Not exact matches
Kuchen Ice - Cream 2
cups raw cashews — soaked overnight 2
cups meat
of fresh young Thai coconut 1
cup freshly squeezed apple
juice 3/4
cup agave syrup or another sweetener
of choice zest
of 2
oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4
cup coconut oil
Dressing:
Juice and zest of one organic orange (about 1/4 to 1/3 cup juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint pinch of sea
Juice and zest
of one organic
orange (about 1/4 to 1/3
cup juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint pinch of sea
juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped
fresh mint pinch
of sea salt
6 sprigs
fresh thyme 6 sprigs
fresh oregano 4 cloves garlic 2 thin slices
of red onion for sauce 1
orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and
juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch
of red pepper flakes 1/8
cup of olive oil 1/8
cup dry white wine A dash
of your favorite hot sauce
1
cup of fresh orange juice (the
juice from two
oranges should be enough but top up with water if needed)
This light vegetarian dish gets its
fresh flavor from cucumber,
orange zest, and a
cup of fresh orange juice.
For the fig jam filling: 2 pints ripe
fresh black mission figs, rinsed, stems removed and halved 1 1/2
cups sugar 4 tablespoons butter
Juice of 1
orange 1/4
cup ruby port or brandy (optional)
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
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.
Dressing 1/4
cup olive oil 3 tablespoons
fresh lemon
juice 2 cloves garlic, crushed 2 teaspoons
orange blossom water 1 teaspoon honey, maple syrup or sweetener
of choice 1/4 teaspoon ground cinnamon salt and freshly ground pepper
Marinade: 1/2
cup soy sauce 1/4
cup lime
juice 2 tablespoons rice wine vinegar 1/4
cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4
cup chopped scallions 1/2 teaspoon
fresh ground ginger 1 teaspoon olive oil pinch
of nutmeg sea salt to taste citrus pepper to taste
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 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.
Ingredients 1/3
cup citrus
juice (
juice from one lime, 1 lemon, and about 2 Tbsp
orange juice) Zest from one lime 1/2
cup reduced sodium soy sauce 2 tsp rice vinegar 1/4
cup plus 1 Tbsp brown sugar 2 cloves garlic, finely minced or pressed 1 - 2 tsp freshly grated ginger *
fresh cracked pepper pinch
of red pepper flakes
1 bottle
of red wine 2/3
cup of «
fresh»
orange juice 1/2
cup of sugar 1/4
cup of lime
juice 2 apples, sliced
Orange slices (optional) Ice
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)
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
3/4
cups fresh orange juice (use 100 %
orange juice, usually found in the produce section
of your grocery store) 1/2
cup nonfat vanilla (plain or Greek) yogurt 1/2 frozen banana 1
cup fresh spinach or kale, tightly packed 1 date, pitted 10 - 12 ice cubes, as needed
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
Pin It Ingredients: 16 oz frozen mango chunks 1 1/2
cup chopped
fresh strawberries 4 oz gran centenario tequila 2 oz agavero
orange liqueur
juice of 1 lime chile lime salt, for rimming Read more at oliveandivyblog.com
Sangria Punch Drink Recipe Ingredients: 4
cups raspberry
juice 1
cup orange juice 1
cup fresh grapefruit
juice 1
cup fresh lemonade 3
cups of club soda 2 chopped
oranges 2 chopped grapefruits Preparation: Mix -LSB-...]
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)
Orange Curd: ingredients: 1/3
cup sugar 1/2
cup fresh orange juice zest
of 2
oranges 1/2 teaspoon cornstarch pinch salt 1 egg plus 2 egg yolks 1/2 teaspoon vinegar or lemon
juice 8 tablespoons butter, cut into chunks
1/2
cup quinoa, rinsed well 1
cup of freshly squeezed tangelo or
orange juice (or a mix
of both) 1/4
cup water 1/4 tsp cinnamon 1/2 tsp lemon
juice 1/4 large mango, peeled and diced (about 3/4
cup) 1 tbsp
fresh coriander, chopped just before using 2 tbsp almonds, chopped and lightly toasted 1 tsp pure maple syrup
To make a pitcher for 4 Frozen Pineapple Strawberry Margaritas, follow these guidelines: 4
cups of fresh pineapple cubes 2
cups of fresh whole strawberries, hulled 10 tbs
of sugar 6 oz
of white Tequila or more 2 oz
of Triple Sec 1/2
cup of orange juice 4
cups of ice 4 whole strawberries or 1/2 lime for garnish.
