Cocoa Popcorn Crunch check http://bohemianrevolution.com/44-popcorn-treat-recipes for 43 more popcorn recipes.
•3 cups sugar
•½ unsweetened cocoa powder, sifted
•1 cup milk
•2 tablespoons vanilla extract
•1 teaspoon glycerin, optional (available at drug stores)
•6 quarts popped popcorn
Here's How:
Place popcorn in a large bowl that has been sprayed with cooking spray; set aside. Line a baking sheet or work surface with waxed paper or foil.
Stir sugar, cocoa, milk and vanilla together in a medium saucepan. Cook, stirring occasionally, until mixture registers 250ยบ F on a candy thermometer. Stir in glycerin, if desired, and pour hot mixture over popcorn. Stir to coat popcorn completely. Spread popcorn onto prepared surface and allow to completely. Break into pieces to serve.
Store in an airtight container.
Note: popcorn will have more sheen with the addition of glycerin.
Saturday, September 24, 2011
Thursday, September 1, 2011
No Noodle Zucchini Lasagne
Ingredients
2 large zucchini
1 tablespoon salt
1 pound ground beef
1 1/2 teaspoons ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 cup tomato paste
1 (16 ounce) can tomato sauce
1/4 cup red wine or substitute another liquid
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
hot water as needed
1 egg
1 (15 ounce) container low-fat ricotta cheese
2 tablespoons chopped fresh parsley
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 pound fresh mushrooms, sliced
8 ounces shredded mozzarella cheese
8 ounces grated Parmesan cheese
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
2.Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
3.To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
4.Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
5.To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
6.Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Footnotes
Cook's Note The lasagna can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen baking time.
2 large zucchini
1 tablespoon salt
1 pound ground beef
1 1/2 teaspoons ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 cup tomato paste
1 (16 ounce) can tomato sauce
1/4 cup red wine or substitute another liquid
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
hot water as needed
1 egg
1 (15 ounce) container low-fat ricotta cheese
2 tablespoons chopped fresh parsley
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 pound fresh mushrooms, sliced
8 ounces shredded mozzarella cheese
8 ounces grated Parmesan cheese
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
2.Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
3.To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
4.Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
5.To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
6.Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Footnotes
Cook's Note The lasagna can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen baking time.
Fresh Tomato Salsa
Ingredients
3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice
Directions
1.In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.
3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice
Directions
1.In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.
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