Candied Pecans: Combine ingredients; spread onto bottom of parchment paper-lined full-sheet pan (or in paper-lined half-sheet pan for trial recipe).,Bake in 350ºF standard oven 13 to 15 min. or until nuts are crystallized| stirring every 5 min. Cool completely in pan. Coarsely chop.,Cream Cheese Filling: Beat cream cheese| sugar and egg yolks in 6-qt. bowl of mixer fitted with paddle attachment until blended. (Do not overmix.) Stir in nuts. Refrigerate until ready to use.,French Toast: Whisk together whole eggs and milk until well blended. Refrigerate until ready to use.,Spread #16 scoop of Cream Cheese Filling over each of 16 bread slices (or over each of 4 bread slices for trial recipe) to within 1/4 inch of edges. Cover with remaining bread slices. Cut each sandwich into thirds.,For each serving: Heat oil in deep fryer to 350ºF. Dip 3 sandwich pieces| 1 at a time| in milk mixture| then in tempura batter. Fry 3 to 4 min. or until golden brown; drain. Serve immediately.

For each serving: Drizzle 2 Tbsp. dressing over 1 mushroom cap. Let stand 10 min. Drain; discard dressing|,Grill mushroom on medium-high heat 3 to 4 min. on each side or until tender. Meanwhile| grill 1 beef patty 2 to 3 min. on each side or to medium (160ºF)| or desired doneness; top with 1 cheese slice. Grill 30 sec. or until cheese begins to melt.,Spread 1/2 Tbsp. steak sauce onto bottom half of roll. Top with 1 lettuce piece| mushroom| cheeseburger| 1 roasted pepper piece and 1 Tbsp. of the remaining steak sauce. Cover with top of roll.

Mix mayo and dressing in large bowl.,Add remaining ingredients; toss to coat.,Refrigerate several hours or until chilled.

Marinate chicken in 1-3/4 cups plus 2 Tbsp. of the dressing (or in 5 Tbsp. of the dressing for trial recipe) in shallow non-reactive container 1 to 2 hours. Remove chicken from marinade; discard marinade.,Grill chicken on medium-high heat 4 to 5 min. on each side or until cooked through (165ºF). Remove from grill. Brush evenly with 6 Tbsp. of the dressing (or with 1 Tbsp. of the dressing for trial recipe). Cool. Cover and refrigerate until ready to use.,Meanwhile| saute mushrooms in hot oil on medium-high heat 3 to 4 min. or until tender. Stir in 1/4 cup of the remaining dressing (or 1 Tbsp. of the remaining dressing for trial recipe); saute an additional minute. Place in large bowl. Add all remaining ingredients except cheese| pepper and remaining 3 cups dressing (or remaining 1/2 cup dressing for trial recipe); cover. Refrigerate until ready to use.,For each serving: Toss 1 cup of the pasta mixture with 2 Tbsp. of the remaining dressing; place on serving plate. Slice 2 oz. of the chicken; fan out over pasta mixture. Sprinkle with 1-1/2 tsp. of the cheese and a dash of black pepper.

Vinaigrette: Beat vinegar| juices| mustard and garlic in large bowl with wire whisk until well blended. Gradually add oils| beating constantly. Add salt and black pepper; mix well. Cover. Refrigerate until ready to use.,Garlic Confit: Pour oil into small saucepan. Add garlic| thyme and crushed red pepper. Bring to boil on medium heat. Reduce heat to medium-low; simmer 4 min. Remove from heat. Let stand 30 min. (Garlic will be soft when pierced with tip of small knife.) Set aside.,Pasta: Cook pasta as directed on package; drain. Rinse| then drain again. Place in large bowl. Add oil; toss to coat. Cool| then refrigerate while preparing vegetables.,Vegetables: Combine mushrooms| fennel| zucchini| asparagus| onions and yellow squash in shallow non-reactive pan. Add 3-1/2 cups of the Vinaigrette (or 1-3/4 cups of the Vinaigrette for trial recipe); toss to coat. Refrigerate 30 to 45 min. to marinate. Meanwhile| whisk mayonnaise into remaining 1 cup Vinaigrette (or into remaining 1/2 cup Vinaigrette for trial recipe). Cover. Refrigerate until ready to use.,Drain vegetables; discard marinade. Grill vegetables until crisp-tender. Remove from grill; spread into single layer on full sheet pans. Cool completely. Cut into bite-size pieces.,Drain Garlic Confit; discard oil and thyme. Add garlic to Pasta along with the grilled vegetables| mayonnaise mixture| bell peppers| chervil| chives and parsley; toss to coat. Serve at room temperature.

