All About Food
Good food, good recipes, good cooking tips, good drinks,
and anything else an epicurean might dream up!
Sunday, July 31, 2005
Kettle Corn

What you need:

2/3 cup popcorn
1/4 cup cooking oil <--I just use vegetable oil
1/4 cup sugar

What to do: (I ramble on a bit with the directions, but bear with me, I was trying to make it sound clear? :))

I use a spaghetti pot that has a lid. Pour in the quarter cup oil and put in one popcorn kernel. Heat on medium heat.

(I measure out the popcorn and the sugar before I start - because it goes pretty quickly.)

Then cover the pot and let the oil heat up. When you hear the one kernel pop, pour in the popcorn kernels and the sugar to follow right away. Stir the kernels, sugar, and oil until the sugar looks a bit transluscent - it might still look a little lumpy, but basically it's looking dissolved for the most part. You have to work quickly because you need the sugar dissolved before the kernels all start popping. It doesn't take long.

When the sugar is looking watery and dissolved (still a bit chunky) just cover the pot with the lid. Slide the pot from side to side on the burner. Don't let the pot sit still. Sounds like a lot of work, but really it goes fast and you'll be done in no time.

You need to listen carefully as the kernels pop. Once the popping slows to almost having pauses, take it off the burner. Don't remove the lid just yet, let it pop a little bit more off the heat (for a few seconds - should just be a kernel here and there). Then pour the entire contents into a big bowl. Salt as much as you desire.

Wednesday, July 06, 2005
Italian Beef and Mostaccioli
I was on a cooking hiatus due to pregnancy nausea, but I'm back! even though I am not yet watching The Food Network again, just yet.

Now that I'm all set up in my new house, and that I've found my slow cooker (aka crockpot), I was able to make my Italian Beef and some Mostaccioli to go with it!

Italian Beef

1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
3 cups water
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (0.70 ounce) package Italian salad dressing mix
5 lbs rump roast

What to do?
1. In a medium saucepan over medium high heat, combine the water, salt,
ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay
leaf and salad dressing mix.
2. Stir well and bring just to a boil.
3. Place roast in a slow cooker and pour mixture over the roast.
4. Cover and cook on low setting for 10 to 12 hours OR high setting for 4
to 5 hours.
5. Remove bay leaf and shred meat with a fork.
6. Serve on Italian Rolls.


1 & 1/2 lb. Italian sausage (I used 1lb.)
1/4 c. chopped onion
1/4 c. green peppers, chopped (optional)[<--I left this out - BLEH!]
1 clove garlic, minced
1 (28 oz.) can tomatoes, pureed
1 (8 oz.) tomato sauce
1 (6 oz.) tomato paste
1 tsp. salt
1 tsp. sugar
1 tsp. basil
1/8 tsp. pepper
1 lg. bay leaf
1/2 c. Parmesan
1 (6 oz.) pkg. Mozzarella

What to do?
Cook pasta in boiling salted water. Drain. Cook pork, onion, green pepper and garlic until browned. Drain. Add tomatoes, sauce and paste and seasonings. Add 1/4 cup water, cover and simmer 30 minutes. Stir in Mostaccioli and put in 9x13x2 inch pan.

Sprinkle with Parmesan cheese. Cover with foil and bake at 350 degrees for 35 minutes. Place Mozzarella cheese (in serving size pieces) on top and bake 5 minutes more.