Tangerine Dressing Recipes

Steps:

• Combine all the ingredients except the oil and whisk to blend and dissolve the sugar.
• Slowly whisk in the oil to emulsify and thicken.
• This is better if made a day before using.
• It will keep for up to 2 weeks in the refrigerator.

Steps:

• Melt butter in a large skillet; add onion and celery and saute until tender.
• Remove from heat.
• Stir in broth and remaining ingredients, combining thoroughly.
• Use dressing to stuff whole poultry, to make a bed on which to bake poultry pieces, or place in a covered casserole and bake at 325 degrees for 30 minutes.
• Time spent preparing this dish does not include the time to cook the rice.

Steps:

• Preheat oven to 450°F
• Place asparagus in medium bowl.
• Pour enough cold water over asparagus to cover; let stand 15 minutes.
• Drain.
• Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil.
• Roast asparagus until crisp-tender, turning occasionally, about 10 minutes.
• Transfer asparagus to platter; cool.
• Using sharp knife, cut peel and white pith from tangerines.
• Cut between membranes to release segments. Arrange tangerine segments atop asparagus.
• Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus.
• Sprinkle with green onion tops and peanuts and serve.

Steps:

• Preheat oven to 450°F.
• Whisk together scallions, chile, juice, oil, and vinegar in a large bowl and season with salt and pepper.
• Cut chayote halves lengthwise into 1/4-inch-thick slices and arrange in 1 layer in two thirds of a lightly oiled shallow baking pan. Put bell pepper quarters, skin sides up, in other third of pan.
• Roast in middle of oven, uncovered, until chayote is browned in spots and bell pepper skins are blistered, about 30 minutes. Immediately add chayote to dressing and toss to coat.
• Transfer hot bell peppers to a small bowl. Cover and let stand 10 minutes, then peel. Cut bell peppers into 1/4-inch-thick strips and add to chayote with any pepper juices accumulated in bowl. Add lettuce and toss to coat.
• Chayote and bell peppers can be roasted and dressed 1 hour ahead and kept at room temperature. Add lettuce just before serving.

Steps:

• Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
• Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.