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Posh Caramel Corn

Posh Caramel Corn

Preheat the oven to 250 degrees.

Butter a large roasting pan or a couple of rimmed baking sheets. Combine the popped corn with the nuts in the roasting pan and place in the oven while it heats up and you prepare the caramel.

In a 3-quart or larger heavy saucepan, combine the butter, corn syrup, sugar, and salt. Measure the baking soda and vanilla extract into separate small bowls. Bring the syrup mixture to a boil over medium heat, stirring with a wooden spoon or heatproof spatula just until the mixture starts to boil.

Boil without stirring until the syrup begins to turn a light golden brown, about 8-10 minutes from the time you begin to heat the mixture. Watch carefully. Once the syrup begins to take on color, it can get too dark in the blink of an eye.

The syrup should register 230-250 degrees on a candy thermometer when ready. Remove the syrup from the heat and stir in the baking soda and vanilla extract. The mixture will bubble up and expand. Immediately pour the syrup evenly over the popcorn and nuts in the roasting pan and stir to coat evenly. (It helps to use 2 spoons or spatulas at this point.)

Return the caramel-coated corn and nuts to the oven and bake for 1 hour, stirring every 10-15 minutes. Remove from the oven, let cool and break into clumps.

When the caramel corn is completely cool, melt the chocolate in a double-boiler or a heatproof bowl placed over a saucepan of simmering water. (Do not let the water touch the bottom of the bowl.) Stir occasionally, until the chocolate is evenly melted.

Using 2 tablespoons, dip small clusters of candied popcorn and nuts into the warm chocolate, one at a time, turning to coat evenly and then allowing the excess to drip back into the bowl. Line a baking sheet with parchment or waxed paper and place the chocolate-coated clusters on the baking sheet.

When the chocolate is firm to the touch, toss the clusters with the remaining caramel corn. (Alternatively, you can drizzle the chocolate over the caramel corn but the presentation is not as attractive.) Store in an airtight container for up to 1 week.


Once the Caramel Corn Pops, You Won’t Stop Snacking!

Did you know that popcorn comes in different shapes? There are two main kinds: butterfly (also called snowflake) and mushroom. Most of the popcorn you get at the movies or buy at the market is butterfly shape, which pops up light and fluffy with lots of “wings” sticking out.

Caramel popcorn, however, is often made with mushroom popcorn, which is a rounder shape (like a mushroom with a cap) and a sturdier texture. Both popcorn shapes work for this recipe, but if you find mushroom popcorn in a specialty store or online, give it a try with this caramel popcorn recipe!

Note: Use plain popcorn in this recipe, not popcorn with butter flavoring. Make sure to use dark corn syrup here. Light corn syrup won’t give you that deep caramel-y color.


Vanilla Caramel Popcorn

I am not going to go on about how great a theme caramel is for this month’s Sugar High Friday, hosted by Debbie at Words to Eat By. Instead, I will just cut to the chase: I made vanilla caramel popcorn.

The inspiration for this recipe was twofold. First, I felt like having some popcorn. Second, I’ve had caramel on the brain while thinking of all the possibilities for SHF and shopping for Easter goodies. Caramel corn was the logical union of the two. I also wanted something I could ship off to relatives as an Easter goodie, but that was more of an afterthought than inspiration.

I found this to be a bit tricky, given that I have no previous experience with candy making. Fortunately for you, this means that I think I can forwarn you of any problems so that they can be avoided easily.

 I used a bag of microwave light butter (94% light, I believe) popcorn. Popped it and poured it out of the bag to cool. I munched on some and measured out between 8 and 10 cups, enough to fill the bottom of a 15吆 baking pan, which I lined with a Silpat. You’ll want to use two pans if you don’t have one this big. I transferred the popcorn to a large glass bowl, thinking that it would be easy to stir in the caramel this way and went to work on the caramel itself.

