Ingredients:

2 medium leeks, green tops trimmed, split up to the root ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoon unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
salt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves
1 cup Apple Wood chips

Method

Prepare a medium-hot fire in the grill. Coat the leeks with olive oil.
When the coals are covered in gray ash add the presoaked chips to the fire.
When the chips start to smoke place the leeks and peppers on the cooking
grid directly over the fire.
Grill, turning as needed, until leeks are tender and golden brown, about
10-12 minutes, and skin of peppers is charred, about 15 minutes. Remove the
leeks from grill and let cool. Remove the peppers from the grill and place
in a paper or plastic bag and seal; set aside and allow to steam.
When cool, trim root ends from leeks, then cut into thin strips. Peel and
seed bell peppers and cut into thin strips.
Meanwhile, heat a large pot of water to boiling.
Heat butter in a large skillet over medium heat. Add garlic and cook,
stirring frequently, until pale golden. Add vermouth, and reduce to syrupy
consistency. Stir in leeks and peppers and season with salt and pepper.
Salt boiling water, add pasta, and cook until tender but still firm to the
bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme
and serve hot.

Source: The Grill Master

Ingredients:

30 ounce can Navy Beans, drained
2 tablespoons water
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons cider vinegar
4 teaspoons minced fresh onion
4 pieces bacon, cooked and then crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder

Method

Drain the navy beans and place in a microwave safe dish. Add the precooked bacon. In a bowl combine all the other ingredients to make a sauce. Pour the sauce over the beans and mix well. Allow them to sit overnight in the refrigerator. When you are ready to serve them microwave them for 5 minutes then stir and microwave again for 7 minutes or till heated through.
A favorite has to be the buttermilk biscuits they are so light and fluffy they just melt in your mouth. They were made fresh daily in every store. Now due tot he popular demand of these biscuits, they come frozen.

Source: KFC Recipes Cook Book

Ingredients:

clear soup
butter
flour
parmesan
eggs

Method

Make a roux by frying two ounces of butter and two ounces of flour, add
an ounce of grated cheese and half a cup of good stock. Mix up well so
as to form a paste, and then take it off the fire and add the yolks of
four eggs, mix again and form the again and form the paste into little
quenelles. Boil these in a little soup, strain off, put them into the
tureen and pour a good clear soup over them.

My London ‘father’, Gennaro Contaldo, makes these to
use up all his leftover antipasti. They’re great, a
complete snack.

Ingredients:

Basic bread recipe

Just over 2 pounds (1 kilogram) strong bread flour
Just over 1 pint (625 millilitres) tepid water
1 ounce (30 grams) fresh yeast or 3 (1/4 ounce/7
gram) sachets dried yeast
2 tablespoons sugar
Sea salt
Extra flour, for dusting

Filling

2 courgettes (zucchini), sliced and char-grilled
2 artichoke hearts, char-grilled and sliced
A handful black olives
A handful sun-dried tomatoes
A couple slices Parma ham
A bunch basil, leaves ripped
A drizzle olive oil
A drizzle herb vinegar
1 ball mozzarella, ripped
A handful Parmesan shavings
A couple fresh plum tomatoes
2 ounces Montgomery cheddar
A good drizzle extra-virgin olive oil
Freshly ground black pepper
Maldon sea salt

Method

For the bread

Stage 1: Making a Well Pile the flour on to a clean
surface and make a large well in the centre. Pour
half the water into the well, then add your yeast,
sugar and salt and stir with a fork.
Stage 2: Getting It Together Slowly, but confidently,
bring in the flour from the inside of the well. (You
do not want to break the walls of the well, or the
water will go everywhere). Continue to bring the
flour into the centre until you get a stodgy,
porridge-y consistency, then add the remaining water.
Continue to mix until it’s stodgy again, then you can
be more aggressive, bringing in all the flour, making
the mix less sticky. Flour your hands and pat and
push the dough together with all the remaining flour.
(Certain flours need a little more or less water, so
feel free to adjust).
Stage 3: Kneading! This is where you get stuck in.
With a bit of elbow grease, simply push, fold, slap,
and roll the dough around, over and over, for 4 or 5
minutes until you have a silky and elastic dough.
Stage 4: First Proof Flour the top of your dough. Put
it in a bowl, cover with plastic wrap, and allow it
to proof in a warm, moist, draught-free place until
doubled in size, about half an hour. This proof will
improve the flavor and texture of your dough, and
it’s always exciting to know that the old yeast has
kicked into action.
Preheat the oven to 350 degrees F (180 degrees C/gas 4).
Chop and mix all the ingredients for the filling and
season well.
Divide the dough into 8 pieces. Roll into balls,
using flour for dusting. Then roll into little
frisbee shapes just over 1/4-inch (0.5 centimetre)
thick. Place a good spoonful of your filling into the
middle of each, brush the edges with a little water,
then fold the rounds in half, pushing their edges to
seal. Some people prefer to use a fork to do this but
I just pinch them with my fingers. Dust with flour,
do the same with all the others and move to a flourdusted
baking tray. Allow to sit for 5 minutes, then
score the top of the bread to allow your filling to
bubble over when cooking. Bake in your preheated oven
for 20 minutes, until golden and scrumptious-looking,
and allow to cool. Always good for picnics or as
portable food.

