What About Orange Juice?, any recipes?

As a chronical O-Juice addict I'd like to know if anybody of yous has any recipes with it... I once had a recipe for an orangejuice cake but I misplaced it and can't find it anymore *bohooo*

Recipe Name: MEXICAN ROAST LOIN OF PORK
Category: PORK
Serves: 12

5 lb Boneless Top Loin Roast -- Pork
2 tb Ground Red Chiles -- To Taste
1/2 c Lime Juice
1 t Salt
1 t Cumin -- Ground
1 t Oregano Leaves -- Dried
1/2 ts Pepper
2 Cloves Garlic -- Crushed
6 oz Frozen Orange Juice -- Thawed
1/4 c White Wine -- Dry
1/2 c Dairy Sour Cream
1/2 ts Salt

Place pork roast in a shallow glass or plastic dish. Mix ground red
chiles, lime juice, 1 tsp salt, the cumin, oregano, pepper, garlic
and 1/4 cup of Orange Juice Concentrate and brush mixture onto the
pork roast. Cover and refrigerate at least 8 hours. Heat oven to
325~F. Place pork, fat side up, on rack in a shallow roasting pan.
Insert meat thermometer so that the tip is in the center of the
thickest part of the roast and does not rest in fat. Roast uncovered
until thermometer registers 170~F, 2 to 2 1/2 hours. Remove pork and
rack form the pan. Strain the drippings from the pan and set aside.
Add enough water to remaining Orange Juice Concentrate to measure 3/4
of a cup; stir juice and wine into the drippings Stir in sour cream
and salt. Serve with the pork roast.

Recipe Name: CITRUS MARINATED MUSHROOMS
Category: VEGETABLES
Serves: 4

1 lb Fresh medium mushrooms
-stems removed
2 lg Garlic cloves very finely
-chopped
1 c Olive oil
2 ts Salt
Grated zest of 1 medium
-orange
2 ts Mustard seed
2 ts Finely chopped cilantro
-leaves
Grated zest of 1 medium
-lemon
1/2 ts Cayenne
1/2 c Fresh orange juice
1/2 ts Freshly ground black pepper
1/2 c Fresh lemon juice

Place mushrooms, oil, zests and juices in a non reactive saucepan over high heat. Bring just to a boil and remove from heat. Transfer mixture to a glass jar or bowl, and stir in garlic, salt, mustard seed, oregano,cilantro, cayenne, and pepper. Allow to cool completely, then cover and refrigerate, stirring occasionally, for at least 24 hours before serving. Drain mushrooms and serve.

Recipe Name: GORGONZOLA SPREAD (FOR FRUIT)
Category: CHEESE
Serves: 4

2 packag (3 oz. Each) cream cheese softened (or 6 oz.
Mascarpone cheese)
1 or 2 oz. Gorgonzola cheese cut up (about 1/4 to 1/2
3 tables almond flavored liqueur
2 tables chopped toasted almonds
Sliced pears or apples tossed in orange juice

1. In medium bowl, thoroughly combine cream cheese,
gorgonzola cheese, almond liqueur and almonds.

2. Cover and chill at least 1 hour.

3. Serve with sliced fruit.

Makes about 1 cup spread.

Recipe Name: HURRICANE
Category: SPIRITS
Serves: 1

1 oz. light rum
1 oz. dark rum
1 oz. Amaretto
6 / oz. pineapple juice
6 / oz. orange juice
1 teaspo lemon juice
1 dash Grenadine syrup
1 slice orange
1 marasc cherry

A fruity red concoction created during World War II when liquor such as whiskey was in low supply. In order to purchase just one case of these liquors, liquor salesmen forced bar owners to purchase as much as 50 cases of rum, which was plentiful. In an effort to use the abundance of rum that Pat O'Brien's acquired, the recipe for the Hurricane evolved with the help of an eager liquor salesman. The name came soon after when a glass shaped like a hurricane lamp was used to serve the fruity rum cocktail.

Add 16 ounces of ice to a cocktail shaker. Combine light rum, dark rum, Amaretto, orange juice, pineapple and lemon juice. Shake well and pour into a Hurricane or other large specialty drink glass. Top with Grenadine. Garnish with the orange slice and cherry.

