Skip to content

Type what you have

Cook with

orange zest ×
Orange Monkey Bread
Snack American

Orange Monkey Bread

4.5

Prep
15 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch Bundt pan.
  2. 2 Toss sugar and orange zest together in a small bowl. Whisk orange juice and melted butter together in a separate small bowl.
  3. 3 Roll biscuit dough pieces into balls; dip each ball into orange juice mixture, then roll in sugar mixture. Arrange coated balls evenly into the prepared pan; pour remaining orange juice mixture over top.
  4. 4 Bake in the preheated oven until golden brown, about 30 minutes. Cool in the pan 3 to 5 minutes before turning out onto a serving platter. Serve warm.

By brenda

Orange Quick Bread
Snack

Orange Quick Bread

4.1

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. 2 In a large bowl, stir together baking mix, sugar and orange zest. Add orange juice, egg and vegetable oil; stir to combine. Fold in almonds and raisins. Pour batter into prepared pan.
  3. 3 Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

By Sara

Mincemeat Quick Bread
Snack

Mincemeat Quick Bread

4.5

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 x 3 inch loaf pan.
  2. 2 Mix together the egg, oil, orange peel, juice, and mincemeat, blending well. Combine flour, sugar, baking powder, baking soda, and salt; add gradually to the egg mixture. Mix just until moist. Pour into prepared pan.
  3. 3 Bake for 1 hour. Remove the loaf from the oven, and cool on a wire rack.

By Bev Austin

Bitter Chocolate, Lavender, and Banana Tea Loaf
Snack

Bitter Chocolate, Lavender, and Banana Tea Loaf

5.0

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan and line with parchment paper.
  2. 2 Beat banana, sugar, butter, and shortening together until smooth; mix in eggs. Stir fresh orange zest, dried orange peel, nutmeg, and vanilla extract into mixture. Gradually stir flour into moist ingredients. Fold chocolate and lavender into batter. Spoon batter into prepared loaf pan. Sprinkle coarse sugar crystals over batter.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.

By Lynn A Jaskowiak

Orange Peel Bread
Snack American

Orange Peel Bread

4.7

Prep
20 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Place orange zest in a saucepan with enough water to cover; bring to a boil and cook 5 minutes. Strain through a mesh strainer; return zest to saucepan. Discard cooking liquid.
  2. 2 Add ½ cup white sugar and ¼ cup water to the saucepan; return to a boil, then reduce heat to medium-low. Cook, stirring constantly, until water has evaporated; cool zest until lukewarm.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  4. 4 Whisk flour, baking powder, and salt together in a bowl; set aside. Whisk remaining 1 cup sugar and egg together in a separate bowl; stir in milk, butter, and cooled zest until combined. Stir in flour mixture just until moistened. Pour into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing from the pan to cool completely on a wire rack.

By Bob

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

Camping Bars
Snack American

Camping Bars

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Beat flour, oats, butter, wheat germ, orange peel, and 1/2 cup of packed brown sugar in a large bowl at low speed until just mixed. Beat at medium speed for 2 minutes (mixture will look dry).
  2. 2 Shape mixture into a ball with lightly floured hands, then pat into 8x8-inch baking pan.
  3. 3 Beat eggs with a 1/4 cup of packed brown sugar in a small bowl; stir in almonds and coconut. Pour evenly over mixture in pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the bar mixture comes out clean, about 35 minutes. Cool in pan on rack. Cut into 12 pieces.

