Mushroom Crusted Tilapia

http://resources.popcorn.org/nutrition/recipe/recipe.cfm?category_id=3&recipe_id=54

Mushroom Crusted Tilapia * popcorn.org Yield: 4 filets Ingredients 2 cups popped popcorn 1/2 cup dried shiitake or porcini mushrooms 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1 egg 1 tablespoon vegetable oil 4 (1 1/4 lbs) tilapia filets Lemon wedges, for serving Directions Place popcorn, mushrooms, onion powder, garlic powder and salt in a blender (or food processor) and blend until powdery and almost smooth; pour into a wide, shallow bowl. Beat egg in a shallow bowl; set aside. Heat oil in a large, non-stick skillet over medium-high heat. Dip tilapia into egg and then into popcorn mixture, coating both sides. Cook tilapia about 3 minutes per side or until fish is golden and center is cooked. Serve with lemon wedges. Notes Variation: Substitute boneless, skinless chicken breasts for tilapia and adjust cooking time as needed.

Super, No Fail Caramel Corn

Super, No Fail Caramel Corn * popcorn.org Yield: About 2 ½ quarts Ingredients 3 quarts popped popcorn 1 cup packed brown sugar ½ cup butter (1 stick), diced ¼ cup corn syrup ½ teaspoon salt ½ teaspoon baking soda Directions Place popcorn in a large bowl; remove any unpopped kernels. Spray a large baking sheet with cooking spray; set aside. In a large, deep pot, stir together brown sugar, butter, corn syrup and salt over medium heat until well blended.  Increase heat and bring to a boil.  Allow to boil for 5 minutes; DO NOT STIR.  Remove pan from heat and stir in baking soda (mixture will foam).  Quickly stir popcorn into hot mixture until completely coated.  Spread onto prepared baking sheet and allow to cool.  Break into smaller pieces.  Serve immediately or store in an airtight container.

Coconut Monkey Mix

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Coconut Monkey Mix * popcorn.org Yield: 7 cups Ingredients 1 cup flaked coconut (unsweetened or sweetened) 6 cups popped popcorn 1 tablespoon butter or margarine, melted 1 teaspoon sugar 1/8 teaspoon salt Dash of nutmeg 1 cup dried banana chips Directions Preheat oven to 325° F. Spread coconut in a 13x9-inch baking pan, breaking up any clumps as needed. Bake 10 minutes or until edges of coconut begin to brown. Spread popcorn over coconut and sprinkle with melted butter; toss. Sprinkle popcorn mixture with sugar, salt and nutmeg; toss. Bake 5 minutes longer and toss with banana chips. Serve immediately or cool and store in an airtight container.

Honey Mustard Snack Mix

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Honey Mustard Snack Mix * popcorn.org Yield: 1 quart Ingredients 1 quart popped popcorn 2 teaspoon honey 1 teaspoon dry mustard 1/2 teaspoon cumin powder 1/4 teaspoon salt 1/8 teaspoon ground white or black pepper Directions Preheat oven to 325° F. Spread popcorn on a baking sheet. Drizzle honey over popcorn and sprinkle with dry mustard, cumin, salt and pepper. Bake about 9 minutes and toss just before serving. Serve warm.

That's Amore Easy Italian Snack

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That's Amore Easy Italian Snack * popcorn.org Yield: 2 1/2 quarts Ingredients 2 1/2 quarts popped popcorn 1/2 of a .7oz-package of Italian salad dressing mix Directions Place popped popcorn in large bowl. Sprinkle zesty Italian salad dressing mix on top of the popcorn. Then, with a large wooden spoon, toss popcorn 'til seasoning is distributed evenly.

Popcorn Chipwiches

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Popcorn Chipwiches * popcorn.org Yield: 12 dessert sandwiches Ingredients 2 1/2 quarts popped popcorn 1 1/2 cup light brown sugar 3/4 cup dark corn syrup 1/2 cup butter 1 tablespoon vinegar 1/2 teaspoon salt 1 6-ounce package chocolate pieces 1/2 cup chopped walnuts 2 pints brick-style vanilla ice cream. Directions Keep popcorn warm. In a three-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt. Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250 degrees Fahrenheit on candy thermometer). Pour syrup over popped popcorn; stir to coat. Add chocolate pieces and nuts; stir just to mix. Pour into two 13 x 9 x 2 inch pans, spreading and packing firmly. Cool. In each pan, cut 12 rectangles. Cut each pint of ice cream into 6 slices. Sandwich ice cream between two popcorn rectangles.

