me anyway. The recipe was just a basic roasted chicken in pieces, I used breasts, with olive oil, thyme, red pepper, s&p and chopped garlic. The new idea was to halve a navel orange and roast it along with the chicken (and 12 unpeeled garlic cloves). When done, squeeze the orange over the chicken. It created quite a delicate flavor, not at all what I expected. I am going to use it all the time now.
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Dianne64, noted your love for orange above, tried a new recipe this weekend that had new twist, for
- Thread starter dianem
- Start date
G
Guest
Guest
Delighted you though of me. I absolutely love ORANGE. Axious to try, will make on Wed. let you know:
REC: Mandarin Orange Pineapple Cake - this has always been one of my favorites
This was posted LONG ago by Kathy/Lancaster
Mandarin Orange Pineapple Cake
Preheat oven to 325 deg. Grease and flour two 9" cake pans.
1 box yellow cake mix (Duncan Hines)
3 eggs
1 small can mandarin oranges (UNdrained)
1 cup oil (yes, really)
Mix together until all is moistened, then beat for 2 minutes at high speed. Pour into prepared pans and bake 30-35 min. Cool in pans 10 minutes before turning out onto parchment-lined racks to cool completely. Frost.
Frosting:
Mix 1 small can crushed pineapple with 1 large box vanilla instant pudding and let rest 5 minutes or so. Fold in 1 medium container Cool Whip. Frost cake and keep in fridge until ready to serve.
This was posted LONG ago by Kathy/Lancaster
Mandarin Orange Pineapple Cake
Preheat oven to 325 deg. Grease and flour two 9" cake pans.
1 box yellow cake mix (Duncan Hines)
3 eggs
1 small can mandarin oranges (UNdrained)
1 cup oil (yes, really)
Mix together until all is moistened, then beat for 2 minutes at high speed. Pour into prepared pans and bake 30-35 min. Cool in pans 10 minutes before turning out onto parchment-lined racks to cool completely. Frost.
Frosting:
Mix 1 small can crushed pineapple with 1 large box vanilla instant pudding and let rest 5 minutes or so. Fold in 1 medium container Cool Whip. Frost cake and keep in fridge until ready to serve.
REC: Mandarin Orange Pineapple Cake - low fat version
I make this version more often and it really is wonderful. ** see notes at bottom
Mandarin Orange Cake
from Country Woman magazine, May/Jun 1996
1 box white cake mix
2 eggs
1/3 cup unsweetened applesauce
1 can (11 oz.) mandarin orange, undrained
1 8-oz carton frozen whipped topping, thawed (i.e. Cool Whip)
1 8-oz. can crushed pineapple, undrained
1 3.4-oz. package instant vanilla pudding mix
Combine cake mix, eggs, applesauce and oranges with juice. Beat on low speed 30 seconds; beat on med. speed 2 min. Pour into two greased/floured 9" cake pans. Bake at 325 deg. for 30 min. or until wooden pick comes out clean. Cool in pans for 10 min. then remove to wire rack to cool completely.
In another mixing bowl, beat whipped topping, pineapple and pudding mix. Spread between layers and over top and sides. Chill.
NOTES: I have used the reduced fat cake mix, egg substitute and Cool Whip Free, to reduce calories - it still comes out wonderful.
I make this version more often and it really is wonderful. ** see notes at bottom
Mandarin Orange Cake
from Country Woman magazine, May/Jun 1996
1 box white cake mix
2 eggs
1/3 cup unsweetened applesauce
1 can (11 oz.) mandarin orange, undrained
1 8-oz carton frozen whipped topping, thawed (i.e. Cool Whip)
1 8-oz. can crushed pineapple, undrained
1 3.4-oz. package instant vanilla pudding mix
Combine cake mix, eggs, applesauce and oranges with juice. Beat on low speed 30 seconds; beat on med. speed 2 min. Pour into two greased/floured 9" cake pans. Bake at 325 deg. for 30 min. or until wooden pick comes out clean. Cool in pans for 10 min. then remove to wire rack to cool completely.
In another mixing bowl, beat whipped topping, pineapple and pudding mix. Spread between layers and over top and sides. Chill.
NOTES: I have used the reduced fat cake mix, egg substitute and Cool Whip Free, to reduce calories - it still comes out wonderful.
G
Guest
Guest
Cheezz, *wow* what a recipe. mandarin ORANGE & pineapple, you people are the GREATEST!!!!!!! smileys/smile.gif
G
Guest
Guest
Not as much as orange and I love fresh pineapple!! It sounds good? Tell me you have a recipe
G
Guest
Guest
My son is 25 yrs, No I haven't made it, Do you have a recipe?
