Recipe: 01-18-2000: 52 Citrus Recipes Part 2

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

Gina,.Fla (11:18:50) : Shrimp Imperial
Serves 6 as an appetizer or 10 as hors d'oeuvres.

1 3/4 lb. large raw shrimp
2 T. butter
1 T. olive oil
1 T. finely minced garlic
2 T. finely minced shallots
salt and pepper to taste
2 T. lemon juice, or more to taste
2 T. freshly fine chopped dill

Peel and devein the shrimp. Melt butter and oil, add garlic and shallots and saute 2 minutes without browning.

Add shrimp, increase heat slightly and cook 3 minutes. Add salt and pepper, toss well. Scrape contents of pan into a bowl, add juice and dill, blend well. Cover and chill 3 or 4 hours.

Gina,.Fla (11:17:22) : Broccoli with Orange Butter

1 bunch broccoli, separate into florets
2 navel oranges
2 T. butter
2 shallots, finely diced
1 small garlic clove, thinly sliced
slat and pepper to taste

Cook the broccoli till crisp tender. Drain and let dry on paper towels.

Peel the oranges and cut into sections letting the juice fall into a small bowl. Place sections in bowl.

Melt butter in a skillet, saute the shallots and garlic till softened, about 3 mts. Add the broccoli and season with salt and pepper. Cook stirring for about 2 mts. Remove from heat and toss with oranges and juice, transfer to serving bowl. Serves 4-6

Gina,.Fla (11:12:31) : Carrot Jam

This is the jam that I made for Christmas gifts to go in baskets for my family and friends. It was a HIT!!!

yields about 3 cups

1 1/2 lbs. carrots
2 c. sugar
1 lemon
1 T. brandy

Wash, peel, and finely chop the carrots. Cook in the least possible water until very tender. (This step may be replaced by microwaving the carrots in a covered dish for 10 mts.)
Puree the carrots in a food processor or blender. Return the carrots to the pan and add the sugar and the juice and grated rind of the lemon, stirring until the sugar dissolves. Boil gently until the jam sets. Stir in the brandy. Ladle the jam into hot, sterilized jars. Process in boiling water for 10 mts. Remove from the bath and invert on clean towels. NOTE: THIS JAM WILL NOT KEEP WITHOUT THE BRANDY.

Gina,.Fla (11:10:13) : Cranberry Pecan Salad with Fresh Lemon and Oregano Vinaigrette

washed and cut-up greens
1/2 c. dried cranberries
1/4 c. pecans, cut-up
1/2 peeled and sliced cucumber
1/2 tomato, cut-up

Vinaigrette:
In a med. bowl, combine the zest of 1 lemon, the juice of 2 lemons, 1 small shallot, minced, 1 T. parsley, 1 t. Dijon mustard, 1/2 t. dried oregano, and 1/2 t. sugar Slowly pour in 1 c. olive oil, whisking constantly. Season with salt and pepper to taste. Refrigerate until ready to use.

Makes 1 1/2 c. of dressing.

Gina,.Fla (11:09:34) : Fresh Green Bean Salad with Dill and Roquefort
Cool and crunchy salad....

Dressing:
1 c. veg. oil
1/4 c. vinegar
3 T. lemon juice
1/2 t. black pepper
1 T. dried dill
1/4 t. paprika
1/2 t. dried mustard
1 clove garlic, minced
Combine in a glass jar and shake well. Refrigerate for later use.
Salad:
2 lbs. whole green beans, trimmed
1 t. seasoned salt
1 clove garlic, minced
1 sliced onion
1/2 lb. bacon, cooked, drained and crumbled
3 stalks green onions, chopped
4 oz. Roquefort cheese
1/4 c. mayo
2 T. sour cream
Bring a pot of water to a boil and cook beans till tender with salt, garlic and onion slice. Drain and cool. Toss beans with bacon, green onions, cheese, 1/4 cup dressing, mayo and sour cream. Chill before serving. Use more dressing if needed before serving.

Gina,.Fla (11:08:37) : Loaves and Fishes Grilled Chicken Salad
From Country Weekend Entertaining by Anna Pump with Glen LeRoy
Published by Doubleday, 1999

One of our most popular salads at Loaves and Fishes. And one of the recipes most sought after by our friends, guests, and loyal customers. So, here it is.