Popcorn Diner Meatloaf

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Popcorn Diner Meatloaf * popcorn.com Yield: 6 servings Ingredients Preparation time: 10 minutes Baking time: 1 hour 5 cups popped popcorn 1 1/4 pounds extra lean ground beef or turkey 1/4 cup chopped celery 1/4 cup chopped onion 1/4 cup 2% milk 1 egg 2 tablespoons chopped parsley 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup chili sauce or ketchup Directions Preheat oven to 350º F. Spray an 8x4-inch loaf pan with cooking spray; set aside. Process popcorn in a blender or food processor until finely ground; pour into a large bowl. Add ground beef, celery, onion, milk, egg, parsley, garlic, salt and pepper. Mix until thoroughly blended. Press meat mixture into pan; spread chili sauce over top. Bake for 1 hour, or until cooked through. Allow to cool 15 minutes before slicing.

Popcorn Crusted Macaroni and Cheese

http://resources.popcorn.org/nutrition/recipe/recipe.cfm?category_id=0&recipe_id=70

Popcorn Crusted Macaroni and Cheese * popcorn.org Yield: 4 servings Ingredients 8 ounces elbow macaroni 4 tablespoons butter, divided 2 tablespoons flour 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups milk 1-8 oz. (2 cups) package shredded sharp cheddar cheese 5 cups popped popcorn 1/2 teaspoon parsley flakes Directions Preheat oven to 350º F. Butter an 8x8-inch baking pan with 1 tablespoon butter; set aside. Cook and drain macaroni according to package directions; set aside. Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in flour, mustard, salt and pepper; cook 2 minutes, stirring frequently. Whisk in milk and cook, stirring frequently, until mixture thickens; about 10 minutes. Stir in cheese until cheese is melted and sauce is smooth. Stir macaroni into sauce; pour macaroni mixture into prepared pan. Melt remaining tablespoon of butter and toss with popcorn and parsley flakes. Spread popcorn over macaroni and bake 10 minutes.

Blazing Buffalo Ranch Seasoning Mix for Popcorn

http://resources.popcorn.org/nutrition/recipe/recipe.cfm?category_id=0&recipe_id=136

Blazing Buffalo Ranch Seasoning Mix for Popcorn * popcorn.org Yield: about 2 tablespoons seasoning mix Ingredients 1 tablespoon ranch dressing or dip mix (from a 1 ounce package) 1 tablespoon seafood spice mix (or celery salt) 1 teaspoon garlic powder 1 teaspoon powdered sugar (or sugar) 1/8 teaspoon cayenne pepper 1/4 teaspoon vegetable oil 6 quarts popped popcorn Cooking spray, optional Directions In a small bowl, blend ranch dressing mix, spice mix, garlic powder, powdered sugar and cayenne pepper. Sprinkle with vegetable oil and blend until well incorporated. Place popcorn in a serving bowl and spray lightly with cooking spray. Sprinkle seasoning mix over popcorn to taste and toss. Store leftover seasoning mix in an airtight container for future use.

Edible Popcorn Party Bowl

http://resources.popcorn.org/nutrition/recipe/recipe.cfm?category_id=3&recipe_id=27

