Recipes With Oranges | Taste Recipes

Elise Jesse’s Citrus Margarita Popsicles

Elise Jesse — Tue, 06 May 2025 21:33:21 +0000

Ingredients

1/2 cup tequila blanco
4 ounces Cointreau
3 to 4 tablespoons simple syrup
1 cup orange juice or juice from 5 to 6 oranges, like Cara Cara
1/2 cup fresh-squeezed lime juice (about 4 to 5 limes)
1 splash grenadine syrup
3 to 4 mandarin oranges and limes, thinly sliced into rings
8 Dixie cups (3 ounce size)
8 wooden Popsicle sticks
Optional: Margarita salt, Tajin seasoning

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Directions

Squeeze your lime juice and orange juice and set aside. Cut your extra limes and mandarins into thin slices and set aside.
Grab your shaker and pour in your juices, tequila, Cointreau and simple syrup, and shake it well to mix the margarita. Pour the drink mix into 8 Dixie cups, leaving a little bit of room at the top. Pour a small dash of grenadine into each cup.
Poke a Popsicle stick through each lime or mandarin slice and gently lay it over the top of the liquid. Freeze for 10-12 hours, top with margarita salt and/or Tajin. Serve frozen.

Orange Marmalade

Suzanne Podhaizer — Sun, 23 Mar 2025 05:54:45 +0000

Ingredients

2 large navel oranges, halved
1 medium lemon, halved
3-1/2 cups water
3-1/2 cups sugar

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Directions

Squeeze oranges and lemon juice into a bowl; set aside. Place fruit halves and water in a large saucepan. Bring to a boil; reduce heat to medium. Simmer 30 minutes, stirring occasionally. Turn off the heat; let sit 1 hour. Transfer to a blender or food processor; pulse until roughly chopped. Return mixture to the saucepan; add reserved fruit juice and sugar. Simmer over medium-low heat, stirring occasionally at first. As the temperature of the mixture rises above the boiling point, stir constantly until it reaches 220° on a candy thermometer. Pour into heat-proof glass jars; let completely cool.

Nutrition Facts

1 serving: 292 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 75g carbohydrate (74g sugars, 1g fiber), 0 protein.

Orange Cornmeal Cake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:31:47 +0000

Ingredients

1 cup sugar
1/2 cup canola oil
3 large eggs, room temperature
1 cup fat-free plain yogurt
1/4 cup orange juice
4 teaspoons grated orange zest
1-1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
GLAZE:
1/2 cup sugar
1/2 cup orange juice
1 tablespoon butter
Sweetened whipped cream
Grated orange zest, optional

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Directions

Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes.
Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.

Nutrition Facts

1 piece: 294 calories, 12g fat (2g saturated fat), 49mg cholesterol, 202mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 4g protein.

Slow-Cooked Orange Chipotle Chicken

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:29:09 +0000

Ingredients

1/2 cup thawed orange juice concentrate
1/4 cup barbecue sauce
1 chipotle pepper in adobo sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup chopped red onion
4 teaspoons cornstarch
3 tablespoons cold water
Grated orange zest
Optional: Hot cooked rice and chopped parsley

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Directions

Place first five ingredients in a blender; cover and process until blended.
Place chicken and onion in a 3-qt. slow cooker; top with juice mixture. Cook, covered, on low until a thermometer inserted in chicken reads at least 165°, 4-5 hours.
Remove chicken from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Spoon juices over chicken; top with orange zest. If desired, serve with hot cooked rice and sprinkle with parsley.

Test Kitchen tips

Some meat can go all day long in the slow cooker and only get more tender and delicious; chicken breast is not one of them. Stick to the 4-5 hour cook time on this or the chicken will become dry.

Chipotle peppers are spicy, so you don't need much to add smoky heat. Freeze leftovers as individual peppers in ice cube trays, then store in a zip-top bag.

Nutrition Facts

1 chicken breast with 1/4 cup sauce: 246 calories, 4g fat (1g saturated fat), 94mg cholesterol, 315mg sodium, 15g carbohydrate (11g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

Citrus-Herb Roast Chicken

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:24:56 +0000

Ingredients

6 garlic cloves
1 roasting chicken (6 to 7 pounds)
3 pounds baby red potatoes, halved
6 medium carrots, halved lengthwise and cut into 1-inch pieces
4 fresh thyme sprigs
4 fresh dill sprigs
2 fresh rosemary sprigs
1 medium lemon
1 small navel orange
1 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth, warmed
6 green onions, cut into 2-inch pieces

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Directions

Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together.
Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken.
Roast for 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Sprinkle green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.)
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.