By k blackburn

Homemade Fig Newtons
Snack

Homemade Fig Newtons

4.2

Prep
60 min
Cook
40 min
Total
875 min

Instructions

  1. 1 Combine whole wheat flour, ground walnuts, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
  2. 2 Beat butter, brown sugar, and honey together in a large bowl until light and fluffy. Add egg, orange zest, and vanilla extract; beat until thoroughly combined. Add flour mixture in 3 batches, mixing until just combined and dough is very soft and sticky.
  3. 3 Wrap dough in plastic wrap. Pat into a disk and refrigerate, 4 hours to overnight.
  4. 4 Place figs, water, honey, orange juice, vanilla extract, orange zest, and nutmeg in a medium saucepan. Bring filling mixture to a simmer over medium heat, stirring occasionally. Cook until figs are softened and fall apart easily when pressed with a spoon, about 15 minutes. Remove from heat and cool for 10 minutes.
  5. 5 Place filling mixture into a blender or food processor and puree until smooth. Pour puree into a glass container and let cool completely until filling has a spreadable consistency. Refrigerate until ready to use.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Place a piece of parchment paper on a work surface and generously flour the paper and a rolling pin. Roll out the chilled cookie dough into a 10x14-inch rectangle about 1/4 inch thick. Continue to flour the parchment and rolling pin as necessary. Divide dough into 4 strips about 3 1/2 inches wide by 10 inches long.
  8. 8 Divide the fig filling among the strips of dough. Spread filling lengthwise down the center of each piece, leaving about 1/2 inch of space on the sides. Gently pull one side of the dough halfway over the filling. Repeat with the opposite side and pinch to seal in the filling to form a cookie log about 1 inch wide and 10 inches long.
  9. 9 Gently roll the log over so it's seam-side down. Brush off any excess flour and gently press the top of the roll to flatten slightly. Repeat this process with the other dough strips.
  10. 10 Brush off any excess flour from the top of, and in between, the cookie logs. Gently lift the parchment paper, with the cookies still on it, onto a baking sheet. Arrange logs about 1 inch apart on the baking sheet.
  11. 11 Bake in the preheated oven until cookies just begin to brown and feel slightly crispy to the touch, 20 to 25 minutes. Let cookies cool for 5 minutes. Use a serrated knife to slice each log into 8 pieces about 1 1/4 inch long and 1 inch wide. Let cookies cool completely, at least 40 minutes.
  12. 12 Store cooled cookies in an airtight container until softened, 8 hours to overnight.

By Kim

Orange Loaf
Snack American

Orange Loaf

4.5

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Stir flour, baking powder, nuts, and salt together in a bowl.
  2. 2 Beat 1 cup sugar and butter together in a separate large bowl until fluffy; beat in eggs one at a time. Stir in 1/2 cup orange juice and orange zest. Pour in flour mixture, and stir until moistened; transfer into prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Remove loaf from oven, but not from pan.
  4. 4 Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to a rack to cool.

By Carol

Grandmother's Famous Cranberry Bread
Snack American

Grandmother's Famous Cranberry Bread

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
  2. 2 Whisk together the flour, sugar, baking powder, salt and baking soda.
  3. 3 Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
  4. 4 Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.

By Mim Harris

Spiced Orange Caramel Custard
Snack American

Spiced Orange Caramel Custard

5.0

Prep
35 min
Cook
60 min
Total
335 min

Instructions

  1. 1 Preheat oven to 300 degrees F. Place the ramekins in a deep oven-safe pan or dish. Set aside.
  2. 2 In a small saucepan, heat the heavy cream, whole milk, vanilla bean and scrapings, cinnamon stick, cardamom pods, orange zest and ginger over medium heat. Cook until it comes to a simmer. Turn off heat and let it steep for 10 minutes.
  3. 3 While the heavy cream is steeping, place the sugar and water in a medium saucepan with tall sides. Before turning on the heat, gently mix until the sugar turns the consistency of wet sand. Then cook the mixture, stirring occasionally, over medium-high heat until the sugar starts to melt and turns deep amber. Turn off the heat and slowly whisk in the warm heavy cream mixture.
  4. 4 In a large bowl, whisk together egg yolks and salt. Slowly stir in the warm caramel mixture. Strain this custard through a fine sieve and discard spices.
  5. 5 Pour the custard into the ramekins and fill the baking pan with boiling water to halfway up the sides of the ramekins. Be careful not to let the water enter inside the ramekin. Cover the baking pan with Reynolds Wrap® Aluminum Foil and place inside the oven.
  6. 6 Bake for 60-75 minutes until the center of the custard is set but still jiggles slightly. Remove from oven and let the ramekins sit in the pan until cool enough to handle. Dry the bottoms of the ramekins and refrigerate for at least 4 hours. Serve with whipped cream and chopped pistachios.

