PEEL TO SAVE RECIPES
SIMPLE CANDIED ORANGE PEEL RECIPE | EPICURIOUS
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Provided by Damon Lee Fowler
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into ¼-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
- Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
- Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.
LEMON COCONUT CUPCAKES RECIPE: HOW TO MAKE IT - TASTE …
Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors. —Debra Henderson, Booneville, Arkansas
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 15 cupcakes.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut., Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese, butter, grated lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. If desired, garnish with lemon slices.
Nutrition Facts : Calories 327 calories, FatContent 18g fat (12g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 262mg sodium, CarbohydrateContent 37g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
More about "peel to save recipes"
LEMON COCONUT CUPCAKES RECIPE: HOW TO MAKE IT - TASTE …
Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors. —Debra Henderson, Booneville, Arkansas
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Desserts
Calories 327 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Desserts
Calories 327 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut., Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese, butter, grated lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. If desired, garnish with lemon slices.
See details
PROPER CHICKEN PIE | JAMIE OLIVER RECIPES
This amazing homemade chicken pie is the perfect sharing dish. Beautiful crumbly pastry, tender pieces of chicken and sweet leeks cooked in a creamy cider sauce. What are you waiting for? Get stuck in.
From jamieoliver.com
Total Time 2 hours
Calories 529 calories per serving
From jamieoliver.com
Total Time 2 hours
Calories 529 calories per serving
- Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half. Season with sea salt and black pepper.
- Drizzle 1 tablespoon of oil into a large non-stick frying pan on a high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden. Reserve the pan for the cabbage.
- Meanwhile, chop the pancetta into 1cm chunks, pick in the thyme leaves and place in a large shallow casserole pan with 1 teaspoon of oil. Put it on a medium heat so the fat renders out, while you wash and trim the white part of the leek (save the green for making soup) and the celery. Peel the onion and carrot, then roughly chop all the veg into 1.5cm chunks and add to the pan. Cook for 10 minutes, or until softened.
- Stir in 2 heaped tablespoons of flour, cook for 2 minutes, then pour in the cider. Let it bubble away for 2 minutes or until almost evaporated, then stir in the mustard and stock. Add the chicken breast-side down, bring to a simmer, then cover and cook on a low heat for 1 hour, or until the chicken is cooked through and tender.
- Meanwhile, for the pastry, put the flour in a bowl with a good pinch of salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Pour in 100ml of cold water, mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed. Divide into 2 pieces – you will need ⅓ for the lid and ⅔ for the base – flatten with your hands and chill until needed.
- Finely slice the mushrooms and set aside.
- Transfer the chicken to a plate and shred the meat (discard the carcass).
- Stir the mushrooms into the pan, followed by the shredded chicken and the crème fraîche, mix well and season to taste.
- Strain the chicken mixture through a sieve over a clean pan to catch the liquid, gently pressing to help it along, and reserve for your gravy. Leave to cool.
- Preheat the oven to 190°C/375°F/gas 5.
- Lightly grease a 30cm pie dish with oil. Roll out the larger piece of pastry between 2 sheets of greaseproof paper to just a few millimetres thick and use it to line the dish – allow an overhang. Press firmly into the edges and up the sides of the dish.
- Fill with the cooled chicken mixture, then carefully roll out and top with the remaining piece of pastry. Beat the egg and brush a little over the edge of the lid then fold over the overhang and press down gently to seal. Egg wash the pie all over, then make a small incision in the centre to let the steam escape and bake at the bottom of the oven for 1 hour, or until the pastry is golden and the pie is piping hot.
- Click off and discard any tatty outer leaves from the cabbage, then cut in half. Halve the core, then finely slice. Roughly chop the rest into large chunks. Place the chicken pan on a high heat, add the cabbage stalks and fry for 2 minutes, then go in with the leaves and a splash of water and cook for 5 minutes more, or until softened and lightly charred. Stir in the mustard, then add a pinch of salt and white pepper with a splash of water, and simmer for 1 minute, tossing a few times.
- Reheat the gravy and enjoy with the pie and cabbage. Delicious served with creamy mash.
See details
CANDIED ORANGE PEEL RECIPE - FOOD.COM
Delish and very pretty plain or dipped half-way in tempered chocolate, also to use in a lot of different confections. I think the addition of orange liqueur to the process makes this recipe the best I've ever tasted. My daughter helps sugar them...with an eagle eye out for any broken ones that aren't fit for the gift tins! This is adapted from a recipe in one of my cookbooks entitled 'Truffles, Candies, and Confections' by Carole Bloom. It's rather time consuming, but makes enough for several gift baskets. Remember, you can use lemon peels with a lemon liqueur, which is fabulous! And grapefruit works also!