REC: Tropicana Knox Blox
I love these things because you can leave them sitting out all day (no, they don't melt), and kids love the texture (me too *g*)
Tropicana Knox Blox
3 envelopes Knox unflavored gelatin
1-1/2 cups Tropicana orange juice (use your favorite)
1-1/2 cups Tropicana oj, heated to boiling
2 tbl. sugar or honey, optional
In medium bowl, mix unflavored gelatin with the cold orange juice. Add hot orange juice and stir until gelatin is completely dissolved; stir in sugar or honey. Pour into an 8" or 9" square baking dish and chill until firm. Cut into 1" squares.
I love these things because you can leave them sitting out all day (no, they don't melt), and kids love the texture (me too *g*)
Tropicana Knox Blox
3 envelopes Knox unflavored gelatin
1-1/2 cups Tropicana orange juice (use your favorite)
1-1/2 cups Tropicana oj, heated to boiling
2 tbl. sugar or honey, optional
In medium bowl, mix unflavored gelatin with the cold orange juice. Add hot orange juice and stir until gelatin is completely dissolved; stir in sugar or honey. Pour into an 8" or 9" square baking dish and chill until firm. Cut into 1" squares.
REC: Scalloped Pineapple Casserole
There are different versions of this - with and without cheese, but I like this one. It's VERY rich so small servings will do.
Scalloped Pineapple Casserole
courtesy of Perry Ellwood
1 cup sugar
6 tbl. all-purpose flour
2 cups grated sharp cheddar cheese
Two 20-oz. cans pineapple chunks, drained - reserve 6 tbl. juice (you can also use fresh if you prefer)
1 cup Ritz cracker crumbs
1 stick (1/2 cup) butter, melted
Preheat oven to 350 deg.
Butter a medium size casserole dish.
In a large bowl, stir together sugar and flour. Gradually stir in the cheese. Add the drained pineapple and stir until well combined. Pour into the casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, reserved 6 tbl. pineapple juice, and stir with rubber spatula until evenly blended. Spread crumb mixture over pineapple mixture. Bake 25-30 min. until golden brown.
There are different versions of this - with and without cheese, but I like this one. It's VERY rich so small servings will do.
Scalloped Pineapple Casserole
courtesy of Perry Ellwood
1 cup sugar
6 tbl. all-purpose flour
2 cups grated sharp cheddar cheese
Two 20-oz. cans pineapple chunks, drained - reserve 6 tbl. juice (you can also use fresh if you prefer)
1 cup Ritz cracker crumbs
1 stick (1/2 cup) butter, melted
Preheat oven to 350 deg.
Butter a medium size casserole dish.
In a large bowl, stir together sugar and flour. Gradually stir in the cheese. Add the drained pineapple and stir until well combined. Pour into the casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, reserved 6 tbl. pineapple juice, and stir with rubber spatula until evenly blended. Spread crumb mixture over pineapple mixture. Bake 25-30 min. until golden brown.
Here's another lovely recipe for you: Orange Mousse
Serve this in meringue shells, hollowed out oranges, or in parfait glasses. Personally, I like it spooned into the chocolate cups.
Orange Mousse
from an old Los Angeles Times newspaper
1 envelope unflavored gelatin
1 cup cold water
1 cup sugar
1 cup orange juice
Grated zest of 1 orange
1 cup heavy whipping cream
6 meringue shells, optional
Sprinkle gelatin on cold water in saucepan. Add sugar and heat, stirring constantly, until gelatin and sugar are dissolved. Remove from heat and add orange juice and zest. Chill until mixture is consistency of unbeaten egg whites. Whip cream and fold into gelatin mixture. Turn into meringue shells or serving container of your choice. Chill at least 3 hours. Makes 6 servings.
Serve this in meringue shells, hollowed out oranges, or in parfait glasses. Personally, I like it spooned into the chocolate cups.
Orange Mousse
from an old Los Angeles Times newspaper
1 envelope unflavored gelatin
1 cup cold water
1 cup sugar
1 cup orange juice
Grated zest of 1 orange
1 cup heavy whipping cream
6 meringue shells, optional
Sprinkle gelatin on cold water in saucepan. Add sugar and heat, stirring constantly, until gelatin and sugar are dissolved. Remove from heat and add orange juice and zest. Chill until mixture is consistency of unbeaten egg whites. Whip cream and fold into gelatin mixture. Turn into meringue shells or serving container of your choice. Chill at least 3 hours. Makes 6 servings.
