Type what you have

Ingredients

• ✓ orange zest
• apple
• lemon
• pecan
• mayonnaise
• raisin
• vanilla extract
• celery seed
• salt
• stevia powder

Instructions

1. 1 Place apples in a large bowl and sprinkle lemon juice over the top; toss to coat. Stir pecans, mayonnaise, raisins, orange zest, vanilla extract, celery seed, salt, and stevia into apples until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

By Sue Sparrow

Ingredients

• ✓ orange zest
• olive oil
• lemon juice
• orange blossom water
• orange juice
• arugula
• fig
• gorgonzola cheese
• pistachio
• sea salt
• black pepper

Instructions

1. 1 Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
2. 2 Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

By Anastasia

Ingredients

• ✓ orange zest
• cranberry
• orange juice
• white sugar
• cashew
• turkey
• celery
• mayonnaise
• applesauce
• kosher salt
• sage
• thyme
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
2. 2 Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
3. 3 Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
4. 4 Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

By Jason N - Home Chef

Ingredients

• ✓ orange zest
• beef top sirloin
• water
• long grain rice
• white sugar
• rice wine vinegar
• orange juice concentrate
• soy sauce
• salt
• oil
• cornstarch
• ginger
• garlic
• broccoli

Instructions

1. 1 Gather all ingredients.
2. 2 Lay beef in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes.
3. 3 Meanwhile, bring water and rice to a boil in a medium saucepan.
4. 4 Reduce heat to medium-low, cover, and simmer until rice is tender, about 20 minutes.
5. 5 Mix together sugar, rice vinegar, orange juice concentrate, soy sauce, and salt in a small bowl. Set aside.
6. 6 Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat.
7. 7 Fry coated beef in hot oil in small batches until crispy and golden brown; set aside. Drain oil from the wok, leaving about 1 tablespoon.
8. 8 Add ginger, garlic, and orange zest to remaining oil in wok.
9. 9 Cook and stir briefly until fragrant. Pour in soy sauce mixture; bring to a boil and cook until thick and syrupy, about 5 minutes.
10. 10 Stir in fried beef and cook until heated through.
11. 11 Serve hot over steamed rice and garnish with broccoli.

By BEC

Ingredients

• ✓ orange zest
• beef tenderloin
• orange juice
• rice vinegar
• soy sauce
• hot chile paste
• brown sugar
• garlic
• water
• cornstarch
• cooking spray
• green onion
• salt
• black pepper

Instructions

1. 1 Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
2. 2 Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
3. 3 Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
4. 4 Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
5. 5 Stir in light parts of green onion and orange zest; cook for 30 seconds.
6. 6 Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
7. 7 Season with salt and black pepper to taste.

By John Mitzewich

Ingredients

• ✓ orange zest
• beef top sirloin
• soy sauce
• cornstarch
• sesame oil
• baking soda
• soy sauce
• orange juice concentrate
• rice vinegar
• sesame oil
• brown sugar
• cornstarch
• peanut oil
• garlic
• ginger root
• red pepper flakes

Instructions

1. 1 Combine beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate, 1 to 3 hours.
2. 2 Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until garlic begins to brown, 20 to 30 seconds. Add beef; cook and stir until beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into beef, and cook until sauce has thickened and turned clear, about 30 seconds.

By Dianemwj

Ingredients

• ✓ orange zest
• sesame seed
• green onion
• garlic
• onion
• red chili
• peanut oil
• banana ketchup
• sesame oil
• soy sauce
• sugar
• rice wine
• rice vinegar
• chicken thigh
• cornstarch
• sesame oil
• egg
• peanut oil

Instructions

1. 1 Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate.
3. 3 Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.

By CRAIG

Ingredients

• ✓ orange zest
• soft tofu
• cucumber

Instructions

1. 1 Puree tofu, cucumber, and orange zest in a food processor until smooth.

By stronglive1

Ingredients

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

Instructions

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

By Chef HamDog

Ingredients

• ✓ orange zest
• vanilla yogurt
• strawberry
• maple nut granola
• blueberry

Instructions

1. 1 Mix yogurt and orange zest together in a bowl.
2. 2 Layer some of the strawberries, yogurt mixture, granola, and blueberries in a parfait glass. Repeat layers until all the ingredients are used up.

