Mix the salt, sugar, and pepper together. Spread 1/4 of the mixture and 1/3 of the dill in bottom of a pan. Place 1 fillet with skin side down in ...

Heat potatoes, shallots, broth and garlic to boiling in Dutch oven; reduce heat to low. Cover and simmer about 12 minutes or until potatoes are very ...

Preheat oven to 350 degrees. In a large bowl, place flour, 2/3 cup powdered sugar, and pecans. Mix thoroughly. Add margarine and mix thoroughly with ...

Remove skin and fat from chicken pieces. Heat oil in nonstick Dutch oven or 12-inch skillet until hot. Cook chicken in oil over medium heat about 15 ...

Place chicken meat, mirepoix, tomato and mushrooms in blender or food processor; pulse-process until combined. Place mixture in marmite or stock ...

TO SERVE Place blanched celery into consomme cups; pour hot celery essence over. Garnish with fresh celery leaves and Celery Leaf crackers. NOTE: ...

Also known as celery root, celeriac is a variety of celery that produces a large root. It's the root that you peel and shred; a food processor can ...

We used a rolled roast, composed of 2 boneless loins tied together for this recipe. If a single loin roast is used, the cooking time will be about ...

Bring honey, lemon juice, sugar and water to a boil over medium heat. Cook for 5 minutes. Let cool. Seed the cantaloupes. With a melon baller make ...

Beat egg whites with hand beater in medium bowl until foamy. Beat in remaining ingredients except wheat germ just until smooth. Spray griddle or ...