Nutrition Facts

7 ounces cooked chicken with 1-1/4 cups vegetables: 561 calories, 24g fat (7g saturated fat), 136mg cholesterol, 826mg sodium, 39g carbohydrate (5g sugars, 5g fiber), 47g protein.

Cranberry-Lime Sangria

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:16:18 +0000

Ingredients

2 cups water
1 cup fresh or frozen cranberries, thawed
1 bottle (750 ml) white wine, chilled
3/4 cup frozen limeade concentrate, thawed
1 each medium orange, lime and apple, peeled and diced
1 bottle (1 liter) citrus soda, chilled
Ice cubes

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Directions

In a small saucepan, combine water and cranberries. Cook over medium heat until berries pop, about 5 minutes. Drain and discard liquid; set cranberries aside.
In a pitcher, combine the wine and limeade concentrate. Stir in the diced fruit and reserved cranberries; add the soda. Serve over ice.

Nutrition Facts

3/4 cup: 134 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 24g carbohydrate (21g sugars, 1g fiber), 0 protein.

Mandarin Orange Chicken Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:03:01 +0000

Ingredients

3/4 pound boneless skinless chicken breast, cubed
1/4 cup reduced-sodium teriyaki sauce
2 teaspoons canola oil
8 cups torn mixed salad greens
1 can (11 ounces) mandarin oranges, drained
1 medium carrot, shredded
1/4 cup slivered almonds, toasted
3 tablespoons thinly sliced green onions
DRESSING:
2 tablespoons white vinegar
2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper

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Directions

In a shallow dish, combine chicken and teriyaki sauce. Cover and refrigerate 1-2 hours.
Drain chicken, discarding marinade. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Refrigerate until chilled.
In a large bowl, combine salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.

Nutrition Facts

2 cups: 308 calories, 15g fat (2g saturated fat), 47mg cholesterol, 738mg sodium, 25g carbohydrate (18g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1 starch.

Spicy Orange Chicken

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:37:26 +0000

Ingredients

2 large navel oranges
2 tablespoons cornstarch
1/2 cup reduced-sodium chicken broth
1/3 cup rice vinegar
1/4 cup honey
1/4 cup reduced-sodium soy sauce
3 tablespoons lemon juice
1 jalapeno pepper, seeded and minced
1/8 teaspoon crushed red pepper flakes
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons canola oil, divided
Hot cooked rice
Sesame seeds and thinly sliced green onions

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Directions

Finely grate peel from one orange; place peel in a small bowl. Cut a thin slice from the top and bottom of each orange; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over the small bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit; set sectioned oranges aside. Stir cornstarch, broth, vinegar, honey, soy sauce, lemon juice, jalapeno and pepper flakes into orange juice and peel.
Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Repeat with remaining oil and chicken.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Stir in reserved orange sections. Serve with rice. Sprinkle servings with sesame seeds and green onions.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Citrus Gingerbread Cookies

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:34:21 +0000

Ingredients

3/4 cup sugar
1/2 cup honey
1/2 cup molasses
1/2 cup unsalted butter, cubed
1 large egg
3-1/2 cups all-purpose flour
1/4 cup ground almonds
2 teaspoons baking powder
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 teaspoon each ground cardamom, ginger, nutmeg, cinnamon and cloves
GLAZE:
1/2 cup honey
2 tablespoons water

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Directions

In a large saucepan, combine sugar, honey and molasses. Bring to a boil; remove from heat. Let stand 20 minutes. Stir in butter; let stand 20 minutes longer.
Beat in egg. In another bowl, whisk flour, almonds, baking powder, lemon zest, orange zest and spices; gradually beat into sugar mixture. Refrigerate, covered, 8 hours or overnight.
Preheat oven to 375°. On a lightly floured surface, divide dough into three portions. Roll each portion to 1/4-in. thickness. Cut with a floured 2-in. tree-shaped cookie cutter. Place 2 in. apart on baking sheets coated with cooking spray.
Bake 7-8 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, mix glaze ingredients; brush over cookies. Let stand until set.
To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.

Nutrition Facts

1 cookie: 66 calories, 2g fat (1g saturated fat), 6mg cholesterol, 13mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Orange Zucchini Muffins

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:28:15 +0000

Ingredients

1 cup shredded zucchini
1-1/4 cups all-purpose flour
3/4 teaspoon ground nutmeg, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
3/4 cup packed brown sugar
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/2 cup raisins
1 tablespoon sugar

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Directions

Squeeze zucchini until dry; set aside. In a large bowl, combine the flour, 1/2 teaspoon nutmeg, baking powder, baking soda, cinnamon and salt. In another bowl, whisk the eggs, brown sugar, oil, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in raisins and reserved zucchini.
Fill paper-lined muffin cups two-thirds full. Combine sugar and remaining nutmeg; sprinkle over batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 muffin: 230 calories, 9g fat (1g saturated fat), 42mg cholesterol, 165mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 3g protein.

