Mix all ingredients in glass or plastic bowl. Cover and refrigerate about 2 hours or until chilled. 6 ...

Saute rice in oil in heavy skillet until rice is opaque. Add water (and salt if desired). Cover and cook over low heat until done (20-25 minutes). ...

Baking potatoes are best in this dish, as they retain their shape and don't become mushy. Use your food processor to chop the carrot, onions and ...

Place cream, ginger and lemon grass in sauce pan; steep over low heat for 1 hour. Add additional cream as needed to maintain original quantity. ...

Heat oil in saute pan; add onion, garlic and tomatoes. Cook until onions are translucent; deglaze with Sauterne. Reduce until dry. Remove from heat; ...

Heat 1/4-inch clarified butter over a high flame in small saute pan. When butter quivers and is on verge of smoking, holding sage by stems and ...

Warm egg yolks and sugar to 110 degrees F; whip to 5-second ribbon. Dissolve gelatin in water in sauce pan; add espresso and marsala. Heat until ...

1Place 1/2 coffee in Melior-type coffee pot with 1/2 water and brew for 10 minutes. (To make coffee, simply push down plunger.) Repeat with ...

Place egg whites in stainless-steel bowl; whip until frothy. Add duck meat, onion, carrot, celery and leek; combine. Tie herbs, juniper berries and ...

Shake all ingredients in tightly covered container. About 1/2 cup vinaigrette, 1 tablespoon per serving VARIATION MIXED HERB ...