I combined the sugar, corn syrup and butter in a medium saucepan and tossed in a bit of molasses for extra flavor. Honey would be equally good. I boiled it to hardball (250F) without incident. I premeasured the salt and baking soda into a little dish, but didn’t bother to measure out the vanilla, figuring that I would just pour in a teaspoon with the salt and soda. I didn’t realise that the caramel would foam like crazy when I stirred in the baking soda, and I was so startled that I added way more vanilla than I meant to (hence the tablespoon, rather than a teaspoon in the recipe). No biggie, I figured and poured the caramel into the popcorn bowl where it almost immediately hardened. I should have warmed the bowl in the oven first! I managed to extract most of the popcorn onto my baking sheet and popped it in the oven for an hour. The caramel softened nicely and I was able to spread it out again.

After an hour, I took the corn out, let it cool and broke it into pieces.
Tasters said that it was better and crispier than anything they’ve bought in a store. They also reported that it was very light no pieces were too hard and there wasn’t too much caramel. The entire batch was virtually inhaled, in large part by me.
In two words?

Vanilla Caramel Popcorn

8-10 cups popcorn, un- or lightly-salted
1 cup light brown sugar
1/2 cup light corn syrup
2 tsp molasses
1 tbsp butter
1/2 tsp salt
1/2 tsp baking soda
1 tbsp vanilla

Pop corn and let cool. Line a 10吋 pan with lightly greased foil or a Silpat. Preheat oven to 250F. Place glass bowl in oven to warm while making the caramel.
In a medium saucepan, combine sugar, corn syrup, molasses and butter bring to a boil over medium heat. Cook until the mixture reaches 250F and is at hard-ball stage (I double checked with a candy thermometer). This will take 2 to 3 minutes.
In the meantime, transfer popcorn to now-warm glass bowl.
Remove pan from the heat and immediately stir in salt, baking soda and vanilla. Pour the mixture over the popcorn, stirring until most of the kernels are coated. Pour mixture onto baking sheet.
Bake popcorn for 1 hour, stirring (and if necessary, spreading out) every 15-20 minutes.
Let cool and break into pieces. Store in an airtight container


Corn Panna Cotta with Candied Bacon

This particular recipe came to be in a somewhat convoluted way. Every Thanksgiving my mother makes a delicious savory corn pudding. I wanted to take that dish and reinvent it, making it into a dessert… a panna cotta! Why panna cotta, you may ask?

  • Panna cotta is easily adaptable to whatever is in season.
  • The ingredients are inexpensive: basically milk, cream, sugar, gelatin, and our flavor of choice.
  • You probably already have all of the ingredients in your kitchen.
  • It makes you look like a bad-ass in the kitchen, but really it’s super easy, quickly assembled, and can be made ahead!
  • It’s an elegant, yet simple.
  • It can feed a few or a crowd!

Then there’s the matter of the candied bacon. I’m visiting my parents in Florida, so I’m without some of my kitchen gadgets. Originally, I had planned to make this dish more like a creme brûlée, and caramelize a sugar topping with my kitchen torch… but I forgot the torch at home. Granted, I know the same effect can be achieved by placing the creamy custard under a broiler, but not having that kitchen tool got me thinking in a new direction.

I had a brilliant idea to make a bacon compote! I chopped up some cooked bacon, added some roasted corn kernels, and sautéed them with a little cider vinegar and some pomegranate molasses. One taste proved that it was far too sour – not nearly sweet enough… in fact, it was face-sucking tart!

I tired to remedy the situation. Have you ever done something (in the kitchen or otherwise) that you knew should not and would not work, but you did it any way? That’s exactly what I did! Despite knowing what would happen, I started adding sugar – enough sugar until it was the desired sweetness. Of course by then, (as I knew would happen) the compote turned into rock-hard caramel. Ugh… why did I do that?! I think I may have subconsciously known the bacon compote wasn’t working, so I tanked the recipe and made petrified bacon jam.

Bacon compote idea abandoned, the pan still soaking in a tub of hot soapy water, I racked my brain with an alternate topping. Candied bacon! I recently made some with a Michelada recipe, and I was hooked! A magical item, bacon is often known as the duct tape of food. But this is not just regular bacon my friends, this is savory, sweet, with a bit of heat! I literally want to put this stuff on everything! The crispy candied bacon pairs perfectly with the rich and creamy sweet corn panna cotta.