Shortbread Lemon Bars

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:18:54 +0000

Ingredients

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3/4 cup cold butter, cubed
FILLING:
4 large eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 teaspoon baking powder
TOPPING:
2 cups sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract

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Directions

Preheat oven to 350°. In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball.
Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes.
In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling.
Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.

Nutrition Facts

1 bar: 172 calories, 9g fat (5g saturated fat), 51mg cholesterol, 70mg sodium, 20g carbohydrate (15g sugars, 0 fiber), 2g protein.

Rhubarb Mandarin Crisp

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:17:15 +0000

Ingredients

6 cups chopped fresh or frozen rhubarb
1-1/2 cups sugar
5 tablespoons quick-cooking tapioca
1 can (11 ounces) mandarin oranges, drained
1 cup packed brown sugar
1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
Ice cream, optional

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Directions

In a large bowl, toss the rhubarb, sugar and tapioca; let stand for 15 minutes, stirring occasionally. Pour into a greased 13x9-in. baking pan. Top with the oranges.
In a large bowl, combine the brown sugar, oats, flour and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle evenly over oranges.
Bake at 350° for 40 minutes or until top is golden brown. Serve with ice cream if desired.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 each: 323 calories, 8g fat (5g saturated fat), 20mg cholesterol, 187mg sodium, 62g carbohydrate (48g sugars, 2g fiber), 2g protein.

Orange Olive Oil Cake

Val Goodrich — Tue, 17 Dec 2024 15:19:20 +0000

Ingredients

2 large eggs
2/3 cup sugar
1/2 cup extra virgin olive oil
1/3 cup 2% milk
1 tablespoon grated orange zest
3 tablespoons orange juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar

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Directions

Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, orange zest and orange juice.
In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely in pan before removing; remove parchment. Dust with confectioners' sugar.

Nutrition Facts

1 slice: 214 calories, 12g fat (2g saturated fat), 38mg cholesterol, 126mg sodium, 24g carbohydrate (14g sugars, 0 fiber), 3g protein.

Copycat Panda Express Orange Chicken

Lauren Habermehl — Thu, 28 Nov 2024 06:45:16 +0000

Ingredients

CHICKEN:
1-1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 tablespoon salt
1/2 teaspoon pepper
1 large egg, room temperature
1-1/4 cups sparkling water, chilled
1 tablespoon sesame oil
1-1/2 pounds boneless skinless chicken thighs, cut into 1-in. pieces
Oil for deep-fat frying
SAUCE:
1 tablespoon canola oil
1/2 teaspoon crushed red pepper flakes
1 tablespoon minced garlic
1-1/2 teaspoons minced fresh gingerroot
2 tablespoons sugar
2 tablespoons light brown sugar
2 tablespoons rice vinegar
2 tablespoons orange juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated orange zest
1 tablespoon water
1 tablespoon cornstarch
Hot cooked rice, sliced green onions and toasted sesame seeds

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Directions

In a large bowl, combine flour, cornstarch, salt and pepper. Whisk in egg, sparkling water and sesame oil until smooth. Add chicken pieces; toss to evenly coat. Cover; transfer to the refrigerator. Let chicken marinate at least 30 minutes.
Heat oil about 1/2 to 1 in. deep in a large wok or Dutch oven to 350°. Working in batches, add a few pieces of the battered chicken to the preheated oil. Cook, turning occasionally until the chicken is deeply golden brown on all sides and cooked through, about 5-6 minutes. Transfer fried chicken pieces to a paper towel-lined sheet pan to drain. Repeat with remaining chicken pieces.
Heat canola oil in a large skillet to medium-high heat. Add red pepper flakes, garlic and ginger; cook 30-60 seconds or until fragrant. Add sugar, brown sugar, rice vinegar, orange juice, soy sauce and orange zest; stir until sugars dissolved and mixture begins to bubble.
In a small bowl, whisk together water and cornstarch until dissolved. Add to sauce; stir until smooth. Cook sauce until it thickens, 1-2 minutes.
Add fried chicken pieces to sauce; toss gently to coat. Serve with cooked rice and top with green onions and sesame seeds.

Nutrition Facts

1 serving: 380 calories, 17g fat (3g saturated fat), 80mg cholesterol, 641mg sodium, 35g carbohydrate (8g sugars, 1g fiber), 19g protein.