By Jennifer Baker

Ingredients

• ✓ orange zest
• butter
• confectioners sugar
• orange juice
• brandy

Instructions

1. 1 Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.

By Emma

Ingredients

• ✓ orange zest
• cranberry
• cinnamon stick
• orange juice
• brown sugar
• water

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

Ingredients

• ✓ orange zest
• confectioners sugar
• butter
• orange liqueur

Instructions

1. 1 Beat confectioners' sugar and butter together in a large bowl until well combined. Stir in orange liqueur and orange zest. Beat until light and fluffy. Use to frost a cooled cake.

By Carol

Ingredients

• ✓ orange zest
• egg
• sugar
• all-purpose flour
• baking powder
• orange juice

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
2. 2 Separate the eggs while cold, then bring to room temperature.
3. 3 Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
4. 4 In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
5. 5 Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

By Jackie Lim

Ingredients

• ✓ orange zest
• strawberry
• sugar
• heavy cream
• coconut macaroon

Instructions

1. 1 Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
2. 2 When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
3. 3 Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
4. 4 To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ orange zest
• orange juice
• tequila
• cranberry
• white sugar
• salt

Instructions

1. 1 Bring orange juice, tequila, and orange zest to a boil in a saucepan over medium heat. Add cranberries, sugar, and salt; simmer until a jam-like sauce forms, about 25 minutes.
2. 2 Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

By Fioa

Ingredients

• ✓ orange zest
• lemon zest
• sugar substitute
• pomegranate juice
• vodka
• lime

Instructions

1. 1 Muddle lemon and orange zest with sugar substitute in a cocktail shaker. Add pomegranate juice and vodka. Fill the shaker halfway with ice and shake vigorously. Strain into a chilled stemmed glass. Garnish with lime slice.

By Sweet'NLowR

Ingredients

• ✓ orange zest
• clove
• cranberry sauce
• brown sugar
• red wine
• mustard

Instructions

1. 1 If making a ham, score the ham, and stud with the whole cloves. In a small saucepan over medium heat, combine the cranberry sauce, orange zest, brown sugar, red wine, and mustard. Stir to blend. Bring to a boil, then remove from heat and set aside. If using the sauce for turkey, mix the whole cloves into the sauce while cooking.
2. 2 To glaze meat, use half of the glaze before roasting, and use the remaining to baste during the last 30 minutes of cooking.

By SWIZZLESTICKS

Ingredients

• ✓ orange zest
• cranberry
• white sugar
• orange juice
• salt
• cinnamon stick

Instructions

1. 1 Combine cranberries, sugar, orange juice, orange zest, and salt in 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 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add cinnamon stick and select Saute function; cook until sauce thickens, 5 to 10 minutes. Remove and discard cinnamon stick.
3. 3 Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

By Fioa

Ingredients

• ✓ orange zest
• water
• white sugar
• orange juice
• lemon juice
• cranberry
• brandy

Instructions

1. 1 Inspect four 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until cranberry sauce is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine water and orange zest in a small pan over medium heat; cover and bring to a boil. Reduce the heat and simmer for 15 minutes. Drain, reserving all zest and 1/3 cup liquid.
3. 3 Return zest and reserved liquid to the pan; add sugar, orange juice, and lemon juice. Bring to a boil, then reduce the heat and simmer, stirring often, for 3 minutes.
4. 4 Add cranberries. Increase the heat to medium-high and boil until cranberries have popped and a small spoonful of sauce sets on a cold plate, about 10 minutes.
5. 5 Remove from the heat and stir in brandy. Pour into the prepared jars, filling to within 1/2 inch of the top. Cool to room temperature, then seal and store in the refrigerator.

