Cut chicken into strips. In skillet, brown chicken with tarragon in butter. Stir in soup, milk, and Sherry. Add lobster, artichokes, and tomatoes. Heat; stir now and then. Meanwhile, combine rice and watercress. - 33.2238

GETTING READY 1. Cut strips of the chicken. MAKING 2. In a skillet add butter and brown the chicken strips with taragon. 3. Add milk, sherry, soup. Keep stirring. 4. Add artichokes, tomatoes and lobster. 5. Heat and stir occasionally so that all ingredients... - 46.4238

Combine seafood and chill. Chill lettuce. Combine remaining ingredients and chill. To serve, arrange seafood on lettuce. Spoon sauce over. Makes 8 servings. - 37.2072

GETTING READY 1. Preheat oven at 400°F MAKING 2. In a saucepan add butter and cook onion, pepper and celery till it gets tender. 3. Add the rest of the ingredients besides crumbs and cheese. 4. Pour the ingredients into 1 quart casserole. 5. Bake for 20... - 46.8951

1. Roast the red, green and yellow bell peppers directly over a gas flame or under a preheated broiler as close to the heat as possible, turning until charred all over. Immediately place the peppers in a paper bag to steam for 5 minutes. Peel the peppers and... - 37.4197

GETTING READY 1) Use a large nonreactive saucepan, to heat 1/4 cup of the olive oil over high heat. 2) Sauté the shallots and 3 of the minced garlic cloves. 3) Reduce the heat to low and cook, stirring occasionally, for 3 minutes or until softened and... - 48.015

MAKING 1. Combine ketchup or chilli sauce, onion, lemon juice, horesradish, worcestershire sauce, tobasco sauce and salt together 2. Chill at least 1 hour before serving SERVING 3. Serve with seafood - 30.9199

GETTING READY 1. Cut the fish into 1 ½-inch square pieces and keep aside. 2. Remove the shells from the shrimp and keep aside. MAKING 3. In a large, heavy soup pot, heat the oil. 4. Add the onion and garlic to the oil and cook briefly, until the onion is... - 46.5599

GETING READY 1) Adjust the oven on to Gas Mark 7/425°F/220°C. 2) Spread out the pastry by rolling to shape into a rectangle and cut out 6 rectangles, about 5X3 inches (13 x 8 cm) - this should be a little thicker than we usually roll pastry. 3) Combine the... - 45.224

MAKING 1) In a small mixing bowl, add all the ingredients. 2) Stir well. 3) Cover and place inside refrigerator to chill for several hours. SERVING 4) Serve seafood Louis sauce with seafood. - 35.9598

MAKING 1. In a large saucepan, melt the butter or margarine over low heat. 2. Add the flour and stir until it begins to froth in the butter and resembles sand texture but is not browned. 3. Gradually add the hot stock, stirring or whisking vigorously to... - 37.9042

GETTING READY 1) Allow the pasty shell to thaw 2) Preheat the oven to 375 F MAKING 3) Into a bowl, add the lemon juice and toss the cooked shrimp into it 4) Into another bowl, crack the eggs and beat well 5) Add in half the cornstarch, salt, dill weed and... - 46.2485

1. Cut scallops into tiny cubes; place in a medium-size bowl. Sprinkle milk over top, then flour; toss to coat well. 2. Heat 2 tablespoons of the butter or margarine in a medium-size skillet; add scallops, tossing to coat well with butter. Cook just 3... - 25.7574

GETTING READY 1. Drain the salt cod 2. Wipe it dry on the kitchen paper MAKING 3. Flour the fish 4. Fry the fish on both sides in olive oil till done 5. In a blender, puree the almonds, pine kernels, garlic and tomatoes. 6. Add the mixture to the fish 7. Tip... - 43.0274

MAKING 1. Season the fish with salt, pepper, and lemon juice 2. In a large pan, melt the butter 3. Cook the fish on both sides lightly FINALIZING 4. Sprinkle both sides with chopped parsley SERVING 5. Serve immediately with a wedge of lemon - 35.288

