Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

December 2018

Rice Recipes

Liquor Recipes

Bourbon Pecan PieNy Times

Bourbon Pecan PieNy Times Recipe
WENDY CERACCHE DBCP84B ...

read more

Boneless Cornish Hen wPort Orange Sauce Recipe

Boneless Cornish Hen wPort Orange Sauce recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Boneless Cornish Hen wPort Orange Sauce recipe  PDF


4 Cornish game hens
(2 lb each) Salt and pepper 1 Peel of 1 orange, thinly
Sliced 1 ts Lemon juice
1 1/2 oz Orange liqueur (Curacao)
1 c Mandarin orange sections
2 c Wild rice mi
2 c Orange juice
4 ts Brown sugar
Cornstarch 1 Bunch watercress
To prepare hens for stuffing, remove the skin from the backbone area and set aside. Cut out the backbone, open the hen and remove all bones e cept the drumsticks. Boil the wild rice until tender, cool and stuff hens. Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up. Season hens with salt and pepper. Roast at 350F for 45 minutes to 1 hour. SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil. Use cornstarch mi ed with a little water to achieve desired thickness. Stir in liqueur and peel and keep warm. Servings: 6

Boneless Cornish Hen wPort Orange Sauce recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
355 people have voted
Last Reviewed on 2018-12-12



Wednesday, Dec 12 2018 Download & Print Boneless Cornish Hen wPort Orange Sauce recipe  PDF   Rice recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Baked Butternut Squash

New Cooking Recipes

ProvoloneHam Celery Stuffing
ProvoloneHam Celery Stuffing Recipe


Ingredients: 1 c Provolone cheese, grated or shredded 2 tb Butter, softened 1/4 c Ham, minced Worcestershire sauce, dash Directions: Blend all ingredients and pile lightly in celery. Makes enough to fill 15 to 20 cut sections of celery. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 7/93 ...

Cooking Magazines: Stuffing Recipes » December 2018   Stuffing recipes RSS   Thumsb up

Dish Of The Day

Venison Stew 3

Venison Stew 3 Recipe
2 lb stew meat 6 carrots 6 potatoes 2 TB oil 1 ts Worcestershire sauce 1 md onion 2 bay l...
read more

Category: » Crockpot Recipes

View more dishes

>