SWEET-AND-SPICY KETTLE CORN
Provided by Brian Boitano
Number Of Ingredients 0
Steps:
- Mix 1/2 teaspoon each paprika and salt, 1/4 teaspoon each ground coriander and white pepper and 1/8 teaspoon cayenne pepper in a bowl. Make a bag of microwave popcorn. While it pops, cook 5 tablespoons sugar in a saucepan over medium heat until it melts and turns light brown. Remove from the heat; stir in 1 tablespoon butter. Pour the caramel over the popcorn in a bowl, sprinkle with the spice mix and toss. Spread out on a baking sheet to cool.
SWEET AND SPICY CHIPOTLE CHICKEN
My husband and I have created many wonderful memories by sharing this meal with our friends. In the winter, we bake it indoors; in the summer, it works well on the grill, too! Either way the chicken pretty much cooks itself, leaving you plenty of time to visit with friends and family. -Ashlie Delshad, West Lafayett, Indiana
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Pulse chipotle peppers, adobo sauce, tomato paste, honey, olive oil and sea salt in a food processor or blender until smooth. Spread mixture evenly over chicken. Refrigerate, covered, at least 1 hour or overnight., Preheat oven to 400°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. , Roast 20 minutes. Reduce oven setting to 350°. Roast 1-1/2 - 1-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.
Nutrition Facts : Calories 462 calories, Fat 27g fat (7g saturated fat), Cholesterol 134mg cholesterol, Sodium 437mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 43g protein.
SWEET AND SALTY KETTLE CORN (RACHAEL RAY)
Nice to have a version of kettle corn to make right in the comfort of your own home! I can't pass up those stands of the fresh kettle corn. From Every Day with Rachael Ray February 2007
Provided by KaraRN
Categories Lunch/Snacks
Time 10m
Yield 10 cups
Number Of Ingredients 4
Steps:
- In a large pot with a tight-fitting lid, heat the oil over medium-high heat.
- Add the popcorn.
- When the oil sizzles, sprinkle the sugar over the kernels.
- Cover and shake the pan until the popping slows down, about 3 minutes.
- Remove from the heat and toss with the salt.
Nutrition Facts : Calories 67.5, Fat 5.5, SaturatedFat 0.7, Sodium 232.6, Carbohydrate 5, Sugar 5
HOT N SWEET KETTLE CORN
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place popcorn, sugar, oil, chipotle 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 and transfer popped kettle corn to a bowl.
- To keep the kettle corn sweet, omit the chipotle powder and adjust sugar to 1/3 cup.
SWEET AND SPICY CHIPOTLE KETTLE CORN
Make and share this Sweet and Spicy Chipotle Kettle Corn recipe from Food.com.
Provided by Sharon123
Categories Corn
Time 17m
Yield 2-4
Number Of Ingredients 5
Steps:
- Regular Pot Instructions:.
- In a large heavy-bottomed pan with a tight-fitting lid, heat the oil and the 3 extra kernels over medium high heat with the lid in place. Shake the pan every 10 seconds. When you hear the three kernels pop, act quickly (while wearing oven mitts.) Dump in the 1/4 each of popcorn kernels and sugar. Put the lid back on very quickly and start shaking in a circular motion. Listen to the popping of the kernels. It should pick up in tempo until you can't distinguish the popping of individual kernels. Keep shaking the pan. After that it will gradually decrease. This is where you need to pay the most attention. When the popping tapers off to the point where you hear a two to three second pause between pops, you need to pull the pan off the heat and empty it into a bowl very quickly.
- Whirly Pop Instructions:.
