Spray 3-quart saucepan with nonstick cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat, stirring ...

TO SERVE Unmold custards; trim edges as needed. Center custards inside maple-leaf choux. Heat reserved maple sauce. Strain; pour over and around ...

TO SERVE Place dauphinoise potatoes, leek and fillet on plate; flood with sauce. Place 2 quenelles of pea puree between leek and ...

Remove skin from turkey wing; reserve. Dice wing meat; add remaining ingredients except butter. Combine. Stuff into wing skin; seal ends. Heat ...

Basil, oregano and marjoram simmer with chicken, olives, carrots, onions and potatoes for a savory, satisfying dish. Remove skin and fat from ...

Mix all ingredients in 2-quart saucepan. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring ...

TO SERVE Group hors d'oeuvres on platters according to ingredients: 1 platter for fish/seafood; 1 for poultry; and 1 for meat. NOTES Season: ...

TO SERVE Unmold polenta; top with 1 tsp. red onion marmalade. Using flat palette knife, place polenta at top of plate. Lean braised romaine against ...

Mash the avocados. Combine all ingredients except the tortilla chips in a large bowl, mixing well. Taste and adjust seasonings. Chill until ready to ...

Heat the olive oil in a skillet wide enough to hold all the mushrooms in a single layer. Brown the mushrooms top side down, turn over and cook until ...