Uses for about 10 oranges? Recipes?!
I have about 10-15 oranges in my refrigerator that I bought for a craving a couple weeks ago!. I want to use them, are there any recipes out there that I could put these to good use!?Www@FoodAQ@Com
Answers:
There aren't many recipes that require oranges, so you're better off eating the oranges and/or juicing them!. =)Www@FoodAQ@Com
You could make this with chicken, rather than the duck, if you prefer!. Check out the picture via the link!. It looks delicious!
Show: Emeril Live
Classic Duck a l'Orange
2 cups freshly squeezed orange juice, about 6 oranges, orange rinds reserved
1 (5-pound) duck, cleaned, with innards, wing tips and excess fat removed
2 oranges, zested
2/3 cup sugar
1 tablespoon Peychaud Bitters (or any brand Bitters)
1 1/2 cups duck or chicken stock
2 tablespoons arrowroot dissolved in 2 tablespoons cold water
1/2 cup Grand Marnier liqueur
Preheat oven to 500 degrees F!. Roughly chop the orange rinds and place in the cleaned duck cavity!. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water!. Bake until skin turns golden brown and lightly crisps, about 30 minutes!. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour!.
In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce to 3/4 cup!. Add Peychaud Bitters to orange juice gastrique and set aside!.
Add hot duck stock to reduced orange gastrique and simmer over medium low heat for 10 minutes to reduce!. Add arrowroot mixture, to thicken!.
Remove duck from roasting pan, and discard the fat from pan!. Remove orange rinds from duck cavity!. Let rest 10 minutes before carving!.
Add the Grand Marnier to roasting pan and place over 2 burners on medium high heat!. Deglaze pan, scraping continuously with a large wooden spoon!. Reduce for 5 to 10 minutes!. Pour the orange sauce in the pan into a gravy boat and serve with carved duck!.Www@FoodAQ@Com
Show: Emeril Live
Classic Duck a l'Orange
2 cups freshly squeezed orange juice, about 6 oranges, orange rinds reserved
1 (5-pound) duck, cleaned, with innards, wing tips and excess fat removed
2 oranges, zested
2/3 cup sugar
1 tablespoon Peychaud Bitters (or any brand Bitters)
1 1/2 cups duck or chicken stock
2 tablespoons arrowroot dissolved in 2 tablespoons cold water
1/2 cup Grand Marnier liqueur
Preheat oven to 500 degrees F!. Roughly chop the orange rinds and place in the cleaned duck cavity!. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water!. Bake until skin turns golden brown and lightly crisps, about 30 minutes!. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour!.
In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce to 3/4 cup!. Add Peychaud Bitters to orange juice gastrique and set aside!.
Add hot duck stock to reduced orange gastrique and simmer over medium low heat for 10 minutes to reduce!. Add arrowroot mixture, to thicken!.
Remove duck from roasting pan, and discard the fat from pan!. Remove orange rinds from duck cavity!. Let rest 10 minutes before carving!.
Add the Grand Marnier to roasting pan and place over 2 burners on medium high heat!. Deglaze pan, scraping continuously with a large wooden spoon!. Reduce for 5 to 10 minutes!. Pour the orange sauce in the pan into a gravy boat and serve with carved duck!.Www@FoodAQ@Com
i dont have a recipe, but how about an orange marmalade!.
or simply a rather large or several small fruit salads mixed with what ever other fruits you like or have!.
chop and put into a jello
ontop of vanilla ice cream
mixed into pancakes or wrapped in crepes with icing sugar or whipped cream
into muffins- whether they be an orange muffin or just substitute into a fruit muffin (mixed fruit, blueberry etc!.)Www@FoodAQ@Com
or simply a rather large or several small fruit salads mixed with what ever other fruits you like or have!.
chop and put into a jello
ontop of vanilla ice cream
mixed into pancakes or wrapped in crepes with icing sugar or whipped cream
into muffins- whether they be an orange muffin or just substitute into a fruit muffin (mixed fruit, blueberry etc!.)Www@FoodAQ@Com
This is a website I use when I wanna cook something but not really sure what!.!.!.(sorry some of them might have alcohol in them)!.!.!.!.
