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Ingredients:
Directions:
Combine all ingredients in a bowl. Allow to set at room temperature for 30 minutes for flavors to meld, or refrigerate for up to 12 hours.
Makes about 2 cups.
Nutrition:
Substitutions:
Recipe courtesy of My own concoction.
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Ingredients:
Directions:
In a small mixing bowl, combine the lime juice and salt. One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips.
Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds. Using a slotted spoon or spider, remove the chips to a newspaper-lined sheet pan. Allow to cool 3 to 4 minutes before serving.
Nutrition:
Substitutions:
Recipe courtesy of Alton Brown.
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Ingredients:
Directions:
Preheat the oven to 250 degrees F.
Spray a sheet pan with nonstick spray and line with parchment paper. Spray the parchment paper with nonstick spray as well and set aside.
Combine the popcorn and peanuts in a large mixing bowl. Set aside until ready to use.
Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup and vanilla and stir until combined. Heat the mixture until it reaches 250 degrees F, approximately 10 minutes.
Pour the syrup over the popcorn and stir to combine. You will need to work quickly because the syrup hardens rapidly. Spread the mixture onto the prepared sheet pan and bake in the oven for 1 hour. Cool completely.
Break into pieces and serve immediately or store in an airtight container for 2 to 3 days.
Nutrition:
Substitutions:
Recipe courtesy of Alton Brown.
Read my review of this recipe.
Ingredients:
Directions:
Place cheese cubes and salsa in a microwavable bowl. Microwave on high for 5 minutes or until cheese is melted, stirring every 2 minutes.
Nutrition:
Substitutions:
Recipe courtesy of Kraft Foods.
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Ingredients:
Directions:
Preheat oven to 400F. Lightly oil two baking sheets.
Lightly brush one side of each tortilla with oil and sprinkle with a pinch of salt. Stack the tortillas and cut into 8 wedges; arrange on prepared baking sheets. Bake until crisp, 8 to 10 minutes.
Nutrition:
Substitutions:
Recipe courtesy of Food Network.
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Ingredients:
Directions:
Place popcorn in an ungreased 13-in. x 9-in. baking pan. Melt butter in a small saucepan; add the remaining ingredients. Pour over popcorn and mix well. Bake, uncovered, at 350 for 15 minutes.
Nutrition:
Substitutions:
I air popped 1/2 cup of popcorn. Baking the popcorn 15 minutes would have definitely burnt it - 5 minutes max.
Recipe courtesy of Taste of Home.
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Ingredients:
Directions:
Preheat oven to 300 degrees. Line a 10×15 inch jellyroll pan with foil.
Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
Bake for 30 to 40 minutes in the preheated oven, stirring everything 15 minutes, until golden. Allow to cool, then store nuts in airtight containers.
Nutrition:
Substitutions:
The almonds were really good, but I think they could have used more of a coating. I will use a double that part of the recipe next time.
Recipe courtesy of allrecipes.
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Ingredients:
Directions:
Mix peaches, red bell pepper, cucumber, onion, lime juice, chopped cilantro, jalapeno, ginger, and garlic in small bowl to blend. Season to taste with salt and pepper.
Makes about 3 cups.
Nutrition:
Substitutions:
Great served with grilled shrimp.
Recipe courtesy of epicurious.
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Ingredients:
Directions:
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Makes 8 pretzels.
Nutrition:
Substitutions:
Great plain, with some spicy mustard, or mix powdered sugar with little milk to make a sweet glaze (Seth’s favorite).
Recipe courtesy of Alton Brown.
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Ingredients:
Directions:
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Let sit at room temperature for 1 hour and then serve.
Makes about 2 cups.
Nutrition:
Substitutions:
I omitted the cayenne pepper. I really enjoyed the tomatoes in the dip, so I would add 3 or 4 tomatoes next time.
Recipe courtesy of Alton Brown.