ORANGE BALSAMIC VINEGAR RECIPES

OIL AND VINEGAR DRESSING RECIPE: HOW TO MAKE IT

Oil and Vinegar Dressing Recipe: How to Make It image

The goodness of crisp salad ingredients comes through when topped with this simple homemade dressing. It tastes so fresh. Mom made it for our family when I was growing up, and now I serve it to my grandchildren. -Barbara Hyatt, Folsom, California

Provided by Taste of Home

Categories Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 2 cups.

Number Of Ingredients 10

Ingredients

1 cup sugar
1 tablespoon ground mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup hot water
1/4 cup vinegar
2 garlic cloves, halved
1/4 cup canola oil
Mixed salad greens and shredded red cabbage

Steps:

In a 1-qt. jar with a tight-fitting lid, combine the first five ingredients. Add the water, vinegar and garlic; shake until sugar is dissolved. Add oil; shake well. Store in the refrigerator. Just before serving, remove garlic from the dressing. Drizzle over salad greens and red cabbage.

Nutrition Facts : Calories 82 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 13g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

BETTER-THAN-TAKEOUT ORANGE CHICKEN – INSTANT POT RECIPES

Better-Than-Takeout Orange Chicken – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 - 6 servings

Number Of Ingredients 8

Ingredients

2 lbs boneless (skinless chicken thighs)
1/2 cup BBQ sauce (preferably brown sugar flavored)
1/3 cup orange juice
2 tbsp soy sauce
2 tsp cornstarch
2/3 cup orange marmalade
2 cups Cooked rice
Chopped green onions and sesame seeds for garnish

Steps:

Combine chicken, BBQ sauce, orange juice and soy sauce in the pot and stir to combine.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
When the time is up, quick-release the remaining pressure.
Carefully remove the chicken from the pot to a cutting board and cut into bite-sized chunks.
Remove 1/4 cup of cooking liquid and mix with cornstarch.
Stir cornstarch slurry, chicken and orange marmalade into the pot for 5-6 minutes until sauce has thickened, returning to SAUTE mode as needed.
Serve over cooked rice garnished with green onions and sesame seeds.

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The goodness of crisp salad ingredients comes through when topped with this simple homemade dressing. It tastes so fresh. Mom made it for our family when I was growing up, and now I serve it to my grandchildren. -Barbara Hyatt, Folsom, California
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