Yield: 8 calzones
Prep Time: 25 minutes
Inactive Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Medium

Source: Jamie Oliver Cook Book

This is a concoction that I often bought from street vendors in India. My
mouth still waters whenever I think of Bhel. The recipe presented here was
taken off the net, and I haven’t had a chance to try it yet. I include the note
from the contributors:
Warning: This recipe is directed at those who know what Bhelpuri
tastes like, quantities mentioned are approximate, proportions are
left to the reader’s taste. Purists will have to go to an Indian
grocery shop. Deviationists may use substitutes. The most im-
portant thing is to keep the puffed rice-sev mixture crisp by not
adding the other ingredients to it until it is served. This should
be done on the plate.

Ingredients:

Puffed Rice (1 carton of Rice Krispies may be used)
1 packet Bhel mix or Sev
2 cups Mashed boiled potatoes (mashed coarsely and then salted)
1/2 cup Chopped fresh coriander leaves (a.k.a Chinese parsley)
3 Tbsp Freshly roasted and ground cumin
to taste Green chilies
1-2 Tbsp Freshly ground black pepper
to taste Tamarind
to taste Jaggery (or Brown Sugar)
1 cup Chopped onions.

Method

1. First boil the potatoes, mash them, salt them, and add pepper to taste.
Add some coriander leaves too.
2. Roast the cumin and grind it.
3. Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water,
and let it simmer and thicken gradually. Dissolve the jaggery (or sugar)
until the sauce becomes tart and slightly sweet. (You may add some
salt and ground red paprika, if you want to.) The sauce should be of
a consistency slightly thinner than maple syrup. Pour into a serving
container (like a creamer). Mix the pu ed rice and sev/bhel mix in a large bowl.
4. On a plate, serve the rice-bhel mixture, add the potatoes, then the
onions, chilies, and then dust the cumin powder over it. Next pour
on the sauce and top with the coriander garnish. (Add salt/pepper to taste).
5. Mix the ingredients on the plate and eat.

Source: Indian Recipes cook book

Ingredients:

1 pound dry Great Northern beans
8 cups water
12 baby carrots
1 cup chopped onion
1/2 pound chopped ham
1/4 cup ketchup
salt and pepper to taste

Method

1 In a large bowl, combine the beans with the water, cover and let soak overnight.
2 In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more
water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.

Source: e-cookbooks.net

Ingredients:

1/2 cup butter
3/4 cup white corn syrup
1 cup packed brown sugar
1 cup chopped pecans
1 cup almonds
1 (12 ounce) package crispy corn and rice cereal

Method

Preheat oven to 275F. Spray a large roasting pan with non-stick cooking
spray. In a medium-size microwave safe bowl, mix butter, white corn syrup
and brown sugar. Place the mixture in the microwave and cook 2 minutes, or
until butter melts. Place the cereal, pecans and almonds into the prepared
roasting pan. Pour the melted butter mixture over the cereal and nuts and
mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring
every 15 minutes. As the snack mix is cooling, be sure to continue to stir
so that the mix will not harden into one big lump.

Source: Cooking & Recipes - Top 200 Recipes

Ingredients:

1 Tbs. Dijion Mustard
1 Tbs. Spicey Brown Mustard
2 Tbs. Heavy Whipping Cream
1 Packet Splenda

Method

Mix all ingredients and serve! Origionally, I thought this up as a
dip for chicken, but it also makes the BEST salad dressing. If
you’ve been missing honey mustard dressing (It’s my personal
favorite!) suffer no more!

Source: Atkins Diet Recipes