MAKING 1) In a food processor, place the bread, onion, and garlic. 2) Switch on and off about 5 times. 3) Add the fish roe and process just until smooth. 4) As the machine is running, drizzle in the lemon juice through the feed tube. 5) Drop by drop,... - 44.3494

GETTING READY 1) Preheat oven to 350°F (180°C), Gas Mark 4. 2) Divide the fish fillets in 4 neat parts. 3) Wash and scrape the potatoes. Cut them into wafer thin slices and place aside. MAKING 4) In a pan, add little butter to fry the fish until golden. 5)... - 46.838

Crush enough crackers to make 3/4 cup fine crumbs. Spread 1/2 of the crumbs over bottom of a buttered 8 to 9-inch square baking dish. Drain oysters, then dip them into melted butter to coat well. Arrange oysters in a single layer over crumbs. Sprinkle lightly... - 28.5969

Preheat the broiler to hot. Remove the mussels from their shells and place each one in a half shell. Mix together the butter, garlic and parsley. Spread it equally over the mussels. Sprinkle with the bread crumbs. Place the mussels in a shallow broiler pan... - 27.5418

Melt the butter in a frying pan and fry the onion gently until soft. Coat the roes lightly with the seasoned flour and add them to the pan. Fry gently for 2 to 3 minutes, stirring to prevent them sticking. Add the sherry; cook for 1 to 2 minutes. Serve on hot... - 29.2939

Wash mussels thoroughly and spread on hot plate over hot coals. Cook for 10-12 minutes, until they open. - 27.4918

Preheat the broiler to low. In a shallow pan, poach the oysters for 1 minute in their own liquid. Arrange them alternately with the mushrooms on small skewers. Mix the melted butter and lemon juice and dip the skewers in this mixture before rolling them in... - 30.9193

Put the mussels into a large saucepan with the shallots, pepper, wine and bouquet garni. Cover the pan and bring to a boil, shaking the pan occasionally. Reduce the heat and simmer for 5 minutes. Discard any mussels that do not open. Remove the pan from the... - 36.1886

Preheat the broiler to moderate. Put the watercress, cream, lemon juice, cayenne pepper and salt in a small saucepan and cook over low heat until the watercress is cooked. Rub the mixture through a fine sieve into a small bowl and stir in the cheese. Lay the... - 33.4959

Heat the olive oil in a medium saucepan. Add the squid and onions and fry, stirring, until the onions are golden. Stir in the remaining ingredients, except the olives, and bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes, stirring... - 34.4259

MAKING 1) Poach oysters in own liquor for 2 minutes. 2) Trim the bacon rashers and stretch by pressing flat with a knife blade. 3) Drain oysters. 4) On a flat surface dust freshly milled pepper. 5) Sprinkle few drops of lemon juice over it. 6) With a bacon... - 36.0818

GETTING READY 1) Use a basin, to place the shellfish. 2) Finely shred lettuce leaves. MAKING 3) Use two glasses to put the shredded leaves at the base. Set aside. 4) In a basin, add mayonnaise, ketchup and cream to combine. Stir in the Tabasco sauce,... - 45.7567

GETTING READY 1) In a saucepan, heat water to simmering point. 2) Parboil the oyster in the water for 3 minutes, until edges curled. 3) Remove and drain the oysters, and place in a shallow broiling pan. MAKING 4) Dredge the oysters with salt, pepper and... - 39.3471

GETTING READY 1) Preheat the oven to 425°F. 2) In a blender, place the toast and process until crumbs are formed. 3) Spread half of the crumbs into a baking dish. 4) Drain the oyster, and reserve 1/3 cup of its liquid. MAKING 5) Place the oysters over the... - 37.0274

MAKING 1) Clean the inside of the squid, remove the head, ink bag and tentacles. 2) Slice the cone shaped body into rings of about ½ inch. 3) Cut the tentacles if too long or leave as it is. 4) In a saucepan, heat oil and sauté onion and garlic for 1... - 43.4441

