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but man, like, whoa. I've got to ease up on that there chocolate. These were crazy-rich. Almost nothing is too rich for me, but who-oa.
From my book, Popcorn
4 cup coarsely chopped popcorn crumbs
4 slices of bacon, finely chopped
1⁄4 cup diced onions
8 ounces cream cheese, at room temperature
1⁄4 cup shredded sharp cheddar cheese
1⁄4 cup shredded jack cheese
12 to 18 fresh jalapeño peppers
• Preheat the oven to 350 ̊F. Line a baking sheet with foil or a silicone baking sheet and set aside.
• Put the popcorn crumbs in a large bowl. In a medium-size skillet, fry the bacon and onions until the bacon is crisp and the onions are translucent. Remove from the heat, drain, and pour over the popcorn crumbs, stirring to combine. In a medium-size bowl, stir together the cheeses to combine. Fold the cheeses into the popcorn mixture.
• Place 12 to 18 toothpicks (as many as you have jalapeños) in a small bowl filled with enough water to cover them; let them soak for about 1 hour. Cut the caps off the jalapeños and reserve. Scrape out and discard the seeds and mem- branes. Stuff the jalapeños with the popcorn mixture, replace the jalapeño caps, and hold in place with the damp toothpicks. Place the jalapeños on the baking sheet, and bake until the peppers are tender and heated through, 25 to 35 minutes.
For more of my adventures in food, check out my blog, www.PatrickEvansHylton.com
To purchase my Popcorn book, visit your local bookstore, or one of these online booksellers:
Amazon -
www.amazon.com/Popcorn-Patrick-Evans-Hylton/dp/1570615799
Barnes & Noble -
www.barnesandnoble.com/w/popcorn-patrick-evans-hylton/110...
Books-A-Million -
www.booksamillion.com/p/Popcorn/Patrick-Evans-Hylton/9781...
Crate & Barrel -
www.crateandbarrel.com/kitchen-and-food/cookbooks/%22popc...
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From the book jacket:
Popcorn is the great American munchie, but too many of us know it simply as a predictable staple of the multiplex or the microwave. Popcorn serves up over 60 tantalizing recipes — both savory and sweet — to ensure that popcorn is never boring again. For tart and piquant tastes, there are Lemon-Pepper Popcorn or Classic Barbecue, or even Gorgonzola and Green Onion for something completely different. On the sweet side, the offerings include Hawaiian Luau Bars (featuring coconut and white chocolate), Popcorn S’mores, and Bananas Foster Mix (the popcorn version). Author Patrick Evans-Hylton also shows how to use popcorn as an ingredient in main course dishes such as Popcorn Shrimp and Poppin' Codfish, which use popcorn as a coating ingredient. Seafood fans can enjoy the unique variation on Chesapeake Bay Crab Cakes. Gorgeous photographs throughout show the end result of the scrumptuous recipe. Popcorn's got a brand new bag!
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Recipe testing for my book, Popcorn, published in 2008 by Sasquatch Publishing, Seattle. Students from C-CAP (Careers through Culinary Arts Program and CIV (Culinary Institute of Virginia) assisted in testing the recipes at Croc's 19th Street Bistro in Virginia Beach.
The recipe testing took place March 27, 2008.
The book is for sale at amazon.com and at major book sellers like Border's and Barnes & Noble.
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Read my blog:
05/29/09
peanut butter swirl brownies.
the BEST brownies ever.
so for testing for the cookie book isa posted a recipe for 'deluxe cocoa brownies' which are the best-dense,chewy,fudgy,the whole deal.they're also the base for the 'chocolate chip cheesecake topped brownies'.
i didn't think that they could be improved upon,but i was wrong.peanut butter is basically,as in is,the best thing ever,so i made a peanut butter topping and turned them into peanut butter swirl brownies,and i think they're like the best thing i've ever baked.okay,maybe not,but they're up there.best brownies,ever.
A cookie dough that is okay to eat raw. I got this recipe by tweaking another recipe online and I might post the recipe on my blog once I test it out again. The recipe is gluten free, refined sugar free, raw, and/or can be dairy free & vegan.
