Fleur de Cake

Brent and Camille served this at a family reunion. I loved it. Recipe credit:    New Orleans School of Cooking Ingredients ¼ cup oil 1 ½ lb smoked sausage 4 cups onions, diced 2 cups celery, diced 2 cups green bell pepper, diced 1 tablespoon garlic, minced 1 1/2 lb cooked chicken 5 cups stock 3 heaping tablespoons Joe’s Stuff seasoning 4 cups long grain rice 2 cups green onions, sliced Instructions In a large pan pot over medium heat, add oil and brown sausage. Avoid stirring, to allow sausage to stick and brown. Remove the sausage, leaving the drippings in the pan. Sautéed onions, celery, green, bell pepper, and garlic in the drippings to the tenderness desired. Return sausage to the pot then add the chicken. Add liquid and Joe’s stuff then bring to a boil. Add rice, stirred together and return to rapid oil. Stir again and remove the pot from the heat and cover. Let this rest for 25 minutes. Remove the cover and quickly turn rice from top to bottom completely. Add green onion...

Ingredients * 1/4 cup Canola Oil  * 1/4 cup Sugar * 1/2 Popcorn Kernels To make them flavored,  * Flavoring of choice * Food coloring appropriate to flavor Directions 1. Mix oil and sugar in bottom of a large pot on the stove 2. If doing flavored popcorn, stir in flavoring and food coloring 3. Add popcorn kernels 4. Heat over Medium to Medium-High heat  5. When oil starts sizzling, shake the pot continuously (or at least frequently) 6. Remove from stove when the popping rate drops to one every few seconds

New York style bagels are amazing! This recipe has become a staple for my family. Whenever I make these, my kids are hovering over my shoulder until I say they can have one. Here are two videos. The first is a cool video showing how bagels are made at a professional company. This second video is a tutorial of how to make them at home. This is where I based the recipe I use. Ingredients 530 grams (2 1/6 cups) warm water (86°F/30°C) 3 grams (1t) instant yeast 940 grams (6c bread flour) 10 grams (1T) diastatic malt powder (or 10 grams / 2.5 tsp sugar as a substitute) 20 grams (1T+ 1/4t) salt 3-4 liters (1 gallon) water for boiling 50 grams (2 1/2 T) molasses Instructions In a medium bowl, combine water and yeast. Stir to dissolve the yeast. Add the bread flour, malt powder (or sugar), and 20 grams of salt to the bowl. Mix the ingredients with a sturdy spoon until a shaggy dough forms and you can no longer stir with the spoon. I generally use my mixer for steps 3-5. This can be tough on th...

I like this recipe from Food Wishes for bread and butter pickles. Ingredients for about 2 pints: 2 lbs pickling or other firm, little cucumbers 1/2 yellow onion, sliced 2 red jalapeno pepper, sliced 3 tbsp kosher salt 2 cups sugar 2 cups white distilled vinegar 1/4 cup water 1 tbsp mustard seeds 1 teaspoon celery seeds 1/8 tsp ground cloves 1/2 teaspoon turmeric 1 tsp black peppercorns 2 cloves garlic, sliced Instructions: Slice cucumbers, onions, and peppers Mix with kosher salt Cover and refrigerate for 2-4 hours Rinse vegetables thoroughly In a stock pot, combine all other ingredients Bring to a simmer on medium-high heat for 2 minutes Put vegetables into the brine Heat to a point just before boiling (small bubbles start appearing on side) Put into bottles Refrigerate. They will last a long time. If you want them to last longer, you can put them in a canner - except they won't last long enough to be worth the effort! References: https://foodwishes.blogspot.com/2014/08/bread-butt...