Type what you have

Ingredients

• ✓ orange
• brown mustard
• olive oil
• oregano
• salt
• pepper
• yukon gold potato
• lamb leg
• garlic

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
3. 3 Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
4. 4 Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 30 minutes while roasting, and add 1/4 to 1/2 cup of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.

By Diana Moutsopoulos

Ingredients

• ✓ orange
• ✓ orange
• white sugar
• water
• cinnamon
• phyllo dough
• egg
• greek yogurt
• olive oil
• white sugar
• baking powder

Instructions

1. 1 Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil.
3. 3 Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges.
4. 4 Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour the orange, egg, and yogurt mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices.
5. 5 Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.

By Diana Moutsopoulos

Ingredients

• ✓ orange
• milk
• sugar
• butter
• yeast
• bread flour
• egg
• egg white
• almond
• apricot
• lemon
• mahlepi
• egg yolk
• milk
• almond

Instructions

1. 1 Combine milk, sugar, and butter in a saucepan over low heat and warm to 112 degrees F (44 degrees C). Remove from heat. Stir in yeast and wait for mixture to bubble.
2. 2 Place flour in a large bowl. Add yeast mixture, whole eggs, egg white, chopped almonds, apricots, orange zest and juice, lemon zest, and mahlepi. Mix together. Knead dough until well mixed, adding extra flour if necessary until dough is only slightly sticky. Set dough aside until doubled in size, about 1 hour.
3. 3 Combine egg yolk and 1/4 cup milk in a bowl and place in the refrigerator.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Knead risen dough to expel bubbles and divide into 2 equal parts. Divide each half into 3 equal balls. Roll each ball into a rope about 18 inches long. Braid 3 ropes to make a loaf and tuck the ends underneath and place on a baking sheet. Repeat with remaining 3 ropes to form a second loaf. Brush egg yolk mixture on top of each loaf and sprinkle with slivered almonds. Brush again with egg yolk mixture.
6. 6 Bake in the preheated oven until loaves are brown and sound hollow when tapped on the bottom, about 40 minutes.

By breadlover

Ingredients

• ✓ orange
• orange juice
• water
• cinnamon
• yeast
• white sugar
• margarine
• egg
• bread flour
• salt
• baking powder
• aluminum foil
• egg white
• vanilla extract

Instructions

1. 1 Mix orange juice, water, and cinnamon in a microwave-safe bowl. Heat in the microwave until the mixture registers 110 degrees F (43 degrees C) on an instant-read thermometer, 1 to 2 minutes.
2. 2 Stir yeast into the orange juice mixture. Let stand until yeast is creamy and frothy, about 45 minutes.
3. 3 Combine sugar and margarine in the bowl of a stand mixer. Beat until creamy. Add eggs; beat on high speed for 30 seconds. Mix in yeast mixture and orange zest until well combined.
4. 4 Sift flour, salt, and baking powder together in a bowl. Add gradually to the mixture in the stand mixer, mixing with a bread hook until a soft, sticky dough forms, about 5 minutes.
5. 5 Transfer dough to a large glass bowl. Cover with plastic wrap; let rise in a warm place until doubled in size, 2 to 4 hours.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans.
7. 7 Divide dough into 2 equal pieces. Put 1 wrapped coin in each piece; knead for 2 to 3 minutes and shape into a ball. Place 1 ball of dough in each cake pan. Cover with plastic wrap; let rise until puffy, 2 to 4 hours more.
8. 8 Whisk egg white and vanilla together in a small bowl. Brush over the top of dough.
9. 9 Bake in the preheated oven until a knife inserted into the center comes out with a few crumbs attached, 30 to 55 minutes.

By Kathryn Dietz

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

Ingredients

• ✓ orange
• carrot

Instructions

1. 1 Press carrots and oranges through a juicer and into a large glass.

By newday2d

Ingredients

• ✓ orange
• ground cinnamon
• tequila

Instructions

1. 1 Place orange slice between forefinger and thumb of left hand. Lick the skin just below thumb of left hand and sprinkle with a pinch of cinnamon. Place shot of tequila in right hand. Lick cinnamon, drink shot, and bite orange slice.

By Gabrielle MacMillen

Ingredients

• ✓ orange
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place confectioners' sugar into a bowl. Add 1 tablespoon orange juice and 1/4 teaspoon orange zest.
3. 3 Whisk until smooth, adding more juice as needed for desired consistency; reserve remaining zest and juice for another use.

By cukatie2983

Ingredients

• ✓ orange
• cranberry
• white sugar
• water

Instructions

1. 1 Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
2. 2 Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
3. 3 Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
4. 4 Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

By Goat Berry Kitchen

Ingredients

• ✓ orange
• cranberry
• sugar
• water

Instructions

1. 1 Zest and juice oranges; set juice aside.
2. 2 Combine cranberries, sugar, and orange zest in a saucepan; stir to combine. Cover with water and bring to a boil. Cook until cranberries begin to burst, 5 to 10 minutes.
3. 3 Reduce the heat to low, stir in orange juice, and simmer until flavors blend, about 1 hour.
4. 4 Remove from the heat and cool to room temperature, about 20 minutes. Refrigerate until jelled, at least 1 hour.

By lmaniloff

Ingredients

• ✓ orange
• white sugar
• cranberry
• pineapple

Instructions

1. 1 Cut zested oranges into quarters. Remove and discard remaining pithy skin.
2. 2 Blend oranges in a blender until pulpy; pour into a bowl with the sugar.
3. 3 Grind cranberries in the blender until finely chopped; add to sugar and oranges. Stir crushed pineapple into the mixture. Add about half the orange zest; stir.