Orange Chicken

Nancy Mock — Fri, 25 Oct 2024 05:43:50 +0000

Ingredients

1 large egg
2 tablespoons water
3/4 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless skinless chicken breasts, cut into 1-1/2 in. pieces
Oil for deep-fat frying
SAUCE:
1 cup orange juice
2 tablespoons grated orange zest
3/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons lemon juice
3 tablespoons chopped green onions
2 garlic cloves, minced
2 teaspoons sesame oil
2 teaspoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
TO SERVE:
Hot cooked rice
1/2 cup chopped green onions
2 tablespoons sesame seeds, toasted

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Directions

In a small shallow bowl, whisk together egg and water. In a large shallow bowl, whisk together flour, cornstarch, salt and pepper.
Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in flour again.
In an electric skillet or deep fryer, heat oil to 350°. Working in batches, fry chicken until golden brown, 3-4 minutes on each side. Drain on paper towels.
For the sauce, in a large skillet, whisk first 13 sauce ingredients over medium-high heat. Bring to a simmer, cook 4-5 minutes.
In a small bowl, whisk together cornstarch and water until smooth. Add to pan, bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Add chicken to pan; coat in sauce and heat through.
Serve with rice; garnish with green onion and sesame seeds.

Nutrition Facts

1 serving: 393 calories, 11g fat (2g saturated fat), 86mg cholesterol, 745mg sodium, 46g carbohydrate (25g sugars, 1g fiber), 26g protein.

Orange Sherbet

Kelli Acciardo — Mon, 21 Oct 2024 17:07:53 +0000

Ingredients

2 cups fresh orange juice
3/4 cup sugar
1 tablespoon grated orange zest
1/8 teaspoon salt
3/4 cup heavy whipping cream
1/4 teaspoon vanilla extract, optional

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Directions

In a large bowl, whisk together orange juice, orange zest, sugar and salt until sugar and salt are dissolved. Whisk in heavy cream until combined, and if desired, vanilla extract. Refrigerate mixture for 1 hour.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer’s directions. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.

Nutrition Facts

1/2 cup: 178 calories, 8g fat (5g saturated fat), 25mg cholesterol, 43mg sodium, 26g carbohydrate (25g sugars, 0 fiber), 1g protein.

Cranberry-Orange Relish

Suzanne S. Wiley — Sat, 12 Oct 2024 16:47:01 +0000

Ingredients

1 pound fresh or frozen cranberries
1 medium navel orange, cut into wedges
1-1/2 cups sugar

Text Ingredients

Directions

Place cranberries and whole orange wedges in a food processor; pulse until finely chopped. Transfer to a bowl; stir in sugar until thoroughly combined. Cover; refrigerate at least 2 hours.

Nutrition Facts

1/4 cup: 90 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 0 protein.

Cookie Butter Puppy Chow

Taste Recipes Editorial Team — Fri, 11 Oct 2024 15:18:48 +0000

Ingredients

1 box (12 ounces) Rice Chex
12 ounces white baking chocolate, chopped
3 tablespoons canola oil
1 cup Biscoff creamy cookie spread
1 tablespoon grated orange zest
1-1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon orange extract
3 cups confectioners' sugar

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Directions

Pour cereal into a large bowl. In a large microwave-safe bowl, combine chocolate and oil. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended. Stir in cookie butter, zest, cinnamon, salt and extract until smooth. Pour over cereal; gently stir to coat.
In batches, place confectioners' sugar in a large airtight container, add cereal mixture, close container and shake until well coated. Spread cereal on a baking sheet. Let stand until set. Store in airtight containers.

Nutrition Facts

3/4 cup: 388 calories, 15g fat (6g saturated fat), 0 cholesterol, 248mg sodium, 63g carbohydrate (43g sugars, 1g fiber), 3g protein.

Orange Ice Cream

Kathy Adams — Sat, 03 Aug 2024 01:42:54 +0000

Ingredients

1/2 cup whole milk
1/2 cup sugar
1 cup orange juice
3 tablespoons grated orange zest
1/4 teaspoon vanilla extract, optional
1-1/2 cups heavy whipping cream

Text Ingredients

Directions

In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Remove from heat, add juice and zest. If desired, add vanilla extract. Cool completely.
In a large bowl, beat cream until stiff peaks form; fold in milk mixture. Pour into a 9x5-in. loaf pan, freeze 4 hours or until firm. Remove from the freezer 15 minutes before serving.

Nutrition Facts

1/2 cup: 227 calories, 17g fat (11g saturated fat), 52mg cholesterol, 19mg sodium, 18g carbohydrate (17g sugars, 0 fiber), 2g protein.

