Place beans in blender or food processor; process until smooth. Add cumin, chili powder and salt; process. Add cilantro; process lightly. Roll ...

TO SERVE For each serving, place biscuit cutter with same diameter as bean cakes on plate. Lay bean cake inside cutter; spoon salsa over to 1/4-in. ...

Part of the tortillas are stirred into the salad, just for fun. They can also be "arranged" on each serving when the salad is served. Mix all ...

Mix 1/2 cup of the tomato juice, the garlic and gingerroot in 10-inch skillet. Cook over medium heat 2 minutes. Stir in remaining tomato juice, the ...

Steam the asparagus and green peas for 5 minutes or until al dente. Remove and drain. Saute the zucchini in the butter over medium-high heat for 3 ...

Blanch fennel in boiling salted water; shock in cold water. Arrange in pan suitable for oven braising; add enough stock to cover fennel by ...

Place peas with enough water to cover in large bowl; let soak for 3 hours or more. Trim fennel to desired size. Finely chop trim; place in saute pan ...

Blanch romaine in boiling salted water for 3 to 4 minutes or until tender. Shock in ice water; gently squeeze dry using paper toweling. Reserve. ...

Peel celery; slice thinly, about 75% of way through. Heat stock to boiling; blanch celery. Remove celery; shock in cold water. Reserve stock and ...

Spray 10-inch skillet with nonstick cooking spray. Cook onions, bell pepper and broth in skillet over medium heat about 3 minutes, stirring ...