Lavics Orange Sauce Copycat Recipes

ORANGE SAUCE

Orange Sauce image

The cheery color and pleasing flavor of this sauce will wake you up in the morning. It's tasty over pancakes or waffles. It's a refreshing, lower-calorie alternative to maple syrup.

Provided by Taste of Home

Categories Breakfast Brunch

Time 10m

Yield 1/3 cup.

Number Of Ingredients 5

Ingredients

2 tablespoons sugar
1/2 teaspoon cornstarch
1/8 teaspoon grated orange zest
1/3 cup orange juice
1 teaspoon butter

Steps:

In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.

LAVICS ORANGE SAUCE COPYCAT

LaVics Orange Sauce Copycat image

Categories Pepper Sauce Roast

Number Of Ingredients 10

Ingredients

2 Roma Tomatos (halved)
1/2 Yellow Onion (quartered)
1 cup Olive Oil
12 cloves Garlic (large)
15 pieces dried arbol chilies (stemmed)
1/3 cup Spicy Vinegar (sukang manghang)
1/2 cup Water
1 tablespoon Kosher Salt
1 teaspoon Chipotle Powder
1/2 teaspoon Smoked Paprika

Steps:

Take the tomatoes, onion, 6 cloves of garlic, and 5 arbol chilies, coat with oil, and roast in oven skin-side up at 400F until chared on top. Top Rack/Broiler. (approx 10 minutes)
In blender, add remaining ingredients.
When roasted veggies are done, blend in blender until smooth.

ORANGE SAUCE CHICKEN

Orange Sauce Chicken image

Orange and lemon juice along with orange marmalade make a pretty and flavorful sauce for the mouthwatering chicken.-Diane Werner

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1/3 cup thawed orange juice concentrate
5 tablespoons vegetable oil, divided
2 tablespoons soy sauce
2 garlic cloves, minced
4 boneless skinless chicken breast halves
1/2 cup coarsely chopped walnuts
1 tablespoon butter
4 green onions, thinly sliced
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1 to 2 tablespoons grated orange zest
2 to 3 teaspoons grated lemon zest
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice

Steps:

In a small bowl, combine orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside., Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute until tender. Add the marmalade, juices, honey, orange and lemon zest, salt, pepper and reserved marinade. Bring to a boil., Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce, toasted walnuts and reserved onions.

Nutrition Facts :

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