Orange Buttered Peas Recipes

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in large skillet, melt butter over medium heat. Add bell pepper; cook about 2 minutes, stirring occasionally, until pepper begins to soften. Add peas and onions. Cook about 3 minutes longer, stirring occasionally, until bell pepper is crisp-tender and peas are thoroughly heated.
• Add cooked rice to skillet with vegetables; stir to combine. Stir in Parmesan cheese. Season with salt and pepper.

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.

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.

Steps:

• Bring a large pot of salted water to a boil.
• Combine ricotta and eggs in a large bowl. Season with salt and pepper and, using a large wooden or metal spoon, gently mix in the flour, taking care not to overmix (which could result in tough dumplings).
• Meanwhile, heat butter and 2 tablespoons olive oil in a large skillet over medium-high. Add leeks and season with salt and pepper. Cook, stirring occasionally, until leeks have softened completely and are starting to pick up some color, 5 to 8 minutes.
• Add asparagus and peas to the skillet and season with salt and pepper. Cook, tossing occasionally, until asparagus is just tender and bright green, 2 to 4 minutes, depending on its thickness. Remove from heat while you cook the dumplings.
• When the water is at a nice steady boil, drop the ricotta mixture into the pot by the heaping spoonful. (The dumplings will expand in the water, so make them slightly smaller than you'd like them to end up.) Be careful not to crowd the pot; cook the dumplings in batches if need be.
• Once the dumplings rise to the top, let them boil until cooked through, 4 to 5 minutes. (You can always pull one out and cut it in half to test its doneness; the texture will go from dense and doughy to light and pillowy.)
• As the dumplings finish cooking, use a slotted spoon to transfer them to the skillet with the peas and asparagus. Once they're all in there, give everything a quick toss over medium heat just to evenly coat the dumplings in the buttery sauce. Add pea shoots and toss just to wilt slightly.
• Transfer to a large serving bowl or platter and top with parsley, cheese and more olive oil, if you like.

Steps:

• Melt butter in a medium saucepan over medium heat; add in peas, rind, and juice.
• Cook, stirring occasionally, 8-10 minutes or until thoroughly heated.
• Stir in fresh mint, salt, and pepper.
• Garnish with orange rind curls.

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.

Steps:

• In large stockpot add all of the ingredients. Add cardamom 1/2 tsp at a time.
• Whisk rapidly, until blended, then taste.
• Cardamom is a strong spice and if you like the taste after 1/2 tsp, stop, the same with 1 tsp cardamom. Our personal taste is as stated in recipe. The taste intensifies as the sauce gets hot.
• Heat clean sterilized jars in hot water in the oven at 200°.
• Heat the seals in hot water.
• Cook the sauce for 10 minutes until hot.
• Stir. Do not burn.
• Pour into jars. Wipe the rim with a hot clean cloth. Seal and band.
• Place in a hot water bath in the canner.
• Process in hot water bath for 15 minutes.
• Lift out and place on a toweled counter.
• Keep away from all drafts.