Satay, marinated meat broiled or grilled on skewers, is becoming an American favorite as Thai and Indonesian cuisines become more popular. Here it's ...

Heat all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally. ...

Combine honey, Worcestershire sauce and whiskey in bowl. Dip tenderloins in sauce; season with salt and pepper. Hot smoke for 4 to 5 minutes using ...

Remove skin and fat from chicken pieces. Mix water, brandy, currants and apricots. Let stand 15 minutes. Heat oil in nonstick Dutch oven or 12-inch ...

Prepare charcoal grill. Place unpeeled garlic cloves in pan of cold water. Bring gradually to boil, lower heat and simmer 3-4 minutes. Drain. Peel ...

Remove skin and fat from chicken pieces. Heat oil in nonstick Dutch oven or 12-inch skillet until hot. Cook chicken in oil over medium heat about 15 ...

TO SERVE Place 6 oz. consomme in heated bowl. Add two mushroom ravioli and vegetable garnish as ...

Trim fat from veal chops. Mix lemon juice, 2 tablespoons mustard and 1 tablespoon tarragon in shallow glass or plastic dish. Add veal; turn to coat ...

Combine all ingredients in 1-1/2 gal. consomme pot with spigot. Heat to boiling over high heat, stirring constantly until raft forms. When raft ...

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