Spicy Orange Diamonds Recipes

SPICY ORANGE SEGMENTS

Steps:

• Wash whole oranges, and pierce all over with fork. Soak in cold water for three days, changing the water every day.
• Strain oranges and put them with remaining ingredients in heavy pan; simmer for 3 hours.
• Remove pan from heat and let stand until oranges cool. Do not peel. Cut oranges into segments and serve as an accompaniment to red meats and poultry.

ORANGE SPICED ALMONDS

Steps:

• In a small bowl, combine the sugar, orange zest, cinnamon, allspice and ginger. In a small bowl, beat egg white and orange juice. Add almonds; stir to coat. Sprinkle sugar mixture over almonds; mix well. Spread in a single layer on a baking sheet. Bake at 300° for 20 minutes. Remove to waxed paper to cool.

STICKY CRISPY ORANGE SHRIMP

Steps:

• For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
• For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.

SPICY ORANGE SALAD

Steps:

• In a small bowl stir together the garlic paste, the oil, the cayenne, the ground coriander, and the cumin. Arrange the orange slices on a serving dish or 2 plates, drizzle them with the dressing, and sprinkle the salad with the fresh coriander.

SPICY ORANGE STIR FRY SAUCE

Steps:

• Combine all ingredients in a small bowl.
• Toss with your favorite stir fry and serve hot!

SPICY CANDIED ORANGE SLICES RECIPE BY TASTY

Steps:

• In a medium pot, bring 2 cups of water to a boil over high heat.
• Slice the oranges into ½-inch-thick rounds.
• Add the orange slices to the boiling water and cook for 3 minutes.
• Meanwhile, in a medium bowl, combine the remaining 2 cups of water and the ice.
• Using a spider or slotted spoon, carefully transfer the orange slices to the ice bath and let cool for 3 minutes.
• Add the sugar to the pot with the boiling water and stir until the sugar has completely dissolved. Add the orange slices to the syrup. Cook, stirring every couple of minutes, until translucent, 30-40 minutes total.
• Carefully transfer the orange slices from the syrup onto a wire rack and let dry for at least 12 hours. Any leftover syrup can be cooled, then stored in an airtight container in the refrigerator for up to 6 weeks.
• Coat the orange slices: On a small plate, combine the sugar and Tajín.
• Dip the orange slices in the spicy sugar until coated on both sides.
• Eat the orange slices on their own, or add to your favorite dessert or beverage. Leftover slices will keep in an airtight container in the refrigerator for up to 6 weeks.
• Enjoy!

SPICY ORANGE CHICKEN STIR-FRY

Steps:

• Place cornstarch in a medium bowl. Gradually whisk in orange juice until smooth. Whisk in soy sauce, vinegar, honey, garlic, and red-pepper flakes; season with salt. Set mixture aside.
• In a 5-quart nonstick Dutch oven or pot, heat oil over medium-high. Working in batches, cook chicken on one side until slightly browned, 2 to 4 minutes; transfer to a plate, and set aside (chicken will cook more later).
• Add broccoli, carrots, and 1/2 cup water to pot. Cook, partially covered, until water has evaporated and broccoli is bright green, 3 minutes. Add reserved chicken and cornstarch mixture; bring to a boil. Cook until chicken is opaque throughout and sauce has thickened, 2 to 3 minutes. Serve stir-fry over rice.

SPICY ORANGE DIPPING SAUCE

Steps:

• Combine ingredients in saucepan.
• Bring to boil on medium heat, stirring frequently.
• Simmer on medium-low heat 5 min. or until slightly thickened, stirring occasionally.

SPICY ALMONDS

Steps:

• Preheat oven to 325°. In a small bowl, combine the first 7 ingredients. In another small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with spice mixture; toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. Bake for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.

SPICY ORANGE BISON BALLS

Steps:

• Mix the bison, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper in a large mixing bowl until evenly combined; divide the mixture into 24 portions and roll into balls.
• Heat the vegetable oil in a skillet over medium heat; cook the meatballs until nicely browned on all sides, 7 to 10 minutes.
• Add the chili sauce, orange marmalade, soy sauce, rice vinegar, and water to the skillet. Bring the mixture to a simmer, reduce heat to medium-low, and cook until the sauce thickens, about 1 hour.

SPICY ORANGE DIAMONDS

Steps:

• Cream together shortening,brown sugar and eggs.
• Blend in grated orange peel and orange juice.
• Stir together thoroughlythe flour,baking soda,spices and 1/2 tsp salt.
• Add to creamed mixture and mix well.
• Stir in rasins and nuts.
• Spread in greased 15 1/2x10 1/2x1 inch baking pan.
• Bake at 350 for 22-25 minutes.
• Cool,cut into diamonds or bars.
• Sprinkle with powdered sugar.