REC: Gratineed Pineapple - this one with fresh pineapple
This is a pretty presentation because it is served in pineapple quarter-shells.
Gratineed Pineapple
Serves 4
1/2 cup shredded sweetened coconut
1/2 cup crushed gingersnap cookies
1/2 cup chopped macadamia nuts
1/2 cup sweetened condensed milk
2 tbl. dark rum
1 large, ripe pineapple, leaves intact and quartered lengthwise
Preheat oven to 350 deg. Stir together coconut, cookie crumbs and nuts. Set aside. Whisk together sweetened condensed milk and rum. Set aside.
Cut core from each pineapple quarter and discard. Cut between skin and flesh of each quarter to separate. Arrange, skin-sides down, on a rimmed baking sheet. Drizzle with half of the milk/rum mixture. Sprinkle with coconut mixture, drizzle with rest of milk/rum mixture. Bake until heated through and golden brown, about 10-12 minutes.
Serve warm
This is a pretty presentation because it is served in pineapple quarter-shells.
Gratineed Pineapple
Serves 4
1/2 cup shredded sweetened coconut
1/2 cup crushed gingersnap cookies
1/2 cup chopped macadamia nuts
1/2 cup sweetened condensed milk
2 tbl. dark rum
1 large, ripe pineapple, leaves intact and quartered lengthwise
Preheat oven to 350 deg. Stir together coconut, cookie crumbs and nuts. Set aside. Whisk together sweetened condensed milk and rum. Set aside.
Cut core from each pineapple quarter and discard. Cut between skin and flesh of each quarter to separate. Arrange, skin-sides down, on a rimmed baking sheet. Drizzle with half of the milk/rum mixture. Sprinkle with coconut mixture, drizzle with rest of milk/rum mixture. Bake until heated through and golden brown, about 10-12 minutes.
Serve warm
REC: Pineapple-Macadamia Cobbler
Pineapple-Macadamia Cobbler
from Family Circle Magazine
Serve warm with whipped cream (or ice cream)
Filling:
3/4 cup sugar
1/4 cup buttermilk baking mix
4 cups bite-size pieces fresh pineapple
1 tsp. freshly grated lemon zest
Topping:
1 large egg
2/3 cup sugar
1/2 stick (1/4 cup) butter, melted
3/4 cup buttermilk baking mix
1/2 cup sweetened flaked coconut, toasted
1/2 cup coarsely chopped macadamia nuts
1. Heat oven to 350 deg. Grease an 8" square baking dish.
2. Filling - Mix sugar and baking mix in a large bowl. Add pineapple and zest, tossing to mix and coat. Scrape into prepared pan.
3. Topping - Whisk egg, sugar and butter until blended and smooth. Stir in baking mix and half of the coconut. Spread over filling to cover completely. Sprinkle with rest of coconut and the nuts.
4. Bake 40-45 min. until puffed and golden.
Pineapple-Macadamia Cobbler
from Family Circle Magazine
Serve warm with whipped cream (or ice cream)
Filling:
3/4 cup sugar
1/4 cup buttermilk baking mix
4 cups bite-size pieces fresh pineapple
1 tsp. freshly grated lemon zest
Topping:
1 large egg
2/3 cup sugar
1/2 stick (1/4 cup) butter, melted
3/4 cup buttermilk baking mix
1/2 cup sweetened flaked coconut, toasted
1/2 cup coarsely chopped macadamia nuts
1. Heat oven to 350 deg. Grease an 8" square baking dish.
2. Filling - Mix sugar and baking mix in a large bowl. Add pineapple and zest, tossing to mix and coat. Scrape into prepared pan.
3. Topping - Whisk egg, sugar and butter until blended and smooth. Stir in baking mix and half of the coconut. Spread over filling to cover completely. Sprinkle with rest of coconut and the nuts.
4. Bake 40-45 min. until puffed and golden.
Continuing with orange theme... Four Orange Custard
Four Orange Custard
Sunset Magazine, Dec. 1991
This is a lovely presentation - fresh and light - and much easier than it first looks.
1 envelope unflavored gelatin
1/4 cup milk
7 to 9 large oranges (about 4 lb.)
1 pkg. (8 oz.) neufchatel cheese (light cream cheese), at room temperature, cut up
3/4 cup powdered sugar
About 1/4 cup orange liqueur, optional
Chocolate sauce (recipe follows)
Mint leaves for garnish, optional
Sprinkle gelatin over milk; let soften about 5 min.