1. Remove crusts from bread; spread one side lightly with butter. Cut slices into quarters and place buttered-side-down on tray or wax paper. 2. Microwave cream cheese in small dish about 30 seconds, on HIGH, or until softened. Stir in onion and... - 36.9668

GETTING READY 1) Preheat oven to 375°F. 2) Lightly coat the inside of shallow baking dish with butter. MAKING 3) Arrange half of oysters in single layer, in the baking dish. 4) Dredge half of, parsley, onions, seasoning, lemon juice, butter and crumbs. 5)... - 43.9204

GETTING READY 1) Prepare oysters in their own salty juice (or buy readymade). 2) Cut the oysters in half, if too long. 3) From two-day old loaf, prepare breadcrumbs. MAKING 4) In a skillet, melt butter and cook onions and celery until soft and light golden... - 39.9693

Place oysters, well drained, in skillet; cover with chili sauce mixed with green pepper and Worcestershire sauce. Place in oven at 350° until oysters begin to puff. Remove and sprinkle with finely diced bacon and cheese. Return to oven and bake 10... - 33.3734

MAKING 1. Wash the sole 2. Season the sold with salt, pepper, and lemon juice 3. Season the fish 4. Melt the butter in the pan 5. Add the sole and fry gently on one sides for 1-2 minutes or till done 6. Add the chopped herbs before you turn over the... - 38.5411

MAKING 1) Into a 8 inch square baking dish, line with 1/2 cup f graham cracker 2) Spread 1/2 the quantity of oysters onto it 3) Season with salt and pepper 4) Scatter dots of butter on the oysters 5) Spread the remaining cracker crumbs 6) Repeat the layers... - 38.482

Put the olive oil in a large, heavy-bottomed saucepan with the chopped vegetables and garlic. Dilute the tomato paste in a little water and stir it into the pan. Cover the pan and simmer gently for 30 minutes. Add the wine, the white fish, clams or oysters... - 40.6933

MAKING 1) Into a skillet, fry the bacon till crisp and keep aside, reserving the drippings 2) Add in the mushrooms, onion, celery, garlic and saute in the drippings till tender 3) Tip in the flour, salt and the red pepper and mix well 4) Add in the bacon,... - 43.4168

GETTING READY 1) Preheat the oven to 400°F. 2) Cut four 10 inch square pieces of aluminum foil. 3) Dredge the oyster with salt and pepper. MAKING 4) Divide the oysters in 4 equal portions. 5) Put each portion on a foil piece. 6) Split the onion flakes,... - 41.9997

GETTING READY 1) Preheat the oven to 350°F. 2) In a saucepan, melt oleo, and stir in the flour until browned. MAKING 3) Put in garlic, onions, white part of green onions, bell peppers, celery and tomato sauce. 4) Put the lid on and simmer for 1 hour... - 46.6572

Put the mussels into a large frying pan with the wine. Cover the pan and cook over high heat for 5 minutes. Transfer the mussels to a deep serving dish, discarding any that have not opened, and keep warm. Strain the cooking liquid. Melt the butter in a... - 45.1152

1. Using a sharp knife, cut 2-3 deep slashes into the bodies of both fish in order to help them fully absorb the flavour of the basting sauce. 2. Place a slice of lemon and a bay leaf inside the cavity of each fish. Season inside the cavity with salt and... - 37.0138

GETTING READY 1. Scrub the mussels and clean them of the ‘beard’ and the sand. 2. Soak them if needed to make them grit-free. MAKING 3. In a large saucepan or pot which has a lid, add the olive oil and butter. 4. Melt the butter in the oil. 5. Add onion... - 47.4581

GETTING READY 1. Preheat the oven to 180° C / 350° F / Gas Mark 4. MAKING 2. Clean the fresh trout 3. Fillet them carefully 4. Butter a large dish and lay down the celery and leek 5. Lay the seasoned trout on top of the vegetables 6. Add most of the white... - 44.3958

