GLAZED CARROTS AND GREEN BEANS
This simple dish is always a big hit, even with non-vegetable lovers. I've substituted frozen green beans for fresh, omitting the blanching process, and it still tastes great.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water to a boil. Add carrots; cover and cook for 1 minute. Add beans; cover and cook 2 minutes longer. Drain and immediately place vegetables in ice water. Drain and pat dry. , Place the vegetables in a large skillet; add broth and butter. Bring to a boil; cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2 teaspoons. Add the sugar, salt and pepper; cook and stir for 1 minute.
Nutrition Facts :
GREEN BEANS WITH ROSEMARY-ORANGE GLAZE
It only takes 30 minutes to give trusty green bean casserole a makeover with orange and rosemary. It's a festive, flavorful side dish that's low fat, too.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In 4-quart Dutch oven, heat water and garlic to boiling over medium-high heat. Add beans; cover and simmer over medium heat about 15 minutes or until tender. Drain if necessary.
- In small bowl, stir together marmalade, rosemary, cornstarch and salt; stir into beans. Add butter. Heat to boiling over medium heat, stirring occasionally.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 8 g, TransFat 0 g
HONEY-GLAZED CARROTS AND GREEN BEANS
Steps:
- Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.
ORANGE SCENTED GREEN BEANS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 8m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter, salt and chives then transfer to a serving dish.
HONEY ORANGE GREEN BEANS
These sweet-and-savory green beans are a tasty side dish.
Provided by jennzy910
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the honey, orange zest, garlic, soy sauce, balsamic vinegar, pepper, and water together in a bowl. Add the green beans and toss to coat. Allow to soak for 20 minutes, mixing every 5 minutes.
- Heat the olive oil in a saucepan over low heat; add the green beans to the hot oil and cover the saucepan. Pour the green beans and sauce into the pan and cook, shaking the pan regularly, until the beans are slightly tender, about 5 minutes. Add the tomatoes to the green beans, replace the cover, and continue cooking until the green beans are cooked though yet slightly crispy, about 5 minutes more.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 19.6 g, Fat 1.3 g, Fiber 2.5 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 81.4 mg, Sugar 15 g
ORANGE MARMALADE-GLAZED CHICKEN
See how easy dinner can be with this Orange Marmalade-Glazed Chicken. Featuring boneless chicken breasts, green beans, potatoes, CATALINA dressing, orange marmalade and black pepper, enjoy the sweet and savory flavor of Orange Marmalade-Glazed Chicken.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Place chicken, beans and potatoes in 13x9-inch baking dish sprayed with cooking spray.
- Mix remaining ingredients until blended; pour over ingredients in dish.
- Bake 30 min. or until chicken is done (165°F) and vegetables are tender.
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
ORANGE GLAZED GREEN BEANS
Make and share this Orange Glazed Green Beans recipe from Food.com.
Provided by PaulaG
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
MAPLE GLAZED GREEN BEANS
Make and share this Maple Glazed green Beans recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the beans in a large saucepan of boiling water, cook 5 minutes.
- Drain well, return to pan.
- Add 1/3 cup water and remaining ingredients, cook over medium low heat 10 minutes or until beans are tender.
ORANGE GLAZED GREEN BEANS
This is one of my Mother's recipes and one of my favorites. One of my favorite veggies is green beans and have them alot so many different ways to make them.
Provided by Linda Smith
Categories Vegetables
Time 55m
Number Of Ingredients 7
Steps:
- 1. Place oil in sauté pan.When oil is hot add onions and sugar cook on low stirring often for about 25-30 minutes or until deep golden brown.
- 2. Add green beans to onions.Stir in marmalade, ginger and soy sauce. Cook until marmalade melts and mixture is heated through.
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- Cook bacon until crisp, drain grease and cut into pieces. Store in Ziplock bag with a paper towel to absorb moisture until ready to use if making ahead.
- Whisk orange juice concentrate and water together in a medium size sauté pan. Turn heat to medium high. Add beans.
- Cover with lid and cook for 3-5 minutes on medium high heat. Add a little water if needed. I cook just until the beans are bright green then remove from heat.
- Remove beans from heat, they should be bright green in color. Place beans in a serving dish and spoon sauce left in the bottom of pan over beans. Sprinkle with salt and pepper.
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- Meanwhile, stir together orange zest, orange juice and honey in a small bowl. Prepare an ice bath by filling a large bowl with a generous amount of ice and cold water.
- Boil the green beans, stirring occasionally, until crisp tender, 3 to 4 minutes. Drain the beans and transfer to the ice bath. When they are cool, drain again.
- Heat the oil in a large skillet over medium heat. Add shallot and cook, stirring until just softened and starting to brown slightly, 1 to 2 minutes. Stir in ginger, and cook, stirring until fragrant, about 30 seconds. Add the green beans and zest mixture, and cook, tossing to combine until the beans are heated through, 3 to 5 minutes. Season with the remaining 1/4 teaspoon salt and pepper.
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- Roast on a foil-lined baking sheet until cooked through, 30 to 35 minutes, brushing with the marmalade mixture during the last 10 minutes of cooking.
- Meanwhile, bring a pot of salted water to a boil. Cook the green beans until tender, 4 to 6 minutes.
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4/5 (6)Total Time 45 mins
- Preheat oven to 400°F. Rub chicken thighs with 1/2 tablespoon of the canola oil, and place on an aluminum foil-lined sheet pan or rimmed baking sheet. Sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Bake in preheated oven until a meat thermometer inserted in the thickest portion of chicken registers 165°F, about 35 minutes.
- Meanwhile, stir together orange marmalade, soy sauce, vinegar, mustard, and sesame oil in a small saucepan. Bring to a simmer over medium, and cook, stirring often, until slightly thickened and reduced to about 1/2 cup, about 8 minutes. Set aside. Toss green beans with chili-garlic sauce and remaining 1 tablespoon canola oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
- Increase oven temperature to broil. Brush orange marmalade mixture on chicken thighs, and spread green beans around chicken. Broil until green beans are tender and chicken is browned and glazed, about 3 minutes.
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