From food.com
Reviews 5.0
Total Time 2 hours
Calories 860.5 per serving
From food.com
Reviews 5.0
Total Time 2 hours
Calories 860.5 per serving
- In a tightly covered container, the peel will keep for 2 to 3 months in the refrigerator.
See details
LEMON COCONUT CUPCAKES RECIPE: HOW TO MAKE IT - TASTE …
Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors. —Debra Henderson, Booneville, Arkansas
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Desserts
Calories 327 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Desserts
Calories 327 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut., Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese, butter, grated lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. If desired, garnish with lemon slices.
See details
PROPER CHICKEN PIE | JAMIE OLIVER RECIPES
This amazing homemade chicken pie is the perfect sharing dish. Beautiful crumbly pastry, tender pieces of chicken and sweet leeks cooked in a creamy cider sauce. What are you waiting for? Get stuck in.
From jamieoliver.com
Total Time 2 hours
Calories 529 calories per serving
From jamieoliver.com
Total Time 2 hours
Calories 529 calories per serving
- Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half. Season with sea salt and black pepper.
- Drizzle 1 tablespoon of oil into a large non-stick frying pan on a high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden. Reserve the pan for the cabbage.
- Meanwhile, chop the pancetta into 1cm chunks, pick in the thyme leaves and place in a large shallow casserole pan with 1 teaspoon of oil. Put it on a medium heat so the fat renders out, while you wash and trim the white part of the leek (save the green for making soup) and the celery. Peel the onion and carrot, then roughly chop all the veg into 1.5cm chunks and add to the pan. Cook for 10 minutes, or until softened.
- Stir in 2 heaped tablespoons of flour, cook for 2 minutes, then pour in the cider. Let it bubble away for 2 minutes or until almost evaporated, then stir in the mustard and stock. Add the chicken breast-side down, bring to a simmer, then cover and cook on a low heat for 1 hour, or until the chicken is cooked through and tender.
- Meanwhile, for the pastry, put the flour in a bowl with a good pinch of salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Pour in 100ml of cold water, mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed. Divide into 2 pieces – you will need ⅓ for the lid and ⅔ for the base – flatten with your hands and chill until needed.
- Finely slice the mushrooms and set aside.
- Transfer the chicken to a plate and shred the meat (discard the carcass).
- Stir the mushrooms into the pan, followed by the shredded chicken and the crème fraîche, mix well and season to taste.
- Strain the chicken mixture through a sieve over a clean pan to catch the liquid, gently pressing to help it along, and reserve for your gravy. Leave to cool.
- Preheat the oven to 190°C/375°F/gas 5.
- Lightly grease a 30cm pie dish with oil. Roll out the larger piece of pastry between 2 sheets of greaseproof paper to just a few millimetres thick and use it to line the dish – allow an overhang. Press firmly into the edges and up the sides of the dish.
- Fill with the cooled chicken mixture, then carefully roll out and top with the remaining piece of pastry. Beat the egg and brush a little over the edge of the lid then fold over the overhang and press down gently to seal. Egg wash the pie all over, then make a small incision in the centre to let the steam escape and bake at the bottom of the oven for 1 hour, or until the pastry is golden and the pie is piping hot.
- Click off and discard any tatty outer leaves from the cabbage, then cut in half. Halve the core, then finely slice. Roughly chop the rest into large chunks. Place the chicken pan on a high heat, add the cabbage stalks and fry for 2 minutes, then go in with the leaves and a splash of water and cook for 5 minutes more, or until softened and lightly charred. Stir in the mustard, then add a pinch of salt and white pepper with a splash of water, and simmer for 1 minute, tossing a few times.
- Reheat the gravy and enjoy with the pie and cabbage. Delicious served with creamy mash.
See details
CANDIED ORANGE PEEL RECIPE - FOOD.COM
Delish and very pretty plain or dipped half-way in tempered chocolate, also to use in a lot of different confections. I think the addition of orange liqueur to the process makes this recipe the best I've ever tasted. My daughter helps sugar them...with an eagle eye out for any broken ones that aren't fit for the gift tins! This is adapted from a recipe in one of my cookbooks entitled 'Truffles, Candies, and Confections' by Carole Bloom. It's rather time consuming, but makes enough for several gift baskets. Remember, you can use lemon peels with a lemon liqueur, which is fabulous! And grapefruit works also!
