Chocolate Pudding with Strawberries

August 6, 2020 at 6:01 AM | Posted in CooksRecipes, dessert | Leave a comment
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Here’s another Diabetic Friendly Dessert, Chocolate Pudding with Strawberries. This Delicious and Healthy Dessert is made using Corn Starch, Cocoa Powder, Splenda Sweetener, Skim Milk, Vanilla Extract, Butter, Strawberries, and Fat Free Whipped Topping. This recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Chocolate Pudding with Strawberries
Smooth, creamy, and satisfying chocolate pudding layered with ripe strawberries and a dollop of whipped topping looks sensational and tastes magnificent.

Recipe Ingredients:
2 tablespoons cornstarch
3 tablespoons cocoa powder
6 packets Splenda® No Calorie Sweetener with Fiber – divided use
1 1/2 cups skim milk
1/4 cup egg substitute
1 teaspoon vanilla extract
2 teaspoons butter
2 cups strawberries, sliced
1/4 cup fat-free whipped topping

Cooking Directions:
1 – Mix cornstarch, cocoa powder and 5 packets of Splenda® No Calorie Sweetener with Fiber together in a small mixing bowl. Set aside.
2 – Combine milk, egg substitute, and vanilla in a small sauce pot.
3 – Whisk in cocoa powder mixture until well blended. Add butter.
4 – Heat on medium heat until thickened, stirring constantly for about 5 minutes. Remove from heat. Refrigerate until cool, about 30 to 40 minutes.
5 – Mix strawberries and remaining one packet of Splenda® No Calorie Sweetener with Fiber. Stir well.
6 – Spoon pudding into individual serving cups or parfait dishes. Top each serving with berries and finish with 1 tablespoon of whipped topping.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 120 | Calories from Fat 30 | Fat 3.5g (sat 2.0g) | Cholesterol 5mg | Sodium 85mg | Carbohydrates 22g | Fiber 4g | Sugars 20g | Protein 6g.
https://www.cooksrecipes.com/diabetic/chocolate_pudding_with_strawberries_recipe.html

“Meatless Monday” Recipe of the Week – Four-Cheese Chiles Relleños

August 3, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Four-Cheese Chiles Relleños. To make this week’s recipe you’ll be needing Poblano Chiles,Feta Cheese, Shredded White Cheddar Cheese, Monterey Jack Cheese, Cream Cheese, Lime Juice Green Onions, Pepper, Vegetable Oil, Eggs, and Salsa. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Four-Cheese Chiles Relleños
Mildly spicy, this scrumptious four-cheese version of chile relleños is every bite worth the effort. Created by Chef Kevin Tubb.

Recipe Ingredients:
12 (5 inches long) poblano chiles
2 cups (12 ounces) crumbled feta cheese
2 cups (8 ounces) shredded white Cheddar cheese
2 cups (8 ounces) shredded Monterey Jack cheese
8 ounces cream cheese
1 tablespoon fresh lime juice
4 green onions, thinly sliced
1 tablespoon pepper
Vegetable oil, as needed
8 large eggs, separated
1 1/2 cups all-purpose flour
Salsa for accompaniment

Cooking Directions:
1 – Roast the whole chiles over an open flame, turning frequently, until blackened and blistered all over. Put the roasted chiles into an ice-water bath to cool; peel off the skin under running water. Cut a slit in the side of each chile to make a pocket. Set aside.
2 – Mix the cheeses, lime juice, green onions, and pepper together until well-blended. Carefully stuff each chile with about 1/4 cup of the cheese mixture. Set aside.
3 – In a 10-inch skillet, heat 3/4 inch of oil to 325°F (160°C).
4 – While the oil is heating, beat the egg whites until stiff. Add the yolks and mix just until blended, 5 to 10 seconds more.
5 – Roll the stuffed chiles in flour, coating the entire chile. Coat the chiles with the egg mixture and fry, 3 to 4 at a time, until both sides are golden brown. Remove onto paper towels. Repeat the process until all of the chiles are fried.
6 – Chiles can be reheated in the microwave for 1 to 2 minutes before serving with your favorite salsa.
* Makes 12 servings.
https://www.cooksrecipes.com/mless/four-cheese_chiles_rellenos_recipe.htmlMakes 12

“Meatless Monday” Recipe of the Week – Tofu and Edamame Stir-Fry with Thai Coconut Sauce

