HONEY ORANGE CORNISH HENS
An easy dish that looks like you've spent all day cooking and has a fabulous taste. Your family or friends will rave about it, and we don't need to tell them how easy it was to make. It has only 5 ingredients.
Provided by Carol Semenuk
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place game hen halves with skin sides up into a 9x13-inch roasting pan.
- Roast hens in the preheated oven for 35 minutes.
- Stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens.
- Roast hens for 5 more minutes and baste again with orange juice mixture. Roast until skin is browned and meat is no longer pink inside, about 10 more minutes.
Nutrition Facts : Calories 192.7 calories, Carbohydrate 10.9 g, Cholesterol 75.3 mg, Fat 10.5 g, Fiber 0.1 g, Protein 13.4 g, SaturatedFat 2.9 g, Sodium 488.3 mg, Sugar 10.1 g
ORANGE PECAN CORNISH HENS
I so adore the Cornish Hens and love preparing them. They cook up fast and look elegant for dinner. This recipe was so delicious especially if you love orange marmalade and pecans it is a must for you. The glaze is easy to make & tastes so yummy. These hens go well with some rice but would work great with other sides too. (Now,...
Provided by Kimberly Biegacki
Categories Chicken
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Spread moderate amount of butter equally over hens; (I used about a 1/2 tbsp on each.) season with salt and pepper. Tie ends of legs together, if desired, and place on a lightly greased rack in a roasting pan. Bake at 400 degrees for 1 hour or until a meat thermometer inserted into meaty part of thight registers 180 degrees.
- 2. In a saucepan, blend together remaining (1 - 2 tbsp) butter, marmalade and orange juice; bring to a boil. In a bowl, blend together a small amount of cornstarch and water, slowly adding remaining cornstarch until mixture thickens. Slowly add cornstarch mixture to marmalade mixture, stirring constantly; add pecans.
- 3. Place hens in a greased jelly roll pan. Pour glaze over chicken and bake for 10 more minutes or until glaze begins to turn golden. Garnish with orange slices. Serves 4 Serve over wild or white rice; or some buttered noodles would be yummy too
GLAZED CORNISH HENS WITH PECAN-RICE STUFFING
Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.-Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Tuck wings under hens; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place hens breast side up in a shallow roasting pan., Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from heat. Stir in honey and mustard. Set aside 1/2 cup for serving., Brush hens with apple mixture. Bake, basting occasionally with pan drippings, until a thermometer reads 180°, 25-35 minutes longer. Cover hens loosely with foil if they brown too quickly., For pecan rice, heat butter in a large saucepan over medium heat. Add rice, cumin and curry; cook and stir until rice is lightly browned, 2-3 minutes. Stir in broth. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Stir in pecans, onions and raisins., Cover hens; let stand 10 minutes before serving. Serve with rice and reserved sauce.
Nutrition Facts : Calories 1075 calories, Fat 68g fat (20g saturated fat), Cholesterol 371mg cholesterol, Sodium 905mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 3g fiber), Protein 65g protein.
ORANGE GLAZED LOVE (CORNISH) HEN
Steps:
- Put all the sauce ingredients into a saucepan. Over medium heat bring it to a boil, and then reduce to a simmer for 1/2 hour. At the same time mix the marinade together, and rub it all the over hens. Marinate for at least 1 hour. Roast hens in a preheated 375 degree F oven for 25 minutes, and then brush with sauce. Finish the hens on a preheated grill for another 7 minutes, turning and brushing with more sauce to glaze.
ORANGE GLAZED CORNISH HEN
Marinate the hens for at least an hour. While they're marinating in the refrigerator, start making the sauce.
Provided by JDP4445
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 2h15m
Yield 2
Number Of Ingredients 15
Steps:
- Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade.
- Preheat oven to 450 degrees F (230 degrees C).
- Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl.
- Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade.
- Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 1234.6 calories, Carbohydrate 129.2 g, Cholesterol 302 mg, Fat 56.4 g, Fiber 6.7 g, Protein 59.6 g, SaturatedFat 13.7 g, Sodium 5663 mg, Sugar 100.3 g
ORANGE PECANS
Provided by Deborah Thomas-Gruby
Categories Quick & Easy Low Sodium Orange Pecan Bon Appétit Florida
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed paper. Bring first 3 ingredients to boil in heavy large saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans. Spread pecans on waxed paper. Cool completely. Separate pecans if necessary. (Can be prepared up to 1 week ahead. Store in airtight container.)
ORANGE-PECAN PIE
You get a triple dose of orange in this yummy fruit, nut and chocolate pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 8
Number Of Ingredients 20
Steps:
- In medium bowl, mix flour, 1 tablespoon orange peel and 1/2 teaspoon salt. Cut in 1/2 cup shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny star-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.
- In medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 15 minutes. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie.
- In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in orange juice and 2 tablespoons liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve sauce over pie.
Nutrition Facts : Calories 625, Carbohydrate 76 g, Cholesterol 100 mg, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 420 mg
ORANGE PECAN COOKIES
"This cookie is pure heaven with a glass of milk," writes Eleanor Henry of Derry, New Hampshire. It has a subtle orange flavor and just a sprinkling of chopped pecans throughout.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, orange juice and zest. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans. Shape dough into two 11-1/2-in. rolls; wrap in plastic. Refrigerate for 4 hours or overnight. , Unwrap; cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheet. Bake at 400° for 7-8 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 105mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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