Type what you have

Ingredients

• ✓ orange
• avocado
• lime juice
• cilantro
• cotija cheese
• jalapeno pepper
• salt

Instructions

1. 1 Mash together avocados and lime juice in a bowl. Stir in orange, cilantro, cotija cheese, jalapeno, and salt.

By Caitlyn Diimig, RD

Ingredients

• ✓ orange
• tomato
• red onion
• jalapeno pepper
• apple juice
• orange zest
• garlic
• ginger root
• salt
• cilantro

Instructions

1. 1 Combine oranges, tomato, onion, jalapeño, apple juice, orange zest, garlic, ginger, and salt in a bowl; toss to combine. Cover and refrigerate until chilled, about 30 minutes. Stir in cilantro before serving.

By Jason Arden

Ingredients

• ✓ orange
• cranberry
• apple
• white sugar
• shallot
• jalapeno pepper
• green onion
• lime juice
• white wine vinegar

Instructions

1. 1 Mix cranberries, apple, orange, sugar, shallot, jalapeno pepper, green onion, lime juice, and vinegar together in a bowl. Cover bowl with plastic wrap and refrigerate for flavors to blend, 4 to 24 hours.

By RJStasiak

Ingredients

• ✓ orange
• water
• white vinegar
• white sugar
• hot pepper sauce
• red pepper flakes
• yellow mustard
• ketchup
• chicken wing
• chicken drummette

Instructions

1. 1 Bring water, vinegar, sugar, hot pepper sauce, and crushed red pepper flakes to a boil in a heavy saucepan over medium heat.
2. 2 Whisk yellow mustard and ketchup into the sauce.
3. 3 Stir in the orange. Bring sauce back to a boil, reduce heat to low, and simmer until thickened, 2 to 4 hours.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Arrange the chicken wings in a large baking dish.
6. 6 Bake in the preheated oven until the wings are browned and no longer pink inside, 30 to 45 minutes.
7. 7 Stir the baked wings into the sauce to serve.

By cookingmama

Ingredients

• ✓ orange
• blood orange
• onion
• olive oil
• lemon juice
• salt
• black pepper
• black olive

Instructions

1. 1 Slice a little piece off the top and bottom of each orange so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking too much off the fruit. Slice oranges horizontally and arrange on a serving platter.
2. 2 Combine onion, olive oil, lemon juice, and salt in a bowl and pour over the oranges. Grind fresh pepper over the salad and arrange black olives on top.

By Barbara Sauermann

Ingredients

• ✓ orange
• lime
• lemon
• red onion
• kosher salt
• cilantro
• garlic
• serrano chile pepper
• salt
• oregano
• cayenne pepper
• langostino
• cherry tomato
• cilantro
• olive oil

Instructions

1. 1 Grate 1 teaspoon orange zest into a bowl. Grate 1 teaspoon lime zest into the same bowl. Juice the orange, 4 limes, and both lemons into the same bowl; set aside.
2. 2 Place red onion in a non-reactive bowl. Add 1/4 cup kosher salt and cover with warm water. Juice the remaining lime into the bowl. Let sit for 10 minutes. Drain and rinse well with cold water; drain again.
3. 3 Return onion to the non-reactive bowl. Add citrus juice and zest, cilantro sprigs, garlic cloves, serrano peppers, sea salt, oregano, and cayenne. Cover and marinate in the refrigerator, stirring occasionally, for 45 minutes.
4. 4 Remove from the refrigerator. Remove and discard garlic, serrano peppers, and cilantro sprigs. Add langostino tails and mix gently to combine with the juices. Cover and refrigerate for 45 more minutes.
5. 5 Remove from the refrigerator and add cherry tomatoes, chopped cilantro, and olive oil; mix well until thoroughly incorporated.
6. 6 Taste and season with additional kosher salt if needed.

By WE2TEXANS

Ingredients

• ✓ orange
• peach
• water
• short-grain sushi rice
• cream of coconut
• salt
• rice paper wrapper
• plum preserves
• strawberry
• grapefruit
• mint leaves
• vanilla yogurt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the peaches and cook uncovered until peel starts to come away, about 1 minute. Immediately immerse peaches in ice water for several minutes until cold to stop the cooking process. Once the peaches are cold remove from ice water; peel and discard peach skins and cut peaches into wedges.
2. 2 Bring water, rice, cream of coconut, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Uncover saucepan and cool rice completely.
3. 3 Gently rinse rice paper wrapper until cool water and lay on a flat work surface. Spoon 2 tablespoons cooked rice in a line slightly off-center on the wrapper. Spread about 1 1/2 tablespoons of plum preserves over the rice. Spread a layer of strawberry slices atop the preserves, a layer of peaches atop the strawberries, a layer of orange sections atop the peaches, a layer of grapefruit atop the oranges, and fresh mint leaves atop the grapefruit. Fold opposing edges of the wrapper to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito shape. Repeat with remaining wrappers, rice, and fruit. Cut rolls in half and serve with yogurt for dipping.

