Not exact matches
1 (11 - ounce) can mandarin
oranges 1 tablespoon low - sodium soy sauce 1/4 teaspoon dried ground ginger 3 tablespoons hoisin sauce, divided 2
cups shredded cooked chicken 4 large whole - wheat tortillas 1 small carrot, grated 1/2 medium zucchini, grated 4 ounces Cabot Sharp Extra
Light Cheddar or Cabot Sharp
Light Cheddar, grated (about 1
cup)
This
light vegetarian dish gets its fresh flavor from cucumber,
orange zest, and a
cup of fresh
orange juice.
For the cookies: 1
cup butter, softened 3/4
cup sugar 1/4
cup light brown sugar 1 1/4
cups hazelnuts, toasted 2 egg yolks, or 1 whole egg 1 teaspoon vanilla zest of 1
orange, finely grated 2 1/2
cups all purpose flour, plus extra for rolling the dough 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Confectioner's sugar for dusting
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
Ingredients 1/2
cup light olive oil do not use extra virgin 1 tbsp white wine vinegar 1 tbsp fresh
orange juice 2 tbsp water 3 ripe strawberries 3 fresh basil leaves 1/8 tsp salt
In this traditional Greek cookie recipe I am using
orange zest and some
orange juice to give these little cookies a distinct,
light, fresh aroma which I find particularly delightful with a nice hot
cup of filtered coffee.
1 1/2
cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon nutmeg Pinch of salt 2 large eggs 1 1/2 tablespoons vanilla extract 1 tablespoon lemon (or
orange) zest 1
cup packed
light brown sugar 4 tablespoons unsalted butter, melted 1/4
cup vegetable oil 1
cup unsweetened applesauce 2 large ripe pears, thinly sliced Granulated sugar, for sprinkling
2 c. Gluten - Free flour blend (mine is in my GF tab) 1 t. baking soda 1 t. xanthan or guar gum if it is not already included in your GF flour blend 3/4 t. salt 3/4 c. or 1 and 1/2 sticks of just barely softened butter 1
cup of granulated sugar 1/2 c.
light brown sugar 2 eggs 1 t. vanilla extract 1 t.
orange extract 1 T.
orange zest, grated 1 T. rosemary, finely chopped 1 c. dark chocolate chips
Lollipops from The Christmas Candy Book 1
cup (200g) sugar 1/3
cup light corn syrup 1/3
cup (80 ml) water 1 - 2 drops oil of anise, cinnamon, clove, lemon or
orange — I used vanilla extract few drops of red, yellow, blue or green food coloring Oil a marble slab or baking sheet.
Ingredients: 1
cup (2 sticks) butter, softened 1
cup packed
light brown sugar 2
cups all - purpose flour 1 1/2
cups uncooked old - fashioned oats 2 teaspoons grated
orange peel 2
cups (12 ounces) semisweet chocolate chips 1
cup sweetened dried cranberries (can be substituted with raisins) 1 (8 - ounce) package cream cheese, softened 1 (14 - ounce) can sweetened condensed milk
Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use
light or cream of coconut) 1/2
cup organic evaporated cane sugar 1/2
cup unsweetened almond milk (homemade or purchased) 1 1/2
cups chopped ripe mango 1 tablespoon
orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla
ingredients HOLIDAY CAKE: 1 tablespoon unsalted butter (room temperature, for greasing) 1
cup red wine 1/2
cup raisins 1/2
cup dried apricots (finely chopped) 1/2
cup dried figs (finely chopped) 2
cups all - purpose flour 1/2
cup whole wheat flour 3 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 2 teaspoons baking soda 2 1/2 teaspoons Kosher salt 1
cup granulated sugar 3/4
cup light brown sugar 1 1/2
cups canola oil 3 eggs 1 teaspoon vanilla extract 3/4
cup unsweetened apple sauce 2
cups carrots (peeled, finely grated) 1/2
cup walnuts (roughly chopped, plus 2 tablespoons for garnish) 1/2
cup pistatchios (roughly chopped, plus 2 tablespoons for garnish) GLAZE: 8 ounces cream cheese (softened) 1
cup confectioners» sugar 3 tablespoons heavy cream 1/2 teaspoon vanilla extract 1
orange (zested) 1/4 teaspoon Kosher salt
3/4
cup whole wheat pastry flour 3/4
cup white whole wheat flour 3/4
cup oat flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3
cup pecan halves, toasted and ground 1/4
cup organic canola oil or other neutral oil 2/3
cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4
cup light brown sugar grated zest of one small
orange 1/2
cup dried blueberries
500 ml (2
cups)
orange juice 6 medium (800g) parsnips 90g butter 1 tablespoon grated
orange rind 4 tablespoons cream 2 teaspoons sumac 1 tablespoon plain flour 6 (about 125g each) salmon fillets 1 tablespoon
