poached oranges are surprisingly good

Marinate and cook pork shoulder or pork tenderloin (with Chinese Five Spice powder). Fresh orange juice pork = heaven

If you're really not orange eaters, I suggest stripping them all for zest (you can freeze it), and juicing to drink or freeze in small portions to cook with (a shot of oj in a stir fry sauce is excellent).

Supreme them (with a sharp knife, peel away all rind and pith, then cut into segments over a bowl) and serve as a citrus fruit salad with breakfast or dinner.

Variations:
-Add a single grapefruit if you want to tart it up a bit.
- Top oranges with coconut and liqueur (optional) for ambrosia, a simple and classic dessert.
- Sprinkle sliced oranges with nuts, plain or spiced, just before serving to give them a savory edge and a little crunch.

You could make orange marmalade or a variation of the tart lemon tart that got posted by the Kitchn a while back.

Divide the bounty in half and make your neighbors smile with an unexpected citrus gift, or give as a hostess gift if you've been invited out this weekend. I've often received food items from my mother that weren't my "thing" and have regifted without any complaints. I promise someone else will find no problem "using up" the oranges and you will make their day!

I tried a surprisingly good recipe for breakfast recently - oranges IN orange marmelade. Take about one orange and 2 tablespoons orange marmelade per person; segment the orange(s) and put in a bowl. Stir in the marmelade; the juice from the orange will liquefy the marmelade a little -- and then stick in the fridge for an hour. That's it!

This could also work as a dessert kind of thing; the marmelade makes it seem more like a dessert with a sauce rather than just "oh, blah, an orange."

Moosewood has a great soup recipe that I LOVE: Brazilian Black Bean with orange juice and orange sections IN the soup. Sounds weird but it's soooo good in the winter!
http://recession-proof.savvysugar.com/2518436

make ina garten's orange chocolate chunk cake (as seen here on smitten kitchen: http://smittenkitchen.com/2006/09/this-cake-has-a-hole-in-it/) so so so good.

I had the same issue a few weeks ago... a giant bowl of oranges! I made lots of juice...but also made a delicious Orange Maple Butter to top french toasts, pancakes, scones...anything really. It was delicious. It keeps well in the fridge, you can make extras and give to friends. Heres the receipe:
http://337greenwich.blogspot.com/2009/12/waiting-for-snow-french-toast-with.html

Two words: Mimosa. Party.

If you don't want to eat them, you could always use them to make pomander balls:
http://www.instructables.com/id/Pomander-ball-Christmas-gift/

They're easy to make, smell delicious, and last forever.

I love orange segments in salads... granted it won't use them all up but if it was up to me, that's what I'd make along with Ina's cake!

Food & Wine has a great recipe for Citrus Pickled Shrimp. Always a hit at get-togethers.

http://www.foodandwine.com/recipes/citrus-pickled-shrimp

I agree with Tiamat_The_Red. Make marmalade, eat it, use as a marinade or can it in half pints to store for later or give away.

I remembered an article from Martha Stewart Living a few years back that focused on oranges as an ingredient. I thought there were orange zest biscuits, but it must have been scones. Here is the link:

http://www.marthastewart.com/article/citrus-with-a-twist

As some of the others have mentioned, zest them and freeze the zest. It is wonderful in spice blends, and keeps well in the freezer.

Thanks for the post. I received and entire bag of oranges just before the holidays and was at a loss of what to do with all of them.

Turns out, I was sick the entire vacation so I ended up eating A LOT of them and making fresh oj (which uses quite a few for a sparse yield). I still have at least half a dozen left so I may just have to try that cake!

Definitely peel some skin with a peeler and bake it until fully dried. It'll be great in spice/chai/mulling mixes, and anything that can use an orange-flavour boost.

It'll make your kitchen smell like an orangey dream as well :)

Cut the peels off in segments, slice them thin and turn them into candied orange peel http://driedfigsandwoodenspools.blogspot.com/2009/11/candied-orange-peel.html

Then use the juice to make orange curd (use a lemon curd recipe, lower the sugar by a third or so)

Both will keep for a good while in the fridge. You can dip the peel into chocolate for gifts as needed.

Also, Nigella Lawson has a yummy Clementine cake that uses the fruit peel and all, Might work with regular oranges too....

Peel, segment and freeze. No kidding, the frozen orange slices taste wonderful partially thawed in fruit salad with yogurt or slipped under chicken skin before baking. I freeze lots of orange and grapefruit segments and never run out of ways to use them.

I love the combination of orange and chocolate. I make brownies by adding at least 3 oranges worth of orange zest, and substituting orange juice for any liquid. Yum.

The orange & vanilla bean marmalade Always Order Dessert made recently has me drooling. I want to try it, I suggest you do too! http://www.alwaysorderdessert.com/2010/01/orange-vanilla-bean-marmalade.html

I was about to recommend my marmalade recipe and saw someone above me already did! It really is a good one (adapted from one by Ina Garten). ;)

A blog I love recently wrote about how to make candied peel at home. Then she and her sister used it to make festive stollen (a sweet bread). It sounds really quite stunning and easy.