recipelink.com Chat Room Recipe Swap – 01-18-00
Orange You Glad Recipes Chat
52 Orange and Citrus Recipes Part 1 of 2

Terrytx (09:53:14) : Orange Fluff
Recipe By :posted by Kitty

1 small box Jello brand Americana Style Fat- Free Tapioca pudding
1 small box vanilla pudding (NOT Instant)
1 small box orange Jello
3 c. water
1 (8 oz.) Fat-Free Cool Whip, thawed
3 small cans Mandarin oranges, well drained
In saucepan, combine pudding mixes and Jello with the water. Bring to full rolling boil over medium heat,
stirring often. Let cook for 2 minutes. Remove from heat and cool completely. Fold in Cool Whip and
oranges. Refrigerate. Terrytx (09:52:38) :

Orange Ginger Muffins
Recipe By :Houston Chronicle-1/20/99
Serving Size : 12

1 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 medium orange
1/2 cup softened butter or margarine
3/4 cup sugar
1 egg
1/2 cup orange juice
1/4 cup finely chopped crystallized ginger

Preheat oven to 375 degrees. Combine flour, baking powder, soda, and salt; reserve. Finely grate zest from orange to make 2 tsp.; reserve. Peel orange, discarding rind and white pith. Finely chop orange, removing seeds; set aside. With electric mixer, beat butter and sugar until light and fluffy. Beat in egg. Stir in reserved orange and zest. Beat in reserved flour mixture alternately with orange juice, ending with flour. Fold in ginger. Divide batter among muffin cups lined with paper-liners filling almost to the top. Bake 18-20 min. or until pick inserted in center comes out clean. Remove from pan; cool on wire rack.

Terrytx (09:51:41) :

Gina,.Fla (10:49:40 AM) : ORANGE PINEAPPLE MUFFINS

3 cups all purpose flour
1/2 tsp. salt
1 tbls. baking powder
1/4 tsp. baking soda
1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
1 cup orange pineapple juice
3/4 cup crushed drained pineapple
1 tbls. grated orange rind

Preheat oven to 400. Grease muffin tin

In a large bowl stir together the flour, salt, baking powder and
soda.
In another large bowl, cream the butter and sugar till light and
fluffy. Beat in the eggs, one at a time. Add vanilla to the juice. Stir
flour mix into the butter mix alternating with the juice beginning
and ending with flour. Fold in the pineapple and grated orange
rind. Spoon into cups evenly filling to the top. Bake 20 mts.
Yield 15 muffins.

Source: posted by Gina,Fla

Terrytx (09:50:58) : Orange-Ginger Shrimp

1 pound shrimp
1/2 cup oil
1/4 cup vinegar
1/4 cup frozen orange juice concentrate -- thawed
1 tablespoon chopped red onion
2 teaspoons grated ginger root
3/4 teaspoon crushed red pepper

In blender, blend all ingred. except shrimp. Process until smooth. Marinate shrimp at room temp. for 15 min. Soak wooden skewers. Drain shrimp, discard marinade. Thread on skewers. Lay on baking sheet. Broil 6" from heat 3-5 min. or till shrimp turn pink. Or grill.

Terrytx (09:50:15) : Orange Yogurt Scones
Recipe By :Sunset

2 cups flour
1/3 cup + 2tsp sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold butter or margarine
1 carton (6oz) orange-flavored nonfat yogurt
2 teaspoons grated orange peel
1/4 cup orange juice

In a food processor or bowl, whirl together or mix together flour, 1/3 cup sugar, baking powder, soda, and salt. Add butter and whirl or rub with fingers until mixture resembles fine crumbs. In a bowl, mix yogurt, peel, and juice; add to flour mixture and whirl or stir until evenly moistened. Mound dough on a lightly oil 12x15" baking sheet. With well floured hands, pat mound into a 9" round. With floured knife, cut through dough to make 8 wedges; leave in place on pan. Sprinkle with remaining sugar. Bake in a 375 degree oven until scones are golden brown, about 25 min. Serve hot, or slide onto rack and let cool until warm. Break or cut wedges apart.

