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 ...

Combine water, vinegar, mustard and sugar; mix well. Heat until sugar is dissolved; pour over papaya slices. Cover; refrigerate for 2-1/2 hours. ...

Combine all ingredients except pork; mix well. Place pork in glass dish; pour marinade over. Cover; refrigerate for 4 to 5 hours. Place pork on wire ...

To grill pork chops, cover and grill them 5 to 6 inches from medium coals for 25 to 35 minutes, turning 3 or 4 times until done. Although fresh ...

TO SERVE Ladle 2 oz. cucumber-peanut salsa onto plate. Slice pork; lay on top of salsa. Can be served with orzo, mandoline zucchini, carrots, ...

The salad greens can vary from all of one kind to a mixture of several. See Seafood Stew with Rosamarina for directions on deveining shrimp. Mix ...

Heat vinaigrette to boiling. Add squash and daikon; boil for 2 minutes. Remove from heat; let steep for 15 minutes. Remove from vinaigrette; ...

Spread the buns with a little cholesterol-free reduced-calorie mayonnaise or salad dressing if desired. The fish mixture can also be used to stuff a ...

Scale 1/8 oz. marzipan for wach walnut. Add cocoa powder to create desired color. Roll out to 1/16-in. thickness. Cut into 16 circles; press around ...

Preheat oven to 400 degrees. In a large mixing bowl combine all the ingredients. Mix by hand or with a large spoon for a few minutes until mixture ...