TO SERVE Coat platter with thin layer of amber aspic 2 hours prior to service. Referring to platter photograph, arrange lotus root neck sausage and ...

TO SERVE Two hours prior to assembling platter, coat platter with aspic; allow to set. Cut all turkey breasts, prosciutto, pate and pickled squash ...

Combine leg meat and farce. Pipe inside peeled celery rib; top with second rib. Wrap in plastic wrap. Poach in stock for 15 to 20 minutes. Remove; ...

Cover and cook all ingredients except pork chops, cranberry juice and parsley in Dutch oven over medium heat 10 minutes, stirring occasionally; ...

Trim fat from pork chops. Cook pork in 10-inch skillet over medium heat, turning once, until brown; drain. Sprinkle with tarragon, salt and pepper. ...

Prepare Chile Barbecue Sauce. Trim fat from pork tenderloin. Cut pork into 1-1/2-inch cubes. Mix pork and 1-1/4 cups of the sauce in large glass or ...

Don't limit the use of this flavorful glaze to pork. Try brushing it on chicken breasts or lean fish fillets when broiling. Set oven control to ...

Trim fat from pork chops. Cook pork in 10-inch nonstick skillet over medium heat, turning once, until brown; drain. Place parsnips and onion on ...

Heat oven to 350 degrees. Prick yams with fork to allow steam to escape. Bake 55 to 60 minutes or until tender. Trim fat from pork chops. About 30 ...

Fire the mesquite grill to its hottest and cook the steak for 4 minutes per side for medium rare, on the rare side. Serve with potatoes of your ...