http://allrecipes!.com/Search/Ingredients!.!.!.Www@FoodAQ@Com
http://allrecipes!.com/Search/Ingredients!.!.!.Www@FoodAQ@Com
If you have a juicer, juice them!. If you wanted you could use carrots also and make a healthy detox drinkWww@FoodAQ@Com
check out:
www!.orangerecipes!.org its gotta help!Www@FoodAQ@Com
www!.orangerecipes!.org its gotta help!Www@FoodAQ@Com
O!.J!. !.!.!.!.make orange juice!Www@FoodAQ@Com
* Orange Snow Balls
Makes about 40 cookies
1 pkg!. shortbread cookies, crushed
1 cup flaked coconut
2/3 cup sifted powdered sugar
1/2 cup thawed, frozen orange juice concentrate (or lemonade concentrate for
lemon snowballs)
Sifted powdered sugar for coating
Mix cookie crumbs, coconut and 2/3 cup powdered sugar in a medium sized bowl!. Stir in orange or lemon juice concentrate until well blended!. Roll mixture a
teaspoon at a time into balls!. Roll each ball in powdered sugar, coating generously!.
*Oh So Orange Sorbet
3/4 cup sugar
1 lemon
1/2 cup water
12 oranges
Add sugar to a heavy based pan!. Next add the juice of half the lemon plus 1/2 cup water!. Stir over low heat until sugar dissolves!.
Then bring to a boil and leave boiling for 2-3 minutes so that the sugar mixture turns to a clear syrup!. Let cool!. Wash the skins of the oranges!. Grate the skin of 4 of the oragnes and add to the syrup!.
Juice the 4 oranges in a juicer and add to syrup!. Slice the tops of the remaining 8 oranges!. Scoop out the orange flesh and squeeze out the juice and add to the syrup!. Add the juice of the other half of lemon to the syrup and stir!. Taste the syrup and add extra freshly squeezed orange juice, water, and/or sugar if needed!. Pour the orange mixture into a freezer-proof container and freeze for 3-4 hours!.
Put the orange tops on the 8 hollowed out oranges and place on a cookie tray in the freezer!.
Remove orange mixture from freezer and beat with a whisk to break up the ice!. Cover and place mixture back in freezer for 3-4 more hours!. Make sure the mixture is firm, but not solid ice and then remove from freezer!.
Spoon orange sorbet mixture into the frozen oranges, fill to top, then place orange top like a lid!. Place back in freezer until ready to serve!. If you like, stick a fresh bay leaf on top of the orange lids for decoration!.
Makes a cool, refreshing dessert!. Serves 8!.
*Orange almond torte with orange sauce and marsala cream
http://www!.epicurious!.com/recipes/food/v!.!.!.
*orange yogurt panna cottas with cranberry orange sauce
http://www!.epicurious!.com/recipes/food/v!.!.!.
*Creamy Orange Dessert
1 (6-ounce) package Jell-O Brand Orange Flavor Gelatin
1 1/2 cups warm water
1 1/2 cups Jet-Puffed Miniature Marshmallows or 12 Jet-Puffed Marshmallows
2 cups vanilla ice cream or frozen yogurt
1/2 cup orange juice
1 (11-ounce) can mandarin orange segments, drained
1/2 cup each: raspberries and halved strawberries
Mix dry gelatin and water in large microwavable bowl!. Microwave on HIGH 2 minutes; stir until gelatin is completely dissolved!.
Stir in marshmallows!. Microwave 1 1/2 to 2 minutes or until marshmallows are puffed and almost melted!. Stir until marshmallows are completely melted and mixture is well blended!. Add ice cream; beat with wire whisk until completely melted!. Stir in orange juice and oranges!.
Pour into 6 cup ring mold sprayed with cooking spray!. Refrigerate 2 hours or until firm!.
Unmold onto serving platter!.
Fill center with fruit!. Store leftover dessert in refrigerator!.
Makes 12 servings!.
*Orange Cream Liqueur Dessert
1 pint vanilla ice cream
4 ounces orange liqueur, such as Cointreau or Grand Marnier
1 orange, zested
4 thin slices navel orange, for garnish
Scoop vanilla ice cream into dessert cups!. Top each cup with 1-ounce orange liqueur!. Garnish with orange zest and slices of orange!.
http://www!.epicurious!.com/tools/searchre!.!.!.
http://southernfood!.about!.com/od/oranger!.!.!.
*Orange Chiffon Pie
1-1/2 containers Cool Whip (16 oz)
1 can Eagle Brand milk
1 small can frozen orange juice
Mix ingredients!. Pour into a 9 inch graham crust!. Sprinkle with nutmeg!. Refrigerate!.