1. Soak the mussels in a bowl of cold salted water to remove any sand, about 10 minutes. 2. In a large heavy saucepan, melt the butter over moderate heat. Add the shallots and saute until softened, 3 to 4 minutes. Add the wine, increase the heat to high and... - 40.4424

1. Cook the shrimp in a large pot of salted boiling water, uncovered, until they are pink and slightly firm to the touch, 1 to 2 minutes. Pour into a colander and rinse under cold running water to stop the cooking; drain well. Shell the shrimp, and devein if... - 34.1122

1. In a stockpot, place the mussels, wine, lemon grass and ginger. Cover and cook over high heat, shaking the pan once or twice, until the mussels steam open, 3 to 5 minutes. With a slotted spoon, transfer the mussels to a large bowl. Discard any that do not... - 37.6668

1. Buy the oysters the day you plan to cook. Ask your fishmonger to shuck them, leaving them on the half shell and reserving the liquor. Cover the oysters and liquor and refrigerate. 2. Preheat the broiler. Line a broiling or shallow baking pan with the rock... - 30.6697

GETTING READY 1. Cut 4 of the anchovy fillets into quarters 2. Make 2 slashes in each side of the mullet 3. Place a piece of the anchovy into the mullet MAKING 4. Dip the mullets in the seasoned flour 5. Grill the mullet for five minutes under a very hot... - 41.3354

GETTING READY 1. Prepare the fish fillets by skinning them 2. Trim off any of the frill 3. Use a little of the tails to get a weight of 100 g / 4 oz: this is to be used for the mousseline MAKING 4. In a food processor, tip in the pistachios, the chervil and... - 44.4594

1. Giving a twist and a pull, break off the tails from the lobsters. Then break off the knuckles and claws in 1 piece. Place 1 of the tails belly-up on a work surface and use sharp kitchen shears to cut through the thin underside shell. Remove the tail meat... - 41.2639

1. In a medium saucepan of boiling salted water, cook the potatoes until tender, about 15 minutes. Drain and then rinse under cold running water until cool; drain well. Place in a bowl, cover and refrigerate until chilled. 2. Meanwhile, scrub the mussels... - 39.8825

1. Bring a large pot of salted water to a boil over high heat. Remove 6 of the large dark green outer leaves of the cabbage. Plunge them into the boiling water and blanch until softened, about 3 minutes. Drain and rinse under cold water. Pat dry. 2. Quarter... - 39.9291

MAKING 1. In a large sized sauce pan, combine 1 bay leaf, mussels and water. 2. Cover and cook on a high flame for 3 to 5 minutes, while shaking pan occasionally. 3. Discard any mussels that have not opened. Drain and transfer mussels on to 6 individual... - 45.7219

Dry halibut steaks with absorbent paper; place in skillet. Add carrot, onion, garlic, salt, pepper and wine; bring to a boil. Bring brandy to a boil in small saucepan; ignite. Pour brandy over halibut. Cover pan when flame dies; simmer halibut for 20... - 43.7466

1. Fill a medium saucepan with 1/2 inch of water and insert a steamer bas-ket. Bring the water to a boil over high heat, add the asparagus pieces, cover and steam until bright green and just tender, about 4 minutes. Remove the basket and rinse the asparagus... - 40.7521

1. Preheat the oven to 375°. Spread the pine nuts in a small baking pan. Bake, shaking the pan occasionally, until the nuts are toasted and lightly browned, 3 to 4 minutes. (The nuts can be toasted ahead of time.) 2. In a medium saucepan, combine the rice... - 40.2635

MAKING 1) In a pan, heat butter and saute apple and shallots until softened; 2) Stir in the curry powder, coriander seed, and flour. 3) Stream in enough milk to make a thick paste. 4) Remove the pan off the heat and allow the paste to cool. 5) In a bowl,... - 44.3354

