ORANGE BREAKFAST SOUFFLE WITH DRIED CHERRIES
Our family often took this decadent breakfast souffle to a local park on Father's Day. It's easy to make the night before, pop in the oven the next morning and go!-Sharon Ricci, Mendon, New York
Provided by Taste of Home
Time 1h5m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Pour orange juice over 1/2 cup cherries in a small bowl; let stand 15 minutes. In a large bowl, whisk eggs, milk, sugar, orange zest, vanilla, cinnamon and salt until blended. Stir in cherry mixture. Gently stir in bread cubes; transfer to a greased 8-in. square baking dish. Sprinkle with cheese. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove souffle from refrigerator while oven heats. Bake 45-55 minutes or until puffed, golden and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting., In a small saucepan, combine maple syrup and remaining cherries; heat through. Serve with souffle; dust with confectioners' sugar.
Nutrition Facts :
SIMPLE DRIED CHERRY AND ORANGE SCONES
Scones with cherry and orange
Provided by Carla Cardello
Categories Quick Breads + Muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400F. Line two baking sheets with parchment paper. Set aside.
- In a small bowl, add the cherries. Pour in some hot water and let seep until plump, about 10 minutes or so. Drain and pat dry.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest. Drop in the butter pieces and toss with flour. Using either your fingertips or a pastry cutter, cut the butter into the flour mixture until the mixture is pebbly. Add the cherries.
- Beat the egg into the cream then pour the cream into the dry ingredients and stir until everything comes together. The dough will be wet and sticky. Gently knead the dough a few times inside the bowl.
- Lightly dust a work surface with some flour and turn out the dough. Roll out the dough until it is about 1/4 inch high. Cut out circles with a 2.5-inch cutter and place them onto the cookie sheets. Gather up the scraps and reroll again until all of the dough is gone.
- Bake for 10-12 minutes or until golden brown. If serving warm, cool for 10 minutes. If not, cool until room temperature.
COUSCOUS WITH DRIED CHERRIES
My family loves couscous and this fruity variation is one of our favorites. This is also delicious with other dried fruit such as cranberries and apricots.
Provided by STEPHNDON
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a 2 quart saucepan, combine chicken broth, water, dried cherries, butter, salt, and pepper. Cook over high heat until boiling.
- Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork, and serve immediately.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 42.6 g, Cholesterol 8.3 mg, Fat 4 g, Fiber 2.4 g, Protein 9 g, SaturatedFat 2.1 g, Sodium 419.8 mg, Sugar 8.5 g
CHICKEN STRIPS WITH RICE, ORANGES AND DRIED CHERRIES
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Combine the rice with 1 cup of water in a heavy-bottom pot, and bring to a boil. Reduce heat, and simmer, covered, for 17 minutes.
- Wash and dry the chicken, and cut into 1/2-inch-wide strips. Combine the lemon and lime juices; grate the orange rind to yield 1 teaspoon, and add to the juices with the mustard and sugar. Brush the chicken with the mixture, and set aside until it is time to cook.
- To cook, heat a small nonstick pan until it is hot. Reduce heat to medium high, lightly spray with nonstick pan spray and add the oil. Saute the chicken strips in the hot oil until they are golden on both sides.
- Peel orange and cut sections in half. When rice is cooked, add orange sections, cherries, pepper and salt.
- Wash, dry and chop the cilantro. Serve the chicken strips with the rice, sprinkled with cilantro.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 3 grams, Carbohydrate 69 grams, Fat 6 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 25 grams, TransFat 0 grams
RICE AND LENTIL SALAD WITH ORANGE AND DRIED CHERRIES
Categories Salad Fruit Rice Side Vegetarian Quick & Easy Orange Dried Fruit Cherry Lentil Healthy Vegan Simmer Gourmet
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Boil water, rice, and salt in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear and surface looks dry, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more.
- While rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender, then drain.
- Stir together shallot, vinegar, and lemon juice and let stand. Finely grate zest from orange and cut away remaining peel and pith. Cut sections free from membranes and cut sections into 1/2-inch pieces. Toss warm rice with lentils, shallot mixture, orange, zest, cherries, oil, and parsley and season with salt and pepper. Serve warm or at room temperature.
ORANGES WITH DRIED CHERRIES
From Vegetarian Times magazine. This is a nice, simple dessert that does not require you to use the oven at all. Perfect for summer!
Provided by Aunt Cookie
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel the skin and pith from the oranges with a knife.
- Section the oranges between membranes so that there is nothing left but the flesh.
- Allow the excess juice to drip away from the oranges (unless you want the finished product to be wetter).
- Place the orange sections in a bowl; add all ingredients but the mint and toss to mix.
- Garnish with the mint.
Nutrition Facts : Calories 146.1, Fat 4.8, SaturatedFat 0.4, Sodium 1.9, Carbohydrate 25.9, Fiber 5, Sugar 17.4, Protein 3.5
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