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October 2018

Rice Recipes

Grains Recipes

Young Artichokes and Fava Beans Stewed In Olive Oil

Young Artichokes and Fava Beans Stewed In Olive Oil Recipe
16 sm Artichokes, or 6 md Artichokes 2 To 2 1/2 pounds young fava beans, shelled 1/2 c Olive oil ...

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Boneless Cornish Hen with Port Orange Sauce Recipe

Boneless Cornish Hen with Port 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 with Port 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 with Port 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
370 people have voted
Last Reviewed on 2018-10-20



Saturday, Oct 20 2018 Download & Print Boneless Cornish Hen with Port Orange Sauce recipe  PDF   Rice recipes RSS   New

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1 Pie crust 1/4 c Butter, softened 1 c Superfine sugar 2 Eggs 2 T Flour 1/2 c Milk 1/4 t Almond e tract 2 c Finely grated coconut Preheat oven to 350 degrees. Make a pastry as directed and fit into a 9 piepan, making a high fluted edge do not bake. Cream butter and sugar until light, beat in eggs, one at a time. Sprinkle in flour and blend until smooth. Mi in remaining ingredients and spoon into pastry shell. Bake 45 minutes until browned and springy to the touch. Cool on wire rack and serve at room temperature. ...

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