1. Place chicken between 2 sheets of plastic wrap. Using the flat side of a meat mallet, lightly pound the chicken pieces to form 1/8-inch-thick rectangles. 2. Toss together stuffing mix, mushrooms, parsley, and dash pepper. Toss with the 2 to 3 tablespoons broth and the margarine or butter. Spoon one-fourth of mixture onto small end of each chicken breast. Fold in long sides of chicken and roll up into a spiral, starting from the short edge. Secure with wooden toothpicks. 3. In a medium skillet brown chicken on all sides in hot oil. Add...

Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

1. Coat a 15x10x1-inch baking pan or a 12- to 14-inch pizza pan with cooking spray; set aside. 2. Prepare the hot roll mix according to package directions for the basic dough, using the 1 egg and substituting the 2 tablespoons olive oil for the margarine. Knead dough; allow to rest as directed. If using the large baking pan, roll dough into a 15x10-inch rectangle and carefully transfer to prepared pan. If using the pizza pan, roll dough into a 12-inch circle and carefully transfer to prepared pan. 3. In a nonstick skillet cook onion and...

1. Thaw fish, if frozen. Rinse and pat dry with paper towels. Measure thickness. Cut into 4 serving-size portions. Brush both sides with olive oil and lemon juice; sprinkle with salt and pepper. Rub garlic and rosemary or tarragon onto fish. Grill or broil. 2. To serve, top fish with capers. If desired, garnish with fresh rosemary. To cook by direct grill method: Place fish steaks on a greased grill rack or in a grill basket. Grill on an uncovered grill directly over medium-hot coals until fish flakes easily when tested with a fork...

1. For herb rub, combine the herbs, salt, and pepper. Rinse chicken; pat dry with paper towels. Loosen skin on chicken breast. Using your fingers, carefully spread half of the herb rub under the skin. Skewer neck skin to back; tie legs to tail. Twist wings under back. 2. Place chicken, breast side up, on a rack in a shallow roasting pan. If desired, insert a meat thermometer into center of an inside thigh muscle. Roast, uncovered, in a 375 degree F oven for 30 minutes. 3. In a 1-1/2-quart casserole combine carrots and onions. Toss with the...

1. Trim fat from lamb. Cut slits in meat; insert garlic. Drizzle with lime juice. Combine oregano, coriander, thyme, cumin, chili powder and salt; rub over meat. Place on a rack in a roasting pan. Insert meat thermometer without touching bone. Roast in a 325 degree F oven for 2 1/2 to 3 hours or until thermometer registers 145 degrees F to 155 degrees F. 2. Transfer meat to serving platter; cover and let stand. Skim fat from juices. In a saucepan combine 2 tablespoons of the juices and the onion; cook until onion is tender. Stir in drained...

1. Preheat oven to 425 degrees F. 2. Remove giblets and neck from interior cavity of turkey; reserve for gravy stock. Rinse bird; pat dry. Cut off wing tips; reserve for gravy stock. Season cavity with salt and pepper. 3. For Herb-Butter Seasoning, combine butter, the fresh herbs, and garlic. Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub about two-thirds...

1. Stir together catsup, black pepper, rosemary, basil, garlic powder, and, if desired, cardamom. Coat both sides of steak with catsup mixture. Grill steak on an uncovered grill directly over medium coals for 6 minutes. Turn steak; grill for 8 to 12 minutes more or until desired doneness. Cut into serving-size pieces. Garnish with fresh rosemary and serve with grilled sweet peppers, if desired. . To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place steak on grill...

1. Skewer neck skin of hens to back; tie legs to tail. Twist wings under back. Place hens, breast up, on a rack in a large shallow roasting pan. Place carrots, parsnips, turnips, and onions around hens in pan. Combine oil, garlic, rosemary, oregano, and salt; brush onto hens and vegetables. 2. Roast, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until hens are no longer pink and the drumsticks move easily in their sockets.(Internal temperature should be 180 degrees F with an instant-read thermometer.) During roasting, turn...

1. . Trim any fat from meat. Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side. Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle. (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle. Spread mustard evenly over tenderloin. 2. Stir...

1. Combine cream cheese, feta cheese, milk, and freshly ground pepper in a small mixing bowl. Beat with an electric mixer on medium speed until mixture is well combined and of desired spreading consistency. Cover and chill until ready to serve, up to 3 days. 2. To serve, spoon cheese mixture into a serving container and place on serving platter with vegetable dippers and crackers or on dinner rolls.

1. Sprinkle both sides of meat with 2 teaspoons of the herb-pepper seasoning. In a large skillet cook chops in 1 tablespoon of the olive oil for 5 minutes. Turn chops. Cook for 5 to 7 minutes more or until juices run clear. 2. If necessary, cut vegetables into bite-size pieces. In a medium saucepan heat the remaining 1 tablespoon olive oil. Add vegetables and cook for 2 minutes. Carefully add broth. Bring to boiling. Stir in rice, roasted pepper, and the remaining 1 teaspoon herb-pepper seasoning. Return to boiling; cover and simmer 5...

1. Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Cut into two (6-ounce) pieces. Set aside. 2. In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) Generously coat both sides of salmon with the herb mixture. 3. Cook the salmon on the rack of an uncovered grill...

1. Heat oven to 425 degrees F. Unroll the pizza dough on a lightly floured surface. Roll into a 13-1/2x9-inch rectangle. Cut dough into six 4-1/2-inch squares. Place squares about 1 inch apart on a lightly greased cookie sheet. If desired, press the edges of each piece with a fork. Bake for 4 to 5 minutes or until lightly browned. 2. Sprinkle each square with mozzarella, Gouda, or fontina cheese, blue cheese, and pepper. Bake 5 to 6 minutes more or until cheeses melt. Remove from oven and sprinkle with herbs.

1. Place meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat. 2. Insert meat thermometer. Roast meat in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 160 degrees F. (If crust begins to dry, cover meat loosely with foil after 1-1/2 to 2 hours.) Transfer meat to a warm platter; cover and keep warm. 3. For sauce, skim fat from pan drippings. In a small saucepan stir beef broth into...