ORANGE WHIP
From Winnsboro, Texas, field editor Dorothy Collins send the recipe for Orange Whip. It's wonderfully light and refreshing dessert," she assures.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine gelatin, sugar, and salt; add orange juice and stir until gelatin dissolves. Chill until slightly thickened, about 1-1/2 hours. Beat on low speed until light and fluffy. Spoon into dessert dishes; chill until firm. Top with a dollop of whipped topping.
Nutrition Facts :
ORANGE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
- For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
- Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
- Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
- Toss the chicken in the sauce and serve.
ORANGE-HONEY BREAD
A wonderful tea loaf to slice and have with tea or coffee. Try it plain or spread it with butter or cream cheese. The original version of this recipe was posted to an e-list called MC_recipes several years ago and was attributed to Johna Blinn who wrote food columns for newspapers and magazines as well as a number of cookbooks. I have upped the measure of orange rind a bit and I measure the grated orange rind generously by pressing it lightly into the measuring spoon. This bread is delicious as well as quite low in fat!
Provided by teapotter
Categories Quick Breads
Time 55m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Sift together flour, baking powder, salt and baking soda.
- Cream butter; beat in honey until light and creamy. Add egg and orange rind; beat well.
- Mix in dry ingredients alternately with orange juice. Stir in nuts.
- Pour batter into a greased or parchment lined 9x5x3 inch loaf pan. Bake in a 350 F oven for about 55-65 minutes or until it tests done.
- Let bread stand in pan for 10 minutes. Turn out onto a cooling rack and cool thoroughly before slicing.
Nutrition Facts : Calories 194.8, Fat 5.5, SaturatedFat 1.4, Cholesterol 17, Sodium 176.5, Carbohydrate 34.7, Fiber 1, Sugar 18.6, Protein 3.4
ORANGE HONEY SYRUP
Categories Condiment/Spread Sauce Dessert Quick & Easy Low Sodium Orange Honey Gourmet
Number Of Ingredients 5
Steps:
- In a heavy saucepan combine the honey, the orange juice, the water, and the zest and simmer the mixture, stirring occasionally, for 20 minutes, or until it is reduced to 1 1/3 cups. (If the syrup is reduced too much, it becomes too thick and too sweet.) Stir in the Manto and let the syrup cool. The syrup may be made 1 week in advance and kept, covered, at room temperature.
- Makes about 1 1/3 cups
ORANGE HONEY BREAD
Craig Claiborne. The stronger the honey you are using the more pronounced the flavor on this recipe.its a very thick batter , i used 1/2 cup honey and 1/2 cup applesauce and came out fine .
Provided by Dienia B.
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 325°.
- Cream shortening; add honey,orange rind and egg.
- Sift dry ingredients and add to creamed mixture.
- Add orange juice and nuts.
- Bake 70 minutes.
HONEY-ORANGE SYRUP RECIPE - (4/5)
Provided by MJH
Number Of Ingredients 4
Steps:
- Wash an orange and zest completely. Juice the orange. In a small pot, whisk together honey and the freshly squeezed orange juice over medium heat. Continue stirring until mixture comes to a boil and the orange juice is completely incorporated. Remove from heat and stir in orange zest. Allow to cool slightly before serving. Sauce will thicken as it cools. Transfer to a jug for serving or a glass jar for storing.
ORANGE-HONEY SAUCE
Steps:
- Whisk first 4 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1/2 cup, about 12 minutes. Add stock and simmer until sauce is reduced to 1 1/4 cups, about 20 minutes. Whisk in butter 1 piece at a time, allowing each piece to melt before adding next. Season with salt and pepper.
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