Tom Collins

Kate McKiernan — Sun, 07 Jul 2024 04:51:04 +0000

Ingredients

Ice cubes
2 ounces gin
1 ounce fresh lemon juice
1/2 ounce simple syrup
Club soda
Lemon slice and maraschino cherry

Text Ingredients

Directions

Fill a shaker three-fourths full with ice. Place remaining ice in a Collins or highball glass; set aside.
Add the gin, lemon juice and simple syrup to shaker; cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into prepared glass. Top with club soda. Garnish with lemon slice and cherry.

Nutrition Facts

1 serving: 195 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 0 protein.

Sex on the Beach Recipe

Camille Berry — Sun, 07 Jul 2024 04:51:02 +0000

Ingredients

Ice cubes
1 ounce peach schnapps liqueur
1 ounce orange juice
1 ounce pineapple juice
1 ounce vodka
2 ounces cranberry juice
Orange slice and maraschino cherry

Text Ingredients

Directions

Fill Collins glass with ice. Top with peach schnapps, orange juice, pineapple juice and vodka. Stir to combine; top with cranberry juice. Garnish with orange wedge and maraschino cherry.

Nutrition Facts

1 serving: 160 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 1g protein.

Homemade Grand Marnier

Lisa Kaminski — Thu, 09 May 2024 22:41:57 +0000

Ingredients

1-1/2 cups Cognac
1 cup vodka
4 large navel oranges
1 medium lemon
1 cup sugar
1 cup water

Text Ingredients

Directions

Place Cognac and vodka in a 1-qt. glass jar. Wash oranges and lemon; remove the peel in long, thick strips. Place peels in jar with Cognac and vodka. Cover, shake well, and then let stand for 2 weeks, shaking once a day.
Strain mixture through a cheesecloth-lined colander; discard peels. Strain mixture again through a large coffee filter-lined fine-mesh sieve or colander, stirring occasionally. Repeat process with a fresh coffee filter. Set aside.
In a small saucepan bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool completely. Add to jar. Pour into glass bottles; seal tightly. Store in a cool, dry place for up to 2 months.

Nutrition Facts

1-1/2 ounces: 90 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 11g carbohydrate (11g sugars, 0 fiber), 0 protein.

Slow-Cooker Carne Asada

Val Goodrich — Tue, 12 Mar 2024 21:03:39 +0000

Ingredients

1 tablespoon olive oil
1 beef flank steak (1-1/2 pounds)
1 large onion, sliced
2 garlic cloves, minced
1/3 cup Mexican beer
1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons cider vinegar
2 tablespoons soy sauce
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/8 teaspoon pepper
8 corn tortillas (6 inches), warmed
Toppings: Pico de gallo, crumbled Cotija cheese, cubed avocado and fresh cilantro leaves

Text Ingredients

Directions

In a large skillet, heat oil over medium-high heat; brown steak on both sides. Transfer to a 3 or 4-qt. slow cooker.
Add onion and garlic to same skillet; cook and stir until crisp-tender, 1-2 minutes. Add beer to pan; cook 30 seconds, stirring to loosen browned bits from pan. Stir in orange juice, lime juice, vinegar, soy sauce and seasonings; return to a boil. Pour over steak.
Cook, covered, on low until meat is tender, 4-5 hours. Slice steak across the grain; return to cooking juices. Serve in tortillas with toppings of your choice.

Nutrition Facts

2 tacos: 427 calories, 17g fat (6g saturated fat), 81mg cholesterol, 919mg sodium, 29g carbohydrate (4g sugars, 4g fiber), 37g protein.

Cranberry-Orange Chicken Risotto

Taste Recipes Editorial Team — Thu, 23 Feb 2023 10:36:34 +0000

Ingredients

4 large navel oranges
4 garlic cloves, minced
1 tablespoon dried tarragon
2 teaspoons rubbed sage
1 teaspoon kosher salt
2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
4 tablespoons unsalted butter, divided
1-1/2 cups uncooked arborio rice
3 cups reduced-sodium chicken broth
3/4 cup grated Romano or Parmesan cheese
3/4 cup slivered almonds, toasted
3/4 cup dried cranberries

Text Ingredients

Directions

Finely grate enough zest from oranges to measure 1 tablespoon. Cut oranges crosswise in half; squeeze juice from oranges. Place zest and juice in a large bowl. Whisk in garlic, tarragon, sage and salt until blended. Pour 3/4 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate 2-3 hours. Cover and refrigerate remaining marinade.
Drain chicken, discarding marinade in dish. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 2 tablespoons butter. When butter is melted, cook and stir chicken until no longer pink, 6-8 minutes. Add rice; cook 1 minute longer. Add reserved marinade to pressure cooker. Stir in broth. Press cancel.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally for 4 minutes; quick-release any remaining pressure. Stir in cheese, almonds, cranberries and remaining 2 tablespoons butter. Serve immediately.

