|The International Garlic Cookbook|
|by Collins Publishers Sanfrancisco|
Few foods inspire as passionate a response as garlic. The very word conjures up images of rich and delectable dishes - Italian pasta, Chinese stir...
1 - 10 of 15 for how to 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.
Season the capons with salt and ... in oven preheated to 350 degrees for ... minutes. Mix apricot juice, lemon juice, and water to make about 1 cup liquid.
In saucepan, cook ... in water. Bring to boiling; reduce heat ... mix lightly. Rinse capon; pat dry ... or until meat thermometer registers 185 degrees.
Preheat oven to 350 degrees. Cut one onion horizontally. Rub capon all over with ... hours and 20 minutes. Remove capon to a platter and rest for 15 minutes.
Combine maple syrup, ... thyme. Preheat oven to 325 degrees. Baste capon, place in ... the last 30 minutes. Cook for 1 hour per pound - 3 1/2 to 4 hours.
Season the capons with salt and ... in oven preheated to 350 degrees for ... to sauce and heat but do not boil. Serve the capon with sauce poured over it.
Grease tube pan ... minutes. In separate bowl mix flour, baking powder, salt. Add to first bowl. Fold heavy cream mixture into this. Bake 350 for 55 minutes.
With a sharp ... from one side to the other (lengthwise), ... about 1 hour or until done. If you use a pressure cooker, it will only take about 15 minutes.
Cut breast lengthways. ... tablespoon butter. Heat to 350 degrees or ... thickened. Pour over warm chicken breast and garnish with fresh parsley sprig. Serves 4.
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