*Orange Marmalade Sunshine Cake
1 box Duncan Hines Yellow cake mix
1 cup water
3 eggs
1/3 cup oil
10 oz jar marmalade
1 tsp almond extract
Beat the first four ingredients together well then add marmalade and extract!. Put into greased and floured 10 inch tube pan!. Bake 40 minutes at 350F!.
*Orange Slice Cake
1 cup butter
2 cups sugar, heaping
4 eggs
1/2 cup buttermilk
3-1/2 cups flour
One 16-ounce package orange slices
One 8-ounce package dates, chopped
1 can coconut
1-1/2 cups candied cherries
1-1/2 cups pecans
1 can orangeade
-Special utensils:
Bundt pan
Preheat oven to 250F!. Beat butter, sugar, and eggs!. Add buttermilk and flour!. Blend well!. Fold in orange slices, chopped dates, coconut, candied cherries and pecans!. Pour into bundt pan and bake at 250F for 1 hour and 50 minutes!. While cake is hot, pour orangeade slowly over cake!.
Serves 12!.
*Orange Poached Pears with Fudge Sauce
1/2 cup orange juice
1 orange, sliced into rounds
5 whole cloves
1 teaspoon vanilla extract
4 pears, peeled with stems intact
1 cup prepared fudge topping
In a medium saucepan, combine orange juice, sliced orange, cloves, vanilla extract and pears!. Set pan over high heat and bring to a simmer!. Warm fudge topping in a saucepan or in the microwave until warm!. Remove pears from liquid and transfer pears to dessert bowls!. Remove cloves from liquid and spoon liquid over pears!. Spoon warm fudge sauce over top!.
*Grilled Orange Slices with Frozen Yogurt and Raspberry-Fudge Sauce
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Orange Panna Cotta
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Orange Granita
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Orange Segments with Berries and Balsamic Cream
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Orange-Mango Pudding
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Orange-Scented Shortcakes with a Fresh Berry Medley
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Blueberry-Orange Trifle
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Bitter Orange Ice Cream
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Orange Tart, Capri Style: Torta d'Arancia di Capri
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Warm Fruit Compote of Cherries, Orange and Cranberries Over Vanilla Ice Cream
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
ENJOY :-)Www@FoodAQ@Com
Makes about 40 cookies
1 pkg!. shortbread cookies, crushed
1 cup flaked coconut
2/3 cup sifted powdered sugar
1/2 cup thawed, frozen orange juice concentrate (or lemonade concentrate for
lemon snowballs)
Sifted powdered sugar for coating
Mix cookie crumbs, coconut and 2/3 cup powdered sugar in a medium sized bowl!. Stir in orange or lemon juice concentrate until well blended!. Roll mixture a
teaspoon at a time into balls!. Roll each ball in powdered sugar, coating generously!.
*Oh So Orange Sorbet
3/4 cup sugar
1 lemon
1/2 cup water
12 oranges
Add sugar to a heavy based pan!. Next add the juice of half the lemon plus 1/2 cup water!. Stir over low heat until sugar dissolves!.
Then bring to a boil and leave boiling for 2-3 minutes so that the sugar mixture turns to a clear syrup!. Let cool!. Wash the skins of the oranges!. Grate the skin of 4 of the oragnes and add to the syrup!.
Juice the 4 oranges in a juicer and add to syrup!. Slice the tops of the remaining 8 oranges!. Scoop out the orange flesh and squeeze out the juice and add to the syrup!. Add the juice of the other half of lemon to the syrup and stir!. Taste the syrup and add extra freshly squeezed orange juice, water, and/or sugar if needed!. Pour the orange mixture into a freezer-proof container and freeze for 3-4 hours!.
Put the orange tops on the 8 hollowed out oranges and place on a cookie tray in the freezer!.
Remove orange mixture from freezer and beat with a whisk to break up the ice!. Cover and place mixture back in freezer for 3-4 more hours!. Make sure the mixture is firm, but not solid ice and then remove from freezer!.
Spoon orange sorbet mixture into the frozen oranges, fill to top, then place orange top like a lid!. Place back in freezer until ready to serve!. If you like, stick a fresh bay leaf on top of the orange lids for decoration!.
Makes a cool, refreshing dessert!. Serves 8!.
