Popcorn With Rosemary Infused Oil Recipes

ROSEMARY-INFUSED OIL

Steps:

• Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.

FRESH HERB INFUSED ROSEMARY OIL

Steps:

• Gather the ingredients.
• Use a heavy pot that heats evenly. Avoid aluminum and non-enameled cast iron. Place the rosemary in the pot and pour the oil over it.
• Heat over low heat for 5 to 10 minutes. You want the oil to warm but not simmer.
• Turn off the heat and let the rosemary infuse in the oil for 1 hour.
• Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar for this recipe). Cover tightly and store in the refrigerator, for up to 10 days.
• Place the fresh rosemary in your slow cooker and cover with the oil. Cook on the high setting uncovered for 1 hour.
• Turn off the slow cooker and let the oil cool to room temperature.
• Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar).
• Cover tightly and store in the refrigerator, for up to 10 days.
• Enjoy.

ROSEMARY PARMESAN POPCORN

Steps:

• Place 1 sprig rosemary and smashed garlic clove in the bottom of a small saucepan. Pour olive oil on top and set on stove over low heat. Stir in garlic salt and black pepper, to taste. Heat until very warm but not simmering. Turn off heat and allow to sit while popping the popcorn.
• To pop 6 cups of popcorn at a time in the microwave, pour 1/4 cup popcorn kernels in a clean paper lunch sack (I use a 12 3/8 X 6 1/8 X 4" brown paper lunch bag). Fold over the top several times. Microwave on high until there is a 2-second pause between pops (all microwaves vary, but this will probably take around 2 minutes, give or take 30 seconds). Shake the bag so that any unpopped kernels roll to one corner. Tear a tiny hole in that corner and shake out kernels. Pour popped popcorn into a large bowl. Repeat entire process for a total of 12 cups popcorn.
• Pull leaves from second sprig of rosemary and finely mince. Set aside.
• Remove rosemary sprig and garlic clove from the warmed olive oil. Drizzle olive oil over popped popcorn and toss to coat. Sprinkle popcorn with grated Parmesan, 1 teaspoon fresh minced rosemary (more or less, to taste), and additional garlic salt and black pepper, to taste. Serve immediately.

ROSEMARY, GARLIC & CHILLI POPCORN

Steps:

• Heat the oil in a saucepan over a medium heat, then fry the garlic, chilli and rosemary for 2-3 mins. Remove from the heat, set aside and leave the oil to infuse for 30 mins.
• Cook the popcorn according to pack instructions. Scoop the garlic out of the infused oil and discard. Toss the popcorn with the oil, then season and serve straightaway.

POPCORN WITH ROSEMARY INFUSED OIL

Steps:

• Stir in popcorn kernels and 1/2 cup of the oil in a heavy large pot; cover and cook over medium heat until kernels have poped, shaking the pot halfway through cooking, about 3 minutes.
• Immediately transfer the popcorn to a large serving bowl; toss the popcorn with the remaining 2 tablespoons oil.
• sprinkle with salt, to taste, and serve.
• Rosemary Infused Oil:Combine the oil with rosemary in a heavy small saucepan; cook over medium-low heat for about 5 minutes.
• Remove from heat and let cool to room temperature; transfer the sprigs to a 4-ounce bottle or crute; add oil and seal with lid; refrigerate for up to 1 month.

POPCORN WITH ROSEMARY INFUSED OIL

Steps:

• Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes Immediately transfer the popcorn to a large serving bowl Toss the popcorn with the remaining 2 tablespoons oil Sprinkle with salt, to taste, and serve.

POPCORN WITH ROSEMARY INFUSED OIL

Steps:

• Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large serving bowl. Toss the popcorn with the remaining 2 tablespoons oil. Sprinkle with salt, to taste, and serve.
• Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month.

POPCORN WITH ROSEMARY-INFUSED OIL

Steps:

• Rosemary-Infused Oil: In a small, heavy saucepan, combine the oil and rosemary. Cook over low heat until a thermometer inserted into the oil reaches 180 degrees F, about 5 minutes. Remove from the heat and let cool to room temperature, about two hours. Transfer the sprigs to a 4-ounce bottle or another small container, then add the oil. Seal the lid and refrigerate up to 1 month. Popcorn with Rosemary-Infused Oil: makes 8 cups In a large, heavy pot, stir the popcorn kernels and 3 tablespoons of the rosemary-infused oil. Cover and cook over medium-high heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. While the popcorn is cooking place 3-5 fresh sprigs of rosemary on a baking sheet in a 350 degree oven for about 3 minutes, or until lightly toasted, remove from oven and finely chop. Immediately transfer the popcorn to a large bowl. Toss the popcorn with the remaining tablespoon of oil. Sprinkle with salt and chopped rosemary to taste.