Yields 6 Servings

2 pounds chicken breasts, halved, skin, bones, and fat removed

The Marinade

1 tablespoon toasted sesame oil
1 1/2 tablespoon soy sauce
Juice of 1/2 lemon
1/2 teaspoon red pepper flakes
2 teaspoons Dijon mustard
1/4 cup dry white wine
1 large garlic clove, minced
The Dressing

1 garlic clove
1 tablespoon toasted sesame oil
2 tablespoon soy sauce
2 tablespoons sherry vinegar
1/3 cup olive oil
The Salad

1/2 cup thinly sliced red onion rings
1 1/2 cups sugar snap peas
1/4 cup dry cranberries
1/2 teaspoon freshly ground black pepper
1 bunch fresh arugula leaves
Place the chicken in a glass dish.

In a bowl, whisk together all the marinade ingredients and pour the marinade over the chicken. Marinate, covered, for at least 3 hours or overnight in the refrigerator.

Grill the chicken over hot coals or under a broiler, turning the pieces until just cooked through, 4 to 5 minutes per side. Discard the marinade. Cut the grilled chicken into bite-size strips and place them in a large bowl.

Using a food processor, puree the dressing ingredients until smooth. Pour the dressing over the chicken. Add the onion rings, snap peas, cranberries, and pepper. Toss to blend. Add the arugula and toss lightly.

Note: To double this recipes, increase by half both the marinade and the dressing ingredients. If you can't find dried cranberries, use dried cherries.

Gina,.Fla (11:06:03) : Romaine and Orange Tossed Salad

1 head romaine lettuce, rinsed and spun dry
3 kiwifruit, peeled and sliced
1 (11 oz) can mandarin orange slices, drained
1 large red onion, sliced
1/2c. olive oil
1/4 c. lime juice
3 T. red wine vinegar
3 T. orange marmalade
salt and fresh ground black pepper to taste
croutons
1/3 c. halved pecans
3 oz. blue cheese, crumbled

Tear the lettuce into bite-size pieces and place in a salad bowl with the kiwifruit, range sections and onion. Combine the olive oil, lime juice, vinegar, marmalade, salt and pepper. Mix well in a glass jar. Toss the salad with the dressing just before serving. Top with croutons, nuts and blue cheese.

Gina,.Fla (11:04:51) : Asparagus with Orange Butter

serves 4
20 stalks of asparagus
3 T. butter
1/3 c. pecans, chopped
1 t. orange zest
Trim stalks of asparagus and blanch in a skillet with 1 inch of boiling water for 3 mts.
Melt butter over med. heat in small pan, add pecans and cook till nuts are toasted about 4 mts.
Stir in the orange peel and cook 1 more minute, stirring occasionally. Pour over asparagus and serve.

Gina,.Fla (11:04:00) : Tsimmes My Way

3 large sweet potatoes, peeled and sliced
4 large carrots, thinly sliced
1 small butternut squash, peeled, seeded and sliced
1/4 c. raisins
1/4 c. prunes
1/4 c. golden raisins
1/4 c. chopped dates
grated rind of 1 orange
juice of 1 lemon
2 T. brown sugar
1/4 c. honey
Layer all fruit and veggies in a 9x13 pan. Sprinkle with remaining ingredients. Cover with foil and bake at 350 for 1 1/2-2 hours until veg. are tender.

Gina,.Fla (11:03:23) : Lemon Lime Squares

Crust:

1 cup all-purpose flour
1/2 cup chilled butter -- cut in 1/2" slices
2 tablespoons sugar
2 tablespoons almond paste
2 teaspoons grated lime rind
pinch salt

Filling:
1 cup sugar
1 tablespoon cornstarch
1 teaspoon cornstarch
1/2 cup fresh lime juice
2 large eggs
1 tablespoon lime rind -- grated
1/2 teaspoon baking powder
1/4 teaspoon citrus salt

Crust:

1. Preheat the oven to 375 degrees. F. Butter an 8-inch square baking pan.

2. Place all the crust ingredients into the bowl of a food processor. Process until the mixture just begins to form a ball. Then pat the mixture into the greased pan and bake for 15-20 minutes, or until it is a pale golden all over. Turn the oven down to 350 degrees.

Filling:

1. Wipe out the food processor with a paper towel.

2. Mix the sugar well with the 1 tablespoon and 1 teaspoon cornstarch. Then place all the filling ingredients into the bowl. Process until very smooth, about 1 minute. Pour into the partially baked crust and bake for 20 minutes.

2.Cool, then chill well. Cover with a light dusting of confectioners' sugar and cut into squares. Serve them cold.

NOTES : These are also good frozen, simply wrap well and place in the freezer.