By Magickkitchen

Ingredients

• ✓ orange
• medium-grain white rice
• water
• rice vinegar
• white sugar
• salt
• cream cheese
• mayonnaise
• imitation crabmeat
• cucumber
• avocado
• cream cheese
• sesame seed
• soy sauce
• lime

Instructions

1. 1 Rinse rice under cool water until water is no longer cloudy and runs clear. Combine rice and water in a covered saucepan and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 15 minutes.
2. 2 Meanwhile, mix vinegar, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Remove from the heat and let cool.
3. 3 Combine softened cream cheese and mayonnaise in a blender; process until creamy.
4. 4 Transfer cooked rice to a large mixing bowl. Sprinkle 1/2 of the vinegar sauce over the hot rice; mix gently. Taste and add more vinegar sauce if desired. Empty 1/2 of the cooked rice into a springform pan; press down gently to fill the bottom of the pan.
5. 5 Spread 1/2 of the cream cheese-mayonnaise mixture on top of the rice in the pan. Layer crabmeat, cucumber, avocado, and cold cream cheese over top, in that order. Spread the remaining cream cheese-mayonnaise mixture over top. Empty the remaining rice into the pan and press downwards until layers are firmly packed. Garnish with sesame seeds. Place in the refrigerator for at least 2 hours before serving.
6. 6 To serve, mix soy sauce, orange juice, and lime juice in a bowl. Dismount the sushi cake from the springform pan and serve it with the soy sauce.

By male

Ingredients

• ✓ orange
• white pepper
• worcestershire sauce
• lemon pepper seasoning
• salt
• white wine vinegar
• clam juice
• tomato juice
• garlic
• cilantro
• red onion
• cucumber
• tomato
• avocado
• serrano pepper
• lime
• lemon
• tilapia
• shrimp
• scallop

Instructions

1. 1 Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano pepper in a large bowl. Cover and refrigerate for 1 hour, stirring every so often.
2. 2 Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
3. 3 Whisk tomato and clam juice, vinegar, salt, lemon-pepper seasoning, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir to combine.
4. 4 Drain some of the citrus juices off the seafood mixture. Add avocado-tomato juice mixture and stir to combine. Refrigerate for 20 more minutes before serving.

By Shyla Lane

Ingredients

• ✓ orange
• cumin
• chipotle pepper
• salt
• skirt steak

Instructions

1. 1 Whisk orange juice, cumin, chile pepper, and sea salt together in a bowl and pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade and discard marinade.
3. 3 Cook the steak until it starts to firm and is reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

By Timothy F Koehler Sr

Ingredients

• ✓ orange
• tamarind pod
• water
• white sugar
• chile-lime seasoning
• butter

Instructions

1. 1 Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes.
2. 2 Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds.
3. 3 Blend outer casings with juicy pulp in an electric blender.
4. 4 Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
5. 5 Remove from heat and let cool, about 2 hours.
6. 6 Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.

By Lenora Sikes

Ingredients

• ✓ orange
• lemon
• green grape
• plum
• pineapple
• sugar
• black tea
• ice

Instructions

1. 1 In a large punch bowl, combine orange juice, lemon juice, grapes, plums and pineapple. Stir in sugar. Pour in tea and crushed ice.

By I_LOST_MY_PICKLE_ON_THE_SUBWAY

Ingredients

• ✓ orange
• orange juice
• tequila
• ice cube
• grenadine syrup
• maraschino cherry

Instructions

1. 1 Stir orange juice and tequila together. Fill a chilled 12-ounce glass with ice cubes; pour in orange juice mixture.
2. 2 Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with a slice of orange and a maraschino cherry.

By squawk93

Ingredients

• ✓ orange
• mango
• pineapple
• jicama
• cucumber
• banana
• lime
• chile-lime seasoning
• mint

Instructions

1. 1 Cut orange segments in half and place in a bowl. Add mango, pineapple, jicama, cucumber, and banana. Add lime juice and sprinkle with chile-lime seasoning; toss to coat. Sprinkle with mint.

By Yoly

Ingredients

• ✓ orange
• ice
• water
• tamarind concentrate
• white sugar
• lime

Instructions

1. 1 Fill six glasses with ice.
2. 2 Combine water, tamarind concentrate, and sugar in a pitcher; stir until sugar dissolves. Pour over ice and garnish each glass with an orange and lime slice.

