Mushroom sauce: In a medium saucepan heat 2 Tbsp. of butter. Add in mushroo ...

Recipe uses 1 chicken breast, 1 tbsp chopped fresh tarragon, 30g/1oz Stilto ...

Fish at room temperature. Put a Tbsp. of butter with onions, garlic, wine a ...

Chop sufficient of the cucumber to equal 1/2 c.. Thinly slice the remaining ...

Bring water and bouillon to a boil in large NONSTICK skillet. Arrange salmo ...

Combine water, lemon, wine, 1/4 c. onion, bay leaf, peppercorns, and 1 tsp. ...

Clean pike, rinse and drain. Rub with salt and vinegar, mixed together. Pla ...

Sprinkle the walleye fillets with salt and pepper. Put them in aluminum foi ...

A tender chicken breast absorbs the essence of a seasoned poaching liquid, ...

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In a skillet, combine water, bay leaf, 1/4 tsp. salt and 2 Tbsp. lemon juic ...

Figs were introduced to North America by Spanish Franciscan missionaries. 1 ...

Combine first three ingredients in a fish poacher or possibly large skillet ...

Boil water in large skillet with salt, peppercorns & parsley; ease in s ...

Place potatoes in a pot and cover with water. Cover pot and bring water to ...

In a skillet, over medium-high heat, heat 1 1/4 c. chicken broth to a boil; ...

1 Cut the onion in half, then finely chop one half and slice the remainder. ...

In a large skillet, combine salt, wine, onion and 1 c. of water. Bring to a ...

Place frzn fish fillets in single layer in center of an 18 inch square of h ...

Peel pears, leaving stems attached. Trim bases so pears will stand upright. ...

Make sauce: Pick sufficient tarragon leaves to measure 1/2 c. (don't pack). ...

Sauce: In a heavy saucepan heat butter, add in onions and sautee till they ...

Poached Pears With Brandied Caramel Sauce

Recipe uses 1 turbot fillet, skin removed, water, to cover, 30g/1oz butter ...