Best Mandarin Orange Sauce Recipes

BEER BATTERED TILAPIA WITH RED CHILE MANDARIN ORANGE SAUCE

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 SAUCE

Steps:

• Stir the sugar and cornstarch together in heavy-bottom saucepan.
• Drain the mandarin oranges over a 2-cup measuring cup. Add water up to the 1-1/3 cup mark.
• Add liquid mixture to sugar and cornstarch in saucepan. Stir over medium heat until thickened. Remove from heat.
• Add the butter and one half of the can of undiluted orange juice. (Make the rest into orange juice for drinking).
• Add the mandarin oranges and stir gently.
• Heat gently over low heat for a couple of minutes, if desired, stirring occasionally.

MANDARIN ORANGE SAUCE FOR CREPES

Steps:

• Heat oranges, juice, sugar, vanilla and rum over med to high heat.
• In a small bowl, stir together cornstarch and water.
• When orange mixture comes to a bowl, stir in cornstarch mixture.
• Cook stirring constantly until thick.

VEGETARIAN MANDARIN ORANGE LO MEIN WITH A SWEET AND SPICY CHILI SAUCE RECIPE - (4.5/5)

Steps:

• 1. Ending with the corn starch and tofu, add all of the marinade ingredients to a medium sized bowl then refrigerate while you get started on the rest. 2. Fill a large pot with boiling water and cook the noodles with about 1 tbsp of canola oil until they are al dente. Start on the sauce. Combine all ingredients in a small bowl, ending with the corn starch, make sure you mix it well so that there are no lumps. 3. Check on the pasta and chop all of the veggies then get started on the sweet and spicy chili sauce, which will be served on the side. 4. When the pasta is done cooking, strain and keep it in a large bowl. Now get started on frying up the veggies. Add 1TBSPof oil to a sauce pan and then fry the veggies (not frozen ones), starting with the garlic, now add the onion and mushroom. Fry just until the mushrooms start to soften. Remove veggies from the pan. Now add the tofu to the pan and fry on high for a few seconds, while stirring gently; add the fried onion and mushroom. Continue to cook on medium/high until the tofu slightly darkens or becomes golden on one side, then remove the veggies from the pan when most of the marinade has evaporated (all but about 2 tbsp). 5. Now add 1TBSPof canola oil to that same pan, keep it on a low flame and add the pasta with 4 1/2 tbsp of the sauce (not the marinade from the veggies). Use a fork to toss the pasta until it's evenly coated with the sauce. Cook on medium without a lid and continue to toss pasta with the fork, then add the frozen veggies. Cook on low and cover; allow to simmer until frozen veggies are thawed and warm. When they're thawed, add the tofu, fried onion and mushrooms; the almonds and mandarin oranges. Turn off flame and keep covered until ready to serve. 6. For the sweet and spicy chili, combine all of the ingredients in a bowl, including the remaining sauce, then simmer on low in a sauce pan while stirring. Don't cook it for too long, just until it starts to thicken. Now pour the sauce into a small dish. (If you cook it too long, it'll become like glue!); it may look a bit runny, but once it sits for about 5 minutes, it'll thicken. If you thickened the chili sauce too much, you can add a bit of water and microwave it for a few seconds. You can drizzle the chili sauce over the lo mein, it's spicy so a little goes a long way :). You should end up with about 1/4 cup of the chili.

SEARED SEA SCALLOPS IN SPICY MANDARIN ORANGE SAUCE

Steps:

• 1. For the sauce Bring the orange juice, ancho chile powder and zest and juice of 1 lime to a boil over high heat. Reduce heat to simmer and simmer for 1 hour until thicken and syrupy. Remove from heat and whisk in butter 1 slice at at time until melted. Set aside and keep warm.
• 2. In a large skillet add the oil and get it hot. Season the scallops with salt and pepper. Sear the scallops in batches until golden on outside. About 2 minutes each side.
• 3. Serve with sauce

MANDARIN ORANGE GRILLING SAUCE

Steps:

• In a saucepan, combine cornstarch, brown sugar, ginger, cinnamon and orange peel.
• Stir in the orange and lemon juices and bring to a boil; stirring constantly.
• Boil for 1 minute and then remove from heat.
• Stir in orange segments.
• Cover and keep warm until ready to serve with main dish.
• MICROWAVE DIRECTIONS:.
• In a 4-cup measure, combine cornstarch, brown sugar, ginger, cinnamon and orange peel.
• Gradually stir in orange and lemon juices.
• Microwave on HIGH for 3-4 minutes or until mixture boils, stirring each minute.
• Keep microwaving to boil it one full minute.
• Stir in orange segments.
• Cover and keep warm until ready to serve with main dish.
• GRILLED CHICKEN DISH:(just in case).
• Pound 4 boneless chicken breasts to a 1/4 inch thickness.
• In a small dish combine 2 tbls. melted butter with 1/4 tsp cinnamon and use this to baste the chicken while grilling.

MANDARIN ORANGE CHICKEN SALAD WITH ORANGE DIJON SAUCE

Steps:

• Bake delicious Crazy Cuizine Chicken for 18 minutes at 400 degrees (per cooking instructions on box)
• While baking, mix crisp apple pieces, fresh spinach, crunchy walnuts and creamy goat cheese together (apple mix)
• Also while baking, mix flavorful Mandarin Orange Sauce, Dijon mustard, and garlic together (sauce mix)
• When chicken is cooked, toss with apple Mix and sauce Mix - then, your salad masterpiece is ready to go!

MANDARIN ORANGE ORIENTAL SAUCE LAMB CHOPS WITH RED PEPPER PASTA RECIPE - (4.8/5)

Steps:

• Drain the can of mandarin oranges reserving the liquid for use (will yield about 1 cup of liquid). Put oranges in a bowl & set aside. Drain the 4 individual cups (will yield about 1 cup) of oranges. Put oranges from cups in another bowl. Marinade/Sauce preparation: Put 8 green onions on a hot grill (350-400 degrees) and char about 3-5 minutes. Put the onions and drained oranges from the can on cutting board and finely chop/mince. (Can put in food processor for about 2 minutes.) Put chopped mixture in a bowl and add 2 tablespoons of canola oil, ½ tsp salt and ½ tsp pepper and blend. Lamb Chop Preparation: Use 1 tsp salt and 1 tsp pepper to coat both sides of the lamb chops. Put chops in a shallow pie plate. Remove ¼ cup of the onion/orange mixture and coat the lamb chops. Let them marinade as you finish making the sauce. Making Sauce: Put ½ cup oil in a saucepan over burner on medium high. Add garlic, ½ tsp salt, 1 tsp pepper, and sauté about 2 minutes. Add remaining onion/orange chopped mixture, marmalade jam, ½ tsp Korean sweet and spicy sauce, and let it come to a boil for about 7-10 minutes. Reduce heat to low and simmer about 15-20 minutes to thicken the sauce. Stir occasionally. Meanwhile, make the garnish and grill the lamb chops. Making Garnish: Put the drained oranges from the 4 individual cups in a skillet coated with cooking spray. Sauté on a medium high burner about 4-5 minutes. Remove from heat. Chiffonade slice the remaining green onions and add to the oranges. Remove from blaze. Set aside for plating. Grilling Lamb Chops: Coat grill with cooking spray. Heat to 400 to 450 degrees. Cook lamb chops about 3-4 minutes per side. Remove to a plate and let rest about 5 minutes. Noodles: Prepare noodles according to package directions. Drain and toss in about ½+ cup of the warm thickened sauce and 1 tbl (taste to see if more is needed for spiciness) of the Korean sweet & spicy sauce. Serve & watch your guests experience nirvana!