Stir together broth, rice wine, soy sauce, cornstarch, sugar, and salt in a small bowl until cornstarch is dissolved.Remove any bruised or withered outer leaves from gai lan, then trim and peel stalks, halving thick ones lengthwise. Cut crosswise into 2 1/2-inch pieces, separating leafy parts from thick stems. Cook stems in a 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 3 minutes...

Bring 2 1/2 cups water and 1 teaspoon salt to boil in medium saucepan. Add rice and bring to boil. Reduce heat, cover, and simmer until rice is just tender, about 45 minutes. Drain. Return rice to pan.Meanwhile, insert cloves into onion. Heat oil in large saucepan over medium heat. Add onion, carrot, celery, and garlic; sauté until beginning to brown, about 10 minutes. Add pancetta and sauté until crisp, about 5 minutes...

Preheat oven to 450F. Toss green beans with olive oil on large rimmed baking sheet. Roast until browned and almost tender, stirring occasionally, about 10 minutes. Sprinkle beans with garlic, salt, and pepper; toss to combine. Continue roasting until beans are tender, about 2 minutes longer. Transfer to bowl...

Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round. Fit endives, cut sides down, snugly in skillet. Add broth, lemon juice, butter bits, sugar, and salt, then cover endives with wax-paper round, buttered side down, and simmer until endives are tender and liquid is thickened and reduced to about a quarter of its original volume, 20 to 25 minutes...

Line heavy medium skillet with lemon slices. Sprinkle tuna with salt and pepper and place atop lemon. Add just enough olive oil to cover tuna. Poach tuna over medium-low heat until almost cooked through, about 3 minutes. Using slotted spoon, transfer tuna to plate. Discard lemon slices.Discard all but 1 tablespoon drippings from skillet. Add green onion and sauté over medium-high heat 1 minute...

1. In a large mixing bowl combine tomatoes, juice, ham, beans, cucumber or squash, chopped pepper, green onions, and dressing. Cover and chill for 2 to 24 hours. If desired, serve with bottled hot pepper sauce. *Note: If you're not so hot about hot and spicy food, you can use regular vegetable juice, or even the reduced-sodium version. Make-Ahead Tip: Combine ingredients; cover and chill for 2 to 24 hours...

1. Use a table knife to spread half of the refried beans on 1 tortilla. 2. Place bean-topped tortilla in a medium skillet or griddle with the bean side up. Put skillet on a burner. Turn the burner to medium heat. Sprinkle half of the cheese over tortilla. Top with 1 plain tortilla. 3. Cook over medium heat about 3 minutes or until cheese begins to melt. Use a pancake turner to turn quesadilla over. Cook 2 minutes more...

1. For dressing, in a screw-top jar combine cilantro, olive or salad oil, lime juice, orange juice, garlic, and salt. Cover and shake well. Chill until serving time. Shake well before using. 2. Cut chicken into thin, bite-sized strips. In a large skillet cook chili powder, cumin, salt, and red pepper in hot oil over medium-high heat for 30 seconds. Add chicken strips and cook for 2 to 3 minutes or until lightly browned and no longer pink. 3...

1. Place torn bread in a food processor bowl or blender container. Cover and process or blend until bread resembles coarse crumbs. Transfer crumbs to a large bowl and set aside. Place cilantro and garlic in the food processor bowl or blender container; cover and process or blend until finely chopped. Add beans, 1 of the chipotle peppers, 1 to 2 teaspoons of the adobo sauce (reserve remaining peppers and sauce for another use), and cumin...

1. In a medium saucepan cook 1/2 cup onion and garlic in hot oil until tender but not brown. Carefully stir in the drained beans, undrained tomatoes, and ground red pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes. 2. To serve, mound rice on individual plates; make a well in the centers. Spoon black bean mixture into centers. If desired, sprinkle with chopped onion...

1. If using fresh green beans, precook, covered, in a medium saucepan in a small amount of boiling water for 10 minutes. Drain; set aside. 2. Place margarine or butter in a wok or large skillet. (Add more margarine as necessary during cooking.) Preheat over medium-high heat until margarine melts. Stir-fry green beans in margarine for 3 minutes. 3. Add mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender...