Ream about 3 oranges to make 1-1/3 cups juice. If needed, strain to remove excess pulp. In a 1 to 1-1/2 quart pan, bring juice to a boil. Add gelatin mixture; stir over low heat until dissolved. In blender or food processor, whirl juice mixture, cheese and sugar until smooth.
Pour mixture into an 8" square cake pan. Cover pan, without touching custard, and chill until firm, at least 4 hours, or up to 4 days.
To unmold, quickly dip pan in hot water to within 1/2" of pan rim. Set plate over pan, hold together, and invert custard onto plate. (If done ahead, chill custard up to next day).
Up to 4 hours before serving, finely shred enough orange peel to make 1 tbl. zest. Cut remaining peel and membrane off oranges. Thinly slice fruit crosswise to make about 24 slices; remove seeds. Cover and chill slices and peel separately until serving.
To serve: arrange about 3 orange slices on each of 8 dessert plates. Pour liqueur over slices to taste. Cut custard into 4" triangles and place on orange slices. Drizzle with chocolate sauce. Garnish with a little orange zest and mint leaf.
Chocolate sauce:
Put 4 tbl. semisweet chocolate chips and 2 tsp. nonfat milk in a small ziploc plastic bag. Set in top of double boiler over simmering water; heat until chocolate softens. Use fingers to squeeze bag gently and mix chocolate and milk together. Trim a small hole in corner of bag and pipe chocolate over custard.
Four Orange Custard
Sunset Magazine, Dec. 1991
This is a lovely presentation - fresh and light - and much easier than it first looks.
1 envelope unflavored gelatin
1/4 cup milk
7 to 9 large oranges (about 4 lb.)
1 pkg. (8 oz.) neufchatel cheese (light cream cheese), at room temperature, cut up
3/4 cup powdered sugar
About 1/4 cup orange liqueur, optional
Chocolate sauce (recipe follows)
Mint leaves for garnish, optional
Sprinkle gelatin over milk; let soften about 5 min.
Ream about 3 oranges to make 1-1/3 cups juice. If needed, strain to remove excess pulp. In a 1 to 1-1/2 quart pan, bring juice to a boil. Add gelatin mixture; stir over low heat until dissolved. In blender or food processor, whirl juice mixture, cheese and sugar until smooth.
Pour mixture into an 8" square cake pan. Cover pan, without touching custard, and chill until firm, at least 4 hours, or up to 4 days.
To unmold, quickly dip pan in hot water to within 1/2" of pan rim. Set plate over pan, hold together, and invert custard onto plate. (If done ahead, chill custard up to next day).
Up to 4 hours before serving, finely shred enough orange peel to make 1 tbl. zest. Cut remaining peel and membrane off oranges. Thinly slice fruit crosswise to make about 24 slices; remove seeds. Cover and chill slices and peel separately until serving.
To serve: arrange about 3 orange slices on each of 8 dessert plates. Pour liqueur over slices to taste. Cut custard into 4" triangles and place on orange slices. Drizzle with chocolate sauce. Garnish with a little orange zest and mint leaf.
Chocolate sauce:
Put 4 tbl. semisweet chocolate chips and 2 tsp. nonfat milk in a small ziploc plastic bag. Set in top of double boiler over simmering water; heat until chocolate softens. Use fingers to squeeze bag gently and mix chocolate and milk together. Trim a small hole in corner of bag and pipe chocolate over custard.
I'm on a roll...... Orange-Cappuccino Creams like candy
Orange-Cappuccino Creams
BH&G
Filling:
1-1/2 lb. white chocolate, chopped
1/2 cup whipping cream
1 tbl. finely shredded orange peel
1 tbl. orange liqueur or orange juice
1 tsp. orange extract
1/2 cup finely chopped walnuts
About 72 small paper or foil candy cups (I would go with cupcake papers!)
Topping:
1/4 cup whipping cream
4 tsp. instant espresso coffee powder or instant crystals
8 oz. semisweet chocolate
Optional: white chocolate curls; orange peel
Filling: In large saucepan, combine white chocolate, the 1/2 cup whipping cream, orange peel, orange liqueur or juice, and orange extract. Stir over low heat until chocolate is just melted. Remove from heat and stir in walnuts. Cool slightly.
Place mixture in a disposable heavy plastic bag, making a small opening in one bottom corner. Squeeze mixture through hole to fill candy cups about 2/3rd full. Chill in fridge 20 min.
Topping: In medium saucepan, heat the 1/4 cup whipping cream and espresso powder over low heat until dissolved. Add semisweet chocolate, stirring over low heat 3-4 min. or until melted. Spoon 1/2 tsp. chocolate mixture onto each white chocolate cream. If desired, top with curls and peel for decoration. Store in fridge; serve at room temp.