You may have never had Corn Panna Cotta with Candied Bacon, you may even think it sounds a little strange. But trust me, you need to try Corn Panna Cotta with Candied Bacon. The flavors and textures are so perfectly paired your tastebuds will be thanking you – and so will your guests! Enjoy!


Cornbread Muffins

Cornbread Muffins
*Batch Cooking Recipe*
Use applesauce and almond milk to make these dairy-free cornbread muffins with chopped pecans adding texture and flavor. Leftover muffins can be frozen.
Ingredients
1 1/2 cup cornmeal
1/2 cup whole wheat pastry flour
2 tablespoons ground flaxseed
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup H-E-B Almondmilk, Unsweetened
1/2 cup unsweetened applesauce
1/4 cup honey
1 cup fresh corn kernels or frozen corn kernels, thawed
1 cup Nature’s Eats Texas Grown Pecan Halves, chopped

Preheat oven to 350°F. Lightly coat standard muffin tin with butter. Whisk together cornmeal, flour, flaxseed, baking powder and salt in a medium bowl. In a separate small bowl, whisk together H-E-B Almondmilk, applesauce and honey. Stir honey mixture into cornmeal mixture. Add corn and Nature’s Eats Texas Grown Pecan Halves and stir until combined. Fill each muffin cup about 3/4 full. Bake 25 minutes or until a toothpick inserted in the center comes out clean.

Disclosure: HEB selected me to be a part of Primo Picks Blogger Network, which provides me a gift card and new food products to taste test. This post was not reviewed by a 3rd party. All opinions are mine and may not reflect those of the company. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” All photos are mine and subject to copyright.

You can find more products to “like” on HEB’s Facebook page and follow them on Instagram.


Gastropub Goodies: 10 Bar Food Recipes

Spicy jalapenos are stuffed with cheese, then rolled in cornmeal and deep-fried to make these addictive snacks.

A big plate of nachos offers lots of different flavors, so you can mix up a perfect bite of spicy, salty, and creamy.

Roast the beef for these cheesesteaks in advance, then assemble with caramelized onions, peppers, and melted provolone just before your guests arrive.

Red and green cabbage and bright orange carrots make this side dish a festive, colorful addition to any buffet.

Coconut, caramel, and nuts elevate plain popcorn into a perfect party snack.

Fried garbanzo beans add unexpected flavor and crunch to a chopped salad you can serve family style.

Caramelized onions and hot dogs are finger-food ready when wrapped in rich butter pastry.

This salad has everything you need for a delicious meal. It's simple and provides protein and servings of vegetables tossed together in one dish.

Crush one or two tortilla chips over this chili for a little crunch and wash it down with an ice-cold beer.

Spicy homemade mayonnaise adds an extra kick to these crowd-pleasing crab cake sliders.


50 Flavored Popcorn Recipes

Food Network Magazine created these recipes using 12 to 16 cups freshly popped popcorn. Use a bag or two of microwave popcorn, or make your own: Heat a few kernels in 1/4 cup vegetable oil in a large pot over medium heat until one pops. Add 3/4 cup kernels and cover the pot. Cook, shaking the pot occasionally, until the popping subsides.

1. Brown Butter–Lemon Cook 6 tablespoons butter in a skillet over medium heat until browned, about 7 minutes. Remove from the heat and stir in 1 1/2 teaspoons grated lemon zest drizzle over 16 cups hot popcorn. Toss with 2 teaspoons kosher salt.

2. Ranch Melt 4 tablespoons butter with a 1-ounce packet ranch seasoning mix toss with 16 cups hot popcorn and 2 tablespoons chopped chives. Season with salt.

3. Garlic-Herb Melt 4 tablespoons butter in a saucepan add 4 grated garlic cloves and 1 teaspoon each finely chopped fresh rosemary, sage and thyme and cook1 minute. Drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt.

4. Parmesan-Rosemary Toss 16 cups hot popcorn with 1/2 cup grated parmesan, 3 tablespoons olive oil, 1 tablespoon finely chopped fresh rosemary and 2 teaspoons kosher salt.

