1 - 10 of 15 for capon
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Wash capon and pat dry. ... Sprinkle with spice mixture; baste with pan drippings. Roast for 1 1/2 hours longer (approximately 22-30 minutes per pound).
Wash capon inside and out; ... capon with ground cinnamon and nutmeg and roast for 3 hours at 325°F. Baste occasionally with pan drippings. Serves 6 to 8.
In saucepan, cook ... mix lightly. Rinse capon; pat dry ... Roast, uncovered, in 375 degree oven for 2 hours or until meat thermometer registers 185 degrees.
Season the capons with salt and ... serving, add apricot halves and apricot brandy to sauce and heat but do not boil. Serve the capon with sauce poured over it.
Combine maple syrup, ... 325 degrees. Baste capon, place in ... times. Remove foil during the last 30 minutes. Cook for 1 hour per pound - 3 1/2 to 4 hours.
Season the capons with salt and ... hour. Spread honey on and roast for 40 minutes. Mix apricot juice, lemon juice, and water to make about 1 cup liquid.
Preheat oven to ... onion horizontally. Rub capon all over with ... roast about 2 hours and 20 minutes. Remove capon to a platter and rest for 15 minutes.
Grease tube pan with butter, no flour. Whip cream, medium. Set aside. Eggs and vanilla, beat high, 2 minutes. Add sugar, beat another 2 minutes. In ...
With a sharp knife make a hole all the way through the center of the roast from one side to the other (lengthwise), then stuff the chorizo in the ...
Cut breast lengthways. Place between Baggie and lightly flatten with mallet. Place oil in 12" fry pan. Add 1 tablespoon butter. Heat to 350 degrees ...
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