This recipe is truly delicious. I was a little apprehensive because we're not into really sweet with our savory dishes, but this was not that sweet, more of a curry taste. I used the Penzeys Maharajah curry powder. I used two large breast halves but didn't halve the sauce, I may next time. While putting together the flour mixture, I realized curried rice would be nice with it, so curried rice it was and since I had beautiful brussels sprouts from the farmers market, I prepared them along with the Cranberry Walnut Salad from Pat and Karen. I mentioned to my husband that it was a good meal, he said it was a great meal. I had copied the recipe the first time you posted it, of course it got lost in the crowd. Thanks for reposting.
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ISO: ISO: Meryl, your Easy Orange Chicken was a huge success!
- Thread starter curious1
- Start date
In Search Of:
Pat and Karen, I made the Cranberry Walnut Salad with the Orange Chicken, loved it. I added blue
cheese and used spinach, oak leaf lettuce and radicchio. I think it would be good with oranges in it. The dressing is outstanding. I used half the amount of oil, as suggested. I want to try the dressing with sweet onion and oranges on greens.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=17&msgid=7
cheese and used spinach, oak leaf lettuce and radicchio. I think it would be good with oranges in it. The dressing is outstanding. I used half the amount of oil, as suggested. I want to try the dressing with sweet onion and oranges on greens.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=17&msgid=7
Rec: Curried Rice
The original recipe is from the Mary Margaret McBride Encyclopedia of Cooking 1959, one of my first cookbooks, gathered section by section from a grocery store. It calls for 1-2 Tablespoons of curry powder and 3 cups of water and 30 miniutes cooking time. I think all are excessive. Amount of curry would depend on the brand and freshness, I guess. With Penzeys, it is excessive.
Curried Rice
2 Tbs salad oil
1 cup uncooked rice
1 Tbs chopped onion (I use more)
2 cups boiling chicken or beef broth
2 teaspoons to 1 (scant) Tb curry powder (I used Maharajah from Penzeys)
1 tsp salt
Heat salad oil in a saucepan. Add rice and onion and stir until rice is
golden brown. Add curry powder and cook for a minute.
Add boiling broth and salt. Cover and cook slowly until tender, about
17 minutes.
Serves 4
The original recipe is from the Mary Margaret McBride Encyclopedia of Cooking 1959, one of my first cookbooks, gathered section by section from a grocery store. It calls for 1-2 Tablespoons of curry powder and 3 cups of water and 30 miniutes cooking time. I think all are excessive. Amount of curry would depend on the brand and freshness, I guess. With Penzeys, it is excessive.
Curried Rice
2 Tbs salad oil
1 cup uncooked rice
1 Tbs chopped onion (I use more)
2 cups boiling chicken or beef broth
2 teaspoons to 1 (scant) Tb curry powder (I used Maharajah from Penzeys)
1 tsp salt
Heat salad oil in a saucepan. Add rice and onion and stir until rice is
golden brown. Add curry powder and cook for a minute.
Add boiling broth and salt. Cover and cook slowly until tender, about
17 minutes.
Serves 4
Rec: Brussels Sprouts in Garlic Butter
I think this came from Joy of Cooking. I like them better than roasted. I leave the garlic in the pan on top of the sprouts while cooking them.
Brussels Sprouts in Garlic Butter
15-20 Brussels sprouts, halved lengthwise (they should all fit cut side down in the bottom of the skillet or saute pan used)
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated parmesan cheese (optional)
salt and pepper
Melt butter and olive oil in a medium skillet (over medium-high heat)
until butter is foamy.
Reduce heat to medium, add smashed garlic and cook until lightly browned.
Remove garlic and discard.
Add sprouts cut side down, cover, and cook without stirring on medium-low
heat 10 to 15 minutes or until tender when pierced with a knife.
The cut side of the sprouts should get nice and browned, with a nutty,
buttery flavor enhanced by garlic.
Top with freshly grated parmesan and salt& pepper to taste.
I think this came from Joy of Cooking. I like them better than roasted. I leave the garlic in the pan on top of the sprouts while cooking them.
Brussels Sprouts in Garlic Butter
15-20 Brussels sprouts, halved lengthwise (they should all fit cut side down in the bottom of the skillet or saute pan used)
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated parmesan cheese (optional)
salt and pepper
Melt butter and olive oil in a medium skillet (over medium-high heat)
until butter is foamy.
Reduce heat to medium, add smashed garlic and cook until lightly browned.
Remove garlic and discard.
