Neely Tini Recipes

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CHOCOLATE PUDDING-TINI



Chocolate Pudding-tini image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 2h50m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons unsweetened cocoa powder, plus more for rimming glasses
1/4 cup cornstarch
2/3 cup sugar
1/4 teaspoon ancho chili powder
1/4 teaspoon table salt
3 cups half-and-half
6 ounces semisweet chocolate, roughly chopped
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
Chocolate Whipped Cream, recipe follows
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 tablespoon chocolate liqueur (recommended: Godiva)

Steps:

  • Add a few tablespoons of water to a small rimmed plate. Add 3 tablespoons of cocoa to another small plate and break up the lumps. Dip the rims of 4 martini glasses into the water then into the cocoa. Set aside.
  • Fill a saucepan halfway up with water and bring to a simmer over low heat.
  • In a large glass bowl, whisk together 2 tablespoons cocoa powder, the cornstarch, sugar, chili powder and salt. Put the glass bowl over the simmering water (making sure the bottom doesn't touch the simmering water) and slowly add the half-and-half while whisking. Stir the mixture occasionally while it cooks and thickens, making sure to scrape the bottom and sides of the bowl with a rubber spatula and to whisk out the lumps when they form.
  • Continue to cook the mixture until it becomes very thick and coats the back of the spoon, about 25 minutes. Stir in the chopped chocolate, butter, and vanilla, and cook for an additional 2 to 3 minutes.
  • Using kitchen towels, carefully pour the chocolate mixture (it will be hot) into a large liquid measuring cup. Pour the chocolate into the rimmed martini glasses. Let the pudding cool slightly and put a small piece of plastic wrap over the top of the pudding, being careful of the cocoa rim. Refrigerate for 2 hours. Top with a dollop of the chocolate whipped cream.
  • Add the cream to a medium bowl and whip with an electric hand mixer until thickened. Whip in the confectioners' sugar and chocolate liqueur and continue to beat until you get medium peaks.

ROASTED CORNISH GAME HENS RECIPE COURTESY THE NEELYS



Roasted Cornish Game Hens Recipe Courtesy the Neelys image

Show: Down Home with the Neelys Episode: We Really Do Have Friends (Pat and Gina Entertaining Friends) Since we are garlic lovers I added a tablespoon of garlic powder to the rub and 3 chopped garlic cloves to the stuffing. TIPS: Line the baking sheet pan with foil under the wire rack for an easy clean-up. The veggies and herbs stuffed in the cavities of the hens will impart flavor to the meat as it cooks. Be sure not to crowd the hens on the baking sheets or else the skin won't crisp up properly and they will take much longer to cook.

Provided by Luvs 2 Cook

Categories     Whole Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon salt
2 tablespoons lemon-pepper seasoning
1 tablespoon dried basil
1 tablespoon poultry seasoning
2 tablespoons olive oil
6 (1 1/2 lb) Cornish hens, rinsed and dried thoroughly
1 green bell pepper, large dice
2 stalks celery, large dice
1 onion, large dice

Steps:

  • Preheat oven to 375 degrees F.
  • In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning.
  • Rub olive oil all over the hens and season each with the salt mixture.
  • Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans.
  • Loosely stuff the cavities of each hen with some green bell pepper, celery and onion.
  • Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.
  • Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

Nutrition Facts : Calories 846.4, Fat 27.3, SaturatedFat 6.5, Cholesterol 619.7, Sodium 1638, Carbohydrate 3.9, Fiber 1, Sugar 1.5, Protein 137

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