1. Cook pasta according to package directions, adding fresh green beans to pasta the last 5 to 7 minutes of cooking. (Or, add frozen and thawed beans the last 3 to 4 minutes.) Rinse pasta and beans well under cold running water; drain thoroughly. 2. In a large mixing bowl combine Italian dressing, tarragon, and pepper. Add pasta, beans, and radicchio or cabbage; toss gently to coat...

1. In a 2-quart saucepan cook fresh beans, covered, in a small amount of boiling water for 10 to 15 minutes. (Or, cook frozen beans for 6 to 8 minutes or until the beans are just tender.) Drain. 2. In a large skillet heat margarine or butter; add beans and pepper. Cook and stir, uncovered, over medium-high heat for 2 minutes. Stir in beer, onion, thyme, and salt; remove from heat...

1. Cook the green beans according to the package directions, except omit salt. Drain well. 2. Meanwhile, in a small saucepan cook the onion in margarine until onion is tender. Stir in the bread crumbs; set aside. 3. In a large mixing bowl stir together the soup, yogurt, pimiento, and pepper. Stir in the beans. Transfer mixture to a 1-quart casserole. Sprinkle bread crumb mixture atop beans in casserole. 4...

In a large saucepan brown sausage; drain fat. Stir in broth, black beans, hominy, tomatoes, potatoes, sweet pepper, onion, garlic, chili powder, and oregano. Bring to boiling; reduce heat. Cover and simmer for 30 minutes...

1. Stack tortillas and wrap tightly in foil. Bake in a 350 degree F oven for 10 minutes or until warm. 2. For filling, combine beans and cheese soup. Spoon about 1/3 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 8 individual au gratin dishes or two 2-quart rectangular baking dishes. 3...

1. In a medium skillet place chicken breasts, chicken broth or water, bay leaf, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until chicken is tender and no longer pink. Drain, reserving broth. Let chicken stand until cool. Use a fork to pull chicken apart into long, thin shreds. Set aside. Remove bay leaf from broth. 2. Stack tortillas and wrap tightly in foil...

1. Cook noodles according to package directions; drain. Mash one can of the beans; set aside. 2. Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, unmashed beans, tomato sauce, and snipped cilantro; heat through. 3. In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside...

1. Cook frozen corn according to package directions, except omit any salt and margarine or butter. Drain. Rinse with cold water. Drain. 2. In a mixing bowl stir together corn, kidney beans, sweet pepper, salsa, cilantro, cumin, and garlic. Cover and refrigerate for at least 2 hours or up to 8 hours. 3. To serve, mound corn mixture on 4 lettuce-lined plates...

1. Rinse beans. In a large saucepan combine beans and water. Bring to a boil; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, soak beans overnight in a covered pan.) Drain and rinse the beans. 2. In a large saucepan or Dutch oven cook the onion and garlic in hot oil until tender. Stir in chili powder, cumin, oregano, paprika, salt, and ground red pepper. Cook and stir for 1 minute...

1. In a medium mixing bowl stir together lemon juice, oil, sugar, dill, black pepper, and garlic. 2. Add beans, sweet pepper, cucumber, and green onions. Toss to coat. Cover and refrigerate for 2 hours.Make-Ahead Tip: Prepare as above. Cover and refrigerate for up to 24 hours...

1. Rinse beans. In a large saucepan combine beans and the 3 cups water. Bring to a boil; reduce heat. Simmer, uncovered, for 15 to 30 minutes or until skins soften. Let stand for 1 hour. Drain. 2. To peel beans, with a knife remove skin from one end of the bean. Peel off remaining skin. 3. In the same saucepan combine the peeled beans, 3 cups water, carrot, onion, garlic, bouillon granules, and basil. Bring to a boil; reduce heat...

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...

Stir together chopped artichoke hearts, sour cream, salad dressing, and chives. Place in serving bowl. Surround with pretzels and/or melba toast rounds for dipping. Makes about 2-1/2 cups (40, 1-tablespoon servings). Make-Ahead Tip: Prepare dip. Cover and chill 1 hour ahead...

1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Crumble bacon; set aside. Discard any fat in skillet. 2. Wipe out skillet. Add ground beef and onion. Cook and stir over medium heat until beef is brown and onion is tender. Drain off any fat. Set mixture aside. 3. Drain kidney beans, butter beans and great Northern beans, reserving the liquid...