Mix carrot juice and orange juice together in a bowl.
Crush the ginger in garlic press to fill 1/2 teaspoon.
Stir crushed ginger into juice mixture and serve. (If making ahead, stir before serving.).
In small bowl, whisk together orange zest, orange juice, oil, vinegar and salt.
In large bowl, combine carrots, beets and mint. Add dressing and toss to coat. Serve topped with sesame seeds.
Brown the onion in the butter until soft.
Put onions carrots and chicken stock in a sauce pan.
Add Orange juice, heat to meld the flavors.
Puree in a food processor until very smooth season with salt& pepper and Return to saucepan and blend in the nutmeg.
Bring to a boil stirring during cooking time.
To serve top and swirl in two tbsp of cream (or yogurt).
Drain beets (use juice as directed).
Dissolve jello in hot beet and orange juice.
Add salt, horseradish and vinegar.
Cool to soft jell stage, then add celery, onion and beets.
Refrigerate for several hours or overnight.
Unmold on salad greens or scoop out with ice cream scoop onto salad greens.
Yields 5 cups.
Grease a loaf pan (9 x 5 x 3 or 8 x 4 x 2) and set it aside.
Combine the dry ingredients in a bowl (except the nuts).
In a separate bowl, beat the egg and add the beet, oil, orange juice, and applesauce.
Add the wet ingredients to the dry all at once and mix until they are just combined.
Fold in the chopped nuts.
Pour the mixture into a prepared loaf pan.
Bake in a preheated oven at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.
stir together the egg whites, orange peel, orange juice, milk, oil, applesauce and
Skin and cut into 1/4 inch rounds approximately 5 cups of carrots.
Add to Slow Cooker.
NOTE: a food processor can really speed the chopping in this recipe.
Chop one onion finely and add to Cooker.
Add broth and orange juice.
Add optional ginger if desired- makes soup tangy.
Heat on low for 10-11 hours or high for 4-6 hours.
When carrots are tender, blend to a smooth consistency.
Add whipping cream, s and stir until creamy.
NOTE: Excellent first course or lunch with salad and roll.
bout 20 mts. in the orange juice. If your dates aren't
Blend flours, oatmeal, sugar, baking powder, baking soda and salt. Add raisins; mix so they are coated.
Combine carrots and orange rind; add to flour mixture.
Combine beaten eggs, oil and orange juice.
Sir into dry ingredients until well mixed.
Fill lined muffin cups 2/3 full.
Bake at 400 for 20 minutes.
Cook beets until tender.
Cool, peel and slice beets.
Toss with sherry vinegar and orange juice concentrate. Season to taste with salt and pepper.
Put the carrot and ginger in the blender. Then add the orange juice.
Blend on low until the carrots and ginger are pureed. Then increase the speed until the mixture is really smooth.
Add salt and pepper to taste.
Serve on salads or as a sauce.
alternating with 1/3 cup orange juice and 2 teaspoons of rind
Mix eggs, sugar, oil, orange juice and orange juice in a mixing bowl.
Add zested orange peel, grated carrots and cinnamon and mix.
Slowly mix in whole wheat flour.
(Optional) Pour mixture into muffin cups halfway and add one or two white chocolate wafers/chunks into the middle.
Fill the muffin cups all the way to the top. There should just be enough for 12 cups.
(Optional) Add remaining chocolate into the cups, pushing them down into the batter.
Bake at 375 degrees farenheight for 20 mins or until toothpick comes out clean.
Preheat oven to 325 degrees.
Mix cake mix, pudding mix, eggs, oil, and orange juice together.
Pour in a well-greased Bundt pan and bake for 35-40 minutes.
For glaze, melt butter in a sauce pan and add sugar and orange juice and bring to a boil, stirring constantly.
After removing cake from oven, pour glaze on cake and allow to set for 15 to 20 minutes, then invert onto plate.
Sprinkle gelatin on cold orange juice to soften.
Add softened gelatin to very hot water and stir until thoroughly dissolved. Add salt, vinegar and artificial sweetener.
Chill until thickened. Fold in carrots, pineapple and orange.
Turn into mold and chill until firm.
Yield:
6 servings.
Carbohydrate 7 g, protein 1 g, fat 0 g, calories 32.
One serving = 1/2 fruit exchange.
br>Stir in orange juice, melted butter, egg and orange peel until all
Cook onion in oil until transparent.
Add carrots.
Add 1 cup boiling water.
Bring mixture to a boil.
Simmer for 10 minutes. Puree in blender until smooth.
Pour mixture into metal bowl; set into bowl of ice.
Add in orange juice; stir until cold.
Stir in yogurt until smooth.
Serves 2.
alt together.
Mix the orange juice and milk.
Add the
Dissolve
Knox\tgelatine
in
cold water, using a large bowl. Set aside.\tDissolve the orange Jell-O with the boiling water, then
slowly
add
the
orange
mixture
to
the
Knox gelatine, stirring
constantly.
Add the frozen orange juice. Pour the mixture into a square or oblong baking dish.
Refrigerate until firm.
Cut into bite size pieces and serve.
Combine cooked potatoes, butter, salt, orange juice, sugar and spices.
Heat until hot.
Add marshmallows; heat until melted. This filling can be placed in orange halves with pulp and orange meat removed and baked as individual servings.
Makes 12 halves. Save orange meat for ambrosia.
(This calls for 6 oranges cut in half for 12 servings.)