Heat potatoes, onion, broth, curry powder, garlic and tomatoes to boiling in 2-quart saucepan, stirring frequently and breaking up tomatoes; reduce ...

Roll each won ton sheet into cylinder; cut strips out of circle so dough resembles tentacles. Deep-fry in oil until crisp. Drain; reserve. Combine ...

Shuck quahogs; reserve juices. Coarsely chop clams. Drain; refrigerate until chilled. Place scallops, eggs, herbs and mustard in blender or food ...

In a medium size bowl, place crabmeat. Make sure all shells are removed. Cover and store in refrigerator. With a knife, remove all of peeling and ...

Sweat shallots, garlic and ginger in butter. Fold in crabmeat and chives; let ...

Heat potatoes, shallots, broth and garlic to boiling in Dutch oven; reduce heat to low. Cover and simmer about 12 minutes or until potatoes are very ...

Set oven control to broil. Spray 2-quart casserole with nonstick cooking spray. Cook shallots, broth and thyme in 12-inch nonstick skillet over ...

Heat butter in stainless sauce pan. Add shallots; saute until soft. Add capers and sherry; heat to simmering. Add lemon juice, clam juice and heavy ...

Place fish flesh, egg white, leeks, parsley and wine in stock pot; combine. Add bouillon. Heat to simmering; stir until raft begins to form, about ...

Preheat oven to 350 degrees. Plunge tomatoes in boiling water for 2--3 minutes. Remove, and when cool enough to handle, slip off skins. Cut large ...