MAPLE-ORANGE SYRUP
This warm, buttery syrup is a simple creation perfect for pancakes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 8m
Yield 10
Number Of Ingredients 3
Steps:
- Heat all ingredients until warm.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving (2 tablespoons), Sodium 45 mg
ORANGE MAPLE SYRUP
Make and share this Orange Maple Syrup recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a small saucepan heat maple syrup and orange juice. Bring to a boil over high heat.
- Serve warm.
Nutrition Facts : Calories 642.1, Fat 0.3, Sodium 29, Carbohydrate 164.8, Fiber 0.1, Sugar 148, Protein 0.5
ORANGE-MAPLE BUTTERNUT SQUASH MASH
Butternut squash can be daunting because of its thick shell, but with a little patience, you can have it prepped, cooked and on the table as a tasty side dish in 20 minutes. If you have aged balsamic vinegar, add a very small drizzle over the top for a touch of rich, sweet flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings (4 cups)
Number Of Ingredients 6
Steps:
- Cut the bulbous bottom of the squash off from the long top. Split the bottom in half through the root end and scoop out the seeds with a spoon. Cut the long part in half lengthwise. Peel or cut off the rind, then cut the flesh into 1-inch pieces.
- Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes. Add 1 tablespoon salt and cover. Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more. (There should be no resistance, but the squash should not fall apart. Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.)
- Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes. Transfer to a small bowl.
- Strain the squash in a colander. Return it to the pot, add the butter and mash with a potato masher until smooth. Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine. When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander.
ORANGE-MAPLE SYRUP MARINADE FOR CHICKEN
Provided by Le Poulet du Québec
Time 2h5m
Yield 130
Number Of Ingredients 5
Steps:
- Combine all ingredients in a bowl.Put chicken in a bag. Add marinade. Close bag and shake vigorously.Refrigerate for 2 to 12 hours.Remove meat and discard marinade.
ORANGE-MAPLE GLAZED CHICKEN
Pick up a medium-size orange for the zest and juice in this tasty chickenrecipe that creatively combines citrus with maple syrup and balsamic vinegar. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange zest. Remove from the heat; set aside., Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with orange juice mixture.
Nutrition Facts : Calories 240 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 508mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
FLUFFY PANCAKES WITH ORANGE MAPLE SYRUP
How do you make pancakes nice and fluffy but still really moist? Add mashed potatoes! The orange maple syrup combines the flavours of orange, apricot and maple, to create a sweet, flavourful thin sauce. Do not skip beating the egg whites, as this is what makes the pancakes fluffy.------ Recipe created by me for RSC #9!
Provided by LUv 2 BaKE
Categories Breakfast
Time 40m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 17
Steps:
- For the MASHED POTATO: peel and dice two medium-small white potatoes.
- Place in a medium saucepan on high heat and add enough water to cover.
- Once potatoes are boiling reduce heat and simmer for 15 minutes or till potatoes are done.
- Mash potatoes with potato masher and enough milk to make them creamy.
- For the ORANGE MAPLE SYRUP: place chopped apricots, orange zest, orange juice, and pinch cinnamon in a small saucepan, heat on medium heat till boiling.
- Turn off heat, add Splenda, brown sugar, and water and let stand for 15 minutes so apricots can continue to soften.
- In a food processor or blender, blend apricot orange juice mixture till as smooth as you can get it.
- Stir in pancake syrup. Serve warm.
- For the PANCAKES: Separate two eggs, place the yolks in a large bowl and the whites in a medium bowl.
- Beat the egg whites with a hand mixer until white, fluffy and stiff, set aside.
- Add ¾ cup mashed potato to the egg yolks and whisk with a wire whisk till smooth.
- Add milk and vanilla, and whisk till smooth.
- Add flour, cinnamon, brown sugar and baking powder to the wet ingredients, stir until just mixed.
- Fold in beaten egg whites.
- On a greased or cooking sprayed griddle or pan, cook pancakes using ¼ cup per pancake (batter will be quite thick); cook until bubbles start to appear and flip.
CANDIED MAPLE ORANGE SLICES
This was an ad hoc creation for someone who couldn't eat strawberries. They are very sweet and 2 to 3 slices satisfies even an ardent sugar monger. The name is inspired by Anthony Wilford Brimley. We eat the slices slightly warm but they can benefit from time in the refrigerator.
Provided by Andrew Oliver
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 26m
Yield 8
Number Of Ingredients 4
Steps:
- Combine 1/3 of the sugar and water in a large skillet over medium-high heat; bring to a boil. Add orange slices. Sprinkle some sugar over the exposed side; cook until sugar dissolves into the orange slices, 2 to 3 minutes. Flip and repeat on the second side. Drain water.
