We've done lemon, can we start a thread on favorite recipes using oranges?

REC: Peas with Mint and Orange Peel

Peas with Mint and Orange Peel (from BH&G's AMERICA'S BEST-LOVED COMMUNITY RECIPES)

Makes 6 servings
2 pounds fresh peas (3 cups shelled)*
1/2 cup water
1/8 teaspoon salt
1/4 cup butter or margarine, cut up
2 to 4 teaspoons finely shredded orange peel
2 Tablespoons snipped fresh mint -or- 1/2 teaspoon dried mint, crushed
Dash salt
Dash pepper

1) Shell the peas and rinse in cold water.

2) In a medium saucepan, bring the water and salt to a boil. Add the peas and return to a boil. Reduce heat. Cover and simmer for 10 to 12 minutes or until the peas are crisp-tender.

3) Drain the cooked peas. Add the butter or margarine, orange peel and mint; toss to coat. Season to taste with the salt & pepper. Serve immediately.

TIPS from BH& G kitchen:
When shopping for fresh peas, look for small plump, bright green, shiny pods that are filled with medium-size peas. Refrigerate unshelled and unwashed peas in a plastic bag up to 2 days.

To micro-cook fresh peas: Place them in a microwave-safe casserole with 2 Tablespoons water. Micro-cook, covered, on 100 percent power (high) for 4 to 6 minutes or until the peas are crisp-tender, stirring once.

*If fresh peas aren't available, substitute one 16-ounce package frozen peas and cook according to package directions.

Spearmint and peppermint are the two most widely used mints. Peppermint has a sharp, pungent flavor, while spearmint has a more delicate flavor.

Instead of trying to chop fresh mint with a knife, place the leaves in a glass measuring cup or a glass Pyrex cup and snip with the tips of kitchen scissors.

If you are using dried mint, measure it, then crush it between your fingers to release the aromatic oils.

 
Pork Kebabs Marinated in Honey, Rosemary and Orange

Pork Kebabs Marinated in Honey, Rosemary, and Orange
Servings: 6

Ingredients:

2 tablespoons fresh rosemary leaves
4 strips orange peel, 2 inches long
1/2 cup olive oil
6 tablespoons honey
6 tablespoons orange juice
3 tablespoons fresh lemon juice
2 garlic cloves, crushed
2 pounds boneless pork, trimmed, cut into 1-inch cubes
bay leaves, whole


Directions:

Combine rosemary and orange peel in large bowl. Using wooden spoon, press down on mixture to release oils. Add olive oil, honey, orange juice, lemon juice, and garlic. Season with salt and pepper. Add pork, stirring to coat with marinade. Cover; chill at least 2 hours and up to 4 hours.


Prepare barbecue (medium heat). Thread pork onto 12 metal skewers, sliding 1 bay leaf between every two or three cubes. Sprinkle pork with salt and pepper. Transfer marinade to heavy small saucepan; bring to boil, stirring frequently. Grill pork until cooked through, turning frequently and brushing occasionally with marinade, about 12 minutes. Arrange skewers on platter and serve.

Nutritional Info: Per Serving (excluding unknown items): 239 Calories; 18g Fat (65.4% calories from fat); trace Protein; 21g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.

Source: Epicurious, Bon Appétit May 2002

Sent from Paprika Recipe Manager. http://www.paprikaapp.com

 
Orange Chicken Breasts

Orange Chicken Breasts
Servings: 6

Ingredients:

1/4 cup butter
6 chicken breast, skinned and boned
2 tablespoons flour
1/2 teaspoon salt
2 tablespoons sugar
1/4 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 1/2 cups orange juice
1 tablespoon flour
2 tablespoons water


Directions:

Melt butter in a heavy skillet; add chicken, and brown on all sides. Remove chicken from skillet, reserving drippings in skillet; set chicken aside.
Add 2 tablespoons flour and next 5 ingredients, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add orange juice; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add chicken; cover and simmer 20 minutes, or until chicken is tender. Remove chicken, keeping warm. Combine 1 tablespoon flour and water, mixing well. Gradually add flour mixture to pan juices; cook over low heat, stirring constantly, until mixture is thickened and bubbly.
Serve chicken and sauce over parslied rice. Garnish with orange slices and parsley, if desired.
From Southern Living 1987



Nutritional Info: Per Serving (excluding unknown items): 625 Calories; 35g Fat (50.9% calories from fat); 61g Protein; 14g Carbohydrate; trace Dietary Fiber; 206mg Cholesterol; 439mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

Sent from Paprika Recipe Manager. http://www.paprikaapp.com

 
Russian Sauce (Frosting for Angel Food Cake)

Russian Sauce (Frosting for Angel Food Cake)


Ingredients:

3 egg yolks
1/2 cup sugar
1 large orange, juiced (1/3 to 1/2 cup)
1 tablespoon orange rind, grated
1 cup whipping cream, whipped
1/2 cup toasted almonds, chopped


Directions:

Mix egg yolks, sugar, and orange juice in top of double boiler and cook over hot water stirring constantly until it thickens (about 20 to 30 minutes). Stir in orange rind. Cool.

Fold in whipped cream and almonds. (Fresh grated coconut can be substituted for the almonds.)

Use as frosting for angel food cake.

 
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