GETTING READY 1. Line base of a 900 gm non stick loaf pan/ tin with foil and keep aside. MAKING 2. In a medium sized shallow pan, combine salmon, scallops, 1 bay leaf, carrot and salt. 3. Add wine and 5 tablespoons water and bring to boil. 4. Once boiled,... - 45.6219

1. Combine crumbs and seasonings. 2. Dip scallops into crumbs, then into egg diluted with water and dip into crumbs again. 3. Saute or fry in hot deep fat (365°F.) 4-5 minutes. 4. Serve with Tartare Sauce - 28.6277

1. Cook fish, remove skin and bones and mash. 2. Beat egg yolks until light and thick, then add flour, salt, pepper, garlic, parsley and fish. 3. Fold in whites of eggs beaten until stiff. 4. Drop by tablespoons into hot deep fat (360°F. to 370°F.) and fry... - 31.9161

Lay a piece of buttered waxed paper on the steaming tray of a poaching kettle and place the fish on top of it. Sprinkle the bass with sherry. Bring the water in the kettle to a boil and fit in the tray. Be sure the fish is lying above the water and not in... - 42.4964

GETTING READY 1) Preheat oven to 375°F (190°C),Gas Mark 5. 2) Slice the potatoes and place aside. MAKING 3) In a saucepan of hot water, poach the fish for 10-15 minutes. 4) Drain the fish and reserve the fish stock. 5) In a pan, melt the butter and fry... - 47.3103

Work cheese and margarine until creamy. Mix in flour, salt, sesame seed, dash of paprika and cayenne into cheese mixture by hand and work until smooth. Pinch off dough and roll into 3/4" to 1" balls. Place on ungreased cookie sheet and press each ball with... - 33.7207

1. Melt butter in a saucepan over low heat, blend in flour and pepper, add milk gradually, stir and cook until thickened. 2. Combine 3/4 of potato chip crumbs with fish, mushrooms and sauce. 3. Pour into greased casserole; cover with remaining potato... - 29.9752

MAKING 1. Combine mayonnaise, dijon mustard and vinegar together SERVING 2. Season with salt and pepper 3. Serve sauce with chicken, seafood, salads - 25.4174

MAKING 1. In a bowl combine all ingredients and chill. SERVING 2. Serve with fish or seafood. - 28.0732

MAKING 1) Into a bowl, mix the cream mayonnaise, vinegar, tarragon and salt 2) Place in the refrigerator to chill for 2 hours SERVING 3) Serve along with seafood - 30.514

MAKING 1) In a bowl, combine all the ingredients together; blend thoroughly. SERVING 2) Serve the 1 1/2 cups Louis Sauce on broiled or fried fish, in fish salads or on seafood cocktails. - 32.0884

MAKING 1) Into a bowl, mix the sour cream, mayonnaise, hot pepper sauce and worcestershire sauce 2) Place in the refrigerator to chill for 2 hours SERVING 3) Serve with meat or a seafood salad - 34.1632

MAKING 1) In a bowl place the mint leaves 2) In a saucepan, gently heat the vinegar, sugar, water till the sugar has dissolved 3) Take off from the heat and pour over the mint leaves 4) Allow the leaves to cool SERVING 5) Serve the sauce with some meat or... - 33.806

1. Chill the shrimps thoroughly. 2. Mix the chili sauce, celery, horseradish, Worcestershire sauce and lemon juice. 3. Divide the shrimps into equal servings in 6 sherbet glasses or seafood cocktail glasses and pour the dressing over them. Line the sherbet... - 26.1305

GETTING READY 1. Wash the scallops 2. Open the scallops 3. Remove the scallops from the shells along with the red roes. 4. Separate them and then wash them carefully 5. Cut the scallops into half, and then place them on a cloth to dry MAKING 6. Season the... - 44.811

Combine and mix carefully over heat. - 18.215

Mix carefully. - 16.8461

Mix carefully. - 17.3834

Mix carefully. - 20.0494

1. Reduce horseradish in sauce by half. 2. Serve shrimp and celery in cocktail glasses with sauce. - 22.8119

When white sauce is removed from heat, stir in mustard. For a stronger flavor, stir in 1/2 teaspoon dry mustard when blending flour into melted butter. - 19.0546

