Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
orange Recipes
(Chronologically Listed)
Stuffed Boneless Cornish Hen W Port Orange Sauce
To prepare hens for stuffing, remove the skin from the backbone area and set aside.
Cut out the backbone, open the hen and remove all bones except the drumsticks.
Boil the wild rice until tender, cool and stuff hens.
Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up.
Season hens with salt and pepper.
Roast at 350f for 45 minutes to 1 hour.
~ ~ sauce: combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil.
Use cornstarch mixed with a little water to achieve desired thickness.
Stir in liqueur and peel and keep warm.
~ ~ chef tommy chan of.
Strawberry-Orange Salad
Stir 1 teaspoon strawberry and 1 teaspoon orange gelatin dry into yogurt; refrigerate.
Pour boiling water on remaining strawberry and orange gelatin in bowl; stir until gelatin is dissolved.
Stir in strawberries; break apart with fork.
Stir in grape juice; refrigerate until partially thickened.
Stir in orange segments.
Pour into 6 cup ring mold.
Refrigerate until firm.
Unmold on salad greens.
Serve with yogurt mixture.
Strawberry-Orange Muffins
Combine strawberries, butter, orange rind & eggs in a blender.
Process just until blended.
Combine flour, 1 1/4 cups sugar, baking powder & salt.
Add strawberry mixture & stir just until moist.
Spoon batter into 12 greased muffin cups.
Sprinkle tops with 2 tsp of sugar.
Bake at 400f for 20 minutes or until muffins spring back when lightly touched in center.
Remove from pans immediately.
Per muffin: 184 cal, 4 grams fat 20%, 45 mg chol, 179mg sod, 34.8 grams carb.
Notes: cinnamon sugar or vanilla sugar would be a nice topping for the muffins.
Strawberry-Orange Milk Shake
Combine all of the ingredients in a blender and process until smoothly blended.
Pour the shake into 2 tall glasses and serve.
Nutrition info: 124 calories; 1 gram fat; 26 grams carbohydrates; 2 mg.
Strawberry-Orange Chicken Salad
Divide spinach and lettuce among two salad plates.
Arrange chicken, strawberries and oranges on lettuce.
Combine syrup and vinegar; drizzle over salads.
Top with nuts if desired.
Strawberry-Topped Puffy Pancake With Creamy Orange Filling
Combine first 3 ingredients in container of an electric blender; cover and process until smooth.
Spoon into a bowl; set aside.
Combine milk and next 4 ingredients in blender container; cover and process until smooth.
Pour into a 9-inch pieplate coated with cooking spray.
Do not stir.
Bake at 425 deg for 15 minutes or until puffed and golden.
Spoon cottage cheese mixture onto pancake.
Strawberry-Orange Spread
Mix the strawberries, pectin, orange peel and orange juice in a 3-quart saucepan until the pectin is dissolved.
Heat over high heat, stirring constantly, to a rolling boil, about 2 minutes.
Add the sugar and bring back to a rolling boil, stirring constantly, then remove from the heat.
Skim off the foam and immediately pour into hot sterilized jars or glasses or freezer containers.
Cover tightly and cool to room temperature.
Refrigerate or freeze no longer than 3 months.
Strawberry Orange Preserves
Spray inside of pot with nonstick cooking spray.
Wash and hull berries.
Remove all small berries and set aside.
Crush or mash remaining berries coarsely in a food processor or by hand hand method is messier but best.
Grind the orange in a food processor until it is a fine paste.
Combine reserved whole berries with crushed berries and pureed orange and mix well.
Place fruit and sugar in pot and stir over medium-low heat to melt sugar and incorporate into fruit.
As sugar dissolves, increase heat to medium-high and simmer jam until foam forms.
Remove foam with slotted spoon.
Continue cooking until jam tests done, 20 to 25 minutes 220 degrees.
Ladle into hot sterilized jars to within 1/8 inch of jar top.
Wipe rims, remove air bubbles with a sterilized knife and place lids on top.
