Type what you have

Ingredients

• ✓ orange
• long grain rice
• wild rice
• butter
• pecan

Instructions

1. 1 In a saucepan, saute rice in butter until brown, stirring frequently.
2. 2 Stir in contents of seasoning packet and orange zest.
3. 3 Mix together the orange juice and enough water to equal 2-1/3 cups water and add to rice.
4. 4 Bring to a boil, cover and simmer until liquid is absorbed, about 25 minutes.
5. 5 Stir in toasted pecans.

By Uncle Ben's

Ingredients

• ✓ orange
• cranberry
• white sugar
• red onion
• cabbage
• apple
• mayonnaise

Instructions

1. 1 In a small bowl, toss together the cranberries and sugar. Cover and refrigerate.
2. 2 In a large bowl, toss together the oranges, onion, cabbage, apple and mayonnaise until evenly coated. When ready to serve add cranberry mixture and toss again.

By Winna

Ingredients

• ✓ orange
• ✓ orange
• sugar
• butter
• egg
• cinnamon
• salt
• nutmeg
• sweet potato

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix sugar, butter, egg, cinnamon, salt, and nutmeg together in a bowl. Stir in sweet potatoes, orange zest, and orange juice until evenly incorporated. Pour mixture into a shallow 9x13-inch baking dish.
3. 3 Bake in the preheated oven until cooked through and bubbling, 1 hour. Serve hot or cold.

By Christina Kennedy

Ingredients

• ✓ orange
• honey
• garlic
• soy sauce
• balsamic vinegar
• black pepper
• water
• green bean
• olive oil
• tomato

Instructions

1. 1 Stir the honey, orange zest, garlic, soy sauce, balsamic vinegar, pepper, and water together in a bowl. Add the green beans and toss to coat. Allow to soak for 20 minutes, mixing every 5 minutes.
2. 2 Heat the olive oil in a saucepan over low heat; add the green beans to the hot oil and cover the saucepan. Pour the green beans and sauce into the pan and cook, shaking the pan regularly, until the beans are slightly tender, about 5 minutes. Add the tomatoes to the green beans, replace the cover, and continue cooking until the green beans are cooked though yet slightly crispy, about 5 minutes more.

By jennzy910

Ingredients

• ✓ orange
• raspberry flavored jell-o mix
• sugar
• water
• water
• cranberry
• pineapple
• red grape
• apple

Instructions

1. 1 Add the sugar to the gelatin. Stir in the boiling water and stir until the gelatin is dissolved. Stir in the cold water or the pineapples juice. Chill until gelatin is thick.
2. 2 Finely grind the cranberries and the orange in food processor or run through the meat grinder.
3. 3 Add the ground cranberry mixture, drained crushed pineapple, grapes and cubed apples to the thickened gelatin. Pour mixture into one 9 x 13 inch pan or a large bowl. Refrigerate overnight before serving.

By Mary T Moore

Ingredients

• ✓ orange
• grapefruit
• honey
• cilantro
• orange extract
• jicama
• pear
• apple
• mango

Instructions

1. 1 Cut the grapefruit in half, and set aside one half. Juice the remaining half, and combine with honey, cilantro, and orange extract. Set aside.
2. 2 Segment the reserved grapefruit, and combine with jicama, pears, oranges, apples, and mango in a large bowl. Pour cilantro dressing over the fruit, and stir to combine. Chill in the refrigerator for at least one hour before serving.

By SCHMATT

Ingredients

• ✓ orange
• sweet potato
• canola oil
• gochugaru
• brown sugar
• soy sauce
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil
2. 2 Peel sweet potatoes and cut crosswise into 3/4-inch-thick rounds.
3. 3 Toss together sweet potatoes, oil, and gochugaru (Korean chile flakes) in a bowl. Spread out in a single layer on a foil-lined baking sheet.
4. 4 Roast in the preheated oven until knife-tender, 15 to 18 minutes.
5. 5 Meanwhile, bring brown sugar, soy sauce, orange juice and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and simmer, uncovered, until a thick, syrupy glaze forms, about 15 minutes. Remove potatoes from oven.
6. 6 Position oven rack 6 inches from heat; preheat broiler. Lightly smash each potato slice with the bottom of a glass. Broil until browned in spots, about 3 minutes. Drizzle with glaze. Garnish with cilantro.