Combine ingredients and chill. Serve with poached or smoked fish. - 23.577

Select fish as for Poached Fish; season and steam over boiling water or Court Bouillon, allowing same time as for boiling. Serve as for Poached Fish. Allow 1/2 pound (as purchased) per person or 1/3 pound boned weight. - 18.0551

1. Thaw fish fillets; cut into serving-size pieces. 2. Coat with corn meal mixed with salt and pepper. 3. Fry until crisp and browned in hot margarine. 4. Serve topped with toasted almonds and surrounded with Mornay Sauce. - 28.5266

1. Melt butter, remove from heat, add flour and mix until smooth. 2. Add milk and cook until thickened, stirring constantly. 3. Season. - 26.3293

In a saucepan, melt butter or margarine over low heat. Blend in the flour and seasonings, stirring constantly, for about 3 to 4 minutes. Slowly add the milk, still stirring. Simmer the sauce, stirring, until it is thick and smooth. - 26.7745

Combine bread, carrots, pimiento, onion, salt, and pepper. Add 1/4 cup melted butter or margarine. Stir until well mixed. - 25.7207

Mix the beaten egg yolk with the mustard and onion. Blend in the vinegar. Combine the egg yolk mixture with the sour cream and add the dash of cayenne pepper. Serve cold. - 28.9792

Combine sugar and cornstarch; add cranberry with orange, water, and lemon juice. Cook, stirring constantly until thickened and clear. Stir in lemon rind. Serve with baked fish. - 29.3064

Combine ingredients, mix carefully. Chill. Serve with cold poached fish or smoked trout. - 27.4074

1. Chop scallops, heat and place in baking dish. 2. Beat butter until creamy and add mustard, salt and cayenne. 3. Add to scallops and pour on milk. 4. Sprinkle with crumbs. 5. Bake at 350°F. 20 minutes. - 30.5479

In saucepan, melt butter or margarine. Add all ingredients except bread and seasoning. Cover and cook until tender. Combine with bread crumbs and salt. Mix thoroughly. - 31.8216

Saute onion and celery in butter or other fat for about 10 minutes or until tender. Combine with rest of ingredients. Mix thoroughly. If stuffing is too dry, add 1 tablespoon water, milk, fish stock, or lemon juice. - 27.6532

Combine sugar and cornstarch in a 2 quart saucepan and mix. Add orange juice and water and cook, stirring constantly until mixture comes to a boil. Add cranberries and cook 5 minutes or until skins on cranberries pop, stirring occasionally. Fold in orange... - 30.0196

MAKING 1. Combine vinegar and shallots in a saucepan and boil it 2. Add butter, chives, chervil or parsley, thyme and fennel seed in it SERVING 3. Serve with cooked fish - 31.5178

GETTING READY 1. Peel, halve and seed cucumbers and chop very fine MAKING 2. Mix with salt and let it chill at least two hours 3. Drain well and add sour cream or unflavored yogurt, mayonnaise, dilli, vinegar and garlic powder SERVING 4. Serve warm or cover... - 36.2327

MAKING 1. Mix mayonnaise and sour cream, lemon juice, tobasco, stuffed green olives, onion, capers and parsley together and chill for 30 minutes SERVING 2. Serve with meat, fish, or beef fondue. - 25.7331

MAKING 1. Combine all ingredients and simmer for 30 minutes,use the mixture immediately or strain in the refrigerater double or triple as needed 2. Vlakes 2 quarts SERVING 3. Serve with boiled vegetables - 33.9911

1. Melt butter in a large frying pan over medium heat. Add zucchini, red peppers and celery and saute for 2 minutes. Remove with a slotted spoon and place in foil in a low oven to keep warm. 2. Add fish fillets to pan, cook for 2 minutes on each side or until... - 30.39

