root2017-02-15 04:42:222017-11-29 19:03:35Jalapeno Cornbread
Preheat oven to 375°. In medium bowl, sift together cornmeal, flour, sugar, baking powder, chili powder and salt. In separate medium bowl, whisk together eggs, milk, melted butter and corn syrup.
With rubber spatula, fold egg mixture into cornmeal mixture; mix until just combined. Fold in jalapeño peppers.
Spray 8x8-inch baking dish with nonstick baking spray. Pour mixture into prepared dish. Bake 22 to 25 minutes or until top is lightly browned and toothpick inserted into center comes out clean. Let cool and cut into squares. Refrigerate leftovers in an airtight container.
root2017-02-15 04:39:162017-02-15 04:39:16Roasted Cornish Game Hens with Orange-Pineapple Sauce
Preheat oven to 400°. Prepare stuffing as label directs. Remove and discard giblets and livers from hens. Trim excess fat from hens. Evenly fill hen cavities with prepared stuffing.
Sprinkle inside cavities and outside of hens with salt, pepper and garlic powder. Sprinkle outside of hens with rosemary. Place hens in single layer in two 9 x 14-inch roasting pans, making sure hens don't touch each other. Brush hens with butter.
Roast 40 to 45 minutes (55 minutes to 1 hour for chickens) or until thermometer inserted into thickest part of thigh and center of stuffing reaches 165°. Add rosemary sprigs and orange wedges to roasting pan during last 15 minutes of roasting, if des
Meanwhile, in small saucepot, heat crushed pineapple with juice and orange marmalade to simmering over medium heat. Simmer 4 to 5 minutes or until mixture thickens slightly, stirring occasionally.
To serve, for chickens, with spoon, scoop stuffing from cavities and transfer to serving bowl; cut chickens lengthwise in half. Serve hens with Orange-Pineapple Sauce.