Ingredients:

1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped

Method

In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice,
vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic
and onions. Place food in marinade and let stand at room tepmerature for
up to 2 hours or in refrigerator overnight. When ready to cook, remove food
and place marinade in saucepan and cook for 10 minutes or until thickened.
Use as sauce for basting or serving with cooked food.

Source: The Grill Master cookbook

Ingredients:

4 cups cranberries or other fruit
3 cups fructose almond granola
1 cup whole wheat pastry flour
1 cup chopped almonds
1/3 cup sesame seeds
1/2 teaspoon baking powder (non-aluminum)
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 cup cold pressed sunflower oil
1 cup fructose
1 cup luke warm water
2 teaspoons almond extract
Preheat oven to 350 F.

Method

Mix dry ingredients, then add liquids & mix well. Pour into a 13 x 9 x 2 Pyrex baking dish or muffin pan/cups. Mix with spoon if distribution of cranberries is uneven. Bake for 30 minutes at 350 F. Serve warm or cold.

Source: Dr. Allocca Recipes

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:

1 Cup Chicken Stock
2 Cups Cold Water
1 Stalk Fresh Lemon Grass, Bruised, Cut At An Angle (Or 2 Tbs. Dried)
6 Tbs. Thai Kitchen Fish Sauce
1/3 Cup Fresh Lime Juice
1 Tbs. Grated Lime Rind
2 Tbs. Sugar (Optional)
1 Can Straw Mushrooms, Drained
1 Inch Piece Fresh Galanga (Thai Ginger), Peeled And Finely Sliced (Or
Fresh Chinese Ginger)
2 Tbs. Thai Kitchen Tom Yum Hot And Sour Soup Mix (Optional)
2-3 Tbs. Thai Kitchen Roasted Red Chili Paste
12 Oz White Meat Chicken, Tofu Or Prawns
Fresh Cilantro For Garnish

Method

Bring To Boil Coconut Milk, Water, Lemon Grass, Fish Sauce, Lime Juice,
Lime Rind, Galanga, And Sugar.  Simmer 15 Minutes.  Add Mushrooms, Roasted
Red Chili Paste, Tom Yum Soup Mix And Meat Or Fish.  Simmer 10 Minutes.
Garnish With Cilantro.

Serves: 4

Source: Thai Kitchen and Epicurean International

Ingredients:

10 oz. grated Swiss Cheese
10 oz. Grated Gruyere Cheese
15 oz. White Wine (dry)
2 oz. Kirschwasser (cherry brandy)
1 clove Garlic
3 teaspoons Cornstarch
pinch Nutmeg & Pepper
2 lbs. French Bread

Method

Cut bread into 1/2 − 3/4 inch cubes. Rub serving dish with
garlic, and add bread cubes.
Mix cornstarch and Kirschwasser together.
Heat wine until it starts to boil. Then add the grated cheeses,
stirring constantly until the cheese has melted. Do not boil.
Add the cornstarch − Kirschwasser mixture to the melted cheese,
stirring until it is a creamy consistency. Add nutmeg and pepper.
Serve at once in a fondue pot.

Source: e-cookbooks.net

Ingredients:

veal
salt
pepper
butter
bacon
carrots
flour
chablis
water
lemon

Method

Cut a bit of veal steak into pieces the size of small cutlets, salt and pepper them, and put them in a wide low stewpan. Add two ounces of butter, a cut-up carrot, and some bits of bacon also cut up. When they are browned, add a spoonful of flour, half a glass of Chablis, and half a glass of water, and cook on a slow fire for half an hour, then take out the cutlets, reduce the sauce, and pass it through a sieve. Put it back on the fire and add an ounce of butter and a good squeeze of lemon, and when hot pour it over the cutlets.

Ingredients:

3 tablespoons cold pressed olive oil
4 cloves garlic, chopped
1-1/2 cups brown rice
3-1/2 cups water
14 sun dried tomato halves
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon parsley
1/2 teaspoon oregano

Method

Place sun dried tomatoes in a blender with 1 cup of water. Grate at slow speed until tomato pieces are small. In a 6-quart pot, sauté garlic in oil until slightly brown. Add rice and sauté for another minute. Add tomato mixture, 2 1/2 cups of water, and the remaining ingredients. Bring to a boil. Cover, lower heat, and simmer for 45 minutes.

Source: Dr. Allocca Recipes