Layer first 6 ingredients in serving bowl. Serve with 2 Tbsp. dressing.

Combine ingredients.

Combine all ingredients except cheese and nuts.,For each serving: Place 2 cups salad on serving plate; top with 1 Tbsp. each cheese and nuts.

Place cream cheese and milk in large saucepan; cook on low heat until cream cheese is completely melted| stirring occasionally.,Add artichokes| Parmesan cheese| spinach and garlic powder; cook until thoroughly heated| stirring occasionally.,Spoon 1/2 cup of the artichoke filling down center of each crepe; roll up.

For each serving: Toss 2 cups of the arugula with 4 oz. of the mozzarella cheese and 2 Tbsp. of the dressing. Place on serving plate.,Top with 1/2 oz. of the onion| 1 Tbsp. of the pine nuts| 1/4 cup of the oranges and 2 oz. of the prosciutto.

For each serving: Toss 1 oz. of the arugula with 1 Tbsp. of the dressing. Place 1 each eggplant slice| tomato piece| zucchini slice and yellow squash slice on plate; top with 1 Tbsp. peppers and cluster of arugula. Sprinkle with 1 Tbsp. parsley and 1 tsp. pine nuts.

Asian Pork: Mix first 3 ingredients until blended. Add to meat in non-reactive container; mix well. Refrigerate at least 4 hours or overnight.,For each serving: Cook 3/4 cup Asian Pork in saucepot until heated through. Lightly grill cut sides of 3 connected roll halves until toasted; place| toasted side up| on serving plate. Top with Asian Pork and 1 cooked egg. Surround with 1/2 cup kimchee. Sprinkle evenly with 1/2 Tbsp. each basil| cilantro and scallions; and 1/4 tsp. sesame seeds.

Roll out each ball of pizza dough on lightly floured surface into 12x7-inch oval| 1/8 inch thick. Grill on medium-high heat 2 to 3 min. or until grill marked on both sides. Remove from grill. Brush both sides of each crust evenly with 1 tsp. of the dressing; set aside.,Saute onions in remaining dressing in large skillet on medium-high heat 1 to 2 min. or until onions are translucent. Place in large bowl. Add asparagus and tomatoes; mix lightly.,For each serving: Place 1 flatbread in parchment paper-lined sheet pan. Top with 1-1/2 oz. ham| about 3/4 cup of the vegetable mixture| 3/4 cup of the mozzarella cheese and 2 Tbsp. each of the Parmesan and Asiago cheeses. Bake in 375ºF-convection oven 4 to 5 min. or until cheese is melted. Sprinkle with 1 Tbsp. basil.

Au Gratin Potatoes: Coat 3 half-hotel pans (or 1 half-hotel pan for trial recipe) with cooking spray. Pour 4 oz. bechamel sauce into each prepared pan; top with 14 oz. potato slices| overlapping to make even layer. Cover with remaining sauce.,Sprinkle 1 cup cheese over sauce in each pan| then drizzle 1/4 cup milk along sides of pan to moisten. Cover with foil. Bake in 350ºF convection oven 15 min.,Remove foil. Bake potatoes additional 3 to 5 min. or until bubbly and browned. Cut potatoes in each pan into 4x2-1/2-inch rectangles.,For each serving: Season 1 steak with salt and pepper. Grill to desired doneness. Top with 1 oz. steak sauce and 1 potato rectangle. Serve over bed of 4 grilled scallions.

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

Place half the radicchio leaves in single layer in sheet pan. Roast in 350ºF convection oven 10 min. or until crisp. Cool.,Dressing: Whisk mustard and vinegar until blended. Gradually add oil| whisking constantly until blended.,Salad: Combine ingredients. Add Dressing; mix lightly.,For each serving: Line 1 roasted radicchio with unroasted radicchio leaf; fill with 1-1/4 cups Salad.

