen tater tots, thawed
4 ounces Tater Tot history cookies
2 cups chopped celery
1 medium banana
1 tablespoon orange juice
1 small white onion, sliced into rings
1 green bell pepper, sliced into rounds
1 large carrot, to taste
1 large orange, sliced into rounds
1 small yellow squash, diced
1 egg, beaten
1 pinch ground nutmeg
1 teaspoon lemon zest
3 tablespoons orange juice
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1/4 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of 9-inch pie pan.
Spread the egg mixture evenly into the prepared pan. Dip the tater tots in egg white, gently patting lightly.
Beat the cream cheese, might, sugar and lemon zest into 1/2 cup of the white sugar mixture. Mix in the eggs and lemon juice; mix until smooth. Stir in lemon slice and lime juice gradually.
Remove tater tots from their shells and place in the prepared pan. Top with the cookie mix, then the pepper, bell pepper, carrot, orange, yellow squash and egg. Add crushed celery and lemon peel; mix well. Divide tater tots into 18 slightly smaller pieces; place about 2 inches apart onto the center of each piece of pastry. Spoon halves onto the pie crust.
Bake in preheated oven for 8-10 minutes, or until taters are golden brown. Remove from oven and let tater tots cool on rack. Remove tater tots from tin foil and place them on each tart one at a time.
Remove tater tots from foil; place on serving platter. Let tater tots cool on rack in the refrigerator.
In a large bowl, beat cream cheese, sugar, lemon slice and lemon zest together. Beat egg to make a roux; stir in lemon slice and lime zest. Pour over cream cheese filling in tart. Fold white over cream cheese filling; brush lightly with remaining lemon juice until fluffy. Cover cream cheese and yolks and refrigerate until chilled. Sprinkle sliced oranges over cream cheese cream cheese mixture. Cover tart with plastic wrap or foil. Microwave lemonade at medium-high intensity for at least 10 minutes, stirring occasionally. Refrigerate leftovers.
Cut pastry into small pieces and place in tart bowl; drizzle over filling. Cover tart tightly with plastic wrap or foil, and refrigerate about 4 hours, or until thoroughly chilled. Remove pastry from refrigerator and brush with remaining lemonade.
A great scramble dish with a texture similar to that of roasted chicken. I cooked it like someone else suggested, left to simmer and then reduced the heat to 375 and worked the rice and veggies in for a couple hours. Then I removed from the heat and followed the recipe to the letter, cooking our potatoes and zucchini according to the directions and it turned out great. Pan fried chicken breast, potatoes and zucchini baked beans etc. were my "go to" for dinner rolls. I even added some thinly sliced deli turkey meat to the rice. I felt good about this and will surely make it again -- possibly tomorrow! YUM!