Nutrition Facts

1 cup: 518 calories, 23g fat (9g saturated fat), 102mg cholesterol, 474mg sodium, 48g carbohydrate (14g sugars, 3g fiber), 32g protein.

Greek Easter Bread

Lauren Habermehl — Sat, 11 Feb 2023 10:34:03 +0000

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup sugar
3 large eggs, room temperature
1/2 cup butter, softened
2 teaspoons grated orange zest
1/2 teaspoon salt
3/4 teaspoon ground mahleb, optional
1/8 teaspoon ground mastic, optional
5-1/2 to 6 cups all-purpose flour
6 hard-boiled large eggs, dyed red
GARNISH:
1 large egg, lightly beaten
1/2 cup sliced almonds

Text Ingredients

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, eggs, butter, orange zest, salt, mahleb and mastic if desired and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide dough into six portions. Shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Tuck three hard-cooked eggs into the braid of each loaf. Cover and let rise until doubled, about 45 minutes.
Brush with egg; sprinkle with almonds. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks.

Greek Easter Bread Tips

Do you have to use red-dyed eggs to make Greek Easter bread?

Because the red dye symbolizes the blood and sacrifice of Christ, eggs dyed red are a must for traditional Greek Easter bread. But anyone can enjoy this spring treat using naturally speckled pastel eggs or ones dyed any color.

Can you eat the red eggs on Greek Easter bread?

The eggs are definitely edible. There may be a little color on the bread from the dyed eggs, but the bread and the eggs are perfectly safe to eat. Because the eggs are first boiled and then baked in the bread, they may be a little drier than a typical hard-boiled egg. That makes them perfect for deviled eggs and egg salad recipes where mayonnaise will add some moisture. We recommend removing the eggs and saving for another use before slicing the bread.

How can you serve Greek Easter bread?

Greek Easter bread makes a beautiful centerpiece on your table or buffet for Easter or any spring gathering. It’s a great accompaniment to a spring meal with ham, lamb, a casserole or any of these Greek Easter dishes.

How long will Greek Easter bread last?

Store leftover bread (without the eggs) in a sealed bag or in a tightly covered container for up to 3 days or in the freezer up to 1 month. After that it’s best use it up for French toast or bread pudding.

—Catherine Ward, Taste Recipes Prep Kitchen Manager

Nutrition Facts

1 piece: 203 calories, 7g fat (3g saturated fat), 89mg cholesterol, 113mg sodium, 27g carbohydrate (5g sugars, 1g fiber), 6g protein.

Million Dollar Cake

Kiersten Hickman — Sat, 21 Jan 2023 10:32:51 +0000

Ingredients

1 can (11 ounces) mandarin oranges, undrained
1 package yellow cake mix (regular size)
1-1/4 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (20 ounces) crushed pineapple, well drained
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups whipped topping

Text Ingredients

Directions

Drain mandarin oranges and reserve liquid. Add reserved liquid to a liquid measuring cup (there should be about 1/2 cup) and fill with water to measure 1 cup. Prepare cake mix according to package directions, using the juice and water mixture in place of the water called for on the package. Bake in two greased 9-in. round baking pans according to package directions. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in pineapple. Spread 1 cup between cake layers.
In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread on top and side of cake. Cover and refrigerate for 3 hours or overnight. Decorate with mandarin oranges prior to serving.

Million-Dollar Cake Tips

Can you put almond extract in million-dollar cake?

If you love nutty recipes that use almond extract, you can definitely use some in this million-dollar cake. Try replacing half the vanilla extract with almond extract to start. Go up to 3/4 teaspoon almond extract total for more robust almond flavor.

How can you make sure the filling isn't too runny?

There are a lot of cake recipes that start with a box of pudding mix in the batter, but this recipe uses pudding mix in the creamy filling. To make sure it's not too runny, be sure to measure the milk accurately with a liquid measuring cup and thoroughly drain the crushed pineapple. Squeeze the liquid out of the pineapple by pressing down the loose can lid onto the pineapple while holding the can upside down or drain through a strainer, pressing the pineapple with the back of a large spoon to get the most juice out. If the filling seems too thin right after mixing, let it stand for 1-2 minutes to set up a bit.

How should you store million-dollar cake?