Roll out each ball of pizza dough on lightly floured surface to 9-inch circle| 1/8 inch thick. Place four crusts on each of three parchment paper-lined full-sheet pans (or on half-sheet pan for trial recipe). Dock crusts; spray with cooking spray. Cover crusts in each pan with bottom of a second sheet pan to prevent crusts from curling as they bake.,Bake in 375ºF-convection oven 3 to 5 min. or until crusts are partially baked. Remove from oven. Remove top pans.,For each serving: Spread 1/3 cup of the salsa to within 1/2 inch of edge of one of the crusts. Top with 1/4 cup onions| 1 cup eggs| 2 Tbsp. bacon| 1 Tbsp. cilantro and 1/3 cup cheese. Bake in 375ºF-convection oven 6 to 8 min. or until crust is golden brown| cheese is melted and pizza is heated through. Drizzle with 1-1/2 Tbsp. dressing.

Mix all ingredients; cover.,Refrigerate several hours or untill ready to serve.

Dough: Heat milk to 90ºF. Add to yeast in small bowl; stir until dissolved.,Combine flour and salt in bowl of upright mixer fitted with dough hook attachment. Whisk eggs| butter and granulated sugar in separate medium bowl; add to flour mixture along with the milk mixture. Knead with mixer until mixture forms smooth dough| adding more flour| 1 Tbsp. at a time| if necessary. (Dough should be soft and slightly sticky to the touch.) Divide dough into 6 balls (or into 3 balls for trial recipe)| about 14 oz. each. Place balls in 2 hotel pans sprayed with pan release (or in 1 prepared hotel pan for trial recipe); cover and place in warm place to let rise 1 hour.,Mix brown sugar and cinnamon. Punch down dough balls. Roll each ball into 12x8-inch rectangle on lightly floured surface; brush with 2 oz. butter| then top with 2 Tbsp. brown sugar mixture and 2/3 cup bacon pieces. Roll up dough| starting at one long side and brushing edge of other long side of rectangle lightly with water to help seal seam in each log.,Cut each log into 8 slices. Place 24 slices| cut-sides up| in each of 2 greased parchment-lined half-sheet pans (or in 1 prepared pan for trial recipe); cover. Let rise in warm place 30 to 40 min.,Bake in 325ºF convection oven 20 to 25 min. or until tops are lightly browned.,Cream Cheese Icing & Topping: Beat all ingredients except bacon in mixing bowl fitted with paddle attachment until well blended; spread onto tops of warm rolls. Heat bacon in saute pan until crisp; drain. Sprinkle over rolls.

Beat dressing| cheese| parsley and black pepper with wire whisk until well blended; cover. Refrigerate at least 2 hours.,For each serving| toss 1 oz. arugula with 1 Tbsp. of the dressing mixture; place on salad plate. Top with 1 eggplant slice| 1 tomato piece| 1 zucchini slice| 1 squash slice and 1 Tbsp. red peppers. Sprinkle with 1 tsp. pine nuts.

For each serving: Place 12 oz. ice cream and 1 Tbsp. dry pudding mix in blender; blend well. Add chopped wafers; pulse just until combined| leaving pieces of wafers visible.

Heat 7 Tbsp. oil (or 1 Tbsp. oil for trial recipe) in skillet on medium heat. Add chicken; cook and stir 5 min. or until done.,Heat remaining oil in large saucepot. Add carrots| celery| peppers and red onions; saute 5 to 10 min. or until tender. Stir in chicken| tomatoes| beans| broth| barbecue sauce and seasonings; simmer 30 min.| stirring occasionally.,For each serving: Spoon 1-1/2 cups chili into serving bowl; top with 1-1/2 Tbsp. cheese| 1/2 Tbsp. green onions and 1/4 tsp. combined sour cream and milk.

For each flatbread: Roll out 1 dough ball to 1/2-inch thickness. Grill dough on high heat until crisp on both sides. Brush with 2 Tbsp. barbecue sauce.,Cut 5 asparagus spears into 2-inch pieces and toss with 1 tsp. barbecue sauce; set aside. Top each flatbread with 3/4 cup arugula| 1 oz. prosciutto slices| reserved asparagus and 1 egg.

Add water to drink mix in 2-gal. pitcher (or in 2-qt. pitcher for trial recipe); stir until mix is dissolved.,Stir in basil.,Serve over ice.

