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Popcorn Recipes
Source of Recipe
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Mighty Magical Popcorn Cheeseballs
8 cups popped popcorn
2 tablespoons butter
1/2 cup finely shredded cheddar cheese
Place popcorn in a large bowl. Melt butter and cheese in a small pan over low heat, till just melted. Dribble the butter and cheese mixture over popcorn and mix thoroughly to coat. Form mixture into balls, using about 1/2 cupful for each. Serve immediately or wrap and refrigerate.
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Nacho-Cheese Popcorn
1/3 cup cooking oil
3 or 4 dried chilies
1 large clove garlic, cut into quarters
1 teaspoon cumin seed
1/3 cup unpopped popcorn
3 tablespoons hot oil
1/3 cup Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
Place cooking oil, chilies, garlic and cumin seed in a small saucepan. Cook over low heat for 3 minutes; let stand 10 minutes.
Strain. Use 3 tablespoons of seasoned oil for popping corn; reserve the rest. This makes about 2 1/2 quarts popped popcorn.
Pour remaining oil over popped popcorn, tossing to coat. Mix Parmesan cheese, paprika and salt. Sprinkle over popped popcorn, tossing to mix.
Yield: 2 1/2 quarts.
A larger amount of hot oil may be made and stored for future use.
-------------------------------------------------------------- Popcorn Con Pesto
5 quarts popped popcorn
1/2 cup melted butter
1 tablespoon dried basil leaves, crushed*
1 teaspoon dried parsley, crushed
1 teaspoon garlic powder
1/3 cup Parmesan cheese
1/2 cup pine nuts (optional)
Put popped popcorn in a large bowl and keep warm. In small saucepan, melt the butter; add basil, parsley, garlic, Parmesan cheese and nuts. Stir to blend.
Pour over popped popcorn, stirring well.
Yield: 5 quarts
*Dried thyme or oregano, or combination of ingredients, may be used in place of basil.
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Popcorn Diner Meatloaf
5 cups popped popcorn
1 1/4 pounds extra lean ground beef or turkey
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup skim milk
1 egg
2 tablespoons chopped parsley
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chili sauce or ketchup
Preheat oven to 350º F. Spray an 8x4-inch loaf pan with cooking spray; set aside.
Process popcorn in a blender or food processor until finely ground; pour into a large bowl. Add ground beef, celery, onion, milk, egg, parsley, garlic, salt and pepper. Mix until thoroughly blended.
Press meat mixture into pan; spread chili sauce on top. Bake for 1 hour, or until cooked through. Allow to cool 15 minutes before slicing.
Yield: 6 servings
Tip: Mixture may be divided into 2 small loaf pans; bake at 350 degrees for 35 minutes or until cooked through.
Nutrition Information: (Based on 1 serving)
Calories 190; Total Fat 7g; Saturated Fat 2g; Cholesterol 85mg; Sodium 670mg; Carbs 10g; Fiber 1g; Sugars 4g; Protein 22g
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Popcorn Granola Snack Bars
1/2 cup honey
2/3 cup peanut butter
1 cup granola cereal
1 cup roasted and salted peanuts
3 cups popped popcorn
Line an 8 or 9-inch square baking pan with foil. Spray foil lightly with cooking spray; set aside.
Heat honey in a large saucepan until boiling. Stir in peanut butter until well blended. Remove pan from heat and stir in granola, peanuts and popcorn until coated. Press mixture evenly into prepared pan. Refrigerate until cool; cut into bars to serve.
Yield: 16 bars
Nutrition Information: (Based on 1 serving)
Total Calories 190; Total Fat 12g; Saturated Fat 2g; Cholesterol 0mg; Sodium 110mg; Carbs 8g; Fiber 2g; Sugars 11g; Protein 6g
Popcorn Poppin' Dilly Lemon Munch
2 quarts popcorn popped in 1/4 cup of oil
2 tablespoons shredded lemon peel
1 teaspoon dill weed
Toss popcorn with lemon peel and dill weed. Flavor enhances as popcorn stands.
Nutritional Information (based on 1-cup serving)
Calories 92; Fat 7g; Carbs 7g; Sugar 0.13g; Fiber 1g; Protein 1g; Sodium 1 mg; Cholesterol 0mg
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Savory Popcorn de Provence
8 cups popped popcorn
1/4 cup (1/2 stick) butter or margarine
2 garlic cloves, finely minced
2 tablespoon herbs de Provence (a blend of dried marjoram, thyme, summer savory, basil, rosemary, sage, and fennel)
Melt butter in small saucepan; add garlic and cook 1 minute. Stir in herbs de Provence.
Place popcorn in large bowl. Toss flavored butter mixture over popcorn; serve immediately.