By Virginia Willis

Ingredients

• ✓ orange
• cranberry
• sugar
• celery
• walnut
• pineapple
• raspberry flavored gelatin mix
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place cranberries, orange (including rind), and sugar in a food processor. Pulse together until cranberries and orange are coarsely chopped and well combined with sugar.
3. 3 Transfer to a bowl. Stir in celery, walnuts, and pineapple until thoroughly mixed.
4. 4 Place gelatin in a bowl and pour hot water over top; whisk immediately to dissolve completely.
5. 5 Pour gelatin over the cranberry mixture. Stir to combine.
6. 6 Pour into the mold of your choice and chill until you are ready to serve.
7. 7 Enjoy!

By Jackie

Ingredients

• ✓ orange
• apple
• banana
• date
• walnut
• lemon
• cinnamon
• sugar
• red wine
• matzo meal

Instructions

1. 1 Blend apples, bananas, dates, walnuts, orange zest and juice, lemon zest and juice, cinnamon, and sugar in a food processor until chunky. Transfer apple mixture to a bowl and stir in wine. Gradually stir matzo meal into apple mixture, adding enough to soak up the wine; chill in refrigerator.

By Jfrosty

Ingredients

• ✓ orange
• beet
• beet green
• granny smith apple
• olive oil
• raspberry vinegar
• white sugar
• salt
• garlic
• sunflower seed

Instructions

1. 1 Wash and dry beets and greens. Shred greens to measure 2 cups and set aside.
2. 2 Place beets in a sauce pan with enough water to cover. Bring to a boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
3. 3 Trim and peel skins off beets; cut into 8 wedges.
4. 4 Combine orange sections, beets, and apples in a bowl.
5. 5 Whisk olive oil, vinegar, sugar, salt and garlic together in a bowl; pour over beet mixture and toss well.
6. 6 Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

By Allrecipes Member

Ingredients

• ✓ orange
• olive oil
• orange juice
• white wine vinegar
• salt
• black pepper
• romaine lettuce
• arugula
• kalamata olive
• red onion
• pine nut

Instructions

1. 1 Whisk together olive oil, orange juice and vinegar in a small bowl. Season with salt and pepper and set aside.
2. 2 Cut orange sections in half and add to a large bowl along with romaine lettuce, arugula, olives, and red onion. Toss until well combined.
3. 3 Drizzle half the dressing over the salad and toss to combine. Garnish with pine nuts. Serve the remaining dressing on the side to be used at the table.

By lutzflcat

Ingredients

• ✓ orange
• lemon
• candied mango
• ginger
• cinnamon stick
• star anise
• orange juice
• garam masala
• salt
• water
• sugar
• cranberry
• hot sauce

Instructions

1. 1 Place lemon zest and juice, orange zest, diced mango, ginger, cinnamon stick, star anise pod, orange juice, garam masala, salt, water, and sugar in a saucepan. Stir until sugar has dissolved.
2. 2 Bring to a simmer over medium heat. Reduce heat to low. Simmer until mango has softened and flavors blend, about 15 minutes.
3. 3 Add cranberries, raise heat to medium, and cook until cranberries pop and begin to break down, about 10 minutes. Mash any unpopped berries.
4. 4 Remove from heat and add 2 to 3 drops of ghost pepper hot sauce. Let cranberry sauce cool to room temperature and transfer to a serving bowl. Remove cinnamon stick and star anise pod before serving.