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Edible Popcorn Party Bowl * popcorn.org Yield: 1 bowl Ingredients 10 cups popped popcorn 1 1/3 cups sugar 1 cup water 1/3 cup light corn syrup 1/2 teaspoon vinegar  1/4 teaspoon salt 10 drops food color, optional Directions Spray the inside of a large, stainless steel bowl with cooking spray and the outside of a 2nd large, stainless steel bowl; set aside. These 2 bowls will be used to form popcorn bowl at end of cooking time. (Note: if one bowl is smaller than the other, spray the outside of the smaller bowl.) Spray a 3rd large bowl with cooking spray and place popped popcorn inside; set aside. Stir sugar, water, corn syrup, vinegar and salt together in a medium sauce pan. Bring mixture to a boil, cover, and boil for 3 minutes to allow steam to wash down sides of pan. Remove lid and attach candy thermometer to pan. Allow mixture to boil, without stirring, until mixture reaches 290º F. Stir in food color, if desired. Working quickly, pour syrup over popcorn and toss with a large spoon until popcorn is thoroughly coated. Pour popcorn mixture into first prepared bowl and use a spoon to push mixture evenly up onto sides of bowl. Firmly press second prepared bowl onto popcorn to form popcorn bowl. Allow popcorn bowl to cool completely between stainless steel bowls. To serve, tip popcorn bowl out and place on platter. Fill with popcorn to serve.

Popcorn Diner Meatloaf

http://resources.popcorn.org/nutrition/recipe/recipe.cfm?category_id=3&recipe_id=71

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Popcorn Diner Meatloaf * popcorn.org Yield: 6 servings Ingredients Preparation time: 10 minutes Baking time: 1 hour 5 cups popped popcorn 1 1/4 pounds extra lean ground beef or turkey 1/4 cup chopped celery 1/4 cup chopped onion 1/4 cup 2% milk 1 egg 2 tablespoons chopped parsley 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup chili sauce or ketchup Directions Preheat oven to 350º F. Spray an 8x4-inch loaf pan with cooking spray; set aside. Process popcorn in a blender or food processor until finely ground; pour into a large bowl. Add ground beef, celery, onion, milk, egg, parsley, garlic, salt and pepper. Mix until thoroughly blended. Press meat mixture into pan; spread chili sauce over top. Bake for 1 hour, or until cooked through. Allow to cool 15 minutes before slicing.

Popcorn Pepperoni Pizza Dippers

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Popcorn Pepperoni Pizza Dippers * popcorn.org Yield: 16 squares Ingredients 2 eggs ½ cup Tomato and Basil Reduced Fat Cooking Crème 1 tablespoon grated Parmesan cheese 1/8 teaspoon coarse ground black pepper 10 cups popped popcorn 1 cup shredded mozzarella cheese 1/3 cup thinly sliced pepperoni, coarsely chopped your favorite marinara sauce   Directions Preheat oven to 350F.  Spray 8-inch square baking pan with cooking spray. Whisk together eggs, cooking crème, Parmesan cheese and black pepper in large bowl.  Stir in popcorn, mozzarella cheese and pepperoni. Spread mixture in prepared pan, patting down with spatula or spoon. Bake about 15 minutes until set and lightly browned.  Let sit 5 minutes.  Cut into 16 bars.  Serve warm with marinara sauce.

Popcorn Crusted Macaroni and Cheese

http://resources.popcorn.org/nutrition/recipe/recipe.cfm?category_id=3&recipe_id=70

Popcorn Crusted Macaroni and Cheese Yield: 4 servings * popcorn.org Ingredients 8 ounces elbow macaroni 4 tablespoons butter, divided 2 tablespoons flour 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups milk 1-8 oz. (2 cups) package shredded sharp cheddar cheese 5 cups popped popcorn 1/2 teaspoon parsley flakes Directions Preheat oven to 350º F. Butter an 8x8-inch baking pan with 1 tablespoon butter; set aside. Cook and drain macaroni according to package directions; set aside. Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in flour, mustard, salt and pepper; cook 2 minutes, stirring frequently. Whisk in milk and cook, stirring frequently, until mixture thickens; about 10 minutes. Stir in cheese until cheese is melted and sauce is smooth. Stir macaroni into sauce; pour macaroni mixture into prepared pan. Melt remaining tablespoon of butter and toss with popcorn and parsley flakes. Spread popcorn over macaroni and bake 10 minutes.