By Becca

Ingredients

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

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
• peach
• white sugar

Instructions

1. 1 Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don't lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight.
2. 2 The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil.
3. 3 While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer's instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension.

By Allrecipes Member

Ingredients

• ✓ orange
• water
• kale leaf
• banana

Instructions

1. 1 Blend orange in a blender until mostly juice.
2. 2 Add water and kale; blend again on High speed until kale is liquefied.
3. 3 Break bananas into chunks and add to the blender. Start blending at a lower speed until banana is incorporated. Increase speed to blend the mixture into a pudding-like texture.

By Georgina

Ingredients

• ✓ orange
• ginger root
• carrot

Instructions

1. 1 Juice ginger, carrots, and oranges in a juicer, respectively. Serve immediately.

By France Cevallos

Ingredients

• ✓ orange
• cranberry
• apple
• celery
• sugar

Instructions

1. 1 Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

By Karen Dunn

Ingredients

• ✓ orange
• cola-flavored carbonated beverage
• orange lemonade

Instructions

1. 1 Pour cola into a glass. Slowly pour in orange lemonade. Garnish with orange slice.

By Alois

Ingredients

• ✓ orange
• apple cider
• cinnamon stick
• clove
• allspice

Instructions

1. 1 Remove orange peels with a vegetable peeler or knife. Cut oranges into slices.
2. 2 Place orange peels and slices in a multi-functional pressure cooker (such as Instant Pot). Add apple cider, cinnamon stick, cloves, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 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. Unlock and remove the lid. Remove spices and orange peel with a slotted spoon and discard.
4. 4 Serve mulled cider warm and garnish mugs with orange slices.

By RainbowJewels

Ingredients

• ✓ orange
• all-purpose flour
• sugar
• vegetable oil
• baking soda
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
2. 2 Blend orange in the blender until liquified; measure 1 cup orange juice.
3. 3 Whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

By Stephanie

Ingredients

• ✓ orange
• lime
• olive oil
• salt
• garlic
• shrimp

Instructions

1. 1 In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
2. 2 Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
3. 3 Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.

By SBorodko

Ingredients

• ✓ orange
• earl grey tea
• sugar
• rose water

Instructions

1. 1 Prepare a strong cup of tea with the Earl Grey, letting the bag steep for 5 minutes. Place the orange slices, sugar, rose water, and tea into a 1/2 gallon pitcher. Fill with cold water, and stir to dissolve the sugar.

By Karyn Ulriksen

Ingredients

• ✓ orange
• carrot
• cucumber
• water
• white sugar
• lemon juice

Instructions

1. 1 Peel orange and save a 1x1-inch piece of the peel. Place orange, orange peel piece, carrots, and cucumber in a blender; pour in water. Blend until desired consistency is reached; add sugar and lemon juice. Blend until smooth, 1 to 3 minutes.

By mamicha

Ingredients

• ✓ orange
• apricot
• white sugar
• lemon juice

Instructions

1. 1 Mix apricots, sugar, orange zest, and lemon juice in a very large pot. Bring to a boil over medium heat. Simmer, stirring occasionally and skimming any scum off the top, until apricots look glassy and the liquid thickens, 20 to 25 minutes.
2. 2 Spoon the jam into 3 pint jars, leaving 1/4 inch of space at the top. Seal jars and let the jam cool to room temperature, 1 to 2 hours, before transferring to the refrigerator.

By Bones

Ingredients

• ✓ orange
• cranberry
• white sugar
• ginger root

Instructions

1. 1 Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.

By Leslie Lew

Ingredients

• ✓ orange
• cranberry
• white sugar
• cinnamon

Instructions

1. 1 Grate 2 teaspoons zest from orange; set aside. Peel orange and divide into segments.
2. 2 Place segments, zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
3. 3 Transfer to a bowl. Cover and refrigerate until flavors have blended, at least 2 hours and up to 3 days.

By TXGIRLSX3

Ingredients

• ✓ orange
• marshmallow creme
• cream cheese
• orange liqueur

Instructions

1. 1 In a large bowl, fold together the marshmallow creme and cream cheese.
2. 2 Stir in grated zest and liqueur or juice. Refrigerate until chilled.

By Gayle Nelson

Ingredients

• ✓ orange
• white sugar
• ginger
• cranberry
• pecan

Instructions

1. 1 Combine the sugar, orange zest and juice, and ginger in a pot over medium heat; cook and stir until the sugar is completely dissolved, about 5 minutes. Add the cranberries to the orange juice mixture; cook until the cranberries pop, about 5 minutes. Stir the pecans through the cranberry mixture; remove from heat and allow to cool completely before serving.

By SEAMAR

Ingredients

• ✓ orange
• clove
• orange juice
• apple juice
• raisin
• cinnamon stick

Instructions

1. 1 Peel the skin from the orange leaving the bitter white pith behind. Stick the cloves into the skin. Squeeze the juice from the orange and add to the 2-3/4 cups orange juice. Place all ingredients into a large nonreactive pan and bring to a boil over high heat. Remove from heat, cover and allow to stand at least 30 minutes to allow flavors to blend. Serve warm or cold.

By Kevin Ryan

Ingredients

• ✓ orange
• cranberry
• apple
• pecan
• white sugar

Instructions

1. 1 Place the cranberries, oranges, apples, pecans, and sugar in the bowl of a food processor. Process until all ingredients are evenly ground, 2-3 minutes. Pour mixture into a bowl, cover, and refrigerate at least 2 days before serving.

By SJHOMER