Melt the butter in a saucepan. Saute the onions and leeks until limp, 5 minutes. Add shrimp and saute without browning for 5 minutes. Do not overcook. Add the chicken stock, salt, and pepper. Add the crabmeat and saffron. You may need to add additional ..

GETTING READY 1. Prepare the corn by washing the corn and then removing the corn kernels from the cob with a sharp knife. You should have about 10 oz (275g) of corn MAKING 2. In a large bowl, place the egg white and sesame oil and whip together till well ..

Gently press excess liquid from asparagus with paper towels. Cut 2-inch tips from 4 stalks of asparagus. Slice tips diagonally and reserve. Cut each remaining stalk in 3 pieces. In a medium-size saucepan, heat oil over medium-high heat until hot. Add ..

GETTING READY 1. To prepare the crab flake the crabmeat (or chop the chicken meat), then mix with the ginger. MAKING 2. In a bowl beat the egg whites until frothy, then add the milk and cornflour paste and beat again until smooth. 3. Blend in the crabmeat or ..

MAKING 1) Peel and core the pears, then dice them. 2) Mix thoroughly with rest of the ingredients except the salad greens. SERVING 3) Serve immediately over a bed of salad

1. Combine first 3 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 10 minutes. 2. Add chicken and corn to broth. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Stir in crabmeat and remaining ingredients; cover ..

In a pot, melt the butter and cook the onions over medium heat until soft. Stir in the flour and cook for 8 minutes, or until brown. Add the bay leaf, tomatoes, and crabmeat. Cook, covered, over low heat for 10 minutes. Add the salt, pepper, and chicken ..

Combine and heat soups, cream and egg yolks. Stir in crabmeat and sherry. Heat to bubbling and transfer to a chafing dish. Serve over brown and wild

1. In blender or food processor, combine 1 cup of the chicken broth with the chicken; process until pureed. 2. In large saucepan, bring remaining chicken broth to a boil; stir in corn. Gradually whisk in pureed chicken mixture. 3. In small cup, combine ..

Combine first 4 ingredients in a small Dutch oven; cook over medium heat until thoroughly heated. Stir in whipping cream and crabmeat; heat

In a medium saucepan combine soup, milk, crab meat, Worcestershire and mace. Heat. Stir in sherry and add chopped hard cooked egg whites. Continue cooking for a few minutes more. Sprinkle with sieved hard cooked egg yolks and chopped

MAKING 1) In a small Dutch oven, add first 4 ingredients and cook on medium heat until evenly heated. 2) Add whipping cream and crabmeat and heat thoroughly. SERVING 3) Serving crabmeat soup hot.

1.Melt the butter and blend in the flour, salt, pepper, and mustard. Gradually stir in the liquid or liquids, and cook until smooth and thick, stirring constantly. 2.Combine and blend in the remaining ingredients except chives, and chill. 3.Pour into a ..

1. Flake and pick over crabmeat. Remove tough stems from spinach; chop leaves. Cut scallion stalk in l inch sections. Mince ginger root. Blend cornstarch and cold stock. 2. In a deep pan, heat oil. Add scallion and ginger and stir fry a few times. Add ..

Melt the butter in a saucepan. Saute the onions and leeks until limp, 5 minutes. Add shrimp and saute without browning for 5 minutes. Do not overcook. Add the chicken stock, salt, and pepper. Add the crabmeat and saffron. You may need to add additional ..

1 Put the cucumber and broth in a blender and puree. Transfer the mixture to a glass bowl or plastic container; whisk in the yogurt, salt, and pepper until smooth. Cover the soup and refrigerate until chilled, at least 1 hour or up to 3 days. 2 Meanwhile, ..