Herbed Popcorn Chili and Soup Topper

http://resources.popcorn.org/nutrition/recipe/recipe.cfm?category_id=3&recipe_id=32

Herbed Popcorn Chili and Soup Topper Yield: 4 cups Ingredients 4 cups air-popped popcorn Butter or original flavor cooking spray 1/4 teaspoon parsley flakes 1/4 teaspoon thyme 1/4  teaspoon dried basil 1/4 teaspoon dried oregano 1/4  teaspoon Cajun Creole seasoning or chili powder Directions Place popcorn in a large, clean paper bag. Spray popcorn lightly with cooking spray, about 5 quick sprays. Sprinkle parsley, thyme, basil, oregano and Cajun Creole seasoning onto popcorn. Close bag and shake to distribute seasoning. Sprinkle on chili or soup at serving time.

Cheesy Popcorn Bread

http://resources.popcorn.org/nutrition/recipe/recipe.cfm?category_id=3&recipe_id=4

Cheesy Popcorn Bread Yield: 9 squares Ingredients 4 cups popped popcorn 1 cup yellow corn meal 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 egg 1 cup 2% milk 1/4 cup vegetable oil 1 cup shredded jack or pepper jack cheese 1 (4 ounce) can mild, diced green chilies, drained, optional Directions Preheat oven to 400º F. Spray an 8-inch square baking pan with cooking spray; set aside. Process the popcorn in a blender or food processor until finely ground. Pour ground popcorn into a large bowl and stir in corn meal, sugar, baking powder and salt until blended. Beat egg, milk and vegetable oil together in a small bowl and stir into popcorn mixture just until blended. Scatter cheese and chilies, if desired, over batter and stir just until evenly distributed. Pour batter into prepared pan and bake for 25 minutes or until lightly browned at edges and tester comes out clean. Cut into squares to serve.

chili corn

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Chili Corn Yield: 4 quarts Ingredients 4 quarts popped popcorn 3 small dried red chilies 1 package (6 3/4 ounce) peanuts 6 tablespoons margarine 1 package (3 1/4 ounce) roasting pepitas (little peppers) 3/4 teaspoon garlic salt Directions Heat popped popcorn in oven if it is cold. Cook chilies and peanuts in margarine over low heat for 5 minutes; remove chilies. Add pepitas and pour over hot corn; season with garlic salt.

Popcorn Recipes

http://resources.popcorn.org/nutrition/recipe/recipes.cfm?category_id=1

Share on bloggerShare on facebookShare on twitterShare on pinterest_shareMore Sharing Services Backyard Fun Bacon and Cheese Popcorn BBQ Popcorn Seasoning Mix Beach Party Popcorn Black Sesame Mustard Popcorn Blazing Buffalo Ranch Seasoning Mix for Popcorn Bombay Popcorn Cajun Corn Caramel Corn Crunch Cheery Cherry Popcorn Cheesy Jalapeno Popper Popcorn Cheesy Popcorn Chipotle Ranch Snack Mix Cinnamon Chocolate Popcorn Cinnamon Sugar Kettle Corn Crispy Crunchy Apple Popcorn Dilly Lemon Munch Disco Doodle Popcorn

BBQ Popcorn Seasoning Mix

BBQ Popcorn Seasoning Mix

Vitamin-Packed Popcorn

Vitamin-Packed Popcorn

by Farmers' Almanac Staff 

Ingredients:
2 tablespoons vegetable oil
3/4 cup unpopped popcorn
1/4 cup butter or margarine, melted (optional)
1/4 cup nutritional yeast
1 tablespoon chili powder
1 teaspoon ground cumin
Salt to taste

Directions:
In a large saucepan, heat oil over medium-high heat. Add popcorn, and cover. Shake to coat the corn kernels with oil. Once the corn starts to pop, shake the pan constantly until the popping stops. Remove from heat, and pour popped corn into a large bowl. Drizzle with melted butter and sprinkle with yeast, chili powder, cumin and salt. Stir until the herbs and yeast are evenly distributed
.

Easy, Spicy Hummus

Easy, Spicy Hummus

by Beth Herman 

farmersalmanac.com

Ingredients:
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

Directions:
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until minced. Add the rest of the ingredients to the food
 

Basic Hummus

Basic Hummus

by Jaime McLeod 

* farmersalmanac.com

Ingredients:
1 15-oz. can of chickpeas (sometimes labeled garbanzo beans)
1/3 cup tahini
2 tablespoons olive oil
4 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon salt
Paprika

Directions:
Drain chickpeas and set aside the liquid. Combine all ingredients in blender or food processor and blend on low until smooth. If needed, gradually add reserved liquid from the chickpeas to aid in blending. Sprinkle with paprika and drizzle with olive oil before serving
.