By Reynolds KitchensR

Limpa Bread
Snack European

Limpa Bread

4.3

Prep
Cook
Total

Instructions

  1. 1 Combine fennel seeds, cumin seeds, caraway seeds, cracked wheat, butter or margarine, molasses or barley malt, and orange zest in 1 1/3 cup of boiling water. Soak for 1 hour. (This pre-soaks the cracked wheat and pre-releases the other flavors.)
  2. 2 Add seed mixture along with baking soda, whole wheat or rye flour, high-gluten bread flour, dry yeast, gluten, and buttermilk powder into the pan of a bread machine in the order suggested by the manufacturer. Select the cycle for White Bread and the Light Crust setting. Start.

By MARBALET

Cranberry-Orange Muffins
Snack American

Cranberry-Orange Muffins

4.6

Prep
15 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Whisk flour, baking powder, baking soda, and salt together in a large bowl; stir in cranberries.
  3. 3 Whisk ¾ cup orange juice, white sugar, melted butter, egg, and zest of 1 orange together in a separate bowl; stir into flour mixture just until moistened. Do not overmix. Spoon batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes, before transferring to a wire rack; cool about 20 minutes.
  5. 5 Meanwhile, whisk confectioners' sugar, 1 tablespoon orange juice, and 1 pinch orange zest together in a small bowl. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

By Jedimom

Chef John's Hot Cross Buns
Snack American

Chef John's Hot Cross Buns

4.7

Prep
45 min
Cook
15 min
Total
350 min

Instructions

  1. 1 Make the dough: Heat rum in a small saucepan until steaming. Place currents into a small bowl and pour steaming rum over top; let sit for about 2 hours to soften. Drain; reserve liquid for another use.
  2. 2 Whisk warm milk, 1/4 cup bread flour, and yeast together in the bowl of a stand mixer. Let stand until small bubbles start to rise to the surface, about 15 minutes. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, and nutmeg. Add melted butter, then spoon in most of the remaining bread flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
  3. 3 Flatten dough into a large oval about 1/2-inch thick. Sprinkle strained currants evenly over the surface. Fold dough into thirds, then turn and fold into thirds again. Reshape dough into a round ball. Transfer to a lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until doubled in volume, about 2 hours.
  4. 4 Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface and flatten out into an even shape. Divide into 16 equal pieces using a bench scraper. Roll each piece of dough into a round ball. Arrange evenly on a silicone-lined baking sheet. Let rise for 15 minutes.
  5. 5 Mix 1/3 cup all-purpose flour with 1/4 cup water in a mixing bowl until mixture is thick enough to hold its shape but thin enough to pipe. Transfer to a piping bag and pipe a cross on top of risen bun. Let rise until doubled in volume again, another 15 or 20 minutes.
  6. 6 Preheat the oven to 425 degrees F (220 degrees C).
  7. 7 Bake the buns in the preheated oven until golden brown, about 15 minutes.
  8. 8 Meanwhile, make the glaze: Bring sugar and water to a simmer over medium heat. Cook until sugar dissolves and mixture starts to thicken, or until it reaches a temperature of 225 degrees F (110 degrees C). Remove from the heat.
  9. 9 Let buns cool on a rack for 5 minutes before glazing. Brush glaze lightly over the tops of the buns.

By John Mitzewich

Grilled Asian Ginger Pork Chops
Dinner Asian

Grilled Asian Ginger Pork Chops

4.3

Prep
5 min
Cook
10 min
Total
135 min

Instructions

  1. 1 In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
  2. 2 Preheat grill for high heat, and lightly oil grate.
  3. 3 Grill pork chops for 5 to 6 minutes per side, or to desired doneness.

By Lakmini Ebbinghaus

Orange Chicken Stir Fry
Dinner Asian

Orange Chicken Stir Fry

3.9

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
  2. 2 Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
  3. 3 Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.

By Kelly Dale-Carpenter

Orange Chicken Stir-Fry
Dinner Asian

Orange Chicken Stir-Fry

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
  2. 2 Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
  3. 3 Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
  4. 4 Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.

