TO SERVE Group hors d'oeuvres on platters according to ingredients: 1 platter for fish/seafood; 1 for poultry; and 1 for meat. NOTES Season: ...

Mix all ingredients in 2-quart saucepan. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring ...

Basil, oregano and marjoram simmer with chicken, olives, carrots, onions and potatoes for a savory, satisfying dish. Remove skin and fat from ...

Place rabbit in meat grinder; grind twice through fine die, gradually adding egg white, salt and pepper. Strain through fine sieve. Cover; ...

Remove skin from turkey wing; reserve. Dice wing meat; add remaining ingredients except butter. Combine. Stuff into wing skin; seal ends. Heat ...

Heat all ingredients to simmering. 6 ...

TO SERVE Place dauphinoise potatoes, leek and fillet on plate; flood with sauce. Place 2 quenelles of pea puree between leek and ...

TO SERVE Unmold custards; trim edges as needed. Center custards inside maple-leaf choux. Heat reserved maple sauce. Strain; pour over and around ...

Spray 3-quart saucepan with nonstick cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat, stirring ...

Place all ingredients in bowl; gently combine. Cover; refrigerate until thoroughly chilled. TO SERVE Spoon 2 oz. portions into stemmed glasses or ...