July 27, 2020 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Tofu and Edamame Stir-Fry with Thai Coconut Sauce. To make this week’s recipe you’ll be needing Extra Firm Tofu, Quick Cooking Rice, Vegetable Oil, Quick Cooking Rice, Vegetable Oil, Ginger, Garlic, Frozen Edamame, Curry Powder, Thai Red Curry Paste, Cashews, Coconut Milk, Fish Sauce, Sugar, and Salt. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Tofu and Edamame Stir-Fry with Thai Coconut Sauce
Recipe Ingredients:

1 (14-ounce) package extra firm tofu, drained
2 cups quick cooking rice
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 (16-ounce) bag frozen edamame, shelled
1 1/2 teaspoon curry powder
1/2 teaspoon Thai red curry paste
1/3 cup cashews
1 cup canned coconut milk
4 teaspoons fish sauce
2 teaspoons granulated sugar
1/4 teaspoon salt

Cooking Directions:
1 – Set tofu on a plate and cover with a paper towel. Set another plate on top and let stand briefly to extract excess water.
2 – Transfer tofu to a cutting board and cut into 1/2-inch cubes.
3 – Meanwhile, cook the rice according to package directions.
4 – Heat 1 tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the tofu and cook, stirring occasionally, until lightly golden, about 5 to 7 minutes. Transfer tofu to a plate and reserve.
5 – Return the skillet to the heat and add the remaining oil. Stir in the ginger and garlic; cook 30 seconds.
6 – Add the edamame, stir fry and cook 5 minutes.
7 – Add the curry powder and curry paste; cook 1 minute, stirring.
8 – Add the tofu and cashews and cook 1 minute until hot.
9 – Stir in the coconut milk, fish sauce, sugar, and salt. Bring the mixture to a boil and cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.
10 – Serve over the rice.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 529; Total Fat: 33g; Saturated Fat: 14g; Total Carbs: 59g; Fiber: 5g; Protein: 19g.
https://www.cooksrecipes.com/mless/tofu_and_edamame_stir-fry_with_thai_coconut_sauce_recipe.html

Cinnamon Apple Biscuits

July 22, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I came across a recipe for Cinnamon Apple Biscuits. Is it for Breakfast, Brunch, or Dessert you choose! To make this dish you’ll be needing Refrigerated Biscuits, Butter, Eqaul Spoonful, Ground Cinnamon, Granny Smith Apples, and Apple Juice. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Cinnamon Apple Biscuits
Little “apple pie” bites that are quick and easy to make thanks to refrigerated biscuit dough. A terrific treat for guests that drop in unexpectedly.

Recipe Ingredients:
5 jumbo refrigerated biscuits, cut into quarters
1/4 cup stick butter or margarine, melted
1 1/4 cups Equal® Spoonful*
2 1/2 tablespoons ground cinnamon
2 medium Granny Smith apples, peeled, cored, sliced into thin circles, cut in half
3 tablespoons apple juice concentrate, thawed

Cooking Directions:
1 – Roll biscuit quarters in melted butter. Coat biscuit pieces with combined Equal® and cinnamon.
2 – Arrange biscuits in 8-inch round cake pan.
3 – Stand 8 apple halves around the edge. Fill in remaining apples pieces between the biscuit quarters.
4 Sprinkle any remaining butter and Equal® cinnamon mixture over the top.
5 – Drizzle thawed apple juice over the top. Bake in preheated 375°F oven 20 to 25 minutes or until biscuits are golden brown. Let cool in pan 10 minutes. Remove from pan. Serve warm.
Makes 8 servings.

*May substitute 30 packets Equal sweetener.

Nutritional Information Per Serving (1/8 of recipe): calories 235, protein 3 g, carbohydrate 28 g, fat 12 g, cholesterol 16 mg, sodium 425 mg.
https://www.cooksrecipes.com/diabetic/cinnamon_apple_biscuits_recipe.html

French Toast Strata

July 21, 2020 at 6:01 AM | Posted in CooksRecipes, diabetes, diabetes friendly | Leave a comment
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I have a 2nd Diabetic Friendly Dish to pass along, French Toast Strata. This one is made using Splenda Sweetener, Egg Substitute, Skim Milk, Maple Flavor, Cinnamon Raisin Bread, Apples Low Fat Cream Cheese, and Ground Cinnamon. This recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your  recipe needs! Enjoy and Eat Healthy in 2020!  https://www.cooksrecipes.com/index.html

French Toast Strata
This delightful strata is made with cinnamon raisin bread and is perfect for a breakfast or brunch. Very easy to prepare the night before, then just bake in the morning.

