Text 4860, 95 rader
Skriven 2010-12-11 14:43:00 av JIM WELLER (1:123/140)
Ärende: bird 26
===============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cornish Game Hens with Orange and Honey
 Categories: Cornish hen, Fruit, Wine
      Yield: 8 Servings
 
  1 1/4 c  Orange juice
  1 1/4 c  Dry red wine
    1/2 c  Honey
  2 1/2 tb Soy sauce
    1/4 ts Ground cinnamon
    1/8 ts Ground nutmeg
      4    Cornish game hens
           Giblets removed
      3 sm Onions
     12    Cloves garlic; crushed
      1 bn Watercress
 
  Preheat oven to 400 F.  Whisk first 6 ingredients in medium bowl.
  Pour 2 cups sauce into medium saucepan.  Reserve remaining 1 cup
  sauce.
  
  Rinse hens inside and out.   Pat hens dry with paper towels.  Cut and
  scrape off any visible fat from hens.  Sprinkle inside and out with
  salt and pepper. Place 3 onion quarters and 3 garlic cloves in cavity
  of each hen. Arrange hens on rack on large rimmed baking sheet.
  
  Roast hens 10 minutes.  Baste with reserved 1 cup sauce.  Continue
  roasting until hens are golden and juices run clear when thickest
  part of thigh is pierced, basting often with pan juices and reserved
  1 cup sauce, about 45 minutes longer.
  
  Transfer hens to cutting board; tent with foil to keep warm. Transfer
  pan juices to 4-cup glass measuring cup.  Spoon fat off top of pan
  juices. Pour pan juices into 2 cups sauce in saucepan.  Boil until
  sauce is reduced to 1 1/2 cups, about 12 minutes.
  
  Discard onions and garlic from hen cavities.  Using poultry shears,
  cut hens in half lengthwise. Remove backbones.  Spoon some sauce
  onto plates. Place hens atop sauce. Garnish with watercress.  Serve
  with remaining sauce.
  
  NOTES: Remove the skin from the game hens before roasting them to
  make this delicious main course lower in fat.  Uncork a bottle of
  Chardonnay, and offer steamed yellow and green zucchini alongside.
  
  Recipe by: Sally Anne Smith and Ron Lento
  Printed in Bon Appetit April 1998
  From:  Carriej999
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cream of Fresh Carrot Soup
 Categories: Soups, Vegetables, Chicken, Dairy
      Yield: 1 Servings
 
      5 tb Butter
      2 md Onions; chopped
      2 cl Garlic; minced
  2 1/4 lb Carrots; scrubbed, sliced
      2 c  Water
      3 c  Chicken broth
      1 c  Brown rice
      2 ts Dried basil
      1 ts Dill weed
    1/4 c  Fresh parsley
  1 1/2 ts Salt
      3 c  Milk or half-&-half
      1 tb Tamari
    1/2 ts White pepper
 
  Cook onion and garlic in large pot until soft. Add remaining
  ingredients, except milk (or half & halt). Bring to boil, then
  reduce heat and cook on low until rice is cooked. Remove from heat
  and puree in blender. Place back on stove, heating until it
  reaches boiling. Reduce heat, add milk and serve.
  
  Recipe by: Calico Cupboard, Mt Vernon, Wash.
  Source: Barbara Williams, Coasting & Cooking Bk #4
  From Brenda Adams
 
MMMMM

Cheers

YK Jim


... God uses a base ten counting system and likes round numbers.

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