Terrytx (09:48:57) : Orange-Glazed Chicken - Crockpot

•6 ounces orange juice, frozen concentrate, thawed
6 chicken breast halves
1/2 teaspoon marjoram
1 dash ground nutmeg
1 dash garlic powder
1/4 cup water
2 tablespoons cornstarch

Combine thawed orange juice concentrate in a bowl with the marjoram, garlic powder and nutmeg. Dip each chicken breast half into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken.

Cover and cook on low for 6-8 hours, or on high for about 4 hours.

When chicken is done, remove to serving platter. Pour the sauce that remains in crockpot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly.
Serve the sauce over the chicken; delicious with brown or white rice.

Terrytx (09:47:20) :

Orange Sherbet Salad
Recipe By : Mom

2( 3 oz.) boxes orange jello
2 cups boiling water
1 (16 oz) can crushed pineapple -- drained
2 (11 oz) cans Mandarin oranges -- drained
1 pint orange sherbet

Dissolve jello in boiling water and stir in orange sherbet, mixing well. This will start to congeal fast so have the fruit ready to add and then pour into bowl or mold. Refrigerate.

NOTES : This is so good. Try it with ham, turkey or chicken.
Source: posted by pj

sweetpete (09:18:18) :

1 1/2 cups water
1/3 cut instant tea
1 can (46 oz)pineapple juice
1 can ( 12 0z)frozen orange juice concentrate, diluted according to directions
1 can frozen lemonade concentrate(12 oz) diluted according to can
1 1/2 cups sugar
3 whole nutmegs
3 Tablespoons whole cloves
4 2" cinnamon sticks

In a large pot bring water to boil add tea and dissolve.. Add rest of juices and sugar. Tie the nutmeg and cloves in cheesecloth bag and add along with cinnamon sticks. Simmer over med to low heat two or three hours with out letting it boil.. Remove spices and serve with slices of orange or lemon..makes a gallon of tea..

Georgie,NJ (06:53:18) : FRUITY YOGURT SIPPER

1 ripe large banana OR 2 medium peaches OR 1 cup sliced strawberries
1-1/2 cups milk
1 (8 oz) carton vanilla yogurt
1 to 2 Tbsp powdered sugar (or sugar substitute)
3 or 4 large ice cubes

If using banana or peaches, cut into chunks. In a blender container combine fruit, milk, yogurt and sugar. Blend till smooth. With blender running, add ice cubes, one at a time. Blend till smooth. Makes 4 (about 8 oz) servings.

Georgie,NJ (06:46:37) : ORANGE BREAKFAST NOG

1-1/2 cups buttermilk
1/2 of a 6 oz can (1/3 cup) frozen orange juice concentrate
2 Tbsp brown sugar
1 tsp vanilla
2 or 3 large ice cubes

In blender container, combine buttermilk, orange juice concentrate, brown sugar and vanilla. Cover and blend till smooth. With blender running, add ice cubes, one at a time. Blend till smooth and frothy. Makes 2 (about 10 oz) servings.

Georgie,NJ (06:42:29) : LEMON & HERB MUSHROOMS

1/2 lb small fresh whole mushrooms (about 3 cups)
3 Tbsp lemon juice
2 Tbsp salad oil
1 Tbsp sugar
1 clove garlic, minced
1/4 tsp salt
1/4 tsp coarse ground black pepper
1/8 tsp dried oregano, crushed
1/8 tsp dried thyme, crushed
1/2 of a small onion, sliced

Halve any large mushrooms. In medium saucepan, cook mushroom in boiling water 1 minute. Drain and rinse with Cold water. Set aside.
For marinade, in small saucepan, combine lemon juice, salad oil, sugar, garlic, salt, pepper, oregano and thyme. Cook till boiling. Reduce heat and simmer, uncovered for 5 minutes.
In medium bowl, combine drained mushrooms, hot marinade and sliced onion. Cover and chill 4 to 24 hours, stirring occasionally. Makes 1-1/2 cups (6 servings)

Georgie,NJ (06:36:30) : LEMON-MARINATED CHUCK STEAK

1 (1-1/2 to 1-3/4 pound) beef chuck steak, cut 1 inch thick
1 tsp finely shredded lemon peel
1/3 cup lemon juice
1/4 cup cooking oil
1/4 cup chopped onion
1 Tbsp sugar
1 Tbsp Worcestershire sauce
1 tsp prepared mustard