For each serving: Spoon 2 Tbsp. hummus and 1 tsp. dressing into separate small ramekins. Place on serving plate with 1/4 cup of each vegetable.

Beef Marinade: Whisk all ingredients except meat until sugar is dissolved; pour over meat in non-reactive pan. Refrigerate 2 hours to marinate.,Spicy Double-Chile Dressing: Prepare dressing mix with water and vinegar| following directions on GOOD SEASONS package. Add remaining ingredients; mix well. Refrigerate until ready to use.,For each serving of Taco Salad: Cook 2 oz. of the marinated meat in nonstick skillet on high heat 1 to 2 min. or until meat is done and juices are caramelized. Shred meat; cover to keep warm.,Place 1 tostada on serving plate. Combine 1/2 oz. romaine| 1/4 oz. cabbage and 2 tsp. Spicy Double-Chile Dressing; place on tostada. Cover with second tostada. Combine 3/4 oz. kimchee and 1/3 oz. radishes; spoon over second tostada. Cover with third tostada. Top with shredded meat| 1 tsp. cilantro and 1/2 tsp. sesame seed. Drizzle plate with 1 Tbsp. of the remaining Spicy Double-Chile Dressing.

Pulled Chicken: Mix seasonings; set aside. Coat chicken with mustard; place in parchment-lined full-sheet pans. Sprinkle with seasoning mixture.,Bake in 350ºF-convection oven 10 to 12 min. or until done (165ºF). Cool completely.,Shred chicken with fork or fingers; set aside.,Asian Salad Dressing: Whisk all ingredients until well blended. Refrigerate until ready to use.,For each serving: Toss 1-1/2 cups lettuce mix and 1 cup cabbage with 1/2 cup each carrots and Pulled Chicken| 1/4 cup red onions and about 2 Tbsp. red peppers. Add 2 Tbsp. of the Asian Salad Dressing; toss to coat. Top with 1/4 cup won ton strips| 1 Tbsp. green onions and 1/8 tsp. sesame seed.

Bring cream just to simmer in saucepan; cook on medium-low heat 5 min. Turn off heat. Whisk in bistro sauce and mustard until well blended. Cover pan with foil. Hold on stove until ready to use.,For each serving: Poach 2 eggs. Meanwhile| toast 2 English muffin halves; top each with 1 cheese slice. Place under salamander 30 sec. or until cheese is melted.,Place muffin halves on serving plate; top each half with 1 oz. salmon| 1 poached egg and 3 Tbsp. bistro sauce mixture. Sprinkle evenly with 1/8 tsp. each paprika and black pepper. Garnish plate with 1 tsp. onions.

Combine mozzarella| tomatoes| pesto| bistro sauce| garlic| salt and pepper.,For 2 servings: Spoon 2 cups salad onto serving plate; top with 1 tsp. each of the remaining ingredients. Serve immediately.

Mix mayonnaise| bistro sauce| milk and lemon juice in top of double boiler placed over pan of simmering water; cook until warm| stirring occasionally. Reduce heat to low to keep sauce warm until ready to use.,For each serving: Toast 1 English muffin half; place on serving plate. Cover with 2 bacon pieces| 1 egg and 1-1/2 Tbsp. of the sauce.

Apple-Pecan Dressing: Process all ingredients in food processor until well blended. Refrigerate until ready to use.,Vegetable Slaw: Slice apples| fennel| celery root and carrots into thin julienne strips with mandolin; place in large bowl. Add raisins| pecans and onions; mix lightly.,Mini Crab Cakes: Combine crabmeat| 1 qt. of the crushed crackers (or 1 cup of the crushed crackers for trial recipe)| parsley and jalapeno peppers.,Beat eggs| dressing| mustard| lemon juice| Cajun seasoning and Worcestershire sauce with whisk in large bowl. Add crabmeat mixture; stir until blended. Season with salt and black pepper. Shape into 1-inch balls; roll in remaining 3 cups crushed crackers (or in remaining 3/4 cup crushed crackers for trial recipe). Refrigerate until ready to use.,For each serving: Cook 3 Mini Crab Cakes in 2 tsp. hot oil on medium-high heat 5 min. or until heated through and golden brown| turning occasionally. Toss about 1-1/4 cups Vegetable Slaw with 2 Tbsp. Apple-Pecan Dressing; spoon onto plate. Top with crab cakes and 1/8 tsp. lemon zest.

