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
• soy sauce
• sesame oil
• ginger
• garlic

Instructions

1. 1 Whisk soy sauce and sesame oil together in a small bowl. Stir in orange juice, ginger, and garlic until well combined.

By barefoot77

Ingredients

• ✓ orange
• chicken breast
• soy sauce
• honey
• garlic
• ginger
• black pepper

Instructions

1. 1 Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.

By april leigh

Ingredients

• ✓ orange
• guava nectar
• rice wine vinegar
• white sugar
• oyster sauce
• soy sauce
• salt
• chicken breast
• cornstarch
• vegetable oil
• broccoli
• garlic

Instructions

1. 1 In a large bowl, mix the guava nectar, rice wine vinegar, sugar, oyster sauce, soy sauce, and salt. Place the chicken in the bowl, cover, and marinate 30 minutes in the refrigerator.
2. 2 Drain the chicken, reserving remaining marinade. Place cornstarch on a plate. Dip the chicken in the cornstarch to coat.
3. 3 Heat the oil in a skillet over medium heat. Cook and stir the chicken until no longer pink and juices run clear. Remove chicken from the skillet, and set aside, reserving remaining oil and juices.
4. 4 Place a steamer basket in a pot over boiling water, and steam the broccoli 2 minutes, or until tender.
5. 5 In the skillet with the reserved oil and juices, cook and stir the orange zest and garlic for about 1 minute. Pour in the remaining marinade, and bring to a boil. Cook 5 minutes, or until thickened. Toss the chicken and broccoli in the skillet, and cook until heated through and coated with the marinade. Place chicken in the center of a platter. Arrange orange slices and broccoli around the chicken to serve.

By JORDANALI

Ingredients

• ✓ orange
• vegetable oil
• chicken
• salt
• pepper
• all-purpose flour
• dark cherry
• white sugar
• cornstarch
• almond

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then coat with flour. Fry in hot oil until browned, turning as needed. Reduce heat to medium, cover, and cook until meat is tender and juices run clear, about 25 minutes.
2. 2 Remove chicken from the skillet; pour off all but 1/4 cup drippings. Return the skillet to medium heat and stir in cherries, reserving some cherry liquid for later. Stir in sugar and bring to a boil. Dissolve cornstarch in reserved cherry liquid, then stir into the skillet. Cook, stirring gently, until thickened.
3. 3 Add orange slices and almonds to the skillet, then return chicken pieces to the skillet. Spoon sauce over chicken to coat; simmer over low heat for 5 to 10 minutes before serving.

By Daveeda Uditsky

Ingredients

• ✓ orange
• lemon
• lime
• rice vinegar
• miso paste
• sesame oil
• soba noodle
• cucumber
• carrot
• avocado
• green onion
• sesame seed

Instructions

1. 1 Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
2. 2 Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
3. 3 Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.

By Heather Healthy Vegan Recipes

Ingredients

• ✓ orange
• chicken
• oil
• orange juice
• tomato sauce
• white sugar
• blackstrap molasses
• soy sauce
• garlic
• ginger
• rice wine
• cornstarch

Instructions

1. 1 Blot chicken with paper towels until completely dry. Cut into 1- to 2-inch chunks.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and click to adjust to the highest heat. When the pot is hot, add oil and heat until shimmering. Add chicken and saute until it starts to get golden, stirring constantly so it doesn't stick to the bottom of the pot, for 2 to 3 minutes. Pour 3/4 cup orange juice into the pot and bring to a boil while scraping all the browned bits of food off the bottom of the pan with a wooden spoon.
3. 3 Add tomato sauce, sugar, molasses, soy sauce, garlic, orange zest, ginger, and rice wine; gently stir until all ingredients are combined and coated in sauce. Cancel Saute function.
4. 4 Close and lock the lid, and make sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Allow the Instant Pot® to remain on for 10 minutes with the Keep Warm function. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function and click to adjust to the lowest heat.
6. 6 Combine 3 tablespoons freshly squeezed orange juice with cornstarch in a medium bowl; whisk until combined with no lumps. Add to the Instant Pot® and stir to combine. Cook, stirring gently, until sauce thickens, about 3 minutes. Simmer for 2 to 3 minutes more.
7. 7 Cancel Saute function and let stand until sauce thickens further, 5 to 7 minutes. Serve.