Add sprouts cut side down, cover, and cook without stirring on medium-low
heat 10 to 15 minutes or until tender when pierced with a knife.
The cut side of the sprouts should get nice and browned, with a nutty,
buttery flavor enhanced by garlic.
Top with freshly grated parmesan and salt& pepper to taste.
richard-in-cincy
Well-known member
Curry taste? I'm next in line to make this one! I also have a ton of oranges.
This lemon cake from Ina Garten can be made with oranges. Uses 6.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21411,00.html?rsrc=search
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21411,00.html?rsrc=search
Hey Curious, I'm glad it was a hit! I'm not into savory dishes that are sweet either, and that's
one of the reasons I love this - it's just natural orange juice, without any sugar or honey, etc. added. The Curried Rice and Brussels Sprouts recipes sound great - I'm going to try them. Thanks.
one of the reasons I love this - it's just natural orange juice, without any sugar or honey, etc. added. The Curried Rice and Brussels Sprouts recipes sound great - I'm going to try them. Thanks.
richard-in-cincy
Well-known member
You're naughty Ang! - this looks tooooo good! (LDP) - thanks!
Speaking of orange cakes, this is a great one: Orange Butter Cake...
(Recipe along with my notes)
ORANGE BUTTER CAKE
Very fluffy, moist and orangey! I used a tube pan and left it unfrosted the first time I made it - the second time, I frosted it with an Orange Cream Cheese Frosting - the third time, I made the glaze and added 1 tsp orange zest. (Note: I haven't tried the filling).
ORANGE BUTTER CAKE
INGREDIENTS:
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter -- room temperature (I use unsalted)
1 1/2 cups granulated sugar
2 eggs
3/4 cup orange juice (I use fresh)
3 tablespoons orange zest
1 teaspoon vanilla extract
1 teaspoon orange extract
FILLING:
2/3 cup orange marmalade
3 tablespoons Grand Marnier
GLAZE:
1 1/2 cups confectioner's sugar -- sifted
3 tablespoons Grand Marnier (I used fresh orange juice)
1 tablespoon unsalted butter -- melted
1/2 teaspoon orange extract
*(I added 1 tsp orange zest)
DIRECTIONS:
Spread solid shortening (I use butter) on bottom and sides of tube pan or layer pans. (I use a tube pan). Dust evenly with flour and tap out excess flour. Be generous with greasing and flouring indentations if using a decorative Bundt pan. Or, grease and line with parchment paper. Position rack in center of oven and preheat to 350 F (325 F for dark pans).
Sift together flour, baking powder and salt. Set aside. With electric mixer, cream butter and sugar until smooth. *(I cream until light and fluffy). Add eggs one at a time, beating after each addition. Alternately, add dry ingredients and juice, beating after each addition. Begin and end with flour. Scrape down sides of bowl and beater. Stir in grated orange zest and extracts.
Spoon batter into prepared pan(s); level top. Bake in preheated oven 50 to 60 minutes for a tube cake *(I baked about 45 minutes), or 30 to 35 minutes for layers, or until top is golden brown and cake tester inserted in center comes out clean.
Cool in pan(s) on wire rack about 10 minutes. Run knife blade around edge of cake. Top with plate or cardboard disk, invert and lift off pan(s). Cool cake(s) completely.
Filling: In a small bowl, blend orange marmalade with liqueur. To fill layers, set one layer on cardboard cake dish or flat plate. Spread evenly with marmalade-liqueur, top with second layer.
Glaze: Beat together all glaze ingredients. Add more juice by the drop to thin, more sifted sugar to thicken. Glaze should drip heavily from spatula. Spoon over tube cake, allowing glaze to run down sides. Or, spread glaze over top of layers.
Edited from my files.
(Recipe along with my notes)
ORANGE BUTTER CAKE
Very fluffy, moist and orangey! I used a tube pan and left it unfrosted the first time I made it - the second time, I frosted it with an Orange Cream Cheese Frosting - the third time, I made the glaze and added 1 tsp orange zest. (Note: I haven't tried the filling).
ORANGE BUTTER CAKE
INGREDIENTS:
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter -- room temperature (I use unsalted)
1 1/2 cups granulated sugar
2 eggs
3/4 cup orange juice (I use fresh)
3 tablespoons orange zest
1 teaspoon vanilla extract
1 teaspoon orange extract
FILLING:
2/3 cup orange marmalade
3 tablespoons Grand Marnier
GLAZE:
1 1/2 cups confectioner's sugar -- sifted
3 tablespoons Grand Marnier (I used fresh orange juice)
1 tablespoon unsalted butter -- melted
1/2 teaspoon orange extract
*(I added 1 tsp orange zest)
DIRECTIONS:
Spread solid shortening (I use butter) on bottom and sides of tube pan or layer pans. (I use a tube pan). Dust evenly with flour and tap out excess flour. Be generous with greasing and flouring indentations if using a decorative Bundt pan. Or, grease and line with parchment paper. Position rack in center of oven and preheat to 350 F (325 F for dark pans).