Store million-dollar cake covered in the refrigerator for up to 3-4 days. If you love this million-dollar cake, you've got to try our million-dollar pound cake recipe!

—Peggy Woodward, Taste Recipes Senior Food Editor

Nutrition Facts

1 piece: 319 calories, 13g fat (6g saturated fat), 51mg cholesterol, 317mg sodium, 46g carbohydrate (33g sugars, 0 fiber), 4g protein.

Orange Sweet Rolls

Taste Recipes Editorial Team — Sat, 02 Oct 2021 10:16:30 +0000

Ingredients

1 package (8 ounces) cream cheese, softened
1/4 cup orange marmalade
2 tablespoons orange juice
1/2 cup chopped pecans
DOUGH:
3-1/2 cups biscuit/baking mix
2 tablespoons sugar
1 package (1/4 ounce) quick-rise yeast
1 cup warm water
2 tablespoons butter, melted
GLAZE:
1/2 cup confectioners' sugar
1/4 cup orange marmalade, warmed

Text Ingredients

Directions

In a small bowl, beat cream cheese, orange marmalade and orange juice until blended; stir in pecans.
In a large bowl, combine baking mix, sugar and yeast. Stir in the warm water to form a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes. Roll into an 11x8-in. rectangle. Spread cream cheese mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place in a greased 13x9-in. baking dish, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350°. Brush tops with melted butter. Bake until golden brown, 35-40 minutes. Cool slightly in pan on a wire rack. For glaze, stir together confectioners' sugar and marmalade; drizzle over warm rolls.

Orange Sweet Rolls Tips

Can you knead the dough for orange sweet rolls in a stand mixer?

Many yeast doughs can be kneaded in a stand mixer, and these orange sweet rolls are no exception. Knead the dough in a stand mixer fitted with a dough hook on medium speed until the dough is soft and elastic, and doesn’t break when a small amount of dough is gently pulled, about 4 minutes.

How do you store orange sweet rolls?

These delicious rolls will likely be gobbled up as soon as they hit the serving platter, and are freshest the day they are made. But if you have any leftovers, store them in a tightly covered container in the refrigerator for up to 2 days. Bring up to room temperature before serving. Leftovers can be frozen for up to 3 weeks in an airtight container. Here's how to store more of your favorite baked goods!

Can you make orange sweet rolls ahead of time?

To make these rolls a day ahead of time, complete the recipe through step 3, except instead of covering with a kitchen towel and letting rise, cover tightly and refrigerate for up to 12 hours. When you’re ready to bake, remove from the refrigerator and let them rise on the counter until doubled, which could take as long as 4 hours. Then, bake as directed and serve with French hot chocolate or cranberry orange mimosas for a really indulgent treat.

—Catherine Ward, Taste Recipes Prep Kitchen Manager

Nutrition Facts

1 roll: 311 calories, 15g fat (6g saturated fat), 24mg cholesterol, 445mg sodium, 42g carbohydrate (17g sugars, 2g fiber), 5g protein.

Upside-Down Blood Orange Cupcakes

Taste Recipes Editorial Team — Fri, 06 Aug 2021 10:20:19 +0000

Ingredients

4 medium blood oranges
1/4 cup whole-berry cranberry sauce
1 package orange cake mix (regular size)
1 cup water
1/3 cup olive oil
3 large eggs, room temperature
3 to 4 drops orange oil, optional
Optional: Creme fraiche or sour cream

Text Ingredients

Directions

Preheat oven to 350°. Grease or line 24 muffin cups with paper or foil liners. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Slice oranges; trim to fit muffin cups. Place 1 slice in each cup; top each with 1/2 teaspoon cranberry sauce. Bake 8 minutes.
Meanwhile, in a large bowl, combine cake mix, water, olive oil, eggs and, if desired, orange oil; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Remove pans from oven; fill with prepared batter.
Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Remove liners; serve with creme fraiche if desired.

Nutrition Facts

1 cupcake: 130 calories, 5g fat (1g saturated fat), 23mg cholesterol, 137mg sodium, 19g carbohydrate (11g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Orange and Olives Salad

Taste Recipes Editorial Team — Fri, 06 Aug 2021 10:20:19 +0000

Ingredients

4 large navel oranges, peeled and sliced
2 cans (6 ounces each) pitted ripe olives, drained
1 tablespoon canola oil
1/8 teaspoon pepper

Text Ingredients

Directions

Arrange orange slices on a large serving platter; top with olives. Drizzle with oil and sprinkle with pepper.

Nutrition Facts

1 serving: 54 calories, 3g fat (0 saturated fat), 0 cholesterol, 185mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1/2 fruit, 1/2 fat.