5. Frito Pie Toss 12 cups hot popcorn, 6 tablespoons melted butter, 4 cups Fritos (or other corn chips) and 2 tablespoons chili powder spread on baking sheets. Top with 2 cups shredded cheddar and 2 chopped scallions. Bake at 350 degrees F until the cheese melts, 3 minutes. Season with salt.

6. Truffle Toss 16 cups hot popcorn with 6 tablespoons melted butter, 1 1/2 tablespoons truffle oil, 1/4 cup grated parmesan, 1 teaspoon kosher salt and 1/2 teaspoon pepper.

7. Movie Theater Melt 1 stick butter in a small saucepan over low heat, skimming off the foam and solids drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt.

8. Veggie Pulse 2 cups each mixed veggie chips and dehydrated snap peas in a food processor until powdery toss with 8 cups hot popcorn and 2 cups each veggie chips and dehydrated snap peas. Season with salt.

9. Three-Cheese Toss 16 cups hot popcorn with 2 cups shredded cheddar, 1 cup grated parmesan and 1/2 cup grated pecorino spread on baking sheets. Bake at 350 degrees F until the cheddar melts, 3 minutes. Season with salt.

10. Gruyere-Porcini Pulse 1/2 cup dried porcini mushrooms in a spice grinder until powdery. Add 2 tablespoons chopped fresh parsley and 1 1/2 teaspoons kosher salt pulse again until powdery. Drizzle 6 tablespoons melted butter over 16 cups hot popcorn toss with the porcini powder and 1 cup finely grated gruyere.

11. Everything Bagel Toss 12 cups hot popcorn with 4 cups broken bagel chips, 6 tablespoons melted butter, 2 tablespoons each white and black sesame seeds, 1 tablespoon each caraway seeds, granulated onion and granulated garlic, and 1 1/2 teaspoons kosher salt.

12. Mustard-Pretzel Whisk 4 tablespoons melted butter with 2 tablespoons dijon mustard, 1 teaspoon sugar and 1/2 teaspoon kosher salt drizzle over 12 cups hot popcorn and toss with 4 cups mini pretzels.

13. Sesame Heat 6 tablespoons butter with 2/3 cup sesame seeds in a small skillet over medium heat until the seeds are toasted, about 5 minutes. Stir in 1 tablespoon each sugar and kosher salt toss with 16 cups hot popcorn.

14. Sushi Whisk 1 1/2 tablespoons each vegetable oil and soy sauce with 2 teaspoons each toasted sesame oil and rice vinegar drizzle over 16 cups hot popcorn. Toss with 2 cups torn roasted seaweed snacks and1 cup wasabi peas.

15. Crab Boil Melt 4 tablespoons butter with 2 tablespoons Old Bay Seasoning in a small skillet over medium heat drizzle over 12 cups hot popcorn and toss with 4 cups oyster crackers.

16. Pepperoni Pizza Cook 1 cup chopped pepperoni in 1 tablespoon vegetable oil in a large pot until crisp drain on paper towels, reserving the drippings. Pop 3/4 cup popcorn kernels in the drippings toss with the pepperoni, 1 cup shredded mozzarella, 1/2 cup grated parmesan, 2 tablespoons olive oil and 1 teaspoon each granulated garlic and dried oregano. Season with salt.

17. Chorizo-Manchego Cook 1 cup diced chorizo in 2 tablespoons vegetable oil until crisp drain on paper towels, reserving the drippings. Toss 16 cups hot popcorn with the chorizo, chorizo drippings and 1 cup grated manchego. Season with salt.

18. Bacon-Chive Cook 6 slices chopped bacon until crisp drain on paper towels, reserving the drippings. Drizzle 2 tablespoons each reserved bacon drippings and melted butter over 16 cups hot popcorn. Toss with the bacon, 1/2 cup chopped chives and 1/2 teaspoon cayenne. Season with salt.

19. Bacon-Jalapeno Dip 4 thinly sliced jalapenos in 1/2 cup cornstarch whisked with 1/3 cup seltzer. Heat 1 inch vegetable oil in a small saucepan to 350 degrees F. Fry the jalapenos until golden and crisp, 2 minutes drain on paper towels. Make Bacon-Chive Popcorn (No. 18), omitting the cayenne. Toss with the fried jalapenos.