By Claudia

Ingredients

• ✓ orange zest
• olive oil
• paprika
• cinnamon
• cumin
• black pepper
• pork sirloin roast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine olive oil, orange zest, paprika, cinnamon, cumin, and pepper in a small bowl; mix to form a paste.
3. 3 Apply paste to the top and sides of the roast. Feel free to apply all around the roast if desired. Place pork in a roasting pan.
4. 4 Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the roast reads 145 degrees F (63 degrees C), 40 to 50 minutes.
5. 5 Remove from the oven and tent with foil. Allow to rest at least 10 minutes before slicing and serving.

By Steve Ciavarro

Ingredients

• ✓ orange zest
• corn muffin mix
• egg
• milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
2. 2 In a large bowl, stir together muffin mix, egg, milk and orange zest. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 20 to 25 minutes, until golden brown.

By MARCIEP

Ingredients

• ✓ orange zest
• apple cider
• white sugar
• cinnamon stick
• clove
• cranberry

Instructions

1. 1 Combine the apple cider, sugar, cinnamon sticks, orange zest, and cloves in a large saucepan. Bring to a boil over high heat. Turn heat to low; simmer until sugar is dissolved and the flavors are blended, 10 to 15 minutes.
2. 2 Stir cranberries into the saucepan, turn heat to high, and bring to a boil. Cook, stirring constantly, until cranberries begin to pop, 5 to 10 minutes. Reduce heat to low, and cook until sauce begins to thicken, about 5 minutes. Remove cinnamon sticks and cloves. Pour into shallow dish to cool and serve.

By Jay Lynne Stuart

Ingredients

• ✓ orange zest
• ✓ orange zest
• cranberry
• white sugar
• orange juice
• water
• lime juice
• lime zest

Instructions

1. 1 Stir cranberries, sugar, orange juice, water, lime juice, 1 teaspoon orange zest, and lime zest together in a saucepan; bring to a boil. Reduce heat to low; cook at a simmer until cranberries pop, about 20 minutes. Set aside to cool to room temperature.
2. 2 Transfer cooled sauce to serving bowl, cover with plastic wrap, and refrigerate until cold, about 1 hour. Garnish with a pinch of orange zest to serve.

By Jon Pierce

Ingredients

• ✓ orange zest
• fig
• port wine
• rhubarb
• fruit pectin
• white sugar

Instructions

1. 1 Inspect 8 half-pint jars for cracks and rings for rust, discard any defective ones. Immerse in simmering water until rhubarb jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine figs, port wine, and orange zest in a bowl. Soak for 2 to 3 hours.
3. 3 Combine soaked figs, soaking liquid, and rhubarb in a saucepan over medium heat and bring to a boil. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and starts to fall apart, about 3 minutes.
4. 4 Stir in pectin and bring mixture to a full rolling boil over high heat. Add sugar and stir to dissolve. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a ladle or a large spoon.
5. 5 Pack rhubarb-fig jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By UlrikeB

Ingredients

• ✓ orange zest
• white sugar
• all-purpose flour
• orange juice
• lemon juice
• egg
• whipped cream

Instructions

1. 1 In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 9 inch round layer cake.

By Carol

Ingredients

• ✓ orange zest
• orange juice
• vegetable oil
• paprika
• mustard
• salt
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
3. 3 Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By tigerpaws

Ingredients

• ✓ orange zest
• raspberry vodka
• strawberry vodka
• lemon-lime flavored carbonated beverage
• raspberry liqueur

Instructions

1. 1 In an old-fashioned glass over ice, combine raspberry vodka, strawberry vodka, and lemon-lime soda. Float raspberry liqueur on top. garnish with a twist of orange zest.

By KENINNY

Ingredients

• ✓ orange zest
• water
• granulated sugar
• orange juice
• lemon juice
• pineapple

Instructions

1. 1 In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
2. 2 In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
3. 3 Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

By JENINE7

Ingredients

• ✓ orange zest
• cranberry
• blueberry
• orange juice
• white sugar
• vanilla

Instructions

1. 1 Heat cranberries, blueberries, orange juice, sugar, orange zest, and vanilla in a saucepan over medium heat. Cook and stir until the sugar dissolves and berries soften, about 15 minutes. Cover and chill until ready to serve.

By Karen