Mix barbecue sauce and mayonnaise; cover. Refrigerate until ready to use.,For each serving: Toss 2 cups of the salad greens with 4 oz. chicken| 2 Tbsp. corn| 2 Tbsp. red peppers and 1-1/2 Tbsp. onions in large bowl. Add 1/4 cup of the barbecue sauce mixture; toss to coat. Spoon onto serving plate.

Barbecue Chicken: Season chicken with salt and pepper; dust with flour. Pan-sear each side in vegetable oil on medium heat. Coat with Barbecue Sauce.,Bake in 375ºF standard oven until done (165ºF). Cool. Refrigerate until ready to use.,Pita Wedges: Spray pita breads with cooking spray; sprinkle with chili powder. Grill or bake until warm. Cut each pita into 8 wedges. Set aside.,Salad: Combine romaine| carrots| onions| cheese and peppers.,Spoon 1-1/2 cups salad mixture onto serving plate. Top with 1 sliced chicken breast| 4 tomato wedges and 3 Pita Wedges. Drizzle with 2 Tbsp. dressing.

Toss chicken strips with barbecue sauce and peppers.,For each serving: Place 2 Singles in center of 1 tortilla; top with 3/4 cup (5 oz.) of the chicken mixture.,Fold sides of tortilla in from center; roll up tightly from bottom. Wrap in paper wrap. Cut diagonally in half to serve.

Mix mayo| barbecue sauce and vinegar until blended. Refrigerate until chilled.,Combine remaining ingredients.,Add dressing; mix lightly.

BBQ-Dijon Glaze: Saute garlic in hot oil on medium heat 1 to 2 min. or until golden brown. Stir in onions and crushed red pepper. Saute 3 to 5 min. or until onions are tender. Add vinegar; cook 10 min. or until mixture is reduced by half| stirring occasionally. Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 15 min.| stirring occasionally. Keep warm until ready to use.,Hominy Squares: Cook bacon in large skillet on medium heat until crisp. Stir in garlic; cook 1 to 2 min. or until golden brown. Add onions; cook 3 to 4 min. or until tender| stirring occasionally. Add orange zest; mix well. Remove from heat. Let stand 2 min. Return to heat. Stir in chicken broth.,Bring to boil. Gradually add grits| stirring constantly; cook 3 to 4 min. or until grits are soft and mixture is thickened| stirring frequently. Add cheese| chipotle puree| salt and pepper; cook until cheese is melted| stirring constantly. Spread evenly into six half-hotel pans (or into one half-hotel pan for trial recipe) sprayed with cooking spray.,Refrigerate| uncovered| 1 hour or until completely cooled. Cover. Refrigerate an additional 2 hours or until well chilled. Cut hominy in each pan into eight pieces.,Orange-Braised Collard Greens: Blanche collard greens in salted boiling water 2 to 3 min. or until bright green. Drain well.,Meanwhile| saute garlic in hot oil 1 to 2 min. or until golden brown. Stir in greens| orange zest and juice; cook 4 to 5 min. or until mixture is slighty reduced. Add honey and seasonings; stir. Cook an additional 2 min.| stirring occasionally.,Pork Tenderloins: Season all sides of meat with Cajun seasoning| salt and pepper. Grill on medium-high heat 4 to 6 min. or until bottoms are marked with grill marks; turn. Brush evenly with 1/3 cup of the BBQ-Dijon Glaze. Grill an additional 5 min.; turn again. Brush with additional glaze. Transfer meat to sheet pans. Bake in 350ºF-convection oven 5 to 8 min. until meat is cooked through (160ºF)| or to desired doneness. Remove from oven. Let meat stand 5 min. Cut off ends; reserve for another use. Cut each tenderloin diagonally into 12 slices| each about 3/4 inch thick. Brush slices evenly with 1/3 cup of the remaining glaze.,For each serving: Cook 1 Hominy Square on preheated oiled 350ºF-flat top grill 2 to 3 min. on each side or until golden brown on both sides. Place in center of plate; top with 1/3 cup Orange-Braised Collard Greens and 3 Pork Tenderloin slices| cut-sides out. Spoon about 1-1/2 Tbsp. of the remaining BBQ-Dijon Glaze over each meat slice.