By PENNIETHEWOO

Instant Pot® Spicy Orange Chicken
Dinner Asian

Instant Pot® Spicy Orange Chicken

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.
  2. 2 Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. 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 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved.
  4. 4 Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.
  5. 5 Stir aji mirin into the sauce. Add chicken and vegetables back in.

By Shelly Exel-Miles

Spicy Orange Chicken
Dinner Asian

Spicy Orange Chicken

4.5

Prep
20 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Whisk together orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and red pepper flakes in a large bowl.
  2. 2 Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
  3. 3 Drain chicken thoroughly in a colander, reserving marinade.
  4. 4 Heat a large nonstick skillet over high heat. Cook and stir chicken in the hot skillet for 2 minutes; spoon out any excess liquid. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
  5. 5 Stir in white portions of green onions, garlic, and orange zest; cook and stir for 2 to 3 minutes. Pour in 1/2 of the reserved marinade; discard remaining marinade. Simmer until reduced and thickened, 3 to 4 minutes.
  6. 6 Stir in bell pepper, sugar snap peas, and jalapeño pepper; cook and stir until vegetables are warmed, about 2 minutes. Stir in green portions of green onions; cook and stir 1 minute.
  7. 7 Remove from heat. Garnish with cilantro and serve.

By John Mitzewich

Vegan General Tso's Chick'n
Dinner Asian

Vegan General Tso's Chick'n

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place frozen nuggets on a baking sheet.
  2. 2 Bake in the preheated oven for 7 minutes. Flip nuggets and continue to bake until heated through and crispy, 7 to 9 more minutes. Remove from the oven and keep warm.
  3. 3 While the nuggets are cooking, heat peanut oil in a wok or large skillet over high heat. Stir in white parts of green onions, red chiles, garlic, and orange zest. Cook, stirring, until chiles and garlic are fragrant, 1 to 2 minutes.
  4. 4 Add sugar, soy sauce, broth, vinegar, sesame oil, and ginger to the wok. Bring to a boil and cook until sauce is slightly thickened, about 3 minutes.
  5. 5 Whisk together water and cornstarch in a small bowl; stir into the sauce. Return to a boil and cook until thickened, about 1 minute. Remove and discard orange zest.
  6. 6 Stir nuggets into sauce to coat. Reduce heat to low; cook, stirring frequently, until nuggets are heated through, 2 to 3 minutes.
  7. 7 Serve nugget mixture over rice with broccoli. Sprinkle with sesame seeds and green parts of green onions.

By Juliana Hale

Orange Chicken
Dinner Asian

Orange Chicken

4.6

Prep
20 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water, rice vinegar, lemon juice, soy sauce, and orange juice for sauce into a saucepan over medium-high heat. Stir in brown sugar, green onion, orange zest, ginger, garlic, and pepper flakes; bring to a boil. Remove from heat, and cool for 10 to 15 minutes.
  3. 3 Place chicken in a resealable plastic bag. Pour in 1 cup cooled sauce. Seal the bag, and refrigerate for at least 2 hours. Reserve the remaining sauce.
  4. 4 Mix flour, salt, and pepper in another resealable plastic bag.
  5. 5 Remove chicken from the marinade and place into the bag of seasoned flour. Seal the bag and shake to coat.
  6. 6 Heat the olive oil in a large skillet over medium heat. Cook chicken in the hot skillet until browned on both sides.
  7. 7 Remove to a paper towel-lined plate and cover with aluminum foil. Wipe out the skillet.
  8. 8 Pour reserved sauce into the skillet and bring to a boil over medium-high heat. Mix together cornstarch and water until completely smooth. Stir into the boiling sauce.
  9. 9 Reduce heat to medium-low, add the chicken, and simmer, stirring occasionally, until cooked through, about 5 minutes.
  10. 10 Serve over rice and enjoy!

