2761
2 eggs 6885
7165
1/3 cup orange juice 8981
1/2 teaspoon salt 3534
9876
 Ingredients: 5537
8554
Spa-inspired recipes with citrusHere are a few delectable recipes featuring oranges. 4816
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2 teaspoons baking powder 9729
5. Use 100 percent orange juice IN a sneaky way TO pump up THE nutritional value OF certain recipes by substituting it FOR water or milk IN baked goods. 1291
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3. IN a medium bowl, combine fruit with 1 tablespoon OF sugar. Using a fork, crush THE berries slightly TO allow THE juices TO come out. Place 2 crepes on a plate. Ladle 1/4 cup OF THE fruit mixture on one side OF each crepe AND roll crepe over THE fruit. Garnish with powdered sugar, if desired. Serve immediately. 5350
4. IN clean mixing bowl, beat egg whites AND salt until light AND foamy. Add cream OF tartar AND beat until firm peaks form (this can take up TO 5 minutes with an electric mixer). Transfer cooled custard TO large clean bowl. Lightly fold custard into egg white mixture until fully incorporated. Make sure TO not overmix or souffle will fall. 4429
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Cook¡¯s note: Mix together 1/4 cup softened butter with 2 tablespoons OF orange honey. Makes a wonderful butter TO spread on THE cornbread. Enjoy! 4215
3. Use Florida orange juice as a marinade FOR meats by pairing it with garlic, ginger, scallions AND soy sauce. After an hour or so, those meats will BE grill-ready! 5177
2. IN a heavy saucepan, bring milk just TO a simmer AND remove from heat. Beat together egg yolks, sugar AND vanilla with an electric mixer until thick AND lemon yellow IN color, 3 TO 4 minutes. Slowly add IN cornstarch until fully incorporated. Add hot milk slowly, mixing until smooth. 2293
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2333
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2. Squeeze all liquid OUT OF crabmeat, removing any shells. Add crabmeat TO salad mixture. Arrange lettuce on salad plates. Top with crabmeat mixture AND reserved dressing. Season TO taste with freshly ground pepper. Garnish with orange segments if desired. 3320
1/2 cup orange juice 518
1/4 cup butter, softened TO room temperature 3615
4. Pour batter into prepared pan AND bake FOR 30 minutes or until toothpick inserted IN center comes OUT clean. Cool slightly AND cut into 12 squares. 4322
Lettuce leaves (leaf lettuce or spring mix) 4856
7 generous tablespoons flour 3254
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1 cup orange juice 3641
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1/8 teaspoon salt 6499
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3/4 cup orange juice 3468
Fruit filling: 7419
1 cup fresh raspberries 5563
2 cups (16 ounces) fresh corn, lightly chopped (may substitute canned or frozen) 3788
1/3 cup ice 6458
3. Combine flour, cornmeal, baking powder, baking soda AND salt. Whisk together. Fold flour mixture into orange juice mixture, just until combined. Stir IN chopped corn. 8447
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2 teaspoons fresh minced jalapeno or serrano pepper, optional 2613
1 pound lump crabmeat (fresh or frozen) 9983
1. Whisk together dressing ingredients IN a small bowl AND set aside. IN large mixing bowl, combine avocado, orange, red onion, red bell pepper, cilantro AND jalapeno. Let stand FOR 30 minutes. 5217
1. IN a blender container, place eggs, orange juice, sugar AND salt. Cover AND pulse 15 seconds until combined. While blender is on, add flour one tablespoon at a time until blended well. Refrigerate FOR 30 minutes. 9515
Orange Souffle Makes 6 servings 1932
1 Florida orange, peeled AND cut into 1-inch pieces 4683
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3 tablespoons champagne vinegar 4469
1759
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Directions: 7526
.jpg) Ingredients: 5243
Orange Crepes with Fruit FillingMakes 4 servings 4749
1/4 cup water 3574
4. Use Florida orange juice as a substitute FOR wine IN sauteed dishes. It will lend that sweet AND sour taste TO balance THE flavors OF THE dish. 7099
Place mint leaves IN THE bottom OF THE glass. With THE back OF a spoon, bruise mint TO break up slightly TO release flavor. Add ice. Combine all remaining ingredients, stir AND pour over mint AND ice. 6525
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Powdered sugar, optional 5110
1. Preheat oven TO 350 degrees F. While oven is heating, lightly spray 9-inch square baking pan with canola oil AND dust with flour. Set aside. 9835
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1 1/2 teaspoons orange zest 223
 Ingredients: 2466
4 large eggs, separated 3081
.jpg) Crepes: 5924
Agave nectar is a natural sweetener that has a lower glycemic index value than other sweeteners. It is available at supermarkets AND natural foods stores. Read Health benefits OF agave nectar FOR more information on this alternative TO sugar.50
330
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1/4 cup sugar 4042
Chef Scott Uehlein, corporate chef OF Canyon Ranch Health Resorts AND SpaClubs, is known FOR his all-natural, healthy AND immensely flavorful spa-inspired dishes. TO celebrate summer, he created a few sunny citrus dishes FOR you TO easily cook-up at home. Here are Chef Uehlein's tips TO include fresh citrus AND citrus juice IN your homecooked dishes plus six citrus-kissed spa recipes.