Yield: 8 servings
Nutritional Information: (Based on 1 serving)
Total Calories 110; Total Fat 9g; Cholesterol 15mg; Sodium 40mg; Carbs 7g; Fiber 1g; Sugars 0g; Protein 1g
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Spicy Cajun Popcorn & Nuts
8 cups popped popcorn
1/2 cup toasted, coarsely chopped pecans
1/2 cup peanuts
1/4 cup (1/2 stick) butter or margarine, melted
1/4 teaspoon each: dry mustard, garlic powder
1/8 teaspoon cayenne pepper
Place popcorn and nuts in large bowl.
In small microwave-safe bowl, microwave butter on HIGH until melted, about 30 seconds. Stir in dry mustard, garlic powder and cayenne pepper.
Drizzle over popcorn mixture and toss well.
Yield: 9 servings
Nutritional Information: (Based on 1 serving)
Calories 190; Total Fat 17g; Cholesterol 15mg; Sodium 100mg; Carbs 8g; Fiber 2g; Sugars 1g; Protein 3g
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Spicy Italian Popcorn
10 cups hot, freshly popped popcorn
2 tablespoons olive oil
1/3 cup grated Parmesan cheese
1/3 cup grated Romano cheese
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic salt
Drizzle olive oil over popcorn in large bowl. Add remaining ingredients; toss well.
Yield: 10 servings
Nutritional Information: (Based on 1 serving)
Calories 90; Fat 7g; Carbs 7g; Sugar 0g; Fiber 1g; Protein 2g; Sodium 180mg; Cholesterol 0mg
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Tex Mex Mix
2 quarts popcorn popped in oil
2 teaspoons ground chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 cup cubed Monterey Jack cheese (about 1/4 inch cubes)
Keep popped popcorn warm. Mix seasonings together and toss with popcorn. Add cheese and mix thoroughly.
Yield: 2 quarts.
Serving Size: 3 cups
Nutritional Information (based on 3-cup serving)
Calories 90; Fat 1.8g; Saturated Fat 1g; Carbs 16.5g; Fiber 2.4g; Protein 3.6g; Sodium 39.8mg.
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Tex Mex Mix II
2 quarts popped popcorn(air-popped)
2 teaspoons ground chili powder
2 teaspoons paprika
2 teaspoons ground cumin
Butter-flavored cooking spray
In a small bowl, combine all seasonings together. Put popcorn into a large bowl and spray lightly with butter-flavored cooking spray. Add spices to popcorn and mix thoroughly until all kernels are coated.
Full Recipe: 2 quarts
Serving Size: 3 cups
Nutritional Information (based on 3-cup serving)
Total Calories 90; Fat 1.8g; Saturated Fat 1g; Carbs 16.5g; Fiber 2.4g; Protein 3.6g; Sodium 39.8mg
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Thai Peanut and Popcorn Crusted Chicken
2 cups popped popcorn
1/2 cup chopped peanuts
1 egg
1 teaspoon soy sauce
1 clove garlic, minced
1/2 teaspoon hot pepper sauce
3 tablespoons vegetable oil
4 (1 3/4 lbs.) boneless, skinless chicken breasts
For the Thai Peanut Sauce:
Mix 3 tablespoons peanut butter, 3 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons lime juice and 1/2 teaspoon hot pepper sauce in a small bowl until smooth.
Preheat oven to 350º F. Process popcorn in a blender or food processor until ground. Pour ground popcorn into a shallow dish; stir in peanuts and set aside.
In another shallow dish, whisk egg, soy sauce, garlic and hot pepper sauce until blended; set aside.
Heat oil in a large, oven-proof skillet over medium-high heat. Dip chicken breasts first in egg mixture and then in popcorn mixture until well coated. Place in skillet and brown on both sides; about 3 minutes per side. Place skillet in oven 15 minutes or until chicken is cooked through. Serve with Thai Peanut sauce.
Yield: 4 servings
Nutrition Information: (Based on 1 serving)
Calories 440; Total Fat 22g; Saturated Fat 3.5g; Cholesterol 170mg; Sodium 330mg; Carbs 6g; Fiber 2g; Sugars 1g; Protein 53g
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That's Amore
2 1/2 quarts popped popcorn (in vegetable oil)
1/2 of a .7oz-package of Italian salad dressing mix
Place popped popcorn in large bowl. Sprinkle zesty Italian salad dressing mix on top of the popcorn. Then, with a large wooden spoon, toss popcorn 'til seasoning is distributed evenly.
Full Recipe: 2 1/2 quarts
Yield: 3 cups
Nutritional Information (based on 3-cup serving)
Calories 126; Fat 6g; Saturated Fat 4.6g; Carbs 16.2g; Fiber 1.1g; Protein 3g; Sodium 385mg
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