We used a rolled roast, composed of 2 boneless loins tied together for this recipe. If a single loin roast is used, the cooking time will be about ...

Place stainless steel bowl in ice bath. Combine chicken, egg whites and brunoise vegetables in bowl; mix well. Combine chilled stocks; add small ...

TO SERVE Place blanched celery into consomme cups; pour hot celery essence over. Garnish with fresh celery leaves and Celery Leaf crackers. NOTE: ...

Place marinade and pheasant in glass dish; marinate to produce desired flavor strength. Remove tenderloin; place in pan. Roast at 350 degrees F for ...

Spread pork farce on caul; roll out to 1/8-in. thickness. Sear pork loin; wrap in prepared caul. Place in char siu sauce; refrigerate for 3 to 4 ...

Place chicken meat, mirepoix, tomato and mushrooms in blender or food processor; pulse-process until combined. Place mixture in marmite or stock ...

Depending on your preference, use mild or hot bottled salsa for these lime-spiced enchiladas. Heat oven to 350 degrees. Spray rectangular pan, 11 ...

Mix the salt and 1/2 teaspoon of sesame oil together. Smear the chicken pieces with this mixture and allow to marinate for 10 minutes. Dip chicken ...

Liberally rub the inside each whole chicken breast with 1 to 2 tablespoons butter. Place a mound of Pignolia Stuffing in the center of the breast. ...

Spray 3-quart saucepan with nonstick cooking spray. Heat pan over medium-high heat. Heat rice in pan about 5 minutes, stirring occasionally, until ...