roast cornish game hens with orange-teriyaki sauce recipes

- 1 cup thick teriyaki baste and glaze
- 1 cup orange juice
- 4 green onions, finely chopped
- 2 tablespoons grated orange peel
- 1 tablespoon minced peeled ginger
- 4 1- to 1 1/4-pound Cornish game hens
- 2/3 cup canned low-salt chicken broth

- 2 Cornish game hens
- 1 tablespoon chopped fresh parsley
- 1/2 cup melted butter
- 1/4 cup melted butter
- 1 (4.5 ounce) can mushrooms, drained and chopped
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1/2 stalk celery, chopped
- 1/4 green bell pepper, chopped
- 1/2 onion, chopped

- 4 sprigs fresh rosemary
- 1/3 cup low-sodium chicken broth
- salt and pepper to taste
- 24 cloves garlic
- 3 tablespoons olive oil
- 4 Cornish game hens
- 1 lemon, quartered
- 4 sprigs fresh rosemary, for garnish
- 1/3 cup white wine

- 4 medium beets with greens, beets peeled and cut into 1/2-inch pieces, greens finely chopped
- 1/2 pound 1/4-inch-thick pancetta,* finely chopped
- 3 tablespoons olive oil
- 1 tablespoon juniper berries, coarsely chopped
- 4 1 1/2- to 1 3/4-pound Cornish game hens, giblets removed

- 1 tablespoon white wine
- 1/2 cup olive oil
- 1 teaspoon hot pepper sauce
- 1 teaspoon salt
- 1 cup lemon juice
- 1 teaspoon celery salt
- 1 teaspoon Worcestershire sauce
- 1 tablespoon pepper
- 4 (1 1/2 pound) Cornish game hens
- 1/2 onion, chopped
- 2 cloves garlic, peeled and chopped