Three-Cheese Pizza

Ingredients
·         1 pound(s) fresh pizza dough
·         4 ounce(s) fresh mozzarella cheese, coarsely shredded
·         1/2 cup(s) part-skim ricotta cheese
·         1/3 cup(s) freshly grated Pecorino Romano cheese
·         1/2 teaspoon(s) coarsely ground black pepper
·         1 tablespoon(s) chopped fresh parsley leaves
Directions
1.    Prepare outdoor grill for covered, direct grilling on medium-low.
2.    Cut dough into 4 equal pieces. On one end of oiled cookie sheet, with fingertips, spread and flatten 1 piece of dough to about 1/8-inch thickness. (Edge does not need to be even.) On same cookie sheet, repeat with another piece of dough. Repeat with a second oiled cookie sheet and remaining dough.
3.    Place all 4 pieces of dough, oiled side down, on hot grill grate. Cook 2 to 3 minutes or until grill marks appear on underside (dough will stiffen and puff).
4.    With tongs, turn crusts over. Working quickly, top crusts with mozzarella; then dollop with ricotta, and sprinkle with Pecorino Romano cheese and pepper. Cover grill and cook pizzas 3 to 4 minutes longer or until undersides are evenly browned and cooked through.
5.    Transfer to cutting board; sprinkle tops of pizzas with parsley. Cut into wedges. Makes 4 servings.




source : http://www.delish.com/recipefinder/three-cheese-pizza-ghk

Pulled-Chicken Sandwiches

Ingredients
·         1 small (2 to 2 1⁄2 pounds) rotisserie chicken
·         1 cup(s) barbecue sauce
·         1/2 cup(s) water
·         1/4 cup(s) red wine vinegar
·         6 Kaiser rolls, split
·         1/2 pound(s) deli coleslaw
·         Carrot and celery sticks
Directions
1.    Remove skin and bones from chicken; coarsely shred meat.
2.    In 2-quart saucepan, combine chicken, barbecue sauce, water, and vinegar. Cook over medium heat 5 minutes or until hot, stirring frequently.
3.    Spoon chicken mixture onto bottom halves of rolls and top with coleslaw and top of roll. Serve with carrot and celery sticks.

Pastrami Burgers

Ingredients
·         2 teaspoon(s) ground coriander
·         2 teaspoon(s) paprika
·         1 1/2 teaspoon(s) ground ginger
·         1/2 teaspoon(s) sugar
·         1/4 teaspoon(s) ground red pepper (cayenne)
·         Salt and coarsely ground black pepper , to taste
·         1 1/4 pound(s) ground beef chuck
·         8 slice(s) (oval) rye bread with caraway seeds
·         Deli mustard
Directions
1.    Prepare outdoor grill for direct grilling over medium heat.
2.    In cup, combine coriander, paprika, ginger, sugar, ground red pepper, 1 teaspoon salt, and 2 teaspoons black pepper.
3.    Shape ground beef into four 1/2-inch-thick oval burgers. On waxed paper, pat spice mixture onto both sides of burgers.
4.    Place burgers on hot grill rack; cook 8 to 9 minutes for medium or until desired doneness, turning burgers over once. Burgers should reach an internal temperature of 160 degrees F.
5.    Serve burgers on rye bread with mustard.

source : http://www.delish.com/recipefinder/pastrami-burgers-ghk0606

Bhelpuri

A snack with almost iconic status in Western India, bhelpuri is low-fat, nutritious and delicious! What more can one ask for? This recipe serves two. Assemble bhelpuri just before you're going to eat it to prevent the puffed rice from getting soggy.
Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

3 cups puffed rice (available at Indian stores)
A handful of roasted and salted peanuts
2 potatoes boiled, peeled and chopped into tiny cubes
1 large onion chopped fine
1 large tomato chopped fine
Half a bunch of coriander chopped fine (approximately 50 gms/ 0.10 lbs)
2 green chillies chopped fine
Tamarind chutney to taste
Mint-coriander chutney to taste
A handful of coarsely crushed papdi (savoury biscuits made from flour)
1 cup sev (vermicelli-like snack made from gram flour and available at Indian stores)
Preparation:

Mix the puffed rice, peanuts, potato, onion, tomato, coriander and green chillies together in a large bowl.
Add the tamarind chutney and mint-coriander chutney according to your own taste preferences (that's the beauty of bhelpuri!), mix well, garnish with plenty of sev and papdi. Serve and eat immediately.
source : http://indianfood.about.com/od/vegetariansnacks/r/bhelpuri.htm