BEER BATTERED TILAPIA WITH RED CHILE MANDARIN ORANGE SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat enough olive oil, to shallow fry the fish, in a large skillet over medium-high heat
- In a shallow dish, whisk together 1/2 cup of the flour, beer, egg, and baking powder. Place remaining 1/4 cup flour in a separate shallow dish.
- Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides.
- Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate.
- While the fish is frying, in a medium bowl, whisk together lemon juice and chili paste. Add mandarin oranges and cilantro and toss to combine. Serve sauce over fish.
MANDARIN ORANGE CURRY
I love curry's this one has me salivating; hot chilies, sweet oranges mixed with tomato, onion and fish. I can't wait to try this lovely dish. Placed here so I don't lose it.
Provided by Baby Kato
Categories Fish
Time 1h
Number Of Ingredients 14
Steps:
- 1. Add butter to large pan, melt over medium heat and add the onion slices, stir well. Lower the heat and cover the pan, letting the onions cook for 15 minutes. Turning the heat to medium, add the garlic and ginger and cook for 6 minutes. Next add the chili peppers and the tomato, stir, cover and cook for 4 minutes.
- 2. Now add the fresh fruit juice, stirring well, then add the fish stock to the pot stir and allow to cook for 5 minutes. Then add the oranges, cover and cook 4 minutes, then the salt, black pepper and ground coriander, stir well.
- 3. Cut the fish into desired size and lay in the pan with the sauce, spooning sauce over the fish, cover and cook 5 minutes.
- 4. Uncover, spoon more sauce over the fish and cook for 10 minutes longer. Plate, garnish with herbs (if using) and enjoy.
CHICKEN AND MANDARIN ORANGES
"I created this recipe after my husband and I moved to Wisconsin from sunny Florida," writes Mary Rogers or Greendale. "The citrus flavor certainly brings back lots of warm memories of our former home."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken. In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned. Remove chicken to plate and keep warm., Reduce heat to medium-low. Drain oranges, reserving juice. Stir juice, onion and red pepper flakes into skillet. Cook and stir for about 3 minutes or until onion is tender. Bring to a boil. Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear. Place chicken over rice; keep warm. Combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened. Add mandarin oranges; heat through. Pour sauce over chicken. Sprinkle with cilantro.
Nutrition Facts : Calories 202 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 370mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
MANDARIN CHICKEN SALAD
From Southern Living Cookbook 1987 The caption beside the photo says: "Mandarin Chicken Salad is a blend of the traditional chicken salad ingredients with fruits and nuts. It's fancy enough for company."
Provided by Roxygirl in Colorado
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- I recommend baked chicken for the salad. Heat oven to 350 degrees - sprinkle chicken with salt and pepper, then after it's cooled a bit, chop chicken and sprinkle with olive oil (if I have chicken with skin, I skip the oil). Bake until done then after it's cooled a bit, chop chicken.
- After you have cooked the chicken, combine the first 5 ingredients; stir well. Cover and chill.
- Add mayonnaise, grapes, oranges, and almonds to chicken mixture; toss well. Serve on lettuce. Garnish with additional orange slices and grape clusters, if desired. Yield: 6 servings.
ORANGE CURRY CHICKEN
I had to do something with a leftover chicken breast - I surprised myself by how good this 'throw together' was.
Provided by Cyndi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Place rice and 2 cups water in a medium saucepan, and bring to a boil. Mix in margarine and parsley. Reduce heat, cover, and simmer 15 to 20 minutes.
- Heat oil in a medium skillet over medium heat, and stir in the onion and chicken. Cook, stirring occasionally, 25 minutes, or until chicken is no longer pink and juices run clear.
- Mix curry powder, Worcestershire sauce, and 1/2 cup water into the skillet with the chicken. Reduce heat, and simmer about 5 minutes. Stir in the orange zest. Continue cooking until most of the water has been reduced. Mix in the rice to serve.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 41.7 g, Cholesterol 36 mg, Fat 14.5 g, Fiber 1.2 g, Protein 17.3 g, SaturatedFat 2.6 g, Sodium 109.9 mg, Sugar 1.2 g
MANDARIN ORANGE CRANBERRY CHUTNEY
Time 10m
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a bowl. Let flavours meld 20 minutes before serving. Recipe Options: Instead of dried cranberries, use raisins in the chutney. When mandarin oranges are not available, make the chutney with 2 medium, navel oranges, peel and pith removed, flesh cut into small cubes.
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- Zest 2-3 Halos Mandarins, if you would like to add zest to your curd. Cut each mandarin in half and juice each one into a measuring cup until you have 1/2 cup of mandarin juice.
- Over medium heat, begin simmering water in a saucepan that is sized perfectly to support a stainless steel bowl that you will use to mix up your ingredients (bottom of bowl should rest just above your water level).
- In that stainless steel bowl, whisk together the eggs, sugar, and mandarin juice with a wire whisk, until combined and smooth. When the water is gently simmering, place the stainless steel bowl over the saucepan. Whisk constantly until mixture has thickened, which can take anywhere from 5-10 minutes (about 170 degrees F on a candy thermometer). When thickened, remove from heat and immediately whisk in room temperature butter pieces until they have melted completely and are incorporated with the mixture.
- Pour mixture into a bowl or containers for storage. Allow to cool completely and then refrigerate until firm and chilled (at least 1 hour, but 3-4 is best).
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- Separate the mandarin oranges and syrup. Place the mandarin oranges in a mold or dessert bowl. Wet the inside of the mold / dessert bowl with water and drain the water.
- Combine syrup and water to make 400ml and put in a pot. (if you use orange juice, combine syrup and water to make 200ml ).
- Add agar powder to syrup and water mixture and mix well and cook over medium heat until it boils. After boiling, reduce the heat to low and simmer for 2 minutes until agar powder is melted completely. (Agar solution should be transparent).
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- Heat up a skillet and pan-fry the chicken on both sides until cooked. You may grill the chicken or pan-fry using a cast-iron grill pan. Cool off and sliced into pieces, set aside.
- Mix all the ingredients in a small sauce pan. Heat up on medium heat until the sauce slightly thickens. Discard the ginger slices.
- Drizzle the Sauce on top of the chicken and garnish with the scallion. Serve immediately with steamed rice.
GINGER BEEF WITH MANDARIN ORANGES - THE MIDNIGHT BAKER
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Cuisine AsianTotal Time 8 hrs 15 minsCategory DinnerCalories 539 per serving
- Trim beef of visible fat. Slice in 1/4-inch slices. I used the thick, boneless flat chuck roast (it looks like a very thick chuck steak).
- Heat 1 tbs of the oil in a large heavy skillet over high heat. When oil just begins to smoke, at the beef slices, making sure not to overcrowd the pan. Brown well on both sides. Repeat if you had meat that you couldn't fit the first time. Place browned beef in the slow cooker.
- Heat the other 1 tbs oil over medium-high heat. Add the mushrooms, water chestnuts and onion. Saute until onion begins to get soft. Add the soy sauce, ginger and the sherry (or mirin), scraping up all the browned bits at the bottom of the pan. Place the mushroom mixture on top of the meat in the slow cooker.
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- To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 5 minutes; flip chicken intermittently to ensure even cooking.
- Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce (if you like your dishes on the ‘saucy’ side use 2/3 cup), hoisin sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently. In the final two minutes of cooking the cabbage, add the sugar snap peas and cook until crisp-tender.
- Remove from the heat, add the oranges and stir to combine. Taste and optionally add the honey if desired.
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