GETTING READY 1. Start by preheating the oven to 450°F, take the greens and throughly wash and dry them, then kale and tear into manageable pieces MAKING 2. In a large skillet, heat the oil, and add the garlic and onion,cook for 1 to 2 minutes, keep... - 42.7291

1. Prepare the grill so the coals are medium-hot. 2. Combine all the ingredients, except the Cornish hens, in a small saucepan. Simmer for 5 minutes, stirring frequently. 3. Halve the Cornish hens and remove the backbones. Season with the salt and pepper. 4.... - 35.1639

Disjoint guinea as for frying chicken; saute until light brown in butter. Pour off part of fat. Add the vinegar and all seasonings, then pour in enough hot water to just cover guinea; simmer on top of stove in heavy pan until liquid has almost... - 26.4619

MAKING 1) Over low heat, dissolve the peach jam in a saucepan. 2) Add the mustard and bourbon and stir well till the mixture is smooth and of medium consistency. SERVING 3) Serve or use as preferred. Can be used as a glaze or a finishing sauce. - 27.7293

Remove giblets from hens. Remove fatty portion from neck and tail area of hens. Rinse hens under cold running water. Pat hens dry with paper toweling. Sprinkle cavities with salt. Close neck and body openings with skewers. Tie legs together; tuck wings under... - 37.7941

Rinse birds; pat dry with paper towels. Combine next 6 ingredients; rub half of mixture inside birds. Truss birds; mount on spit, securing with holding forks. Rub birds with remaining nut mixture; let stand 15 minutes. Roast over coals 1 to 1 1/4 hours or... - 34.9973

Remove giblets; discard or save for another use. Rinse hens; pat dry. Marinate hens in combined 1/2 cup orange juice, oil, garlic and 1/8 teaspoon pepper in refrigerator 30 minutes, basting occasionally. Prepare coals for grilling. Prepare rice according to... - 38.4041

GETTING READY 1) Take a shallow mixing bowl made of stainless-steel or glass and blend the honey, garlic, vinegar and celery seed thoroughly. 2) Add the halved hen and turn over to coat it properly. 3) Refrigerate with cover on for an hour or keep overnight,... - 47.2581

Season birds inside with salt and mono-sodium glutamate. Skewer neck skin to back. Fill each bird with about 1/4 cup stuffing; insert a flap of foil to close opening. Tie or skewer wings to body; tie legs to tail. Mount birds crosswise on spit, alternating... - 31.3734

GETTING READY 1) Preheat the broiler. MAKING 2) In a bowl, combine all the ingredients together, except the steak, mix thoroughly. 3) Marinate the steak in this mixture for minimum 3 hours, turning frequently. 4) Place the steak under a preheated broiler and... - 40.1

Combine soy sauce, Bourbon and brown sugar in a shallow dish. Trim the pork of all fat and silverskin. Add the meat to the marinade, turning to coat. Cover and refrigerate for 3 to 4 hours, turning occasionally. Rotate the pork, one on each spit rod, 30 to 35... - 24.0173

Wash and pat dry the chicken thighs. Place on one sheet of foil. Spoon on BBQ sauce. Top with second sheet of foil and fold the edges over three times to seal the foil packet. Rotate in the Flat Standard Basket for 30 to 35 minutes or until cooked through. - 23.4932

Heat oil in a large saucepan. Add onions and cook for about 10 minutes or until golden. Add remaining ingredients and bring to a simmer, stirring frequently. Reduce heat to low and cook until mixture thickens, about 40 minutes. Use as a glaze or continue to... - 30.5232

Remove giblets from hens,- reserve for other uses. Rinse hens under cold, running water, and pat dry. Split each hen in half lengthwise using an electric knife. Sprinkle with pepper. Place hens, cut side down, in a roasting pan that has been coated with... - 38.1129

Combine barbecue sauce, sherry and orange juice concentrate in a small saucepan. Bring to a boil. Simmer 10 minutes; cool. Rinse hens; pat dry with paper towels. Brush sauce onto hens. Oil hot grid to help prevent sticking. Grill hens, on a covered grill,... - 36.247

1. Prepare Barbecue Sauce. 2. Remove giblets from inside of each hen; discard giblets or reserve for another use. Cut each bird into halves lengthwise along backbone and down center of breast; remove and discard backbones. Rinse hens with water; drain on... - 20.5042

Basted with a sweet-hot jalapeno glaze, plump game hens sizzle to juicy perfection on the grill. Using poultry scissors, cut each game hen in half through backbone and breastbone. Remove giblets and reserve for other uses. Rinse hens and pat dry. In a small... - 29.0219

1. Prepare outdoor grill for barbecuing. 2. Meanwhile, in small saucepan over medium heat, in hot salad oil, cook onion until tender, about 5 minutes. Remove saucepan from heat; stir in honey, curry powder, salt, and lemon juice to make a paste. 3. Remove... - 30.1016

1. Prepare outdoor grill for barbecuing. Meanwhile, remove giblets and necks from hens. With kitchen shears, cut each hen in half. Rinse hens with running cold water; pat dry with paper towels. Rub hens with salad oil. 2. In bowl, mix vinegar, sugar, juice,... - 27.744

