Tangerine Peppers Recipes

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10 BEST WAYS TO USE FRESH TANGERINES



10 Best Ways to Use Fresh Tangerines image

These tangerine recipes are so light and refreshing! From sauce to smoothies to salad, cookies, and cake, there are some irresistible dishes you can make with tangerines.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Tangerine Sauce
Tangerine Garlic Chicken
Tangerine Strawberry Creamsicle Smoothie
Avocado and Tangerine Salad with Jalapeño Vinaigrette
Mediterranean Beet Salad with Tangerines, Greens, and Feta
Tangerine Salsa
Tangerine Caprese Kebabs
Tangerine Vanilla Sugar Cookies
Tangerine and Gin
Tangerine Cake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a tangerine recipe in 30 minutes or less!

Nutrition Facts :

CANDIED TANGERINE PEEL



Candied Tangerine Peel image

Provided by Food Network

Number Of Ingredients 2

5 large tangerines, halved and juiced (save the juice to drink at breakfast time)
2 cups granulated sugar, plus 1 cup for tossing

Steps:

  • Place the tangerine halves in a large saucepan with enough cold water to cover. Bring to a boil, reduce heat, and simmer until the tangerine rinds are tender, about 30 to 45 minutes. (Begin checking the rinds for tenderness about 20 minutes into the process, you don't want them to become mushy.) You'll know they're done when you can scrape away the pith (the white part) easily. Drain the peels and when cool enough to handle, cut into 1/4-inch strips. In the same sauce pan (now empty), combine 1 1/4 cups water with the sugar. Bring to a boil, add the peels, reduce heat to medium, and cook until the peel is translucent, stirring occasionally. Spread the candied peel onto an oiled cooling rack over a cookie sheet and allow to cool and drain. Spread the remaining sugar in a large shallow bowl, or on a cookie sheet. Add the drained peel to the sugar and toss to coat with the sugar, separating the pieces as you do so. Spread the candied peel on a cookie sheet to dry overnight. Store in an airtight container in the freezer or refrigerator.;

TUNA CRUSTED WITH PEPPERS WITH TANGERINE-GREEN ONION RELISH AND



Tuna Crusted With Peppers With Tangerine-Green Onion Relish And image

From Bobby Flay. This recipe is delicious and presents like a holiday meal. No one will ever believe how easy it is. It takes about an hour for the sauce to reduce, but is otherwise quick and easy, with minimal prep time. Serve with Recipe #265653.

Provided by Kim in Walnut Creek

Categories     Tuna

Time 1h

Yield 4 serving(s)

Number Of Ingredients 22

4 (7 ounce) tuna steaks
salt
1/4 cup ground aleppo bell pepper
3 tablespoons olive oil
melted leek, : (Melted Leeks also posted separately)
4 leeks, split 3/4 of the way, washed well
1 large onion, coarsely chopped
salt & freshly ground black pepper
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 tablespoons olive oil
1 tablespoon butter
2 cups red wine
1 cup port wine
3 tablespoons pomegranate molasses
2 tablespoons granulated sugar
1 tablespoon cold butter
salt & fresh ground pepper
3 tangerines, peeled and segmented
2 green onions, thinly sliced
1/4 red onion, thinly sliced
1/2 cup toasted almonds (crushed) or 1/2 cup walnuts (crushed)

Steps:

  • Red-Wine Pomegranate Reduction:.
  • Place wine and port in a small saucepan and reduce to 1 cup. Whisk in pomegranate molasses and sugar and taste for sweetness (add sugar if necessary). Whisk in cold butter just before serving and season with salt and pepper to taste.
  • Tangerine-Green Onion Relish:.
  • Combine all ingredients (tip: you can substitute canned mandarin oranges) in a medium brown and season with salt and pepper to taste.
  • Tuna:.
  • Season tuna on both sides with salt. Dust 1 side of the tuna with peppers (tip - you can substitute 3 parts sweet or smoked paprika and 1 part ground red pepper for the aleppo peppers). Heat oil in a large sauté pan over medium-high heat.
  • Sear the tuna, pepper side down, until golden brown, about 1-2 minutes, turn over and continue cooking for 2 minutes for medium rare doneness.
  • To plate, divide the melted leeks onto 4 plates. Arrange each tuna steak on top of melted leeks (rice works well too). Place a couple of tablespoons of the tangerine-green onion relish on top of the tuna. Drizzle the entire dish with red-wine pomegranate reduction.

Nutrition Facts : Calories 926.9, Fat 42.1, SaturatedFat 9.3, Cholesterol 90.7, Sodium 171.1, Carbohydrate 49.3, Fiber 6.4, Sugar 25.9, Protein 53.1

TANGERINE PEPPERS



Tangerine Peppers image

A great side dish for those who like a little sweet with their spice. Use any variety of hot peppers!

Provided by Jessica27

Categories     Vegetable Side Dishes

Time 15m

Yield 2

Number Of Ingredients 4

2 poblano chile peppers, cut into thin strips
¼ cup tangerine juice
1 pinch dried parsley, or to taste
1 pinch garlic salt

Steps:

  • Place poblano peppers in a bowl; add tangerine juice, parsley, and garlic salt. Stir to evenly coat.
  • Cook and stir poblano peppers mixture in a skillet over medium heat until juice evaporates and peppers are lightly browned, 5 to 10 minutes.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 8 g, Fat 0.5 g, Fiber 3.1 g, Protein 1.7 g, Sodium 178.4 mg, Sugar 4.8 g

MADAME'S ORANGE OR TANGERINE PEEL BEEF



Madame's Orange or Tangerine Peel Beef image

Make and share this Madame's Orange or Tangerine Peel Beef recipe from Food.com.

Provided by Sandi From CA

Categories     Steak

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 15

1 lb flank steak
1 tablespoon dark soy sauce
1 teaspoon sugar
1 egg
6 tablespoons flour
2 -4 cups oil (for deep frying)
10 dried red chili peppers (depending on your heat preference)
1/4 cup dried orange peel or 1/4 cup tangerine peel
1 tablespoon cornstarch
2 tablespoons frozen orange juice concentrate
2 tablespoons dark soy sauce
4 tablespoons sugar
1 tablespoon catsup
4 tablespoons water
1/4 teaspoon orange extract (optional)

Steps:

  • Combine sauce ingredients. Set aside. Cut beef into thick slices and pound until 3/8 inch thick. Marinate in soy sauce and sugar 10 minutes. Add egg and flour, mix with hand.
  • Heat oil for deep frying. Slide beef into oil piece by piece to prevent sticking together. Fry until crispy. Remove. Fry again. Drain. Remove.
  • Reheat 2 tablespoons oil in wok. Stir fry chili peppers and orange peel until "black". Add sauce. Bring to boil. Thicken with dissolved cornstarch. Add beef. Stir-fry 1 minute more. Remove peppers prior to serving. Close your windows, eat and moan.

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