From food.com
Reviews 5.0
Total Time 2 hours
Calories 860.5 per serving
From food.com
Reviews 5.0
Total Time 2 hours
Calories 860.5 per serving
- In a tightly covered container, the peel will keep for 2 to 3 months in the refrigerator.
See details
CANDIED LEMON PEEL RECIPE | ALLRECIPES
My favorite candied citrus peel is grapefruit, where you actually WANT the white part. To avoid bitterness, bring cold water and peel to a rolling boil. Drain. Repeat. For orange peel, I might do this one or two times; for grapefruit, 6 or 7. Taste it. When the peel …
From allrecipes.com
From allrecipes.com
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CANDIED CITRUS PEEL RECIPE | ALLRECIPES
With this easy 2-step process, you can make candied orange peel -- or any other citrus peel -- with little mess and fuss. With this easy 2-step process, you can make candied orange peel -- or any other citrus peel -- with little mess and fuss. ... I had read in some other recipes a recommendation to save …
From allrecipes.com
From allrecipes.com
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DO YOU HAVE TO PEEL GINGER? | FN DISH - FOOD NETWORK
It’s annoying to peel ginger with a spoon or vegetable peeler. Here we investigate whether it’s okay to leave ginger peel on. We consult a nutritionist and weigh flavor and texture considerations.
From foodnetwork.com
From foodnetwork.com
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HARD BOILED EGGS (EASY-PEEL, FOOLPROOF RECIPE) | FAVORITE FA…
Mar 16, 2022 · Great hard-boiled eggs are easy to peel when you use the right technique. Learn how to make easy-to-peel hard-boiled eggs. ... Recipes that use Hard Boiled Eggs. ... know about the ‘Instant Pot’ is that, for me, it would be just another gadget & add more counter clutter & I could save …
From favfamilyrecipes.com
From favfamilyrecipes.com
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HOW TO PEEL AND CUT A BUTTERNUT SQUASH - SIMPLY RECIPES
Jul 01, 2021 · Here's a safe and sure method for the easiest way to peel and cut butternut squash. Search Search Close search button button ... Save It Print How to Peel and Cut a Butternut Squash ... Working section at a time, cut the squash into slices, lengthwise, the desired width of your squash pieces. Some recipes …
From simplyrecipes.com
From simplyrecipes.com
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P.F. CHANG'S ORANGE PEEL CHICKEN (COPYCAT) - DINNER, THE…
Jan 02, 2017 · P.F. Chang’s Orange Peel Chicken is crispy, spicy and sweet, with notes of orange flavor and even healthier than the restaurant version! P.F. Chang’s Orange Peel Chicken is one of the dishes we always order at P.F. Chang’s because like most people orange flavored stir fried Chinese American food is pretty much always going to be a winner!In close second would be Orange Peel …
From dinnerthendessert.com
From dinnerthendessert.com
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HOW TO DRY ORANGE OR LEMON PEEL AT HOME - THE SPRUCE EATS
Apr 28, 2021 · Dried orange peel or lemon peel can be used to make your own DIY cocktail bitters or homemade vermouth. Add them to a mulling spices mix for making aromatic hot mulled cider or mulled wine (vin brulé). Homemade mulling spices make a great holiday gift. Add dried citrus peel …
From thespruceeats.com
From thespruceeats.com
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NO PEEL ROASTED PUMPKIN SOUP RECIPE - DONNA HAY
METHOD. Preheat oven to 200 ° C (400 ° F). Place the pumpkin, onion, cut-side up, and the garlic on a lightly greased large oven tray lined with non …
From donnahay.com.au
From donnahay.com.au
See details
HARD BOILED EGGS (EASY-PEEL, FOOLPROOF RECIPE) | FAVORITE FA…
Mar 16, 2022 · Great hard-boiled eggs are easy to peel when you use the right technique. Learn how to make easy-to-peel hard-boiled eggs. ... Recipes that use Hard Boiled Eggs. ... know about the ‘Instant Pot’ is that, for me, it would be just another gadget & add more counter clutter & I could save …
From favfamilyrecipes.com
From favfamilyrecipes.com
See details
HOW TO PEEL AND CUT A BUTTERNUT SQUASH - SIMPLY RECIPES
Jul 01, 2021 · Here's a safe and sure method for the easiest way to peel and cut butternut squash. Search Search Close search button button ... Save It Print How to Peel and Cut a Butternut Squash ... Working section at a time, cut the squash into slices, lengthwise, the desired width of your squash pieces. Some recipes …