Note- Hurricanes may also be made with fruit punch in lieu of OJ, pineapple juice, lemon juice, and grenadine .

Recipe Name: Jamaican Jerk Chicken Fingers
Category: GRILL
Serves: 8

2 Pound boneless chicken breast -- cut in strips
1/4 Cup orange juice
1/4 Cup lime juice
3 Tblsp sugar
1 3/4 Tblsp onion powder or fine minced onion
2 Tblsp crushed thyme
1 Tblsp ground red pepper -- plus 1 teaspoon
1 Tblsp black pepper -- plus 1 teaspoon
1 1/2 Tblsp allspice
3/4 Tblsp salt
1 1/2 Tsp. nutmeg
1 Tsp. ground cloves

Lay strips in baking dish and pour juice over top. Cover and refrigerate 1 hour.

In small bowl, combine remaining ingredients. Sprinkle generously over chicken
strips. Marinate 1 hour.

Grill should be medium hot and grate set on highest level. Lay out chicken and
grill on both sides 1 hour or until done. Servings depend on how hungry you
are and if you can handle the wonderful blend of spices

Making an orange cake is easy, Take a traditional yellow or white cake recipe and replace the liquid with orange juice.

You can also make a buttercream frosting with some orange zest and a little orange juice.

Shadows, MMMMMmmmmmm yummy stuff

Mirri here are a few recipes i found for your cake...

Orange Juice Cake

1 pkg. butter recipe, yellow cake mix
1 c. orange juice
1/2 c. oil
1 sm. Pkg. vanilla pudding
4 eggs
1/2 c. or more nuts

Grease and flour bunt pan. (I don?t flour mine just spray it with Pam) Pour nuts evenly over bottom of pan. Mix remaining ingredients and pour over nuts. Bake at 350 degrees for 50-60 minutes.

Glaze

1 c. sugar
1 stick of margarine
1/4 c. orange juice

Stir all ingredients together; bring to a boil and boil for 2 minutes. Pour over hot cake in pan. Let set for 30 minutes before removing from pan. (I put a little dab more O.J., I think it makes the cake even more moist).

Another

 

 
Orange-Juice Cake Version 2.0
 
2-cups sugar
3/4-cup butter or margarine, softened
2 1/2-cups all-purpose flour
1-cup buttermilk
3-eggs
1-tsp salt
1-tsp baking soda
1-tsp vanilla extract
1/2-cup raisins
1-cup coarsely chopped pecans
3-tbsp grated orange peel
1/2-cup orange juice
 
Preheat oven to 350º F. Grease a 9 or 10-inch tube pan. In large bowl, with mixer at medium speed, beat 1 1/2 cups sugar and butter or margarine until fluffy; at low speed, beat in flour, buttermilk, eggs, salt, soda and vanilla until well mixed, constantly scraping bowl with rubber spatula. Beat at medium speed 3 minutes, occasionally scraping bowl. 
Stir in raisins, pecans and orange peel. Pour batter into pan and bake 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan and place on wire rack over a sheet of waxed paper. While cake is still very warm, in small bowl, stir orange juice with 1/2 cup sugar and pour over cake, spooning any drips from waxed paper back over cake. Cool completely. Makes 12 to 16 servings.

One more....


Orange-Juice Cake


List of Ingredients

2 cups sugar
3/4 cup butter or margarine, softened
2 1/2 cups all-purpose flour
1 cup buttermilk
3 eggs
1 tsp salt
1 tsp baking soda
1 tsp vanilla extract
1 cup coarsely chopped pecans
3 tbsp grated orange peel
1/2 cup orange juice
1/2 cup confectioners sugar

Recipe

Preheat oven to 350º F. Grease a 9 or 10-inch tube pan. In large bowl, with mixer at medium speed, beat 1 1/2 cups sugar and butter or margarine until fluffy; at low speed, beat in flour, buttermilk, eggs, salt, soda and vanilla until well mixed, constantly scraping bowl with rubber spatula. Beat at medium speed 3 minutes, occasionally scraping bowl.