- In a Whirly Pop pan, heat the oil and the 3 extra kernels over medium high heat with the lid in place. Keep turning the Whirly Pop handle. When you hear the three kernels pop, act quickly (while wearing oven mitts.) Quickly open one side of the Whirly Pop and dump in the 1/4 each of popcorn kernels and sugar. Knock the lid back into place very quickly and start turning the handle. Listen to the popping of the kernels. It should pick up in tempo until you can't distinguish the popping of individual kernels. Keep turning the handle. After that it will gradually decrease. This is where you need to pay the most attention. When the popping tapers off to the point where you hear a two to three second pause between pops, you need to pull the pan off the heat and empty it into a bowl very quickly.
- ~~Now for the good stuff....
- No matter which way you cook it, when you've emptied it into a large bowl, sprinkle with salt and chipotle powder to taste, toss and stir with a long wooden spoon. You don't want to stir by hand because that melted sugar seriously burns! Let cool for a couple minutes and then dig in! Kettle corn keeps well in a paper bag with the top folded down and crimped for a day or two at room temperature.
Nutrition Facts : Calories 286.3, Fat 21.1, SaturatedFat 1.6, Sodium 0.3, Carbohydrate 25.8, Fiber 0.1, Sugar 25, Protein 0.1
KETTLE CORN
Make and share this Kettle Corn recipe from Food.com.
Provided by Gunnar
Categories Lunch/Snacks
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large kettle or covered pot heat oil and popping corn over medium-hot to hot.
- After first kernel pops, add sugar and salt, cover the pot and shake.
- Place back on heat keep the kernels popping.
- Every 30 seconds or so shake the pot so the sugar and salt coat the popped corn.
- Remove from heat and continue shaking when there's a couple second gap between popping, and pour into a large bowl to eat.
Nutrition Facts : Calories 168.8, Fat 13.6, SaturatedFat 1.8, Sodium 1162.7, Carbohydrate 12.5, Sugar 12.5
SWEET AND SPICY CAST IRON KETTLE CORN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat grill if using. Place a large cast iron skillet on grill with vegetable oil in it. Heat until almost smoking. Pour in remaining ingredients and cover skillet. Shake skillet gently while wearing an oven mitt, constantly while corn pops. Remove from heat and pour into a large bowl. Don't let it go too long in between pops or the sugar and butter will burn. It's better to have some "old maids" than burnt popcorn.
MESSY MICROWAVE KETTLE CORN
Make and share this Messy Microwave Kettle Corn recipe from Food.com.
Provided by archimageiros
Categories Lunch/Snacks
Time 8m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Combine cinnamon (a shake or two will do it), vanilla extract, and sugar. Add about a tablespoon of water and microwave 4 minutes on High (watch that it doesn't boil over, it can!).
- Microwave popcorn, and drizzle with hot sugar mixture and butter ingredient.
- Some of the kernals will hiss, pop, and shrink, but that's the noise they make as they BECOME DELICIOUS!
- For Vegan omit the optional butter/margarine/butter powder unless using a Vegan Margarine [non dairy].
Nutrition Facts : Calories 164.7, Fat 0.7, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 37.7, Fiber 2.3, Sugar 25.4, Protein 2.1
SWEET AND SPICY CHILI
This recipe for sweet and spicy chili is the result of much experimenting. I knew I had perfected it when my husband took a pot to work, where one guy ate five bowls himself!
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 13 servings (1 cup each).
Number Of Ingredients 20
Steps:
- In a Dutch oven, brown steak in oil. Remove and set aside. Add the ground beef, onions and garlic to the pan; cook and stir over medium heat until meat is no longer pink. Drain., Return steak to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 2 hours or until beef is tender.
Nutrition Facts : Calories 338 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 912mg sodium, Carbohydrate 44g carbohydrate (18g sugars, Fiber 10g fiber), Protein 23g protein.
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- Place 1/4 cup (60 ml) vegetable oil in a large (at least 6-quart/5.7 L) covered pot. Add a few corn kernels, cover and heat over low heat. When you hear the kernels pop, add the remaining kernels and sugar, cover, and continue to cook, shaking the pot frequently. Do not walk away! Listen to the popping sounds and as they slow down, vent the lid to allow steam to escape.
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