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Spicy Pineapple Sauce
Appetizer

Spicy Pineapple Sauce

4.3

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 In a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth.
  2. 2 In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes.

By Michele O'Sullivan

Brandied Candied Walnuts
Appetizer

Brandied Candied Walnuts

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
  3. 3 Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
  4. 4 Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.

By California Walnuts

Instant Pot® Cocktail Wieners with Smoky Chipotle-Orange Sauce
Appetizer

Instant Pot® Cocktail Wieners with Smoky Chipotle-Orange Sauce

3.0

Prep
5 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine ketchup, chipotle salsa, orange zest, orange juice, Worcestershire sauce, onion and cilantro in a bowl. Mix chipotle-orange sauce until thoroughly combined.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®). Add the chipotle-orange sauce and cocktail wieners and stir to blend. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Sprinkle cilantro on top and serve immediately, or switch the multi-functional pressure cooker to slow cooker mode to keep warm.

By bdweld

Hawaiian Ham and Pineapple Salsa
Appetizer

Hawaiian Ham and Pineapple Salsa

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Mix Marinade Mix, mango nectar, honey and lime juice in large bowl. Remove 1/4 cup of the marinade mixture; set aside.
  2. 2 Cook cubed canned ham and 1/4 cup of the reserved marinade mixture in large skillet on medium heat until lightly browned. Remove from heat.
  3. 3 Stir pineapple, onion and jalapeno into remaining marinade mixture in large bowl until well blended. Top with ham mixture. Sprinkle with nuts. Serve dip with tortilla chips.

By McCormick Spice

Cold Melon Salsa
Appetizer American

Cold Melon Salsa

3.5

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe, red onion, jalapeno and cilantro. Stir in the orange juice, almonds, salt and lime juice. Refrigerate for at least 4 hours before serving for best flavor.

By JOHN F

Best Melon, Mango, and Avocado Salad
Appetizer American

Best Melon, Mango, and Avocado Salad

4.7

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.
  2. 2 Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.
  3. 3 Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.

By justjulie

Summer Fruit Salsa
Appetizer American

Summer Fruit Salsa

5.0

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Combine tomatoes, mango, bell peppers, onion, strawberries, kiwi, and nectarine in a large bowl. Add olive oil, orange juice, salt, and pepper; mix well. Stir in cilantro.
  2. 2 Cover and refrigerate for 30 minutes to 1 hour.

By Vanessa

Jerk Grilled Chicken Wings
Appetizer Caribbean

Jerk Grilled Chicken Wings

4.8

Prep
30 min
Cook
20 min
Total
290 min

Instructions

  1. 1 Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
  2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate.
  3. 3 Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side.
  4. 4 Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.

By BencyCooks

Melon, Mango, and Avocado Salad
Appetizer American

Melon, Mango, and Avocado Salad

4.7

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Combine onion and vinegar in a small bowl. Cover the bowl; refrigerate for at least 1 hour.
  2. 2 Add orange zest and juice to a bowl; whisk in oil and season with ¼ teaspoon salt and black pepper. Stir in cantaloupe, watermelon, mango, cilantro, and pickled onion.
  3. 3 Cut avocados into ½-inch dice; place in a small bowl. Drizzle with lime juice; season with salt. Lightly stir. Divide avocados between 6 large martini or wine glasses; top with melon salad and garnish with lime slices.

By blancdeblanc

Orange Pikelets
Snack Other

Orange Pikelets

4.3

Prep
10 min
Cook
4 min
Total
24 min

Instructions

  1. 1 Combine 1/3 cup plus 1 1/2 tablespoon orange juice and sugar together in a bowl.
  2. 2 Sift 3/4 cup plus 2 tablespoons self-rising flour and salt in another bowl. Add to juice mixture; mix until batter is just combined. Let batter rest, about 10 minutes.
  3. 3 Heat a skillet over medium heat. Coat with cooking spray. Drop spoonfuls of batter into hot skillet and cook until golden, about 2 minutes per side.

By jacki

Chunky Cinnamon-Orange Applesauce
Dinner Other

Chunky Cinnamon-Orange Applesauce

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Cook apples and orange juice in a large heavy pot over medium heat, stirring frequently, until apples begin to soften, about 10 minutes. Stir white sugar, brown sugar, cinnamon, orange zest, lemon zest, nutmeg, and lemon juice into apples. Cook, stirring often, until applesauce is chunky and thickened, about 25 minutes. Serve warm or chilled.

By Annie

Passover Lemon Sponge Cake
Snack Other

Passover Lemon Sponge Cake

3.5

Prep
25 min
Cook
60 min
Total
145 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
  2. 2 Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
  3. 3 Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
  4. 4 Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.

By petersonh11

Blintz Souffle II
Dessert Other

Blintz Souffle II

4.7

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
  3. 3 Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

By Lisa Altmiller

Moist Passover Apple Cake
Dessert Other

Moist Passover Apple Cake

4.4

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with vegetable shortening.
  2. 2 Beat egg whites in a metal, glass, or ceramic bowl with an electric mixer until stiff peaks form. Lift the beater or whisk straight up: egg whites should form a sharp peak that holds its shape. Set aside.
  3. 3 Place egg yolks, oil, and orange juice into a large bowl; beat with an electric mixer until creamy and thick, about 5 minutes. Stir in 1 cup sugar, mixing well, then lightly stir in matzo cake meal and salt until incorporated. Use a rubber spatula or wire whisk to fold about 1/3 of the beaten egg whites into matzo meal mixture. Gently run the spatula through the center of mixture, then around the sides of the bowl, repeating until fully incorporated. Add remaining egg whites, folding until just incorporated.
  4. 4 Mix together remaining 3/4 cup sugar with cinnamon in a small bowl until well combined. Spread 1/2 of the batter into the prepared baking dish; distribute apples evenly over batter. Sprinkle apples with about 2/3 of the sugar-cinnamon mixture. Spread remaining batter over apples; sprinkle remaining sugar-cinnamon mixture over the top of cake.
  5. 5 Bake in the preheated oven until cake is golden brown, about 45 minutes. Cut into squares while still warm.

