Entrée
Recipe Type: Entrée
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Tropical Ginger Citrus Scallops Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 2 teaspoons cornstarch 1/4 cup water 2 tablespoons chopped fresh ginger, divided 1/8 cup chopped shallots 1 1/2 tablespoon chopped garlic, divided 1/2 cup chopped almonds, divided(2oz.) 3 tablespoons butter, divided 1 1/4 cup dry white wine, divided 1/8 cup honey 1 quart Hale grapefruit juice 1/4 cup all purpose flour 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2 1/4 lbs. sea scallops 1 1/2 cups sliced red bell pepper, 1/8 inch (4 1/2 oz) as needed Hale grapefruit sections 3/8 cup sliced scallions, 1/8 inch, divided PREPARATION To prepare the ginger sauce, combine the cornstarch with 1/4…
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Salmon Crepes Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 1 recipe crepes* 1/4 cup butter or margarine 1 cup chopped onions 1/4 cup flour 1 cup Hale grapefruit juice 1 cup chicken broth 1 teaspoon Worcestershire sauce 1 teaspoon salt 3/4 teaspoon dried dill weed 1 bay leaf 2 or 3 dashes hot pepper sauce 1 can (1 pound)pink salmon, drained, boned, broken into chunks 1 1/2 cups diced cooked potatoes (2 medium) 1 Hale grapefruit, peeled, sectioned 1 tablespoon chopped parsley *CREPES 4 eggs 1/2 cup milk 1/8 teaspoon salt 6 tablespoons whole wheat flour Butter for frying PREPARATION Prepare one recipe crepes*; set aside. In medium…
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Savory Beef Stew Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 1/2 pound bacon, cut into small pieces 1/4 cup flour salt and pepper to taste 2 1/2 pounds beef for stew, cut into 2-inch cubes 1/ cup olive oil 3 cups chopped onion 2 large cloves garlic, chopped 1 1/2 cups Hale orange juice 1 cup dry red wine 3/4 cup canned tomato puree 2 beef bouillon cubes 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon nutmeg 2 bay leaves 4 medium turnips, cut in chunks (about 4 cups) 5 medium carrots, cut in chunks (about 3 cups) 2 tablespoons chopped parsley PREPARATION In a large kettle or heavy…
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Orange Glazed Pork Chops Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 4 pork loin chops (1 inch thick) Salt, pepper, and paprika, to taste 2 tablespoons water 5 tablespoons granulated sugar 1 ½ teaspoon cornstarch ¼ teaspoon salt ¼ teaspoon cinnamon 10 whole cloves 2 teaspoons grated Hale orange rind ½ cup Hale orange juice 4 Hale orange slices, cut in half PREPARATION Trim fat from chops and brown slowly in skillet. Sprinkle both sides of chops with salt, pepper, and paprika. Remove fat bits from pan and brown chops well on both sides over medium-high heat. Keep pouring off fat as it accumulates in pan. Turn heat to low…
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Cannelloni a la Lombardi Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 1 recipe Cannelloni crepes 2 pounds fresh spinach, cooked, chopped, drained 2 tablespoons olive oil 1 large or 2 small cloves garlic, sliced 6 eggs 3 tablespoons milk 1/2 teaspoon salt 2 tablespoons butter or margarine 1/4 cup grated Parmesan cheese PREPARATION Prepare one recipe Cannelloni Crepes*, set aside. Put spinach in a sieve or colander; press with back of spoon to remove excess moisture. In large skillet, heat oil; saute´ garlic until light brown, remove garlic from skillet. Add spinach to skillet, stir until heated through. Remove spinach and reserve. In medium bowl, beat eggs with milk and…
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Salmon Steaks A La Microwave Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS Relish: 1 Florida grapefruit 1 small tomato, seeded and chopped ¼ cup chopped green pepper 2 tablespoons snipped chives 6 pitted ripe olives, sliced 1 tablespoon vegetable oil ¼ teaspoon salt ¼ teaspoon pepper Salmon: 4 small salmon steaks (about 4 ounces each) ½ cup Florida grapefruit juice 1 tablespoon snipped chives Salt and pepper to taste PREPARATION Over small glass bowl to catch any juice, peel and section grapefruit; cut sections into chunks. Place in bowl with the juice, tomato, green pepper, chives, olives, oil, salt and pepper. Stir to combine; set aside. In microwave-safe oblong baking dish,…
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Citrus Lake Trout Sweet and Sour Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 2 cups water 1/3 cup cider vinegar 1/3 cup packed brown sugar 6 gingersnaps, crushed 2 teaspoons salt 2 teaspoons lemon juice 1 bay leaf 2 lemons, peeled and sliced 1 Hale grapefruit sectioned 1/3 cup seedless green grapes 1/3 cup sliced almonds 2 teaspoons light raisins 2 hot red peppers (optional) 2 Florida oranges, sliced 2 8 ounce portions boneless lake trout (or other boneless white fish) 1 large onion, sliced 2 sprigs parsley lettuce leaves PREPARATION In large saucepan combine water, vinegar, brown sugar, gingersnap crumbs, salt, lemon juice, and bay leaf. Bring to a boil and…
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Orange Sauced Fish with Linguine Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 4 4-ounce frozen fish fillets ½ cup water ¼ cup frozen Florida orange juice concentrate, thawed 2 teaspoons cornstarch 1 teaspoon instant chicken bouillon granules ½ teaspoon finely shredded Florida orange peel ¼ teaspoon dry mustard ¼ teaspoon dried dill weed 1 Florida orange, peeled, sectioned and seeded 2 tablespoons sliced green onion 4 ounces spinach or plain linguine or fettuccine, cooked and drained PREPARATION • Thaw fish. Place thawed fish in a microwave-safe shallow baking dish. Arrange with thicker portions toward the outer edges of the dish for more even cooking. Turn under any thin portions of fish to…
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INGREDIENTS ½ cup Bourbon (4 ½ oz) ¼ cup teriyaki sauce 4 ¼ cups Hale Orange Juice 6 boneless and skinless salmon fillets, 6 ounces each, ½ inch thick, 2¼ pounds 1 tablespoon butter ¼ cup finely chopped almonds ¼ teaspoon curry powder 1/8 teaspoon ground cayenne pepper As needed dry thyme leaf As needed salt 1 ½ cups cous cous (5/8 pound) As needed ground black pepper As needed vegetable oil As needed Hale Orange Sections As needed fresh cleaned and trimmed watercress PREPARATION To prepare the marinade, combine the bourbon, teriyaki sauce and 2 cups of Hale Orange…
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Roast Duckling with Orange Sauce Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 2 ducklings, 4 to 5 pounds each 1 teaspoon salt 1 ½ cups Hale orange juice, divided ½ cup honey PREPARATION Preheat oven to 350 degrees. Rinse ducklings and pat dry. Sprinkle ducklings inside and out with salt. Close cavity with skewers; truss legs. Pierce duckling skin with a fork in several places around the perimeter of the breast and on the back. Place on rack in roasting pan. Roast in a 350 degrees oven 2 to 2 ½ hours (meat thermometer inserted on inside of thigh should read 170 degrees when done). Use 1 cup of orange juice…