Place vegetables and stock in stock pot; heat to boiling. Add bouquet garni; season with salt and pepper. Reduce heat; simmer for 5 minutes. Add ...

Trim short ribs into 7 oz. portions. Fold portions; enclose in butcher's netting. Season with salt and pepper; place in large pan. Heat large pan ...

Trim fat from veal steak. Cut veal lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Stack slices and cut into julienne ...

Cut shrimp lengthwise into halves. Mix shrimp, artichoke hearts, tomato, basil, lemon juice, oil and pepper in large glass or plastic bowl. Cover ...

Add enough water to reserved pineapple juice to measure 1/2 cup. Rinse frozen shrimp with cold water to separate; drain. Mix cornstarch and cold ...

Place 1/4 of shrimp in pan with boiling water; boil for 2 minutes. Refresh in cold water; drain on paper toweling. Reserve. Place remaining shrimp ...

Prepare Green Sauce and Risotto. Peel and devein the shrimp. Wrap each shrimp with a slice of pancetta. Lightly season with salt and pepper and ...

Place horseradish, mustard, vinegar, catsup, paprika, cayenne, garlic and salad oil in food processor or blender and process until well blended. ...

Combine egg yolks, garlic, black pepper, Maille mustard and salt in blender. Blend well. In small bowl, combine Worchestershire sauce, vinegar and ...

Try these tomatoes as an accompaniment to grilled foods or meatless dishes. Heat oven to 305 degrees. Spray 10-inch nonstick skillet and square ...