Mix dressing| soy sauce| ginger| sesame seed and crushed red pepper; cover.,Combine remaining ingredients in large bowl. Add dressing mixture; toss to coat. Cover.,Refrigerate 1 to 2 hours to allow flavors to blend.

Soak rice paper sheets in warm water 1 min. or until pliable. Pat dry with paper towels.,Combine salad greens and vegetables. Spoon 1-1/4 cups salad near one edge of each rice paper sheet; top with 1/4 oz. won ton strips. Fold in opposite sides of each rice paper sheet| then roll up burrito-style. Refrigerate up to 1 hour.,For each serving: Plate 2 rolls with 2 Tbsp. (1 oz.) dressing.

Pork Bellies: Mix sugar and salt; rub onto all sides of pork bellies. Place each in separate large 3 mL-thick food storage bag. Add 12 peppercorns| 1 thyme sprig and 1 bay leaf to each bag. Shingle orange slices over fat cap of each belly.,Seal bags using a vacuum sealer on the highest setting| being careful to keep the orange slices in contact with the fat cap; place in circulator bath. Cook 12 hours. When cooking is complete| place bags in ice bath to stop further cooking. Refrigerate until ready to serve.,Fig Mostarda: Mix first 4 ingredients in saucepan until well blended. Stir in figs. Bring to boil; simmer on medium-low heat 20 to 25 min. or until thickened to jam-like consistency| stirring frequently. Remove from heat. Add butter; stir until melted. Cool slightly. Process in food processor until smooth. Refrigerate until ready to use. Warm before serving.,Remove 1 Pork Belly from plastic bag. Cut into 3 portions. Cook juices in saucepan on medium heat until heated through.,For each serving: Saute 1 portion Pork Belly in 1 tsp. oil in saute pan on medium heat until browned on all sides.,Spoon 1/2 cup spinach onto serving plate; top with meat and 2 rounded Tbsp. warm Fig Mostarda. Spoon about 2 Tbsp. of the cooking liquid over all.

Sweet Orange-Curry Dressing: Mix ingredients until well blended. Refrigerate until ready to use.,For each serving: Combine 1/3 cup each cucumbers| diced mangos and nuts; 1/4 cup coconut; and 1 Tbsp. each onions| cilantro and mint. Add 1 Tbsp. Sweet Orange-Curry Dressing; mix lightly. Arrange 3 mango slices on serving plate; top with salad.

Crab & Shrimp Salad: Combine all ingredients except shellfish in large bowl. Stir in shellfish. Refrigerate until ready to use.,Roasted Corn & Jicama Salad: Combine all ingredients. Refrigerate until ready to use.,For each serving: Spoon 1/2 cup Roasted Corn & Jicama Salad onto serving plate; top with 1 avocado half. Fill avocado with 1/2 cup Crab & Shrimp Salad.

Frittata: Cook pasta as directed on package; drain. Rinse| then drain again; set aside.,Meanwhile| blend eggs| cream cheese and milk| in trial-size batches| in blender until well blended; pour into large bowl. Stir in vegetables and 1/2 of the combined cheeses.,Heat 4 well-oiled 12-inch saute pans on high heat. (Or| heat 1 pan for trial recipe.) Reduce heat to medium-high. Add 4 cups pasta to each pan; cook| without stirring| 2 to 3 min. or until pasta is slightly crisp but not browned on bottom. Top each with about 5-1/2 cups of the vegetable mixture; cook 3 to 4 min. or just until egg mixture around edge starts to set. Place in 350ºF-convection oven.,Bake 25 min.; cover with foil. Bake 18 to 20 min. or until knife inserted in centers comes out clean. Sprinkle with remaining cheese mixture. Bake 1 to 2 min. or until cheeses are melted. Remove from oven. Let stand 10 min. before cutting each into 12 wedges to serve.,Salad: Toss greens with all remaining ingredients except dressing.,For each serving: Toss 1 cup Salad with 2 Tbsp. dressing. Serve plated with 1 Frittata wedge.

