Sweet And Salty Kettle Corn Rachael Ray Recipes

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SWEET AND SALTY KETTLE CORN (RACHAEL RAY)



Sweet and Salty Kettle Corn (Rachael Ray) image

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

1/4 cup vegetable oil
1/2 cup popcorn
1/4 cup sugar
1 teaspoon coarse salt

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

HOT N SWEET KETTLE CORN



Hot N Sweet Kettle Corn image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

1/2 cup unpopped corn kernels
1/4 cup white sugar
1/4 cup vegetable oil
1 teaspoon chipotle powder
1 teaspoon salt

Steps:

  • Place popcorn, sugar, oil, chipotle and salt in a large kettle or pot with a tight fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat and transfer popped kettle corn to a bowl.
  • To keep the kettle corn sweet, omit the chipotle powder and adjust sugar to 1/3 cup.

SWEET AND SAVORY MENU: ROSEMARY CORN CAKES WITH PROSCIUTTO AND CHICKEN SAUSAGES WITH HOT AND SWEET PEPPERS



Sweet and Savory Menu: Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 packages chicken sausages, any flavors or brand, such as sun-dried tomato or garlic
2 cups water, eyeball it
Extra-virgin olive oil, 2 tablespoons, 2 turns of the pan
2 large cubanelle peppers (long, Italian light green sweet peppers), seeded and thinly sliced
Salt and pepper
4 hot red cherry peppers, chopped
A splash of hot pepper juice
1 box (8 1/2 ounces) corn muffin mix (recommended: Jiffy)
1 egg
3 tablespoons butter, divided
3/4 cup milk
2 to 3 tablespoons finely chopped fresh rosemary leaves
4 slices prosciutto, chopped
1/2 cup honey

Steps:

  • Preheat a griddle or nonstick skillet over medium heat.
  • Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 tablespoons extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them.
  • For the cakes, combine muffin mix with egg and 2 tablespoons of the butter ¿ heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture.
  • Serve sausages with peppers on top and the cakes alongside drizzled with honey.

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