SHOW ME ORANGE RECIPES

Name: Orange Fennel Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: american
Ingredients: 2 pounds fennel bulbs; 3 to 4 oranges; 1/4 cup good olive oil; 2 lemons, juiced; Kosher salt; 1/4 teaspoon freshly ground black pepper; 2 ounces arugula

ORANGE FENNEL SALAD RECIPE | INA GARTEN | FOOD NETWORK

Orange Fennel Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

ORANGE TURKEY BRINE RECIPE | ALLRECIPES

Orange Turkey Brine Recipe | Allrecipes image

Adding this twist to your Thanksgiving turkey will 'ooh' and 'aah' your guests.

Provided by TIMP132

Categories Turkey Brine

Total Time 2 hours 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1 1/2 gallon

Number Of Ingredients 10

Ingredients

1 (12 fluid ounce) can frozen orange juice concentrate, thawed
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 tablespoon dried thyme
1 tablespoon ground black pepper
3 cloves garlic
2 bay leaves
1 cup kosher salt
1 ½ gallons water

Steps:

Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature.
Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Allow turkey to marinate 1 to 2 days before cooking. Remove the turkey carefully. Drain and discard the excess brine and pat dry.
Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster.

Nutrition Facts : Calories 697.4 calories, CarbohydrateContent 176.7 g, FatContent 2 g, FiberContent 17.2 g, ProteinContent 13.1 g, SaturatedFatContent 0.4 g, SodiumContent 91282.3 mg, SugarContent 142.6 g

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