Ingredients:
2 cornish hens, about 1-lb .each, defrosted
1/4 cup sherry wine
1/4 cup soy sauce
1/4 cup pineapple juice
1 clove garlic, crushed or 1/8 teaspoon garlic powder
1/2 teaspoon dry mustard
Preparation Method:
Split hens in halves, using kitchen shears or a sharp knife. Place 12×8x2-in. dish, skin side down. In small bowl mix together soy sauce, sherry, pineapple juice, garlic, curry powder and mustard. Stir to blend well and pour over meat in dish. Refrigerate 4 to 6 hours, or overnight.
To cook, turn skin side up and baste with marinade. Cover dish with wax paper. Microwave at High 8 minutes. Brush with marinade and rotate dish 1/2 turn. Recover. Microwave at High 10 to 12 Minutes more, until meat is tender. Serve immediately. Makes 2 to 4 servings.
January 25 2008 | Chicken Recipes | No Comments »
Finely chopped pieces of onion add nice texture to this creamy spread. Garnish with sieved hard-poached egg, ripe olives and additional chopped onion. Serve with crackers and, if desired, butter to spread over crackers before adding the pate.
Ingredients:
1 lb. chicken livers
1 cup water
1/3 cup soft butter
1 talespoon finely chopped onion
1 tablespoon lemon juice
1 tablespoon brandy
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon thyme
3 to 4 drops liquid pepper seasoning
Preparation Method:
In 2-qt. casserole place livers. Prick each liver with fork. Add water. Cover. Microwave at Medium 18 to 22 minutes, stirring after 10 minutes, until tender. Drain livers, place in container of electric blender. Whir until evenly blended.
In small mixing bowl stir together butter, onion, juice, brandy, salt, mustard, thyme and pepper seasoning, to blend. Mix in livers well. Pack into well greased 1 1/2 to 2 cup mold. Chili thoroughly, then turn out onto serving plate. Garnish and serve with crackers.
January 25 2008 | Chicken Recipes | No Comments »
