Orangepecanwildriceinagartenb2bsidedish Recipes

ORANGE PECAN WILD RICE (INA GARTEN B2B SIDE DISH)

Steps:

• Place the rice, chicken stock, 1 1/4 cups water, 1 tablespoon butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to simmer ( she pulls the pan halfway off the burner) and cook for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while it's cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat, and allow the rice to steam for about 5 minutes.
• Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon salt and the pepper and toss. Taste for seasonings and serve hot.

ORANGE PECANS

Steps:

• Line cookie sheet with waxed paper. Bring first 3 ingredients to boil in heavy large saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans. Spread pecans on waxed paper. Cool completely. Separate pecans if necessary. (Can be prepared up to 1 week ahead. Store in airtight container.)

WOODLAND WILD RICE SIDE DISH

Steps:

• Pour the olive oil into a hot frying pan or two quart pot, followed by the butter and stir until melted.
• Add the diced onion and saute until transparent.
• Add the rest of the ingredient, reduce the heat and simmer for 30 minutes or until the wild rice is soft.
• If small shrimp or cooked meat is to added, do this during the final 10 minutes of cooking.

INA'S HERBED BASMATI RICE

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat.
• Reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (pull the pot half off the burner to keep it from boiling over.)
• Turn off the heat, and allow the rice to sit covered for 5 minutes.
• Add the parsley, dill, scallions, and pepper.
• Fluff with a fork, and serve warm.

ORANGE PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press prepared pie crust into a pie plate.
• Beat corn syrup, pecans, eggs, butter, sugar, orange juice, orange zest, and salt together in a bowl; pour into the pie crust.
• Bake until pie filling is set in the center, about 45 minutes.

ORANGE PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, orange juice and zest. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans. Shape dough into two 11-1/2-in. rolls; wrap in plastic. Refrigerate for 4 hours or overnight. , Unwrap; cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheet. Bake at 400° for 7-8 minutes or until golden brown. Remove to wire racks to cool.

HERB-MARINATED LOIN OF PORK (TENDERLOINS ) INA GARTEN B2B

Steps:

• Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a 1 gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze the air out of the bag. Marinate in the refrigerator overnight, or at least 3 hours. (an idea is to put the bag in a bowl, just in case).
• When you're ready to cook, preheat the grill. Be sure to brush the grill with some oil to prevent the pork from sticking. Remove the tenderloins from the marinade and discard the marinade but leave herbs clinging to meat.
• Sprinkle generously with salt and pepper, then grill, turning a few times to brown on all sides, for15-25 minutes-until the meat registers about 137 degrees at the thickest part.
• Transfer the tenderloins to a platter and cover tightly with aluminum foil. LET REST FOR AT LEAST 10 MINUTES. Carve in 1/2 inch thick diagonal slices. The thickest part will be pink; this is just fine. The thinnest parts will be well done(allows something for every taste). Season with salt and pepper if needed. Serve warm or at room temperature with the juices that collect on the platter.