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Fresh Cranberry Salsa
Dinner American

Fresh Cranberry Salsa

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place cranberries into a food processor, and pulse until finely chopped. They should still have some texture.
  2. 2 Transfer to a serving bowl; stir in sugar, orange liqueur, cucumber, celery and jalapeño. Let sit at room temperature for 15 minutes before serving to blend the flavors.

By Peach822

Grand Marnier® Scallops Appetizer with Fois Gras
Dinner American

Grand Marnier® Scallops Appetizer with Fois Gras

Prep
20 min
Cook
10 min
Total
105 min

Instructions

  1. 1 Rinse scallops and pat dry with paper towel. Pour all but 1 tablespoon Grand Marnier® into a glass or ceramic bowl and add scallops; marinate for 1 hour. Reserve remaining 1 tablespoon Grand Marnier®.
  2. 2 Drain scallops and pat with paper towels until very dry. Let rest at least 15 minutes. Sprinkle with salt and pepper on both sides. Sprinkle fois gras slice with salt and pepper on both sides.
  3. 3 Combine Seville orange marmalade and reserved Grand Marnier® in a small nonstick pot over very low heat until marmalade has thickened and has the consistency of chutney, 5 to 10 minutes.
  4. 4 Melt butter in a nonstick skillet over medium-high heat until it sizzles. Add scallops and pan-fry until well caramelized, 1 to 2 minutes. Flip scallops and pan-fry for 1 more minute. Remove from heat and transfer to a serving plate.
  5. 5 Meanwhile, quickly sear fois gras in a small nonstick saucepan over medium-high heat on both sides, about 30 to 40 seconds per side; do not overcook! Remove from heat and transfer to a small plate. Cut into 6 equal pieces with a sharp knife.
  6. 6 To assemble, top each scallop with a slice of fois gras, 1/2 teaspoon marmalade, and a sprig of watercress.

By Linda Loves Food

Cranberry Orange Duck
Dinner American

Cranberry Orange Duck

4.7

Prep
20 min
Cook
160 min
Total
185 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Season duck cavity with five-spice powder; add chopped onion and cubed orange to cavity.
  3. 3 Combine cranberries, orange liqueur, honey, white sugar, soy sauce, and orange zest in a saucepan; cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Cool slightly, about 3 minutes.
  4. 4 Place duck on a roasting rack inside a roasting pan; baste with glaze.
  5. 5 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read at least 165 degrees F (74 degrees C).

By Joan Devito

Orange Balsamic Glazed Salmon
Dinner American

Orange Balsamic Glazed Salmon

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine 1/4 cup Marie's Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze.
  2. 2 Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.
  3. 3 Preheat the oven's broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. Do not turn.
  4. 4 Toss spring mix with asparagus, fennel, and remaining 1/2 cup Marie's Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.

By Marie's Dressings

Elegant Turkey Stuffing
Dinner American

Elegant Turkey Stuffing

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place raisins in a small saucepan and cover with 1 cup of liqueur. Bring to a boil; remove from heat and set aside.
  2. 2 In a large skillet, melt 1/2 cup butter over medium heat. Sauté celery and onion in butter for 10 minutes; transfer to a large mixing bowl.
  3. 3 In the same skillet, cook sausage over medium-high heat until crumbled and evenly brown. Drain.
  4. 4 Combine sausage and stuffing mix with celery and onion mixture. Stir in raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur until stuffing is completely moistened. Season with sage, salt, and pepper.

By Joan

Chicken Francese
Dinner American

Chicken Francese

4.8

Prep
25 min
Cook
30 min
Total
85 min

Instructions

  1. 1 To make the chicken: Remove tenderloin from each chicken breast half, then fillet each half into two slices. Pound all chicken, including tenderloins, to a thickness of 1/4 inch.
  2. 2 Transfer chicken to a bowl and pour in enough milk to completely cover; soak for 30 minutes.
  3. 3 Mix bread crumbs, Pecorino Romano, and parsley together in a bowl. Remove chicken from milk and dredge in bread crumb mixture until evenly coated.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  5. 5 Heat olive oil in a large skillet over medium heat. Add chicken and cook until lightly browned, 2 to 3 minutes per side. Transfer to the prepared baking dish, season with salt and pepper, and place lemon slices over top.
  6. 6 To make the sauce: Pour wine into the skillet with chicken drippings and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add broth and lemon juice; boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken, then drizzle orange liqueur over top.
  7. 7 Bake in the preheated oven until sauce is bubbling and chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes.

By NANNYMM

Easy Blueberry Coulis
Dinner

Easy Blueberry Coulis

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine blueberries, sugar, lemon juice, and zest in a small pot and bring to a simmer over medium heat. Cook, stirring frequently, for 5 minutes.
  2. 2 Stir water and cornstarch together in a small bowl and add slurry to the pot. Cook until the mixture thickens, about 30 seconds.
  3. 3 Remove the pot from the burner and stir in orange liqueur. Pour coulis into a fine-mesh strainer and use the back of a spoon to force the liquid through. Serve hot or cold.

By Bren

Braised Orange Chicken
Dinner

Braised Orange Chicken

3.9

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
  2. 2 Cook and stir onion in the same skillet until softened, about 5 minutes.
  3. 3 Stir in garlic; cook and stir until fragrant, about 1 minute.
  4. 4 Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
  5. 5 Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.

