Slice the orange and lemons paper-thin, then cut each slice into quarters. Slice the figs. Combine the orange, lemons, figs and water in a large kettle and bring to a boil. Cover and simmer for 30 minutes. Add the pectin and mix well. Cook over high heat, ..

GETTING READY 1. Peel orange and cut into thin slices. 2. Dice celery, beans and pineapple. 3. Finely chop onion. MAKING 4. In a medium bowl, mix together all ingredients with French dressing. FINALISING 5. Refrigerate salad for 30 minutes for the flavours ..

MAKING 1. In a large bowl, pour in all the ingredients and mix well 2. Place the bowl in the refrigerator and chill for 24 hours SERVING 3. Serve chilled on salad

MAKING 1. Scoop out the avocado flesh and add to a non-metallic bowl. 2. Add the sardines. 3. With the back of a flat spoon or a fork, mash the mixture. 4. Add the sour cream, lemon juice and Tabasco and mix well. 5. Stir in the onion and season to taste. ..

In a 3-quart container, combine 4 cups each of both grapefruit juice and orange juice, then add honey, lime juice, and spices. Let stand at room temperature for 1 hour to allow flavors to blend. Chill. To serve, pour over ice in a punch bowl or several ..

MAKING 1) In a large bowl, combine together all the ingredients. Stir well. 2) Cover the mixture and chill it for a minimum of 8 hours, or overnight. SERVING 3) Ladle the chilled soup into individual bowls and

GETTING READY 1. Preheat the oven to 400 degrees Fahrenheit. 2. Into a bowl, using a sieve, shift together flour and salt. 3. Add shortening and using a pastry blender, cut shortening until it is broken to the size of small peas. 4. Gradually add milk, ..

Stephanie, The Posh Pescatarian, makes her luscious South American inspired shrimp, black bean, avocado and tomato salad. You don't want to miss this!

Stephanie, The Posh Pescatarian, takes you on an adventure to Spain and creates an incredible Spanish tortilla with smoked herring. Simple, delicious and easy to put together! You don't want to miss

Stephanie, The Posh Pescatarian, takes you on a culinary adventure to the sultry State of Louisiana with an incredible seafood gumbo using sustainable seafood - Dungeness crab, shrimp, clams and mussels. You don't want to miss

Stephanie, The Posh Pescatarian, takes you on another exciting culinary adventure to the sultry Gulf Coast region of the U.S. and creates an incredible seafood jambalaya with shrimp, sockeye salmon and seafood sausage. Laissez les bon temps roule!!

Stephanie, The Posh Pescatarian, takes you on a trip to the State of Kansas, the birthplace of an American classic - the slider or miniburger. Join her as she creates the perfect appetizer for any occasion - soy bacon avocado seafood sliders that are sure to ..

Stephanie, The Posh Pescatarian, takes your taste buds on a trip to South America with a Venezuelan favorite - Pabellón Criollo with shrimp and scallops. A seafood lover's dream! No need to pack a bag, just bring along your appetite and your sense of ..

Stephanie, The Posh Pescatarian, takes you on a culinary adventure to Cuba and creates an incredible Havana style whole fish and blackeye pea fritters called bollitos - Cuba on a plate! ¡Muy Delicioso! and perfect for good luck in the New Year!

Mix in the order given. Add sparkling water before

Sift the flour with 1/2 cup sugar, baking powder and salt into a bowl and add the chopped walnuts. Beat the egg lightly and add the milk, 1/2 teaspoon lemon peel, lemon juice and shortening. Add to the flour mixture and stir just until dry ingredients are ..

Beat the oil and sugar in a large bowl with electric mixer until well blended. Beat in the eggs, one at a time. Add sour cream and vanilla and beat well. Sift the flour, salt, soda, cinnamon and nutmeg together. Add to the sugar mixture ana beat until well ..

Prepare roll mix and let rise according to package directions. Combine the apri cots, sugar and water in a saucepan and bring to a simmer, stirring constantly. Cook for 15 minutes or until apricots are soft. Drain the apricots and reserve syrup. Add enough ..

Toss the walnuts with butter. Add 1/4 cup sugar and cinnamon and mix until walnuts are well coated. Set aside. Sift the flour with remaining sugar, baking powder and salt into a bowl and cut in shortening. Beat the egg lightly and combine with milk. Stir into ..

Bridget Albert shows how to make Mix Patron Margartia, the most popular cocktail of America. Add Mango and Pineapple to transform it into a Contemporary Margarita Recipe. An easy and simple preparation, which you can shake up at any

This Macedoine Of Winter Fruits is an irresistible side dish course. Enjoy this Macedoine Of Winter Fruits with your loved ones in the coming weekend

This Mom Malone's Basque Pickled Tongue is by far the best of its kind I have ever had. Incredibly delicious and lusciously inviting, make sure you try out this easy and simple Mom Malone's Basque Pickled Tongue, because this can be a sure short cut way to ..

Blend nectarines, papaya nectar, liquor, sugar and ice together until smooth. Pour into a 15 1/2 oz.

This White Bread is so spongy and delcious ! Sandwiches made with this White bread taste terrific ! Try out this White bread and tell me if you like it ! Your suggestions are welcome

This is velvety smooth lightly fruity seafood soup. Great for lunch or dinner any time of the

Evenly sprinkle tortillas with cheese, leaving about a 1/2-inch margin around edges. Top with chiles. Place on ungreased baking sheets and bake, uncovered, in a 425° oven for 8 to 10 minutes or until edges are crisp and browned. Cut each tortilla into 6 ..

Turn white sauce into a pan and add chiles and garlic. Heat, stirring, until mixture comes to a boil. Lower heat and gradually mix in cheese; stir until melted and smooth. Stir in a little milk or white wine if needed to thin for dipping. Transfer to fondue ..

Four hours prior to cooking, squeeze fresh lime juice on both sides of meat and sprinkle lightly with teriyaki sauce. Let stand 2-2 1/2 hours. Drain excess liquid and sprinkle garlic salt and fajita seasoning over meat. Using a small brush, dab olive oil all ..

MAKING 1. In a punch bowl, combine the preserve and sour cream 2. Whish with a balloon or wire whisk, until smooth and well blended. 3. Add half and half, sherry and grenadine and whisk again. 4. Cover bowl and refrigerate until well chilled and ready to ..

GETTING READY 1. Preheat oven to 350° Fahrenheit. MAKING 2. In a bowl, prepare a mixture with crumbs, sugar and butter. 3. In a 9-inch springform pan, press the mixture at the bottom. 4. Place the dish in the oven and bake for 10 minutes. 5. Using an ..

Prepare barbeque grill. Char chilies over gas flame or in broiler until blackened on all sides. Wrap in a paper bag and let stand 10 minutes to steam. Peel, seed, and chop chilies. Combine chilies, cream, onion, cilantro, and garlic in a large saucepan over ..

GETTING READY 1. Rinse the fish and pat dry. 2. In a small bowl, combine the brandy, lemon juice, dill weed and bayleaf and stir to mix. 3. In a shallow non-metallic dish, arrange the fish steaks in a single layer. 4. Scatter the onion and lemon slices over ..

Crumble ground beef and sausage in a frying pan. Add onion and cook on high heat, stirring, until meat is lightly browned. Discard fat; season with salt and liquid hot pepper seasoning to taste. Spread beans in a shallow 10 by 15-inch oval or rectangular pan ..