Orange Blossom Salad
1 12 ounce bottle of honey mustard dressing
1 head of butter lettuce
1 small purple onion, finely sliced rings
1 11 ounce can of Mandarin orange segments
1 red bell pepper, finely sliced rings
1 ounce cheese bleu cheese or shaved asiago cheese
Separate all the leaves of butter lettuce, rinse well and pat dry with paper towels. Portion out in a circle on the selected serving plate. Portion out and spiral the orange segments in a circle in the center of the lettuce. Place finely sliced red bell pepper rings in a circle around the edge of the orange segments and finely sliced purple onion rings around the edge of the red pepper rings. Spread cheese crumbles or shavings over the entire salad. Drizzle ample portion of honey mustard dressing over the entire salad and serve.
Orange and Endive Salad with Creamy Dressing
4 cups endive leaves
4 oranges, peeled and sectioned
1/4 cup walnuts, chopped coarsely
Dressing
1 teaspoon Dijon mustard
1 teaspoon sugar
1 tablespoon wine vinegar
3/4 cup nonfat yogurt
Mix endive, oranges and walnuts together. Mix dressing ingredients in a jar and pour over salad and serve.
Orange Glazed Coffee Cake
1 package active dry yeast
1/2 cup warm milk
1/2 cup granulated sugar
1 tablespoon grated orange zest
1 large egg, lightly beaten
1/4 cup warm water
1/2 cup fresh orange juice
1/2 cup ricotta cheese
1/2 teaspoon salt
3 1/2 to 4 cups all purpose flour
Glaze: 1 large egg, lightly beaten
Icing:
1 cup confectioners' sugar
1 1/2 to 2 tablespoons fresh orange juice
In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture. Using heavy duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place the dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours. Grease a 10 inch spring form pan. Punch down the dough. Turn out onto a lightly floured surface and knead for 1 to 2 minutes. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 30 minutes. Preheat oven to 425F. Brush the dough with glaze. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly. To prepare icing, in a small bowl, stir together the confectioners' sugar and orange juice until smooth. Spread icing over warm cake and serve warm. 12 servings.
Orange Pancakes
1.5 cups of pancake mix
1/2 cup nonfat milk or water
1/2 cup fresh squeezed orange juice
4 egg whites
1 teaspoon of orange extract
orange grind if you like
Pam spray
Mix all ingredients except Pam. Cook on pancake griddle sprayed with Pam, until bubbles form. Flip over and cook until golden brown. Serve with warm maple syrup and orange slices.
Orange Souffle
4 whole eggs
2 large oranges
3 egg yolks
6 tablespoons sugar
3 tablespoons cold water
1 1/2 tablespoons unflavored gelatin
2 teaspoons lemon juice
2 cups whipping cream
1/2 cup black current jelly
Place the whole eggs, the egg yolks and the sugar in a bowl and beat until very fluffy. Soak the gelatin in the cold water and lemon juice for 5 minutes, then heat the mixture in a double boiler until the gelatin dissolves. Pour it slowly into the egg mixture, stirring constantly. Add the juice and zest from one of the oranges. Whip the cream and fold it into the mixture. Place a paper collar around an 8 inch souffle dish. Grease the dish well. Pour in the souffle mixture and refrigerate for 2 hours. Remove the souffle from the refrigerator and garnish it with sections of the sectioned orange. Heat the jelly over low heat until it melts. Pour it over the souffle and the orange garnish. Return the souffle to the refrigerator and chill until ready to serve. Just before serving, carefully remove the paper collar.
Italian Orange and Onion Salad
4 medium Naval oranges
4 tablespoons olive oil
2 tablespoons red wine vinegar
8 ripe black olives
1 medium red onion
1 teaspoon fresh minced oregano
1/4 cup fresh minced chives
fresh ground pepper
Peel oranges and section. Thinly slice onions. Place orange slices in shallow serving dish. Sprinkle with oil, vinegar and oregano. Toss, then refrigerate for approximately 30 minutes. Take out and toss oranges again. Place layers of onions on top of oranges. Add chives, olives and fresh pepper.
Orange Chicken
2 boneless, skinless chicken breast halves
1/2 cup cooked rice
1/4 teaspoon orange peel zest
dash ground cinnamon
1/2 cup fresh squeezed orange juice
1 1/2 teaspoons cornstarch
2 tablespoons walnut pieces
orange sections for garnish
Place chicken one portion at a time, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle chicken with salt to taste. Repeat with the remaining portion of chicken. In a small bowl stir together cooked rice, shredded orange peel and ground cinnamon. Spoon half of the rice orange peel mixture atop one chicken breast portion, spreading it to within 1/4 inch of the edges. Fold in sides, roll up jelly roll style, starting with one end. Repeat with the remaining rice orange peel mixture and chicken portion. Place chicken rolls, seam side down, in a shallow baking dish. Cover with vented clear plastic wrap. Microcook the chicken rolls, covered, on 50% power for 7 to 8 minutes or till chicken is tender, rotating dish a half turn after 4 minutes. Transfer chicken rolls to a serving platter. For orange sauce, in a 1 cup measure stir together orange juice and cornstarch. Microcook, uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly, stirring every 20 seconds. Stir in walnuts. Spoon the orange sauce atop the chicken rolls on the serving platter. Garnish with orange slices.
