home made Kettle Corn (and other homemade popcorn recipes)

Ingredients

1/4 cup canola, grapeseed or peanut oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels
salt

Directions

Method

1 Heat the oil in a 3-quart saucepan on medium high heat.


2 Put 3 or 4 popcorn kernels into the oil and cover the pan.

3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.


Other flavors of popcorn (including spanish smoked paprika, cayenne powder, chili pepper, curry powder, cumin, grated parmesan cheese)


Cook time: 10 minutes

3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
1/3 cup of high quality popcorn kernels
1 3-quart covered saucepan
2 Tbsp or more (to taste) of butter
Salt to taste

(Follow directions above #1-4)

#5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.





















6 Salt to taste.





















Additional tips: From the comments section





















a If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn.

Nonalcoholic Substitutes for Wines, Spirits and Liqueurs

(from the internet...)

We have compiled a list of nonalcoholic substitutes for recipes that call for various wines, spirits and liqueurs. Do remember substitutes won't necessarily mimic the flavor of the original ingredient. The intention is to add some acidity and contrast as well as intensify flavors.


A General Note About Ingredient Substitutions

Substituting ingredients takes a lot of trial and error practice. If this is for your day-to-day cooking have fun experimenting. If you are cooking for guests and special occasions then you may be better served by making an extra trip to the store to get the proper ingredient. If using alcohol in cooking is simply not an option then experiment with these nonalcoholic suggestions.



For more ingredient substitutions, browse our Cooking Dictionary of Ingredients Substitutions and Equivalents - Our cooking dictionary includes over 1800 cooking ingredients and culinary terms. Terms include a description, a picture, ingredient substitutions and equivalents as well as *nutritional facts. When possible we include links to recipes and "where to buy" and more information. *Nutritional data not available for every item.



Click the ingredient name for more information including recipe suggestions.




Alcohol Ingredient Substitute - General Substitute - Measured

Amaretto

Non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.



For:

2 tablespoons amaretto or other almond-flavored liqueur, substitute: 1/4 to 1/2 teaspoon almond extract

Applejack or apple brandy

Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.

Apricot brandy

Syrup from canned apricots in heavy syrup; or apricot preserves.

Beer or Ale

Chicken broth, white grape juice, or ginger ale

Bourbon

Non-alcoholic vanilla extract.

Champagne and other sparkling wines:



Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.

For 2 tablespoons bourbon, substitute the following:

1 to 2 teaspoons vanilla extract

Brandy

.Raspberry extract, brandy extract • 2 tablespoons brandy, substitute the following:

1/2 to 1 teaspoon brandy extract OR 2 tablespoons

water, white grape juice or apple juice

Champagne Ginger Ale or Soda water and Champagne extract

Cherry liqueur or brandy (Kirschwasser)



Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves. (Not suitable for fondue)

Cognac

Juice from peaches, apricots or pears.

Coffee liqueur or brandy






Cointreau

Orange juice, or frozen orange juice concentrate.

Creme de Cacao

Powdered white chocolate mixed with water; non-alcoholic vanilla extract and powdered sugar.

Creme de Cassis

Black currant Italian soda syrup; or black currant jam.

Creme de Menthe

Mint Italian soda syrup; or non-alcoholic mint extract.

or Spearmint extract or oil of spearmint diluted with a

little water or grapefruit juice.

Gewurztraminer White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.

Kahlua

Chocolate extract, 1 teaspoon per 2 tablespoon of Kahlua. Or 1 teaspoon instant express powder per 2 tablespoon of Kahlua

Kirsch (Cherry)

Syrup or juice from black cherries, raspberries, boysenberries,

currants, grapes or cherry cider.

Licorice or anise flavored liqueur

Anise Italian soda syrup; or fennel.

Mirin

White grape juice mixed with lemon juice or zest.

Muscat

White grape juice mixed with water and powdered sugar

Orange liqueur (Grand Marnier) or brandy

Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade. • for 2 tablespoons Grand Marnier or other orange-

flavored liqueur, substitute the following: 2 tablespoons

orange juice and 1/2 teaspoon orange extract or 2

tablespoons unsweetened orange juice concentrate.

Peach brandy

. Syrup from canned peaches in heavy syrup; or peach preserves

Peppermint Schnapps

Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves

Port

Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice

Riesling

White grape juice mixed with water and a pinch of powdered sugar.

Rum

Non-alcoholic vanilla or rum extract. OR Pineapple juice or syrup flavored with almond extract.