Gina,.Fla (11:01:44) : A Tart For All Seasons
A most impressive and delectable dessert for 12...

Crust:
1/4 c. ground almonds
1/2 c. butter, softened
1/2 c. sugar
1 1/2 c. flour
1 large egg yolk
1 t. vanilla extract
1 t. almond extract

Filling:
8 oz. cream cheese, softened
3 T. sugar
2 T. amaretto liqueur
1 t. vanilla extract
1/2 t. almond extract

Apricot Glaze:
1/2 c. apricot preserves
1 T. butter
1 T. lemon juice
2 T. amaretto liqueur

Topping:
3-4 c. fresh or canned
strawberries
kiwis
bananas
mandarin oranges
pineapple
peaches
sliced almonds for garnish

In a processor, combine almonds, butter, sugar and flour. Add yolks and extracts. Blend till dough forms. Press onto bottom and sides of 11" tart pan with removable side. Bake at 375 for 15 mts. Cool. Set aside.

Mix all filling ingred. till smooth and spread evenly on the cooled tart. Chill till firm (about 30 mts.)
In a small pan, mix all glaze ingred. over low heat till hot. Cool. Set aside. Orange marmalade can be substituted.
Arrange fruits in a circular pattern on filling. One to two hours before serving, brush fruit with glaze, sprinkle sliced almonds on top. Serve slightly chilled

Gina,.Fla (11:00:56) : Mamita's Chuletas de Puerco Criollas
( Mom's Cuban Pork Chops Creole Style)

The marriage of pork, sherry, and sour orange with the fragrant addition of garlic, sauteed onions and herbs makes this a truly delicious Creole dish. My mama made this once a week when I was growing up and I can still remember the smell wafting thru the door as I came in from school. This is truly delicious served with rice and black beans and sweet fried plantains. Ah, what memories food can evoke....

8 thin, center-cut pork chops, about 4 oz. ea.
salt and pepper to taste
4 garlic cloves, minced
1/4 t. dried oregano
1/4 t. ground cumin
1/2 c. sour orange juice or 1/4 c. sweet OJ mixed with 1/8 c. fresh lime juice
2 large onions, thinly sliced
1/4 c. Spanish olive oil
1/2 c. dry sherry

Season the chops with salt and pepper. In a mortar, crush the garlic, oregano and cumin together into a paste. Rub the chops with this paste, place in a glass bowl, pour the OJ over and cover with sliced onions. Cover and refrigerate 2-3 hours.

Remove the chops from the marinade, pat dry with paper towels and reserve the marinade. In a large skillet, heat the oil over med. heat and brown the chops on both sides. Add the sherry and reserved marinade and the onions slices, cover and cook till chops are tender about 20 mts.
Makes 4 servings

Gina,.Fla (10:58:06) : ROAST CHICKEN with LEMON,GARLIC,BASIL and HONEY

4chicken breasts, boneless and skinless
4 Tbls olive oil
juice of 1 lemon
2 Tbls honey
4 cloves garlic crushed
2Tbls fresh basil finely chopped
2 tsp flour
stirred into 2Tbls water
3/4 cup plain yogurt
salt and freshly ground black pepper

Place chicken in a baking dish. Combine o/oil lemon, honey, and chopped basil and pour into cavity of chicken. Place in preheated oven at 350 for 1 hour with out basting. The skin will become nice and crisp.
Remove chicken and keep warm. Skim oil from juices in dish and stir in flour mix and yogurt. Taste for seasoning.
Carve chicken and serve with sauce gently reheated.

Gina,.Fla (10:55:01) : LEMONY CHICKEN KEBOBS
Great tender kebobs....

2 T. grated lemon peel
2/3 cup lemon juice
1/2 cup olive oil
2 garlic cloves, minced
2 T. sugar
2 T. vinegar
4 t. salt
1/4 t. ground red pepper
8 skinless, boneless chicken breasts, cubed
1 1/2 lb. small zucchini, sliced
1 lb. medium mushrooms, stems trimmed

Combine first 8 ingredients for the marinade. Pour over chicken and zucchini in a large bowl. Marinade in refrigerator 6-12 hours. Stir occasionally. Add mushrooms 1 hour before cooking. Drain chicken and zucchini and alternate on skewers, chicken, zucchini, mushrooms. Grill over med heat till chicken tender (about 15 mts.) Brush kebobs with marinade.

Gina,.Fla (10:53:25) : Huron Valley Chicken

This is a winner!