light olive oil 125 ml (1/2
cup) white wine 3
oranges, segmented 2 tablespoons chopped fresh chives
ingredients FOR THE POUND CAKE: 2 1/2
cups all - purpose flour 3/4 teaspoons Kosher salt 2 sticks butter 6 ounces cream cheese 2
cups sugar 3/4 teaspoon pure vanilla extract 4 large eggs (at room temperature) FOR THE SPOOKY «CHEESE»: 18 ounces white chocolate compound chocolate 3/4
cup light corn syrup gel food coloring (
orange and black) TO ASSEMBLE: 1/2
cup sugar 1/2
cup water 1 stick butter (softened)
3
cups blood
orange juice, strained 1
cup granulated sugar 1
cup packed
light brown sugar 1 stick unsalted butter, at room temperature 1/3
cup heavy cream 1 teaspoon vanilla extract 1
cup toasted almonds 2 teaspoons sea salt flakes
2 cinnamon sticks, broken into pieces 1 teaspoon whole cloves 1 teaspoon allspice berries 4
cups cranberry juice cocktail 2
cups apple juice 1/2
cup firmly packed
light brown sugar 2 tablespoons fresh lemon juice 1 medium - sized
orange, sliced Vodka (optional)
3/4
cup whole wheat or spelt flour 3/4
cup rolled oats 1/4
cup wheat germ or bran, or oat bran 1/4
cup unsweetened shredded coconut 2 tablespoons flaxseeds 3/4 teaspoon salt 1/2 teaspoon baking powder 1
cup chopped dried sour cherries (or other dried fruit) 3/4
cup chopped bittersweet chocolate 1/2
cup chopped, toasted pecans 3 ounces (3/4 stick) unsalted butter, melted (optionally browned) 1/2
cup brown sugar (dark or
light) 2 eggs 1 1/2 teaspoons vanilla extract zest of 1
orange
4 dried red chile peppers (whole) 2
Oranges 1/4
cup light molasses 1 tablespoon soy sauce 2 teaspoons cornstarch 3/4
cup flour 1/2 teaspoon salt 1/4 teaspoon baking powder 3/4
cup water 1 pound boneless, skinless chicken breasts (1 - inch cubes) 1 teaspoon chile oil 2 garlic cloves (minced) 1 1/2 teaspoons chopped ginger 2
cups white rice (cooked) 3
cups vegetable oil
Twice Baked Squash Ingredients: 6 Frieda's ® Sweet Dumpling Squash halved 4 to 5
cups cooked mashed potatoes, sweet potatoes, turnips or rutabaga 2
cups milk or
light cream 1 1/2
cups softened butter Grated rind of 1
orange 1/2 teaspoon... Continue reading →
8 ounces sliced roasted turkey 8 slices 100 % whole - wheat bread, lightly toasted 8 very thin slices fresh pear or apple 4 slices cooked turkey or veggie bacon, cut in half 4 ounces Cabot Sharp Extra
Light Cheddar or Cabot Sharp
Light Cheddar, grated (about 1
cup) 1/4
cup cranberry -
orange or whole - cranberry sauce Cooking spray
Ingredients: 12 ounces fresh cranberries, rinsed and picked over for stems 1 Granny Smith apple, peeled, cored, and diced 1/2
cup light brown sugar, lightly packed 1 tablespoon grated
orange zest (2
oranges) 1/4
cup freshly squeezed
orange juice 1 1/8 teaspoons ground cinnamon, divided 2 extra-large eggs, at room temperature 1
cup plus 1 tablespoon granulated sugar 1/4 pound (1 stick) unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract 1/4
cup sour cream 1
cup Bluebird Organic Hard White Wheat Flour 1/4 teaspoon kosher salt
6 tablespoons water 3/4
cup dried cranberries 3/4
cup light brown sugar 1 tablespoon
orange zest 1/2
cup unsalted butter, softened to room temperature 1 large egg, room temperature 1 teaspoon pure vanilla extract 1/2
cup white whole wheat flour * 1/4 teaspoon ground nutmeg 1/4 teaspoon baking powder 1/2 teaspoon Kosher or sea salt 1
cup old fashioned oats
1
cup fresh blueberries 1/2
cup fresh or frozen raspberries 1/3
cup sliced, cooked beets 1/4
cup nonfat Greek yogurt 1/4
cup fresh
orange juice 1 teaspoon
light organic honey
Cheesy Chicken Fajitas Print Cook time 35 mins Total time 35 mins Author: Adapted from Cooking
Light Magazine Serves: 4 (2 tacos each) Ingredients 2 teaspoons olive oil 1
cup sliced red onion ** 1
cup sliced
orange bell pepper 1/2
cup fresh corn kernels 1/2 teaspoon kosher salt 1/2 teaspoon black pepper -LSB-...]
500 ml (2
cups)
orange juice 6 medium (800g) parsnips 90g butter 1 tablespoon grated
orange rind 4 tablespoons cream 2 teaspoons sumac 1 tablespoon plain flour 6 (about 125g each) salmon fillets 1 tablespoon
light olive oil 125 ml (1/2
cup) white wine 3
oranges, segmented 2 tablespoons chopped fresh chives
Also, the interior
light that brightens the
cup holders is
orange (which I personally think is awful).