Recipes with oranges
2,780 recipes
Orange Glazed Winter Salad
Steamed winter vegetables tossed in a warm orange, maple, and ginger glaze with toasted sesame seeds. Carrots, parsnips, broccoli stems, and cauliflower served hot or at room temperature.
Stuffed Goose
When hunting season arrives, try this dish that contains rice, apples and a variety of spices.
Roast Loin of Pork with Apricot Glaze
Roast loin of pork with apricot glaze: a honey-sweetened apricot and citrus glaze brushed onto pork loin as it roasts. Elegant holiday main with a microwave shortcut for the sauce.
Almond Crusted Catalan Chicken
Marinating chicken in this creamy, orang-y and sweet marinade really gives the chicken lots of yummy flavor, also make the chicken very tender, then coated with almond-bread crumb mixture. It's succulent in the inside and golden, brown and crusty on the outside when it's out of the oven.
Kefallinian Spicy Meat Pie
Kefallinian meat pie layers spiced lamb, rice, feta, and potatoes between buttery phyllo sheets with hints of cinnamon, orange zest, and fresh mint. A Greek island classic from Kefalonia.
Barbecue Sauce 2
Cajun barbecue sauce with bacon, pecans, honey, and citrus blended smooth. A spicy-sweet sauce with three peppers, orange rind, and Tabasco for chicken, pork, or ribs.
Orange & Fennel Salad
Orange and fennel salad shaves raw fennel over peeled orange segments, dressed in olive oil and red wine vinegar, finished with dried cranberries. A Sicilian classic done simple.
All-Apple Salad With Florida Dressing
A juicy and delicious fruit salad that's perfect for a lunch in the summer heat.
Apple Citrus Refresher
An all-occasion beverage - fruity & effervescent. Make sure juices and ginger ale are well chilled at the start.
Chilled Cantaloupe Soup
Chilled cantaloupe soup pureed with cinnamon, orange juice and lime, served ice-cold in frosted bowls with fresh mint. A no-cook summer starter that takes 15 minutes plus a chill in the fridge.
Fruit Salad with Dried Cherry Vinaigrette
Three-greens fruit salad with Granny Smith apple, orange, cashews, dried cherries, and a homemade dried cherry vinaigrette. Gluten-free and ready for spring.
Romaine & Tangelo Salad
Romaine and tangelo salad with sweet citrus segments, toasted pecans, and a honey poppy seed dressing. Simple, bright four-ingredient winter side salad.
Asian Infused Maple Glazed Ribs
Asian-inspired maple glazed pork ribs slow-baked tender then finished with a sticky soy-maple glaze. Sweet, savory, and spice-touched with curry, garlic, and sesame seeds.
Apple Filled Acorn Squash
Apple-filled acorn squash with brown sugar, chopped walnuts, and orange zest. Baked cut-side down first for tender flesh, then filled and finished in the oven. A vegan fall side.
Orange-Jicama Salads
Orange and jicama salad with sliced avocado over mixed greens, dressed with a tangy orange-lemon vinaigrette. A bright, crisp, Mexican-inspired side salad for tacos or grilled fish.
Apricot Tea Cookies
Apricot tea cookies are buttery thumbprints rolled in chopped almonds and filled with apricot preserves. A traditional European-style cookie with citrus zest and almond extract for elegance.
Steamed winter vegetables tossed in a warm orange, maple, and ginger glaze with toasted sesame seeds. Carrots, parsnips, broccoli stems, and cauliflower served hot or at room temperature.
When hunting season arrives, try this dish that contains rice, apples and a variety of spices.
Roast loin of pork with apricot glaze: a honey-sweetened apricot and citrus glaze brushed onto pork loin as it roasts. Elegant holiday main with a microwave shortcut for the sauce.
Marinating chicken in this creamy, orang-y and sweet marinade really gives the chicken lots of yummy flavor, also make the chicken very tender, then coated with almond-bread crumb mixture. It's succulent in the inside and golden, brown and crusty on the outside when it's out of the oven.
Kefallinian meat pie layers spiced lamb, rice, feta, and potatoes between buttery phyllo sheets with hints of cinnamon, orange zest, and fresh mint. A Greek island classic from Kefalonia.
Cajun barbecue sauce with bacon, pecans, honey, and citrus blended smooth. A spicy-sweet sauce with three peppers, orange rind, and Tabasco for chicken, pork, or ribs.
Orange and fennel salad shaves raw fennel over peeled orange segments, dressed in olive oil and red wine vinegar, finished with dried cranberries. A Sicilian classic done simple.
A juicy and delicious fruit salad that's perfect for a lunch in the summer heat.
An all-occasion beverage - fruity & effervescent. Make sure juices and ginger ale are well chilled at the start.
Chilled cantaloupe soup pureed with cinnamon, orange juice and lime, served ice-cold in frosted bowls with fresh mint. A no-cook summer starter that takes 15 minutes plus a chill in the fridge.
Three-greens fruit salad with Granny Smith apple, orange, cashews, dried cherries, and a homemade dried cherry vinaigrette. Gluten-free and ready for spring.
Romaine and tangelo salad with sweet citrus segments, toasted pecans, and a honey poppy seed dressing. Simple, bright four-ingredient winter side salad.
Asian-inspired maple glazed pork ribs slow-baked tender then finished with a sticky soy-maple glaze. Sweet, savory, and spice-touched with curry, garlic, and sesame seeds.
Apple-filled acorn squash with brown sugar, chopped walnuts, and orange zest. Baked cut-side down first for tender flesh, then filled and finished in the oven. A vegan fall side.
Orange and jicama salad with sliced avocado over mixed greens, dressed with a tangy orange-lemon vinaigrette. A bright, crisp, Mexican-inspired side salad for tacos or grilled fish.
Apricot tea cookies are buttery thumbprints rolled in chopped almonds and filled with apricot preserves. A traditional European-style cookie with citrus zest and almond extract for elegance.