20. Spicy Pork Rind Heat 1/4 cup vegetable oil with 1 1/2 tablespoons chili powder, 2 teaspoons grated lime zest and 1/2 teaspoon cayenne in a skillet over medium heat, 2 minutes drizzle over 16 cups hot popcorn. Toss with 2 cups pork rinds and 1 tablespoon lime juice. Season with salt.

21. Szechuan Heat 1 cup each peanuts and dried arbol chiles, 1/2 cup each peanut oil, sesame seeds and Szechuan peppercorns, and 4 teaspoons each sugar and kosher salt in a large skillet over medium heat until the nuts and chiles are toasted, 4 minutes pour over 16 cups hot popcorn. Toss with2 tablespoons toasted sesame oil.

22. Sriracha-Lime Whisk 5 tablespoons melted butter with 1/4 cup Sriracha, 1 1/2 teaspoons grated lime zest and 1 tablespoon lime juice drizzle over 16 cups hot popcorn and toss. Season with salt.

23. Chipotle Melt 4 tablespoons butter with 2 tablespoons chipotle hot sauce and 1 tablespoon chipotle chile powder drizzle over 16 cups hot popcorn. Toss with 2 cups corn nuts. Season with salt.

24. Crunchy Ramen Soak two 3-ounce packages ramen noodles (any flavor reserve the packets) in warm water, 4 minutes pull apart and pat dry. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat. Fry the noodles in a single layer until crisp drain. Break into pieces toss with 8 cups hot popcorn, and the flavor packets to taste.

25. Curry Melt 1 stick butter in a saucepan over low heat. Add 2 cups each golden raisins and pistachios, 3 tablespoons sugar and 1 tablespoon curry powder and cook 2 minutes toss with 16 cups hot popcorn and 2 teaspoons kosher salt.

26. Thai Curry Heat 1/2 inch vegetable oil in a medium saucepan to 350 degrees F. Fry 4 ounces rice vermicelli until crisp, about 20 seconds drain. Warm 1/4 cup each red Thai curry paste and vegetable oil and 1 teaspoon kosher salt in the microwave, 1 minute drizzle over 16 cups hot popcorn. Toss with 2 cups roasted cashews and the fried noodles.

27. Jamaican Jerk Whisk 5 tablespoons melted butter with 1 1/2 tablespoons jerk seasoning, 1 teaspoon curry powder and 1/4 teaspoon cayenne drizzle over 16 cups hot popcorn. Toss with 1 cup toasted coconut and 2 teaspoons grated lime zest. Season with salt.

28. Za’atar Whisk 6 tablespoons melted butter, 2 tablespoons za’atar spice blend and 1 teaspoon kosher salt drizzle over 12 cups hot popcorn and toss with 4 cups broken pita chips.

29. Mole Whisk 6 tablespoons each melted butter and jarred mole sauce toss with 16 cups hot popcorn. Season with salt.

30. Cajun Melt 4 tablespoons butter with 1 tablespoon Cajun seasoning, 1 teaspoon grated lemon zest, 1/4 teaspoon cayenne and 2 chopped scallions drizzle over 16 cups hot popcorn and toss. Season with salt.

31. Buffalo Melt 6 tablespoons butter with 1/3 cup Buffalo hot sauce toss with 16 cups hot popcorn, 1/2 cup crumbled blue cheese and some celery leaves. Season with salt.

32. Caesar Heat 1/3 cup olive oil, 4 minced anchovy fillets and 1 teaspoon each grated garlic and lemon zest over medium heat,2 minutes drizzle over 12 cups hot popcorn. Toss with 4 cups toasted bread cubes and 1/3 cup grated parmesan. Season with salt.

33. Herb Toss 16 cups hot popcorn with 6 tablespoons melted butter, 1/4 cup each chopped fresh parsley, chives, tarragon and chervil, and 2 teaspoons kosher salt.

French Onion Dip Popcorn (No. 34)

French Onion Dip Popcorn (No. 34)

34. French Onion Dip Melt 6 tablespoons butter with a 1-ounce packet onion soup mix toss with 16 cups hot popcorn and a 6-ounce package French-fried onions.

