Popcorn With Basil And Sun-dried Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers | 6 | Servings | ||
INGREDIENTS
| 2 | T | Corn oil |
| 2 | T | Olive oil |
| 2 | Garlic cloves, split | |
| 3/4 | c | Popping corn |
| Salt | ||
| 1/4 | c | Grated aged provolone |
| 6 | Finely chopped oil-cured | |
| sun-dried tomatoes | ||
| 1 | T | Oil from the tomatoes |
| 12 | Finely chopped basil leaves | |
| Ds cayenne pepper |
INSTRUCTIONS
Servings: 6 In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Toss popcorn with provolone, tomatoes, oil, salt and chopped basil. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: the human face of God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 91
Calories From Fat: 76
Total Fat: 8.7g
Cholesterol: <1mg
Sodium: 88.2mg
Potassium: 187.7mg
Carbohydrates: 3.5g
Fiber: 2g
Sugar: <1g
Protein: 1.4g