ORANGE BEEF AND BEANS
"Green beans are one of my all-time favorite vegetables-I can cook them more ways than ground beef, and this dish showcases them beautifully," writes Sundra Hauck from Bogalusa, Louisiana. Orange juice adds zesty flavor to the sirloin steak and garden-fresh beans.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine sugar and orange zest. Add beef; toss to coat. In a large nonstick skillet, stir-fry beef in oil for 5 minutes or until browned. , In a microwave-safe dish, cover and cook beans in water for 3-5 minutes on high; drain. Add beans to skillet; cook, stirring constantly, until tender., In a small bowl, combine the cornstarch, ginger and pepper. stir in the soy sauce and orange juice until smooth. Pour the sauce over beef and beans; toss to coat. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 210 calories, Fat 7g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 648mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
ORANGE BAKED BEANS
Make and share this Orange Baked Beans recipe from Food.com.
Provided by Sherrybeth
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients together in a 1 1/2 quart casserole dish.
- Heat in the over at 350 degrees for 45 minutes, stirring occasionally.
Nutrition Facts : Calories 206.9, Fat 1.8, SaturatedFat 0.7, Cholesterol 7.8, Sodium 586.5, Carbohydrate 45.1, Fiber 6.3, Sugar 21.6, Protein 6.1
ORANGE SCENTED GREEN BEANS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 8m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter, salt and chives then transfer to a serving dish.
ORANGE BEEF
A classic from Hunan, chun pei ngau yuk translates as "old beef," very old, or as we say in China, so old it gathers dust. The main reason for this is that this dish is most often cooked with old, dried, hard orange peel, and it is fine that way. I prefer fresh orange peel.
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 21
Steps:
- Marinate the beef with baking soda in the refrigerator for 8 hours or, preferably, overnight. After marinating, wash thoroughly, twice, with cold water. Drain and dry with paper towels. Place the beef in a bowl, add the egg white, and mix well until the beef is coated. Add the wine, white pepper, 1 tablespoon peanut oil, and cornstarch, mixing with your hand each time and ingredient is added. Allow to rest for 1 hour, refrigerated. There should be no residue.
- In a bowl, combine the sauce ingredients and set aside.
- Heat a wok over high heat for 1 minute. Add the 3 1/2 cups peanut oil and heat to 400 degrees F. Place the beef strips, one at a time, in the oil and cook for 1 1/2 minutes, loosening the beef with a spatula. Remove with a strainer and drain. Heat the oil again to 425 degrees F. Place the beef strips again in the oil and cook for 2 minutes, until the beef becomes crisp. Remove and allow to drain.
- Drain off all but 1 tablespoon oil from the wok and heat over high heat for 20 seconds. Add the dried chilies, stir, and cook until darkened. Add the ginger and garlic and stir briefly. Add the fresh chili and orange peel and stir briefly. Add the scallions, and mix well. Add the beef and cook, stirring, for 45 seconds. Make a well in the center of the mixture, stir the sauce mixture, and pour in. Mix well until the sauce is absorbed and the beef acquires a shiny coating. Remove to a serving dish and serve, garnished with the orange slices.
CRISPY ORANGE BEEF
A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.
Provided by BEC
Categories World Cuisine Recipes Asian Chinese
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
- Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
- Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
- Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.
Nutrition Facts : Calories 507 calories, Carbohydrate 59.2 g, Cholesterol 60.5 mg, Fat 18.7 g, Fiber 5.9 g, Protein 27.4 g, SaturatedFat 5.2 g, Sodium 651.3 mg, Sugar 16.9 g
BAKED BEANS WITH A TASTE OF ORANGE
Back in the days when I was cooking a lot with wine & mixers & cordials, etc, I squirreled away my version of baked beans. Today it resurfaced, & here it is! I usually use a version of B&M baked beans. The onion soup mix is 1/2 of a 1-oz envelope.
Provided by Sydney Mike
Categories Beans
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- At an angle, cut weiners into 1/2" slices.
- In a bowl, mix 1/2 of the weiner slices, beans, soup mix, sugar, water, mustard, catsup & curacao together and pour into a baking dish.
- Arrange the rest of the weiner slices on top of the beans & push them down slightly, making them even with the top of the beans.
- Bake for 60 minutes & enjoy!
Nutrition Facts : Calories 319.4, Fat 17.3, SaturatedFat 6.7, Cholesterol 30.1, Sodium 1198.9, Carbohydrate 32.5, Fiber 4.8, Sugar 16.6, Protein 12.1
ORANGE PECANS
Provided by Deborah Thomas-Gruby
Categories Quick & Easy Low Sodium Orange Pecan Bon Appétit Florida
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed paper. Bring first 3 ingredients to boil in heavy large saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans. Spread pecans on waxed paper. Cool completely. Separate pecans if necessary. (Can be prepared up to 1 week ahead. Store in airtight container.)
ORANGE DESERT SAUCE
A beautiful orange sauce, absolutely lush with brownies!
Provided by squeaksquara
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Combine orange juice, zest & sugar in saucepan.
- Simmer for approx 15mins.
- You can continue reducing the sauce after this if you want to make it thicker.
- Stir in the butter, and leave for further 3mins.
- Ta dah! Your sauce is ready. Serve with your choice of dessert.
ORANGE SAUCE
Provided by Isabel Costa
Categories quick, sauces and gravies, dessert
Time 20m
Yield 1 9-inch cake
Number Of Ingredients 6
Steps:
- Combine butter, sugar, corn syrup and orange juice in saucepan and cook over low heat, stirring constantly until sugar is dissolved. Bring mixture to boil and cook 5 minutes. Watch carefully to keep from boiling over.
- Remove from heat and stir in sour cream and pecans.
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