Ingredients:

2 cups flour
3/4 cup boiling water
2 tablespoons sesame oil

Method

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a
fork until dough is evenly moistened. On a lightly floured board, knead
dough until smooth and satiny, about 5 minutes. Cover and let rest for 30
minutes.
2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal
pieces. Roll each piece into a ball, then flatten slightly into a pancake.
Brush top of each pancake with a light coating of sesame oil.
3. Place 1 pancake on top of a second pancake, oiled sides together. With a
rolling pin, roll to make a circle 6 inches in diameter. Stack and roll
remaining pairs of pancakes the same way. Cover with a damp cloth to
prevent drying.

Cooking

1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes
and cook, turning once, until lightly browned and bubbles appear on the
surface, about 2 minutes on each side. Remove from pan and separate
into 2 pancakes while still hot. Stack cooked pancakes on a plate while
cooking remaining pairs of pancakes.
2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave
oven or wrap in a clean dish towel and steam in a bamboo steamer for
5 minutes.

Source: e-cookbooks.net

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:

2 cups milk, scalded and cooled
2 packages quick rising yeast
1/2 cup warm water (105F)
1 teaspoon sugar
1/2 cup buckwheat flour
2 cups all−purpose flour
3 eggs, separated
1/2 teaspoon salt
3 tablespoons sour cream
3 tablespoons melted butter, cooled; plus more for cooking
1 1/2 cups additional milk

Method

Put the yeast in water and add sugar. Let sit for 5 minutes,
then stir to dissolve the yeast.
In an electric mixer combine the scalded (cooled) milk, yeast
mixture, both flours, the egg yolks only, salt, sour cream,
and melted butter. Mix thoroughly. Beat the egg whites until
they form soft peaks and gently fold into the batter. Allow
to rise for 30 minutes, and then stir in additional milk.
Heat an electric skillet to 400F, or a large frying pan on
medium high. Brush the pan with a bit of butter and fry the
pancakes using 3 tablespoons of batter for each. They should
be about 3 to 4 inches in diameter. Cook until golden and
turn. Serve with lumpfish caviar and/or sour cream.

Ingredients:

4 c  quick oats
3 c  whole wheat flour
1 c  white flour
1 c  wheat germ
1 c  coconut
2 t  salt
1 1/2 c  chopped nuts
1 c  vegetable oil
1 c  honey
1/2 c  water

Method

Preheat oven to 275F.
 
Mix dry ingredients. Add wet ingredients and stir. Mix with
hands. The mixture should be nice and crumbly. More water can
be added to make bigger crumbs.
 
Spread mixture out over 2 cookie sheets. Put in oven for about
1 hour or until golden brown.

Source: garvick.com

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:

1/2 cup butter
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix

Method

Preheat the oven to 450°F. Combine all of the ingredients, k nead the dough
by hand until the dough holds together do not over knead.
Flour your hands Pat the dough flat to 3/4-inch thickness out biscuits with
a biscuit cutter.
Bake on a greased baking sheet for 13 minutes, or until golden brown, when
they come out of the oven brush with melted butter. Makes 18 Biscuits.
The Colonel was in the kitchen one day and had an idea what to do with the
potatoes that he had and he came up with the Potato Wedges. The used to be
made fresh but due to the invention of the frozen fry they are sent to the
stores frozen and ready to cook.

Source: KFC Recipes Cook Book

Ingredients:

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained tortilla chips

Pico de Gallo

2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de-ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
(Combine all ingredients in a small bowl. Cover and chill)

Honey Lime Dressing

1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1-1/2 Tbsps. sugar
1 Tbsp. sesame oil
1-1/2 Tbsp. apple cider vinegar
1-1/2 tsps. lime juice

Method

Blend all the ingredients in a small bowl with an electric mixer,
Cover and chill.
Marinate the chicken in the teriyaki for at least two hours. Use a
resealable plastic bag. Put in fridge. Preheat outdoor or indoor
grill. Grill the chicken for 4-5 mins. per side or until done. Toss
the lettuces and cabbage together and divide into 2 large serving
size salad bowls. Divide the pico de gallo and pour in equal portions
over the two bowls of greens. Divide the pineapple and sprinkle on
salads. Break tortilla chips into large chunks and sprinkle on salads.
Slice the grilled chicken into thin strips and divide among bowls.
Pour the dressing into two small bowls and serve with the salads.

Source: Cooking & Recipes - Top 200 Recipes

Ingredients:

Spread

1/2 cup butter
3/4 cup shredded cheddar cheese
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
dash ground black pepper
dash paprika

Bread

12 slices Texas toast or 1 large French bread loaf, sliced through the middle

Method

Preheat oven to 400F. Combine all ingredients for the spread in a small
bowl. Smear spread generously on one side of each slice of Texas toast or on
the face of each half of French bread loaf. Bake for 10 to 12 minutes or
until cheese begins to brown and bubble. Makes about 12 slices toast or two
large halves of French bread.