7 tblsp. butter
1 large Granny Smith Apple, peeled, cored and chopped
1 tsp. honey
1 tsp. lemon juice
1/2 cup all-purpose flour
salt and pepper to taste
4 skinned and boned chicken breast halves
1 cup chicken broth
1 cup apple juice
1/2 cup cranberry juice
1/4 cup applejack or brandy
1-inch piece cinnamon stick
snipped fresh chives

Melt 2 tblsp. of the butter in a small skillet over med. heat. Add apple, honey and lemon juice. Saute till' just tender and golden, about 4 mts. Set aside.
Place the flour in bowl. Season with salt and pepper. Dredge the chicken and shake off the excess.
Melt 2 tblsp. of the butter in a large skillet over med. heat. Add the chicken and cook till' golden on both sides. Transfer to a serving platter and keep warm. Add the broth, apple and cranberry juices, applejack and cinnamon to the skillet and bring to a boil scraping up the browned bits. Boil until reduced to 2/3 cup., about 15 mts. Stir in the apple mixture and 3 tblsp. of the butter and salt and pepper to taste. Discard cinnamon stick. Serve with sauce ladled over chicken and chives.

Gina,.Fla (10:52:24) : Hot Honeyed Chicken Breast
Recipe By :posted by Brenda

2 pounds chicken breasts
3 tsp cumin
1 tsp oregano
1/2 cup lime juice
6 Tbsp honey
6 Tbsp chicken broth
6 Tbsp olive oil
1 tsp salt
1 tsp cayenne pepper*

In a baking dish, arrange chicken meaty side down. Mix all other
ingredients well, pour over chicken. Preheat oven to 375 degrees. Bake 45
minutes.**

Spray baking pan with cooking spray or line with foil, for easier cleaning.

Gina,.Fla (10:51:43) : Citrus-Grilled Florida Chicken Breasts

4-6 boneless, skinless chicken breasts
1 cup orange juice
1/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil
1/3 cup coarsely chopped fresh cilantro, plus whole sprigs for garnish
3 garlic cloves, minced
2 teaspoons ground cumin
Salt
1/2 teaspoon crushed red pepper flakes
Orange sections and lime wedges for garnish

Put chicken breasts into a large shallow baking dish.
In a medium bowl, whisk together the orange and lime juices, the oil, cilantro, garlic, cumin, 1 teaspoon salt and the red pepper flakes. Pour the marinade over the breasts, turning to coat well. Cover and marinate at least 8 hours or overnight, turning the breasts once or twice.
Preheat the grill to medium. Pour the marinade into a saucepan, bring to a rolling boil and boil for 1 full minute.
Oil the grill. Place the breasts, on the grill and brush generously with the marinade. Cover and grill, basting several times, for about 8 minutes, or until the chicken is done. Turn the breasts over and grill, basting, for about 8 minutes longer, or until browned and cooked through.
Transfer the breasts to a platter. Garnish with cilantro sprigs, orange sections, and lime wedges, and serve.

Gina,.Fla (10:51:11) : CARRIBEAN ISLAND CHICKEN

6 boneless, skinless chicken breast halves
1/3 c. orange juice
3 T. canola oil
3 T. honey
1/4 t. ground red pepper (more if you want to kick up the heat)
1 T. ground coriander
2 garlic cloves, minced
1/2 lime
3/4 t. dried basil
1/2 t. salt
3/4 t. parsley
1 Hefty freezer zip-lock plastic bag
2 T. canola oil for frying

Rinse the chicken and pat dry. Set on a plate and squeeze the lime juice over and sprinkle coriander on them.

In a zip-lock bag, pour in the orange juice, canola oil, and honey. Add the red pepper, basil, parsley and garlic. Close bag and knead to mix well.

Add the chicken and knead to coat well. Put the bag inside a bowl inside the fridge. Marinate for 6-8 hours, turning the bag every time you open the fridge to get something.

Next day, drain, reserve marinade. Brown the chicken in the 2 T. of canola oil, on both sides in a skillet. Arrange meat in a glass baking dish and pour the marinade over. Bake at 350 for 25 mts. Serve hot or cold.

Gina,.Fla (10:50:43) : Caribbean Muffins

2 1/2 c. unprocessed bran
1 1/3 c. whole wheat flour
1 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/2 c. raisins
1 c. flaked coconut
1 whole orange, scrubbed, quartered and seeds removed
2 eggs
1 c. masked ripe bananas
1/2 c. veg oil
1/2 c. honey
Stir together bran, flour, baking powder, soda, salt, raisins and coconut. In a food processor fitted with the steel blade, process the orange quarters until peel is very finely chopped. Add eggs, bananas, oil and honey and process till thoroughly mixed. Pulse in the dry ingred. Spoon into 18 greased muffin cups and bake at 375 for 20-25 mts. Serve warm or at room temp.