Slash fat on edges of roast. Place meat in a plastic bag set into a shallow dish. For marinade, combine lemon peel, lemon juice, cooking oil, onion, sugar, Worcestershire sauce, mustard, 1/4 tsp Salt, and 1/4 tsp Pepper. Pour over roast. Seal bag. Marinate in refrigerator for 6 to 24 hours, turning bag occasionally.
Remove roast from bag, reserving marinade. Place meat on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 min. Turn, brush with marinade, and broil to desired doneness, allowing 6 to 8 min more for medium. Brush occasionally with reserved marinade. To serve, thinly slice meat across the grain. Serves 6.
Grill Directions: Marinate steak as above. Grill marinated steak on grill directly over medium coals for 9 min. Turn and grill to desired doneness, allowing 9 to 11 min more for medium. Brush occasionally with reserved marinade.

Georgie,NJ (06:28:05) : GLAZED STRAWBERRY-LEMON STREUSEL MUFFINS

Lemon Streusel Topping (recipe follows)
Lemony Glaze (recipe follows)
1-1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 cup milk
1/2 cup (1 stick) butter or margarine, melted
1 egg
1-1/2 cups fresh strawberries, shopped
1 tsp grated lemon peel

Preheat oven to 375 deg.
Line 12 (2-1/2 inch) muffin cups with liners.
Prepare Lemon Streusel Topping and Lemony Glaze; set aside.
Combine flour, sugar, baking powder, cinnamon and salt in large bowl.
Combine milk, butter and egg in small bowl until well blended. Sir into flour mixture just until moistened. Fold in strawberries and lemon peel. Spoon evenly into prepared muffin cups.
Sprinkle Lemon Streusel Topping evenly over tops of muffins. Bake 20 to 25 min. or till toothpick inserted in center comes out clean. Remove from pan. Cool on wire rack 10 minutes. Drizzle with Lemony Glaze. Serve warm or cool completely. Makes 12 muffins.
LEMON STREUSEL TOPPING: Combine 1/4 cup chopped pecans, 1/4 cup packed brown sugar, 2 Tbsp flour, 1/2 tsp cinnamon and 1/2 tsp grated lemon peel in medium bowl. Add 1 Tbsp melted butter or margarine, stirring until crumbly.
LEMONY GLAZE: Combine 1/2 cup powdered sugar and 1 Tbsp fresh lemon juice in small bowl, stirring until smooth.

Georgie,NJ (06:16:55) : FRESH ORANGE COOKIES

1-1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1 unpeeled orange, finely chopped**
1/2 cup chopped walnuts
Orange Glaze (recipe follows)
**Chop orange in blender, food processor or by hand to equal 3/4 cup.

Sift together flour, baking soda and salt. In large bowl, beat butter and sugars until light and fluffy. Add egg and chopped orange; beat well.
Gradually blend in flour mixture. Stir in walnuts. Cover and chill at least 1 hour. Drop dough by teaspoonfuls onto lightly greased cookie sheets.
Bake at 375 deg for 10 to 12 minutes. Cool on wire racks. Spread cookies with Orange Glaze. Makes about 4 dozen.

ORANGE GLAZE:
1 cup powdered sugar
1 to 2 Tbsp fresh orange juice
1 Tbsp butter or margarine, softened
1 tsp grated orange peel
In small bowl, combine all ingredients until smooth. Makes 1/2 cup

Georgie,NJ (06:08:55) : ORANGE MARMALADE BREAD

2-1/2 cups flour
1 Tbsp baking powder
1 tsp salt
1/2 cup honey
2 Tbsp butter, softened
3 eggs, beaten
1 (12 oz) jar orange marmalade
1 Tbsp grated orange peel
1 cup finely chopped pecans (optional)

Preheat oven to 350 deg.
Combine flour, baking powder and salt in bowl.
Beat honey, butter and eggs in separate bowl till smooth. Stir in orange marmalade and orange peel, mixing well.
Add flour mixture, stirring until well blended. Add nuts. Bake in greased loaf pan for 1 hour. Cool for 10 minutes.
Let loaf cool completely for easier slicing.
Makes 10 servings

di.ME (05:19:47) : orange julius
6oz frozen oj
1 cup milk
1 cup water
1/3 cup sugar
1 teas vanilla
1 tray ice
blend all ingred. in blender then add
ice until well blended. yum!!!

