Ingredients
1 can mandarin oranges, drained>>>
1 reserve syrup.
2/3 cup instant rice
2 cornish hens
1 cup orange juice
2 envelope onion soup mix
1 water
2 tbsp finely chopped walnuts
2 tsp cornstarch
Directions
Chop enough Mandarin oranges to equal 1/3 cup. Reserve remainder
for garnish. Combine syrup with enough water to equal 2/3 cup. Bring
syrup and water mixture to boil, add 1 envelope soup mix and rice.
Remove from heat. Let stand covered for 5 minutes, add chopped
oranges and walnuts. Stuff hens with rice mixture, use toothpick to
close openings. Place hens in shallow baking pan and bake 30 minutes
in preheated 375 F. oven. Combine remaining soup mix, cornstarch and
orange juice. Bring to a boil, then simmer, stirring constantly,
until slightly thickened, about 1 minute. Brush glaze on hens,
continue baking, basting frequently with glaze 30 minutes or until
hens are tender. Garnish with reserved Mandarin oranges.
Servings: 2 servings
Love Birds For Two Recipe brought to you by Recipe Ideas
Categories: Appetizer; Beverage; Chinese; Fruit; Grain
The History of Recipes
Written cooking instructions as a concept can be observed far back into history, at least as far back into history as ancient Egypt, and potentially, even further back. In practice though, these, early cook books were just very simple pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe found, according to experts are some tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. During the time of the Romans a roman called Apicius wrote a few documents describing recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, entrees and desserts, something we still use today. This early Roman chef describes how the Roman chefs were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks like basil, fennel and dill. Moving our culinary historical trip onwards, we find a couple of interesting books which date from the fourteenth century ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian curry that is familiar to us all today, but instead recipes for the types of food on the menus of the upper classes of that period. In the 15th century, people returning from the crusades brought back many spices and herbs from the Middle-East, including spices like rosemary and coriander. The introduction of these new tastes created a surge in books on cooking, most of which are now in private libraries. Over the next few hundred years, the powerful and wealthy competed with each other to offer the most exotic meals, and as a result the best chefs and their recipe collections became highly prized. However, it was during the 1800s that fine cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes to help cooks of their time. When we get to the 1900s, cook books were in great demand, mostly due to increased literacy, people having increased spare time and disposable income. The arrival of TV gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Love Birds For Two recipe.