Recipe Ingredients:
1/3 cup Splenda® Granular
1 cup egg substitute (or 4 large eggs)
2/3 cup skim milk
3/4 teaspoon maple flavor
8 slices cinnamon raisin bread
2 cups peeled apples, thinly sliced
1/4 cup low fat cream cheese
1 tablespoon Splenda® Granular
1/2 teaspoon ground cinnamon

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray an 8x8x2-inch square cake pan with nonstick cooking spray. Set aside.
2 – Blend together, in a medium size mixing bowl, 1/3 cup Splenda® Granular, egg substitute, milk, and maple flavor.
3 – Tear Cinnamon Raisin Bread into 1 to 2-inch pieces. Toss bread and sliced apples into mixing bowl with other ingredients. Toss to just coat bread. Pour bread mixture into prepared pan.
4 – Cut cream cheese into 8 chunks and place on top of strata.
5 – Blend remaining 1 tablespoon Splenda® Granular and cinnamon together. Sprinkle over strata. Cover and refrigerate overnight.
6 – Bake in a preheated 350°F (175°C) oven for 40 to 50 minutes or until lightly browned and set. Serve immediately.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe using egg substitute): Calories 160 | Calories from Fat 35 | Fat 4.0g (sat 1.0g) | Cholesterol 5mg | Sodium 200mg | Carbohydrates 22g | Fiber 2g | Sugars 13g | Protein 8g.
https://www.cooksrecipes.com/diabetic/french_toast_strata_recipe.html

Snack Time Pita Panini

July 18, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a 2nd delicious Appetizer Recipe to pass along to all of you, Snack Time Pita Panini. This one is made using Reduced Fat Creamy Peanut Butter, 1/3 Les Fat Cream Cheese, Splenda Brown Sugar Blend, Fat Free Plain Yogurt, Ground Cinnamon, Roasted Peanuts, Semi Sweet Chocolate Chips, Raisins, Pita Bread, Banana, and Margarine. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Snack Time Pita Panini
The kids can help mix together the peanut butter, chocolate chip and raisin filling, then let them fill the pita breads and add slices of banana before cooking these snack time treats.

Recipe Ingredients:
6 tablespoons reduced fat creamy-style peanut butter
3 ounces 1/3 less fat cream cheese
1/4 cup Splenda® Brown Sugar Blend
2 tablespoons fat free plain yogurt
1/4 teaspoon ground cinnamon
2 tablespoons chopped, roasted peanuts
4 teaspoons mini semi-sweet chocolate chips
1/4 cup raisins
4 small (4 inch) pita breads, halved
1 large banana, thinly sliced
1 tablespoon margarine, melted

Cooking Directions:
1 – Mix peanut butter, cream cheese, Splenda® Brown Sugar Blend, yogurt and cinnamon, together in a medium size bowl until well blended.
2 – Stir in the chopped peanuts, chocolate chips and raisins.
3 – Spread the peanut butter mixture inside the pita pockets. Add the banana and brush the outside of the pockets with the melted margarine.
4 – Cook 2 minutes per side in a large skillet or griddle.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 220 | Calories from Fat 80 | Fat 9g (sat 2.5g) | Cholesterol 5mg | Sodium 230mg | Carbohydrates 29g | Fiber 2g | Sugars 16g | Protein 7g.
https://www.cooksrecipes.com/diabetic/snack_time_pita_panini_recipe.html

Bison 3 Ways

July 15, 2020 at 6:01 AM | Posted in bison, CooksRecipes | Leave a comment
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How about a Bison 3 Ways! Here’s 3 different ways to prepare and have Bison – Bison Burgers, Bison Filet Mignon, and Bison NY Strip Steak. These recipe are from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Bison 3 Ways
Have you ever tried bison? It’s tastier and lower in fat than beef, and because bison is grass-fed, it’s healthier for you.

