Not exact matches
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1
orange 1/4 cup freshly squeezed
orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
While rolls are cooling, mix
powdered sugar and
orange juice in small bowl until well blended.
In a medium bowl, whisk together the flour and baking
powder and in a smaller bowl whisk together the milk,
orange juice, and white vinegar.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk
Juice from 1 — 2 sweet
oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in
juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium
orange, cut into very thin slices for garnish
To make the glaze, mix
powdered sugar and blood
orange juice together until smooth.
While donuts are baking, mix the glaze by combining the
powdered sugar,
orange juice and
orange zest.
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic
powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated
orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon
juice, or to taste
Googled this recipie because it had more baking
powder than usual so I wanted to double check before making the cake... Reead the 2 reviews... I added a little more
orange juice as one review suggested... (Note: adding more
orange juice ruined the consistency... Cake wouldn't bake properly.)
In a small bowl whisk together olive oil, garlic, sugar, lemon
juice,
orange juice, Italian seasoning, paprika, onion
powder, red pepper flakes, and salt and pepper.
In a medium bowl, whisk the
orange juice, lime
juice, oil, sugar, ancho
powder, garlic, pepper flakes, salt, and pepper.
2 1/2 cups One Degree Organics Sprouted Spelt flour 3/4 cup sugar 2 1/2 tsp double - acting baking
powder 1/2 tsp salt 1 cup almond milk 1 tsp pure vanilla extract 1/2 cup oil 2 Tbsp
orange zest 1/4 cup fresh
orange juice 1 1/2 cups fresh cranberries
Frosting Version # 2 2 cups
powdered sugar 2 tablespoons water /
juice / rice / soy / cow's milk 1/2 teaspoon vanilla extract or a drop or two of mint or
orange, etc. extract
The cheesecake base is made simply with cashews,
orange juice,
orange zest, dates, dark chocolate, and cocoa
powder.
1/2 cup olive oil 1/4 shallots, minced 1 tbsp green onion, minced 2 tbsp garlic, minced 1 teaspoon dried oregano 1/4 tsp ground cumin 1/4 tsp ancho
powder juice of one lemon
juice of one
orange 1 chicken, cut into parts 2 tbsp butter
orange juice 2 large eggs 350 grams all - purpose flour 10 grams baking
powder 50 grams walnuts, coarsely chopped 75 grams blanched sliced almonds 3 coarsely chopped pitted dates 100 grams cranberries 80 grams candied ginger, coarsely chopped 25 grams shredded coconut
For the
Orange Sponge Cake: 2 3/4 cup cake flour 2 1/2 teaspoons baking
powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar zest of one
orange 1/2 vanilla bean, seeds scraped out 2 teaspoons vanilla extract 2 tablespoons canola oil 4 eggs 1/3 cup
orange juice 1 1/4 cup milk
cauliflower, fish, garlic, maple syrup,
orange, parsley, potato, salmon, salt, sweet potato, garlic
powder, fillets, sauce, potatoes, pepper, sweet potatoes, syrup, zest,
juice,
oranges,
orange slices
Add in a bit of
orange juice and garlic
powder and you've got yourself one flavorful meal!
Filed Under: American / Western, Anjana's Recipes, Christmas & Thanksgiving, Cookies & Bars Tagged With: butter, Christmas Baking, Christmas goodies, citrus bars, citrus
juice, citrus zest, crust, easy dessert, lemon, lemon and lime bars, lemon bars, lime, lime bars,
orange,
orange and lime bars,
orange bars,
powdered sugar
I experimented — added 2 tablespoons whey protein
powder (vanilla flavored), 2 tablespoons
orange juice and 1 teaspoon vanilla.
1 1/2 cups spelt flour scant 1 cup sugar 1 tsp baking
powder 1/4 tsp baking soda 1/4 tsp salt 2 large eggs 2/3 cup fresh squeezed
orange juice (about 2
oranges) zest of 2
oranges 2/3 cup light olive oil 1/4 cup chopped candied
orange peel
powdered sugar, optional, for dusting
As for the
orange juice and protein
powder — I actually have never tried either of these ingredients in pancakes so I can't really say for sure!
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry
powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds
orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime
Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
You can set it to medium speed and add the
orange juice and
powdered sugar in the meanwhile.
Add the cumin, chili
powder, dried oregano, salt and pepper, 4 cloves garlic, zest and
juice of 1
orange, and the zest and
juice of 1 lime to the blender.
This juicy, melt in your mouth steak is marinated in
orange juice, lime
juice, soy sauce then rubbed with cumin, chili
powder, smoked paprika, garlic and onion
powder for epic flavor bursting tender steak that rivals your favorite restaurant Carne Asada.
Muffins 1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100 % White Whole Wheat Flour 3/4 cup (2 5/8 ounces) quick - cooking oats 1/4 cup (1 3/4 ounces) buttermilk
powder or nonfat dry milk 2/3 cup (4 5/8 ounces) sugar 2 teaspoons baking
powder 1/2 teaspoon salt 1 cup fresh or frozen cranberries, * chopped 1/2 cup (2 ounces) chopped pecans or walnuts (optional) 1 tablespoon
orange zest (finely grated
orange peel) 2 large eggs 3/4 cup (6 ounces) milk 1/3 cup (2 1/4 ounces) vegetable oil or melted butter Glaze 2 tablespoons (1 ounce)
orange juice 3 tablespoons (1 1/4 ounces) sugar or 1 cup (4 ounces) confectioners» sugar, sifted
reduced fat cream cheese, softened 1/4 Cup
Powdered Sugar 1/2 Cup heavy whipping cream (substitute 1 C. Fat Free Cool Whip if you want a low - cal dessert) 2 Tablespoons
orange zest (about 1
orange) 1/2 teaspoons almond extract 2 Tablespoons white coarse sugar, optional Parchment or Baking Paper 1 gallon freezer bag or pastry bag to pipe filling Honey Glaze: Ingredients: 1/4 c. Honey
Juice from 1 large POM Wonderful Pomegranate or 2 T. POM Wonderful 100 % Pomegranate
Juice Directions: Preheat oven to 400 degrees.
