edium bowl, stir together the mandarin orange juice, lime juice, brown
Divide the yogurt between two bowls. Top with the oranges, and drizzle with the honey if using.
Makes 2 servings.
VARIATIONS:
Pineapple or chopped fresh oranges are tasty alternatives to mandarin oranges.
Place napa cabbage, mandarin oranges, and apple in a bowl. Stir yogurt and lemon juice together in a small bowl and season with sugar, salt, and pepper. Pour dressing over salad and mix well. Set aside for 30 minutes to intensify the flavor.
Mix cabbage and carrots in a large bowl.
In a small bowl combine mayonnaise, sour cream, mustard, ginger, celery seed, salt and pepper.
Pour over cabbage and carrots and mix well. Lightly fold in mandarin oranges.
Cover and chill at least 4 hours for flavors to blend.
Combine sugar and water in a medium saucepan.
Bring to boil; add cranberries, return to boil.
Reduce heat and boil gently for 10 minutes, stirring occasionally.
Add can of Mandarin oranges.
Cover and cool completely at room temperature.
Refrigerate until serving time.
Makes 2 1/4 cups.
Preheat grill and oil grates. Sear veal chops for 5-6 mins per side, or until cooked to your liking.
Grill fennel and mandarin oranges for 1-3 mins, or until just browned.
Meanwhile, to make the salsa verde, combine herbs, mustard, lemon juice, capers, garlic and olive oil in a small bowl. Serve veal, fennel and mandarin oranges topped with salsa verde.
Boil, steam or microwave sugar snap peas until just tender. Rinse under cold water until cool then drain.
Combine duck, sugar snap peas, mandarin oranges, lettuce, pomegranate and nuts in a large serving bowl.
Whisk together garlic, mustard, lemon juice and olive oil then pour over salad and toss gently to combine. Season.
Combine first 6 ingredients, stirring well with a whisk.
Combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat.
br>Pat the pork dry with paper towels and sprinkle liberally
Whisk the first 5 ingredients in a small bowl and season with salt and pepper.
In a large bowl mix together cabbage all all remaining veggies (except the oranges and peanuts).
Pour the dressing over the cabbage mixture and toss to coat (you might not want to use the whole amount of dressing).
Season with salt and pepper.
Cover and refrigerate for a minimum of 3 hours.
Just before serving add/mix in the peanuts and mandarin oranges.
Finely grate rind of 1 mandarin.
Juice 2 mandarins and
he liquid from the oranges; set the oranges aside to chill in
ven to 375\u00b0F. Drain mandarin oranges and reserve juice. Zest limes
Drain syrup from
Mandarin oranges, reserving 1/4 cup.
In saucepan, combine syrup with apricot preserves, lemon rind and lemon juice.
Heat until bubbly and then add Mandarin orange segments.
o medium low.
Drain oranges, reserving juice.
Stir juice
Wash cranberries.
Put cranberries in medium saucepan.
Add juice from mandarin oranges (about 1/2 cup).
Cut each mandarin orange section 6 times.
Put the mandarin oranges in with the cranberries.
Heat to boiling, stirring often.
After it boils, stir constantly.
When cranberries are\"gone\" or\"dissolved\" remove from heat.
It will be kinda\"thick\".
Put in serving dish, cover and refridgerate.
When ready to serve, I add 1 1/2 tablespoons sugar and warm in the microwave, stir very well before serving.
Cut chicken breast into strips.
Slice zucchini and celery. Saute chicken, then set aside.
Break up noodles.
Cook in 1 cup of water with zucchini and celery slices for five minutes.
Stir in chicken, flavor packet and sweet and sour sauce.
Heat thoroughly.
Top each serving with mandarin oranges.
Serves four.
Stir fry bite size strips of chicken in oil.
Break up noodles.
Add noodles to 1 c. water in a saucepan and bring to a boil.
Add celery and garlic and cover.
Reduce heat and simmer 3-5 minutes until noodles and
vegetables are tender.
Stir in chicken flavor packet, sweet and sour sauce, and peanuts.
Heat through.
Garnish with Mandarin oranges.
Brown pork chops in a large skillet; remove, set aside and season with 1 teaspoon of the salt.
In the same skillet, melt butter and brown celery and onion; stir in brown sugar.
Combine bread cubes with sage, thyme, pepper, the remaining 1 teaspoons salt, and the egg; add to celery and onion mixture.
Combine thoroughly, then gently stir in mandarin oranges.
Preheat oven to 325 degrees F.
Spoon the mixture into a 8x13 baking dish, then place pork chops on top; cover with foil and bake at 325 degrees for 1 hour.
Spray a skillet with vegetable spray. Salt and pepper