Slices of Italian bread brushed lightly with olive oil and broiled would be delicious with this high-fiber, high-flavor bean salad. French bread ...

Parboil fried bean curd in boiling water to cover for 2 minutes. Drain. Place Soup Stock, soy sauce, salt, sugar and sake in pot. Bring to boil. ...

In mixing bowl, combine the mushrooms, onions, ham and/or tongue and seasonings. Melt butter in skillet and saute the mushroom mixture over medium ...

Place olive oil in saute pan; heat until hot. Add onions; saute. Add mushrooms, tarragon, salt and white pepper; remove from heat. Let cool. Bloom ...

A hearty fall side dish, especially nice with pork, this recipe can also be served at brunch, topped with nonfat plain or vanilla yogurt. If you ...

Heat oil in 10-inch skillet over medium heat until hot. Add garlic and yams. Cover and cook about 5 minutes or until yams are crisp-tender. Stir in ...

Place all ingredients in bowl; combine. Cover; refrigerate for 2 to 3 ...

Combine all ingredients in bowl. Cover; refrigerate for 4 to 5 hours. Adjust ...

Blanch asparagus in boiling water. Drain; reserve blanching liquid for fish aspic. Place asparagus in bowl; add remaining ingredients except oil. ...

Heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender. Stir in remaining ...