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Place pheasant breast in brine. Cover; refrigerate for 45 minutes. Remove breast; pat dry. Refrigerate, uncovered, to allow pellicle to form. ...
4 ea (4 Oz.) Salmon Fillets 2 tb Chopped Shallots Divided 8 ea Sprigs Fresh Dill OR Basil 2 ts Lime Juice Divided 8 ...
1 1/2 tb Chile Oil 1 Red Onion, Diced 2 Stalks Lemongrass, Very - Thinly Sliced 1/2 Red Bell Pepper, ...
1/4 c Margarine Or Butter;Softened 1 ts Worcestershire Sauce 1/2 ts Garlic Salt 1 tb Toasted Sesame Seed; * * To toast ...
1 cn Mexican green tomatoes (10oz); drained 1/4 c Onions; finely chopped 1 tb Cilantro; coarsely chopped,* 1 ts Canned ...
6 oz Flour 1 c Chablis 6 tb Butter 1 tb Egg shade or yellow 1/2 Fish stock ...
1 lb Navy beans; dried 8 c Water 3 c Beef broth 1 ea Carrot; chopped 1 ea Celery stalk; ...
10 Whole cloves 1 c Prunes; large,pitted 7 Cardamom pods;crushed 1 Orange;cut into fourths ...
1/4 c Chopped raw almonds 3/4 ts Dried thyme, crushed 1 c Cooked brown rice 1/4 ts Black pepper 1 c ...
3 c Chopped Lettuce 1 c Mustard 1 c Mayonnaise Salt And Pepper Mix ingredients ...
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