By Brian Widmer

Ingredients

• ✓ orange
• cooking spray
• chicken breast
• arrowroot powder
• soy sauce
• rice vinegar
• garlic
• sesame oil
• ginger
• fish sauce
• sriracha sauce
• water

Instructions

1. 1 Preheat a 5.3-quart air fryer to 400 degrees F (200 degrees C) if recommended by manufacturer. Spray the air fryer basket with cooking spray.
2. 2 Place chicken in a mixing bowl. Place 1 1/2 teaspoons of the arrowroot powder in a small bowl and set aside for later. Sprinkle remaining arrowroot powder over chicken and toss until evenly coated. Spray lightly with cooking spray and place in a single layer in the prepared air fryer basket.
3. 3 Air-fry for 6 to 8 minutes. Stir, and air-fry for 4 more minutes.
4. 4 While the chicken is cooking, combine orange zest, orange juice, soy sauce, rice vinegar, garlic, sesame oil, ginger, fish sauce, and Sriracha in a small saucepan over medium heat; bring to a boil.
5. 5 Add water to the reserved arrowroot powder and stir until there are no lumps. Slowly pour into the saucepan, stirring rapidly to avoid lumps. When the mixture thickens, remove from the heat.
6. 6 Remove chicken from the air fryer and combine with sauce.

By Bibi

Ingredients

• ✓ orange
• zucchini
• carrot
• red cabbage
• red bell pepper
• bean sprout
• almond butter
• honey
• ginger root
• soy sauce
• miso
• garlic
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
3. 3 Slice carrots into long strips with vegetable peeler similar to the zucchini.
4. 4 Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
5. 5 Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
6. 6 Pour half of sauce into cabbage mixture and toss to coat.
7. 7 Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

By Raw_Angel

Ingredients

• ✓ orange
• beef top sirloin steak
• soy sauce
• honey
• cornstarch
• olive oil
• cauliflower
• red bell pepper
• carrot
• ginger root
• garlic
• salt
• cauliflower rice
• green onion
• crushed red pepper

Instructions

1. 1 Freeze beef to make it easier to slice, about 1 hour. Thinly slice.
2. 2 Whisk 1/2 cup orange juice, soy sauce, honey, and cornstarch together in a small bowl.
3. 3 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower; cook, stirring frequently, for 5 minutes. Add bell peppers and carrot; cook, stirring frequently, until crisp-tender, about 3 minutes more. Transfer to a bowl.
4. 4 Heat remaining oil in the skillet over medium-high heat. Add beef; cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to the bowl with vegetables, reserving drippings in the skillet.
5. 5 Add ginger, garlic, and 2 teaspoons orange zest to the skillet; cook, stirring, until fragrant, about 30 seconds. Add orange juice mixture and salt. Bring to a boil; cook until thickened, about 2 minutes. Stir in beef and vegetables to coat; cook until heated through. Serve over cauliflower rice. Garnish with green onions and crushed red pepper.

By lkb

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
• chicken thigh
• orange juice
• lemon juice
• soy sauce
• green onion
• ginger
• garlic
• sriracha sauce
• vegetable oil
• salt
• black pepper
• brown sugar
• cornstarch
• water

Instructions

1. 1 Blot chicken thighs with a paper towel and trim off excess fat with kitchen shears. Cut chicken into bite-sized chunks.
2. 2 Stir orange juice, lemon juice, soy sauce, green onions, orange zest, ginger, garlic, and Sriracha together in a bowl.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. When the pot is hot, add oil and swirl it around. Add chicken, salt, and pepper and saute for 2 minutes. Cancel Saute function.
4. 4 Pour orange sauce mixture into the Instant Pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Turn the Instant Pot back to the Saute function. Stir in brown sugar.
7. 7 Stir cornstarch and water together in a small bowl; stir slurry into the Instant Pot and let cook until the sauce has thickened, 2 to 3 minutes.

By BrandonS

Ingredients

• ✓ orange
• black pepper
• salt
• cooking spray
• chile-garlic sauce
• ginger
• tamarind paste
• butter
• white sugar
• orange juice
• chicken broth
• chicken breast
• black pepper
• salt
• garlic
• herbes de provence
• olive oil

Instructions

1. 1 Make the chicken: Whisk oil, herbes de Provence, garlic, salt, and pepper together in a bowl. Add chicken and stir to coat. Cover and refrigerate, turning occasionally, for 1 to 6 hours.
2. 2 About 30 minutes prior to cooking, make the glaze: Whisk broth, orange juice, sugar, orange zest, melted butter, tamarind paste, and ginger together in a saucepan over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from the heat and stir in chile-garlic sauce, salt, and pepper. Reserve 3 tablespoons glaze in a small bowl for basting.
3. 3 Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Grill chicken on the preheated grill, basting occasionally with reserved tamarind juice, until no longer pink inside and the juices run clear, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C).
6. 6 Transfer chicken to a serving plate and pour remaining tamarind glaze over top.

By Sarah

Ingredients

• ✓ orange
• wild rice
• long-grain white rice
• black sesame seed
• green onion
• orange bell pepper
• yellow bell pepper
• red bell pepper
• bamboo shoot
• broccoli
• garlic
• chicken breast
• vegetable oil
• ginger
• garlic powder
• stevia powder
• sesame oil
• soy sauce

Instructions

1. 1 Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
2. 2 Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
3. 3 Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
4. 4 Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.

