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
SOUTHERN SWEET FRIED CORN BY JAYLYNN LITTLE RECIPE BY TASTY
Shake up the weekly side dish routine with this sweet, salty, and crunchy vegan Southern fried corn as made by Jaylynn Little!
Provided by Jaylynn Little
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Shuck the corn and remove the silk. Rinse under cold water.
- Set an ear of corn upright in a large bowl and cut the kernels into the bowl with a sharp knife. Reserve the cobs and repeat with the remaining ears.
- Use a spoon to scrape the cobs to release the creamy, starchy corn milk into the bowl with the kernels.
- Melt the vegan butter in a large skillet over medium-high heat. Add the corn, pepper, and salt and stir to coat in the butter. Reduce the heat to medium-low and cook for 20-25 minutes, stirring occasionally, until the corn is creamy.
- Season with more salt and pepper to taste and serve immediately.
- Enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 79 grams, Fat 6 grams, Fiber 11 grams, Protein 13 grams, Sugar 24 grams
SWEET AND SALTY POTATOES
When asked to bring a side dish to a friend's home, I like to make these sweet and salty potatoes. I first came up with these when we were living in Los Angeles, and some friends of ours invited us to sit in their box seats at the Hollywood Bowl. A wonderful venue for music under the stars, the Hollywood Bowl encourages you to arrive early and bring a picnic dinner. As Los Angeles is, according to a recent report, the worst city in the nation for traffic, I did not know how long my side dishes would have to sit in the car before dinner, so I decided that food safety would be just as important as food flavor. I decided to make something that can be eaten at any temperature, but that is still delicious.
Provided by Food Network
Categories side-dish
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- 1. Peel the shallots, and chop them into pieces roughly 1/2 inch square. Place the pieces into a large non-reactive bowl.
- 2. Wash the pototoes thoroughly, but do not peel. If you are using small potatoes, cut them into quarters, each in a half-moon shape. If you are using larger potatoes, cut them into quarters, then cut those half-moons in half--the aim is to end up with uniform sized potato pieces that are one-half to no more than 3/4 of an inch on any side. Place the potato pieces into the bowl with the shallots.
- 3. Pour the balsamic vinegar and the olive oil over the potatoes and shallots. Stir to mix.
- 4. Remove the rosemary leaves from the stems. Add the leaves to the bowl with the previous ingredients.
- 5. Add the salt and the pepper to the bowl and stir again to mix.
- 6. Pour the contents of the bowl into a heavy 9 inch by 13 inch roasting pan (I like to line mine with aluminum foil), or into any baking dish that will allow the potatoes to be in a single layer.
- 7.Bake at 450 degrees F for 35 to 45 minutes. I like my potatoes pretty dark, so that the balsamic vinegar gets really crunchy on the outsides of the potatoes -if you don?t want them quite so dark, either take them out earlier at the 30 minute mark, or set the oven to 375 degrees F and roast for the full time.
- Serve hot or at room temperature. The potatoes can be reheated in the oven (400 degrees F for 10 minutes) or in a wrapping of heavy duty aluminum foil.
SWEET-AND-SALTY PARTY MIX
This joyful, crunchy snack to share with friends (and enjoy with cocktails) relies on corn syrup, sugar and soy sauce for a balance of sweet and savory. The glaze in this recipe is a riff on the sweet-and-salty coating used in cereal-seaweed snack mixes found in Hawaii that bakes into an irresistible, super-crisp shell. A bit of Worcestershire sauce lend some tang, and cayenne adds a surprising touch of heat. Use the mix-in amounts as a guide, and feel free to use whatever cereals, crackers and nuts speak to you.
Provided by Samantha Seneviratne
Categories snack, finger foods
Time 1h30m
Yield About 16 cups
Number Of Ingredients 14
Steps:
- Heat oven to 250 degrees. Lightly grease two rimmed baking sheets with vegetable oil. In a small saucepan, combine 3 tablespoons vegetable oil with the butter, corn syrup, sugar, soy sauce, Worcestershire, salt and cayenne. Cook, stirring occasionally, over medium heat until the mixture is smooth and syrupy, about 5 minutes. Set aside.
- In a large bowl, combine all the ingredients for the snack mix, except the hemp seeds. Pour the syrup over the mix and toss with a wooden spoon to evenly coat all the pieces.
- Divide the mix across the two prepared baking sheets. Sprinkle the hemp seeds evenly over the mixture on both baking sheets.
- Bake until the mix is dry, about 1 hour and 15 minutes, tossing well every 15 minutes. The mixture will be dry but still sticky, and will set as it cools.
- Let the mix cool completely before breaking it into pieces to serve. Store in an airtight container at room temperature for up to 1 week.
SIMPLE SWEET AND SALTY CORN SOUP
Make and share this Simple Sweet and Salty Corn Soup recipe from Food.com.
Provided by rlhildcomcast.net
Categories Low Protein
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a small pot.
- Pour in can of drained corn.
- Add salt and pepper.
- Pour in milk.
- Add sugar.
- Cook for about 5 minutes or until it starts to bubble.
- Your soup is done.
- For added goodness, place a slice of bread in the bottom of your bowl and pour soup over bread. It makes the bread soggy and delicious -- almost dough-like.
- Enjoy!
Nutrition Facts : Calories 475.4, Fat 28.7, SaturatedFat 17.6, Cholesterol 78.1, Sodium 1767.7, Carbohydrate 53, Fiber 2.5, Sugar 27.8, Protein 7.4
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