Type what you have

Ingredients

• ✓ orange marmalade
• duck breast
• salt
• chicken broth
• orange liqueur
• sherry vinegar
• orange zest
• cayenne pepper
• duck fat
• flour
• butter

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

Ingredients

• ✓ orange marmalade
• pork chop
• soy sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.

By DENEMI

Ingredients

• ✓ orange marmalade
• curry powder
• salt
• water
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken.
3. 3 Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water).
4. 4 Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.

By Wilma Scott

Ingredients

• ✓ orange marmalade
• carrot
• brown sugar
• butter

Instructions

1. 1 Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade. Cover the bowl loosely with plastic wrap.
2. 2 Cook in the microwave on high for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high in 30-second intervals, stirring after each interval, until carrots are coated with glaze.

By Brittany Austin

Ingredients

• ✓ orange marmalade
• ham
• mustard
• garlic powder
• black pepper
• clove

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place ham on its side in a roasting pan. Mix marmalade and spices in a small bowl until well blended. Brush 1/2 of the marmalade mixture over ham, gently separating slices so mixture can reach middle of ham. Cover loosely with foil.
2. 2 Bake in the preheated oven for 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.

By McCormick Spice

Ingredients

• ✓ orange marmalade
• salmon
• orange juice
• egg
• coconut
• mustard

Instructions

1. 1 Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until coconut is golden brown and fish is easily flaked with a fork.
4. 4 In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm, and serve as a dipping sauce for the salmon.

By Ellen

Ingredients

• ✓ orange marmalade
• chicken wing piece
• chicken drumette
• chicken flat
• sweet chili sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
3. 3 Bake in the preheated oven until no longer pink at the bone and skin is crispy, 45 to 50 minutes.
4. 4 Combine orange marmalade and chili sauce in a large bowl. Add cooked wings to marmalade-chili sauce; toss until well coated. Plate wings; pour extra sauce on top.

By bdweld

Ingredients

• ✓ orange marmalade
• cranberry
• cherry
• water
• cinnamon
• salt
• brown sugar

Instructions

1. 1 Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
3. 3 Select Saute function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off Instant Pot and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.

By France Cevallos

Ingredients

• ✓ orange marmalade
• pork shoulder roast
• seasoned salt
• cooking oil
• garlic
• teriyaki sauce
• water

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Heat oil in a Dutch oven over medium-high heat. Sprinkle roast on both sides with seasoned salt. Place into the hot oil and brown for 2 to 3 minutes per side. Add garlic and saute just until slightly browned, about 1 minute. Remove from the heat and drain excess oil.
3. 3 Mix teriyaki sauce, marmalade, and water together in a small bowl; pour over browned roast. Cover with the lid.
4. 4 Bake in the preheated oven until roast is fork-tender, 2 to 3 hours. Shred roast with 2 forks and pour teriyaki juices over.

By ShanaGator

Ingredients

• ✓ orange marmalade
• olive oil
• onion
• garlic
• chicken breast
• water
• soy sauce
• sriracha hot sauce

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes.
2. 2 Increase heat to medium-high, add chicken to onion mixture, and cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes.
3. 3 Stir water, soy sauce, and Sriracha sauce into chicken mixture. Reduce heat to medium, cover the skillet, and cook for 30 minutes. Stir marmalade into chicken mixture, bring to a simmer, and cook until chicken is tender and falling apart, about 15 minutes more.

By princesspottymouth

Ingredients

• ✓ orange marmalade
• mango
• lime juice
• cilantro
• green onion
• chili powder
• black pepper
• salt
• tilapia fillet
• vegetable oil

Instructions

1. 1 Combine mango, marmalade, lime juice, cilantro, and green onion for salsa in a small bowl.
2. 2 Mix together chili powder, pepper, and salt; sprinkle on both sides of tilapia fillets.
3. 3 Heat oil in a large skillet over medium heat. Add tilapia and cook until opaque in the center and fish flakes easily with a fork, 3 to 5 minutes per side.
4. 4 Serve with salsa.

By cookinmom

Ingredients

• ✓ orange marmalade
• soy sauce
• orange juice concentrate
• honey
• balsamic vinegar
• garlic
• pork tenderloin
• cornstarch
• water

Instructions

1. 1 Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
2. 2 Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
5. 5 Remove the cover and allow the meat and juices to stand for 10 minutes.
6. 6 To serve, slice the meat and drizzle with pan juices.
7. 7 If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

By Love2cook2

Ingredients

• ✓ orange marmalade
• amaretto cookie
• butter
• sweet potato
• butter
• brown sugar
• amaretto liqueur
• ginger

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix crushed cookies with 1/2 cup butter in a bowl. Mash sweet potatoes with 1/4 cup butter in separate bowl; add brown sugar, marmalade, amaretto liqueur, and ginger to sweet potatoes. Mix well. Pour sweet potato mixture into a 9x9-inch baking dish; top with cookie mixture.
3. 3 Bake in the preheated oven until cooked through and bubbling, about 30 minutes.