About 40 minutes before cooking, start barbecue fire. Remove game hen necks and giblets; reserve for other uses, if desired. With poultry shears or a knife, split hens lengthwise along one side of backbone. Pull hens open; place, skin side up, on a flat... - 32.5085

GETTING READY 1. Preheat the grill or a broiler. 2. Wash hens inside and out with cold water. 3. Pat dry with paper towels. 4. Rub oil lightly over hens. 5. Season inside and out with salt, garlic powder and chili powder. MAKING 6. Make the glaze by... - 47.1625

Stir together the preserves, orange juice and soy sauce. Reserve 3 tablespoons of the sauce and place the remaining sauce in the warming tray in the lower position to heat while the hens rotate. Wash and thoroughly dry the game hens. Season inside cavity with... - 25.5176

Stir together the preserves, juice and soy sauce. Reserve 3 tablespoons of the sauce and place the remaining sauce in the warming tray in the lower position to heat while the hens rotate. Cut the backbones out of the game hens and flatten by pressing down on... - 26.7768

Clean and dry hens. Sprinkle 1/4 teaspoon salt in body cavities of all hens. Dice 4 strips of bacon. Saute bacon pieces, onion and livers in 1/4 cup butter or margarine until onion is tender. Add crumbs, remaining salt, sage and pepper; mix well. Stuff hens... - 43.0365

Season cavity of each hen with a little salt and pepper. Skewer neck and tail openings closed. Run spit rod through each hen crosswise, below breastbone. With four 18-inch cords, use one cord to tie each tail to crossed legs. Bring cord around to back, cross... - 35.3418

For stuffing, in a small skillet heat oil over medium heat. Add onion and garlic; cook till vegetables are tender. Stir in brown rice, wild rice, basil, Parmesan cheese, salt, and nutmeg. Tear a 36 x 18-inch piece of heavy foil. Fold in half to make double... - 41.9742

Wrap each bird in two strips of bacon and secure with kitchen string or small skewers. Thread the birds on a spit. Place a drip pan under the rotisserie to catch the juices. Rotate the birds on the spit over hot coals for 20 minutes. Remove bacon and continue... - 30.0118

MAKING 1) Combine together all the ingredients in a medium bowl. 2) Whisk and blend well. SERVING 3) Serve or use as preferred. - 29.9974

Early on day: 1. Treat chuck roast with meat tenderizer as label directs. 2. In 12-by-8-by-2-inch baking dish blend soy sauce with brown sugar, lemon juice, bourbon, Worcestershire, and water; refrigerate chuck roast in this marinade at least 6 hours, turning... - 31.748

GETTING READY 1. Heat coals. 2. Prepare bourbon paste using water and soak hickory chips for about 30 minutes. 3. Prepare basting sauce by blending beer or wine, lemon juice, hot pepper sauce, Worcestershire sauce, lemon-pepper seasoning and Greek... - 47.0576

MAKING 1) Combine together all the ingredients and blend well. SERVING 2) Serve or use as preferred. - 34.5773

GETTING READY 1) In a shallow dish or bowl, mix together water, vinegar, brown sugar, tomato ketchup, red pepper flakes, garlic, sassafras, bourbon, sugar, salt and pepper. 2) Marinate the steaks in the mixture for about 12hours. Place the steaks in the... - 41.7552

Rinse birds; pat dry with paper towels. Lightly salt cavities. Stuff birds with pineapple. Truss birds and tie cavity closed. Mount crosswise on spit, alternating front-back, front-back. Do not have birds touching. Secure with extra long holding... - 34.8929

GETTING READY 1. Wash hens inside and out with cold water. 2. Pat dry with paper towels. 3. Arrange them in a large pan. 4. Combine the remaining ingredients in a bowl, and stir until well blended. 5. Pour the marinade over the hens, turning the hens a few... - 45.7777

Prepare Herb Marinade; set aside. With poultry shears, cut each hen lengthwise along backbone. Pull hens open; place, skin side up, on a board and press firmly to flatten, cracking breastbone slightly. Pull off and discard fat; rinse hens and pat dry. Place... - 39.3537

Combine soy sauce, Bourbon or Sherry, well-crushed garlic, olive oil, and monosodium glutamate. Let mixture stand to blend the flavors. - 20.5175

Remove poultry necks and giblets; reserve for other uses. With poultry or kitchen shears, cut hens in half; or split quail through backbone and pull open to flatten. Rinse birds and pat dry. Combine butter and jelly in a 1- to 2-quart pan; stir over... - 34.4639

Place ribs in a large pot and cover with water. Bring water to a boil and then simmer for 15 minutes. Remove ribs from water. Combine the garlic, ginger, soy, Bourbon, Hoisin, honey, ketchup, and vinegar in a bowl. Add the ribs and cool to room... - 33.4003

Melt butter or margarine in large skillet. Add celery and onion; cover and cook slowly until onion is tender, not brown. Remove from heat. Add remaining ingredients; toss lightly. Excellent for chicken, Rock Cornish hens, capon, duck or goose. For turkey,... - 39.0615