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

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 ...

Place all ingredients in bowl; combine. Cover; refrigerate for 2 to 3 ...

Combine all ingredients in bowl. Cover; refrigerate for 4 to 5 hours. Adjust ...

Place all ingredients except chicken in glass bowl; combine. Add chicken. Cover; refrigerate for 1 hour. Remove chicken; broil until cooked through. ...

Blanch asparagus in boiling water. Drain; reserve blanching liquid for fish aspic. Place asparagus in bowl; add remaining ingredients except oil. ...

Place mangoes in blender or food processor; add lemon juice. Process until smooth. Stir in syrup to produce desired consistency. Can use syrup ...

Combine all ingredients; mix well. Refrigerate for 2 hours or ...

TO SERVE Slice small portion off bottom of each cantaloupe half so melons sit flat on plates. Using parisienne scoop or melon baller, scoop flesh ...

Shell and devein the shrimp. Wash the mustard greens and remove the stems. Cut or tear into bite size pieces. Cut the tasso into a small dice. ...