35. Salt and Vinegar Combine 1/4 cup malt vinegar and 2 teaspoons kosher salt in a small spray bottle shake to dissolve the salt. Spray over 16 cups hot popcorn.

36. Barbecue Melt 4 tablespoons butter with 1 teaspoon each cumin, paprika, granulated garlic, chili powder and barbecue sauce, and a pinch of cayenne toss with 12 cups hot popcorn and 4 cups lightly crushed barbecue potato chips. Season with salt.

37. Margarita Melt 6 tablespoons butter with 2 tablespoons each lime juice and tequila, 2 teaspoons each sugar and kosher salt, and 1 1/2 teaspoons grated lime zest in a skillet over medium heat drizzle over 12 cups hot popcorn and toss with 4 cups lightly crushed lime-flavored tortilla chips.

38. Blue Cheese–Almond Drizzle 4 tablespoons melted butter over 16 cups hot popcorn toss with 1 cup each crumbled blue cheese and toasted sliced almonds, and 1 teaspoon kosher salt.

39. Peanut Butter Heat 1 cup honey and 3/4 cup sugar over medium heat, stirring, until the sugar dissolves, about 5 minutes. Stir in 1 cup peanut butter and 1 teaspoon each vanilla extract and kosher salt until smooth pour over 16 cups hot popcorn and 2 cups peanuts and toss. Spread on baking sheets and let cool.

Peanut Butter-Banana Popcorn (No. 40)

Peanut Butter-Banana Popcorn (No. 40)

40. Peanut Butter–Banana Make Peanut Butter Popcorn (No. 39), adding 1 cup dried banana chips and 1/2 cup chocolate chips with the peanuts.

41. Tropical Spread 2 cups sweetened shredded coconut on a baking sheet and bake at 350 degrees F until golden, about 10 minutes. Toss with 16 cups hot popcorn, 1 1/2 cups chopped dried pineapple and 3 tablespoons each confectioners’ sugar and melted butter. Season with salt.

42. Strawberry Pulse 1 cup freeze-dried strawberries and 6 tablespoons confectioners’ sugar in a food processor until powdery. Drizzle 4 tablespoons melted butter over 16 cups hot popcorn and sprinkle with the strawberry sugar. Toss with 1 cup freeze-dried strawberries.

43. Yogurt-Granola Melt 6 tablespoons butter with 2 tablespoons each brown sugar and honey over medium heat, stirring, until the sugar dissolves, 3 minutes drizzle over 12 cups hot popcorn. Toss with 4 cups granola and 2 cups yogurt-covered raisins. Season with salt.

44. Cinnamon Sugar Drizzle 6 tablespoons melted butter over 12 cups hot popcorn toss with 4 cups cinnamon cereal (such as Cinnamon Toast Crunch), 1/3 cup sugar, 2 teaspoons cinnamon and 1 teaspoon kosher salt.

45. Maple-Pecan Heat 2 cups sugar, 1 cup maple syrup and 1/2 cup light corn syrup in a large pot until it reaches 260 degrees F on a candy thermometer, about 12 minutes. Add 3 cups pecans and cook 2 minutes. Stir in 3 tablespoons butter until melted, then pour over 16 cups hot popcorn toss to coat. Spread on baking sheets and let cool.

46. Sticky Marshmallow Melt 8 cups mini marshmallows and 6 tablespoons butter with 1/2 cup each sugar and light corn syrup in a large saucepan over medium heat, stirring pour over 16 cups hot popcorn. Add 4 cups cornflakes and mix well. Season with salt.

47. Rocky Road Whisk 5 tablespoons melted butter with 2 teaspoons each vanilla extract and kosher salt drizzle over 16 cups hot popcorn. Toss with 2 cups each mini marshmallows, chocolate chips and toasted pecans. Spread on baking sheets and bake at 350 degrees F until the marshmallows and chocolate are slightly melted, about 2 minutes.

