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How To make Cornish Hens with Tomato, Basil and Lemon Stu
4 ea Cornish game hens *
1
25 1.5 lb. each
1/2 c Fresh lemon juice
4 ts Lemon pepper
2 c Cherry tomatoes :
Quartered 1/2 c Fennel chopped
1/4 c Fresh basil :
chopped
4 lg Shallots quartered
4 Cloves garlic :
quartered
1 Bay leaf quartered
4 sl Lemon
4 Sprigs fresh rosemary :
2
Inches long FRENCH ROASTED GARLIC 1 t Olive oil
8 Cloves garlic -- outer skin
Removed 1 Sprig rosemary
1. Heat oven to 375F. Rinse hens and drain. Combine
lemon juice and lemon pepper in large bowl; add hens, spooning lemon mixture in cavity of each hen. Combine tomatoes, fennel, basil, shallots and garlic in medium bowl. 2. Drain hens, reserving lemon pepper juice. Place
one quarter bay leaf, a lemon slice and a rosemary sprig in cavity. Spoon in tomato mixture. Tie legs of each hen together with string, or close cavities with toothpicks. Place on rack in roasting pan. Spoon reserved lemon-pepper juice on top. Roast 1 hour. 3. Prepare French Roasted Garlic: Meanwhile, combine
oil and 3 tablespoons of water in 8-inch square baking dish. Trim top 1/2 inch from each bulb of garlic, keeping cloves intact. Arrange cut side down in prepared dish; add 1 sprig rosemary. Cover with foil and bake 45 minutes or until very soft. 4. Let hens stand covered 15 minutes. cut in half;
remove and discard skin and wind tips. Arrange halves on 8 dinner plates and spoon tomato stuffing on top. Serve with 1 bulb garlic on each plate for dinners to squeeze softened cloves out of skins onto hens. Recipe By : Rosie Daley
How To make Cornish Hens with Tomato, Basil and Lemon Stu's Videos
The One Recipe I'll Never Stop Making
Long live rosemary salt my friends!! SPREAD THE LOVE!!
Rosemary salt recipe full batch
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt recipe 1/2 batch
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams of fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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The Biggest Mistakes Everyone Makes When Cooking Mushrooms
Mushrooms may not be everyone’s cup of tea, but mushroom lovers know that there are abundant culinary possibilities when mushrooms are around in your kitchen. You can put them in soups, curries, stews, and even deep-fried or sauté dishes. Mushroom dishes like sheet pan garlic butter mushrooms, white mushroom pizza, garlic mushroom quinoa, and wild rice and mushroom soup are to die for.
Of course, when it comes to making great mushroom dishes, it’s all in the preparation. To make your mushroom culinary experience a joyous occasion, take a look at these mistakes you need to avoid when cooking mushrooms.
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Ina Garten's Cornish Hens and Stuffing | Barefoot Contessa | Food Network
Ina pairs Cornish hens with a simple, classic cornbread stuffing!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Cornish Hens
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr
Prep: 25 min
Cook: 35 min
Yield: 2 servings
Ingredients
1 large Spanish onion, sliced
2 Cornish hens
Cornbread Stuffing, recipe follows
Olive oil
Kosher salt
Freshly ground black pepper
Cornbread Stuffing:
4 tablespoons unsalted butter
1 cup yellow onion, chopped
2 1/2 cups cornbread
1 celery stalk, diced
1/4 cup chicken stock
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 425 degrees F.
Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
Pack the cavities of the hens with the cornbread stuffing.
Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
Cornbread Stuffing:
Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
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Ina Garten's Cornish Hens and Stuffing | Barefoot Contessa | Food Network
Roasted Chicken by Stan Gunselman
How to Make Pan-Seared Swordfish Steaks with Caper-Currant Relish and the Best Summer Tomato Gratin
In this episode, test cook Keith Dresser makes host Julia Collin Davison the perfect Pan-Seared Swordfish Steaks with Caper-Currant Relish. Tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of supermarket capers, and test cook Becky Hays makes Bridget the Best Summer Tomato Gratin.
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Air Fryer Whole Chicken
Air fryer whole chicken! Once you learn how to cook a whole chicken in an air fryer, you may not go back to cooking it in the oven ever again. It is easy to make, quick and the chicken turns out with crispy skin, juicy and delicious meat!
#airfryerwholechicken #airfryerchicken
Printable recipe:
Ingredients
3.9 lb (1.8kg) Whole chicken
½ tbsp Herb de Provence substitute with Italian seasoning or mixed herbs
2 tsp smoked paprika
1 tsp garlic powder
½ tsp cayenne pepper for that little bit of kick
2 tbsp vegetable oil I used vegetable oil because of its high smoking point, you can use any other type of cooking oil you have.
Salt and pepper to taste
Music: @blarrkdaniel