Zucchini with Orange
2 tablespoons olive oil
4 medium zucchini, cut into 3 pieces widthwise, then cut into 1/4 inch sticks, parboiled for 1 minute and patted dry
3 tablespoons chopped garlic
2 tablespoons chopped fresh mint
zest of 1 orange, finely grated
3/4 teaspoon salt
1/2 teaspoon black pepper
3 oranges, peeled and separated into sections, each section cut into thirds
Cook the olive oil in a large nonstick pan on high heat until sizzling, about 2 minutes. Throw in the zucchini and saute for 2 minutes until browned lightly. Add the garlic, mint and orange zest, reduce the heat to medium high and cook for 3 minutes. Gently stir in the salt, pepper and orange pieces, mix well, and cook for 2 minutes. Transfer to a serving dish. Serves 4.
Old West Orange Croissants
10 small croissants
9 ounces orange marmalade
strawberries
Mandarin orange sections
1 1/2 cup cream
3 ounces orange juice
8 eggs
Cut croissants in half lengthwise and place in bottom of 12 x 10 inch baking dish. Thin marmalade with orange juice and spoon over each bottom half, saving a little to be used as glaze. Replace croissant tops. Beat eggs, cream and almond extract. Pour over top of the croissants. Spoon thinned marmalade over top. Soak overnight. Remove from refrigerator 45 minutes before baking. Bake 25 minutes at 350F. Serve hot. Garnish with mandarin oranges and strawberries.
Danish Orange Delights
6 oranges
1/4 teaspoon rum extract
1 cup diced pound cake
1/2 cup chopped semisweet chocolate
1/2 cup chopped toasted pecans or walnuts
1/4 cup heavy cream, whipped or small container whipped topping
With 4 oranges, cut off and discard a 1 inch slice from the top. Cut a zig zag edge around top of oranges. Scoop out pulp and put in food processor to make juice. Set aside shells and juice. With remaining oranges, peel and section. Cut sections in 1/2 inch pieces. Mix orange pieces with 2/3 cup of juice and extract. Cover and chill 1 to 2 hours. Just prior to serving, add cake, chocolate and nuts; carefully spoon into orange shells. Top with whipped cream. Serve immediately. Makes 4 servings.
Florida Orange Meringue Pie
1 cup orange juice
1 cup orange sections, cut in pieces
2 tablespoons grated orange rind
1 cup sugar
5 tablespoons cornstarch
3 egg yolks, beaten
2 tablespoons lemon juice
2 tablespoons butter or margarine
Combine orange juice, sections, grated rind, sugar and cornstarch. Cook on low heat until clear. Add a little hot mixture to beaten egg yolks. Return to hot mixture and cook about 5 minutes longer. Remove from heat. Blend in lemon juice, butter or margarine. Pour into baked pie shell. Be sure filling and shell are both hot or both cold. Cover filling with meringue. Bake in 350F oven until lightly browned.
Orange Ginger Ham Grill
1/4 cup fresh orange juice
1/4 cup dry white wine
1 teaspoon dry mustard
1/4 teaspoon ground ginger
1 1/2 to 2 pound fully cooked ham slice, cut 1 inch thick
6 canned pineapple slices
orange slices
Combine orange juice, wine, mustard and ginger. Slash fat edge of ham slice. Brush sauce over ham. Grill over medium coals for 10 to 15 minutes, brushing with sauce occasionally. Turn ham and grill till done, 10 to 15 minutes more, brushing with sauce. Grill pineapple slices alongside the ham, brushing frequently with sauce. Place pineapple slices atop ham during last 5 to 10 minutes of grilling. Garnish with orange slices, if desired. Makes 6 servings.
Orange Pasta Salad
1 pound medium shells, elbow macaroni or other medium pasta shape, uncooked
3 cups boneless and skinless chicken breasts, cooked and cooled
1 1/4 cups red or white seedless grapes, cut in half
1 large cucumber, peeled, seeded and cut into chunks
6 scallions, sliced
3 cups navel oranges, peeled and sectioned with a knife
1 head of lettuce
Light Orange Vinaigrette
1/4 cup vegetable oil
1/4 cup white wine vinegar
3/4 cup orange juice concentrate
1 teaspoon salt
1/2 teaspoon pepper
Prepare pasta according to package directions; drain. Cut the chicken into 1 inch cubes. In a large mixing bowl, stir together the pasta, chicken, grapes, cucumber, scallions and half the orange sections. In a small mixing bowl, whisk together all the vinaigrette ingredients. Pour the vinaigrette into the pasta mixture and toss the salad gently. On a large platter, arrange the lettuce leaves. Mound the salad on top of the lettuce and garnish with remaining orange slices.