1. Remove head and tail if desired, split and clean. 2. Wipe dry, sprinkle with salt and pepper and place on greased broiler, flesh side up. 3. Place 3 inches from broiler heat; broil 10 minutes. 4. Turn and broil until skin is brown and crisp. 5. Serve... - 22.2931

Saute celery and onion in butter or margarine until tender. Add water, juices, grated orange rind, and salt. Bring to a boil. Add rice and stir to moisten. Cover and remove from heat. Let stand 5 minutes. Add almonds. Mix thoroughly. - 40.6057

GETTING READY 1. Preheat a plank to 350 degrees MAKING 2. In a large mixing bowl, combine the yogurt, mayonnaise, lemon juice, curry powder and onion powder 3. Stir well and season with salt and pepper 4. Add more curry powder to taste if required 5. Place... - 43.6797

GETTING READY 1. Preheat the plank to 350 degrees 2. Season the plank MAKING 3. Melt the butter in a small saucepan 4. In a small bowl, mix the breadcrumbs, the onion salt, the mustard, both the sauces, lemon juice and the parsley 5. Place the cod filled... - 45.806

GETTING READY 1. Season the plank 2. Preheat the plank to 350 degrees MAKING 3. Set the cornflakes aside for later 4. In a large bowl, add all the ingredients and mix well 5. Use a fork if required to get a uniform mixture 6. Shape the mixture into 1-inch... - 45.7697

Drain liquid and chop mushroom stems and pieces. Add to undiluted cream of mushroom soup. Cut crust off four sides of bread and roll each slice flat with rolling pin. Place about 2 tablespoons of soup mixture on the edge nearest you and spread it over... - 32.2115

GETTING READY 1. Scrape as much flesh from skeleton as possible MAKING 2. Poach in 4 cups of boiling water, salt and vinegar for 1 minute and remove bones. Cool it and reserve liquid 3. If there is any flesh on the skeleton, pull it off and reserve it 4.... - 32.397

Build a campfire and allow it to burn down to glowing coals. Cut two 36 x 18-inch sheets of heavy-duty foil. Place salmon in center of 1 sheet. Turn up edges slightly. Sprinkle cavity of fish with dill. Stuff cavity of fish with apple, onion and lemon... - 31.6259

GETTING READY 7. Season the plank 8. Preheat the plank to 350 degrees MAKING 9. In a small, skillet, add the butter and heat through completely 10. Add the garlic and sauté on low heat till the garlic is translucent 11. Add the wine and the herbs 12. Stir... - 44.1393

MAKING 1.Take a Pyrex or ceramic loaf pan, put breadcrumbs, milk, ground beef and beaten eggs in it. 2.Make a mixture of the topping ingredients and once done, spread it on the meat mixture in the pan. 3.Secure the pan using a waxed paper and heat for 20... - 39.615

In large frying pan melt the butter, add onions and saute five minutes. Add flour and cook 3 minutes longer. Remove from heat and stir in ham, egg, well-drained and finely-chopped sauerkr-aut, Worcestershire sauce and parsley. Blend well. Cool, cover and... - 44.7886

GETTING READY 1. Clean the asparagus and cut them into 3-inch stalks. 2. In a microwaveable dish place the stalks with 1/4 cup water and a pinch of sugar. 3. In the microwave, cover the dish and cook on High for 5 minutes. 4. Drain the stalks and mix with... - 44.5942

GETTING READY 1. Preheat the oven to 400°F 2. Thaw scallops, if frozen MAKING 3. Place scallops in saucepan with wine and bay leaf and simmer for about 2 minutes, until scallops turn white then remove the scallops 4. Pour wine poaching liquid from... - 43.7902

PREPARE AND HEAT barbecue. Lightly grease four large sheets of foil, each double-thickness. 1.Combine herbs, peppercorns, juice, salt and pepper in bowl; mix well. Cut each lemon into eight slices, cut each slice in half. Place 2 lemon pieces in each fish... - 37.4745