1. Scald the clams in boiling water, then decorticate them. 2. Knife the chicken meat into mousse, mix it with salt, gourmet powder, rice wine, and ...

For stuffing, in a small saucepan cook onion, celery, and garlic in margarine or butter till tender but not brown. In a mixing bowl combine onion ...

Combine the tomato sauce, honey soy sauce, jam, mustard and Worchestershire sauce in a bowl. Arrange the lamb cutlets in a large, shallow casserole ...

Lay the fresh snapper fillets in a baking dish. Drain the rotel and pour over the snapper. Sprinkle the grated cheese over the top. Bake at 375 ...

Place chiles, tomatoes, onion and garlic in a food processor workbowl fitted with a steel blade or in a blender container; cover and process the ...

Preheat the oven at 375F. Heat half the oil in an ovenproof skillet. Add the butter and the red pepper. Saute the shrimp, in batches if necessary, ...

Combine eggs and milk and briefly beat with whisk to blend. Place flour and bread crumbs in separate bowls. Dip each tomato slice in flour, then in ...

Combine first 3 ingredients in a 2 Qt casserole; top w/ lid. Nuke 4-5 min. Stir in shrimp amp; next 7 ingredients; cover and nuke 3.5 to 4.5 min. or ...

Prepare Orange-Rosemary Sauce. Add lamb and apricots to sauce; stir to coat. Cover; refrigerate at least 4 hours, stirring several times. Lift meat ...

1. Heat oil in pan large enough to contain all ingreds. Add onions amp; stir-fry over moderate heat for 2 mins. Add meat amp; brown for abt 15 mins. ...