I whisked Matcha Japanese green tea
powder into grapeseed oil, freshly squeezed
orange juice, honey, sea salt and water for a lovely salad dressing served over mixed greens,
orange slices and goat cheese.
Combine the garlic, salt, turmeric, curry
powder,
orange leaves, ginger, vinegar, tamarind paste or lemon
juice, and sugar to make a marinade.
1/2 cup of all - purpose flour (King Arthur) 1/4 cup of whole wheat flour (King Arthur) 1/3 cup of dark cocoa
powder 1/2 tsp of baking
powder 1/4 tsp of salt 3 oz of dark chocolate (chopped) 3 tbl of butter 1/4 cup of brown sugar 1/4 cup sugar Zest of one
orange 2 tablespoon of Chobani (vanilla) 2 eggs 1 teaspoon of
orange juice (from the
orange you zested) 1 teaspoon vanilla extract
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1 cup molasses 2
oranges (1 zested, both
juiced) 3 tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (peeled, grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1 tablespoon baking
powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher salt
Ingredients: Sponge Cake 6 large eggs, separated 1/2 cup granulated sugar 1/2 cup honey 2 tablespoons
orange juice 1 1/4 cups all - purpose flour 1 tablespoon grated
orange peel 1 1/2 teaspoons baking
powder 1/4 teaspoon salt
ingredients
ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (sof
ORANGE CURD: 1 whole
orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (sof
orange (zest only) 1/2 cup
orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (sof
orange juice (freshly squeezed) 1/4 cup lemon
juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa
powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking
powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood
orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood
oranges (can reduce slightly if you use more
juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking
powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
Marinate the chicken with Hung curd, Tandoori masala, turmeric
powder, red chilli
powder, lemon
juice,
orange food color, ginger garlic paste and salt for 2 - 3 hours.
Orange cake from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 2 eggs 1 1/2 cups + 2 1/2 tablespoons (225g) all purpose flour, sifted 1 1/4 teaspoons baking
powder, sifted 1 tablespoon milk finely grated zest of 1 large
orange 4 tablespoons
orange juice Orange icing: 1 1/4 cups (175g) icing sugar, sifted 2 tablespoons
orange juice zest of 1
orange, to decorate Preheat the oven to 180 °C / 350 °; butter a 20x10cm (8x4in) loaf pan * and line with baking paper; butter the paper as well.
Orange zest and frozen
orange juice mix offer concentrated flavor, while vanilla protein
powder and banana add sweetness and body.
1 1/2 cups all purpose flour 3/4 cups sugar 1 teaspoon baking
powder 1/2 cup olive oil 1/2 cup Greek yogurt 2 large eggs Zest and
juice of 2 blood
oranges
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili
powder 1 tsp grated
orange zest 2 Tbsp freshly squeezed
orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Blend 1 scoop of vanilla whey protein
powder, 1 cup of ice and 1 cup
orange juice.
first fry some garlic, ginger, ground coriander, turmeric
powder and cashews on olive oil, add any combination of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then soy sauce and
juice of one small
orange per person - grapefruits or tangerimes work wonderfully too - cook for a minute or two, then remove from heat and stir in the couscous.
1 cup butter, softened 2 cups granulated sugar 1 teaspoon vanilla extract 2 whole eggs Zest of 1 navel
orange 2 Tablespoons
orange juice 1/2 teaspoon salt 1/2 teaspoon baking
powder 1/4 teaspoon baking soda 3 cups all - purpose flour 1 cup chopped fresh cranberries 1 cup
powdered sugar
1 teaspoon baking
powder pinch salt 1 cups sugar 1/2 cup olive oil zest from 1 medium
orange (save the
juice for the raspberry compote) 2 large eggs 1/2 cup sherry, cognac, or Grand Marnier
1 lb of raw shrimp 1 tbsp of olive oil 4 tbsp of butter or ghee (or more olive oil) 1 tbsp of minced garlic 1/2 tbsp of lemon
juice 1 tbsp of
orange juice Dry chipotles or chipotle
powder to taste (optional) Salt 1/4 to 1/2 tsp of dry oregano Fresh Parsley or cilantro for garnishing
In a bowl mix flour and baking
powder, add cooled down butter and gradually add eggs,
orange zest, poppy seeds and
orange juice, mixing with whisk all the time.
Grated zest and
juice of 1
orange 3/4 cup buttermilk 2 large eggs 3 Tbsp honey 1 stick (8 Tbsp) unsalted butter, melted and cooled 1/3 cup apple sauce 2 cups all - purpose flour 2-1/2 tsp baking
powder 1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional)
2 cups all purpose flour 1/2 tsp baking
powder 1/2 tsp baking soda 1/4 tsp salt 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 tsp ground cardamom 1/2 tsp ground ginger 1 tsp vanilla extract 1/2 cup buttermilk 1/2 cup
orange juice 1 1/2 cups fresh cranberries coarse sugar, for topping
And, you can always add more
powdered sugar and
orange juice if you need too.