• for 2 tbsp rum , substitute the following:

1/2 to 1 teaspoon rum extract OR 2 tablespoons

water, white grape juice or apple juice.

Sherry



Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup. • 2 tablespoons sherry, substitute the following:

1 to 2 teaspoons vanilla extract or 2 tablespoons

orange or pineapple juice.

To substitute sherry in a marinade: for 1/2 cup sherry use 1/4 cup vinegar + 1 tablespoon sugar + 1/4 water OR

1 tablespoon vinegar, plus chicken stock or water to make 1/2 cup.

Vermouth

Apple cider; or apple juice mixed with lemon juice and water.

Vodka

Water; apple cider or white grape juice mixed with lime juice.

Wine Substitutions



Wine, General Tips

(From Cook's Illustrated, 2005)

If alcohol is not an issue then Vermouth makes a good substitute for white wine in a recipe as long as the recipe does not call for more than a 1/2 cup or so.



Nonalcoholic Substitutions

For soups and pan sauces use extra broth and add red or white wine vinegar or lemon juice right before serving using the following ratios:

To replace 1/2 cup wine use:

1/2 cup broth + 1 teaspoon wine vinegar

1/2 cup broth + 1 teaspoon lemon juice



Wine, Red













Credits

First Coast News

Vegie Life Magazine

Diet and Eat

Note: add water, white grape juice, apple juice, or

broth, if necessary, to get the specified amount of

liquid called for in the recipe.

or

Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.

• 1/4 cup or more red wine, substitute the following:

equal measure of red grape juice, cranberry juice,

apple cider, chicken broth, clam juice, flavored

vinegar, or nonalcoholic wine. If you use nonalcoholic

wine, add a tablespoon of vinegar to cut the sweetness

Wine, White





White grape juice; apple cider; apple juice; vegetable stock; or water, ver jus • 1/4 cup or more white wine, substitute the following:

equal measure of white grape juice, chicken broth,

vegetable broth, clam juice or nonalcoholic wine.

If you use a nonalcoholic wine, add a tablespoon

of vinegar to cut the sweetness.

Wine, White, Dry

Water, chicken broth, bullion or consommé, ginger

ale, white grape juice, diluted cider vinegar or white wine vinegar, liquid from canned mushrooms.

Wine, Heavy

For 1/4 cup or more port, sweet sherry, rum, brandy,

liqueur, substitute the following: equal measure

of unsweetened orange juice or apple juice plus 1 teaspoon of corresponding flavored extract or vanilla extract.

General Marinade Substitutes

Substitute for 1 cup of alcohol with:



1 cup of citrus juice, lemonade, pineapple or orange juice.

1/2 cup of fresh lemon juice or orange juice.

1 cup of tomato juice diluted by 1/4 with water or vinegar.

1/2 cup of light soy sauce and 1/2 cup of citrus juice.

1/2 cup of light soy sauce and 2 tablespoons of peanut oil.

1 cup of teriyaki sauce

1/3 cup of balsamic vinegar

Easy homemade granola bars

Ingredients:

4 1/2 cups rolled oats

1 cup all-purpose flour (I used whole wheat flour that I ground)

1 teaspoon baking soda

1 teaspoon vanilla extract

2/3 cup butter, softened — Better believe I substituted this with Applesauce

1/2 cup honey

1/3 cup packed brown sugar

2 cups miniature semisweet chocolate chips (sub for whatever you want--nuts, raisins, etc)



Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9×13 inch pan.

2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.

3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.


I love making these and them putting them individually cut in a Tupperware for a quick snack option. You don’t have to substitute the butter with applesauce, I just always like to try it whenever I can…;)

Quick Guide to Common Herbs and their culinary uses

Using Herbs in Recipes


Quick guide to some common potherbs and their culinary uses and the foods, dishes, and vegetables they enhance.



Basil

(Ocimum basilicum)

Tomatoes, soups, salads, pizza, salad dressings, chicken dishes, egg dishes, salmon, tuna, spaghetti, meatloaf, dips, herb sandwiches, green beans, wax beans, cauliflower, corn



Bay leaves

(Laurus nobilis)

Meats, stews, steamed fish, sauces, soups, pickling, casseroles, stocks, syrups, garnish, pâté and terrines



Chervil

(Anthriscus cerefolium)

Eggs, salads, vegetables, soups, chicken, fish, herb butter, cottage cheese



Chives

(Allium schoenoprasum)

