Orangeglazedsugarsnappeas Recipes

Steps:

• Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
• Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
• Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
• Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.

Steps:

• Remove and discard the stem end and string from each sugar snap pod.
• Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
• Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

Steps:

• Heat greased grill to low heat.
• Mix barbecue sauce, zest, juice and pepper.
• Place ribs, bone-sides down, on grill.
• Grill, uncovered, 30 min. on each side. Brush with barbecue sauce mixture. Grill 30 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture.

Steps:

• In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, adding sugar snap peas during last 5 minutes of cooking, until carrots are tender. Drain; return to saucepan.
• Stir in marmalade, seasoned salt, ginger and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

Steps:

• In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and beat until thick and lemon-colored. Blend in orange juice and zest. Sift together flour and salt; add to batter. Beat until smooth. In another bowl, beat egg whites until soft peaks form. While beating, add the remaining sugar, 1 tablespoons at a time. Beat until stiff. Fold 1/4 of the egg whites into the batter; then fold in remaining whites. Spoon into an ungreased 10-in. tube pan, smoothing top. Bake at 350° for 40 minutes or until tester inserted in the center of the cake comes out clean. Invert pan over a narrow-neck bottle to cool. , Meanwhile, for glaze, combine water, chopped orange and sugar in a small saucepan. Bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat and blend in confectioners' sugar and butter. Run a knife between the pan and cake. Turn out onto a platter. Spread warm glaze over the top and sides of cake.

Steps:

• Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels.
• Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil.
• Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.

Steps:

• Steam peas for several minutes until crisp tender.
• Meanwhile, in a large saucepan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved.
• Add peas to orange juice mixture. Add butter and salt and pepper. Stir and heat until sauce thickens.
• Serve warm.

Steps:

• Heat oil in a large skillet over medium heat. Add snap peas, soy sauce, pearl onions and 1 tablespoon of water and cook 3 to 5 minutes, until vegetables are tender and golden and water evaporates. Stir in sesame seeds and cook 1 minute, until seeds are golden. Remove from heat and stir in salt and black pepper.

Steps:

• Preheat the oven to 450 degrees F.
• Coat the snap peas lightly with olive oil. Season with sea salt and lots of black pepper. Roast (in a single layer on a baking sheet or divide between 2 sheets) until browned at the edges but still with some bite left to them, 10 to 12 minutes.

Steps:

• Preheat the oven to 400˚ F. Put the beets in a large baking dish and add 1/3 cup water; cover the dish with foil. Roast, adding more water to the pan if needed, until the beets are easily pierced with a knife, 50 to 60 minutes. Uncover and let cool. Rub off the beet skins and cut the beets into 1/2-inch-thick wedges; transfer to a medium bowl.
• Combine the orange juice, miso paste, sugar, soy sauce, ginger and garlic in a medium skillet over medium-high heat. Bring to a simmer and cook, stirring occasionally, until thickened and reduced to about 1/4 cup, 8 to 10 minutes. Strain through a fine-mesh sieve and pour over the beets. Season with salt and toss. Sprinkle with scallions.

Steps:

• Boil 3/4 pound sugar snap peas in salted water, 3 minutes. Add 2 bunches thinly sliced baby turnips; cook 2 minutes, then drain. Cook 1 sliced onion and 1 chopped garlic clove in butter until soft. Add the vegetables, 1 tablespoon sugar, and salt and pepper; cook until glazed. Top with chopped parsley. Serve with lemon wedges.

Steps:

• In a large nonstick skillet, melt butter over medium-high heat. Add onion, basil, salt and pepper; cook, stirring, until just tender, about 3-5 minutes.
• Add orange juice, bring to boil.
• Stir in snap peas and carrots. Reduce heat to medium. Cover; cook 4 minutes.
• Remove from heat. Add parsley and zest; transfer to serving bowl.

Steps:

• In a large skillet, bring carrots, 1/2 cup water, butter, and 1/2 teaspoon salt to a boil. Reduce heat to a simmer; cover, and cook until almost tender, about 6 minutes.
• Add orange juice. Cook (uncovered) over high, tossing frequently, until carrots are tender and glazed, 5 to 8 minutes. Serve immediately.

Steps:

• Preheat broiler.
• Line a large baking sheet with aluminum foil.
• Toss peas with olive oil on prepared baking sheet.
• Spread peas in a single layer.
• Broil approximately 2 minutes, or just until crisp-tender and they are beginning to brown in spots, stirring once.
• Remove from oven and transfer to a serving bowl.
• Sprinkle with coarse salt and chives.
• Serve immediately.

Steps:

• With paring knife, make a small X in the stem end of each brussel sprout. In a large pot of boiling water, cookd the sprouts until crisp tender, about 7 minutes. Drain well.
• Meanwhile, in a large nonstick skillet, warm the oil over medium heat until hot but not smoking. Add the garlic and cook, stirring, until tender, about 2 minutes. Add the sugar and swirl in the pan until melted, about 2 minutes.
• Add the vinegar, orange juice, thyme, salt, pepper and the drained sprouts, and continue cooking until the sprouts are richly glazed, about 5 minutes.

Steps:

• Spray the grill rack with nonstick spray; prepare the grill.
• PREPARE GLAZE:.
• In a small saucepan, bring the marmalade, lime juice, and shallot to a boil. Boil 2 minutes. Allow to cool, then transfer half of the glaze to a small bowl.
• PREPARE RUB:.
• In a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the Chinese five-spice powder.
• PREPARE PORK:.
• Rub the rub all over the pork.
• Grill 5 inches from the heat, turning and brushing with half of the glaze, until an instant-read thermometer inserted in the center of the pork reaches 160°F, 20-25 minutes.
• PREPARE SUGAR-SNAP PEAS:.
• In a saucepan of boiling water, cook the sugar-snaps until crisp-tender.
• Rinse under cold water and drain.
• Toss the sugar-snap peas with the oil, vinegar, ginger, the remaining 1/4 teaspoon salt, and the pepper. (Be sure to add the vinegar to the sugar-snap peas just before serving, or the veggie's color will dull.).
• ASSEMBLE FOR SERVING:.
• Gently warm the remaining glaze over low heat.
• Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.

Steps:

• Combine water and salt in a medium saucepan. Bring to a full boil. Add peas. Return to a boil. Reduce heat to a simmer. Cover and cook 1 minute.
• Drain peas in a colander.
• Combine remaining ingredients in saucepan. Warm over low heat. Stir in drained peas.
• Cover and keep warm over very low heat 2 minutes to blend flavors.

Steps:

• Trim beans and break into 1 inch lengths, wash.
• In medium saucepan bring water and garlic to a boil.
• Add green beans, reduce heat to low, cover and simmer for 10 to 15 minutes or until beans are crisp tender.
• If any water remains at end of cooking, drain and return beans to pan.
• Turn up heat to medium add remaining ingredients and heat to boiling, stirring occasionally.
• Serve immediately.

Steps:

• Soften the butter by cooking in microwave for up to 1/2 minute until soft enough to mix it with the garlic powder. Set aside.
• Snip the ends of the peas, if needed. Set aside. Place carrots in microwave-safe bowl; cover and microwave on high for 5 minutes.
• Stir in the sugar snap peas and the garlic butter. Cover and microwave on high 3-4 minutes or until tender. Stir and serve.

Steps:

• In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, adding sugar snap peas during last 5 minutes of cooking, until carrots are tender. Drain; return to saucepan.
• Stir in marmalade, seasoned salt, ginger and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.