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Weekly Cooking Thread - February 12, 2011
FreeRepublic Cooks | February 12, 2011 | libertarian27

Posted on 02/12/2011 5:29:09 AM PST by libertarian27

Welcome to the 10th installment of the FR Weekly Cooking Thread.

Looking for something new to make or made something new that came out great?

Would you like to share a 'tried-and-true' recipe for fellow FReepers to add to their 'go-to' recipe stack of Family favorites?

Here's the place to share and explore your next favorite recipe.


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklycookingthread
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To: libertarian27

This is from Park East Kosher.

http://www.parkeastkosher.com/

Honey-Glazed Cornish Game Hens with Spiced Compote Stuffing

Aromatic spices make the hen’s sweet meat especially fragrant. Perfectly accompanied by the dried fruit and nut stuffing that is cooked within, this dish is also gluten-free. Serve with dry or semi-dry white wine.

Serves 6-8
1/3 cup oil
1½ tsp. paprika
½ tsp. cinnamon
¼ tsp. allspice
Freshly ground black pepper
4 Cornish hens, pinfeathers removed, rinsed and patted dry
2 cups Spiced Compote Stuffing (recipe below)
½ cup honey
Preheat oven to 400°F. Adjust rack in the middle of the oven.
Whisk together oil and spices in a small bowl.

Stuff cavities of each Cornish hen loosely with about ½ cup spiced compote stuffing (do not pack tightly or over-stuff). Place on a rack set in a large roasting pan. Rub spice mixture all over hens evenly. Tuck wings underneath body, then secure legs together and tie with kitchen twine. Try to arrange birds on rack so that they are not touching, in order to ensure good air circulation during roasting.

Roast hens for about 40 minutes, occasionally brushing with pan drippings. Pour honey over the Cornish hens and continue to roast for another 20 minutes. Cornish hens are done when juices run clear when a thigh is pierced, and internal temperature reaches 160 degrees. Remove hens from oven and allow to rest. Transfer hens to a serving platter, serving halved if desired.
Spiced Compote Stuffing

2 tbsp. olive oil
1 medium onion, chopped (about 1¼ cups)
1 shallot, chopped
1 tsp. kosher salt
¾ cup dried apricots, sliced
½ cup dried prunes, sliced
¼ cup dark raisins
½ tsp. cardamom
1 tsp. cinnamon
¼ tsp. ginger
Freshly ground black pepper
½ cup white wine
1 cup whole almonds, toasted and finely chopped

Heat oil in a large skillet over medium-high heat until hot and oil is shimmering. Add the chopped onion, shallot and salt. Sauté for about 6-8 minutes, or until onions start to become golden. Lower to medium heat and add dried fruits and spices, stirring to blend for about 1-2 minutes. Add white wine and continue to cook, stirring often, until the wine is mostly absorbed and the fruit is softened (about 6-8 minutes). Remove the pan from the heat, and stir in the chopped almonds. Set aside to cool.

Cook’s Tip: Nuts can be toasted in a single layer on a baking sheet for 10 minutes at 325 degrees.

Cook’s Tip: For no fuss slicing, spray knife with non-stick spray prior to slicing dried fruits.

Naomi Ross and Park East Kosher Family


101 posted on 02/16/2011 3:16:19 PM PST by CJinVA
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To: CJinVA

That sounds interesting - like a Cornish Hen Fruit Cake (disclaimer - I love Fruitcake!)

Have you tried it? How was it?

Sidenote: There was this ‘little house on the prairie’ episode where Laura had a recipe for Cinnamon Chicken - and Nelly made it for Onslo(sp) But Laura substituted the cinnamon with cayenne pepper - and mayhem ensued.

I tried cinnamon chicken - just dash it on the skin with salt and pepper while baking- and it’s really good :)
(This recipe sweetness/spice reminded me of it)


102 posted on 02/16/2011 7:42:28 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: All

Recap list for this week’s recipes.
(please do not post any more recipes on this thread)

