Ingredients:

4−6 Cups vegetable oil (in fryer)
1 package Pillsbury apple or cherry turnovers
(Find them in the refrigerated section)

 Method

1. Unroll the Pillsbury turnover dough. You will have six 3″x3″
pieces. You will use four of them. Stretch them out to about 4″x5″
rectangles. Do this on waxed paper.
2. Spread 1/2 of the pie filling on one dough, and the other half on
another, leaving about 1/2″ of dough around edges. Clear a 3/4″ space
lengthwise down the middle of both.
3. Place the remaining two doughs on top of the two with the filling.
Crimp the edges. You’ll have what looks like two giant pop−tarts.
4. Cut both of them precisely down the middle, in that 3/4″ space you
created. Crimp those two edges.
5. Manipulate as needed to form an attractive, uniform shaped pie.
They should look like small burritos, only crimped around the edges.
6. Place all four, flat on waxed paper, in the freezer. After about
45 minutes, spray all sides of each pie with water mist. Return to
the freezer for at least another hour.
7. Place in a freezer bag and seal for future use, or get ready to
deep−fry them.

Source: Insider´s Recipes Master Edition cookbook

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 Puff pastry sheets −; (to 3)
1/2 Pound Mozzarella cheese
1/2 Pound Cheddar cheese
1 Pound Broccoli spears
1 Pound Thinly−sliced boiled ham
1 Pound Thinly−sliced roast beef
2 Cup Tomato sauce
1/2 Pound Pepperoni
2 Eggs
2 Tablespoon Water

Method

Preheat the oven to 350 degrees. Cut the puff pastry into desired shapes,
(making sure you have two pieces that are alike to build the sandwich).
Using a box grater, grate each cheese. Slice the broccoli into thin slices.
Place what ever type of filling you wish in the center of one piece of puff
pastry, like ham and cheese, or tomato sauce, pepperoni and cheese, or
broccoli and cheese (fill each pocket with a good amount of the filling).
Place the other piece of puff pastry on top of the filling. Using your
hands, lightly press the pastry around the filling. Using a fork, press the
ends of the pastry together. This will seal the pockets tightly. In a mixing
bowl, whisk the eggs and water together. Place the pockets on a
parchment−lined baking sheet. Using a pastry brush, lightly brush each
pocket. Bake until golden brown, about 12 to 15 minutes. Serve warm.

Source: The Very Best of Emeril

Ingredients:

Batter

1/2 c Besan
5 oz. Warm water
1/4 t Red pepper
3/4 t Salt
1/2 t Garam Masala
Paprika (optional)

Vegetables

1 Small onion
1 Potato
A few spinach leaves
Oil for deep frying

Method

1. In a bowl put the besan and half the water, and stir until it becomes
a thick batter. Beat hard for 5 minutes. Gradually add the rest of the
water, and leave to swell for 30 minutes. Add salt, pepper and Garam
Masala and beat again.
2. Wash peel and slice the onion and potatoes.
3. Wash and pat dry the spinach leaves.
4. Heat oil until smoking hot, dip the vegetables in the batter and deep
fry until golden brown.
5. Serve hot.

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:

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:

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:

1 Dozen large sea scallops
Essence
2 Large Baking potatoes; (about 2 pounds), peeled and grated
Salt
Freshly ground black pepper
3 Tablespoon Plus 2 teaspoons olive oil
1/2 Cup Vegetable oil
2 Cup Mâche lettuce; (packed) or any other mild baby lettuce
1/2 Cup Sour cream
2 Tablespoon White wine
2 Tablespoon Thinly sliced chives
1 Tablespoon Finely chopped fresh parsley leaves
1/2 Fat; 0 Other Carbohydrates

Method

Prepare the stovetop smoker. Season the scallops with Essence. Place the
scallops in the smoker and smoke for about 8 to 10 minutes. Remove from the
smoker and cool. Slice the scallops into thin slices, about 1/4-inch thick.
Set aside. Wrap the grated potatoes in a large clean towel and squeeze out
the excess starch. Get them as dry as possible. Unwrap and put the potatoes
in a large mixing bowl. Season with salt and pepper. Add 2 tablespoons plus
2 teaspoons olive oil. Mix well. Form the mixture into 12 small patties,
about 1 to 1 1/2 inches thick. Heat the vegetable oil in a large nonstick
skillet over medium heat. Fry the cakes, several at a time, until they are
golden brown and cooked through, about 3 to 4 minutes on each side. Remove
and drain on paper towels. Set aside. In small mixing bowl, toss the lettuce
with the remaining tablespoon of oil. Season with salt and pepper. Mix well.
In another small bowl, combine the sour cream, white wine, and chives.
Season with salt and pepper. Mix well. To assembl e, place on potato cake in
the center of each plate. Fan several slices of the scallop over the potato.
Drizzle the scallop with some of the chive cream. Mound some of the lettuce
on top of the scallops. Top each sandwich with the remaining potato cakes.
Garnish with a drizzle of the remaining chive cream and parsley.

Yield: 6 servings