Cut 1 orange into thin slices, then into quarters, and reserve for garnish.
With vegetable peeler or zester, thinly remove outer peel from second orange.
In large bowl, using a spoon, bruise the peel with the sugar to release the oils.
Stir in orange juice, wine and liqueur.
Cover and chill. Remove orange peel after 15 minutes.
Serve the sangria, garnished with the orange slices, over ice.
Whisk sugar with orange zest and orange juice in a small bowl until smooth.
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.
stir together sugar,eggs and orange juice until well blended. Set aside
br>Stir in orange juice, melted butter, egg and orange peel until all
alt together.
Mix the orange juice and milk.
Add the
Beat sugar and crisco until creamy.
Add eggs, one at a time until well incorporated.
Add vanilla and orange juice and mix well.
Add flour and mix well.
Bake in a lightly greased tube pan at 350 degrees for 1 hour.
ICING: Bring the 1 1/2 cups of sugar & 1 cup of orange juice to a boil and boil for 3-4 minutes. Pour over cake immediately after it's removed from the oven. Leave in pan until mixture soaks into the cake.
sing).
Combine the butter, orange juice and honey and spoon over
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.)
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.).
Empty orange juice into blender.
Add 1 can of water.
Blend. Add banana.
Blend again; then add 2 more cans of water.
Blend. Note:
If blender does not hold all 3 cans of water, just add 1 or 2 cans to blender and finish with third can in pitcher.
It's oh so tasty.
We also sometimes add strawberries.
In a large, nonmetal pitcher, combine orange juice concentrate, water and lemon juice.
Just before serving, slowly add carbonated beverage; stir gently to blend.
Serve over ice in glasses.
Garnish with orange and lime slices.
In large bowl, mix cake mix, vanilla pudding, 1/2 cup orange juice, 1/2 cup water, 1/2 cup oil and 4 eggs.
Bake in greased Bundt pan at 350\u00b0 until done.
Let cool one hour.
While cooling, cook in small saucepan 1 stick butter, 1/2 cup orange juice and 1/2 cup sugar.
Pour over cake.
This cake is very moist and delicious.
small saucepan with the orange juice, cover and bring to simmering
n the dish. Pour the orange juice into the casserole as well
Add the sugar, cloves, cinnamon, and instant tea to boiling water. Mix. Add orange juice and mix well. Serve hot, garnished with round orange slices. Serves 6.
mix well, then the extract & orange juice,blend in, then add the
Preheat oven to 350\u00b0.
Rub the skin and inside the chicken with salt.
Place the onions in a roasting pot and place the chicken on top.
Heat the honey, oil and orange juice until the honey dissolves.
Add the pepper.
Spoon some of the sauce inside the chicken and the rest over the top.
Bake for about 1 1/2 hours, basting occasionally with the juice.
Slice the orange and use them to garnish the chicken.
Serve with rice or potatoes.
Serves 4.
Remove the pomegranates from the husk, and rinse the white pulp off of the seeds. Place the seeds into a bowl.
Mix the orange juice and the lemon juice with the sugar, and pour over the pomegranate.
Cut the strawberries into bite-size pieces.
Add the strawberries and the orange sections to the bowl. Refrigerate for 30 minutes, then remove, decorate with mint leaves if you would like, and serve on a platter.