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Tips TO include citrus IN dishes.Citrus, such as oranges, lemons, AND limes add vibrant flavor TO meals. THE zest is bursting with fragrant citrus oils, THE juice adds a distinctive citric flavor, AND THE flesh, oranges especially, lends brilliant color AND texture. Chef Uehlein finds Florida 100 percent orange juice invaluable IN many OF his spa-licious dishes. He suggests THE following ways FOR you TO include citrus IN your meals. 8701
3/4 cup orange juice 1718
1. Use citrus TO balance sweet AND sour flavors IN salad dressings, sauces AND beverages. Read Healthy cooking tips FOR women from Canyon Ranch FOR more suggestions TO balance THE flavors IN your dishes.5324
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4 eggs 2893
2. Melt 1/2 tablespoon butter IN a 10-inch nonstick saute pan. Pour 3 tablespoons OF batter into THE pan AND swirl around TO coat THE bottom OF THE pan evenly. Cook until edges are nice AND brown AND middle is firm TO THE touch. Loosen edges AND flip crepe AND cool FOR approximately 15 seconds. Slide OUT OF pan onto plate, cover with foil while continuing TO make crepes with remaining batter. 1799
1 cup cornmeal 9769
1 teaspoon baking soda 5858
1. Preheat oven TO 350 degrees F. Spray 6 individual (6-ounce) souffle dishes with canola oil AND dust with sugar. Set aside. 7593
1/2 cup sugar 7699
1/4 teaspoon salt 7379
1 cup fresh quartered strawberries 8340
8 fresh mint leaves 5456
Directions: 4108
Orange CornbreadMakes 12 servings 5497
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Fresh Florida orange segments, if desired 3681
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2. Drink orange juice FOR your health IN addition TO cooking with it. An eight-ounce glass OF 100 percent orange juice is a full serving OF fruit! 7486
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1 cup whole milk 1225
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Cook¡¯s Note: Can BE topped with whipped cream AND candied orange peel. 2720
1/2 teaspoon cream OF tartar 9662
Directions: 6178
.jpg) Dressing: 6631
1 cup all-purpose flour 584
Ground black pepper 6071
1 avocado, diced 6952
1/4 cup minced red onion 9622
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2 tablespoons cornstarch 5644
1 cup fresh blueberries 8233
2 tablespoons fresh lime juice 5777
Salad: 3147
8381
Directions: 2680
3. Pour custard mixture back into saucepan AND cook on high, stirring constantly FOR approximately 2 minutes until very thick. Whisk IN orange zest AND orange juice. Cover AND refrigerate FOR about 20 minutes or until cool. 2440
1 tablespoon honey 7847
4282
1/4 cup vegetable oil 7633
Orange Crab SaladMakes 6 servings 4922
1 tablespoon sugar 5711
1/4 teaspoon salt 691
1 tablespoon chopped fresh cilantro 5751
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5. Scoop mixture into prepared souffle cups. Bake on baking sheet FOR 30-40 minutes until souffl¨¦ has risen 1 TO 2 inches AND is nicely golden brown. Serve immediately. 6738
Mint Orange Agave CoolerMakes 1 (8-ounce) serving 264
1/2 teaspoon pure vanilla extract 9688
1 cup fresh blackberries 4068
2. Beat together butter AND sugar with electric mixer until light AND fluffy. Add eggs AND orange juice AND beat just until combined. 8274
Directions: 3000
1/4 cup chopped red bell pepper (can substitute any color pepper) 1479
2 tablespoons agave nectar 731
Cook¡¯s Note: Mix 1/4 cup sugar with 1 tablespoon chopped mint leaves. Stir. Pour onto plate. Wet rim OF glass AND dip into mixture prior TO adding drink. Adds more OF that great minty flavor TO this drink.
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