It tastes like oatmeal cookie dough that's sweetened with dates and has some chocolate chips among a few other ingredients.
P.S Sorry for the crappy Iphone picture.
My food blog
Recipe testing for my book, Popcorn, published in 2008 by Sasquatch Publishing, Seattle. Students from C-CAP (Careers through Culinary Arts Program and CIV (Culinary Institute of Virginia) assisted in testing the recipes at Croc's 19th Street Bistro in Virginia Beach.
The recipe testing took place March 27, 2008.
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From the book jacket:
Popcorn is the great American munchie, but too many of us know it simply as a predictable staple of the multiplex or the microwave. Popcorn serves up over 60 tantalizing recipes — both savory and sweet — to ensure that popcorn is never boring again. For tart and piquant tastes, there are Lemon-Pepper Popcorn or Classic Barbecue, or even Gorgonzola and Green Onion for something completely different. On the sweet side, the offerings include Hawaiian Luau Bars (featuring coconut and white chocolate), Popcorn S’mores, and Bananas Foster Mix (the popcorn version). Author Patrick Evans-Hylton also shows how to use popcorn as an ingredient in main course dishes such as Popcorn Shrimp and Poppin' Codfish, which use popcorn as a coating ingredient. Seafood fans can enjoy the unique variation on Chesapeake Bay Crab Cakes. Gorgeous photographs throughout show the end result of the scrumptuous recipe. Popcorn's got a brand new bag!
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The book is for sale at amazon.com and at major book sellers like Border's and Barnes & Noble.
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Read my blog:
Pic and recipe featured here: veggiemixer.com/recipetest/apple-glazed-onions-and-sausag...
Apple-glazed onions and sausage recipe:
Serves 4
1 16oz package Eckrich® Smoked Sausage
1 tbs olive oil
3-4 large onions, slivered.
2 large red apples, chopped coarse.
3/4 cup apple cider vinegar
1/4 cup brown sugar
1 tsp salt
1/2 tsp ground black pepper
Pour olive oil into a large skillet on a stove set to medium heat.
Slice sausage into 1/2" discs and add to skillet. Cook through, flipping slices when necessary to develop a nice sear on each side.
Remove sausage and set aside.
Add slivered onions and chopped apples to skillet, and turn the heat up to medium-high. Stir onions until they begin to turn translucent: about 5-7 minutes.
Combine apple cider vinegar, brown sugar, pepper and salt. Stir to combine, then pour over onions in skillet.
Turn stove down to medium heat.
Cook until liquid reduces to a glaze, approximately 20-30 minutes.
Add sausage back into skillet, stir to combine with glazed onions/apple.
Serve with rice.
Recipe testing for my book, Popcorn, published in 2008 by Sasquatch Publishing, Seattle. Students from C-CAP (Careers through Culinary Arts Program and CIV (Culinary Institute of Virginia) assisted in testing the recipes at Croc's 19th Street Bistro in Virginia Beach.
The recipe testing took place March 27, 2008.
-
From the book jacket:
Popcorn is the great American munchie, but too many of us know it simply as a predictable staple of the multiplex or the microwave. Popcorn serves up over 60 tantalizing recipes — both savory and sweet — to ensure that popcorn is never boring again. For tart and piquant tastes, there are Lemon-Pepper Popcorn or Classic Barbecue, or even Gorgonzola and Green Onion for something completely different. On the sweet side, the offerings include Hawaiian Luau Bars (featuring coconut and white chocolate), Popcorn S’mores, and Bananas Foster Mix (the popcorn version). Author Patrick Evans-Hylton also shows how to use popcorn as an ingredient in main course dishes such as Popcorn Shrimp and Poppin' Codfish, which use popcorn as a coating ingredient. Seafood fans can enjoy the unique variation on Chesapeake Bay Crab Cakes. Gorgeous photographs throughout show the end result of the scrumptuous recipe. Popcorn's got a brand new bag!
-
The book is for sale at amazon.com and at major book sellers like Border's and Barnes & Noble.