Recipe Ingredients:
Bison Burgers:
2 pounds ground bison
2 tablespoons worcestershire sauce
Red pepper sauce, to taste
1/2 teaspoon granulated garlic
Sea salt
Cracked black pepper
Extra virgin olive oil

Bison Filet Mignon:
Bison filets
1 peach
3/4 cup balsamic vinegar
1/4 cup granulated sugar
Safflower oil
Honey, to taste

Bison NY Strip Steak:
Bison ny strip steaks
2 medium red onions, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon granulated garlic
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1 green apple, chopped

The Seasonings:
Extra virgin olive oil
Granulated garlic
Sea salt
Cracked black pepper

Cooking Directions:
1 – For Bison Burgers: In a large bowl, combine the ground bison with the worcestershire sauce, pepper sauce, granulated garlic, sea salt, and black pepper. Then, shape the mixture into four, 3/4-inch patties. Lightly brush the outsides of the patties with olive oil to prevent sticking, and season with sea salt, cracked black pepper, and granulated garlic. Cook on a preheated grill pan over medium high heat. The burger will need about five minutes on one side and an additional 4 minutes on the other, or until an internal temperature of 140°F has been reached.
2 – For Grilled Bison Filet Mignon and Bison NY Strip Steaks: Lightly brush the outsides of the filets and strip steaks with olive oil to prevent sticking, and season with sea salt, cracked black pepper, and granulated garlic. Cook on a preheated grill pan over medium high heat. Grill each about 10 to 14 minutes, turning once for medium rare. Bison requires less time to cook than beef. Less cooking time is important to keep the steaks moist and tender.
3 – For Grilled Bison Filet Mignon: Combine the balsamic vinegar with the sugar in a hot saucepan. Cook over medium heat until the balsamic mixture has reduced by half, stirring frequently for about 15 minutes. Take the ripe peaches, halve and pit them, and brush with safflower oil. Place on the grill, flesh side down. Cook for 3 to 5 minutes to char. Drizzle over with the balsamic vinegar reduction and honey and serve with the filets.
4 – For Bison NY Strip Steak: Thinly slice the red onions. Chop up the apple. Then add extra virgin olive oil to a sauté pan. Add the onions, granulated garlic, sea salt and cracked black pepper. Cook on medium to medium-low heat, stirring occasionally until the onions have reduced to half their amount and become darker. Serve over the strip steaks.
Makes ? servings.
https://www.cooksrecipes.com/game/bison_3_ways_recipe.html

Bison and Vegetable Kabobs with Couscous Salad

July 8, 2020 at 6:01 AM | Posted in bison, CooksRecipes | Leave a comment
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I’ve got a Bison and Vegetable Kabobs with Couscous Salad recipe to pass along. Some of the ingredients you’ll be needing are Bison Steaks, Mushrooms, Onions, Peppers, Green Onions, Couscous, Squash, Tomatoes, Spices, and more! Put that grill to good use! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Bison and Vegetable Kabobs with Couscous Salad
This recipe for bison and vegetable kabobs with couscous salad is a great way to bring big flavors to a healthy diet.

Recipe Ingredients:
1/2 cup and 1/4 cup, extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon granulated garlic
1 tablespoon cracked black pepper
1 tablespoon oregano
1 tablespoon basil
1 teaspoon sea salt
1 tablespoon thyme
1 (16-ounce) package baby bella mushrooms, washed and drained
1 red onion
1 red pepper, cut into 1 inch pieces
1 yellow pepper, cut into 1 inch pieces
1 green pepper, cut into 1 inch pieces
3 bison steaks, cut into 1 inch pieces
Skewers
1 1/2 cups water, boiling (salted if desired)
1 1/2 cups instant couscous
1 green onion, sliced
Roasted squash and tomatoes
1 orange

Cooking Directions:
1 – To a measuring cup add a 1/2 cup of the extra virgin olive oil, red wine vinegar, granulated garlic, cracked black pepper, oregano, basil, sea salt, and thyme. Whisk to combine all the ingredients.
2 – Now pour half of this marinade into a bowl with the baby bello mushrooms, the red onion and the red, yellow and green peppers. Toss to coat. Save the tops and the bottoms of the peppers to add to the couscous salad later.
3 – To a medium bowl with the bison, add the other half of the marinade and toss.
4 – Now skewer the marinated vegetables and bison. Keep them separate because the bison will cook a lot faster than the vegetables.
5 – To a pot of 1 1/2 cups boiling water, add the couscous and cover, turning the heat off.
6 – Cook the vegetable skewers on the grill for 10 to 12 minutes, turning frequently, and then cook the bison skewers for about 3 to 4 minutes per side.
7 – Pour the cooked couscous into a large bowl and add the chopped reserved peppers, green onion, squash and tomatoes, 1/4 cup of extra virgin olive oil and juice from 1/2 of the orange. Toss to combine.
8 – Serve with the skewers placed on top of the couscous salad.
Makes 6 to 8 servings.
https://www.cooksrecipes.com/game/bison_&_vegetable_kebobs_with_couscous_salad_recipe.html