KellyWA (02:31:23) : CANDIED PEELS

6 Navel oranges
1 3/4 c Sugar
1/2 c Clear corn syrup
1 1/2 c Water
3 oz Orange gelatin

Cut oranges in half lengthwise & remove fruit. Cut peels into
strips. Cook peels in 8 C. boiling water for 15 min. Drain & repeat.
In same pot, cook sugar, syrup, & 1-1/2 C. water over high heat until
sugar is dissolved. Add gelatin & peels & simmer for 20 min. Remove
from heat. On a sheet of waxed paper or microwave paper, sprinkle 1
C. granulated sugar. Lightly roll the peels in the sugar, a few at a
time, until the peel is evenly coated. Add sugar as needed as supply
is used. Place in one layer to dry overnight. Store in airtight
containers. Will keep indefinitely, if kept dry.

Lemon or Lime peels may be used with the corresponding gelatin.

For slightly less sweet peels, delete the corn syrup & increase sugar to 3 cups.

KellyWA (02:29:22) : Cantaloupe With Fruit And Grand Marnier

Mandarin Oranges
Seedless Grapes
Strawberries
Grand Marnier
Cantaloupe

Marinate mandarin oranges (fresh or canned), grapes, and strawberries in
Grand Marnier for at least 1 1/2 hours. Use 2 or 3 pieces of each type
of fruit for each serving of cantaloupe. Cut cantaloupe in half, scoop
out cavity, and fill with fruit mixture. This can be served as either
an appetizer or a dessert.

KellyWA (02:22:30) : Chocolate-Dipped Oranges

24 Oz. semi-sweet chocolate
1/4 C. vegetable shortening
6 oranges -- divided into
sections

Melt the chocolate and shortening in top of double
boiler over hot but not boiling water; remove from heat. Dip
sections of oranges into chocolate and place on wax paper-lined
cookie sheets. Refrigerate about 30 minutes.

KellyWA (02:19:19) : Baked Oranges

6 Whole medium size oranges
2 1/2 C. sugar
2 C. water
1/2 C. red cinnamon
candies

Boil unpeeled oranges in water until tender. (Less than
1 hour.) Cool oranges. Cut oranges in quarters or eighths and
place in baking dish. Combine sugar, water and cinnamon
candies and heat until candies dissolve. Pour this syrup over
oranges. Bake 1 hour at 350 degrees. Chill, preferably overnight.
Serve as accompaniment to meat, poultry or casserole dish.

KellyWA (02:16:22) : Orange Salsa

2 large oranges -- peeled and diced
1 large Tomato -- seeded and diced
1/3 cup red onion -- minced
1 teaspoon orange peel -- grated
1 teaspoon garlic -- minced
1 teaspoon ginger root -- minced
1/2 jalapeno -- minced fine
1/4 teaspoon salt
1 tablespoon cilantro -- fresh

In a bowl combine all ingredients except the cilantro and chill, covered,
until ready to serve. Before serving, stir in the cilantro.

Dawn-NY (02:08:46) : White Chocolate Lemon Truffle Centers
(not tried, just found this one yesterday)

12 oz. white chocolate
1/2 cup heavy cream
1/2 tsp grated lemon zest
3-4 tsp fresh lemon juice
8-10 oz. white or dark chocolate, for dipping*

Chop the white chocolate very finely and
place in a medium bowl. Bring the cream to a
boil. Pour hot cream over chocolate and stir
gently until the chocolate is melted and mixture is perfectly smooth. (If the
chocolate does not melt completely into the
cream, set the bowl in a skillet of barely
simmering water and stir gently just until
the melting is complete.) Strain the mixture
into a clean dry bowl.