Stir in pecans and orange peel. Pour batter into pan and bake 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan and place on wire rack over a sheet of waxed paper.
While cake is still very warm, in small bowl, stir the orange juice with the confectioners sugar and pour over cake, spooning any drips from waxed paper back over cake. Cool completely.

mmmh *rubs her belly* sooo many things to try, thanks folks!

* Exported from MasterCook *

Indian Orange Chicken

Recipe By :Submitted by A. Drummond's Ranch Bed & Breakfast, Cheyenne/Laramie, WY
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Main Dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons curry powder - (to 3 tspns)
1 cup rice
Chopped fresh parsley
1/4 teaspoon freshly-ground black pepper
3/4 cup water
1 tablespoon brown sugar
1 teaspoon dry mustard
1 1/2 cups orange juice
6 skinless chicken breast halves

Mix curry and pepper. Rub over chicken. In 10-inch skillet, mix orange juice, rice, water, sugar, and mustard. Mix well.

Arrange chicken on top of rice. Bring to boil. Cover; simmer 20 minutes. Remove from heat and let stand 5 minutes. Sprinkle with parsley.

Different and easy; add a 1/2 cup of raisins or currants for a change.

This recipe yields 6 servings.

Source:
"1st Traveler's Choice Internet Cookbook at www.virtualcities.com/ons/recipe.htm"
S(Formatted for MC6):
"11-19-2000 by Joe Comiskey - [email protected]"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 277 Calories; 2g Fat (6.3% calories from fat); 30g Protein; 33g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 80mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

NOTES : Specialty Recipe from A. Drummond's Ranch Bed & Breakfast, Cheyenne/Laramie, WY

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

AAAAAAAAccccccchhhhhhh!!!!!!! I"m sorry about that shameless plug on that last post.....I didn't properly edit it


Hopefully this next recipe will make up for it!


Draconis

* Exported from MasterCook *

Scallops L'Orange

Recipe By :Submitted by The Oxford House Inn, Fryeburg, M
Serving Size : 3 Preparation Time :0:00
Categories : Seafood Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces scallops - (to 12 oz) -- dry
1 teaspoon oil or clarified butter
1/4 cup chopped shallots
2 ounces orange liqueur
Orange juice from one orange -- save rind
4 ounces creme fraiche
Salt -- to taste
Freshly-ground black pepper -- to taste
3 puff pastry shell - (to 4)
Lemon wedges -- for garnish

Heat skillet over high heat 1 to 2 minutes. Add oil or clarified butter; roll around pan to coat and pour off extra. Add scallops, flat-side down, and saute until golden. Turn scallops to saute other side. Reduce heat if needed so as to not burn pan juices. Remove skillet from heat, and set scallops aside in a warm place.

Add shallots, liqueur, orange juice, creme fraiche, and salt and pepper to pan over medium heat. Add any liquid that drains from scallops; simmer to thicken sauce. Add scallops to sauce and heat well.

Serve over puffed pastry shells. Garnish with thin slices of orange rind and a lemon wedge.

This recipe yields 3 to 4 servings.

Source:
"1st Traveler's Choice Internet Cookbook at www.virtualcities.com/ons/recipe.htm"
S(Formatted for MC6):
"11-16-2000 by Joe Comiskey - [email protected]"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 175 Calories; 11g Fat (70.8% calories from fat); 1g Protein; 9g Carbohydrate; 0g Dietary Fiber; 35mg Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 2 1/2 Fat.

NOTES : Specialty Recipe from The Oxford House Inn, Fryeburg, ME

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

O'siyo barddas,
YUMMY ..all of your orange juice cakes sound scrumptous!~ I am definately going to give them a try..would be perfect for the Holidays; Easter, Thanksgiving and Christmas (with cranberries & fig)
I use orange juice a lot, as well as pineapple juice, in many of my recipes..with meats made in the oven I use the juice diluted with a tad of water..brings out the natural flavor of the meat.. during the last few minutes or so I will baste with the remaining liquid and it makes a great tastin' glaze No secret that juices work fantastic on poultry so perhaps one could give it a try on their beef like I do
~Sty-U and happy cookin'