23 Reasons Cranberry-Orange Is the Best Holiday Flavor Combo

Total Time25 min

Servings3 cups

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From the Recipe Creator:Cranberry fans will ask for this sauce again and again. It's loaded with their favorite fruit—in fresh, dried and juice form. Orange and allspice make it awesome. —Arlene Smulski, Lyons, Illinois

Nutrition Facts:1/4 cup: 113 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 29g carbohydrate (24g sugars, 2g fiber), 0 protein.

Orange Cranberry Cookie Bars

4 Reviews

Test Kitchen Approved

Total Time50 min

Servings8 dozen

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From the Recipe Creator:You can make Starbucks cranberry bliss bars any time you please with this copycat recipe. It makes an entire pan of bars that taste just like the real deal. —Jennifer Blakely, Visalia, California

Nutrition Facts:1 triangle: 89 calories, 5g fat (3g saturated fat), 14mg cholesterol, 64mg sodium, 10g carbohydrate (7g sugars, 0 fiber), 1g protein.

Cranberry Muffins

29 Reviews

Contest Winner

Test Kitchen Approved

Total Time35 min

Servings1.500 dozen

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From the Recipe Creator:There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. —Ronni Dufour, Lebanon, Connecticut

Nutrition Facts:1 muffin: 231 calories, 13g fat (2g saturated fat), 24mg cholesterol, 141mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 3g protein.

Pork Tenderloin with Cranberry-Orange Relish

2 Reviews

Test Kitchen Approved

Total Time35 min

Servings4 servings.

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From the Recipe Creator:I like how grilled pork and fruit bring out the best in each other. If you have leftover relish, break out the tortilla chips! —Cindy Esposito, Bloomfield, New Jersey

Nutrition Facts:1 serving: 319 calories, 9g fat (2g saturated fat), 95mg cholesterol, 366mg sodium, 24g carbohydrate (19g sugars, 2g fiber), 34g protein.

Cranberry Orange Almond Quick Bread

6 Reviews

Test Kitchen Approved

Total Time55 min

Servings1 loaf (12 pieces)

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From the Recipe Creator:You can customize this bread to your family’s specific tastes. Try dried apricots and pecans, or dried blueberries and hazelnuts. —Taste Recipes Test Kitchen

Nutrition Facts:1 piece: 258 calories, 9g fat (1g saturated fat), 16mg cholesterol, 234mg sodium, 40g carbohydrate (14g sugars, 2g fiber), 5g protein.

2 Reviews

Contest Winner

Test Kitchen Approved

Total Time1 hour

Servings4 dozen

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From the Recipe Creator:My friend gave me a recipe for orange cookies. I just had to embellish it. Now my friends and family crave these tarts. —Nancy Bruce, Big Timber, Montana

Nutrition Facts:1 tart: 113 calories, 4g fat (2g saturated fat), 9mg cholesterol, 60mg sodium, 18g carbohydrate (10g sugars, 1g fiber), 2g protein.

Cranberry Walnut Bread

13 Reviews

Test Kitchen Approved

Total Time1 hour 20 min

Servings1 loaf (16 pieces)

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From the Recipe Creator:I created this cranberry nut bread decades ago by combining a couple of recipes from my collection. A friend suggested I add even more cranberries. Now there's a big burst of tart cranberry and lots of crunchy nuts in every piece. —Dawn Lowenstein, Hatboro, Pennsylvania

Nutrition Facts:1 piece: 169 calories, 6g fat (2g saturated fat), 21mg cholesterol, 258mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein.

Cranberry-Orange Bars

2 Reviews

Test Kitchen Approved

Total Time50 min

Servingsabout 2-1/2 dozen

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From the Recipe Creator:My mother has had this recipe for years. I love it! These bars make great snacks, but can also be served for dessert. —Margaret Adelman, Bellingham, Minnesota

Nutrition Facts:1 bar: 207 calories, 7g fat (4g saturated fat), 38mg cholesterol, 63mg sodium, 35g carbohydrate (23g sugars, 1g fiber), 2g protein.

Cranberry Nut Muffins

18 Reviews

Total Time35 min

Servings1 dozen

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From the Recipe Creator:These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! —Flo Burtnett, Gage, Oklahoma

Nutrition Facts:1 muffin: 272 calories, 14g fat (2g saturated fat), 35mg cholesterol, 83mg sodium, 33g carbohydrate (16g sugars, 2g fiber), 4g protein.

The post 23 Reasons Cranberry-Orange Is the Best Holiday Flavor Combo appeared first on Taste Recipes.