Orange and Spinach Pasta Salad
1/2 cup fresh squeezed orange juice
2 tablespoons olive oil
2 teaspoons Italian herbs
salt to taste
2 cups uncooked bow tie pasta
3 cups torn fresh spinach leaves
2 medium seedless oranges, peeled and sectioned
1/4 cup thinly sliced red onion
For dressing, combine first four ingredients; mix well, then set aside. Cook pasta according to package directions; drain and rinse with cold water; drain again. Place in large bowl; add 1 to 2 tablespoons of the dressing; toss to coat. Refrigerate pasta and remaining dressing until chilled. To serve, add spinach, oranges and onions to chilled pasta. Toss with remaining dressing. 6 servings.
Orange Pork Chops
6 pork loin chops
1 tablespoon cooking oil
3/4 cup water
1/2 teaspoon paprika
1/2 teaspoon pepper
1 1/4 teaspoons salt, divided
1 medium orange
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
12 whole cloves
1 cup fresh orange juice
In a large skillet, brown chops in oil on both sides. Add water, paprika, pepper and 1 teaspoon salt; bring to a boil. Reduce heat to low; cover and simmer about 35 minutes, turning once. Meanwhile, grate peel from the stem end of the orange, then cut six slices from the other end. Set aside. In a saucepan over medium high heat, combine 1 tablespoon peel, sugar, cornstarch, cinnamon, cloves and remaining salt.Stir in juice. Cook and stir until thickened. Add orange slices, cover and remove from the heat. 6 servings.
Mandarin Orange Cake
1 box butter cake mix
1/2 cup oil
3 eggs
1 can Mandarin orange slices with juice
Filling
1 medium tub Cool Whip
1 large package vanilla instant pudding
1 large can crushed pineapple with juice
Mix together cake mix, oil, eggs and mandarin oranges and juice. Make 3 layers. Bake at 375F for 25 minutes. Filling: Beat filling by hand and spread between layers, top and sides of cake. Keep refrigerated.
Mandarin Orange Salad with Kiwi
6 cups mixed salad greens
2 kiwi fruits, peeled and sliced
1 11 ounce can mandarin oranges, drained
2 to 3 thin slices of red onion
Rinse the salad greens thoroughly and dry. Arrange greens on 4 individual plates. Scatter the kiwi, mandarin oranges and red onions attractively on top. Serve with Orange Balsamic Vinaigrette.
Orange Balsamic Vinaigrette
1/4 cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon style prepared mustard
2 teaspoons honey
1/8 teaspoon cracked black pepper
In a small jar with a tight fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.
Mandarin Orange Salad
1/2 cup slivered almonds
3 tablespoons sugar
4 cups torn lettuce
4 cups torn spinach leaves
1 cup sliced celery
1/2 sliced green onions
11 ounce can Mandarin orange segments, drained
Dressing
1/3 cup oil
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
dash pepper
In jar with tight fitting lid, combine all dressing ingredients; shake well. Refrigerate one hour to blend flavors. In a heavy skillet, cook almonds and sugar over medium low heat until sugar melts and coats almonds, stirring frequently. Pour onto foil; cool. Break sugar coated almonds apart if necessary. In large bowl, combine remaining salad ingredients except orange segments; toss gently. Pour dressing over salad; toss to combine, adding orange segments.
Roast Beef and Moro Orange Salad with Citrus Dressing
5 medium Moro oranges
4 cups torn lettuce leaves
3 cups rare roast beef strips
1 cup thinly sliced half rings of red onion
8 avocado slices
Citrus Dressing
Cut the oranges into halves. Cut the pulp from the white membrane of the orange halves with a small sharp knife. Slice the pulp thinly crosswise. Combine with the lettuce, beef and onion in a large bowl and toss to combine. Pour the dressing over the salad and toss gently to coat. Spoon the salad onto 4 plates. Garnish each with 2 avocado slices.
Citrus Dressing
1 Moro orange
1/3 cup vegetable oil
1 tablespoon lime or lemon juice
1 tablespoon shredded orange peel
1 tablespoon snipped fresh chives
1 teaspoon sugar
1/4 teaspoon pepper
Cut the orange into halves. Squeeze the juice; you should have about 1/3 cup. Combine the juice with the oil, lime juice, orange peel, chives, sugar and pepper in a jar with a tight-fitting lid. Cover and shake vigorously.
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