By Sherbear1

Ingredients

• ✓ orange
• tomato
• kiwi
• red onion
• avocado
• cilantro
• jalapeno pepper
• garlic salt

Instructions

1. 1 In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt.

By TIM LILES

Ingredients

• ✓ orange
• pork shoulder
• onion
• garlic
• kosher salt
• cumin
• black peppercorn
• bay leaf

Instructions

1. 1 Place pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover.
2. 2 Bring to a boil over high heat, reduce heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top.
3. 3 Cover loosely and simmer until meat is tender, about 1 1/2 hours.
4. 4 Allow pork to cool, covered, in broth for 1 hour.
5. 5 Shred meat with two forks.

By Ken from CA

Ingredients

• ✓ orange
• corn husk
• white sugar
• lard
• ice cube
• corn masa dough
• baking powder
• milk
• orange juice
• raisin
• almond

Instructions

1. 1 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely.
3. 3 While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated.
4. 4 Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds.
5. 5 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
6. 6 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

By AnaMaría

Ingredients

• ✓ orange
• confectioners' sugar
• ice
• sweet and sour mix
• tequila
• amaretto
• orange liqueur
• lime

Instructions

1. 1 Slightly moisten rims of four 12-ounce glasses and dip in confectioners' sugar to rim the glasses; fill each with crushed ice.
2. 2 Combine sweet and sour mix, tequila, amaretto, and orange liqueur in a pitcher; stir. Pour mixture into the prepared glasses. Garnish each drink with orange and lime slices.

By ying

Ingredients

• ✓ orange
• lard
• pork shoulder
• bay leaf
• salt
• black pepper
• onion
• garlic

Instructions

1. 1 Heat the lard in a deep roasting pan over medium heat. Stir in the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze the orange into the mixture and drop in the orange halves. Add more lard if needed to cover all of the ingredients.
2. 2 Cook until the pork is tender enough to pull apart with a fork, 45 minutes to 1 hour. Discard the orange, onion, and garlic; strain the pork cubes from the lard using a slotted spoon.

By chefmikep

Ingredients

• ✓ orange
• clove
• mexican hawthorn
• water
• hibiscus petal
• cinnamon stick
• granny smith apple
• sugar cane
• pear
• brown sugar
• rum

Instructions

1. 1 Stud each orange with 6 whole cloves, using the pointed ends of the cloves to pierce the skin. Cut oranges into wedges. Reserve 12 wedges for garnish. Cut some slits into each hawthorn.
2. 2 Bring water, hibiscus petals, and cinnamon sticks to a boil over medium-high heat. Reduce heat and simmer until water is a deep pink color, 10 to 15 minutes.
3. 3 Remove hibiscus petals but leave cinnamon sticks in the water to infuse further. Stir in orange wedges, hawthorns, apples, sugar cane, pear, and brown sugar. Simmer, stirring occasionally, for at least 30 minutes.
4. 4 Ladle the punch into 12 mugs, making sure each mug gets some slices of fruit. Add 1 fluid ounce rum to each mug to give the punch an extra kick. Garnish mugs with reserved orange slices.

By FOODBEAST

Ingredients

• ✓ orange
• vegetable shortening
• white sugar
• egg
• vanilla extract
• masa harina
• baking powder
• cinnamon
• flour

Instructions

1. 1 Beat shortening and sugar in a large bowl with an electric mixer until creamy. Mix in eggs, orange zest, and vanilla.
2. 2 Combine corn flour, baking powder, cinnamon, and flour in another bowl; stir to combine. Add 1/2 of the flour mixture to the shortening mixture; mix on low speed until combined. Add remaining flour mixture and knead with your hands until dough is combined.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll a small portion of dough into a thin log; pinch the ends together to form a small ring. Place onto an ungreased baking sheet. Repeat with the rest of the dough, placing coricos as closely together on two baking sheets as you like; they do not spread.
5. 5 Bake in the preheated oven until coricos are golden brown all over, about 45 minutes, switching racks halfway through.
6. 6 Remove from the oven and transfer to wire racks to cool.

