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Cranberry Orange Christmas Breakfast Bread

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Dry Jell-o Salad (jello) Cottage Cheese Fruit Salad – This Is A Great Recipe For Those Who Don’t Like Jell-o Since You Use It Dry And It Gives A Totally Different Texture Than Traditional Jell-o Salads. Hint: If You Use Orange Flavored Jell-o Use Mandarin Oranges Instead Of Pineapple.

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3 Healthy After-school Smoothie Snacks. Raspberry Banana, Berry Apple Fizzer, Orange Pineapple Smoothie

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Crispy Raspberry-Orange Tart

Crispy Raspberry-Orange Tart
Recipe type: Dessert
Serves: 12

Ingredients
  • ¼ cup water
  • 3 tablespoons cornstarch
  • 1 (12-ounce) package frozen raspberries
  • ½ cup granulated sugar
  • pinch of salt
  • 2 oranges
  • 1 teaspoon vanilla
  • 1 sheet puff pastry, thawed

Instructions
  1. Preheat the oven to 400ºF.
  2. In a medium saucepan, stir together the water and cornstarch until dissolved.
  3. Stir in the frozen raspberries, sugar, and salt, then place over medium heat.
  4. Zest 1 of the oranges, and stir the zest into the rest of the ingredients.
  5. Cook the raspberry mixture until it comes to a boil, then reduce to a simmer for 7 minutes to allow the flavors to marry.
  6. While the raspberry mixture is cooking, cut the skin and rind from the oranges, then cut the segments of flesh from between the membranes using a sharp knife.
  7. Catch the segments in a bowl and set aside.
  8. On a floured surface, roll out the puff pastry dough into a 12-inch x 14-inch rectangle. Gently transfer the dough to the prepared baking pan.
  9. Using a small knife, score the crust 1 inch from the edge to create a margin. Poke the inside of the margin with a fork, sprinkle the edges with the remaining ¼ cup sugar, and place the crust in the freezer for 5 minutes to firm.
  10. Bake the crust in the oven just until it becomes lightly browned, about 10 minutes.
  11. Spread the raspberry mixture evenly inside the margin of the partially baked crust, then return to the oven and bake until the raspberry mixture bubbles and the crust becomes brown, about 10 minutes more.
  12. Place 12 orange segments in 3 rows of 4 segments, each marking 1 serving of tart.
  13. Cut the tart into 12 pieces, then serve.Crisp Rasbperry-Orange Tart

 

Spicy Beef Stir Fry with Broccoli and Orange

Spicy Beef Stir Fry with Broccoli and Orange
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 pound sirloin steak, trimmed and cut in thin strips
  • 2 tablespoons vegetable oil
  • 2 carrots, thinly sliced on the diagonal
  • 3½ cups medium broccoli florets
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh ginger
  • ½ teaspoon orange zest
  • ½ cup freshly squeezed orange juice
  • 2 tablespoons soy sauce
  • ¼ teaspoon crushed red pepper
  • 4 scallions, sliced on the diagonal
  • salt to taste

Instructions
  1. Preheat a large skillet or wok over high heat.
  2. Season the beef strips with salt. Add the oil to the pan followed by the beef and cook until browned and cooked through, about 6 minutes.
  3. Transfer to a plate and set aside. Add the broccoli and carrots to the pan and cook until they begin to become tender, about 7 minutes more.
  4. Add the ginger, orange zest, juice, soy sauce, and red pepper then cook for 3 minutes more.
  5. Add the beef back to the pan and heat through.
  6. Sprinkle with the sliced scallions, then serve.

Spicy Beef Stir Fry with Broccoli

Spicy Beef Stir Fry with Broccoli

Orange Chicken and Vegetable Stir-Fry

Ingredients:

For the sauce:
•    1/2 cup orange juice
•    1 tbsp grated orange zest
•    2 big garlic cloves
•    1 tbsp oyster sauce
•    2 tbsps rice vinegar
•    2 tbsps soy sauce
•    1 tsp minced ginger
•    A dash of honey, sugar or agave
For the stir-fry:
•    1 lb chicken tender cut into strips
•    3 tbsp cornstarch
•    4 cups chopped mushrooms, celery, carrots, snap peas and broccoli – must be fresh.
•    1/2 cup chopped onion
•    1 tbsp olive oil
•    salt and pepper to taste

Directions:

1.    Put all sauce ingredients in a blender. Blend and taste if you’d like to add sweetness to it.
2.    Pour sauce into pan and heat for 5 mins, then put in a separate bowl.
3.    Wash the pan.
4.    Spice the chicken with salt & pepper.
5.    Add the cornstarch and rub the chicken with it.
6.    Boil the broccoli for about 5 mins, watch that it doesn’t get too soft, it stay firm.
7.    Place a paper towel on a plate and lay the chopped vegetables on it.
8.    Dry the pan.
9.    Cook the onion on olive oil and chicken for about 4 mins – make sure the chicken is cooked!
10.    Throw in the rest of the vegetables and stir-fry for 2 mins.
11.    Add drops of sauce between each stir.
12.    Repeat, adding a few tablespoons every 15 secs, for the sauce to cook down.
13.    Place the stir-fry over hot rice.
14.    Serve.