*Orange almond torte with orange sauce and marsala cream
http://www!.epicurious!.com/recipes/food/v!.!.!.
*orange yogurt panna cottas with cranberry orange sauce
http://www!.epicurious!.com/recipes/food/v!.!.!.
*Creamy Orange Dessert
1 (6-ounce) package Jell-O Brand Orange Flavor Gelatin
1 1/2 cups warm water
1 1/2 cups Jet-Puffed Miniature Marshmallows or 12 Jet-Puffed Marshmallows
2 cups vanilla ice cream or frozen yogurt
1/2 cup orange juice
1 (11-ounce) can mandarin orange segments, drained
1/2 cup each: raspberries and halved strawberries
Mix dry gelatin and water in large microwavable bowl!. Microwave on HIGH 2 minutes; stir until gelatin is completely dissolved!.
Stir in marshmallows!. Microwave 1 1/2 to 2 minutes or until marshmallows are puffed and almost melted!. Stir until marshmallows are completely melted and mixture is well blended!. Add ice cream; beat with wire whisk until completely melted!. Stir in orange juice and oranges!.
Pour into 6 cup ring mold sprayed with cooking spray!. Refrigerate 2 hours or until firm!.
Unmold onto serving platter!.
Fill center with fruit!. Store leftover dessert in refrigerator!.
Makes 12 servings!.
*Orange Cream Liqueur Dessert
1 pint vanilla ice cream
4 ounces orange liqueur, such as Cointreau or Grand Marnier
1 orange, zested
4 thin slices navel orange, for garnish
Scoop vanilla ice cream into dessert cups!. Top each cup with 1-ounce orange liqueur!. Garnish with orange zest and slices of orange!.
http://www!.epicurious!.com/tools/searchre!.!.!.
http://southernfood!.about!.com/od/oranger!.!.!.
*Orange Chiffon Pie
1-1/2 containers Cool Whip (16 oz)
1 can Eagle Brand milk
1 small can frozen orange juice
Mix ingredients!. Pour into a 9 inch graham crust!. Sprinkle with nutmeg!. Refrigerate!.
*Orange Marmalade Sunshine Cake
1 box Duncan Hines Yellow cake mix
1 cup water
3 eggs
1/3 cup oil
10 oz jar marmalade
1 tsp almond extract
Beat the first four ingredients together well then add marmalade and extract!. Put into greased and floured 10 inch tube pan!. Bake 40 minutes at 350F!.
*Orange Slice Cake
1 cup butter
2 cups sugar, heaping
4 eggs
1/2 cup buttermilk
3-1/2 cups flour
One 16-ounce package orange slices
One 8-ounce package dates, chopped
1 can coconut
1-1/2 cups candied cherries
1-1/2 cups pecans
1 can orangeade
-Special utensils:
Bundt pan
Preheat oven to 250F!. Beat butter, sugar, and eggs!. Add buttermilk and flour!. Blend well!. Fold in orange slices, chopped dates, coconut, candied cherries and pecans!. Pour into bundt pan and bake at 250F for 1 hour and 50 minutes!. While cake is hot, pour orangeade slowly over cake!.
Serves 12!.
*Orange Poached Pears with Fudge Sauce
1/2 cup orange juice
1 orange, sliced into rounds
5 whole cloves
1 teaspoon vanilla extract
4 pears, peeled with stems intact
1 cup prepared fudge topping
In a medium saucepan, combine orange juice, sliced orange, cloves, vanilla extract and pears!. Set pan over high heat and bring to a simmer!. Warm fudge topping in a saucepan or in the microwave until warm!. Remove pears from liquid and transfer pears to dessert bowls!. Remove cloves from liquid and spoon liquid over pears!. Spoon warm fudge sauce over top!.
*Grilled Orange Slices with Frozen Yogurt and Raspberry-Fudge Sauce
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Orange Panna Cotta
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Orange Granita
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Orange Segments with Berries and Balsamic Cream
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Orange-Mango Pudding
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Orange-Scented Shortcakes with a Fresh Berry Medley
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Blueberry-Orange Trifle
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Bitter Orange Ice Cream
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Orange Tart, Capri Style: Torta d'Arancia di Capri
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Warm Fruit Compote of Cherries, Orange and Cranberries Over Vanilla Ice Cream
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
ENJOY :-)Www@FoodAQ@Com