Dips, sauces, spreads, garnish, cold chicken, barbecued meats, baked and mashed potatoes, egg dishes, cheese soufflés, salads, carrots, soups, vichyssoise, herb sandwiches



Cilantro

(Coriandrum sativum)

Salads, guacamole, soups, stews, salsas, chutneys, dips, beans, soups, used in Asian, Mexican, Indian, Tex Mex, Caribbean, and North African cuisines



Coriander

(Coriandrum sativum)

Ginger cookies, curry, Indian dishes, Greek dishes, Asian cooking, pickles, veal, fish, fruit puddings, tea cakes, apple crumbles



Dill weed

(Anethum graveolens)

Seafood and shellfish, salads, herb butter, dips, sauces, soups, vegetable stews, fish dishes, vinegars and oils, breads and sandwiches, egg and cheese dishes, green beans, wax beans, cabbage, seeds are used in pickling, coleslaw, cakes, breads, teas



Fennel

(Foeniculum vulgare)

Salads, fish, duck, pork, veal, sauces, stuffings / dressings, mayonnaise, flavored butters, salad dressings, seeds used in breads



Lemon grass / Lemongrass

(Cymbopogon citratus)

Soups, sauces, stirfry, chicken, tomatoes, fish, seafood, beef, Caribbean and Asian dishes (Thai and Vietnamese)



Mint

(Mentha)

Carrots, lamb sauce, pea soup, soft cheeses, herb sandwiches, egg dishes, vegetables such as buttered peas, mashed potatoes, mint ice, cold drinks, mint juleps, mint jelly, sauces, tea, garnish, desserts (Peppermint)



Oregano

(Origanum vulgare)

Meat sauces, tomato sauces, breads, Italian dishes, veal, egg dishes, vegetables, pizza, salads, casseroles, soups (tomato, pea), pates and poultry dishes, beans, rice, cabbage



Parsley

(Petroselinum crispum )

Fish and meat sauces, salads, soups (vegetable, tomato, fish), dips, vegetables, omelettes and other egg dishes, breads and sandwiches, sausage, stuffing, hamburgers, tuna loaf, potatoes, salad dressings, garnishes



Rosemary

(Rosmarinus officinalis)

Lamb, chicken and poultry sauces, beef and mutton stock, vegetables in particular cauliflower, breads and scones, dumplings, liver pâté, stews, dressings



Sage

(Salvia officinalis)

Stuffing / dressing, soups (Minestrone, chicken), sauces, pork, meatballs, meatloaf, Welsh rabbit, pizza, fish, goose, duck, sausage, casseroles, omelettes, vegetarian stews, salads, Brussels sprouts



Savory

(Satureja)

Vegetables, dried bean dishes, soups, lentils, eggs, stuffings / dressings, condiments, hamburger, gravy



Sorrel

(Rumex scutatus)

Cold soups, salads, vegetables, fish, white sauces, cream sauces, eggs, poultry and white meats, goat cheese



Sweet Marjoram

(Origanum majorana)

Peas, stuffings / dressings, soups, salads, sauces, egg and cheese dishes, stews, fruit salads



Tarragon

(Artemisia dracunculus)

Chicken / poultry, fish sauces and soups, tarragon tartare sauce (tartar sauce), mushrooms, meats, liver, pâté, seafoods, egg dishes, green salads, mayonnaise, cream and butter sauces, salad dressings, vinegars and oils, vegetables (green beans and cauliflower in particular), butter, cottage cheese



Thyme

(Thymus vulgaris)

Chowders, cheese, salads, chicken and fish marinades, beef broth, soups (vegetable, chicken), liver, pâté, meatballs, meatloaf, braised rabbit, chicken, stuffing, egg dishes, broccoli, beans, lentil stew, tomatoes, butters, cottage cheese, vinegars and oils

Garlic Chicken Stirfry

2 large garlic cloves, minced

1/4 cup soy sauce

1/4 cup water

1/4 cup honey

2 tablespoons vegetable oil, divided

1 tablespoon cornstarch

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper flakes (or to taste)

1 lb boneless skinless chicken breast, cut into strips

1/4 cup green onion, chopped


1 Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.


2 Cover and refrigerate at least 2 hours, stirring once to twice.

3 In large skillet, heat remaining oil.

4 Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.

5 Remove to platter. Garnish with green onion. Serve with snow peas, if desired.

play dough from cream of tarter can

1/2 c salt
1 c flour
2 Tbsp cream of tarter
1 cup water
1 Tbsp oil
Food Coloring


Tip--use boiling water, and add food coloring to water.