-
Read my blog:
Recipe testing for my book, Popcorn, published in 2008 by Sasquatch Publishing, Seattle. Students from C-CAP (Careers through Culinary Arts Program and CIV (Culinary Institute of Virginia) assisted in testing the recipes at Croc's 19th Street Bistro in Virginia Beach.
The recipe testing took place March 27, 2008.
-
From the book jacket:
Popcorn is the great American munchie, but too many of us know it simply as a predictable staple of the multiplex or the microwave. Popcorn serves up over 60 tantalizing recipes — both savory and sweet — to ensure that popcorn is never boring again. For tart and piquant tastes, there are Lemon-Pepper Popcorn or Classic Barbecue, or even Gorgonzola and Green Onion for something completely different. On the sweet side, the offerings include Hawaiian Luau Bars (featuring coconut and white chocolate), Popcorn S’mores, and Bananas Foster Mix (the popcorn version). Author Patrick Evans-Hylton also shows how to use popcorn as an ingredient in main course dishes such as Popcorn Shrimp and Poppin' Codfish, which use popcorn as a coating ingredient. Seafood fans can enjoy the unique variation on Chesapeake Bay Crab Cakes. Gorgeous photographs throughout show the end result of the scrumptuous recipe. Popcorn's got a brand new bag!
-
The book is for sale at amazon.com and at major book sellers like Border's and Barnes & Noble.
-
Read my blog:
Recipe testing for my book, Popcorn, published in 2008 by Sasquatch Publishing, Seattle. Students from C-CAP (Careers through Culinary Arts Program and CIV (Culinary Institute of Virginia) assisted in testing the recipes at Croc's 19th Street Bistro in Virginia Beach.
The recipe testing took place March 27, 2008.
-
From the book jacket:
Popcorn is the great American munchie, but too many of us know it simply as a predictable staple of the multiplex or the microwave. Popcorn serves up over 60 tantalizing recipes — both savory and sweet — to ensure that popcorn is never boring again. For tart and piquant tastes, there are Lemon-Pepper Popcorn or Classic Barbecue, or even Gorgonzola and Green Onion for something completely different. On the sweet side, the offerings include Hawaiian Luau Bars (featuring coconut and white chocolate), Popcorn S’mores, and Bananas Foster Mix (the popcorn version). Author Patrick Evans-Hylton also shows how to use popcorn as an ingredient in main course dishes such as Popcorn Shrimp and Poppin' Codfish, which use popcorn as a coating ingredient. Seafood fans can enjoy the unique variation on Chesapeake Bay Crab Cakes. Gorgeous photographs throughout show the end result of the scrumptuous recipe. Popcorn's got a brand new bag!
-
The book is for sale at amazon.com and at major book sellers like Border's and Barnes & Noble.
-
Read my blog:
Recipe testing for my book, Popcorn, published in 2008 by Sasquatch Publishing, Seattle. Students from C-CAP (Careers through Culinary Arts Program and CIV (Culinary Institute of Virginia) assisted in testing the recipes at Croc's 19th Street Bistro in Virginia Beach.
The recipe testing took place March 27, 2008.
-
From the book jacket:
Popcorn is the great American munchie, but too many of us know it simply as a predictable staple of the multiplex or the microwave. Popcorn serves up over 60 tantalizing recipes — both savory and sweet — to ensure that popcorn is never boring again. For tart and piquant tastes, there are Lemon-Pepper Popcorn or Classic Barbecue, or even Gorgonzola and Green Onion for something completely different. On the sweet side, the offerings include Hawaiian Luau Bars (featuring coconut and white chocolate), Popcorn S’mores, and Bananas Foster Mix (the popcorn version). Author Patrick Evans-Hylton also shows how to use popcorn as an ingredient in main course dishes such as Popcorn Shrimp and Poppin' Codfish, which use popcorn as a coating ingredient. Seafood fans can enjoy the unique variation on Chesapeake Bay Crab Cakes. Gorgeous photographs throughout show the end result of the scrumptuous recipe. Popcorn's got a brand new bag!
-
The book is for sale at amazon.com and at major book sellers like Border's and Barnes & Noble.
