Add the orange juice mixture and simmer for 3 minutes, uncovered, to reduce slightly.
Remove molds from freezer,
add orange juice mixture, leaving 1 inch of the mold empty, and insert the pop sticks; freeze 1 1 / 2 hours.
Remove from heat,
add orange juice mixture, and scrape browned bits off bottom of pan.
Lower heat and
add orange juice mixture to skillet.
Cook for about a minute until fragrant, and then
add the orange juice mixture.
Add orange juice mixture and stir until oats are evenly coated.
Not exact matches
Place
mixture in a blender or food processor;
add soaked cashews, lemon
juice and zest,
orange juice and zest, cinnamon, cloves, and cardamom.
Add in sea salt,
orange zest,
juice and vanilla extract and process until
mixture comes together to form a sticky ball.
Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups of
orange juice mixture in place of the water and
add 1 1/2 teaspoons
orange peel along with egg whites.
Add the flour
mixture in 3 parts alternating the
orange juice.
Add the flour
mixture, blood
orange juice and milk in additions to the butter
mixture and stir until just combined.
Once the coconut
mixture is melted
add honey,
orange juice,
orange zest, salt and cranberries.
In a heavy, medium size saucepan over medium - low heat,
add 3 baskets of the blueberries, the
orange juice, maple syrup, sugar, lemon
juice,
orange zest and salt and stir until the sugar dissolves and the
mixture begins to simmer.
Add mixture to skillet with mandarin
oranges with
juice, vinegar and sugar and stir until blended.
Vigorously whisk together the flax and
orange juice, and
add to pumpkin
mixture.
Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground /
Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when test
Add flour
mixture to the sugar and almond
mixture, process briefly to mix / Grate
orange (about 1 T) and
juice the
orange (about 1/3 C) and
add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when test
add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.
Transfer the
mixture to a blender,
add orange juice, vinegar, soy sauce, TABASCO ® Chipotle Sauce and a big pinch of salt.
Add the butter and
orange juice and, if working by hand, cut the butter into the flour
mixture using 2 knives or a pastry cutter (if using a food processor, pulse 15 - 20 times or until it forms a rough crumb).
When the sugar has dissolved and the
mixture starts to simmer,
add in the zest and the
juice from the lime, lemon, and
orange.
Add the
orange juice, alternating with the flour
mixture, starting and finishing with the flour
mixture.
Add sour cream,
orange zest,
orange juice, baking powder, and salt to
mixture and mix on medium speed with dough hook until smooth, elastic, and just sticking to the sides of bowl, about 4 minutes.
Pink horseradish gets its hue from beet
juice added to the
mixture; pale -
orange horseradish is tinted with carrot
juice.
When
orange juice mixture is bubbling, start by
adding 1 Tbl of the corn starch
mixture, stir well.
Add the cream,
orange juice, and lime zest; pulse until the
mixture is just smooth and uniform.
Add additional frozen strawberries or cherries to thicken mixture or add a splash more orange juice to make it thinn
Add additional frozen strawberries or cherries to thicken
mixture or
add a splash more orange juice to make it thinn
add a splash more
orange juice to make it thinner.
Add in the
orange juice and zest, along with the oat
mixture, and stir until combined.
Melt the coconut oil and
orange juice in a saucepan or microwave and
add it to the
mixture.
To make mimosas:
Add two ounces
orange juice to each glass then pour over the wine champagne
mixture.
Add 3/4 cup of the granulated sugar, wine,
orange juice, egg yolks and vanilla - bean seeds to the bowl and whisk until the
mixture is thick enough to hold figure eights.
Cut the celeriac in half lengthwise, finely slice, then cut into very fine matchsticks,
adding them to the
orange juice mixture in the bowl as you go to prevent them from browning — you may need to
add a little more
juice to coat the celeriac but take care not to
add too much or the dressing will be too thin.
Add the
orange zest, lemon
juice and egg to the pumpkin
mixture.