Orange Buttered Peas Recipes

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ORANGE & MINT SNAP PEAS



Orange & Mint Snap Peas image

This classic steaming method produces vibrant, crisp-tender vegetables. The sweet taste of snap peas is accented with orange, sugar and mint. Yum! Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup orange juice
2 tablespoons brown sugar
1 tablespoon butter
2 teaspoons grated orange zest
1/2 teaspoon salt
3 cups fresh sugar snap peas, trimmed
2 tablespoons minced fresh mint

Steps:

  • In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 15 minutes., Meanwhile, place peas in a steamer basket in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-5 minutes or until crisp-tender; drain. Transfer to a serving bowl. Add orange juice mixture and mint; toss to coat.

Nutrition Facts : Calories 117 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 323mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

ORANGE BUTTERED PEAS



Orange Buttered Peas image

Fresh mushrooms sauteed in a tangy orange-butter sauce give peas a new and interesting twist.-Zita Wilensky, North Miami Beach, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6-8 servings.

Number Of Ingredients 6

3 tablespoons orange marmalade
2 tablespoons butter
1 tablespoon grated orange zest
1/2 cup sliced fresh mushrooms
1 package (16 ounces) frozen peas
Salt and pepper to taste

Steps:

  • In a saucepan over medium heat, combine the marmalade, butter and orange zest. Add mushrooms; cook and stir until tender. Cook peas according to package directions; drain. Add mushroom mixture and toss. Season with salt and pepper.

Nutrition Facts :

BASIC BUTTERED PEAS



Basic Buttered Peas image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 quart water, for boiling
1 pound peas
1 tablespoon salt (for boiling peas)
1 tablespoon butter
Salt and freshly ground black pepper
Optional additions: pearl onions and lettuce, freshly chopped tarragon, chives, mint, parsley, soaked and chopped dried wild mushrooms or chopped prosciutto.

Steps:

  • Shell the peas if using fresh peas, if using frozen defrost fully before cooking. Bring the water to a rapid boil. Stir in the salt and add the peas. Boil the peas for 1 minute or until they are cooked. Drain the peas when done and add peas to a wide skillet over high heat. Toss in pan until fully dry. Add butter and salt and pepper to taste. Add any optional additions if you choose, and combine.

ORANGE RICE AND PEAS



Orange Rice and Peas image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 5

1 box Texmati rice
Orange zest
1 tablespoon butter
Salt & freshly ground black pepper
1 cup thawed frozen peas

Steps:

  • Cook Texmati rice according to package directions. At the last minute blend in orange zest and 1 tablespoon butter, salt, pepper and 1 cup thawed frozen peas.

PEAS A L'ORANGE



Peas a L'orange image

An easy way to update your peas. *Can be made vegetarian using vegetable stock granules in place of chicken bouillon.*

Provided by Debbwl

Categories     Vegetable

Time 5m

Yield 2 serving(s)

Number Of Ingredients 8

2 cups water
1/2 teaspoon salt
1 1/3 cups peas, frozen (6 ounces)
1 tablespoon butter
1/2 teaspoon instant chicken bouillon granules
1/2 teaspoon orange peel, freshly grated
1/4 teaspoon tarragon
1/16 teaspoon sugar

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.

Nutrition Facts : Calories 144.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.4, Sodium 930.5, Carbohydrate 17.3, Fiber 5.9, Sugar 6.5, Protein 6

ORANGE GLAZED SUGAR SNAP PEAS



Orange Glazed Sugar Snap Peas image

Make and share this Orange Glazed Sugar Snap Peas recipe from Food.com.

Provided by Lvs2Cook

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs fresh sugar snap peas (may use frozen if fresh are not available)
1/2 cup orange juice
1/4 cup brown sugar
1 tablespoon orange rind, grated
1 tablespoon cornstarch
1/4 cup butter
salt and pepper

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.

Nutrition Facts : Calories 256, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 89.9, Carbohydrate 36.7, Fiber 7.5, Sugar 19.4, Protein 4.7

BUTTERED PEAS



Buttered Peas image

Categories     Dairy     Side     Vegetarian     Quick & Easy     Pea     Spring     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 2

3 cups shelled fresh peas (about 3 pounds unshelled)
2 tablespoons unsalted butter, cut into bits

Steps:

  • In a saucepan bring 3 cups water to a boil and add peas and salt to taste. Simmer peas until tender, 3 to 8 minutes, and drain. In a bowl toss hot peas with butter and salt and pepper to taste.

ORANGE PEAR BUTTER



Orange Pear Butter image

This pear butter is really great on toast, pancakes, and tea biscuits. I got this recipe from my mom. My brother has 4 pear trees and she can't stand to see the pears to waste.

Provided by bulldogmom

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 14h

Yield 160

Number Of Ingredients 8

10 pounds pears - peeled, cored, and chopped
1 cup freshly squeezed orange juice
2 teaspoons orange zest
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
1 vanilla bean, split lengthwise and seeds scraped
4 cups white sugar

Steps:

  • Combine pears and orange juice in a large Dutch oven. Stir in orange zest, cinnamon, nutmeg, cardamom, and vanilla bean seeds. Bring to a boil. Cover, reduce heat, and simmer until pears are tender, 45 minutes to 1 hour.
  • Puree pears in a food processor or using a food mill. Return pear puree to the Dutch oven. Stir in sugar until dissolved. Cook and stir over medium heat, uncovered, until thickened, 30 to 40 minutes.
  • Inspect 10 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pear butter is ready. Wash new, unused lids and rings in warm soapy water.
  • Pack pear butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Cover with metal lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 37 calories, Carbohydrate 9.7 g, Fiber 0.9 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 8 g

SUGAR SNAP PEAS WITH MINT AND ORANGE



Sugar Snap Peas with Mint and Orange image

Provided by Maria Helm Sinskey

Categories     Side     Sauté     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Graduation     Father's Day     Dinner     Summer     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

12 ounces sugar snap peas, trimmed (about 3 1/2 cups)
2 tablespoons (1/4 stick) butter
1 tablespoon water
1 1/2 tablespoons thinly sliced fresh mint leaves
1/2 teaspoon finely grated orange peel

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.

ORANGE-GLAZED CARROTS AND SUGAR SNAP PEAS



Orange-Glazed Carrots and Sugar Snap Peas image

From Betty's Soul Food Collection... File this one under "24-carat side dishes"-with carrots and sugar snap peas glazed in a sweet orange marmalade-prepared in only 15 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 6

2 cups ready-to-eat baby-cut carrots
1 cup frozen sugar snap peas
3 tablespoons orange marmalade
1/2 teaspoon seasoned salt
1/4 teaspoon ground ginger
Dash pepper

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.

Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 9 g, TransFat 0 g

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