Preheat oven to 400 degrees F. Unroll crescent rolls; separate into triangles. Top each triangle with a chicken tender and slice of cheese. Roll up, ...

Preheat oven to 350 degrees F (175 degrees C). Spray rack of shallow roasting pan with non-stick spray. Cut each hen in half; place skin side down ...

Rinse hens, pat dry; reserve giblets for another use. Sprinkle hens with salt, pepper and nutmeg. Mix garlic with cream cheese and butter. Place ...

Cut each hen into halves along backbone from tail to neck with kitchen scissors. Remove and discard skin and excess fat from hens. Place hens in ...

Remove legs and wishbones from hens. Remove skin from legs; render until crisp. Reserve rendered fat and skin. Trim meat from legs; reserve bones. ...

Combine all ingredients except game hens; reserve. Remove legs and thighs from game hens; detach leg portions from thighs. Debone thighs; place meat ...

Combine chicken stock, sake, ginger, scallion, garlic and spices in pan; heat to simmering. Wrap each breast half around 3 asparagus spears, ...

TO SERVE Spoon sauce onto plate. Place rice in center of sauce. Slice heel of breast; arrange with remaining breast portion on rice. Arrange ...

Remove legs from hens; use dark meat to prepare forcemeat. Pipe 1/4-in.-thick layer of forcemeat under skin of breasts; hot smoke lightly using ...

3 cl Garlic, minced 1 tb Seasoned salt 1/2 c Oil 1 c Fresh lemon juice 12 ts Italian Salad dressing 1/2 c Chopped onions 1 Pepper 1 ts Crushed ...