The truth is that I love popcorn ALL the time, but something about Fall brings out the part of me that loves variations on the basic popcorn pop. I don't remember where I got this idea - probably from a Tabasco bottle!
unpopped corn kernels
vegetable oil
1 teaspoon Tabasco hot sauce
salt to taste
Pour oil into a pan until the bottom of the pan is completely covered in oil. Add popcorn until the oil is completely covered. Add Tobasco and turn heat to high. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat and pour into a large bowl. Sprinkle with salt to taste.
Oct 12, 2007
Sweet Sesame Five-Spice Popcorn
| ||||||||
 | ||||||||
| | ||||||||
| 1/2 cup unpopped corn kernels 1/4 cup sugar 1/4 cup vegetable oil 1 teaspoon five-spice powder 1 teaspoon salt 1 tablespoon toasted sesame seeds Place popcorn, sugar, oil, five spice powder and salt in a large kettle or pot with a tight fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat, sprinkle with sesame seeds and transfer popped kettle corn to a bowl. | ||||||||
Aug 3, 2007
Sugar Cookies with Pistachio and Dried Cherries
Aug 2, 2007
Dried Sour Cherry Nut Clusters
| | ||
| 8 ounceshigh quality white, milk, or bittersweet chocolate, very finely chopped 1 cup toasted almonds 1 cup dried sour cherriesLine a sheet tray with parchment or wax paper. Temper the chocolate: Melt about 2/3 of the chocolate in the microwave on low power, checking and stirring occasionally to be sure it does not burn. It will take about 1 1/2 minutes. Alternatively, place 2/3 of the chopped chocolate in a bowl set over a pot of simmering water until it melts. Be sure no water touches the chocolate at any point. Stir in the remaining chopped chocolate and continue to stir until completely melted. Touch the skin just below your lower lip with a dab of chocolate: it should feel cool to the touch. If not, stir in a large chunk of chocolate to cool it down further, and then remove it. Stir in 2/3 cup of almonds and 2/3 cup of dried cherries. Using 2 teaspoons, drop clusters of the chocolate mixture onto the prepared sheet tray. Put an almond and one or two dried cherries on top of each cluster. You may not use all of the remaining 1/3 cup of each. Place the tray in the refrigerator until the chocolates are set, at least 15 minutes. Release them from the paper by slipping a small flexible knife under each. Store in a cool dry place.
foodnetwork.com | ||
Aug 1, 2007
SPICY CRANBERRY TURKEY WRAP
This looks like a good way to use leftovers at Thanksgiving!
Yield: 4 servings
1 c. orange juice
1 c. sugar
1 bag (12 oz.) cranberries, fresh or frozen
1/2 c. currants or raisins
1/2 c. onion, diced
1/4 c. red wine vinegar
1 T. jalapeño pepper, seeded and diced
1 t. garlic, fresh or jarred, minced
3/4 t. cumin, ground
1/2 t. cinnamon, ground
1 lb. turkey breast cutlets
1/2 c. spreadable goat cheese
or cream cheese
4 flour tortillas, low fat, 10-inch
4 large lettuce leaves, romaine or leaf
1 T. fresh cilantro, chopped
1 apple, thinly sliced
To make spicy cranberry sauce, place first 10 ingredients in medium saucepan. Boil for 15 minutes, stirring occasionally, until cranberries burst and sauce is thickened; refrigerate. Sauté cutlets in lightly oiled skillet over medium heat for 5 minutes per side until turkey is no longer pink in center and reaches internal temperature of 170°F. Cool and cut into strips. Spread 2 T. cheese over tortilla to 1/2-inch from edge. Layer lettuce, 1/2 c. turkey, 1/4 c. cranberry sauce, 1/2 t. cilantro and several apple slices. Add salt and pepper to taste. Fold tortilla bottom and top over filling. Fold one side to center. Fold last side overlapping center and roll tight.
Nutritional analysis per serving: calories 510 (26% calories from fat), protein 35g, carbohydrate 67g, fiber 5g, fat 12g, sat. fat 6g, cholesterol 105mg, sodium 430mg.
Recipe and photo credit: Cranberry Marketing Committee, www.uscranberries.com
From: http://www.fancyfoodmagazine.com/
Subscribe to:
Posts (Atom)