1 can full fat coconut milk, refrigerated 24 to 48 hours 1/2
cup fresh squeezed
orange juice zest
of 1 large
orange (about 2 teaspoons) 1 teaspoon vanilla extract 1 tablespoons raw honey a handful
of frozen raspberries
1/4
cup of a better quality balsamic vinegar 4 tablespoons
of fresh orange juice 1 teaspoon
of orange zest 2 teaspoon olive oil Pinch
of salt
ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed
of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2
cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1
cup fresh cranberries 2
cups rose wine 2
oranges (1
juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4
cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1
cup chicken stock Kosher salt and freshly ground black pepper (to taste)
2 -1 / 2 tablespoons cornstarch 1
cup sugar 3/4
cup water
juice of one
orange and grated rind (about 1/4
cup) 1 can pineapple chunks 1 can mandarin
oranges Assortment
of fresh fruit
Place raw carne asada in large bowl and add garlic, salt, pepper, balsamic vinegar, 1 tablespoon
of fresh lime
juice,
orange juice, basil leaves, honey, olive oil and 1/2
cup of red onion to meat.
rhubarb, cleaned and cut into 2 - inch pieces 1
cup fresh - squeezed
orange juice 1/4
cup honey 1/2 tsp kosher salt 8 pods green cardamom 2 whole star anise 1 vanilla bean, split, seeds scraped 1 / 2 - inch piece
of fresh ginger, peeled and thickly sliced
1 1/2
cups whole
fresh cranberries 1 cup sugar 2 cups unbleached all - purpose flour 1 Tablespoons baking powder 1/2 teaspoon fresh ground nutmeg (I used cinnamon) 1/4 teaspoon ground ginger 1/4 teaspoon salt (I used fine sea salt) grated zest of 2 oranges (I used 1 Tablespoon granulated orange peel from Fresh Market) 1/2 cup walnuts, chopped 3/4 cup orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2 stick) unsalted butter, m
fresh cranberries 1
cup sugar 2
cups unbleached all - purpose flour 1 Tablespoons baking powder 1/2 teaspoon
fresh ground nutmeg (I used cinnamon) 1/4 teaspoon ground ginger 1/4 teaspoon salt (I used fine sea salt) grated zest of 2 oranges (I used 1 Tablespoon granulated orange peel from Fresh Market) 1/2 cup walnuts, chopped 3/4 cup orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2 stick) unsalted butter, m
fresh ground nutmeg (I used cinnamon) 1/4 teaspoon ground ginger 1/4 teaspoon salt (I used fine sea salt) grated zest
of 2
oranges (I used 1 Tablespoon granulated
orange peel from
Fresh Market) 1/2 cup walnuts, chopped 3/4 cup orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2 stick) unsalted butter, m
Fresh Market) 1/2
cup walnuts, chopped 3/4
cup orange juice (I used 100 % cranberry
juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2 stick) unsalted butter, melted
ingredients ROASTED RACK
OF PORK: 2 tablespoons ground coriander (toasted) 2 tablespoons ground cumin (toasted) 2 tablespoons Kosher salt 1 teaspoon freshly ground black pepper 5 pounds rack of pork (center cut, rack of bones removed to use as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black pepp
OF PORK: 2 tablespoons ground coriander (toasted) 2 tablespoons ground cumin (toasted) 2 tablespoons Kosher salt 1 teaspoon freshly ground black pepper 5 pounds rack
of pork (center cut, rack of bones removed to use as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black pepp
of pork (center cut, rack
of bones removed to use as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black pepp
of bones removed to use as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1
cup bourbon 1
orange (
juiced, 2 peels reserved) 1/4
cup red wine vinegar 2 tablespoons granulated sugar 3
cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper
the sauce 1
cup raw cashews, soaked in water overnight 1
cup fresh water 2 cloves garlic 1 teaspoon mellow white miso zest
of a small
orange juice from one small lemon 1 teaspoon apple cider vinegar 1 teaspoon tamari 1/4 teaspoon raw honey sea salt to taste
Ingredients: 1/2
cup granulated sugar 1 (0.25 - ounce) envelope unflavored gelatin 2 tablespoons lemon
juice 2 teaspoons grated
orange peel 1/2
cup orange juice 4 large
fresh eggs, separated 1/2 teaspoon cream
of tartar 1/4
cup granulated sugar 1
cup whipping cream, whipped 1 (9 - inch) baked pie crust [RECIPE]
2 medium sweet potatoes (
orange inside), around 700g or 1 1/2 pounds in total 1 1/2 teaspoons ground cumin 2 small cloves