Stir-Fried Green Beans SUNDAY

July 5, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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For today’s 2nd Side Dish I have Stir-Fried Green Beans. These are made using Green Beans, Garlic, Fresh Ginger, Scallions, Dry Sherry, Splenda, Soy Sauce, Water, and Vegetable Oil. The Dish is only 100 calories and 8 net carbs per serving! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Stir-Fried Green Beans
Garden-fresh green beans are quickly stir-fried with a sweet ginger sauce until tender-crisp in this Asian-inspired recipe.

Recipe Ingredients:
Stir-Fry Sauce:
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced fresh ginger
2 scallions (white and green parts) minced
2 tablespoons dry sherry
2 tablespoons Splenda® Granular
2 tablespoons soy sauce
1 tablespoon water
2 tablespoons peanut or vegetable oil

Stir-Fry:
1 1/2 pounds green beans, trimmed, and rinsed
2 tablespoons water

Cooking Directions:
1 – For Stir-Fry Sauce: Combine ingredients in a small bowl. Set aside.
2 – For Stir-Fry: In a large skillet or wok, heat the oil and stir-fry the green beans until they are barely crisp-tender, approximately 2 minutes.
3 – Add the water and continue stir-frying for another two minutes, until the beans are crisp-tender and water has evaporated.
4 – Add the sauce and continue stir-frying for five or six more minutes, until the beans are tender but not over cooked. Serve immediately.
Makes 6 (1 cup) servings.

Nutritional Information Per Serving (1/6 of recipe; 1 cup): Calories 100, Carbohydrates 11 g, Protein 2 g, Dietary Fiber 3 g, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 480 mg.
https://www.cooksrecipes.com/diabetic/stir-fried_green_beans_recipe.html

Vietnamese Oven-Baked Cornish Game Hens

July 1, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for a Vietnamese Oven-Baked Cornish Game Hens. Some of the ingredients you’ll be needing to make this dish are Cornish Game Hens, Spices, White Wine, Shallots, MAGGI Seasoning Sauce, Sugar, Chinese Five Spice, Honey, Rice, and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Vietnamese Oven-Baked Cornish Game Hens
Cornish game hens seem so upscale. These require some effort in preparation, but the results are worth it.

Recipe Ingredients:
3 Cornish game hens
2 tablespoons salt
1 1/4 cups dry white wine
1 cup MAGGI Seasoning Sauce
1 cup peeled, finely chopped fresh ginger
2 shallots, finely chopped
8 cups water
1/2 cup granulated sugar
6 whole star anise pods
3 cinnamon sticks
3 tablespoons oyster sauce
1 tablespoon Chinese five spice
1 tablespoon ground black pepper
Juice from 1 lemon
2 tablespoons honey
2 tablespoons MAGGI Seasoning Sauce
Hot cooked rice

Cooking Directions:
1 – Cut hens into quarters and sprinkle both sides with salt. Let stand for 10 minutes in a sieve. Rinse thoroughly.
2 – Combine wine, 1 cup seasoning sauce, ginger and shallots in large bowl. Place hens in marinade; mix well. Cover; refrigerate for at least 2 hours or overnight.
3 – Combine water, sugar, star anise, cinnamon sticks, oyster sauce, Chinese five spice and pepper in large stockpot or Dutch oven. Bring to a boil over medium-high heat.
4 – Add hens to spice mixture; discard marinade. Cover; return to a boil. Turn off heat; let hens stand in hot liquid for 20 minutes to poach.
5 – Preheat oven to 375°F (190°C). Line large baking pan with foil; grease thoroughly.
6 Remove hens from pot and air dry on paper towels.
7 – Mix lemon juice, honey and 2 tablespoons seasoning sauce in small bowl until well combined. Brush mixture on both sides of hens. Place hens skin-side-up in prepared baking pan.
8 – Bake for 30 to 35 minutes or until golden brown and crispy.
9 – Serve with rice.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 450 Calories from Fat: 210 Total Fat: 24 g Saturated Fat: 7 g Cholesterol: 170 mg Sodium: 1380 mg Carbohydrates: 27 g Dietary Fiber: 0 g Sugars: 10 g Protein: 30 g.
https://www.cooksrecipes.com/game/vietnamese_oven-baked_cornish_game_hens_recipe.html

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