Orange-Cappuccino Creams
BH&G
Filling:
1-1/2 lb. white chocolate, chopped
1/2 cup whipping cream
1 tbl. finely shredded orange peel
1 tbl. orange liqueur or orange juice
1 tsp. orange extract
1/2 cup finely chopped walnuts
About 72 small paper or foil candy cups (I would go with cupcake papers!)
Topping:
1/4 cup whipping cream
4 tsp. instant espresso coffee powder or instant crystals
8 oz. semisweet chocolate
Optional: white chocolate curls; orange peel
Filling: In large saucepan, combine white chocolate, the 1/2 cup whipping cream, orange peel, orange liqueur or juice, and orange extract. Stir over low heat until chocolate is just melted. Remove from heat and stir in walnuts. Cool slightly.
Place mixture in a disposable heavy plastic bag, making a small opening in one bottom corner. Squeeze mixture through hole to fill candy cups about 2/3rd full. Chill in fridge 20 min.
Topping: In medium saucepan, heat the 1/4 cup whipping cream and espresso powder over low heat until dissolved. Add semisweet chocolate, stirring over low heat 3-4 min. or until melted. Spoon 1/2 tsp. chocolate mixture onto each white chocolate cream. If desired, top with curls and peel for decoration. Store in fridge; serve at room temp.
Here is the entire recipe for the chicken and roasted orange
Chicken with Mushrooms and Green Beans
1 3 1/2- to 4-pound chicken, cut into pieces
3/4 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
3 tablespoons olive oil
2 cloves garlic, finely chopped, plus 12 whole cloves, unpeeled
1 small navel orange, halved
3/4 pound green beans, trimmed
1 10-ounce package button mushrooms, caps quartered
Heat oven to 400° F. Rinse the chicken and pat dry with paper towels. Place in a roasting pan. In a small bowl, combine the thyme, red pepper, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Brush the chicken with 1 1/2 tablespoons of the oil and sprinkle with the chopped garlic and spice mixture. Arrange the whole garlic cloves and orange halves around the chicken. Roast until the chicken is cooked through, 35 to 40 minutes. Meanwhile, place the green beans and mushrooms on a baking sheet. Drizzle with the remaining oil and season with the remaining salt and pepper. Roast until the mushrooms are cooked through and the beans are lightly browned, stirring once, about 15 minutes. Divide the chicken and garlic among individual plates and squeeze the roasted orange halves over the top. Serve with the green beans and mushrooms.Tip: Using chicken pieces rather than a whole bird reduces cooking time and spares you the hassle of carving. But you can use this recipe to roast a whole chicken; just leave it in the oven for at least 20 minutes longer. Yield: Makes 4 servings CALORIES 127 (78% from fat); FAT 11g (sat 0g); SUGAR 3g; PROTEIN 3g; CHOLESTEROL 0mg; SODIUM 865mg; FIBER 2g; CARBOHYDRATE 6g
From Real Simple, March 2007
Chicken with Mushrooms and Green Beans
1 3 1/2- to 4-pound chicken, cut into pieces
3/4 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
3 tablespoons olive oil
2 cloves garlic, finely chopped, plus 12 whole cloves, unpeeled
1 small navel orange, halved
3/4 pound green beans, trimmed
1 10-ounce package button mushrooms, caps quartered
Heat oven to 400° F. Rinse the chicken and pat dry with paper towels. Place in a roasting pan. In a small bowl, combine the thyme, red pepper, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Brush the chicken with 1 1/2 tablespoons of the oil and sprinkle with the chopped garlic and spice mixture. Arrange the whole garlic cloves and orange halves around the chicken. Roast until the chicken is cooked through, 35 to 40 minutes. Meanwhile, place the green beans and mushrooms on a baking sheet. Drizzle with the remaining oil and season with the remaining salt and pepper. Roast until the mushrooms are cooked through and the beans are lightly browned, stirring once, about 15 minutes. Divide the chicken and garlic among individual plates and squeeze the roasted orange halves over the top. Serve with the green beans and mushrooms.Tip: Using chicken pieces rather than a whole bird reduces cooking time and spares you the hassle of carving. But you can use this recipe to roast a whole chicken; just leave it in the oven for at least 20 minutes longer. Yield: Makes 4 servings CALORIES 127 (78% from fat); FAT 11g (sat 0g); SUGAR 3g; PROTEIN 3g; CHOLESTEROL 0mg; SODIUM 865mg; FIBER 2g; CARBOHYDRATE 6g
From Real Simple, March 2007