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Favorite recipies?

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Kemet:
Add of a favorite dessert;

KETTLE CORN

Probably a few variations on this but this is the kind of easy stovetop version.

OK Bust out with an older, medium sized pot that isnt your fav or anything because you can screw this up. Start out by thinking about the normal way you make stovetop popcorn. If you dont know that then look at the following science;

Need - 1/2 cup popcorn kernels
1/2 cup sugar
cooking oil
pot (that you cook with) RIP ODB

Put burner just a bit shy of full heat (like 80% stoves vary quite bit- prob like 5 million degrees or something). Add a few mils (1/8 inch) or so of cooking oil (I prefer peanut oil but any will work with some flavor changes)- enough to almost cover a popcorn kernel in across the whole bottom of the pot.

SERIOUS - Cover this right away and do not walk away or leave unattended as working with heated oils is dangerous to children and your smoke detector.

Allow this to heat a bit but not to the point that it smokes. Smoking is bad for the aforementioned detectors but also for the health due to this being an indication of hydrogenation (this serous too). Throw in enough kernels to cover the bottom and put the cover back on.

Leave that alone and in a few minutes you'd have popcorn but add sugar and you have kettle corn.

This is the trick and it cant really be written out because it depends on how hot youre own stove is. Just at the moment the popcorn is about to start popping (a clear lid helps with this) you have to pour in the same volume of sugar as you put in of popcorn.

If you put in 1/2 cup of popcorn then while its heating have 1/2 cup of sugar ready to go. When you see or hear that first pop then throw in the sugar . This will quickly lower the temp in the pot and stop the popping. But what will happen is that the sugar will melt into a liquid and as the temp comes back up and popping begins again the popcorn will become coated in a thin layer of this liquid. With a few seconds of the pot being taken off the stove the sugar will begin to re harden into a crunchy, sugar shell on each piece of popcorn -awesome. I succeeded the first time I did and then failed to get it right the next two times - once you get it you get it.

Here the rub - if you put it in too early it'll caramelize (cool if you re making caramel corn but this can very easily become burned or bitter and is a whole other recipe) - if you put it in too late it wont properly melt so you have popcorn with dumb pieces of sugar on them -yawn.

Make this right and destroy diets (the calories are crazy) - I love it with salt on top of the sugar (try it -it sounds strange but kicks ass).

Arcadiac:
One of my earliest jobs was at Kaelin's restaurant here in Louisville.
This is one of their most popular items, great just with butter.

Southern Fried Biscuits (because everything tastes better fried!)

1 or more cans of biscuits, (homemade is better)
Deep fryer with oil of choice, I use canola

Heat oil as you would to deep fry anything else.
Seperate biscuits, carefully drop into hot oil.
Cook one side for a minute or so until brown.
Use metal spoon to turn the biscuits,
they will flip easily and stay uncooked side down.

Take cooked biscuits out of oil and drain in fry basket then blot gently
between paper towel sheets to remove as much oil as possible.

When cool enough to handle. split them and put butter, jam, jelly, honey or whatever topping you like in it.

Or fill with cooked scrambled eggs, cheese and of course, BACON!!

Another variation is to dip the cooked biscuits
in powdered or cinnamon sugar, mmmdonuts!

Great for a snack or even for breakfast.

Enjoy! ARCADIAC!

Silas (son of Silas):
VEGETARIAN SAUSAGE, ONION AND TOMATO TART
********************************************

Serves 8-12
Comfort food at its best! Serve with roast potatoes and steamed broccoli.

Pastry
100g (4oz) plain flour
100g (4oz) self-raising flour
100g (4oz) vegetable margarine
pinch of salt
75ml (3fl oz) cold water
(or buy Jus-Rol shortcrust ready-made
pastry from most supermarkets)

Filling
2 tbsp sunflower or olive oil
6 veggie sausages*
2 medium onions, sliced into rings
100g (4oz) mushrooms, chopped
1 x 400g tin chopped tomatoes, drained slightly
2 tsp bouquet garni or mixed herbs
salt and black pepper
1. Make the pastry by sieving both flours in to a large bowl (or use ready-made pastry). Add the pinch of salt.
2. Place the margarine in to the centre of the flour, coat it in the flour and then break it up in to smaller pieces. Rub the margarine gently in to the flour until the mixture resembles fine breadcrumbs.
3. Add the water gradually until you have a moist, but not sticky, dough (add more flour if necessary).
4. Cover and place in the fridge while you make the filling.
5. Preheat the oven to 375ºF/190ºC/ Gas Mark 5.
6. Chop the sausages in to thick pieces (let them defrost first if frozen). Heat the oil in a frying pan and add the sausages. Fry them for a few minutes, turning frequently until cooked through. Remove them from the frying pan and put to one side.
7. Gently cook the onions in the frying pan (add a touch more oil if needed) until the pan is full of separated caramelised rings. Add the mushrooms and herbs and cook until the mushrooms are a light golden brown.
8. Remove from the heat and add the tomatoes, sausages, salt and pepper. Mix through gently.
9. Grease a 10 inch flan dish.
10. Flour a work surface then remove the pastry dough from the fridge and knead gently.
11. Roll out on the floured surface in to a large circle, about 2-3 inches bigger than the base of the flan dish.
12. Lift up the pastry gently and carefully place it in to the dish. Ease the pastry down around the inside rim then splay over the edges. Roll the rolling pin over the top of the flan dish so that you have a perfectly neat pastry case. Trim the edges.
13. Spoon the filling in to the pastry case, pat down gently and smooth out evenly.
14. Bake in the centre of the oven for 30 minutes.

Vamp RN:
This is a recipe that I stole from BlkDog 7

Homemade Sliders

Ingredients:
2 lbs of hamburger
24 neutral tasting dinner rolls
2 cans of cream of onion soup
Kraft cheese
Pickles
3 large onions

Take fresh hamburger place in bowl. Mix with cream of onion soup. Spread meat mix out on baking sheet. Cook for ~15 minutes on 420. While cooking take dinner rolls and split to make mini burger buns. Dice onions and saute with butter. Once hamburger is done remove from oven and carfully drain excess grease. Use pizza cutter to slice into 24 squares. Place patties on buns top with sauteed onions, cheese, and pickles. Children and fat guys love them.

KennethSorrell:
I recommend making manicotti or some type of BBQ. A base manicotti recipe you can find on the box the noodles come in.I'veve always felt adding your own touch to the sauce goes a long way and after the first time you make it you can mix things up a little more. But it's a very heavy dish so just serve it with salad and garlic bread. With BBQ, use a pulled pork recipe. There are so many different recipes for this type of BBQ that you can try a different one every time. My family loves the bourbon mango BBQ I make. There are plenty of websites you can go to and some of them even create shopping lists you can print out and adjust servings without you having to do the math. Cooking is something you and your family can do together and have a blast with also. The kids love it. If anyone needs any help with a recipe or have an interesting recipe to try PM me.

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