Citrus Recipes
Submit your favorite
citrus recipe
The recipes below have
been provided by the Junior League of Greater Orlando from their
Sunsational Encore Cookbook.
Spicy
Shrimp Dip
32
ounces cream cheese, softened
1 large onion, chopped
1 clove garlic, chopped
1 (12-ounce) jar banana peppers, drained, chopped
1 jalapeno, chopped, or to taste
1 (12-ounce) package frozen salad shrimp, thawed, rinsed,
drained
2 large tomatoes, chopped |
Combine the cream
cheese, onion, garlic, banana peppers, jalapeno, shrimp and
tomatoes in a microwave-safe bowl and mix well. Microwave
on High for 3 to 5 minutes or until heated through, but not
bubbly. Serve immediately or at room temperature with corn
chips.
25 to 30 servings
|
Orange
Caesar Salad
1
teaspoon anchovy paste
2 tablespoons Dijon mustard
1/2 tablespoon garlic, finely chopped
1 cup orange juice
3/4 cup olive oil
24 cups romaine lettuce leaves, chopped
3 cups seasoned croutons
2 cups orange sections
6 tablespoons Parmesan cheese, grated |
Puree the anchovy
paste, Dijon mustard and 1/2 tablespoon garlic in a food processor
until smooth. Add 1 cup orange juice and olive oil in a fine
stream, processing constantly. Chill, covered, in the refrigerator.
Toss the romaine lettuce with the chilled dressing in a large
salad bowl. Divide among 6 salad plates, Arrange 1/2 cup croutons
and 1/3 cup orange sections on each plate. Sprinkle each with
1 tablespoon Parmesan cheese.
6 servings
|
Lemon
Basil Grilled Chicken
1/2
cup vegetable oil
1/4 cup lemon juice
2 tablespoons white wine vinegar
1 teaspoon lemon peel, grated
1 tablespoon dried basil, or 2 tablespoons fresh basil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 boneless, skinless, chicken breast halves |
Combine the vegetable
oil, lemon juice, vinegar, lemon peel, basil, garlic, salt
and pepper in a shallow dish and mix well. Add the chicken,
turning once to coat both sides. Marinate, covered, in the
refrigerator for 30 to 45 minutes, turning once. Drain the
chicken, discarding the marinade. Place the chicken on a grill
rack. Grill 3 to 4 inches from the hot coals for 3 to 5 minutes
on each side or until cooked through.
4 servings
|
Florida
Orange Nut Cake
|
3 cups sifted
flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup butter or margarine, softened
1 cup sugar
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3 eggs
1 cup orange marmalade
1 cup chopped pecans
1/2 cup orange juice
1 cup sugar
|
Sift the flour,
baking soda and salt together. Beat the butter, 1 cup sugar,
orange peel and vanilla in a mixer bowl until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the marmalade and pecans. Add the flour mixture alternately
with a mixture of 1/2 cup orange juice and evaporated milk,
beating well after each addition. Pour into a greased parchment-lined
9-inch tube pan. Bake at 350 degrees for 1 hour. Cool in the
pan for 10 minutes. Heat 1 cup orange juice and 1 cup sugar
in a small saucepan over medium heat until the sugar dissolves,
stirring constantly. Invert the hot cake onto a cake plate.
Spoon the orange syrup over the hot cake. Serve warm or cold.
12 servings
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