|Dips, Dollops and Drizzles|
|by Liz Franklin|
Food can be fun, but Liz Franklin recognizes the difficulty of conjuring up tempting and imaginative dishes day after day.
1 - 10 of 92 for fried oranges
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Reserve 2 tablespoons syrup from oranges. Mix with ... ingredients with sauce. Remove from heat. Add oranges. Makes 4 servings. Serve over rice or noodles.
Reserving 2 tablespoons syrup, drain oranges. Blend syrup ... all ingredients with sauce. Stir in oranges just before serving. Serve with rice. Serves 4.
Coat the bottom of a saut pan or wok with vegetable oil or cooking spray. Heat the pan over high heat until it begins to lightly smoke. Add the ...
Beat eggs until mixed. Mix in the juice and orange peel. Dip a slice of bread into the juice mixture and fry both sides on a greased heated griddle. ...
Cut beef crosswise into thin slices, then into strips. Combine 2 tablespoons cornstarch, 3 tablespoons soy sauce, sugar, red pepper and garlic in ...
Cut chicken in 1" pieces. Combine 1 tablespoon grated orange rind, 3/4 cup orange juice, 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1/3 cup ...
Dredge chicken in flour seasoned with salt and pepper. Melt butter in skillet over medium heat. Add chicken and carrot. Increase heat to medium high ...
Slice pork into ... bubbly. Stir in pea pods, cover and cook 1 minute more. Remove from heat; stir in drained oranges. Serve at once with rice or egg noodles.
1. Using a grater or lemon zester, grate 3 or 4 tablespoons orange zest. Set aside for garnish. Squeeze remainder of juice into large bowl. Add milk ...
Trim fat from chicken halves. Cut chicken into 1/4 inch strips. Mix soy sauce, 1 teaspoon cornstarch, ginger and garlic in medium glass or plastic ...
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