By StuffieAnnie

Ingredients

• ✓ orange
• pork butt
• garlic
• olive oil
• salt
• bay leaf
• black pepper
• cumin
• cinnamon
• five-spice powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Remove fat from pork; cut meat into 2-inch cubes and roughly chop fat.
3. 3 Mix together pork meat and fat with garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder in a large bowl until pork is coated completely.
4. 4 Transfer mixture to a 9x13-inch baking dish. Cover the dish tightly with heavy-duty aluminum foil, then place on a baking sheet.
5. 5 Bake in the preheated oven until pork is fork tender, about 3 1/2 hours.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove garlic, orange peel, and bay leaves from the baking dish. Transfer pork to a colander set in a bowl. Pour accumulated juices from the baking dish over pork. Return pork to the baking dish and drizzle with some accumulated juices.
7. 7 Cook under the preheated broiler for 3 minutes. Drizzle more accumulated juices over pork and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle with remaining accumulated juices.
8. 8 Enjoy!

By John Mitzewich

Ingredients

• ✓ orange
• ✓ orange
• white sugar
• salt
• ice cube
• lime
• cranberry juice
• tequila
• triple sec
• lime
• lemon-lime carbonated beverage

Instructions

1. 1 Rim 2 wine glasses with sugar and salt. Fill with ice. Add an orange slice and lime slice to each glass.
2. 2 Pour cranberry juice, tequila, triple sec, orange juice, and lime juice into a shaker. Shake well.
3. 3 Pour mixture evenly over ice in rimmed glasses. Top with lemon-lime beverage.

By Ashleigh Evans

Ingredients

• ✓ orange
• pork shoulder
• black pepper
• kosher salt
• vegetable oil
• bay leaf
• cumin
• oregano
• cayenne pepper
• milk

Instructions

1. 1 Season pork with pepper and salt.
2. 2 Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
3. 3 Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
4. 4 Preheat oven to 450 degrees F (230 degrees C).
5. 5 Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
6. 6 Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
7. 7 Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

By John Mitzewich

Ingredients

• ✓ orange
• white fish
• lime
• olive oil
• green chile pepper
• mango
• green onion
• tomato
• cilantro
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine white fish, lime juice, orange juice, olive oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
3. 3 Mix in mangoes and green onions; cover and chill in the refrigerator for 10 minutes more.
4. 4 Gently fold in tomatoes and cilantro.
5. 5 Season with salt and pepper and serve immediately.

By gem

Ingredients

• ✓ orange
• shiitake mushroom
• tomato
• onion
• green olive
• oregano
• lime
• ketchup
• hot sauce
• apple cider vinegar
• salt

Instructions

1. 1 Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.
2. 2 Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
3. 3 Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.

By gem

Ingredients

• ✓ orange
• garlic
• cumin
• salt
• oregano
• coriander
• black pepper
• cinnamon
• pork butt
• chicken soup base
• bay leaf
• vegetable oil

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 165 degrees F (74 degrees C) according to manufacturer's directions.
2. 2 Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.
3. 3 Cut pork butt into 2 chunks and rub with soup base. Sprinkle with spice mixture and rub until evenly distributed. Place pork into a large vacuum bag. Add orange slices and bay leaves throughout the bag. Seal using a vacuum sealer.
4. 4 Place bag into the water and set timer for 24 hours, turning bag over halfway through. When done, remove pork to a platter, reserving some or all of the juices.
5. 5 To crisp up carnitas, heat vegetable oil in a large cast iron skillet over high heat until smoking. Add shredded pork and fry until edges are browned and crispy, 1 to 2 minutes. Drizzle with reserved juices, if desired. Alternately, you may crisp under an oven broiler for 3 to 4 minutes.

By France Cevallos

Ingredients

• ✓ orange
• carrot
• tomato
• onion
• serrano pepper
• cilantro
• ketchup
• lime
• hot sauce
• salt
• tostada shell
• avocado

Instructions

1. 1 Mix carrots, tomato, onion, serrano pepper, and cilantro together in a bowl.
2. 2 Combine ketchup, orange juice, lime juice, and hot sauce in a separate bowl. Pour over vegetables and season with salt. Let stand for 1 hour until flavors are well combined. Drain.
3. 3 Serve on tostadas and garnish with avocado.

By Maria Antonia Orozco

Ingredients

• ✓ orange
• pork shoulder
• chicken broth
• onion
• oregano
• ancho chile
• poblano chile
• water
• apple cider vinegar
• jalapeno pepper
• garlic
• cilantro
• cumin

Instructions

1. 1 Combine pork, orange juice, broth, onion, and oregano in the inner pot of an electric pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
3. 3 Remove pork from the pot and drain. Transfer to a serving dish.
4. 4 Place ancho chiles in a heat-proof bowl. Pour boiling water over chiles and soak for 15 minutes. Drain chiles, reserving soaking water.
5. 5 Combine 1/2 cup chile soaking water, soaked ancho chiles, apple cider vinegar, jalapeno pepper, garlic, cilantro, and cumin in a blender. Blend to form a thick sauce. Pour sauce over pork and mix well.

By bdweld