By thisgurlluvs2cook

Ingredients

• ✓ orange marmalade
• long grain rice
• water
• salad dressing
• shrimp
• chipotle pepper
• adobo sauce
• cilantro

Instructions

1. 1 Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat salad dressing in a large skillet over medium-high heat. Cook shrimp in dressing until beginning to firm, about 4 minutes. Stir marmalade and chipotle peppers into shrimp mixture and continue cooking until shrimp are completely pink, about 3 minutes more. Remove from heat and stir in cilantro. Serve over rice.

By Crystal

Ingredients

• ✓ orange marmalade
• corn oil
• apple juice
• brown sugar
• raisin
• pumpkin pie spice
• curry powder
• sweet potato
• cranberry
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
2. 2 Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.

By Mazola

Ingredients

• ✓ orange marmalade
• cranberry
• clove
• pork chop
• salt
• pepper
• honey

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish.
2. 2 In a bowl, mix cranberries, marmalade, and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture.
3. 3 Place the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.

By Penny

Ingredients

• ✓ orange marmalade
• chicken thigh
• yogurt
• red pepper flake
• paprika
• onion powder
• salt
• black pepper
• lemon
• garlic
• ginger
• peanut oil

Instructions

1. 1 Use a sharp knife to slice a criss-cross pattern (#) into the top of each chicken thigh. Place chicken, hatched-sides up, into a large glass or ceramic bowl.
2. 2 Add yogurt, marmalade, pepper flakes, paprika, onion powder, salt, pepper, lemon juice, garlic, and ginger to the chicken. Mix with a spatula until all ingredients are well mixed and chicken is completely covered in the marinade. The paprika will give the marinade a light red color; don't be alarmed. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
3. 3 Remove chicken from the marinade and let sit for 1 hour before frying.
4. 4 When ready to fry, heat 1 inch oil in a large frying pan to 375 degrees F (190 degrees C).
5. 5 Shake excess marinade off chicken; don't shake off too much though! Discard the remaining marinade. Add chicken to the hot oil with the hatched-sides down. Fry until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. A little black is good, it adds tons of flavor. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove from the oil and allow to rest for 5 minutes before serving.

By Nick B

Ingredients

• ✓ orange marmalade
• orange juice
• cranberry juice
• white sugar
• cranberry
• pear
• orange zest
• vanilla extract
• star anise
• salt

Instructions

1. 1 Combine orange juice, cranberry juice, and sugar in a saucepan over medium-high heat; bring to a boil. Cook, stirring occasionally, for about 5 minutes.
2. 2 Stir in 1/2 of the cranberries, pear, orange zest, vanilla extract, star anise, and salt, and return to a boil. Reduce heat and simmer for about 5 minutes. Add the remaining cranberries and cook, stirring often, until cranberries start to burst and mixture starts to thicken, about 10 minutes.
3. 3 Remove from heat. Stir in orange marmalade and set aside. Sauce will continue to thicken as it cools. Cover and refrigerate until ready to serve.

By lutzflcat

Ingredients

• ✓ orange marmalade
• chicken wing
• five-spice powder
• sesame oil
• avocado oil
• ginger
• sambal oelek
• garlic
• salt
• white pepper
• chive
• sesame seed

Instructions

1. 1 Place an oven rack in the center of the oven and another oven rack about 6 inches from the heat source. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
2. 2 Blot chicken wing pieces with a paper towel and place in a gallon-sized resealable bag.
3. 3 Combine orange marmalade, five-spice powder, sesame oil, avocado oil, ginger, sambal oelek, garlic, salt, and white pepper in a blender; blend until smooth. Add marinade to chicken wings in the bag, squeeze out all the air, and seal. Squish chicken wings around in the sealed bag until well coated with marinade.
4. 4 Place coated chicken wings in a single layer on the prepared sheet pan.
5. 5 Bake in the preheated oven on the center rack for 30 minutes. Flip and bake an additional 30 minutes. Remove from the oven.
6. 6 Preheat the oven's broiler. Broil chicken wings until they sizzle and turn a deep brown color, watching carefully so they don't burn, 3 to 5 minutes. Remove from the oven. Sprinkle with chives and sesame seeds.

By Bibi

Ingredients

• ✓ orange marmalade
• all-purpose flour
• salt
• black pepper
• egg
• water
• coconut milk
• coconut flake
• shrimp
• vegetable oil
• horseradish

Instructions

1. 1 Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
2. 2 Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.
3. 3 Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.
4. 4 Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

By Bill Breeze

Ingredients

• ✓ orange marmalade
• cooking spray
• chicken breast
• salt
• pepper
• horseradish
• rosemary

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with nonstick cooking spray.
2. 2 Season chicken breasts with salt and pepper; place in prepared dish. Combine orange marmalade, horseradish, and rosemary in a small bowl; pour over chicken.
3. 3 Bake the chicken in the preheated oven until no longer pink in the center, and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jessica Dudley

Ingredients

• ✓ orange marmalade
• sea scallop
• orange liqueur
• pate
• sea salt
• black pepper
• butter
• watercress