- Flip orange slices and cover with some more sugar; drizzle some maple syrup on top. Cook until sugar dissolves, 1 to 2 minutes. Flip and repeat on the second side. Repeat until orange slices appear candied, scraping any melted sugar off the bottom of the skillet and onto the slices. Transfer to a plate and let cool, about 10 minutes.
Nutrition Facts : Calories 59.6 calories, Carbohydrate 15.4 g, Fiber 0.1 g, Sodium 1.1 mg, Sugar 14.5 g
ORANGE MAPLE CRANBERRY SAUCE
Sweetened with pure maple syrup instead of refined sugar, this easy homemade cranberry sauce recipe is a healthier spin on the favorite Thanksgiving condiment. We love the subtle seasonal flavors that the orange and cinnamon impart.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 6
Steps:
- Rinse the cranberries. Discard any mushy or underripe berries and stems.
- Place a medium-sized saucepan over medium heat and add the cranberries, 1/3 cup pure maple syrup, orange zest, orange juice, water, and cinnamon stick. Cook, stirring occasionally, until the mixture comes to a boil. Continue boiling over medium heat until the berries burst and break down, forming a sauce, 15-20 minutes.
- Taste for sweetness. If it's too tart, add more syrup - a tablespoon at a time - until the sauce tastes sweet enough for you.
- Remove from the heat and let cool. Spoon into your serving container to serve or store in an airtight container, refrigerated, for 3-4 days. You can also freeze your cranberry sauce for up to 2 months - I do this every Thanksgiving! Just place the sauce in an airtight container or zipper freezer bag and transfer to the freezer. Move to the fridge to thaw about 24-48 hours before the big meal.
HASSELBACK PARSNIPS WITH ORANGE & MAPLE SYRUP
Make parsnips really special for the Christmas dinner table. Sliced hasselback style, they're flavoured with orange, red wine vinegar and maple syrup
Provided by Good Food team
Categories Side dish
Time 45m
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Make deep cuts into the length of the parsnips at roughly 1/2cm intervals, without cutting through. Put on a baking tray lined with baking parchment in one layer, drizzle with the oil and season. Roast for 20 mins.
- Mix the orange juice, vinegar, maple syrup and thyme. Pour over the parsnips and roast for 15 mins more, basting once or twice.
Nutrition Facts : Calories 138 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
MAPLE-ORANGE PORK TENDERLOIN
A marinade with maple syrup, curry and orange peel gives this lean entree a wonderful glaze and tangy citrusy sauce. It's a favorite with Penny Fraser of Calgary, Alberta.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first nine ingredients. Pour 2/3 cup into a separate bowl. Add pork; turn to coat. Cover and refrigerate for 1 hour. Set aside remaining maple mixture until serving., Drain and discard marinade. Place pork in a roasting pan lined with heavy-duty foil. Bake, uncovered, at 375° for 30-40 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Drizzle with reserved maple mixture.
Nutrition Facts : Calories 219 calories, Fat 5g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE
Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.
Provided by LINDA W.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
- In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
- Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 33.9 g, Cholesterol 83.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 5 g, Sodium 414.3 mg, Sugar 28.9 g
MAPLE-GLAZED SALMON RECIPE BY TASTY
Here's what you need: vegetable oil, maple syrup, orange juice, soy sauce, ground ginger, garlic, pepper, salt, salmon fillet, fresh parsley, broccoli floret, salt, butter, soy sauce, garlic, lemon zest, red pepper flakes
Provided by Becca Park
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the salmon, heat vegetable oil on medium-high in a cast-iron skillet.
- For the broccoli, fill a medium pot halfway with water. Add a dash of salt and start boiling water.
- In the meantime, whisk together maple syrup, orange juice, soy sauce, garlic, salt, and pepper in a medium bowl.
- Set aside 2 tablespoons for topping later.
- Place salmon fillets inside the bowl and make sure each side is covered with sauce.
- Sear the salmon 2-3 minutes on each side.
- Brush the tops with the sauce set aside.
- With the pot of water boiling, add the broccoli and cover lid. Blanch for 2 minutes.
- Drain under cold water to stop the cooking.
- In the drained pot of broccoli, stir in butter, soy sauce, red pepper flakes, some lemon zest, and garlic on low heat. Mix until broccoli is well-coated.
- On each plate, serve a filet of salmon and scoop of broccoli.
- Top with reserved marinade and sprinkle parsley for garnish.
- Enjoy!
Nutrition Facts : Calories 462 calories, Carbohydrate 40 grams, Fat 26 grams, Fiber 8 grams, Protein 18 grams, Sugar 22 grams
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