Add peas to lightly salted boiling water for 10 minutes. Drain. In saute pan, add butter, oil, Prosciutto, sage and shallots. When hot, add peas ...

Place all ingredients in blender or food processor. Cover and blend, stopping occasionally to scrape sides, until smooth. Pour into loaf pan, 9 X 5 ...

Combine all ingredients in bowl. Cover; refrigerate for 4 to 6 hours. Adjust seasoning prior to ...

Portion each trout into 4 strips; wrap each half around 1 carrot stick and 1 ginger slice. Place in glass dish; pour warm brine over. Cure for 24 to ...

Peel and seed squash; trim into 8 small wedges. Combine remaining ingredients; pour over squash. Cover; refrigerate for 12 hours. Place in saucepan; ...

Thoroughly blend all ingredients several hours before using to allow flavors to ...

TO SERVE Coat platter with thin layer of amber aspic 2 hours prior to service. Referring to platter photograph, arrange lotus root neck sausage and ...

Carefully trim breasts. Remove wings and all bones; reserve for stock. Separate skin from flesh to create pocket; do not remove skin. Reserve. (See ...

Preheat oven to 275 degrees. Place eggs, sugar and coffees in a large mixing bowl. Mix well. Add the Kahlua and milk. Fill 4 custard cups with the ...

Place all ingredients except water and cream in blender or food processor; process until smooth. Add water as needed to create desired consistency. ...