By The Gruntled Gourmand

Blackberry Jalapeno Glazed Ham
Dinner

Blackberry Jalapeno Glazed Ham

5.0

Prep
15 min
Cook
193 min
Total
223 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Place jalapeno peppers on a baking sheet.
  2. 2 Broil in the preheated oven, turning every 2 to 3 minutes, until skin on the jalapenos is blackened and bubbling, 8 to 10 minutes.
  3. 3 Remove jalapeno peppers from oven and place in a resealable plastic bag; set aside for 5 to 10 minutes. Carefully open the bag and remove jalapeno peppers; let sit until easily handled. Peel blackened skin from jalapeno peppers, slice open, remove the seeds, and mince the pepper.
  4. 4 Combine jalapeno peppers, blackberries, water, brown sugar, honey, orange juice, orange-flavored liqueur, garlic, and orange zest in a saucepan over medium heat; simmer for 5 to 10 minutes. Reduce heat to low and continue simmering until glaze has reduced in size and is thickened, 5 to 10 minutes more. Mash the glaze with a potato masher until blackberries are broken down. Remove saucepan from heat.
  5. 5 Reduce oven temperature to 325 degrees F (165 degrees C). Place the ham in a roasting pan and brush some of the glaze over the ham; cover loosely with aluminum foil.
  6. 6 Bake in the preheated oven, basting with glaze every 20 minutes, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours. Remove ham from oven and brush with more glaze. Let stand for 10 minutes before slicing.

By WhitneyBondcom

Apricot Shrimp
Dinner

Apricot Shrimp

4.5

Prep
20 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Combine apricots and orange liqueur in a small bowl; let stand for at least 15 minutes.
  2. 2 Heat butter and olive oil in a large skillet over medium-high heat. Add bell pepper and green onions; stir constantly for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium and stir in shrimp. Cook until shrimp turn pink, about 2 minutes. Add apricot-orange liqueur mixture; cook and stir for 3 minutes.
  3. 3 Whisk water, lemon juice, soy sauce, cornstarch, and pepper together in a small bowl. Pour into the shrimp mixture and stir until slightly thickened and heated through, about 1 minute.

By lutzflcat

Duck à l'Orange
Dinner French

Duck à l'Orange

4.9

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
  3. 3 Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
  4. 4 Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
  5. 5 Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck, skin side down, in the skillet and cook until fat renders and skin is crisp, about 6 minutes.
  6. 6 Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
  7. 7 Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
  8. 8 Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top. Garnish with thin strips of orange zest.
  9. 9 Serve and enjoy.

By John Mitzewich

Caribbean Pasta with Shrimp
Dinner Caribbean

Caribbean Pasta with Shrimp

4.5

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use.
  2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. 3 Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes.
  4. 4 Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.
  5. 5 Transfer to a heated platter and sprinkle on the cilantro. Serve at once.

By LIEBELUNE

Basil Brad's Marinade of Love
Dinner French

Basil Brad's Marinade of Love

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk red wine, green onions, Worcestershire sauce, Dijon mustard, lemon juice, tomato paste, oregano, basil, chives, vinegar, orange liqueur, brown sugar, salt, black pepper, cumin, garlic, ginger, horseradish, and dill together in a large glass or ceramic bowl until combined.

By Basil Brad

Concord Cosmopolitan Martini
Drink American

Concord Cosmopolitan Martini

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour vodka, Cointreau, and grape juice into a cocktail shaker over ice. Cover and shake until the outside of the shaker has frosted. Strain into chilled martini glasses to serve.

By NYPD K9 COP

Holiday Mimosa
Drink American

Holiday Mimosa

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour orange liqueur in a shallow bowl; put sugar in a saucer. Dip the rims of 6 glasses in the orange liqueur and then in sugar to form a thinly sugared rim.
  2. 2 Divide remaining orange liqueur and orange juice among the 6 prepared glasses. Top with champagne. Serve immediately.

By SILVREZS

Figs Stuffed with Almonds and Chips
Appetizer American

Figs Stuffed with Almonds and Chips

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat your oven to 350 degrees F (175 degrees C).
  2. 2 Cut each fig in half. (If you cannot find fresh figs and would like to use dried figs, cut a little opening in the top of the fig and make a pocket for the stuffing.)
  3. 3 In a small mixing bowl, combine chocolate chips, almonds, and wine. Spoon about 2 teaspoons of the stuffing mixture into each fig half.
  4. 4 Bake on a cookie sheet for 10 minutes.

By Robyn Webb

Stuffed Strawberries
Dessert American

Stuffed Strawberries

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Cut tops off strawberries; stand upright on cut sides. Cut from tip towards bottom ¾ of the way down (for a fancier look, make a crosscut).
  2. 2 Beat cream cheese, confectioners' sugar, and orange liqueur in a bowl using an electric mixer (or process in a food processor) until smooth. Transfer to a piping bag with a star tip. Pipe filling into each strawberry; arrange on a serving platter.

By IMVINTAGE

Sidecar Cocktail
Drink American

Sidecar Cocktail

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Sprinkle sugar onto a small plate. Lightly wet half the rim of a chilled martini glass with a damp paper towel. Dip the moistened rim in sugar to coat.
  3. 3 Combine cognac, orange-flavored liqueur, and lemon juice in a cocktail shaker.
  4. 4 Add ice, cover, and shake until chilled.
  5. 5 Strain into the martini glass.

By Home Happy Hour