Mandarin Orange Cheesecake

CRUST:
2 cups graham cracker crumbs
2/3 cup sugar
1/2 cup crushed almonds or
English walnuts
1/2 cup crushed dried Mandarin peel
1/4 pound melted butter

FILLING:
1 lb cream cheese
3/4 cup sugar
3 medium eggs
1 tsp. vanilla
1/2 tsp. orange extract

INSTRUCTIONS:

CRUST: Add ingredients in listed order and blend. Press on bottom and sides of a 12 inch spring form pan. Crust is not "wet" but should press firmly into the pan.

FILLING: Soften cream cheese. Add sugar, beat until light and fluffy. Add eggs one at a time, blend in vanilla and orange extract. Pour into crust, bake at 300 degrees F for one hour, or until a testing pick comes out clean. Cool on a rack.

Drizzle Snow's Citrus Court Mandarin Orange Syrup on a plate, place cheesecake slice on syrup, drizzle more syrup over cheesecake top, garnish with a round of fresh Mandarin orange and a sprig of fresh mint.

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Spinach Salad with Mandarin Oranges

SALAD:
4 cups fresh spinach leaves
1 cup chopped center leaves of Romaine lettuce
1/4 cup sliced red onions
24 sections fresh mandarin segments

TOPPINGS:
Toasted pecans or candied walnuts
Several thin slices of Mandarin orange
1 tblsp. feta or blue cheese
Drizzle with balsamic vinaigrette

INSTRUCTIONS:

Combine all ingredients in a large bowl and toss. Chill. Plate and top each serving with your choice of toppings (see suggestions).

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Mandarin Orange Sauce

INGREDIENTS:
1 (6-ounce) frozen orange juice concentrate
2/3 cup sugar
1/3 cup water
1-1/2 teaspoon grated orange rind (optional)
2 tablespoons light corn syrup
11 ounces mandarin orange segments

INSTRUCTIONS:
Mix frozen orange juice concentrate, sugar, water and orange rind together in saucepan. Bring to a boil and simmer for 5 minutes. Remove from heat and allow to cool for 10 minutes. Add the mandarin oranges to sauce. Cool and refrigerate. Serve over ice cream, pound cake, angel food cake, pancakes, waffles, etc. Yield: about 3 cups.

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Triple Orange Angel Food Cake Recipe

© 2006 Sandra Lee / Television Food Network, G.P., All Rights Reserved.

INGREDIENTS:
1 (15 oz) can mandarin oranges in light syrup
1 (16 oz) box angel food cake mix
1 tsp. orange extract
1 tblsp. orange zest
1 (8 oz) container whipped topping

INSTRUCTIONS:
Preheat the oven to 350 degrees F. Move a rack to the bottom position. Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.

In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.

Remove cake from oven and invert onto glass bottle to cool. Frost cake with whipped topping and garnish with reserved orange segments. Cook's Note: Excessive stirring will cause whipped topping to become watery. Yield: 12 Servings

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Mandarin Orange Dessert Crepes

CREPES:
3 eggs
2 tblsp. melted butter
1/4 cup Mandarin orange juice
1 cup milk
2 tblsp. sugar
1 cup all purpose flour

FILLING:
1/2 lb unsalted butter
2 tsp. grated Mandarin orange peel
3 tblsp. Mandarin Orange Syrup

INSTRUCTIONS:
Add ingredients in listed order and blend for 30 seconds. Refrigerate for at least 2 hours or overnight. Using a small non-stick pan, make crepes, cool before filling. This makes approximately 15 crepes.

Mix all ingredients together. Spread 1 tsp. filling over cooled crepe and fold into triangles. Place triangles in a single layer in baking dish and drizzle with a little more syrup. Heat in 350 degree oven for 15 minutes. Serve hot, top with slices of fresh Mandarin orange and a sprig of fresh mint.

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Honey Ham with Mandarin Oranges

©2005, Robin Miller / Television Food Network, G.P., All Rights Reserved.

INGREDIENTS:
1 (4-pound) fully cooked, boneless ham
1/2 cup honey
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves
1 (11-ounce) can Mandarin oranges in light syrup

INSTRUCTIONS:
Preheat oven to 325 degrees F. If ham has skin, peel it away using a sharp knife and discard, leaving a thin (1/8-inch) layer of fat on the surface. Score remaining fat with a sharp knife by cutting diagonal lines, about 1/8-inch deep, from 1 side to the other, criss-crossing cuts to form diamond shapes on the surface.

Transfer ham to a foil-lined roasting pan and set aside. Whisk together honey, mustard and cloves. Brush mixture all over ham. Pour the Mandarin oranges with liquid from can over the ham. Bake 1 hour (14 minutes per pound), basting every 15 minutes with pan juices. Let stand 10 to 15 minutes before slicing into thin slices. Yield: 4 Servings

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Mandarin Orange Scones

www.aaa-recipes.com

SCONES:
1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter
1/2 cup buttermilk
Zest of 1 orange
11 ounces fresh mandarins, chopped

GLAZE:
1 cup confectioners' sugar
1 teaspoon orange zest
3 drops orange flavoring
Fresh orange juice

INSTRUCTIONS:

SCONES: Preheat oven to 425 degrees F. By hand, mix flour, sugar, baking powder, baking soda and salt. Cut in butter. Add buttermilk, orange zest and Mandarin oranges. Turn dough onto well-floured board. Add flour as needed. Knead dough; make eight 1-inch round wedges. Score the eight wedges. Bake for 12 to 16 minutes.

