1/4 cup orange juice
2 Tbls. soy sauce
2 Tbls. ketchup
2 Tbls. vegetable oil
2 Tbls. chopped fresh parsley
1 Tbls. fresh lemon juice
1/2 tsp. dried oregano
1/2 tsp. black pepper
1 clove garlic – minced
(4) 6 oz. halibut steaks
Combine all ingredients, except fish, in a small bowl.
Brush the mixture evenly on the fish; refrigerate for 1 hour.
Grill steaks, turning once, about 5-6 minutes per side, or until the fish flakes easily with a fork.
1 cup orange juice
1/3 cup reduced-sodium soy sauce
1/4 cup olive oil
2 teaspoons minced fresh rosemary
2 green onions, sliced
4 thick-cut boneless center cut pork chops
Mix the orange juice, soy sauce, olive oil, rosemary, and green onions in a large plastic zipper bag; place the chops into the bag, squeeze out the air, and seal the bag. Refrigerate to marinate 8 hours or overnight.
The next day, preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chops from the marinade, and discard the used marinade. Shake excess marinade from the chops, and grill until pork is browned, no longer pink inside, and shows good grill marks, about 15 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 160 degrees F (70 degrees C).
3/4 cup granulated sugar
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange peel
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped dried tart cherries
1 egg white
1 tablespoon water
Combine 3/4 cup sugar and eggs in a large mixing bowl. Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color. Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed. Combine flour, walnuts, baking powder and salt; gradually add to egg mixture. Mix on low speed 1 to 2 minutes, or until well mixed. Stir in cherries by hand.
Turn dough onto lightly floured surface (dough will be soft and sticky). Lightly sprinkle with additional flour; knead flour into dough. With floured hands, shape into 2 (8×2-inch) logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly. Combine egg white and water; brush on logs. Sprinkle with granulated sugar.
Bake in a preheated 350-degree oven 25 to 30 minutes, or until light brown and firm to the touch. Let cool on baking sheet 15 minutes.
Reduce oven temperature to 300 degrees. Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; let cool completely.
1 (9-ounce) package NONE SUCH® Condensed Mincemeat, crumbled
1/2 cup orange juice
3 cups biscuit baking mix
2 tablespoons sugar
1/3 cup water
2 tablespoons butter or margarine, melted
Preheat oven to 375°F. In small saucepan, crumble NONE SUCH® into pieces. Add orange juice. Boil briskly for 2 minutes; stir occasionally. Cool.
In large bowl, combine remaining ingredients. Blend well.
On floured surface roll dough into 17×15-inch rectangle. Spread NONE SUCH® to within 1 inch of edges. Roll, jellyroll-fashion, beginning at narrow end. Cut into 1-inch slices.
Arrange, cut side down, in 13×9-inch greased baking dish. Bake 25 minutes or until golden brown. Serve with Orange Sauce.
In small sauce pan, blend sugar and cornstarch. Stir in juice, water and rind. Cool and stir until thickened. Serve warm over pinwheels.
In small sauce pan, blend 3/4 cup sugar and 2 tablespoons cornstarch. Stir in 1 1/2 cups orange juice, 1/2 cup water and 2 teaspoons grated orange rind. Cool and stir until thickened. Serve warm over pinwheels.