Process boiling water bath for 15 min.
Notes: makes approximately 7 to 9 half-pint jars this can easily become your trademark jam and is a good choice for novice jam-makers.
Strawberries With Orange Sabayon
In the top of a double-boiler with simmering water in the bottom part, combine egg yolks, sugar and juice.
Using an electric mixer, beat mixture until thick and pale, about 4 - 5 minutes.
Remove from heat and stir in orange-flavoured liqueur or rum until smooth.
Refrigerate sauce until cool, about 30 minutes.
Gently fold in whipped cream, cover and refrigerate.
To serve, divide strawberries among 4 large balloon glasses or serving dishes.
Spoon some of the sauce over and garnish with a mint sprig.
From the gazette, 91/06/26.
Strawberry And Orange Sauce
Gently heat orange juice this till its just starting to warm through, add a little, tiny, bit of lemon juice.
Puree half the punnet of strawberrys, strain, and add this to the orange juice and leave it on the stove till its all warmed through.
With the rest of the strawberrys, chop them roughly and just throw them in the mixture.
When its warm, not *hot* just pour it over whatever dessert your having.
It goes well with the crepes, especially if you have a little bit of whipped cream as well.
You could even try adding a little grand mariner if you wanted, but i havent tried this, yet.
Stir-Fry Broccoli With Orange Peppers And Mustard Dressing
Heat the oil with the juice of one orange and stir fry the pepper for one minute.
Add the broccoli florets and the remaining orange juice.
Toss over the heat, cover and cook for a further 3 minutes.
Remove the lid and stir in the mustard adding a little extra orange juice if the pan looks dry.
Season well with black pepper and serve at once.
Stir-Fried Pheasant With Ginger And Orange
Combine pheasant, 2 tablespoons sherry, and 2 tablespoons orange juice in a bowl; stir well, and set aside.
Heat 1-1/2 teaspoons of oil in a large nonstick skillet over medium-high heat.
Add mushroom caps, sliced green onions, and snow peas; stir-fry for 1 minute.
Add 1/4 cup chicken broth, and stir-fry for 2 minutes or until liquid evaporates.
Spoon the mixture into a bowl, and set aside.
Combine remaining sherry, remaining orange juice, remaining chicken broth, hoisin sauce, soy sauce, gingerroot, cornstarch, and salt in a bowl, and stir until well-blended.
Set cornstarch mixture aside.
Heat the remaining oil in skillet over medium-high heat.
Add the pheasant mixture, and stir-fry for 3 minutes or until pheasant is done.
Add cornstarch mixture and mushroom mixture to the skillet; cook 1 minute or until sauce is thickened and bubbly, stirring constantly.
Yield: 4 servings serving size: 1-1/4 cups pheasant mixture and 1 cup rice.
Stir-Fried Beef With Orange
Cut the beef into thin slices 2 inches long, cutting against the grain.
Put the beef into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon of sesame oil.
Mix well, then let the mixture marinate for about 20 minutes.
Heat the oil in a wok or large skillet until it is very hot.
Remove the beef from the marinade with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until it browns.
Remove it and leave to drain in a colander or sieve.
Pour off most of the oil, leaving about 1 teaspoon.
Reheat the pan over a high heat and then add the dried chiles.
Stir-fry them for 10 seconds, and then return the beef to the pan.
Add the rest of the ingredients and stir-fry for 4 minutes, mixing well.
Serve the dish at once.
Stir-Fried Beef With Mandarin Orange Sauce
Heat the oil in a wok until smoking.
Add the beef and garlic and stir fry for 2-3 minutes for medium rare or until cooked to your liking.
Remove the beef/garlic to a bowl.
Add the mandarin juice and soy sauce and ginger to the wok and reduce by half.
Add the green onions and cook for 1 minute.
To Assemble:
Add the beef/garlic back to the wok and heat through.
Season with salt and pepper to taste.