Dessert* 15 Butter Milk Pie
Dessert* 25 Strawberry Cake Cookies
Dessert* 55 Brownie Dipped Cookies
Dessert* 56 Candy Bar Brownie Muffins
Dessert* 75 Oreo truffles
Dessert* 76 Fat Man’s Misery Thin Mints
Dessert* 86 Jumper’s Motherlode chocolate cake.
Dessert* 92 Chocolate Peanut Butter Cream Cheese Spread
Meal* 46 Baked Oatmeal
Meal* 10 Pan Fried Lobster
Meal* 10 Poached Salmon
Meal* 19 Zesty Swiss Chard Wraps
Meal* 21 Slow Cooker Lamb Shanks
Meal* 32 Pressure Cooker Chicken
Meal* 36 Garlic Ginger Barbequed Baby Back Ribs
Meal* 36 Emeril’s ESSENCE Creole Seasoning
Meal* 38 Meat with the Good Gravy
Meal* 45 Bingers Chicken Breasts Parmigiana
Meal* 61 Quick & easy tomato sauce
Meal* 63 Stuffed Pork Chops
Meal* 65 Chicken Paprikas
Meal* 65 Crockpot Beef
Meal* 90 Baked Wrapped BBQ ribs
Meal* 89 Roasted BBQ ribs
Meal* 93 Easy Crockpot Lasagna
Meal* 101 Honey-Glazed Cornish Game Hens with Spiced Compote Stuffing
Side* 14 Yorkshire Pudding
Side* 20 Yorkshire Pudding
Side* 77 Mashed Tri Potatoes & Squash
Side* 84 Yorkshire Pudding
Side* 87 Bill Knapps Copycat Au Gratin potatoes

This week’s new cooking thread:
http://www.freerepublic.com/focus/f-chat/2676360/posts


103 posted on 02/19/2011 5:10:11 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: mountn man

Is it the Kraft Deli Deluxe that is sliced for sandwiches? In other words this one isn’t in a block or shredded it is the deli deluxe that is sliced?


104 posted on 02/19/2011 5:58:01 AM PST by Taffini ( Mr. Pippen and Mr. Waffles do not approve and neither do I)
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To: TheMom

to get butter milk, I think you can add one tablespoon of vinegar to reg milk right?


105 posted on 02/19/2011 8:16:48 AM PST by Engedi
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To: TheMom

do you put this in a pie pan?


106 posted on 02/19/2011 8:17:41 AM PST by Engedi
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To: momtothree

we do this as well, we also make hamburger stroganoff....yum.


107 posted on 02/19/2011 8:20:39 AM PST by Engedi
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To: Engedi

I use two frozen pie crust.

And, I have no idea about adding vinegar to milk to make buttermilk. I just buy the smallest jug they have at the grocery store.


108 posted on 02/19/2011 8:38:23 AM PST by TheMom (I wish mosquitoes sucked fat instead of blood.)
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To: gopheraj

for later reading


109 posted on 02/19/2011 9:11:28 AM PST by gopheraj
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To: libertarian27

Please add me. Thanks.


110 posted on 02/19/2011 9:12:08 AM PST by gopheraj
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To: gopheraj
Weekly Cooking Thread - February 19, 2011
111 posted on 02/19/2011 11:32:25 AM PST by Netizen
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To: ChocChipCookie

My daughter makes these! She made a batch of them to take to work for Vanentines day out of vanilla Oreos and strawberry creamcheese coated with white chocolate. Despite the fact that she is on Weightwatchers right now, she succumbed to them and ate 12!!! before she got to work.


112 posted on 02/19/2011 11:51:22 AM PST by stayathomemom (Beware of cat attacks while typing!)
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To: mountn man
Bill Knapps Restaurant Au Gratin potatoes

Thanks! I'm going to forward this to my sister! You wouldn't by any chance have their squash recipe too, would you? She and her husband ate there often and the squash was a favorite of hers, and mine.

113 posted on 02/19/2011 12:03:54 PM PST by stayathomemom (Beware of cat attacks while typing!)
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To: Taffini
SOrry-I've been away from the 'puter.

Yes, the Kraft Deli Deluxe slices. I haven't seen it in blocks or shredded.

Make sure its the cheddar.

114 posted on 02/22/2011 3:20:34 PM PST by mountn man (The pleasure you get from life, is equal to the attitude you put into it.)
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To: stayathomemom

I haven’t found the squash recipe yet.


115 posted on 02/22/2011 3:21:50 PM PST by mountn man (The pleasure you get from life, is equal to the attitude you put into it.)
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To: stayathomemom

Try this

http://www.hungrybrowser.com/phaedrus/m0822Sa09.htm#3


116 posted on 02/22/2011 3:25:07 PM PST by mountn man (The pleasure you get from life, is equal to the attitude you put into it.)
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To: mountn man

Thanks so much!


117 posted on 02/22/2011 3:47:04 PM PST by stayathomemom (Beware of kittens modifying your posts.)
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