5 New and All Original Orange Dinner Recipes

Among all other citrus fruits, orange is the best source of Vitamin C and anti-oxidants, that can boost absorption of calcium in the human body.

It can increase one's immunities to fight off airborne germs like cold, coughs, pneumonia, bronchitis, tuberculosis, influenza and many other respiratory problems.

It is also good for indigestion and constipation, bowel disorders and dyspepsia. Likewise for dental care, pyorrhea, bone and heart diseases. Also, for skin care; treating pimples and acne. Even on measles and typhoid.

Another good source of Vitamin A & D, calcium, copper, iron, magnesium, phosphorus, potassium, sodium and sulfur.

In addition, oranges has this vitamin called citrus limonoids that fight numbers of cancers, such as mouth, skin, lung, breast, stomach and even colon cancers.

This why most dietitians and doctors recommend daily consumption of oranges. Especially, to the ones who are weak and ill.

Below are my five refreshing, all original orange dinner recipes:

Orange Maxi Chicken

½ spoon of chopped garlic

1 medium onion cut into strips

1.5 lbs of chicken breast; cut into two inch (2" cubes)

½ cup of orange juice

Half fresh orange, cut into 3

Few pieces of green onion cut into an inch (1") long

1 cup of water

1 spoonful of olive oil

A pinch of salt and pepper

A pinch of mono sodium glutamate, MSG (optional)

Heat the pan for half a minute. Pour the spoonful of olive oil. In 15 seconds, saute the garlic, and when it gets slightly brown, saute the onion, and put in the chicken. Keep tossing the chicken in a medium flame for 15 minutes. Then sprinkle it with pepper and MSG. After 5 minutes, pour in the orange juice and water, then mix a pinch of sugar. Let it simmer for another 15 minutes. Take out from the pan, and garnish it with fresh orange and green onions.

Beef Orange Steak

2 lbs. of Sirloin

½ cup of fresh orange juice

¼ onion and garlic powder

¼ teaspoon of pepper

¼ teaspoon of salt

A pinch of mono sodium glutamate, MSG (optional)

Marinate overnight the beef sirloin with all the ingredients. Then grill it for 15 minutes for rare, 20 minutes for medium and 30 minutes for well done.

Orange Fish Fillet

2 lbs fresh mahi-mahi (or blue marlin), cut into strips

1 small green and red bell pepper, cut into strips

½ cup of orange juice

1 cup of water (separate into two)

½ cup of cornstarch

1 spoon of sugar

¼ teaspoon pepper

1 teaspoon fish sauce

1/ cup of flour

2 medium size eggs

2 cups of corn or vegetable oil

A pinch of mono sodium glutamate, MSG (optional)

Debone the fish and marinate with the orange juice, fish sauce and pepper for 3-5 hours.

Mix the eggs flour, and sprinkle it with a little bit of salt, pepper and MSG.

Mix the cornstarch with the water and sugar. Put into side.

Heat the pan, pour in 2 cups of oil and wait for 2 minutes. Deep fry the fillet into a medium heat fire. Wait until it gets slightly brown. And, pour the cornstarch mix into pan, constantly stirring it for 3-5 minutes. Season it with sugar, pinch of salt and pepper. Garnish it with green and bell pepper. Serve hot.

Pork Oriental

1.5 lbs of pork, cut into cubes

½ glove of garlic, minced

1 PC medium size red onion, cut into strips

1 small can of ready-to-eat mandarin oranges

1 red and green pepper, cut into squares
1 teaspoon of sesame seeds

2 cups of water, separate equally into two

3 tablespoons of cornstarch

¼ tablespoon of salt, separate equally into two

¼ teaspoon pepper

4 tablespoon of sesame oil

A pinch of sugar

A few leaves of celery

A pinch of mono sodium glutamate, MSG (optional)

Mix the cornstarch with 1 lb of water, sprinkle salt and pepper into the mixture. Put into side.

Heat the pan and pour in the sesame oil. Saute the garlic, followed by the onion.

Put the pork into the pan, followed by the green and red bell pepper.

Pour in the remainder 1 cup of water, and let it simmer for 15 minutes in a medium heat fire.

Put the mandarin oranges, and wait for another 5 minutes.

Pour in the cornstarch mix, and, constantly stir it until lumps dissolve.

Season it with salt, pepper and sugar.

Put into a bowl and garnish it with celery and sesame seeds.

Orange Chopsuey

1.5 Charsiu (Chinese pork), cut into strips

1 lb shrimp

1 whole medium size lettuce, cut into 6

1 whole medium size cauliflower, cut into 6

1 whole medium size broccoli, cut into 6

10 string beans cut into 2 inches (2")

1 large carrot, cut into ½ inch cubes

½ glove of garlic, minced

1 white onion, cut into strips

1 1/2cup of water

3 tablespoons of cornstarch

4 tablespoons of orange juice

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoons of sesame oil

2 tablespoons of vegetable oil

A pinch of monosodium glutamate, MSG (optional)

Mix ½ cup of water with the cornstarch, orange juice, a pinch of salt and pepper. Put into side.

Heat the pan, and pour the 2 tablespoons each of sesame and vegetable oil.

Saute garlic and onion, followed by the charsiu, shrimp, carrots, cauliflower and broccoli for 5 minutes.

Pour in the 1 cup remainder of the water, and let it simmer for 5 more minutes.

Put in the lettuce and the string beans, and wait for another 3 minutes.

Pour the cornstarch mix; constantly stirring it, until lumps dissolve.

Season it with salt, pepper and MSG.

Most of these recipes are sweet and a little bit sour. Some are slightly tangy and exotic. Yet, all these contain substantial orange juices, or the fruit itself, which are very excellent energizers and digestion boosters.

Keep in mind folks, "an orange a day, will keep doctors away!".

Enjoy the orange power!