From simplyrecipes.com
From simplyrecipes.com
See details
P.F. CHANG'S ORANGE PEEL CHICKEN (COPYCAT) - DINNER, THE…
Jan 02, 2017 · P.F. Chang’s Orange Peel Chicken is crispy, spicy and sweet, with notes of orange flavor and even healthier than the restaurant version! P.F. Chang’s Orange Peel Chicken is one of the dishes we always order at P.F. Chang’s because like most people orange flavored stir fried Chinese American food is pretty much always going to be a winner!In close second would be Orange Peel …
From dinnerthendessert.com
From dinnerthendessert.com
See details
HOW TO DRY ORANGE OR LEMON PEEL AT HOME - THE SPRUCE EATS
Apr 28, 2021 · Dried orange peel or lemon peel can be used to make your own DIY cocktail bitters or homemade vermouth. Add them to a mulling spices mix for making aromatic hot mulled cider or mulled wine (vin brulé). Homemade mulling spices make a great holiday gift. Add dried citrus peel …
From thespruceeats.com
From thespruceeats.com
See details
NO PEEL ROASTED PUMPKIN SOUP RECIPE - DONNA HAY
METHOD. Preheat oven to 200 ° C (400 ° F). Place the pumpkin, onion, cut-side up, and the garlic on a lightly greased large oven tray lined with non …
From donnahay.com.au
From donnahay.com.au
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RECIPES | ELIZABETH RIDER - HEALTHY RECIPES & MODERN LIF…
Get your FREE 50 Healthy Recipes ebook, plus a list of the top 5 free recipes, tips, stories and resources that I use every week delivered straight to your inbox—with a strong dose of love and …
From elizabethrider.com
From elizabethrider.com
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GERMAN GREEN BEAN SOUP (GRüNE BOHNENSUPPE) - RECIP…
There are a number of German bean soup recipes out there. Lisa ate this green bean soup growing up. ... peel the potatoes. Then cut them into bite-size cubes. Peel and cut the carrots. Also, peel (or wash if you want to leave the peel on) and cut the carrots. ... Print Pin Save …
From recipesfromeurope.com
From recipesfromeurope.com
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HEALTHY & EASY AVOCADO RECIPES - LOVE ONE TODAY®
Uplevel the taste and nutrition of baked fish by topping with this avocado-based spin on traditional Romesco sauce, a Spanish favorite. Savor in each bite how creamy avocado complements the …
From loveonetoday.com
From loveonetoday.com
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HOW TO DRY ORANGE OR LEMON PEEL AT HOME - THE SPRUCE EATS
Apr 28, 2021 · Dried orange peel or lemon peel can be used to make your own DIY cocktail bitters or homemade vermouth. Add them to a mulling spices mix for making aromatic hot mulled cider or mulled wine (vin brulé). Homemade mulling spices make a great holiday gift. Add dried citrus peel …
From thespruceeats.com
From thespruceeats.com
See details
NO PEEL ROASTED PUMPKIN SOUP RECIPE - DONNA HAY
METHOD. Preheat oven to 200 ° C (400 ° F). Place the pumpkin, onion, cut-side up, and the garlic on a lightly greased large oven tray lined with non …
From donnahay.com.au
From donnahay.com.au
See details
RECIPES | ELIZABETH RIDER - HEALTHY RECIPES & MODERN LIF…
Get your FREE 50 Healthy Recipes ebook, plus a list of the top 5 free recipes, tips, stories and resources that I use every week delivered straight to your inbox—with a strong dose of love and …
From elizabethrider.com
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GERMAN GREEN BEAN SOUP (GRüNE BOHNENSUPPE) - RECIP…
There are a number of German bean soup recipes out there. Lisa ate this green bean soup growing up. ... peel the potatoes. Then cut them into bite-size cubes. Peel and cut the carrots. Also, peel (or wash if you want to leave the peel on) and cut the carrots. ... Print Pin Save …
From recipesfromeurope.com
From recipesfromeurope.com
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HEALTHY & EASY AVOCADO RECIPES - LOVE ONE TODAY®
Uplevel the taste and nutrition of baked fish by topping with this avocado-based spin on traditional Romesco sauce, a Spanish favorite. Savor in each bite how creamy avocado complements the …
From loveonetoday.com
From loveonetoday.com
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