Pour dressing over chicken in shallow non-reactive pan. Refrigerate up to 2 hours.,Remove chicken from marinade; discard marinade. Grill chicken on medium-high heat 2 to 3 min. on each side or until done (165ºF). Keep warm.,For each serving: Spread each of 2 toast slices with 1 Tbsp. mayo. Fill with 1 chicken breast| 2 Tbsp. salad greens| 1 pepper half and 1 cheese slice.

Combine ingredients.

Season scallops with salt and black pepper. Saute in 2 Tbsp. of the oil (or in 1/2 Tbsp. of the oil for trial recipe) on medium-high heat 2 to 3 min. on each side or until opaque. Remove from skillet; cool. Meanwhile| season shrimp with salt and black pepper. Saute in separate skillet in remaining 2 Tbsp. oil (or in remaining 1/2 Tbsp. oil for trial recipe) 2 to 3 min. on each side or until shrimp turn pink. Remove shrimp from skillet; cool.,Cut scallops into quarters| then cut shrimp in half; place in large bowl. Add all remaining ingredients except cheese; toss to coat. Season with salt and black pepper; cover. Refrigerate up to 1 hour.,For each serving: Plate 1 cup of the salad; sprinkle with 1 Tbsp. cheese.

Coconut-Ginger Cream Cheese Filling: Beat cream cheese in 6-qt. bowl of electric mixer fitted with paddle attachment 1 min. Scrape bottom and side of bowl. Add coconut milk and ginger; beat until well blended. Add whipped topping; beat on low speed just until blended. Refrigerate until ready to use.,Tropical Fruit Topping: Combine ingredients. Refrigerate until ready to use.,Pancakes: Whisk eggs| milk| oil| extract and pancake mix just until large lumps disappear. (Over mixing causes pancakes to toughen.) Let stand 1 to 2 min. to thicken.,Heat lightly oiled 12-inch saute pan on medium-low heat. For each pancake| spoon 1/4 cup batter into pan; immediately spread to 5-inch circle. Cook 2 to 3 min. on each side or until golden brown on both sides. Repeat with remaining batter| brushing pan with remaining oil as needed.,For each serving: Place 1 Pancake on serving plate; spread with 1 Tbsp. Coconut-Ginger Cream Cheese Filling. Repeat with second and third pancakes| overlapping each slightly into fanned pattern. Top with 1/2 cup Tropical Fruit Topping. Sprinkle with 1 tsp. coconut. Drizzle with 1 tsp. honey.

Spicy GREY POUPON Dressing: Cook sugar and water in saucepan until sugar is completely dissolved| stirring frequently. Cool 10 min.,Blend remaining ingredients in bowl with hand blender. Add sugar water; mix well.,Noodles: Pulse flour in food processor until aerated. With motor running| gradually add water until smooth dough ball is formed. Divide dough into 8 balls (or into 4 balls for trial recipe). Place each ball in resealable plastic bag; let rest 2 hours.,Bring large pot of lightly salted water to boil. Prepare a bowl of ice water for shocking cooked noodles.,Place 1 dough ball on work surface dusted with cornstarch; roll to 20x12-inch rectangle. Cut into 60 (2-inch square) noodles. Repeat with remaining dough.,Add noodles to boiling water; cook 1 to 2 min. or until they float to surface| stirring frequently. Remove noodles from hot water| then shock in ice water. Drain; spread into single layer on sheet pans to dry.,Mushrooms: Toss mushrooms with soy sauce. Heat large nonstick skillet on high heat. Working in batches| drain mushrooms then sear in hot pan 1 min. on each side. (Do not crowd mushrooms in pan.) Refrigerate until completely cooled. Cut into 1/4-inch-thick slices.,For each serving: Combine 1/2 cup Napa cabbage| 12 asparagus pieces| 10 Noodles| 2 Tbsp. onions and 1 Tbsp. each Mushrooms| nuts and cilantro. Add 2 Tbsp. Spicy GREY POUPON Dressing; toss to coat.,Place 2 bok choy pieces on chilled serving plate. Top with salad. Garnish with lime wedge.

Process all ingredients in food processor until well blended.,Pour into storage container.,Refrigerate several hours or until chilled.