KETTLE FOR COOKING RECIPES

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KETTLE CORN RECIPE: HOW TO MAKE IT - TASTE OF HOME



Kettle Corn Recipe: How to Make It - Taste of Home image

If you go to a fair looking to satisfy your craving for popcorn, you'll get the same wonderful salty-sweet taste at home with my kettle corn recipe. Now you can indulge whenever the mood strikes you. —Jenn Martin, Sebago, Maine

Provided by Taste of Home

Categories     Snacks

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 3 quarts.

Number Of Ingredients 5

1/2 cup popcorn kernels
1/4 cup sugar
3 tablespoons canola oil
2 to 3 tablespoons butter, melted
1/2 teaspoon salt

Steps:

  • In a Dutch oven over medium heat, cook popcorn, sugar and oil until oil begins to sizzle. Cover and shake until popcorn stops popping, 3-4 minutes., Transfer to a large bowl. Drizzle with butter. Add salt; toss to coat.

Nutrition Facts : Calories 91 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 114mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

CIOPPINO: A FINE KETTLE OF FISH RECIPE | RACHAEL RAY ...



Cioppino: A Fine Kettle of Fish Recipe | Rachael Ray ... image

I am half Sicilian, so a large part of the family does "The Seven Fishes" on Christmas Eve. I do not have the patience to make seven dishes. I make this instead — it uses five varieties of seafood, all in one pot. Now that's a happy holiday!

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 healthy servings

Number Of Ingredients 18

1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 to 3 flat fillets of anchovies, drained
6 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14-ounce) container chicken stock
1 (32-ounce) can chunky style crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1 handful flat-leaf parsley, chopped
1 1/2 pounds cod, cut into 2-inch chunks
Salt and pepper
8 large shrimp, ask for deveined easy-peel or peel and devein
8 sea scallops
16 to 20 raw mussels, scrubbed
A loaf of fresh, crusty bread, for mopping

Steps:

  • In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
  • Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
  • Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
  • Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.

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Calories 1085 per serving
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Calories 288 per serving
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Total Time 60 minutes
Category Side Dishes, Snacks
Calories 176 calories per serving
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