Orange Glazed Sugar Snap Peas Food

ORANGE-GLAZED CARROTS AND SUGAR SNAP PEAS

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.

HONEY GLAZED PEA PODS AND CARROTS

Steps:

• Bring a large saucepan of salted water to a boil. Add carrots and cook until tender crisp, 10 to 12 minutes. Add pea pods and cook until tender crisp; drain and set aside.
• Melt butter in the same pan and stir in cornstarch. Return carrots and peas to pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through.

GLAZED SUGAR SNAP PEAS WITH TURNIPS

Steps:

• Bring a medium sized pot to a boil and add salt.
• Cook peas for 3 minutes.
• Add turnips and continue cooking another 2 minutes.
• Meanwhile, in medium sized pan, over medium heat, saute the shallots in oil until translucent.
• Add garlic and fry until fragrant.
• Add drained vegetables along with the sugar and stir until glazed.
• Adjust seasonings.
• Sprinkle parsley on top and serve immediately.

ORANGE GLAZED SUGAR SNAP PEAS

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.

GRILLED SPICED PORK, ORANGE-LIME GLAZE & SUGAR-SNAP PEAS WW

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.

GLAZED SUGAR SNAP PEAS AND TURNIPS

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.

ORANGE-GLAZED GAME HENS

Steps:

• Mix first 8 ingredients in large bowl. Add hens skin side down. Cover and refrigerate 24 hours, turning once.
• Using small sharp knife, cut between membranes of oranges to release segments. Set orange segments aside.
• Preheat oven to 400°F. Transfer hens to shallow baking pan. Place marinade in heavy small saucepan and boil until reduced to 3/4 cup, about 12 minutes. Brush both sides of hens with reduced marinade. Arrange skin side up in pan. Roast 5 minutes. Baste hens. Cook 10 minutes longer. Reduce oven temperature to 350°F. Baste hens and cook 10 minutes. Sprinkle hens with sesame seeds and roast until cooked through, about 10 minutes longer. Let stand 10 minutes.
• Cook snow peas in pot of boiling salted water until crisp-tender, 1 to 2 minutes. Drain. Place 1 hen half in center of each plate. Alternate snow peas and orange segments around hens and serve.

SUGAR SNAP PEAS WITH MINT AND ORANGE

Steps:

• Cook peas in large saucepan of boiling salted water for 2 minutes; drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Melt butter in medium skillet over medium-high heat. Whisk in 1 tablespoon water. Stir in mint and orange peel; add sugar snap peas and sauté just until heated through, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.