Rachael Rays Orange Freeze Recipes

ORANGE YOU GLAD IT'S THANKSGIVING SOUP

Steps:

• Heat a soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter. When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
• Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat. To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning. Bring to a boil, then lower the heat and let simmer for 10 minutes. Grate some fresh nutmeg and stir to combine.
• Ladle soup into bowls and garnish with chopped thyme and orange zest.

HOT AND SWEET ORANGE SALAD

Steps:

• Put the arugula on a platter. Arrange the orange slices in overlapping layers over the arugula, allowing some of the leaves to peek through. Scatter the chile pepper, onions and tarragon on top. Drizzle with the EVOO and sprinkle with salt and pepper to taste.

RACHAEL RAY'S ORANGE FREEZE

Steps:

• For each freeze, in a blender combine 3 scoops orange sherbet and 1 scoop vanilla ice cream.
• Add 1/4 liter lemon lime soda or lemon lime seltzer and 4 ice cubes to the blender.
• Set blender top in place and blend on high setting until frothy and smooth.
• Pour into fountain or tall glass and garnish glass rim with a round of lime and a straw. Repeat with remaining ingredients.

RASPBERRY ORANGE FREEZE

Steps:

• Pour the orange juice into an ice cube tray and freeze for 3 hours.
• Put the frozen orange juice cubes and raspberries into the bowl of a food processor. Add the sugar and process until the mixture is the texture of snow, 45 to 60 seconds. If the mixture remains course in texture add 1 to 2 tablespoons of water. Serve immediately, or transfer to a freezer container and freeze for later.

ORANGE CREAM FLOAT

Steps:

• Fill a glass with orange soda, top the side of the glass with a big scoop of vanilla ice cream.

BOURBON-ORANGE CHICKEN - RACHAEL RAY

Steps:

• To make the chicken: preheat a nonstick skillet over med-high heat; add in oil and butter.
• When the butter has melted and is hot, add in the chicken.
• Season with salt and pepper; brown for 3-4 minutes on each side.
• Decrease heat to medium low; add in juice concentrate and spoon over chicken as it melts down.
• Simmer 5 minutes; transfer chicken to dinner plates, leaving most of the sauce in the pan; top chicken with almonds.
• Increase heat on the sauce and add in bourbon; cook sauce until it is slightly browned, 2-3 minutes; spoon over chicken and serve.
• To make the butter: place bread in a warm oven or toaster oven to crisp the crust.
• In a small bowl, microwave the marmalade and butter 15 seconds on HIGH.
• Add in hot sauce and stir; spread or brush the sweet-hot butter on the crusty hot bread and serve alongside the chicken.

ORANGE FREEZE

Steps:

• Blend milk, orange juice concentrate, fat free half-and-half, powdered sugar, water, vanilla and ice cubes in a blender until smooth. (Add additional ice cubes to get the consistency you like).
• Serve immediately with an orange slice to garnish.