Slice potatoes thin, dry well on paper towels. Place in large bowl with other ingredients and mix thoroughly, making sure each slice is well coated. ...

TO SERVE Nap jus lie on plate; position pheasant breast on sauce. Pheasant breast can be split or sliced to enhance presentation. NOTES Season: ...

Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Place scallops on rack in broiler pan. Broil with tops about 4 inches ...

Cook onions, carrots, broth and garlic in 2-quart saucepan over medium heat 5 minutes, stirring occasionally. Stir in tomato juice, lemon juice, ...

Remove small white muscle from scallops and marinate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook ...

Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place bell pepper in basket. Cover tightly ...

Cook tomato, onion and bell pepper in 10-inch skillet over medium heat about 3 minutes, stirring occasionally, until onion is tender. Mix Egg ...

To prepare shellfish, de-vein shrimp, leaving shell intact. Scrub mussels and clams well, discarding opened ones. Cut tailfins from lobster tails ...

TO SERVE Unmold pasta and crabmeat terrine; slice. Arrange slices on one side of platter; arrange oysters along other side. Spoon salad with small ...

Cook pasta according to package directions--except omit salt; drain. Cook tomato puree, wine, garlic, oil and tomatoes in 2-quart saucepan over ...