Ingredients:

3 tablespoons cold pressed olive oil
2 onions or 6 cloves garlic, chopped
2 (15-oz.) cans refried beans
3/4 cup water
1/2 teaspoon basil
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon sea salt

Method

Using a deep skillet, sauté the onions or garlic in olive oil until dark brown. Lower heat and add remaining ingredients. Cook for another 5 minutes. Serve with vegetables.

Source: Dr. Allocca recipes

Ingredients:

2 Tablespoon Olive oil
3/4 Cup Julienned yellow onions
1 Teaspoon Minced garlic
1 Tablespoon Finely−chopped parsley
1 Tablespoon Rice wine vinegar
Salt; to taste
Freshly−ground black pepper; to taste
1/2 Fat; 0 Other Carbohydrates

Method

In a saute pan, over high heat, heat the olive oil. Add the onions and saute
until caramelized, about 3 to 4 minutes. Add the garlic, parsley, and rice
wine vinegar. Saute for 1 to 2 minutes. Season with salt and pepper. This
recipe yields about 1 cup of marmalade.

Source: The Very Best of Emeril

Ingredients:

8 small squid
1 small onion,chopped
2 tablespoons raisins
1−1/2 cups bread crumbs
1 teaspoon minced parsley
2 tablespoons grated Parmesan cheese
salt and pepper
1 egg ,well beaten
1 #2 can tomatoes
4 tablespoon olive oil
1 clove garlic

Method

Have fish dealer clean squid thoroughly, removing eyes, outside skin and
intestines. Cut off heads and tentacles. Wash well, and drain. Combine
remaining ingredients, and fill the cavity in each squid with stuffing. Sew
squid closed, or fasten with toothpicks. Place in baking dish or pan, and
cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil,
1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add.
Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree
for 35 minutes, or until tender. Serve whole with sauce.

Source: e-cookbooks.net

Ingredients:

1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning

Method

Peel onions and cut top-to-bottom in large wedges. Cut tops from bell
peppers, remove core, and cut in large top-to-bottom pieces. Trim ends
from squash and cut in diagonal rounds, about 1/2″ thick. Toss all
vegetables in a large bowl with olive oil and seasoning, breaking up the
onion wedges somewhat. Place in a single layer on a very hot grill
(watch out for the flare-ups!) and grill, turning occasionally, until peppers
are slightly charred and veggies are tender (about 5 minutes).
Serve immediately. These are also good refrigerated, then microwaved to reheat.

Source: The Grill Master

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

Ingredients:

1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Method

Cut 6 chicken Breasts into strips, or you can by chicken tenders in the store.
Marinate them overnight . Preheat the shortening in a deep-fryer to 350 degrees.
Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture. Dip the the
chicken into the coating and then double dip. Fry in fryer a few at a time till
they are golden brown about 5 minutes or until they float.
Remove the chicken to a rack and allow to drain for 5 minutes.

The Colonel has decided to make Hot and Spicy Strips that ran for short times
the difference is the second dip it is dipped into hot sauce then breaded again
and then fried just like the original crispy strips. For the barbecue strips make
the strips the original way and then dip into the Honey Barbecue Dipping Sauce.
The Colonel deiced that wings were going to be a good thing to serve and so he
decided to create fried wings that are very tasty. The Honey Barbecue wings are
tasty . After they are made they are dipped into the Honey Barbecue Dipping Sauce.
If you don’t want the honey barbecue wings just serve themas the regular wings.

Source: KFC Recipes Cook Book

Ingredients:

For the chips

3 3/4 pints (2 litres) vegetable oil
2 pounds (950 grams) floury potatoes, like russets,
peeled and cut into large chips

For the batter

1 cup plain flour
1 cup beer
2 egg whites, whipped to soft peaks
Salt

4 (9 ounce/250 gram) fillets haddock or cod, skin on,
and pin boned

Method

Pour all the vegetable oil into a deep pan or deep
fat fryer, and heat to 300 degrees F (160 degrees C.)
Blanch the cut potatoes in the oil until soft, but
not coloured, about 4 minutes. Remove and drain.
Mix together the flour and the beer, and then fold in
the egg whites. Turn up the heat of the oil to 350
degrees F (180 degrees C). Dip the fish in the batter
and fry for a few minutes with the chips until golden brown.
Drain on kitchen paper and serve with bread and
butter, wally’s (battered, deep fried pickles served
with ranch dressing), and pickled eggs.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Easy

Source: Jamie Oliver Cook Book

ingredients:

4 skinless, boneless chicken breasts
2 cups corn oil
1 egg, beaten
1/3 cup water
1/3 cup all-purpose flour
1-1/2 tablespoons sesame seeds, toasted
1-1/2 teaspoons salt

Method

Rinse chicken with cold water and pat dry with paper towels. Cut into
1×1x1/2 inch pieces. Fill a deep fryer with corn oil, no more than 1/3 full.
Heat to medium heat. Place egg and water in a small bowl and mix well. Add
the flour, sesame seeds and salt, stirring until a smooth batter is formed.
Dip chicken pieces in batter and drain off any excess. Add battered chicken,
a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden
brown and done (remove chicken from oil to test). Drain on paper towels.

Source: Cooking & Recipes - Top 200 Recipes