ROAST CAPON - COUNTRY LIVING
Country Living shares this Thanksgiving recipe, inspired by the cooking style of New York City chef Tom Valenti. Allow at least 20 minutes before carving. Use a long, sharp blade to slice breast meat; a heavy chef's knife to remove thighs, legs, and
Provided by COUNTRYLIVING.COM
Categories low-carb Christmas dinner party feed a crowd Thanksgiving dinner main dish
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 475 degrees F. Remove neck giblets and discard. Sprinkle the capon with the salt and pepper. Place the garlic head, rosemary, thyme, and butter in the cavity of the capon; tie the legs together with kitchen twine and place on a rack in a roasting pan. Pour 2 cups water in the bottom of the pan and roast for 20 minutes. Reduce oven temperature to 350 degrees F and continue to roast. Baste with pan drippings every 30 minutes until a thermometer inserted between body and thigh (avoid touching the bone) reaches 167 degrees F and the bird's juices run clear -- about 3 1/2 hours. Remove the bird from the oven; remove the garlic and herbs from the cavity and reserve if making gravy.
Nutrition Facts : Calories 741 calories
CAPONATA PASTA RECIPE | BBC GOOD FOOD
Whip up our easy vegetarian caponata pasta in just 20 minutes. It's simple to make and packs three of your five-a-day into one delicious meal
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Total Time 20 minutes
Prep Time 2 minutes
Cook Time 18 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time – the sweeter the better). Add the garlic for the final 2 mins of cooking time.
- Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.
- Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan
Nutrition Facts : Calories 542 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 85 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 9 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.5 milligram of sodium
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CAPONATA RECIPE - NYT COOKING
Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it’s particularly good in such a pungent dish. Like most eggplant dishes, this gets better overnight. It’s meant to be served at room temperature, and I like it cold as well. It makes a great topping for bruschetta.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 100 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 100 per serving
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Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children). Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce. Serve with lots of steamed rice. When tomatoes are out of season, canned tomatoes in juice work best.
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Reviews 5
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Reviews 5
Total Time 20 minutes
Cuisine chinese
Calories 351 per serving
- Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup — you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.
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EGGPLANT CAPONATA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 25 minutes
Category side-dish
Calories 138 calorie per serving
Reviews 5
Total Time 25 minutes
Category side-dish
Calories 138 calorie per serving
- Sodium: 199 milligrams
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ROASTED CAPON RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 3
Total Time 2 hours 5 minutes
Category main-dish
Reviews 3
Total Time 2 hours 5 minutes
Category main-dish
- Remove the capon from the oven and cover the pan with aluminum foil. Allow the capon to rest for 20 minutes, then carve it and serve warm with the onions.
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Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
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From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
Calories 347 per serving
- Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.
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The capon is done cooking when a meat thermometer inserted into the thickest part of the capon's thigh reads 165 degrees, or the juices run clear. Whether poached, as in poule au pot, or stuffed and roasted, capons offer rich taste and lots of meat to go around …
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CAPON - WIKIPEDIA
A capon (from Latin: caponem) is a cockerel (rooster) that has been castrated or neutered, either physically or chemically, to improve the quality of its flesh for food, and, in some countries like Spain, fattened by forced feeding. History. David Rijckaert II, Still life with a lemon and capon…
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SCHILTZ FOODS
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