Place olive oil in saute pan; heat until hot. Add onions; saute. Add mushrooms, tarragon, salt and white pepper; remove from heat. Let cool. Bloom ...

Spread the buns with a little cholesterol-free reduced-calorie mayonnaise or salad dressing if desired. The fish mixture can also be used to stuff a ...

The salad greens can vary from all of one kind to a mixture of several. See Seafood Stew with Rosamarina for directions on deveining shrimp. Mix ...

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 ...

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

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 ...

Lentils are a wonderful source of soluble fiber, and while most people are familiar with the common green lentils, many don't know they also come in ...

There are several colors of lentils available today, from the more familiar grayish-green to white, yellow, red and black. Heat lentils and 1 cup ...

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

Place cooked potatoes in bowl. Combine basil, olive oil, vinegar, garlic, salt and pepper; sprinkle small amount over potatoes. Reserve. Rub fennel ...