Sift together flour, baking powder and salt. Set aside. With electric mixer, cream butter and sugar until smooth. *(I cream until light and fluffy). Add eggs one at a time, beating after each addition. Alternately, add dry ingredients and juice, beating after each addition. Begin and end with flour. Scrape down sides of bowl and beater. Stir in grated orange zest and extracts.
Spoon batter into prepared pan(s); level top. Bake in preheated oven 50 to 60 minutes for a tube cake *(I baked about 45 minutes), or 30 to 35 minutes for layers, or until top is golden brown and cake tester inserted in center comes out clean.
Cool in pan(s) on wire rack about 10 minutes. Run knife blade around edge of cake. Top with plate or cardboard disk, invert and lift off pan(s). Cool cake(s) completely.
Filling: In a small bowl, blend orange marmalade with liqueur. To fill layers, set one layer on cardboard cake dish or flat plate. Spread evenly with marmalade-liqueur, top with second layer.
Glaze: Beat together all glaze ingredients. Add more juice by the drop to thin, more sifted sugar to thicken. Glaze should drip heavily from spatula. Spoon over tube cake, allowing glaze to run down sides. Or, spread glaze over top of layers.
Edited from my files.
Ang, for me, it has just a hint of curry, probably because the curry powder I use is not ultra
strong or hot, although I do love the taste of curry, so maybe I don't notice it as much as you would. I use Spice Islands, which I guess is a medium strength, and I think Penzey's sells a very mild one. Plus, as you can see from my notes, I increased all the other spices a lot, such as garlic powder, etc. and added some onion powder. This probably toned down the curry taste also. If you really dislike it, just leave it out - maybe add a touch of cinnamon instead - that works really well with orange.
strong or hot, although I do love the taste of curry, so maybe I don't notice it as much as you would. I use Spice Islands, which I guess is a medium strength, and I think Penzey's sells a very mild one. Plus, as you can see from my notes, I increased all the other spices a lot, such as garlic powder, etc. and added some onion powder. This probably toned down the curry taste also. If you really dislike it, just leave it out - maybe add a touch of cinnamon instead - that works really well with orange.
luisa_calif
Well-known member
I also tried this as we have plenty of oranges. However the sauce turned bitter which I think ....
is due to the fact that I let it boil in the pan before pouring it over the chicken breasts. Anyone know anything about that? Other than that we liked it, althought next time I will put in even more curry.
is due to the fact that I let it boil in the pan before pouring it over the chicken breasts. Anyone know anything about that? Other than that we liked it, althought next time I will put in even more curry.
luisa_calif
Well-known member
I think I did overcook it in the pan as the oranges were sweet enough. They actually changed to
bitter from original. If I use the same oranges I will however add some sugar as well as not cook to thicken in the pan. Thanks.
bitter from original. If I use the same oranges I will however add some sugar as well as not cook to thicken in the pan. Thanks.
Ang, I would recommends Penzey's Maharajah to start. I use about six different curry powders, but
this has a mildness and a good amount of saffron. This recipe only calls for half a teaspoon and you could cut it back a bit.
It does not apply in this recipe, but any recipe where you start with sauteing meat or vegetables in oil or butter to start, make sure you put the curry in at that point it really rounds out the flavor. IMHO not much worse than the taste of raw curry powder that has been added at the end when something needed more flavor.
I make several soups and use it and have people say,"what is that seasoning?" followed by "I don't like curry" as thay have more.
You also might try the Sweet Curry.
I love the Vindaloo for roasted potatoes-it be hot!
Nan
this has a mildness and a good amount of saffron. This recipe only calls for half a teaspoon and you could cut it back a bit.
It does not apply in this recipe, but any recipe where you start with sauteing meat or vegetables in oil or butter to start, make sure you put the curry in at that point it really rounds out the flavor. IMHO not much worse than the taste of raw curry powder that has been added at the end when something needed more flavor.
I make several soups and use it and have people say,"what is that seasoning?" followed by "I don't like curry" as thay have more.
You also might try the Sweet Curry.
I love the Vindaloo for roasted potatoes-it be hot!
Nan