By John Mitzewich

Ingredients

• ✓ orange
• olive oil
• lime
• garlic
• oregano
• salt
• black pepper
• cumin
• shrimp
• olive oil

Instructions

1. 1 Make the marinade: Whisk oil, lime zest and juice, orange zest and juice, garlic, oregano, salt, pepper, and cumin together in a glass or ceramic bowl.
2. 2 Marinate the shrimp: Place shrimp into marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 1 1/2 hours.
3. 3 Remove shrimp from marinade, shaking off any excess. Reserve marinade.
4. 4 Heat oil in a large skillet over medium heat. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Transfer shrimp to a plate.
5. 5 Pour reserved marinade into the skillet. Simmer over medium-low heat until slightly thickened, 5 to 8 minutes. Serve alongside shrimp.

By Yoly

Ingredients

• ✓ orange
• orange juice
• lime juice
• olive oil
• cilantro
• garlic
• lime
• oregano
• salt
• black pepper
• cumin
• bay leaf
• chicken thigh

Instructions

1. 1 Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, oregano, salt, pepper, cumin, and bay leaves in a large resealable bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 6 hours or overnight. Flip the bag over occasionally and rub over chicken thighs to evenly distribute marinade.
2. 2 Place chicken and marinade in a slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Yoly

Ingredients

• ✓ orange
• pork butt roast
• salt
• black pepper
• orange juice
• lime juice
• olive oil
• cilantro
• garlic
• lime
• bay leaf
• oregano
• cumin

Instructions

1. 1 Gather all ingredients.
2. 2 Score fat side of pork butt in a crosshatch pattern, cutting about 1/8-inch deep. Season with salt and black pepper. Set aside.
3. 3 Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight. Flip bag occasionally and massage marinade over roast to evenly distribute.
4. 4 Transfer pork and marinade to a slow cooker. Cover slow cooker. Cook on Low until pork is fork-tender, 7 to 8 hours.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Transfer pork to a roasting pan, fat-side up. Broil until lightly browned and skin has crisped, 4 to 5 minutes.

By Yoly

Ingredients

• ✓ orange
• beef skirt steak
• lime
• olive oil
• garlic
• salt
• cumin
• black pepper
• oregano
• cayenne pepper
• onion
• cilantro
• salt
• lime wedge

Instructions

1. 1 Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
2. 2 Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
3. 3 Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
4. 4 Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
5. 5 Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
6. 6 Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.

By John Mitzewich

Ingredients

• ✓ orange
• beef tongue
• water
• black bean
• chipped beef
• chourico
• bacon
• vegetable oil
• garlic
• onion
• jalapeno pepper
• tomato
• salt
• cayenne pepper

Instructions

1. 1 Place tongue in a large pot, pour in enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 3 hours.
2. 2 Pour 1 quart water and black beans into a large saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover, and let stand 1 hour.
3. 3 When tongue is done, drain and plunge into cold water. Make a lengthwise cut in the skin, peel off, and discard. Slice the tongue into 1/4-inch slices, and stir into beans along with dried beef, chourico, and bacon. Add water if needed to cover, then bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.
4. 4 Heat the vegetable oil in a saucepan over medium heat, and stir in the garlic and onion. Cook until the onion has softened and turned translucent, then stir in the jalapeno and tomato. Season with salt, and cayenne pepper, then cook until the vegetables have softened, about 5 minutes. Remove from heat, and stir half of the vegetables into the cooking beans. Continue cooking the beans until tender, about 1 hour more.
5. 5 Once tender, remove 1/2 cup of beans, and mash with some of the cooking liquid to create a sauce. Stir in reserved vegetables.
6. 6 To serve, arrange the tongue and sausage onto a serving platter, pour the sauce overtop, and garnish with orange slices. Serve the remaining beans in a separate bowl.

