Spicy Orange Diamonds Food

SPICY ORANGE SEGMENTS

Steps:

• Wash whole oranges, and pierce all over with fork. Soak in cold water for three days, changing the water every day.
• Strain oranges and put them with remaining ingredients in heavy pan; simmer for 3 hours.
• Remove pan from heat and let stand until oranges cool. Do not peel. Cut oranges into segments and serve as an accompaniment to red meats and poultry.

SPICY ORANGE CHICKEN

Steps:

• Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
• Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
• Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
• Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
• Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
• Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
• Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
• Stir in green portions of green onions; cook and stir 1 minute.
• Remove from heat. Garnish with cilantro and serve.

ORANGE SPICED ALMONDS

Steps:

• In a small bowl, combine the sugar, orange zest, cinnamon, allspice and ginger. In a small bowl, beat egg white and orange juice. Add almonds; stir to coat. Sprinkle sugar mixture over almonds; mix well. Spread in a single layer on a baking sheet. Bake at 300° for 20 minutes. Remove to waxed paper to cool.

SPICY ORANGE CHICKEN LO MEIN

Steps:

• If you are serving other foods or eating it as an appetizer, this dish serves 8 people. If you are eating this as a main dish, this dish serves 4 people.
• In a bowl or baking dish, toss chicken with 1 cup orange juice concentrate, cornstarch, chili garlic sauce, and ginger. Cover and refrigerate for 1 hour. Cook the noodles according to package directions. Drain and hold in a bowl of cold water. Remove chicken from refrigerator and drain into a colander; discard marinade. In a large skillet, combine chicken stock, remaining 1/4 cup orange juice concentrate, and oyster sauce. Cook sauce over medium-high heat until liquids reduce and sauce is thick, about 5 to 10 minutes. While sauce is reducing, heat 1 tablespoon oil in a large skillet over high heat. Add red pepper, peas, mushrooms, and green onions. Saute until tender yet still crisp. Remove from the heat and set aside. Heat a non-stick wok or large skillet over high heat. Add remaining 1 tablespoon oil to the pan and heat. Carefully drop 1/3 of the chicken into the wok and stir-fry so that all sides of the chicken get crispy. When the first 1/3 is fully cooked through, remove from pan and repeat with the remaining 2 portions. Add all of the cooked chicken and sauteed vegetables to the skillet with the sauce and toss to combine. Drain noodles and then add to pan with sauce. Stir to coat noodles with sauce. Transfer to a large serving platter.
• Nutritional Analysis per 8 Appetizer Servings: Calories: 273 Total Fat: 6 grams Saturated Fat: 1 gram Carbohydrates: 37 grams Fiber: 2 grams
• Nutritional Analysis per 4 Main Course Servings: Calories: 546 Total Fat: 11 grams Saturated Fat: 2 grams Carbohydrates: 74 grams Fiber: 4 grams

SPICY ALMONDS

Steps:

• Preheat oven to 325°. In a small bowl, combine the first 7 ingredients. In another small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with spice mixture; toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. Bake for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.

SPICY ORANGE SALAD

Steps:

• In a small bowl stir together the garlic paste, the oil, the cayenne, the ground coriander, and the cumin. Arrange the orange slices on a serving dish or 2 plates, drizzle them with the dressing, and sprinkle the salad with the fresh coriander.

SPICY ORANGE DIPPING SAUCE

Steps:

• Combine ingredients in saucepan.
• Bring to boil on medium heat, stirring frequently.
• Simmer on medium-low heat 5 min. or until slightly thickened, stirring occasionally.

SPICY ORANGE DIAMONDS

Steps:

• Cream together shortening,brown sugar and eggs.
• Blend in grated orange peel and orange juice.
• Stir together thoroughlythe flour,baking soda,spices and 1/2 tsp salt.
• Add to creamed mixture and mix well.
• Stir in rasins and nuts.
• Spread in greased 15 1/2x10 1/2x1 inch baking pan.
• Bake at 350 for 22-25 minutes.
• Cool,cut into diamonds or bars.
• Sprinkle with powdered sugar.

SPICY ORANGE BRAN MUFFINS

Steps:

• Combine bran and buttermilk, let stand while assembling other ingredients.
• In bowl, combine remaining dry ingredients.
• In another bowl, combine egg, brown sugar, honey, molasses and oil.
• Mix well.
• Add bran mixture.
• Add dry ingredients.
• Bake in sprayed muffin tin in 375 degree oven for 20 minutes.
• Best served warm.