Pizza Burgers

Pizza Burgers

Smoky Barbecue Sauce

Smoky Barbecue Sauce

Hot Mexican Layer Dip

Hot Mexican Layer Dip

• 1 15.4 oz. can refried beans
• 1 8 oz. package of cream cheese, softened
• 116 oz. jar of your favorite salsa
• 2 cups Mexican-style shredded cheese
• 1/2 cup black olives, sliced
• 1 small jalapeno pepper, seeded and diced

Instructions:

Preheat the oven to 350.

In a 9x9 baking dish, spread the refried beans in an even layer, then top with (in order) softened cream cheese, salsa, and cheese.

Sprinkle sliced black olives and diced jalapeno on top to taste.

Bake for 30 minutes or until cheese is melted and bubbling. Serve hot with tortilla chips.

*yankeemagazine.com

Sharp Cheddar, Olive, and Pepper Dip

Aimee Seavey

This cheddar, olive, and pepper dip from the Yankee Magazine Archives (April 1955) uses plenty of shredded sharp cheddar cheese, which perfectly pairs with green pepper and stuffed olives for a spreadable dip with an addictive cheesy taste.

Sharp Cheddar, Olive, and Pepper Dip

by Yankee Magazine in Nov 2012

Ingredients:

• 2 small green peppers
• 1 cup stuffed olives
• 1 pound (16 ounces) sharp cheddar cheese, freshly grated
• 2 hard cooked eggs
• 2 tablespoons diced onion
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

Remove the stem, pith, and seeds from the peppers and cut into 4 sections each.
Combine the peppers, olives, cheese, and hard cooked eggs into the blender or food 
processor and pulse to combine.

Add onion, garlic, salt, and pepper. Pulse a few more times until well combined.

Transfer to a bowl and chill to ripen and mellow the flavor.

Serve with potato chips, crackers, or vegetables.

CALI-AVOCADO STEAK SALAD

CALI-AVOCADO STEAK SALAD

Total preparation & cooking time: 30 minutes

1 boneless beef top sirloin steak, cut 1 inch thick (about 1/2 pound)
6 teaspoons olive oil, divided
1/2 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 large navel orange
1 large Fresh California Avocado
2 loaves naan bread, (about 3 ounces each)
4 cups mixed salad greens

1. Rub both sides of beef steak with 1 teaspoon olive oil; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper.
2. Cut bottom and top off orange. Remove remaining skin from orange; cut into segments; reserve. Cut avocado in half; remove pit, but do not peel. Squeeze juice from two cut ends of orange over cut sides of avocado, then brush with 1 teaspoon olive oil. Sprinkle with remaining salt.
3. Brush both sides of naan bread with 2 teaspoons olive oil.
4. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. During last 2 to 3 minutes of grilling, place avocado, cut side down, and naan bread on grill; turn bread once.
5. Meanwhile, toss salad greens with remaining olive oil and pepper. Add orange segments to salad. Remove skin from grilled avocado. Cut avocado into slices; add to salad and toss gently. Carve steak into thin slices; place on top of salad. Cut naan into wedges; arrange around salad.
Makes 2 servings

Nutrition information per serving: 682 calories; 36 g fat (6 g saturated fat;
22 g monounsaturated fat); 70 mg cholesterol; 948 mg sodium; 59 g carbohydrate;
12.1 g fiber; 34 g protein; 9.7 mg niacin; 0.9 mg vitamin B6; 1.4 mcg vitamin B12;
4.3 mg iron; 31.8 mcg selenium; 5.6 mg zinc; 128.8 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

© Cattlemen’s Beef Board and
American National CattleWomen, Inc., a contractor to the Beef Checkoff 

Grilled Steak Tacos with Poblano-Mango Salsa

Grilled Steak Tacos with Poblano-Mango Salsa

Confetti Beef Tacos

Confetti Beef Tacos

Buffalo-Style Beef Tacos

Buffalo-Style Beef Tacos