By Rhonda

Chanukah Cookies
Dessert Other

Chanukah Cookies

4.7

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets. Sift flour, baking powder, and salt into a large bowl.
  2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract and orange juice. Gradually stir in flour mixture to form a dough.
  3. 3 Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired holiday shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.
  4. 4 Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool briefly on the baking sheets before removing them to a wire rack to cool completely.

By DelightfulDines

Carrot and Sweet Potato Tzimmes
Dinner Other

Carrot and Sweet Potato Tzimmes

3.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.
  2. 2 Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.
  3. 3 Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.
  4. 4 Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.

By SHEBETH

Chicken Delirious and Buttered Rice (for Pressure Cooker)
Dinner Other

Chicken Delirious and Buttered Rice (for Pressure Cooker)

3.3

Prep
25 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Place onions, green bell peppers, and carrots in the pressure cooker; add chicken. Whisk 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil together in a bowl; pour over chicken mixture. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. COUNT BOTH IN COOK TIME
  2. 2 While chicken is cooking, combine water and rice in a microwave-safe casserole dish. Cook on high in microwave until water is absorbed and rice is tender, 15 to 20 minutes. Stir butter into rice; toss well.
  3. 3 Release pressure from the pressure cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  4. 4 Whisk 1/2 cup orange juice and cornstarch together in a bowl; stir into hot chicken mixture until whiskey sauce is thickened. Serve chicken over the hot buttered rice.

By TOCOYOTE

Mom's Favorite Jewish Apple Cake
Dessert Other

Mom's Favorite Jewish Apple Cake

4.9

Prep
20 min
Cook
75 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
  2. 2 Combine 5 tablespoons sugar and cinnamon in a large bowl. Add apple slices; toss to coat.
  3. 3 Beat flour, 2 cups sugar, oil, eggs, orange juice, baking powder, salt, and vanilla extract in a separate bowl until smooth and thoroughly blended. Batter will be thick.
  4. 4 Transfer ½ batter to the prepared pan; top with ½ apple slices. Add remaining ½ batter; neatly arrange remaining ½ apple slices on top.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 ¼ hours. Cool in the pan for 1 hour. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack to cool completely.

By Judy in Delaware

Jewish Apple Cake with Orange Glaze
Dessert Other

Jewish Apple Cake with Orange Glaze

4.6

Prep
25 min
Cook
85 min
Total
230 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch tube pan.
  2. 2 Mix apples, 5 tablespoons sugar, and 2 tablespoons ground cinnamon in a bowl and set aside. Beat the oil and 2 cups of sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Beat in the vanilla and 1/4 cup of orange juice with the last egg. Combine the flour, baking powder, and salt in a small bowl and stir into the sugar mixture; mixing until just incorporated. Pour half of the batter into the prepared tube pan. Layer the apple mixture on top, then pour the remaining batter over the apples.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 25 minutes. Allow cake to cool completely in the pan before removing.
  4. 4 To make the glaze: Combine butter, 1/3 cup of orange juice, and 2/3 cup of sugar in a bowl. Pour over the warm cake while still in the pan.

By SharonTurley

Moist Holiday Honeycake
Dessert Other

Moist Holiday Honeycake

4.7

Prep
20 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Place an oven rack in an upper position in the oven. Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt) with cooking spray.
  2. 2 In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together canola oil, honey, white and brown sugars, eggs, vanilla, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until thoroughly incorporated. Pour the batter into the prepared pan.
  3. 3 Bake on the upper shelf of the preheated oven until golden brown and a toothpick inserted into the center comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning out onto a serving platter.

By Amybobamy

Honey Cake with Orange Glaze
Dessert Other

Honey Cake with Orange Glaze

4.2

Prep
25 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. 2 In a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. In a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. Stir in the flour mixture, alternating with the coffee in several additions. Mix in the shredded apple, if desired.
  3. 3 Transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. Bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. Allow the cake to cool until warm, about 15 minutes.
  4. 4 In a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour the glaze over the warm cake.

By Savannah

Pan Seared Tuna with Citrus-Herb Vinaigrette
Dinner Other

Pan Seared Tuna with Citrus-Herb Vinaigrette

4.5

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
  2. 2 Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
  3. 3 Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
  4. 4 When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
  5. 5 Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
  6. 6 To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

By Ryan Nomura

Easy Pineapple Sorbet
Dessert

Easy Pineapple Sorbet

3.6

Prep
5 min
Cook
Total
305 min

Instructions

  1. 1 Mix orange juice and pineapple in a blender on high speed until smooth. Transfer to a covered container; freeze for at least 5 hours.

By Tstarzec

Mimosa
Drink American

Mimosa

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Divide orange juice between two flute glasses.
  3. 3 Top with chilled Champagne.
  4. 4 Serve and enjoy!

By Jodi Hamrick