ORANGE AND BLACK RECIPES
FENNEL AND ORANGE SALAD | JAMIE OLIVER SALAD RECIPES
Total Time 15 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Using a speed peeler, shave the fennel, then place in a bowl of ice water.
- Toast the almonds in a dry frying pan, then crush in a pestle and mortar.
- Peel and very thinly slice the oranges, then arrange on a platter.
- Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
- Scatter the fennel mixture over the oranges and top with toasted almonds.
Nutrition Facts : Calories 136 calories, FatContent 7.3 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 5.4 g protein, CarbohydrateContent 12.7 g carbohydrate, SugarContent 12.2 g sugar, SodiumContent 0.6 g salt, FiberContent 2 g fibre
CHOCOLATE ORANGE MARBLE CAKE RECIPE - BBC GOOD FOOD
For a deliciously nostalgic cake, combine a classic flavour combination of orange and chocolate in this retro two-tone bake
Provided by Caroline Hire – Food writer
Categories Dessert
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield Cuts into 10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease and line the base of a loaf tin (8 x 21cm/ 2lb) with baking parchment. Beat the butter, sugar, eggs and flour together in a large bowl with an electric whisk or in a food processor until lump free.
- Split the mixture into two bowls, beat the milk, followed by the cocoa powder into one. Beat the orange juice, zest and orange food colouring, if using, into the other.
- Spoon alternate dollops of the mixture into the cake tin, then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don’t overmix or you won’t see the pattern. Smooth the surface if necessary.
- Bake the cake for 45 - 55 mins until golden and risen, and a skewer poked in comes out clean.
- Leave the cake in the tin to cool, then turn out. Melt the chocolate in a bowl over barely simmering water or gently in the microwave. Use a spoon to drizzle the chocolate over the cake.
Nutrition Facts : Calories 397 calories, FatContent 23.1 grams fat, SaturatedFatContent 13.7 grams saturated fat, CarbohydrateContent 41.5 grams carbohydrates, SugarContent 26.1 grams sugar, FiberContent 1.6 grams fiber, ProteinContent 5.6 grams protein, SodiumContent 0.7 milligram of sodium
More about "orange and black recipes"
CHOCOLATE ORANGE MARBLE CAKE RECIPE - BBC GOOD FOOD
For a deliciously nostalgic cake, combine a classic flavour combination of orange and chocolate in this retro two-tone bake
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dessert
Cuisine British
Calories 397 calories per serving
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dessert
Cuisine British
Calories 397 calories per serving
- Leave the cake in the tin to cool, then turn out. Melt the chocolate in a bowl over barely simmering water or gently in the microwave. Use a spoon to drizzle the chocolate over the cake.
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We enjoy these tangy nuggets so many ways—over noodles or rice, in sandwiches, even on top of lettuce and cabbage. —Darlene Brenden, Salem, Oregon
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Cuisine Asia, Chinese
Calories 450 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Cuisine Asia, Chinese
Calories 450 calories per serving
- Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.
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This orange chicken recipe with orange marmalade is a family favorite. It's sure to be a hit at your next get together!—Louise Gilbert, Quesnel, British Columbia
From tasteofhome.com
Reviews 4.4
Total Time 06 hours 15 minutes
Category Dinner
Calories 379 calories per serving
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Reviews 4.4
Total Time 06 hours 15 minutes
Category Dinner
Calories 379 calories per serving
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Total Time 40 minutes
Category main dish, poultry
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Total Time 40 minutes
Category main dish, poultry
- For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.
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Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.
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Reviews 3.7
Total Time 2 1/4 hr
From epicurious.com
Reviews 3.7
Total Time 2 1/4 hr
- Available at D'Artagnan (800-327-8246).
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ORANGE CHICKEN - THE PIONEER WOMAN – RECIPES, COUNTRY ...
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Total Time 40 minutes
Category main dish, poultry
- For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.
See details
DUCK A L'ORANGE RECIPE - EPICURIOUS
Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.
From epicurious.com
Reviews 3.7
Total Time 2 1/4 hr
From epicurious.com
Reviews 3.7
Total Time 2 1/4 hr
- Available at D'Artagnan (800-327-8246).
See details
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From ciaoflorentina.com
Reviews 5
Total Time 10 minutes
Category Appetizer
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From ciaoflorentina.com
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Total Time 10 minutes
Category Appetizer
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