Not exact matches
In a small bowl, combine garlic,
orange juice, lemon juice, soy
sauce, sugar, Sriracha and
ginger.
With my trusty Panola All Purpose Marinade and a handful of shallots, green onions, garlic,
ginger, allspice,
orange juice, brown sugar, soy
sauce and much more, I quickly grabbed my food processor and got to work.
You'll need one can of mandarin
oranges, some low - sodium soy
sauce, dried - ground
ginger, hoisin
sauce, shredded but cooked chicken, four whole - wheat tortillas, a grated carrot, zucchini, and four ounces of Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar.
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 dish is incredibly delicious: it features a
sauce made from fresh mandarin
oranges, soy
sauce and
ginger.
POUR 2 tablespoons of juice from mandarin
oranges into medium bowl; add soy
sauce,
ginger and 2 tablespoons of hoisin
sauce, stirring to combine.
I combined all the
orange -
ginger sauce ingredients together and let the salmon filet soak for at least 20 minutes.
Just buy beef cubes, cut them in half to shorten cooking time and marinate them for one hour in Teriyaki
Sauce, honey, fresh
ginger and garlic,
orange juice, and olive oil.
12.5 ounce canned chicken, drained 4 green onions, diced 1/4 cup diced
orange pepper 1/3 cup salted cashew pieces 1/4 cup diced water chestnut 1/2 cup mayonnaise 1 tablespoon soy
sauce 1/2 tablespoon rice vinegar 1 teaspoon ground
ginger 4 large, ripe avocados Crispy rice noodles (optional) Additional cashews (optional)
A bit of soy
sauce,
ginger, and rice vinegar added to mayonnaise form the creamy dressing, and cashews, green onions,
orange pepper, and water chestnuts add just the right amount of texture, crunch and flavor to the chicken salad.
1/2 cup ketchup 1 tablespoon
orange juice 2 teaspoons fresh
ginger root, peeled and minced 1 clove garlic, minced 2 teaspoons dark blackstrap molasses 1 teaspoon balsamic vinegar 1 teaspoon gluten - free soy
sauce 1/2 lime, juiced - Salt and pepper, to taste
The butter
sauce was slightly enhanced by a small amount of grated
ginger and fresh
orange juice.
Filed Under: Appetizers, Dinner, Dressings and Dips, Entrees, Gluten - Free, Health,
Sauces, Vegan, Vegetarian Tagged With: almonds, black rice, cabbage,
ginger, gluten free,
orange, salad, sesame seeds, snap peas, soy, vegan
1 large onion 2 cloves garlic 2 scotch bonnet peppers (if you can't find this at your grocery use a fresh jalapeño) ** 1 tbsp allspice 1 1/2 tsp
ginger 1 tsp pepper 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp dried thyme 1 tbsp brown sugar 1/2 cup white wine vinegar 1/4 cup soy
sauce 1/4 cup olive oil 1/4 cup dark rum juice from one fresh lime juice from one fresh
orange
Lightly steamed broccoli and pan-roasted cashews tossed in a luscious
sauce with coconut aminos,
orange juice, dates, fresh
ginger, garlic and cayenne.
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
They are also filled with cashews and
ginger, and baked for about 20 minutes, and served with a super tasty
orange peanut butter
sauce!
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
She reminded me of «that stuff you brought last year» — an overly -
gingered sauce with
oranges and nuts.
Ingredients: 3 Bell Peppers, red,
orange, yellow or green 10 White Mushrooms, peeled & brushed 1 small Onion, thinly diced into strips 1 tbsp Coconut Oil 1 tbsp Soy
Sauce 1/2 tbsp
Ginger, grated 2 cloves Garlic, minced Splash of Rice Vinegar Pink Salt & Pepper to taste Peanut
Sauce & Sesame Seeds to top
To a separate bowl, add the sesame seeds, soy
sauce,
orange juice, garlic,
ginger, chili flakes, and
orange zest.
Filed Under:
Sauces Tagged With: cranberry, cranberry relish, easy, featured,
Ginger, light Thanksgiving, no cook,
orange, quick, Thanksgiving, Thanksgiving sides
A homemade teriyaki
sauce makes this dish paleo and delicious, with fresh
orange juice and fresh
ginger.
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.
Ingredients: 2 chicken breasts cut into pieces 2 tablespoons soy
sauce 2 tablespoons rice wine vinegar 1 tablespoon packed brown sugar 2 cloves of garlic, minced 1/2 teaspoon fresh grated
ginger 2 tablespoons
orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2 tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Directions: 1.
Chilli Fish Bangla Recipe Recipe & Image: Cooking From The Heart Ingredients: Fish Fillet basa / Telepia 250 grm
Ginger 1 tsp Garlic 1 tsp Onion, quartered, layers separated 1 medium Spring onions 1 stalk Red green
orange yellow bell peppers 1 cup Cornstarch 1 tbsp Soya
sauce 1 tsp Vinegar 1 -LSB-...]
Loads of garlic and fresh
ginger, along with curry powder, turmeric and a dash of sriracha combine with coconut milk, ketchup and a splash of
orange juice to make the
sauce.
Whisk together Kikkoman Soy
Sauce, 1/4 cup canola oil, sugar,
orange juice,
ginger, garlic and chili flakes.
Whisk olive oil, lime juice,
orange juice, soy
sauce, sesame oil, chives and
ginger in small bowl to blend.
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece
ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy
sauce 1/2 cup mirin 1/2 cup
orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh
ginger (peeled, grated) 1 teaspoon lime zest
Filed Under: Dairy - Free, Egg - Free, Entree, Gluten Free, Refined Sugar - Free, Vegan, Vegetarian Tagged With: bell pepper, cabbage, cilantro, condiment, dressing, garlic,
ginger, jicama,
orange, peanut, peanut butter, pepper, rice,
sauce, scallion, sriracha
Alabama BBQ Chicken Baked Chicken with
Sauce Soubise Cauliflower & Chicken Soup with Rosemary Chicken and Potato Chrisp Salad with Watercress and Dijon Vinaigrette Chicken, Rice, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette Chicken, Sausage and Mushroom Pasta with Mascarpone
Sauce Chicken, Sun - Dried Tomato and Basil Wrapped in Filo Chilaquiles with Chicken and Avocado Italian Grilled Chicken with Summer Vegetables Korean Dak Galbi ~ Chicken Stir - Fry in Spicy Red Pepper
Sauce Korean Chicken Wings with Gochujang Mango & Chicken Kabobs with Mango
Ginger Dipping
Sauce and Green Tomatillo Rice Mojito Grilled Lime Chicken Wings Moroccan Chicken with Harissa, Carrot Puree and Orange Butter
Sauce Panuchos ~ Tortillas filled with Black Beans topped with Achiote Chicken, Avocado & Habanero Salsa Riesling Chicken and Mushroom Casserole Sliced Chicken Salad with Zucchini Ribbons, Avocado &
Oranges with Dijon Vinaigrette Spanish Paella with Chicken and Chorizo Spicy Korean BBQ Turkey Sliders with Sesame
Ginger Slaw Thai Curry Chicken Noodle Soup Turkey Bacon Tomato on Cheddar Biscuits Turkey Lentil Curry Soup with
Ginger & Garam Masala Turkey Pho Tuscan Picnic Chicken Wings with Balsamic
Sauce Waldorf Turkey Salad
Asparagus, Mushroom, Brioche «Hole in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic Roasted Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with
Ginger, Lime & Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint
Sauce Grilled Zucchini with Anchovy Garlic Caper
Sauce Italian Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime
Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco
Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa Sliced Chicken Salad with Zucchini Ribbons, Avocado,
Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with
Ginger Peanut Dressing Spring Rolls with 8 Dipping
Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut
Sauce Valencia Salad with
Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and Roasted Pepper Salad with Lemon Zest Vinaigrette
4 tablespoons soy
sauce, divided 1 tablespoon seasoned rice wine vinegar 1 1/2 teaspoons grated fresh
ginger, divided 1 teaspoon minced fresh garlic, divided 1/8 teaspoon red pepper flakes (optional) 1 pound sirloin steak, thinly sliced 1 / 4 - inch across the grain 1/4 cup hoisin
sauce 3 tablespoons
orange juice 1 large head broccoli (2» thick stem) 1 large carrot (2» diameter) or small carrots, peeled 1 tablespoon oil (safflower or canola) 3 green onions, thinly sliced 3 cups hot cooked brown rice
Mix together hoisin,
orange juice and remaining soy
sauce,
ginger and garlic in a small bowl; set aside.
Its a sweet
sauce, the main ingredient being sweet
orange (bell) peppers with apple, mango and
ginger adding layers of flavour.
3 pounds beef ribs 3 tablespoons hoisin
sauce 3 tablespoons chopped green onion, including the greens 2 tablespoons rice vinegar 2 tablespoons
orange juice 2 tablespoons Asian chilli
sauce with
ginger 2 tablespoons chopped
ginger 1 tablespoon crushed chile piquin or other small, red chiles 1 tablespoon brown sugar
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
The Thai inspired flavours paired well with the peanut
sauce spiked with
orange zest, garlic and
ginger.
1 cup freshly squeezed
orange juice (3 - 4 large juicy
oranges) 1 tablespoon freshly grated
ginger 2 teaspoons tamari (or soy
sauce) 1 1/2 tablespoons mirin 2 teaspoons maple syrup 1/2 teaspoon ground coriander 2 small garlic cloves, crushed roughly 10 ounces of tempeh (or extra-firm tofu) 2 tablespoons coconut oil, ghee, or olive oil 1/2 lime a handful of cilantro (coriander) leaves
5 - spice black bean salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula chop w / roasted poblano & lime dressing gf + v apple salad with tahini dressing gf + v balsamic roasted asparagus salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond
sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle - lime vinaigrette gf + v chopped tahini salad w / crushed pine nuts + mint gf + v cilantro black rice w / roasted garlic scapes + asparagus gf + v cilantro & hemp salad on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut
sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad, for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt
sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood
orange + chimichurri gf + v raw veggie +
ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear salad gf + v roasted radish + garlic salad with coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry coconut kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric
sauce gf + v
In a small bowl whisk together apple juice, soy
sauce,
ginger,
orange zest, and tomato paste.
I knew I'd add
orange zest to this year's cranberry
sauce, and I was debating a splash of
orange liqueur (from a cheese class suggestion) and adding some
ginger (Louise's suggestion).
The
sauce is made from
orange juice, garlic,
ginger, soy
sauce, rice wine vinegar, chili, sesame oil and sesame seeds, it pairs so well with the salty, crisp samphire and crunchy bamboo shoots - for a light meal serve up as is, or for something a bit more filling, with a side of rice.
They've got an amazing
ginger orange flavor to them while honoring the traditional taste of teriyaki with sesame oil, soy
sauce and
ginger.
To make the dressing mix together the
orange juice, grated
ginger, say
sauce, rice wine vinegar, chili, garlic, sesame oil and sesame seeds in a bowl and then set aside 2 - 3 tbsp for serving.
asparagus,
ginger, salmon, salt, soy
sauce, onions, onion,
sauce, pepper, green onion, rice, sugar,
ginger root, fillet, mirin, teriyaki, teriyaki
sauce, vegetables, flavor, applesauce,
oranges
First, prep your marinade by mixing together, hoisen
sauce, minced garlic, tamari, ground
ginger, and dried
orange peel.
Place the pomegranate mixer,
orange juice, cloves, anise, nutmeg, and
ginger in a medium sized, non-reactive
sauce pan.
In a blender, blend carrots, vinegar,
orange juice, soy
sauce, shallot,
ginger, sesame oil, remaining 1 Tbsp.