Orange Broccoli Florets Recipes

Steps:

• Wash and cut broccoli into florets.
• Bring about 1 cup of water to boil in a saucepan over high heat.
• Add broccoli florets, reduce heat to medium and cover.
• Cook until broccoli is crisp-tender and still bright green. About 5 minutes.
• Drain and return broccoli to pan.
• Add butter, orange juice, orange zest, salt and pepper.
• Toss together and heat through.
• Serve.

Steps:

• Combine broccoli, onion, raisins and pecans and set aside.
• Mix mayonnaise, sugar and vinegar.
• Add mayo mixture to broccoli and stir.
• Gently fold in mandarin oranges.
• Chill at least 3 hours.

Steps:

• Cut the broccoli crown into florets. (if using pre-cut or frozen florets, skip this step.).
• Combine the olive oil, orange juice, and marmalade in a small saucepan.
• Cook over medium heat until mixture starts to bubble slightly.
• Pour the orange sauce over the broccoli and top with chopped walnuts.

Steps:

• Place broccoli and 1 in. of water in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth. Gradually stir in orange juice. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in orange zest. Drain broccoli; add orange juice mixture and toss to coat.

Steps:

• Grate 1 tsp orange peel from the orange and squeeze 1/4 cup juice.
• Heat the oil over medium high heat in a large skillet until hot.
• Add the broccoli and cook for about 5 minutes, stirring occasionally.
• Add ginger, garlic, and orange peel and cook 1 or 2 minutes longer until the veggies are tender, crisp.
• In a small bowl, mix soy sauce, sesame oil and orange juice; add to skillet and cook 30 seconds.
• Sprinkle with sesame seeds and serve immediately.

Steps:

• In a medium bowl, combine the broth, sherry or broth, orange juice, soy sauce, ginger, cornstarch, sesame oil and red pepper flakes.
• Add the beef, tossing to coat.
• Let stand for 10 minutes.
• Heat 1 tsp.
• of the oil in a large skillet over medium high heat.
• Add the beef to the skillet; reserve the marinade.
• Cook the beef, stirring, for 3 minutes, or until browned.
• Remove to a plate.
• Add the remainder 1 tsp.
• oil to the skillet.
• Add the broccoli, scallions, and garlic; cook, stirring for 2 minutes.
• Add 2 tablespoons water.
• Cover and cook for 2 minutes, or until the broccoli is tender-crisp.
• Add the reserved marinade and cook, stirring for 3 minutes or until the mix.
• Boils and thickens slightly.
• Return the beef to the pan and cook, stirring, for 2 minutes, or until heated through.
• Serve over the rice.

Steps:

• If desired, place the meat in the freezer until partially frozen for easier slicing. Trim fat and thinly slice meat across the grain into bite-size strips(the thinner the better).
• Toss together meat strips, marmalade, hoisin sauce, teriyaki sauce, soy sauce, and garlic.
• Cook broccoli in a medium saucepan until crispy tender. Drain and cool.
• Preheat a wok or large skillet over high heat. Add meat mixture to hot wok. Stir-fry for 4-6 minutes or to desired doneness. Add cooked broccoli and heat through.
• Can be served over steamed rice.
• FREEZE AHEAD: Place all ingredients, except broccoli, in a freezer bag and freeze up to 2 months. I usually separate it into 2 bags to make 2 meals since it serves 8.

Steps:

• Place 1 in. of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and keep warm., In the same pan, combine the butter, orange juice, orange zest and salt; heat until butter is melted. Return the broccoli to the saucepan; toss to coat. Transfer to a serving bowl; sprinkle with almonds.

Steps:

• Toss all ingredients together.
• Pour mixed and chilled dressing over and toss again.
• I like to put the mandarin oranges on last, after the dressing, so they don't break up too much.
• I sort of fold them in gently when serving.

Steps:

• For the sauce: Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce, paprika and food coloring into a 1-quart saucepan, bring the heat up to medium. Whisk gently as it comes to a simmer. Allow to simmer, keep whisking for about 5 minutes until the sauce thickens. Remove from heat and reserve.
• For the broccoli: Place the broccoli florets in a microwave-safe bowl with 1/4 cup water. Season with kosher salt and cover with plastic wrap. Microwave on high for 3 minutes. Hold for assembly.
• For the chicken: Heat the oil in a 4-quart Dutch oven to 375 degrees F using a deep-fry thermometer. Rinse the chicken in cold water and pat dry. Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shake off the excess. Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter. Fry in batches until golden brown and crispy, 6 to 8 minutes. Drain on paper towels or a rack.
• To assemble: Heat a large skillet to high and add the vegetable oil. When you see the first wisps of white smoke, stir in the garlic, ginger and fried chicken pieces and cook, stirring, for about 30 seconds. Add the scallions, onion and Orange Chicken Sauce and allow to coat and simmer. Cook, folding all the ingredients until they are well coated, about 2 minutes. Serve over fried rice or steamed rice, with the steamed broccoli.
• In a large skillet, heat the oil until a wisp of white smoke appears. Pour in the eggs and add the rice immediately. Using a wide silicone spatula, work the rice into the egg in circular motions, making sure not to break the grains. After about 30 seconds, the egg will start to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle.
• Add the soy sauce, sugar and chicken bouillon. Continue to fold for about a minute. Don't be afraid to scrape up the rice stuck to the bottom of the pan. Cook until the rice absorbs the liquid and egg but is still fluffy. Fold in the scallions and white pepper and cook for an additional minute. Serve immediately.

Steps:

• Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
• Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
• Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
• In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for another use. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.

Steps:

• Bring a couple inches of water to boil in a large skillet and add the florets, orange rind and salt. Cover and simmer until tender, about 6 minutes. Drain broccoli and cauliflower, remove rind and transfer to a platter or bowl. Return pan to heat, add extra-virgin olive oil and heat over medium heat. Add shallots and cook until soft, 3 to 4 minutes. Add broccoli and cauliflower and turn to coat. Squeeze the orange juice over the pan and toss veggies again. Season the orange scented broccoli and cauliflower with salt and pepper, to your taste. Garnish with sliced scallions.

Steps:

• Place broccoli and 1 in. of water in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth. Gradually stir in orange juice. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in orange peel. Drain broccoli; add orange juice mixture and toss to coat.