-
Read my blog:
Recipe testing for my book, Popcorn, published in 2008 by Sasquatch Publishing, Seattle. Students from C-CAP (Careers through Culinary Arts Program and CIV (Culinary Institute of Virginia) assisted in testing the recipes at Croc's 19th Street Bistro in Virginia Beach.
The recipe testing took place March 27, 2008.
-
From the book jacket:
Popcorn is the great American munchie, but too many of us know it simply as a predictable staple of the multiplex or the microwave. Popcorn serves up over 60 tantalizing recipes — both savory and sweet — to ensure that popcorn is never boring again. For tart and piquant tastes, there are Lemon-Pepper Popcorn or Classic Barbecue, or even Gorgonzola and Green Onion for something completely different. On the sweet side, the offerings include Hawaiian Luau Bars (featuring coconut and white chocolate), Popcorn S’mores, and Bananas Foster Mix (the popcorn version). Author Patrick Evans-Hylton also shows how to use popcorn as an ingredient in main course dishes such as Popcorn Shrimp and Poppin' Codfish, which use popcorn as a coating ingredient. Seafood fans can enjoy the unique variation on Chesapeake Bay Crab Cakes. Gorgeous photographs throughout show the end result of the scrumptuous recipe. Popcorn's got a brand new bag!
-
The book is for sale at amazon.com and at major book sellers like Border's and Barnes & Noble.
-
Read my blog:
Recipe testing for my book, Popcorn, published in 2008 by Sasquatch Publishing, Seattle. Students from C-CAP (Careers through Culinary Arts Program and CIV (Culinary Institute of Virginia) assisted in testing the recipes at Croc's 19th Street Bistro in Virginia Beach.
The recipe testing took place March 27, 2008.
-
From the book jacket:
Popcorn is the great American munchie, but too many of us know it simply as a predictable staple of the multiplex or the microwave. Popcorn serves up over 60 tantalizing recipes — both savory and sweet — to ensure that popcorn is never boring again. For tart and piquant tastes, there are Lemon-Pepper Popcorn or Classic Barbecue, or even Gorgonzola and Green Onion for something completely different. On the sweet side, the offerings include Hawaiian Luau Bars (featuring coconut and white chocolate), Popcorn S’mores, and Bananas Foster Mix (the popcorn version). Author Patrick Evans-Hylton also shows how to use popcorn as an ingredient in main course dishes such as Popcorn Shrimp and Poppin' Codfish, which use popcorn as a coating ingredient. Seafood fans can enjoy the unique variation on Chesapeake Bay Crab Cakes. Gorgeous photographs throughout show the end result of the scrumptuous recipe. Popcorn's got a brand new bag!
-
The book is for sale at amazon.com and at major book sellers like Border's and Barnes & Noble.
-
Read my blog:
Recipe testing for my book, Popcorn, published in 2008 by Sasquatch Publishing, Seattle. Students from C-CAP (Careers through Culinary Arts Program and CIV (Culinary Institute of Virginia) assisted in testing the recipes at Croc's 19th Street Bistro in Virginia Beach.
The recipe testing took place March 27, 2008.
-
From the book jacket:
Popcorn is the great American munchie, but too many of us know it simply as a predictable staple of the multiplex or the microwave. Popcorn serves up over 60 tantalizing recipes — both savory and sweet — to ensure that popcorn is never boring again. For tart and piquant tastes, there are Lemon-Pepper Popcorn or Classic Barbecue, or even Gorgonzola and Green Onion for something completely different. On the sweet side, the offerings include Hawaiian Luau Bars (featuring coconut and white chocolate), Popcorn S’mores, and Bananas Foster Mix (the popcorn version). Author Patrick Evans-Hylton also shows how to use popcorn as an ingredient in main course dishes such as Popcorn Shrimp and Poppin' Codfish, which use popcorn as a coating ingredient. Seafood fans can enjoy the unique variation on Chesapeake Bay Crab Cakes. Gorgeous photographs throughout show the end result of the scrumptuous recipe. Popcorn's got a brand new bag!
-
The book is for sale at amazon.com and at major book sellers like Border's and Barnes & Noble.
-
Read my blog: