ORANGE CRUSH INGREDIENTS RECIPES

Steps:

• Roll out dough into a long rectangle. Spread marmalade over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown). While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable.Immediately drizzle orange glaze over the top. Serve warm or at room temperature.

Steps:

• In a 12-inch non-stick wok, heat 1/2 oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté until cooked through, tossing occasionally, about 5-6 minutes.
• Place chicken on a large plate and set aside. Return wok, reduce to medium-high heat, add remaining oil.
• Once oil is hot, add asparagus, yellow onion and mushrooms, and sauté until tender-crisp, about 4 – 5 minutes, adding in garlic and ginger during the last 1 minute of sautéing.
• Meanwhile, in a mixing bowl whisk together chicken broth, orange juice, honey and cornstarch until well blended.
• Pour chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly, until thickened, about 1 minute.
• Toss chicken into mixture and serve immediately over brown rice or quinoa.