Pop the popcorn. It can be any brand,
rocess ;-).
Sprinkle the kettlecorn popcorn seasoning, or substitute the salt/sugar
Preheat the oven to 425 degrees Fahrenheit.
Trim ends off the Brussels sprouts and cut in half. In a large bowl, toss sprouts with olive oil and Hidden Valley(R) Farmhouse Originals Garlic & Herb Dressing & Seasoning Mix, coating evenly. Spread sprouts in a single layer on a baking sheet, cut side facing down.
Bake for 12 minutes. Then, flip Brussels sprouts and cook for an additional 8 minutes, until browned and softened throughout. Serve hot.
Place the oil, popcorn and salt in a large, 6-quart pot.
Pop kernels over medium heat, shaking constantly.
Continue shaking until the kernels finish popping, about 3 minutes.
Remove from heat.
Sprinkle the herbs on the popcorn and gently stir to coat.
Melt the butter in the microwave, doesn't take long; and slowly drizzle over the popcorn, stirring to combine.
Serve immediately.
Yield is 3.5 to 4 quarts.
Pop Popcorn and place in large bowl.
Melt around 2-3 tbsp butter. (or soy \"butter\").
Mix tabasco sauce in with the butter. (To taste, I like about a teaspoon or two.).
Mix 1 tsp of paprika, 1 tsp of salt, 1 tsp of garlic powder, and 1 tsp pepper in small cup.
Pour butter mixture on popcorn about one tablespoon at a time. After you pour the butter mixture on; sprinkle a bit of the seasoning mixture in, and voila!
100% NATURAL WHITE CHEDDAR POPCORN SEASONING (NOT NACHO CHEDDAR FLAVOR!). IF
About 30 minutes before serving or early in day:
Prepare popcorn as label directs.
(You will have about 16 cups popped corn, depending on brand used.) In large roasting pan or bowl, mix olive oil, rosemary, thyme, salt and pepper.
Add popcorn and cashews; toss to coat well.
Store popcorn mixture in tightly covered containers.
Makes about 18 cups.
Place popcorn in a large container or oven
roasting pan. salt to taste, set aside. Melt butter in a small saucepan. Remove from heat, stir in spices. Drizzle butter mixture over popcorn and toss lightly to coat evenly. Stir in nuts if desired.
Place popcorn in a large container or oven roasting pan.
Salt to taste and set aside.
Melt butter in small saucepan; remove from heat.
Stir in basil, chervil and thyme.
Drizzle butter mixture over popcorn and toss lightly to coat evenly.
Stir in the nuts, if desired.
Makes about 20 cups.
Place all of the ingredients in a medium bowl; stir until they are combined, and transfer to an airtight container for storage.
Season popcorn to taste.
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
Place in bowl or resealable plastic bag; stir or shake till mixed well.
TO MAKE RICE:
Combine 1 cup uncooked raw rice, 2 cups water, 3 tablespoons seasoning mix (above), and 1 tablespoon butter.
Bring to a boil, cover, reduce heat to low.
Cook about 20-25 minutes or until all liquid is absorbed.
In a blender or small food processor, blend Parmesan cheese, garlic powder, Italian herb seasoning, paprika, salt and pepper until finely ground (approximately 3 minutes).
Place popcorn in large bowl.
Sprinkle with cheese mixture.
Toss to coat evenly.
Store in airtight container until ready to serve (if it lasts that long).
Combine Parmesan cheese, garlic salt, herb seasoning and paprika in a small bowl; mix well.
Sprinkle mixture over popcorn, tossing until evenly coated.
Store in airtight container.
ith approximately 2 teaspoons herb seasoning. I use Herb Seasoning recipe#84791.
Heat oil
mall bowl.
Pour the popcorn into a large bowl, and
Place popcorn kernals in a brown paper bag, fold over twice and pop for 2-4 min in microwave.
Add topping of choice.
Shake it up and throw out the bag when done.
Let cream cheese come to room temperature.
Mix all ingredients in a bowl with a hand mixer.
For a stronger flavor you can add 1 more tbsp of the seasoning.
Use immediately or refrigerate, for a softer spread let it sit out about a half an hour before serving.
Serve with crackers or veggies.
For a presentation effect, refrigerate for an hour and then form in a ball and roll in parsley or chopped nuts and serve.
Make the apple and herb stuffing: Melt the butter in
Prepare popcorn, one package at a time, according to directions.
Carefully open each bag and add 1/2 teaspoon of each herb.
Close bag and shake.
Pour into containers.
Add nuts and toss gently.
Yields 9 quarts.