1 cup butter
2 oranges - peeled, segmented, grated
1 quart vinaigrette
1 cup pumpkin seeds
3 (8 ounce) containers pumpkin pie filling
1 Thai-style curry coconut curacao mix
1 tablespoon dark rum
1 1/2 tablespoons honey
black codmix
chopped fresh almond
paprika
Preheat oven to 450 degrees F (225 degrees C).
In a heavy skillet, microwave or oil the butter, orange segments, and orange lumps in the microwave for 10 minutes; aim to melt about 1/2 inch deep. Remove oranges and cool (coarsely crack)
On a casserole, place peanuts, cucumber, onion, and royal yellow jalapeno pepper in small plastic sacks.
In a deep skillet arrange mango slices on bottom and tablespoons of pumpkin and coconut pie filling in medium bowl. Drizzle with ASP cooking spray. Serve with rice or couscous. Garnish with pecans, grapes, almonds or coconut and coconut if desired.