Stewed Lamb With Orange
Wipe the meat, then cut into 1/2 inch cubes.
Mix the soy sauce, sherry, ginger, orange rind and salt together, add the lamb and mix well.
Put the lamb into a pan with the flavourings and water.
Bring to the boil, remove the scum, cover and simmer for 2 hours.
Mix the cornstarch to a smooth paste with a little cold water and add to the pan.
Bring back to the boil,.
Steamed Shrimp And Scallops With Orange Vinaigr
Arrange the shrimp and scallops on a plate in a steamer basket.
Sprinkle with 1 teaspoon each orange juice and rice vinegar.
Place steamer over boiling water in a wok or large skillet and cover.
Cook 7 to 8 minutes until shrimp are cooked through.
Meanwhile, stir together remaining orange juice, rice vinegar, sesame oil, mustard, salt and pepper in a medium bowl.
Mix in scallion, dill and chives.
Transfer hot seafood to bowl with vinaigrette; toss to coat well.
Serve warm on lettuce lined plates.
Garnish with chopped pimento if desired.
Per serving: calories - 116, protein - 14 grams , fat - 4 grams , carbohydrate - 4 grams , cholesterol - 66.
Steamed Mussels With Orange, Fennel And Garlic
With a vegetable peeler remove three 3- by 1/2-inch strips orange zest.
Cut remaining peel and pith from orange with a sharp knife and discard.
Cut out fruit sections from between membranes, discarding membranes, and finely chop enough fruit to measure 1/3 cup, reserving remaining fruit for another use.
In a large saucepan cook garlic paste, shallots, chopped fennel, and fennel seeds in butter over moderate heat, stirring, until chopped fennel is softened, about 5 minutes.
Stir in wine and zest and boil 1 minute.
Add broth and return to a boil.
Add mussels and cook, covered, with a tight-fitting lid, over high heat, checking them every minute, 3 to 8 minutes, transferring them as they open with a slotted spoon to a serving bowl.
Discard any mussels that are unopened after 8 minutes.
Stir into broth chopped orange, parsley, and salt and pepper to taste and spoon over mussels.
Serve with crusty bread.
Steamed Orange-Spinach
Stem and wash spinach, shaking off excess water.
Place spinach, orange rind, and orange juice in a large skillet or wok over high heat.
Toss spinach until just tender.
Toss with pignoli.
Serve.
Steak With Orange Sauce From Lhj
With vegetable peeler, remove colored peel from 1 orange; cut peel into thin strips.
With knife, cut off entire peel and pith from the 2 oranges and cut into segments, reserving juice.
Combine 2 tablespoons orange juice, soy sauce and brandy in large shallow glass dish.
Add steak and turn to coat.
Cover and let stand 30 minutes.
Meanwhile, bring 4 cups water and sugar to boil in saucepan.
Add peel and cook 5 minutes; drain.
Remove steak from marinade; reserve marinade.
Pat steak dry; sprinkle with salt and pepper.
Heat oil in large skillet over medium-high heat.
Add ginger and garlic; cook 1 minute.
Add steak and cook 7 minutes.
Remove ginger and garlic; set aside.
Turn steak; cook 6 to 7 minutes for medium-rare.
Transfer steak to serving platter.
Add broth to skillet, scraping up brown bits.
Add red pepper, green onions, red pepper flakes and reserved ginger and garlic; cook 2 minutes.
Dissolve cornstarch in remaining 1 tablespoon water in cup.
Stir into dish with marinade; bring to boil.
Add orange segments with remaining juice; cook 2 minutes.
Stir in cilantro and orange peel.
Prep time: 30 minutes plus standing cooking time: 18 minutes degree of difficulty: easy.
Provides a nutritious combination of iron and vitamin cups.
Steamed Artichokes With Orange Aioli Dipping
The following manner: discard lower leaves and stems and steam upright 30-45 minutes or until base can be pierced with a sharp knife.
Drain inverted and chill.
Make aioli by combining remaining ingredients and chill.