| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
T |
Vegetable oil |
| 2 |
|
Jalapeno peppers, sliced |
| 1 |
t |
Turmeric |
| 1 |
c |
Popcorn |
| 2 |
t |
Coarse salt -, to 3 tspns |
| 1/2 |
t |
Ground cumin |
| 1/8 |
t |
Cayenne |
| 1 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Heat oil and jalapenos in a heavy-bottomed pot over high heat until
simmering, about 2 minutes. Remove peppers from oil, add turmeric, and
stir to combine. Add popcorn, and cover pot. Shake over high heat
until popcorn stops popping, about 2 minutes. Transfer popcorn to a
large bowl. Sprinkle with salt, cumin, and cayenne. Serve immediately.
Makes 30 cups. Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Yield: "30 cups" Per serving: 678 Calories
(kcal); 72g Total Fat; (93% calories from fat); 2g Protein; 10g
Carbohydrate; 0mg Cholesterol; 100mg Sodium Food Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 14 Recipe by:
Recipe courtesy of Joseph T. Bonanno, Jr. Converted by MM_Buster
v2.0n.
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