of garlic, chopped 1 1/2 teaspoons ground coriander 2 big handfuls
of fresh cilantro / coriander, chopped
Juice of half a lemon a scant
cup (120g) gram / chickpea flour a splash
of olive oil a sprinkling
of sesame seeds salt and pepper
3 large eggs, separated, room temperature 3/4
cup superfine sugar 1/4
cup vegetable oil 1 teaspoon grated
orange zest 1 teaspoon grated lemon zest 4 tablespoons
fresh orange juice 2 tablespoons
fresh lemon
juice Pinch
of cream
of tartar Lemon Curd Filling Swiss Meringue
For the dough 1 ounce
fresh yeast or 1 tablespoon active dry yeast 1/2
cup whole milk 1/3
cup sugar Zest
of 1
orange, finely grated 3/4 teaspoon ground cardamom 2 teaspoons vanilla extract 2 large eggs, chilled 1/4
cup fresh orange juice 3 1/4
cups all - purpose flour 1 teaspoon salt
Glaze ingredients: 1
cup unrefined powdered sugar 1 - 2 tbsp
fresh orange juice little splash
of vanilla extract
Creamy Basil Sauce 1
cup packed
fresh basil leaves
juice of 1
orange 1 small avocado 1/4 teaspoon salt
juice of 1/2 lime pepper to taste 1/3
cup olive oil
~ 20 - 30 prune plums (about 2 pounds) 1/4
cup + 2 tablespoons coconut sugar zest
of 2 clementines (or one large
orange) 1 tablespoons clementine or
orange juice 1 teaspoon vanilla extract 1/2 teaspoon
orange flower water or 1 teaspoon Grand Marnier 1 - inch piece
fresh ginger, grated a few tablespoons flour pinch
of salt
I really enjoy having yogurt,
fresh fruit and a
cup of orange juice for breakfast, that's all I need to start my day
Pair with Juniper Jasmine Viognier cocktail
of choice 1 tablespoon chopped
fresh tarragon 1 teaspoon dijon mustard
juice of 1 mandarin
orange 1 tablespoon minced chives 2 teaspoons rice vinegar 1/4
cup peanut oil pinch
of salt and pepper meat from one dungeness crab, or other crabmeat (1 1/2 - 2
cups picked) shaved fennel bulb, thinly sliced 4 mandarin
oranges, peeled and sectioned 1 cucumber, thinly sliced 4
cups frisee, washed and trimmed 2 belgium endives, in 1» slices 1 small radicchio, thinly sliced
Aioli: 1/2
cup mayonnaise 1/2
cup Greek - style whole milk yogurt 1 small garlic clove, minced 1 1/2 tablespoons
fresh blood
orange juice 2 teaspoons minced chives 1 teaspoon finely grated blood
orange zest Pinch
of freshly ground black pepper 4 tablespoons vegetable oil for pan-frying
For the pears: zest
of 2
oranges 2
cups freshly squeezed
orange juice 2
cups purified water 1⁄4
cup loose Earl Grey tea leaves 1
cup coconut sugar 1 cinnamon stick 3 cloves 1 - inch piece
fresh ginger 4 ripe but firm pears, peeled, halved, and cored
• 2 medium onions, peeled and chopped fine • 3 cloves garlic, chopped fine • 1/8 pound sweet butter • Zest
of 1/2 medium
orange • 6
cups quarts pureed
fresh tomatoes • 1 5 - ounce can tomato paste • 6
cups freshly squeezed
orange juice • 1 teaspoon ground ginger • 1 tablespoon finely grated
fresh ginger • 1/4 teaspoon white pepper • 1/2 teaspoon salt • 3/4 tablespoon salt • Cayenne to taste
One large handful
of freshly washed and dried trimmed cilantro leaves 1/4
of a red onion, finely sliced 2 spring onions, bottoms trimmed and sliced on a diagonal 2 tablespoons
of olive oil + extra for the soup 3 tablespoons
of fresh lime
juice 1/2 teaspoon
of salt 1
cup of a yellow onion, diced 2 tablespoon
of curry powder 4 cloves
of garlic, minced 8
cups of vegetable stock (I used low sodium) 1
cup of lentils (I used an autumn mixture
of orange and yellow)
Okay, for the mango smoothie, combine the following: half
of the banana, 10 ounces
of frozen mango chunks, 1 1/4
cup fresh squeezed
orange juice, and Golden Tonic Turmeric Tea by Numi Organic Teas.
FOR THE SAUCE 1/3
cup sugar 1/3
cup fresh orange juice (from 1 to 2
oranges) 2 tablespoons white - wine vinegar 1/8 teaspoon salt 2 to 4 tablespoons duck or chicken stock or reduced - sodium chicken broth 1 tablespoon unsalted butter, softened1 tablespoon all - purpose flour 1 tablespoon fine julienne
of fresh orange zest, removed with a vegetable peeler
Fingers crossed, we were hoping this first batch would be the on the money because there's nothing more sacrilegious than to waste 2
cups of fresh blood
orange juice.
1
cup white granulated sugar 1
cup pulp - free
orange juice 1/2 lb frozen blackberries, thawed (~ 1
cup) 3
cups fresh cranberries (wrinkled berries removed) 1 tablespoon dried hibiscus Zest
of one
orange