48. S'mores Make Rocky Road Popcorn (No. 47), replacing the pecans with lightly crushed graham crackers.

49. Cookies and Cream Warm 1/4 cup sweetened condensed milk in a saucepan over medium heat drizzle over 12 cups hot popcorn. Toss with 4 cups lightly crushed chocolate sandwich cookies (such as Oreos).

50. Kettle Corn Mix 1/2 cup confectioners’ sugar, 2 tablespoons granulated sugar and 1 teaspoon kosher salt in a small bowl set aside. Heat a few popcorn kernels in 1/4 cup vegetable oil in a large pot over medium-high heat until one pops. Add 3/4 cup popcorn kernels and cover. Cook, shaking the pot occasionally, until the popcorn starts rapidly popping. Crack the lid open and pour in the sugar mixture. Cover and cook, shaking the pot, until the popping subsides.


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Hatch Chile & Beef Tomatillo Casserole

Disclosure: HEB selected me to be a part of Primo Picks Blogger Network, which provides me a gift card and new food products to taste test. This post was not reviewed by a 3rd party. All opinions are mine and may not reflect those of the company. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” All photos are mine and subject to copyright.

During the month of August, you can find Hatch Chiles roasting at Central Market in Texas! Hatch chiles are actually grown in Hatch, New Mexico and harvested this time of year. We stock up and freeze for the rest of the year. You could use hatch chiles for homemade salsa, pico de gallo, chili, tortilla soup and my favorite, on top of burgers. If you’ve never tried them before, I encourage you to try them out. They are usually out of the stores towards the end of August, so don’t waste time! Here’s a recipe that makes you feel like you are in a cafe in the desert of New Mexico.

Hatch Chile & Beef Tomatillo Casserole
Unbelievably good and easy to make!
Ingredients
1 lb ground beef
1 Tbsp taco seasoning
1 jar Cookwell & Company’s Texas Two-Step Green Chile Stew Mix
1 can corn
1 C sour cream
2 C Tillamook Colby Jack cheese, shredded
4 roasted Hatch Chiles, diced
12 corn tortillas

Preheat oven to 350-degrees.

Place beef in a large, nonstick skillet over medium-high heat. Cook, stirring, until beef begins to brown. Add taco seasoning cook until beef is no longer pink. Drain. Stir in 2 1/2 cups stew mix, corn and sour cream stir until heated and remove from heat.

Spoon one-half of meat mixture over bottom of baking dish. Layer 1/2 cup cheese, half of chiles and 6 tortillas over the casserole. Repeat to continue layering process. Pour remaining stew mix evenly over top and sprinkle with remianing 1 cup cheese.

Bake 25 to 30 minutes, uncovered, or until hot and bubbly.

You can find more products to “like” on HEB’s Facebook page and follow them on Instagram.


Corn Potage

It’s back-to-back Japanese recipes at Gastromony this week! I posted about making anko (azuki bean paste) yesterday and now, I present a quick and easy recipe for Corn Potage. Best of all, this is another recipe that virtually cooks itself in the Thermomix. Three cheers!

You may ask what is so Japanese about a French sounding dish but trust me when I tell you that it’s very Japanese. So much so that if you ask for a bowl of Corn Potage at a restaurant in France, the waiter will direct you to a Japanese restaurant. OK, this may not be true but corn potage is one of many Western-style dishes that has been completely adopted as Japanese, just like their version of Curry Rice.

Corn Potage is not nearly as posh as it sounds either. For want of a better description, it’s cream of corn soup. You can get hot cans of the stuff from vending machines in Tokyo during colder months (see the Iron Chef Sakai blend below) as well as intant soup sachets. The soup made for mass consumption delivers a strong hit of corn flavour and much creaminess which I became addicted to while living in Japan. However, I suspect it also contained a fair amount of salt and other additives (namely MSG) so I decided to make my own.

There are many recipes for Corn Potage online but I loosely followed the first one posted by Little Japan Mama as the ingredients list best matched what I had on hand. Her blog also has a super easy version for people in a super rush, and who do not own a Thermomix. My soup came out nicely and while not as highly flavoured as a can of Corn Potage, it was sufficiently creamy and tasted of corn. What more could I ask for?


Watch the video: Mein vornehmer Kater (October 2021).