Mandarin Orange Sauce For Crepes Food

MANDARIN ORANGE SAUCE

Steps:

• Strain mandarin oranges to separate segments from juice. Keep juice. You should have approximately 2 cups of mandarin orange segments and 1 cup of juice, exact measurement does not matter.
• Pour cornstarch into small pot. Gradually whisk in 1/4 cup of reserved juice to fully dissolve cornstarch.
• Whisk in remainder of juice, honey and orange juice concentrate. Stir constantly while bringing mixture to a boil, about 3-5 minutes.
• Continue to stir for one minute once it boils and begins to thicken and turn glassy.
• Taste and adjust sweetness to your liking and add mandarin orange segments. Cook for one minute more to incorporate any juice from added oranges.
• Remove from heat and let cool. Mixture will thicken further as it cools.
• Keep in fridge for up to 4 days. Sauce made with cornstarch does not freeze well.

MANDARIN ORANGE SAUCE

Steps:

• Stir the sugar and cornstarch together in heavy-bottom saucepan.
• Drain the mandarin oranges over a 2-cup measuring cup. Add water up to the 1-1/3 cup mark.
• Add liquid mixture to sugar and cornstarch in saucepan. Stir over medium heat until thickened. Remove from heat.
• Add the butter and one half of the can of undiluted orange juice. (Make the rest into orange juice for drinking).
• Add the mandarin oranges and stir gently.
• Heat gently over low heat for a couple of minutes, if desired, stirring occasionally.

MANDARIN ORANGE CHICKEN

Steps:

• Place flour in a small bowl. Dredge chicken in the flour to lightly coat.
• Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.
• Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.

MANDARIN ORANGE DESSERT SAUCE

Steps:

• Drain mandarin oranges and reserve the liquid. Measure out 1/3 cup of the drained liquid and set aside. If you do not have enough liquid, add water to make the 1/3 cup.
• In a heavy saucepan, bring the 6 ounces orange juice concentrate, 2/3 cup sugar, 1/3 cup drained mandarin orange liquid, 1/2 teaspoon vanilla extract, grated orange rind, and 2 tablespoons corn syrup to a boil.
• Once boiling, lower heat and simmer about 5 minutes.
• Remove sauce from heat and let cool to lukewarm.
• Once cooled, fold in drained mandarin oranges and refrigerate before use. Serve this mandarin orange sauce cold or at room temperature over any number of sweet treats from ice cream and pound cake to pancakes and waffles. Cook's Note: Mandarin oranges are available canned in a number of liquids from heavy syrup to juice. We recommend finding a canned product that does not contain any added sugars in the form of "heavy" or "light" syrup. But if you must use a syrup-based product, you may wish to decrease the granulated white sugar in this recipe.

LEMON AND MANDARIN ORANGE CREAM CHEESE CREPES

Steps:

• Whisk 1 cup sugar, butter, water, 1/4 cup lemon juice, and egg yolk together in a heavy-bottomed saucepan over medium heat. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Cover sauce to keep warm.
• Beat cream cheese, 1/4 cup mandarin orange juice, 1/4 cup sugar, 2 tablespoons lemon juice, and vanilla extract in a bowl using an electric mixer until well blended; mixture will be a bit lumpy.
• Blend milk, flour, and eggs together in a bowl using an electric mixer. Set a greased crepe pan over medium heat. Ladle batter in until just covering the bottom of the pan. Cook until top dries, about 3 minutes. Flip and set aside; repeat with the remaining batter.
• Spoon filling into crepes and fold over like a taco. Spoon mandarin orange pieces over filled crepes. Pour sauce on top.

MANDARIN ORANGE SAUCE FOR CREPES

Steps:

• Heat oranges, juice, sugar, vanilla and rum over med to high heat.
• In a small bowl, stir together cornstarch and water.
• When orange mixture comes to a bowl, stir in cornstarch mixture.
• Cook stirring constantly until thick.

MANDARIN ORANGE CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and pepper; add chicken. Seal bag and turn to coat; In a large skillet, brown chicken in oil on both sides., Combine the orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil. Reduce heat; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges and orange zest. Serve with rice if desired.

ASIAN ORANGE SAUCE RECIPE

Steps:

• Put all ingredients into a non stick frying pan and boil for a few minutes.
• Whisk until the sauce reduces enough to begin thickening.
• Mix the cornstarch and water together and pour half of it into the boiling sauce, whisking until the sauce thickens to your desired consistency.(a syrup consistency works well).
• Use the remaining cornstarch as necessary.
• Remove from heat and cool to desired temperature.
• Store in the fridge covered for up to a week. If it gets too thick warm it a bit and whisk in a little water.

MANDARIN CHICKEN RECIPE

Steps:

• In a large skillet over medium-high heat, add the oil and the chicken. Stir the chicken to coat it in the oil. Let the chunks of chicken cook until they start to brown on a couple of sides, stirring occasionally (about 5-7 minutes).
• In the meantime, add the orange juice, soy sauce, brown sugar, water, corn starch, and black pepper in a bowl. Stir or whisk until well combined and corn starch is dissolved.
• Pour the sauce over the browned chicken and stir to coat. Once sauce has come to a bubble, reduce the heat to a simmer. Let the chicken and sauce simmer for 10 minutes, or until chicken is cooked through.
• Serve hot. Sprinkle with optional green onions and/or sesame seeds.

ORANGE SAUCE

Steps:

• Mix first 8 ingredients in a small sauce pan and bring to simmer. Turn off heat, beat in xanthan gum, and add butter 1 T at a time until smooth and creamy. It's that easy and ready to serve. 8 Servings 56 Calories, 0.1g Protein, 5.8g Fat, 0.9g Carbs, 0.0g Fiber, 0.9g Net Carbs

FLAMBéED MANDARIN CREPES

Steps:

• For the crepes: Juice 1 mandarin orange. Melt butter. Whisk together eggs, milk, a pinch of salt, vanilla sugar and a pinch of cloves. Add flour, a spoonful at a time, and whisk to form a batter. Stir in juice and butter. Let batter rest for 30 minutes.
• For the flambe: Melt sugar in a pan, add almonds and cover with oiled aluminum foil, leave to set. Peel and slice remaining mandarins.
• Heat butter in a shallow pan. Ladle some batter in the pan and swirl to thinly cover. cook until each side is golden brown. Repeat to create about 12 crepes.
• Place mandarin slices on each crepe and fold over. Pour orange liquor over almonds and ignite. Pour caramelized nuts over crepes. Serve immediately.

MANDARIN ORANGE CREPES

Steps:

• PLACE eggs, water and oil into blender container; cover and process by pulsing several times. Add pancake mix; process until smooth. SPRAY a 10-inch nonstick skillet with no-stick cooking spray. Heat pan over medium-high heat. Pour 3 to 4 tablespoons batter into preheated skillet, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn to brown second side. Turn out crepe onto a plate. Repeat with remaining batter to make eight 8-inch crepes. SPREAD each crepe with 1 tablespoon marmalade; roll up. Place remaining 1/2 cup marmalade in a microwave-safe bowl. Heat on HIGH (100% power) 30 to 45 seconds or until melted; cool slightly. Add drained Mandarin oranges; mix gently. Serve crepes topped with Mandarin orange sauce; sprinkle with powdered sugar.