By Mitchell Webber

Ingredients

• ✓ orange
• water
• long-grain brown rice
• beef broth
• soy sauce
• chili-garlic sauce
• marmalade
• sesame oil
• salt
• cornstarch
• cooking spray
• beef shoulder tender
• vegetable oil
• carrot
• green onion
• red bell pepper
• garlic
• ginger
• sesame seed

Instructions

1. 1 Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges.
2. 2 Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
3. 3 Stir together zest, orange juice, broth, soy sauce, chili-garlic sauce, marmalade, sesame oil, and salt in a small bowl. Whisk in cornstarch.
4. 4 Coat a wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Stir-fry beef until browned, 2 to 3 minutes. Transfer to a bowl. Add vegetable oil and carrot to the wok; stir-fry for 3 to 4 minutes. Add green onions and bell pepper; stir-fry for 2 to 3 minutes more. Add garlic and ginger; stir-fry for 30 seconds more.
5. 5 Return beef to the wok. Stir cornstarch mixture, then add to the wok. Cook, stirring, until thickened and bubbling. Add orange sections; cook, stirring, for 1 minute more.
6. 6 Divide rice among 4 plates; top with beef mixture and sprinkle with sesame seeds.

By pkkilleen

Ingredients

• ✓ orange
• soba noodle
• soba noodle
• red pepper flakes
• white sugar
• ginger
• soy sauce
• rice vinegar
• garlic
• red bell pepper
• green onion
• carrot
• cucumber
• sesame seed
• peanut
• peanut oil
• firm tofu
• water
• tamarind pod

Instructions

1. 1 Break open tamarind pods and scoop out flesh into a large bowl. Cover with hot water and let soften, about 1 hour. Push softened tamarind through a sieve with the back of a spoon to extract pulp, discarding seeds and tough fibers. Measure out a 1/2 cup of tamarind pulp; set aside.
2. 2 Slice tofu crosswise into 6 rectangles. Cut rectangles in half into 12 squares. Cut squares in half diagonally to make 24 triangles. Layer tofu on paper towels, pressing to extract excess liquid, about 30 minutes.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
4. 4 Toss tofu triangles with 2 tablespoons peanut oil; arrange on baking sheet.
5. 5 Bake in the preheated oven until golden brown, 45 to 60 minutes.
6. 6 Combine peanuts and sesame seeds in a large skillet or wok over medium heat; toast until fragrant, about 1 minute. Transfer to a bowl.
7. 7 Heat 1 1/2 teaspoon peanut oil in the same skillet over medium-high heat. Add cucumber, carrots, green onions, and red bell pepper; saute just until crisp-tender, about 2 minutes. Transfer to a bowl.
8. 8 Heat remaining 1 1/2 teaspoon peanut oil in the same skillet over medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add tamarind pulp, orange juice, rice vinegar, soy sauce, ginger, sugar, and red pepper flakes; simmer until sauce is combined, about 3 minutes.
9. 9 Stir baked tofu triangles, peanuts, and sesame seeds into the sauce. Fold in cucumber mixture.
10. 10 Fill a large pot with water and bring to a boil. Add light and dark soba noodles; cook, stirring occasionally, under tender, about 3 minutes. Drain. Transfer to a large bowl. Top with tofu and cucumber mixture.

By Jocelyn Helling

Ingredients

• ✓ orange
• black pepper
• green onion
• basil
• apple
• water
• cornstarch
• chicken broth
• pork tenderloin
• coconut extract
• mirin
• paprika
• eel sauce
• soy sauce
• garlic
• yellow bell pepper
• red bell pepper
• onion
• chili powder
• brown sugar
• ginger root
• peanut oil

Instructions

1. 1 Heat the peanut oil in a large skillet over low heat. Stir in the ginger, brown sugar, and chili powder. Cook and stir for several minutes until the brown sugar has melted and the ginger is fragrant. Add the onion, red bell pepper, yellow bell pepper, and garlic. Increase heat to medium and continue cooking until the onion has softened and turned translucent, about 7 minutes.
2. 2 Stir the soy sauce, unagi sauce, paprika, mirin, and coconut extract into the vegetable mixture; bring to a simmer. Add the pork cubes and chicken stock; return to a simmer. Reduce heat to medium-low, cover, and simmer until the pork is tender and no longer pink in the center, about 15 minutes.
3. 3 Dissolve the cornstarch in the water; stir into the simmering pork. Add the apple and orange cubes; cover and cook until the apple is becoming tender, about 5 minutes. Stir in the basil, green onions, and black pepper; cook 2 minutes more before serving.

By trisham

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