By librarylady

Ingredients

• ✓ orange
• black bean
• onion
• ham
• calabresa sausage
• garlic
• salt
• cumin
• black pepper
• bay leaf
• olive oil
• collard green
• cassava flour
• butter
• white rice
• cilantro

Instructions

1. 1 Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; cover with water to fill line.
2. 2 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure until regulator is gently rocking, 5 to 7 minutes. Reduce pressure to low. Cook, adding water halfway if needed, until beans are tender and water is reduced to your liking, about 1 hour.
3. 3 Turn off heat. Let pressure release naturally according to manufacturer's instructions, about 5 minutes. Unlock lid and remove. Let feijoada cool until ready to serve.
4. 4 Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.
5. 5 Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.
6. 6 Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.

By GRECKLE

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

Instructions

1. 1 Gather all ingredients.
2. 2 Lightly smack each orange on the counter. Cut each orange in half and squeeze juice into a glass.

By CHELSEASKINGIRL

Ingredients

• ✓ orange
• sugar

Instructions

1. 1 Scrub oranges under hot running water and dry well. Finely grate zest into a bowl. Add sugar and stir to combine. Store in an airtight container in the refrigerator.

By Gehma

Ingredients

• ✓ orange
• carrot

Instructions

1. 1 Press carrots and oranges through a juicer and into a large glass.

By newday2d

Ingredients

• ✓ orange
• ground cinnamon
• tequila

Instructions

1. 1 Place orange slice between forefinger and thumb of left hand. Lick the skin just below thumb of left hand and sprinkle with a pinch of cinnamon. Place shot of tequila in right hand. Lick cinnamon, drink shot, and bite orange slice.

By Gabrielle MacMillen

Ingredients

• ✓ orange
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place confectioners' sugar into a bowl. Add 1 tablespoon orange juice and 1/4 teaspoon orange zest.
3. 3 Whisk until smooth, adding more juice as needed for desired consistency; reserve remaining zest and juice for another use.

By cukatie2983

Ingredients

• ✓ orange
• cranberry
• white sugar
• water

Instructions

1. 1 Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
2. 2 Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
3. 3 Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
4. 4 Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

By Goat Berry Kitchen

Ingredients

• ✓ orange
• cranberry
• sugar
• water

Instructions

1. 1 Zest and juice oranges; set juice aside.
2. 2 Combine cranberries, sugar, and orange zest in a saucepan; stir to combine. Cover with water and bring to a boil. Cook until cranberries begin to burst, 5 to 10 minutes.
3. 3 Reduce the heat to low, stir in orange juice, and simmer until flavors blend, about 1 hour.
4. 4 Remove from the heat and cool to room temperature, about 20 minutes. Refrigerate until jelled, at least 1 hour.

By lmaniloff

Ingredients

• ✓ orange
• white sugar
• cranberry
• pineapple

Instructions

1. 1 Cut zested oranges into quarters. Remove and discard remaining pithy skin.
2. 2 Blend oranges in a blender until pulpy; pour into a bowl with the sugar.
3. 3 Grind cranberries in the blender until finely chopped; add to sugar and oranges. Stir crushed pineapple into the mixture. Add about half the orange zest; stir.

By Becca

Ingredients

• ✓ orange
• soy sauce
• chicken broth
• orange zest

Instructions

1. 1 Bring orange juice, soy sauce, chicken stock, and orange zest to a boil in a saucepan. Reduce heat to medium-low and simmer until sauce has reduced to half of its original volume, about 30 minutes.

By Chef HamDog

Ingredients

• ✓ orange
• peach
• white sugar

Instructions

1. 1 Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don't lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight.
2. 2 The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil.
3. 3 While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer's instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension.

By Allrecipes Member

Ingredients

• ✓ orange
• water
• kale leaf
• banana

Instructions

1. 1 Blend orange in a blender until mostly juice.
2. 2 Add water and kale; blend again on High speed until kale is liquefied.
3. 3 Break bananas into chunks and add to the blender. Start blending at a lower speed until banana is incorporated. Increase speed to blend the mixture into a pudding-like texture.

By Georgina