Gina,.Fla (10:50:02) : LEMON AND BLUEBERRY TEA CAKE
Recipe Courtesy of Emeril Lagasse

1 1/2 cups sugar
1/4 cup brown sugar
2 1/3 cups flour
8 tablespoons butter, room temperature
1 teaspoon cinnamon
1 egg
1/2 cup half and half
1/2 cup sour cream
Juice of two lemons
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 tablespoons grated lemon juice

Preheat the oven to 375 degrees F. Grease a 9 by 5 inch loaf pan. In a small mixing bowl, combine 1/4 cup of the sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon. Mix until the topping is incorporated. Using an electric mixer, cream the remaining sugar and butter together. Add the egg, 1/2 and 1/2, sour cream , and lemon juice, blend until smooth. In a mixing bowl, sift the remaining flour, baking powder, salt and remaining cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated. Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter. Bake the bread for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove the bread from the oven and cool on a wire rack. Slice and serve

Yield: 1 loaf

Gina,.Fla (10:49:26) : CRANBERRY CHERRY FIG BREAD
This is superb for gift giving...freezes well....very moist and divine with a cup of coffee...best of all, it makes 2 loaves!

1 1/2 c. flour
1 c. whole wheat flour
1` 1/4 c. rolled oats
1 T. baking powder
1 T. ground cardamom
1 t. ground allspice
1 1/2 c. butter, softened
1 c. sugar
1/2 c. firmly packed light brown sugar
3 large eggs
1 1/2 c. fresh cranberries
1 1/2 c. mixed chopped figs and candied cherries
grated peel of 1 orange
1 1/2 c. milk
1/2 c. orange juice
1/4 c. sour cream

Oven at 375. Oil 2 loaf pans.
In large bowl, stir together flours, oats, baking powder, salt, spices.

In another bowl, cream butter and sugars. Beat in eggs one at a time. Mix in the chopped fruits and peel. Beat in milk, half and half, orange juice and sour cream. Add the flour mixture and blend only till combined. Divide the batter into the two loaf pans and bake for 50-60 mts. Cool 5 mts. in pan, then invert and cool completely on rack.

Gina,.Fla (10:47:56) : Cranberry Rose Punch

2 64 oz. cranberry juice cocktail
1 64 oz. orange juice
4 t. almond extract
1/2 c. rose water
1 c. sugar
cranberries
ice mold
2 (2 liter) ginger ale

Mix all ingredients except the cranberries in a large bucket. Make sure sugar has dissolved. Pour enough punch into an ice mold and litter the cranberries in. Freeze mold. Pour remainder into punch bowl. When ready to serve, float ice ring in and carefully pour in the ginger ale. Makes 2 gallons.

Dawn-NYS (09:47:36) : Ginger, Pineapple and Orange Punch

4 cups orange juice
3 cups pineapple/orange juice
3 cups of water
1 cup sugar
1-liter dry ginger ale
4 oranges, segmented

Combine juices, water and sugar in a pan; stir over a low heat until sugar is
dissolved.

Cool and chill - add chilled ginger ale and orange segments just before serving.

Dawn-NYS (09:46:08) : Lime-Tea Punch

3 tea bags (any kind - I like orange pekoe for this recipe)
2 cups boiling water
1/2 cup lime juice
1/2 cup granulated sugar
1/2 cup water
1 liter bottle of 7-Up

Pour boiling water over tea bags
stand for 5 minutes. Discard tea bags
add strained lime juice and cool. Combine sugar and extra water in a pan
stir without boiling until sugar is
dissolved, then boil without stirring
for 3 minutes.

Cool and add to tea mixture'; add chilled 7-Up just before serving and
decorate with sliced limes and sprigs
of mint.

Dawn-NYS (09:41:47) : Orange and Onion Salad

3 medium oranges, peeled and sectioned
2 small purple onions, sliced thin
1 large head Romaine Lettuce, washed and torn into pieces
)1/2 cup olive oil
1/4 cup orange juice (just squeeze some out of the oranges)
1 tsp salt
1 tbsp Rosemary or (1 tsp dry)

Blend the oil, juice and seasonings and combine
with the orange sections and onions. When ready to serve, toss with the lettuce.