Archive for the ‘Orange’ Category

Singapore Slaw

Singapore Slaw
Recipe & picture courtesy of Better Homes & Gardens

Start to Finish: 20 minutes
Makes 6 to 8 servings

  • 3 cups shredded cabbage or 1/2 of a 16-ounce bag shredded cabbage with carrot
  • 1-1/2 cups jicama cut into strips
  • 1 orange, peeled and sectioned
  • 1/2 of a medium green, red, or yellow sweet pepper, cut into julienne strips (1/2 cup)
  • 1 small red onion, thinly sliced and separated into rings
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons peanut oil or salad oil
  • 4 teaspoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon toasted sesame seed (optional)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1/4 teaspoon dry mustard
  • 1/4 cup peanuts
  1. In a large mixing bowl combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro. Cover and chill up to 4 hours.
  2. For dressing, in a screw-top jar combine peanut oil or salad oil, rice vinegar, sugar, sesame seed (if desired), toasted sesame oil, soy sauce, and dry mustard. Cover and shake well. Chill up to 4 hours.
  3. To serve, shake dressing again; pour over salad. Toss lightly to coat. Sprinkle with peanuts.

Make-Ahead Tip: Prepare dressing up to 4 hours ahead. Cover and store in refrigerator. Shake well before using.

**Personal Review: No Review Yet**

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Tangerine Souffle

Recipe from Recipezaar

Makes 6 servings

Prep Time: 20 min
Total Time: 1 hour

  • 3/4 cup granulated sugar, plus extra for coating dish
  • 6 eggs, separated
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 4 medium-size tangerines
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tbsp confectioners’ sugar
  1. Adjust a shelf in your oven to one of the lower positions. Heat oven to 350°F.
  2. Lightly coat a 6 cup souffle dish with nonstick cooking spray. Add a tbsp or so of sugar to the dish, shaking to coat sides and bottom evenly; tap out excess.
  3. Place egg whites, cream of tartar and salt in a medium-size bowl.
  4. Zest 2 tsp of the peel from the tangerines. Juice all of the fruit for 3/4 cup.
  5. In a small saucepan, melt butter over medium-high heat. Whisk in flour, then gradually whisk in juice and bring to a boil. Boil 3 minutes; remove from heat. Beat egg yolks in a large bowl until light in color, about 3 minutes. Beat in 1/2 cup of the sugar until fluffy, about 2 minutes. Whisk in tangerine zest and a spoonful of the thickened juice. Stir in remaining thickened juice from saucepan.
  6. With clean beaters, beat whites until foamy. Beat in remaining 1/4 cup sugar until medium-stiff peaks form. Fold half of the whites into the yolk mixture just until combined, then fold in remaining whites. Scrape into prepared dish.
  7. Bake at 350° for about 40 minutes, or until souffle is puffed and browned (do not open oven door). Dust top with confectioners’ sugar and serve.

**Personal Review: No Review Yet**

Citrus Dream


Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min (plus freezing)
Cook Time: 15 min

  • 2 cups vanilla wafers, finely crushed
  • 5 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 6 large egg yolks
  • 1 cup superfine sugar
  • 1 tablespoon grated lemon peel, plus 1/4 cup lemon juice
  • 1 tablespoon grated orange peel, plus 1/4 cup orange juice
  • 2 cups heavy cream
  • Shredded coconut, toasted
  1. Line a 5-by-9-inch loaf pan with plastic wrap, allowing a 4-inch overhang on all sides. In a small bowl, stir together the wafers, butter and salt; press evenly into the bottom of the pan and freeze.
  2. In a double boiler, whisk together the egg yolks and sugar and cook, whisking, until the sugar has dissolved, about 3 minutes. Slowly whisk in the citrus peel and juice over low heat until the mixture has thickened, 10 to 12 minutes; let cool for 10 minutes.
  3. Using an electric mixer, beat the cream until soft peaks form. Fold into the custard. Pour the filling over the crust. Fold the plastic wrap over the cake and freeze for at least 5 hours or overnight.
  4. To serve, run a wet knife around the sides of the pan and invert onto a platter, discarding the plastic wrap. Sprinkle with the coconut.

**Personal Review: No Review Yet**

Orange Beef and Broccoli


Recipe & picture courtesy of Redbook

Serves: 4
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min

  • 3 tablespoon(s) cornstarch
  • 1 large egg white
  • 1/2 cup(s) chicken broth
  • 1/4 cup(s) Asian orange sauce or citrus stir-fry sauce
  • 2 tablespoon(s) reduced-sodium soy sauce
  • 1 1/2 teaspoon(s) grated fresh ginger
  • 1 1/2 teaspoon(s) garlic paste
  • 3 tablespoon(s) canola oil
  • 6 small whole dried chiles or 1/2 teaspoon crushed red pepper flakes
  • 1 navel orange
  • 1 pound(s) beef sirloin, trimmed of fat and cut into 2-inch slices (1/2-inch thick)
  • 1 bag(s) (16-ounce) broccoli florets
  • 1/2 cup(s) shredded carrots
  • Cooked rice
  1. Remove the peel from orange (colored part only) using a vegetable peeler and reserve; juice orange and reserve.
  2. In a medium bowl, whisk 1 tablespoon of the orange juice, 2 tablespoons of the cornstarch, and egg white until blended; add beef strips; toss to coat.
  3. Cook broccoli in microwave with 2 tablespoons water in a microwave-safe bowl covered with vented plastic wrap 2 to 3 minutes on high, or until crisp-tender. Drain; refresh under cold water; reserve.
  4. Combine the remaining orange juice and cornstarch, broth, orange sauce, soy sauce, ginger, and garlic.
  5. Drain beef; heat 2 tablespoons of the oil in a large, deep nonstick skillet over medium-high heat. Cook beef, in 2 batches, 1 to 2 minutes per side until golden brown. Remove to a plate.
  6. Add the remaining 1 tablespoon oil to skillet; add orange peel and whole chiles and stir-fry 1 to 2 minutes, until peel and chiles begin to darken and smell fragrant. Pour reserved orange sauce mixture into skillet and cook, stirring, until bubbly and sauce starts to thicken. Add broccoli, beef, and carrot; continue to cook 2 minutes, stirring, until hot and coated with sauce. Serve over cooked rice.

**Personal Review: This was really simple to make – cooked quickly.  Go easy on the red pepper flakes though – wow what a kick!  I also added a bit more orange juice than what I got from the orange itself – I’m glad I did, I really liked the orange hint the meat had!**