small saucepan bring the juice,zest,and butter to a
Combine teriyaki sauce, orange juice and garlic and pour over the lamb in a glass casserole dish.
Refrigerate, covered, for up to 12 hours, turning occasionally.
Grill 4-6 inches from coals or heat source until done (depends on size of leg) about 45 minutes.
Baste occasionally with teriyaki mixture.
Add the orange marmalade during the last half hour of cooking.
gg and beat well. Add orange peel.
Sift flour once
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.
Place chicken in baking dish and season.
Mix melted butter with orange juice.
Pour over chicken.
Sprinkle with poultry seasoning or thyme.
Turn and baste with juice mixture.
Broil for 15 minutes or until chicken is crisp and tender.
Pour the orange soda, orange juice concentrate, barbecue sauce, brown sugar,
Mix cake mix according to package directions, adding orange flavoring to batter.
Grease and flour mini cupcake pans or spray with Baker's Joy.
Pour batter in pans.
Bake at 350\u00b0 for 15 to 20 minutes, or until lightly brown.
While cupcakes are baking, dilute orange juice according to directions and mix with powdered sugar.
Remove cupcakes from pans immediately.
While hot, dip into orange juice and sugar mixture.
Cool.
Yields 60 to 70 mini muffins.
Great to freeze.
Preheat oven to 375 degrees (farenheit).
Sprinkle salt and pepper to taste over the chicken.
Place the cut up chicken in a foil lined baking dish, skin side up.
Bake in preheated oven for 35 minutes.
In a medium saucepan combine the orange juice, butter and ginger, heat through.
Spoon the orange sauce over the chicken and bake for 20 minutes longer or until the chicken is tender and no longer pink.
Meanwhile, cook rice according to package directions.
Serve the chicken and sauce with the rice.
br>Stir in orange juice, melted butter, egg and orange peel until all
Crush vanilla wafers to fine crumbs.
Add powdered sugar, butter, orange juice and nuts.
Mix well with hands.
Form into balls.
Chill.
Store in refrigerator.
If desired, roll in coconut immediately after shaping.
Combine the orange juice, milk, sugar, and ice cubes in a blender; blend until smooth.
Prepare cake mix according to package directions, using 1 cup water and 1/3 cup orange juice instead of the liquid called for on the package.
Stir in orange extract.
Spoon batter into an ungreased 10-inch tube pan.
Bake at 350 on lowest oven rack for 40 to 45 minutes or until cake springs back when lightly touched.
Invert pan over the neck of a glass bottle; let cool completely.
Loosen cake from sides of pan with a knife and remove from pan.
Prepare pudding mix, except use the 1 3/4 cs.
orange juice instead of milk.
Transfer pudding to a bowl, cover and chill thoroughly.
Before serving, fold yogurt into pudding.
Divide 1/3 of the mixture among 6 parfait glasses.
Sprinkle with half the crushed cookies.
Repeat layers.
Top with remaining pudding mixture.
Garnish with orange slices or wedges and mint.
Blend the cake mix, pudding mix, Wesson oil, egg yolks, egg white and cold water together for 3 minutes.
Pour into 3 greased 9-inch layer pans.
Bake at 350\u00b0 for 25 minutes, or until cake draws away from pan and top is springy to touch.
Mix the orange juice and sugar; let set while cake is baking.
Soak layers with the mixture.
Cover all 3 layers with Seven Minute Frosting and 1 can shredded coconut.
Combine cookie crumbs and 1 cup confectioners' sugar.
blend in butter.
Stir in orange juice concentrate and add vanilla and nuts.
Shape mixture into balls about the size of walnuts.
Shake in food storage bag with sifted confectioners' sugar or coconut.
Arrange orange balls in single layer on waxed paper-lined cookie sheet and store uncovered overnight in refrigerator for best flavor.
Preheat oven to 350 degrees F.
Lay the chicken breast halves in a 9x13-inch pan.
Combine the orange juice and onion soup mix and pour over the chicken.
Bake, covered, 1 hour in preheated oven.
Uncover and top with fresh orange slices. Bake 20 minutes longer.
NOTE: I like to serve this with a green salad and rice with mushrooms.
In a mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened milk and thawed orange juice until smooth.
Fold in whipped topping and oranges.
Pile into crust.
Chill 2 hours or until set.
Refrigerate leftovers.
Place a 3-cup mold in refrigerator to chill.
Stir cream, sugar and orange juice in a medium-size bowl until sugar dissolves. Place in freezer 1 1/2 hours or until partially frozen (mixture must be thick so chips won't sink).
Fold in chocolate chips.
Pour into chilled mold, cover and freeze until hard, several hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Beat eggs and sweetener in a bowl until foamy, about 3 minutes. Stir in potato starch; mix well. Add tigernut flour and orange juice; mix until well combined. Whisk in cassava flour, vanilla extract, stevia powder, and cinnamon until batter is smooth. Fold in baking soda and cream of tartar.
Pour batter into a 12-cup silicone muffin mold; top each muffin with 1 dried cranberry.
Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.
Mix together the orange juice, brown sugar, and cranberry sauce in a saucepan, stirring to dissolve the sugar. Bring the mixture to a boil, drop in the cinnamon stick, and reduce heat to a simmer. Cook, stirring frequently, until the cranberry sauce is melted and the glaze is hot and bubbling, about 10 minutes.
To use: brush the glaze all over a roasted turkey during the last 45 minutes of cooking. Return the turkey to the oven and bake for 10 to 15 minutes to set the glaze. Repeat several more times before the end of cooking time.