Not exact matches
For what a presence he was, that snow - white fisherman With the long golden beak and the black stick legs, Whether preening his wind - riffled feathers As he stood on his bright -
orange water temple (That pi - shaped torii that floated like a spirit), Or flapping prehistorically across the pond To stalk and stab in the dark
water Plucking with dagger bill a twitching minnow.
Orange Honey Glaze 1/2 cup freshly squeezed
orange juice about 1/4 cup (1/4 ounce) Irish moss — thoroughly washed and soaked in hot
water for at least 10 minutes 1 tablespoon honey or agave syrup
Tho I'm not a fan of
orange so I substituted it
for coconut
water to get the consistency right.
Cut the
oranges in half, horizontally, and then remove the juice and pulp and place the shells in a medium saucepan of simmering
water for 5 minutes.
They also carry other things that I have a hard time finding (or paying lots
for) like rose
water and
orange blossom
water.
Also, if you are using a juice (
for example carrot juice
for orange) then don't add
water, just add the carrot juice or else it will be too watery.
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C
water /
For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from he
For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t
orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest
for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from he
for later / Place ingredients in a small pot, bring to a simmer and cook
for about 8 minutes, until cherries are slightly softened / Remove from he
for about 8 minutes, until cherries are slightly softened / Remove from heat.
Ingredients & directions
for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C
water / 2 t
orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest
for later / Bring to a simmer and cook
for about 8 minutes, turn heat off, cover with a lid and let sit
for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.
I used a piece of the
orange that I had juiced
for the syrup, but
water works just as well.
Add the sugar and the
water to a saucepan and bring to a boil without stirring
for about two minutes, then add the cinnamon, honey, and
orange zest.
Gently scrub your
orange (s) and sanitize by soaking in cold
water with organic apple cider vinegar
for 5 minutes.
Place sugar,
water, and
orange zest in a pot on medium - low heat and cook until sugar is dissolved, let if boiled
for 5 minutes.
The next morning I had buttermilk date ice cream with
orange blossom
water and one of my failed pie crusts
for breakfast (failure is good
for something, at least) with chopped pecans on top.
* 4 unwaxed
oranges (I used Cara Cara) * 4 cups
water * 3 1/4 cups sugar (I used organic) * additional sugar,
for dredging (optional) * melted dark chocolate, preferably organic and fair - trade (optional)
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
To prepare the
orange dye: Collect skins from 2 - 3 pounds of onions (when you buy onions in bulk, grab some extra skins from the bin when nobody is looking Roughly add 1 cup
water per 1 cup onions skins, and boil
for 1 hour.
Cover an
orange with
water in a pan and bring to the boil, simmer
for 30 minutes.
Every housewife in my country knows how to substitute yogurt
for milk but this one is particularly interesting thanks to the
orange blossom
water.
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.
What You'll Need: 2 Tbsp Star Butter flavored Olive Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB- Salt and pepper
for seasoning 1/2 cup
orange juice 1 Tbsp mustard 1 Tbsp corn starch 1 Tbsp cold
water Salad 2 Tbsp
orange juice 2 Tbsp Dijon mustard 1 Tbsp Star Butter flavored Olive Oil 1 apple, cored and chopped 1 cup mandarin or regular
orange slices 1 fennel bulb, sliced
Also, when you boil it
for so long, a lot of the bitterness comes out in the
water (speaking of which, I saved the
water and now have
orange peel - flavored
water in my fridge.
And you could try swapping
orange juice
for half the
water.
Add a tablespoon or two of
orange water, along with the zest of an
orange for a fragrant citrus flavour.
In a saucepan boil
water, sugar, caraway, fennel, butter,
orange rind
for about 3 minutes.
Boil the
oranges in simmering
water for 1 - 2 hours, until completely soft.
Do look
for orange flower
water, which is sort of its trademark flavoring: It's widely available online, in Sephardi, Italian and Indian grocery stores, as well as Fairway, Zabar's and many other specialty food stores.
This product can be used as a yellow -
orange coloring agent or as a Vitamin A source
for beverages, baked goods,
water based foods, breads, soups and dairy foods.
My only substitutions were a bit of Penzey's dried
orange peel
for the flower
water and some granulated tapioca as the thickener (an idea I got from Elise at Simply Recipes, as I had some left over from her strawberry - rhubarb cobbler.
Squeezing your own
orange juice will make
for a much nicer smoothie, if you don't have quite 1 cup of juice simply top up with filtered
water.
I will use the
orange juice instead of
water and sub the
orange marmalade
for Smuckers
orange - pineapple preserves, i love the addition of pineapple in this.
Boil the
oranges in
water for an hour until soft.
I use my hand juicer almost daily
for squeezing a lemon into my sparkling
water, an
orange into the steak marinade or a lime over my taco salad bowl or pineapple salsa chicken concoction.
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.
1 tablespoon peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4 cups tomato sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2 cups corn kernels cut from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups
water 3 cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed
orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons
for garnish
1/4 ounce marijuana flower tops, deseeded (available from medical marijuana facilities) 1 cup minced dates 1/2 cup raisins 1/4 cup ground walnuts 1/4 cup ground almonds 1 teaspoon ground nutmeg 1 teaspoon anise seed 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 cup honey 1/2 cup
orange flower
water, or substitute any flower - flavored
water 2 teaspoons ghee, recipe here Sesame seeds
for garnish
I have used
for the glaze
orange blossom
water and all have been perfect.
Orgeat 1.25 cup raw, blanched almond slivers 2.5 cups hot
water 2.5 cups white sugar.5 oz
orange flower
water 1 oz vodka (
for preservative)
We also combined it with Diet Cola and served with a lime wedge
for a Malibu Spiced and Diet Cola and with soda
water and
orange wedge
for a Sparking Spiced.
1 1/2 cups
water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra
for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or
orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice
In a large bowl beat yellow cake mix, 1 package instant pistachio pudding, 1/2 cup
orange juice, 1/2 cup
water, 1/3 cup oil and 4 eggs
for two minutes on medium speed.
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)
i also add
orange blossom
water or zest
for that andalusian flavour.
For the floating candles, add cranberries,
orange slices, or rosemary springs to a jar with
water and put a floating candle on top.
What I might suggest instead
for an
orange - y cupcake is to sub the
water in this recipe with
orange juice: https://www.feastingonfruit.com/everything-free-vanilla-cupcakes-2/
3.5 oz sherry (I recommend Lustau Dry Amontillado) 0.5 oz simple syrup (1 part sugar to 1 part boiling
water) 2
orange slices Seasonal fruit and mint
for garnish
Soak
for 3 - 24 hours 1 cup of cashews in filtered
water 2 bananas, super ripe 1/4 cup of lemon or
orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of coconut oil, melted 3 tablespoons of softened peanut butter (I prefer Justin's) 1 teaspoon of vanilla extract
I was worried about using a raw citrus fruit
for this blood
orange upside down cake, so I decided to help soften up the rinds a little bit very gently simmering them in a little sugar
water for 25 minutes.
Place the diced plantain into a pot with some
water and cook
for about 5 minutes until it turns a bright yellow -
orange.
2 cups fresh blueberries, organic is preferred 2 teaspoons fresh
orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh
orange zest, plus extra julienned
for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons
water Sprinkle of cinnamon
for tartlets and on fruit, just before serving Whipped cream, optional
For a more traditional Anzac cookie leave out the
orange zest and
orange blossom
water.