GLAZE:Combine confectioners' sugar, orange zest, orange flavoring and enough fresh orange juice to make a runny glaze. Pour glaze over warm scones.

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Cucumber and Mandarin Orange Salad

Recipe from: At Home in the Kitchen by Jorj Morgan (Cumberland House)

INGREDIENTS:
1 medium cucumber, peeled and sliced into very thin rounds (about 2 cups)
1 1/4 cups mandarin oranges
1 medium Vidalia onion, sliced into very thin rings (about 1 cup)
2 tsp granulated sugar
1/3 cup distilled white vinegar
1 tsp chopped fresh tarragon
Salt and freshly ground pepper

INSTRUCTIONS:
In a serving bowl, combine the cucumbers, oranges, and onion rings. In a small bowl, stir together the sugar and vinegar until the sugar dissolves. Pour the vinegar sugar mixture over the cucumber salad. Toss well. Add the chopped tarragon. Season with salt and freshly ground pepper. Chill the salad before serving. Yield: 4 servings

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Mandarin Madness Milk Shake

INGREDIENTS:
1 cup 2% milk
2 Tbsp. JELL-O Brand Orange Flavor Gelatin
1/3 cup mandarin orange segments, finely chopped

INSTRUCTIONS:
Pour milk into tall glass. Add gelatin; stir several minutes until gelatin is completely dissolved. Stir in oranges. Serve immediately. Can substitute fat free milk for 2% milk. Yield: 1 serving.

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Healthy Mandarin Orange Cake

Recipe from: Quick & Healthy Recipes and Ideas by Brenda J. Ponichtera, R.D.

CAKE:
1/2 cup sugar
1 cup unbleached flour
1/4 cup egg substitute (equal to 1 egg)
11 oz. mandarin segments
1 tsp baking soda
1/2 tsp salt (optional)
2 Tbsp oil (canola)
1 tsp vanilla

TOPPING:
2 Tbsp firmly packed brown sugar
2 tsp skim milk

INSTRUCTIONS:

CAKE:Preheat oven to 350 degrees. Mix all ingredients, mashing the orange, and pour into a 9-inch by 9-inch pan that has been sprayed with non-stick coating. Bake for 30-35 minutes.

TOPPING: Combine sugar and milk. In the microwave, heat on high until mixture starts to boil. Drizzle over hot cake.

Yield: 9 servings. Per serving: 140 calories, 27 grams carbohydrate, 2 grams protein, 3 grams fat. Exchanges: 1-3/4 starch

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Sweet Mandarin Orange ice Cream

www.aaa-recipes.com

INGEDIENTS:
1 cup milk
1/2 cup granulated sugar
3 egg yolks
1 teaspoon vanilla extract
2 cups cream, whipped
1/3 cup roughly crumbled brandy snaps
1 pound mandarin orange segments, chopped
3 tablespoons brandy (optional)

INSTRUCTIONS:
In a heavy-based saucepan, gently heat milk to just below boiling point. Beat egg yolks with sugar in a bowl until very thick and light. Stir in milk. Return mixture to the rinsed pan and cook over a low heat, stirring constantly, until thickened. Remove from the heat, stir in vanilla extract and cool, stirring occasionally. Fold cream, brandy snaps, mandarin oranges and brandy, if you are using it, into the custard. Pour mixture into a container. Cover and freeze until firm. About 30 minutes before serving, transfer ice cream to the refrigerator. Serves 6 to 8.

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Mandarin Orange Muffins

MUFFINS:
11 ounces fresh mandarin segments
1 1/2 cups all-purpose flour
1 3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup sugar

1/3 cup shortening
1 egg, slightly beaten
1/3 cup milk

TOPPING:
1/4 cup melted butter
1/4 cup sugar mixed with 1/2
teaspoon cinnamon

INSTRUCTIONS:
Preheat oven to 350 degrees F. Drain oranges well and pat dry while mixing batter. Mix flour, baking powder, salt, nutmeg and allspice. Cut in shortening. Add drained orange segments and mix lightly. Combine egg and milk. Add all at once to flour mixture, and mix until flour is moistened. Spoon into greased muffin pan to about 3/4 depth. Bake 20 to 25 minutes. Remove from pan. While hot, dip in melted butter, then roll in cinnamon sugar mixture. Yield: 12 large muffins.