By HARRY WETZEL

Turkey Lettuce Wraps with Shiitake Mushrooms
Dinner Asian

Turkey Lettuce Wraps with Shiitake Mushrooms

4.8

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Bring 2 cups water to a boil in a small saucepan; turn off heat. Stir in rice noodles, cover the saucepan, and soak until soft, 5 to 7 minutes. Rinse noodles with cold water. Drain well.
  2. 2 Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Add mushrooms; cook until brown and soft, about 2 minutes. Transfer mushrooms to a bowl; set aside.
  3. 3 Heat remaining 2 teaspoons vegetable oil in the same skillet. Add turkey; cook until no longer pink, 5 to 7 minutes. Stir in green onions, water chestnuts, ginger, and garlic; cook for 1 minute. Add reserved mushrooms, soy sauce, and sugar; simmer to combine flavors, 1 to 2 minutes. Off heat, stir in vinegar, sesame oil, and orange zest.
  4. 4 Divide turkey filling among lettuce leaves; top with cooked noodles, a sprinkle of carrots, bean sprouts, peanuts, and cilantro. Serve with sweet chili sauce for dipping.

By blancdeblanc

General Tso's Chicken
Dinner Asian

General Tso's Chicken

4.8

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Heat vegetable oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  2. 2 Whisk egg in large mixing bowl. Add chicken, salt, sugar, and pepper; mix well. Mix in cornstarch, a little bit at a time, until chicken is well coated.
  3. 3 Working in batches, carefully drop one piece of chicken at a time into the hot oil. Fry until chicken turns golden brown and begins to float, about 3 minutes. Remove chicken to a plate and allow to cool as you fry the next batch.
  4. 4 Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Fry each batch until chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
  5. 5 To make the sauce: Heat vegetable oil in a wok or large skillet over high heat. Stir in green onion, garlic, whole chiles, and orange zest. Cook and stir until garlic turns golden and chiles brighten, 1 to 2 minutes.
  6. 6 Add sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ginger; bring to a boil and cook for 3 minutes. Whisk 2 teaspoons of cornstarch in water until dissolved. Stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute.
  7. 7 Stir chicken into the boiling sauce. Reduce heat to low and cook until chicken is heated through and has absorbed some of the sauce, about 3 minutes.

By ChefDaddy

General Tso's Whole Turkey
Dinner Asian

General Tso's Whole Turkey

4.0

Prep
60 min
Cook
210 min
Total
750 min

Instructions

  1. 1 Heat 3 tablespoons vegetable oil in a small skillet over medium heat. Toast dried red chiles in the hot oil until they turn dark red, about 2 minutes. Toss black pepper, 2 chopped green onions, light sesame oil, and 1 small chopped shallot into the hot oil; remove from heat.
  2. 2 Blend cranberry sauce, turkey broth, soy sauce, orange juice, white vinegar, plum wine, ginger, garlic, and orange zest in a blender until smooth. Transfer to a bowl. Stir toasted red pepper mixture into glaze. Divide glaze in half.
  3. 3 Place turkey into a large basting bag and pour half the glaze over the turkey and into the cavity. Seal the bag and refrigerate turkey overnight.
  4. 4 Dissolve cornstarch in the remaining half of the glaze and refrigerate in a covered container.
  5. 5 Preheat oven to 325 degrees F (165 degrees C).
  6. 6 Remove turkey from marinade; discard the used marinade. Set turkey onto a rack inside a roasting pan.
  7. 7 Mix white rice, wild rice, dried cranberries, walnuts, 2 small chopped green onions, 1 chopped shallot, and 1 tablespoon sesame oil in a bowl. Lightly stuff the turkey cavity with the rice mixture. Combine 1/3 cup vegetable oil with 1/3 cup sesame oil in a bowl and set aside.
  8. 8 Roast turkey in the preheated oven, basting with vegetable and sesame oil mixture every 15 minutes, until skin is browned and crisp, about 2 hours. Stir reserved glaze containing cornstarch thoroughly and baste turkey every 15 minutes until glaze has baked onto turkey and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), 1 1/2 to 2 more hours.

By Seattle Charlette

Orange Soy Sauce Reduction

Orange Soy Sauce Reduction

4.2

Prep
5 min
Cook
30 min
Total
35 min

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

Spiced Orange Cranberry Sauce
Caribbean

Spiced Orange Cranberry Sauce

4.8

Prep
Cook
Total

Instructions

  1. 1 Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about 1 hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.

By Barbara Yoder