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

Ingredients

• ✓ orange marmalade
• chicken drumstick
• salt
• black pepper
• dijon mustard
• barbecue sauce
• sambal oelek
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season drumsticks with salt and pepper and place in an oven-proof dish.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
5. 5 Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
6. 6 Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
7. 7 Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

By Yoly

Ingredients

• ✓ orange marmalade
• sesame oil
• soy sauce
• ginger
• garlic
• white rice vinegar
• salmon fillet
• scallion
• sesame seed

Instructions

1. 1 Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ orange marmalade
• baking spray
• confectioners' sugar
• yellow cake mix
• egg
• water
• cranberry
• granulated sugar
• pecan
• whipped cream

Instructions

1. 1 Preheat oven to 350 degrees F. Spray 2 (15x10x1-inch) baking pans with baking spray. Line with parchment paper; spray with additional baking spray. Set aside. Sprinkle 2 clean kitchen towels with 1/4 cup each confectioners' sugar; set aside.
2. 2 Beat cake mix, eggs and water in large bowl with electric mixer on low speed 30 seconds or until well blended. Beat on medium speed 2 minutes. Pour evenly into prepared pans.
3. 3 Bake 12 to 15 minutes or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pans to loosen cakes. Immediately invert each cake onto a prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up each cake and towel to form 2 separate rolls. Cool completely on wire racks.
4. 4 Meanwhile, combine cranberries and granulated sugar in medium saucepan; cook over medium heat 10 minutes or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.
5. 5 Unroll cakes. Spread 1/2 cup marmalade evenly over each cake to within 1 inch of edges; top evenly with cranberry mixture. Re-roll cakes, using towels as guide. Trim ends of each cake. Cut each cake into 10 slices. Top each slice with a serving of Reddi-wip. Serve immediately.

By Reddi-wip

Ingredients

• ✓ orange marmalade
• whole-wheat noodle
• chicken stock
• tamari sauce
• ginger root
• black pepper
• lemon
• peanut oil
• chicken breast
• stir-fry vegetable

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil.
2. 2 Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
3. 3 Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
4. 4 Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
5. 5 Remove sauce from heat. Stir in lemon juice and set aside.
6. 6 Heat peanut oil in a large skillet over medium-high heat.
7. 7 Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
8. 8 Remove chicken from skillet and set aside, leaving oil in the pan.
9. 9 Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
10. 10 Remove ginger root piece from sauce and discard.
11. 11 Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
12. 12 Serve over whole-wheat noodles.

By cookied

Ingredients

• ✓ orange marmalade
• sage
• salt
• thyme
• turkey
• butter
• orange juice
• honey
• orange

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine sage, salt, and thyme in a small bowl. Rub 1/2 of the sage mixture all over turkey, then place turkey in a large roasting pan.
3. 3 Bring butter, orange juice, marmalade, honey, and orange sections to a boil in a saucepan over medium-high heat. Reduce heat and simmer uncovered until thickened, stirring occasionally, 15 to 20 minutes. Stir in remaining sage mixture. Brush over turkey, reserving leftover glaze for basting.
4. 4 Bake turkey in the preheated oven for 5 hours and 30 minutes, basting every 30 minutes. Cover turkey lightly with foil and continue baking until no longer pink at the bone and the juices run clear, 30 minutes to 1 hour, occasionally brushing with glaze. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area before slicing, 10 to 15 minutes.

By Sarah Watson

Ingredients

• ✓ orange marmalade
• cooking spray
• cod fillet
• honey
• orange juice
• mustard
• sesame oil
• soy sauce
• black pepper
• parsley

Instructions

1. 1 Set an oven rack 6 inches below the heat source and preheat the oven's broiler. Coat a broiler pan with cooking spray and place cod fillets on top.
2. 2 Mix marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl until well combined.
3. 3 Broil cod in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top; continue to broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets.
4. 4 Brush fillets with remaining glaze. Garnish with parsley.

By lutzflcat

Ingredients

• ✓ orange marmalade
• chicken thigh
• salt
• black pepper
• olive oil
• bourbon
• mustard
• onion
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken thighs with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Brown chicken on both sides, about 2 minutes per side. Transfer chicken thighs to an 8-inch square baking dish.
3. 3 Combine orange marmalade, bourbon, mustard, onion, and garlic in a small bowl. Pour sauce into the skillet. Cook and whisk over medium heat to cook off the bourbon, about 2 minutes. Pour sauce over chicken thighs in the baking dish.
4. 4 Bake in the preheated oven, uncovered, until chicken thighs are longer pink and juices run clear, about 25 minutes. An instant-read thermometer inserted in the center should read 165 degrees F (74 degrees C).

By Chef Mo

Ingredients

• ✓ orange marmalade
• ginger root
• garlic
• soy sauce
• brown sugar
• hot pepper sauce
• mustard powder
• beer
• prime rib roast
• olive oil
• black pepper

Instructions

1. 1 Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
4. 4 Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

By William Uncle Bill Anatooskin