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Turkey and Mandarin Orange Rolls

Recipe from: Apex Fitness Group

INGREDIENTS:
4 (10-inch) flour tortillas
4 ounces fat-free cream cheese, softened
1/3 cup Mandarin oranges, chopped and drained
1/4 teaspoon red pepper
1/4 cup sliced green onions
6 ounces deli turkey, thinly sliced
20 medium spinach leaves, washed and stemmed

INSTRUCTIONS:
In bowl, mix cream cheese, oranges and red pepper. Layer each of the tortillas with a quarter of all the ingredients, leaving a 1-2 inch strip around edges without toppings. First spread cream cheese mix on tortillas, sprinkle with green onions, then layer with turkey and spinach leaves. Roll tightly. Slice ends (without topping) off and discard, and then slice each tortilla in 6 pieces. Refrigerate for up to 8 hours before eating. Yield: 12 servings, 2 pieces per serving

Calories: 84; Total fat: 1 gram; Saturated fat: less than 1 gram; Cholesterol: 8 mg; Sodium: 340 mg; Carbohydrate: 10 grams; Protein: 8 grams; Dietary fiber: 2 grams

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Mandarin Orange Bread

www.aaa-recipes.com

INGREDIENTS:
4 eggs
1 1/2 cups granulated sugar
2 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 1/2 cups 3-Minute Brand Oats
2 (11 ounce) cans mandarin oranges, undrained
1 small box orange gelatin
1 cup chopped pecans

INSTRUCTIONS:
Combine eggs and sugar and beat until light, about 2 minutes. Sift flour, salt and baking soda. Add to egg mixture and blend until smooth, about 2 minutes longer. Add remaining ingredients and mix very well. Spoon into 2 greased and floured 9 x 5-inch loaf pans. Bake at 325 degrees F for one hour. Remove from pans immediately. Allow to stand 24 hours before slicing. Makes 2 loaves.

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Low Calorie Sparkling Mandarin Orange-Pineapple Mold

Recipe from: Kraft Foods

INGREDIENTS:
1-1/2 cups boiling water
2 (3 ounce) packages JELL-O Brand Sparkling Mandarin Orange Flavor Gelatin
2 cups cold club soda or seltzer
12 ounces fresh mandarin orange segments
1 (8 ounce) can pineapple chunks, drained

INSTRUCTIONS:
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Refrigerate 15 minutes. Gently stir in cold club soda. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir for 15 seconds. Stir in orange segments and pineapple gently. Spoon into 6-cup mold. Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover mold in refrigerator. Yield: 12 servings

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Mandarin Orange Gelatin Mold

www.aaa-recipes.com

INGREDIENTS:
2 small boxes orange gelatin
2 cups mandarin orange segments
1 cup (8 ounces) sour cream
1 1/2 cups boiling water
1 1/2 scant cups crushed ice

INSTRUCTIONS:
Pour boiling water over gelatin and stir until completely dissolved. Add crushed ice and stir until ice is melted. Stir in sour cream. Chill the gelatin until it begins to thicken, but is not set. This will suspend the orange sections throughout the gelatin. Stir in mandarin orange sections and pour into mold. Chill thoroughly.

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Mimosa Fruit Salad

INGREDIENTS:
3 cups boiling water
2 pkg. (8-serving size each) JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin
4 cups cold club soda
2 cups fresh mandarin orange segments
2 cups sliced strawberries

INSTRUCTIONS:
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in club soda. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in oranges and strawberries. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 4 hours or until firm. Remove from loaf pan. Store leftover gelatin in refrigerator. Yield: 6 servings. Can substitute cold seltzer for the club soda.

How to Unmold Gelatin: Dip mold in warm water for about 15 sec. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert plate and mold; holding mold and plate together, shaking slightly to loosen. Gently remove mold and center gelatin on plate.

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Mandarin Orange Vinaigrette Recipe

INGREDIENTS:
1-1/2 cup extra-virgin Greek olive oil
3/4 cup vinegar
3/4 cup Mandarin juice
2 Tbsp red wine vinegar
2 Tbsp brown sugar
2 Tbsp sugar

INSTRUCTIONS:
Whisk all ingredients together. Serve cold or warm over your choice of green salad. Spinach salad is especially good with this dressing. Yield: 4 servings

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Orange Jicama Salad

INGREDIENTS:
2 cups 2-inch jicama sticks
2 cups mandarin orange segments
1/2 cup KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing
1/3 cup thinly sliced red onion
1/8 tsp. ground red pepper

INSTRUCTIONS:
MIX all ingredients; cover. Refrigerate at least 2 hours or overnight. Yield: 5 servings

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Mandarin Salsa Cheese Dip

INGREDIENTS:
1 1/2 cups mandarin orange segments
1/4 cup finely chopped toasted Pecans
1/4 cup chopped dried cranberries
2 Tbsp. finely chopped red onions
2 Tbsp. Raspberry Vinaigrette Reduced Fat Dressing
1 pkg. (8 oz.) Neufchatel Cheese
Snack Crackers

INSTRUCTIONS:
Combine all ingredients except Neufchatel cheese and crackers; cover. Refrigerate at least 1 hour. Place Neufchatel cheese in shallow serving dish just before serving; top with the orange mixture. Serve as a dip with the crackers. Yield: 16 servings

Make Ahead: Orange topping can be stored in refrigerator
up to 24 hours before using as directed

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