http://www.saltfactor.com/hen-salt-pepper/
Hen Salt pepper
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4 Cornish hens Salt and pepper 1 / 2 cup melted butter, divided 1 box (12 to 16 ounces pineapple slices) 1 cup chicken broth 1 / 2 teaspoon ground ginger 2 tablespoons cornstarch Directions to chickens for tea glass cavity Season Cornish Cornish hens with salt and pepper. Place hens in a shallow dish large pan, breast side up. Brush Cornish hens with half the melted butter. Drain pineapple, reserving juice. Add enough water to juice to make 1 cup liquid. Mix 1 / 2 cup pineapple liquid with chicken broth. Pour over chicken. Bake at 350 degrees for 50 to 60 minutes, basting several times (every 10 to 15 minutes) with the remaining butter and cooking juices. Place 2 slices of pineapple on top of each chicken. Combine sugar, ginger, cornstarch and pineapple liquid. Pour the sauce over the Cornish hens. Cornish hens cook at 400 ° for 15 minutes. Glazed chicken Cornish recipe for 4 people. I DO NOT KNOW HOW MUCH SUGAR FOR USE. The recipe does not say. Ideas?
1 / 4 cup not to be missed ...... pineapple juice you too and it is quite sweet. A good general rule is equal to the sugar solution, how to make a simple syrup, so if you have any questions, measurement of remaining pineapple juice and do not correspond with the sugar. Once used pineapple wine in a pan of chicken that I did and that was paradise! Your prescription must be too big! Enjoy
These recipes only embody the summer with fresh fish, lots of vegetables and fresh fruit in the sauce, and a newcomer to the category of rice fragrant bamboo rice. This is a short grain rice that is bathed in the juice of young bamboo shoots to add nutrition and flavor. Love color too.
I have included salsa and recipes here. I suppose you are a master in cooking fish grilled in a skillet Baked or Ing © Sauta if no agreement is space here for that.
Council of Chief vegetables sure to cut vegetables using the same width to they cook evenly. Heat the pan high, but not burn oil, add them and turn several times to coat with oil. Season and add a few drops of water, soy sauce or other liquid to help prevent steam burn. Out of the heat before they are fully cooked, because cooking is perfectly tender and crisp and colorful when they reach the table.
Lime sauce coconut
This sauce can be fresh and sweet or hot, anyway this is a taste of summer it gets. Use the fish grilled shrimp or chicken. It will look fine the first time they do, but thicken in the refrigerator. Make at least 8 hours before you needed.
Ingredients
1 14 oz coconut milk unsweetened
1 / 4 cup shredded coconut sweet
¼ cup coconut grated unsweetened
2 v. Tea lime zest
¼ cup fresh lemon juice
1 to 4 serrano peppers at its discretion. You can also use a jalapeno. Split and seed peppers
2 "piece ginger, peeled, cut small
½ cup cilantro leaves, not pack tightly if you want a stronger taste of cilantro
½ - ¾ cup peanut oil
Salt and pepper to taste
Method
1. Combine all ingredients except oil in blender.
2. Hit and run puree until the mixture is tender may be 2 to 3 minutes.
3. Reduce speed of mixer and slowly pour the oil while the machine is operating.
4. Do not over process Once the oil is
5. Taste and see if it has the kick you want, if so, transfer to a bowl and refrigerate for at least 8 hours or overnight.
This sauce can be held for 3 days, but he knows better the same day or one day.
Pineapple Salsa
Sometimes I use papaya with the same ingredients and mix pineapple and papaya. Just use what is fresh and sweet.
Ingredients
½ cup small diced onion (
½ cup chopped red Bell pepper
1 ½ cups diced fresh pineapple
½ cup diced cucumber (
Juice of one large lemon
½ jalapeno half chopped into small pieces (
¼ cup fresh cilantro finely chopped (Salt and pepper to taste
Method
Put this together at least a couple of hours before eating. Combine all ingredients sauce in a bowl, mix gently but thoroughly. Check the seasoning. Taste again just before serving.
Gregory Anne Cox was one of the early female graduates of the Culinary Institute of America in Hyde Park, NY. She spent 20+ years in the hospitality industry, and recently, cooking privately for some of the country's rich and famous on the eastern end of Long Island in the Hamptons, NY where she currently lives with her husband and 4 cats.
Currently Gregory offers teleseminars on Midlife wellness, one on one and group coaching, is an author and speaker on the topic of midlife women's mind and body tune ups and heart health. Her newsletter and blog, both titled The You Revolution, keep subscribers and clients up to date on what's new in feeling and looking better than ever in the second half of life.
Website: http://www.livebettercoach.com
The Blog: http://www.theyourevblog.com