Stir in the lemon zest and juice. Let set several hours until
firm. Form 1-inch balls using a miniature
scoop or a melon baller with a 1-inch
diameter scoop: dip the scoop in a glass of
very hot water, then wipe it dry before each
scoop (so as not to introduce water into the
ganache) or, warm the scoop with a hair
dryer. Place the centers on a plate or tray
and let them dry and set before dipping.

Form the centers at least a couple of hours before dipping, preferably longer.
Melt and temper the chocolate before dipping. Makes about 48 truffles.

Source: Alice Medrich Hands-On Chocolate Class

Burgundy/LA (02:08:02) : ORANGE RICE

Yield: 4 servings

3 tb Butter
2/3 c Diced celery, with leaves
2 tb Chopped onion
1 1/2 c Water
1 c Fresh orange juice
1 1/4 ts Salt
1/4 ts Thyme
1 c Uncooked rice
Grated rind of 1 orange

A wonderful side dish for baked ham.

Melt butter in a heavy saucepan. Add celery and
onions, and cook until onion is soft and golden.
Add water, orange juice, rind, salt and thyme. Bring
to a boil. Add rice slowly, stirring constantly.
Cover; reduce heat and simmer for 25 minutes or
until rice is tender.

Dawn-NY (02:02:01) : Easy Lemon Cream Tart

2 (9in.) pie crusts
8 oz. softened cream cheese
1/2 cup sugar
1 teaspoon vanilla extract
1 can lemon pie filling

Heat oven to 400 F. Place one crust into pie plate. Blend cream
cheese, sugar and vanilla in bowl. spread over crust. spread lemon
filling over cheese mixture. cover with remaining crust and cut
about 1 inch off of top crust. Take edges of bottom crust and
pinch over top crust, sealing it. Bake for 30 minutes or until
crusts are golden brown. Tip tart out onto a serving platter and
dust with powdered sugar. Serve hot from oven. or chill and serve cold.

Dawn-NY (01:58:23) : Tangy Fruit Dip

1 8-oz pkg cream cheese
1 11-oz jar marshmallow cream
1 T Lemon or Orange juice

Soften cream cheese and add to other ingredients - store unused portion in refrigerator.

Dawn-NY (01:53:47) : Hearts in a Frame
source:www.wtvh.com Valentine section

Ingredients needed:
1 (10 oz) Sara Lee Pound Cake, frozen
4 egg whites, at room temperature
2 teaspoons dried chives
Pinch of paprika
1 seedless medium orange, peeled and thinly sliced, for garnish

Cut pound cake horizontally in half; return one half to freezer. Cut remaining half vertically into 2 equal-size slices. Using a heart-shaped cookie cutter, approximately 1 1/2-inches in diameter, cut out a heart in the middle of each cake slice; set aside.

In a deep, medium bowl, beat egg whites and spices together until frothy. Place cake slices and heart-shaped cut-outs in a heated skillet coated with non-stick vegetable oil cooking spray. Fill the hole in the cake slices with egg white mixture; cover and cook over low heat until egg white in each is firm.

Turn over cake slices and heart shapes; continue to brown lightly, about 1 minute. Garnish each serving with orange slices and serve with a favorite Champagne or herbal tea.

2 servings.

Gina,.Fla (11:20:43) : Ricotta Cheese Cake

1 (3 lb.) can ricotta
2 cups sugar
1/2 cup flour
1 tsp. vanilla
1 lemon and 1 orange rind, grated
1/2 cup graham cracker crumbs
8 eggs, separated
3 tbsp. anisette
3 tbsp. creme de cocoa
1/4 cup chocolate chips
1/2 cup whipped cream (optional)
2 tbsp. butter, softened

Beat ricotta until smooth, gradually adding 1 1/2 cups of sugar and egg yolks.
Add flour, vanilla, orange and lemon rind. Beat egg whites with 1/2 cup sugar.
Fold whipped cream, egg whites and chocolate bits into the ricotta mixture.
Turn into a 12" spring form pan which has been buttered and sprinkled with
graham cracker crumbs. Bake in preheated oven 425 Degrees F. for 10 minutes.
Lower temperature to 350 Degrees F. and bake 1 hour. Turn off heat and allow
to cool in oven with door closed.
Refrigerate.