KitchenAid KCO1005 User Manual download pdf (Page 24)

Garlic-Herb Roast Cornish Hens

1 clove garlic

2 tablespoons fresh

basil leaves

2 teaspoons fresh

rosemary leaves

⁄

2 teaspoon salt

⁄8 teaspoon black

pepper

1 tablespoon plus

1 teaspoon olive oil,

divided

2 Cornish game hens

(about 24 oz. each),

giblets removed

⁄3 cup water

In food processor, position mini bowl and mini

blade in work bowl. With processor running, add

garlic, basil, and rosemary through feed tube.

Process 5 to 10 seconds, or until chopped. Scrape

down sides of bowl. Add salt, pepper, and

1 tablespoon oil. Pulse 2 times, about 2 seconds

each time.

Place hens, breast side up, in broil pan. Loosen skin

from breasts; rub herb mixture over breasts under

skin. Truss hen legs with kitchen string, if desired.

Brush tops of skin with remaining 1 teaspoon oil.

Pour water into pan around hens.

Bake with oven rack in down position in lower slots

of oven (Position D on page 8) at 350°F for 55 to

70 minutes, or until temperature in thickest part of

thigh is 180°F. Make sure hens are not touching the

upper heating element.

Yield: 4 servings.

Per Serving: About 440 cal, 34 g pro, 0 g carb,

32 g total fat, 8 g sat fat, 200 mg chol,

390 mg sod.

Broiled Mustard-Caper Salmon

⁄2 pounds fresh salmon

fillets

2 tablespoons

mayonnaise

1 tablespoon capers

2 teaspoons Dijon

mustard

1teaspoon chopped

fresh dill

Fresh dill, if desired

Place salmon skin-side down on grill in broil pan.

In small bowl, combine mayonnaise, capers,

mustard, and 1 teaspoon dill; mix well. Spread

2 teaspoons of mixture on top of salmon.

Broil with oven rack in up position in lower slots of

oven (Position C on page 8) for 15 to 20 minutes,

or until fish flakes easily with fork. Serve with

remaining sauce. Garnish with additional fresh dill,

if desired.

Yield: 4 servings.

Per Serving: About 330 cal, 39 g pro, 0 g carb,

18 g total fat, 2.5 g sat fat, 110 mg chol,

250 mg sod.

MAIN DISHES

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KitchenAid KCO1005 User Manual Page 24

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