Tag Archives: appetizers

Caramel Corn

Caramel Corn

Caramel Corn, the year around snack

Julia Ann’s Caramel Corn

Caramel Corn

Julia Ann
An all-time family treat at any time. A big bowl to gather around and share the sweet crispy carameled corn with friends, family and co-workers.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizer, Snack
Cuisine American
Servings 4 -5 quarts
Calories 828 kcal

Ingredients
  

  • 5-6 quarts of unsalted popped corn put into a lightly greased large pan.
  • 1 cup butter
  • 2 cups light brown sugar
  • 1/2 cup white corn syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda

Instructions
 

  • Preheat oven to 200 F.
  • Combine all ingredients except baking soda into a heavy 4 quart sauce pan.
  • Stir lightly to blend.
  • Bring to a boil and boil for 5 minutes.
  • Stir.
  • Remove pan from the heat.
  • Add 1/2 teaspoon baking soda.
  • It will bubble up and turn a lighter color, stir to blend.
  • Pour over the popped corn, stir to coat the popcorn.
  • Put into the oven, remove every 15 minutes to stir the mixture to coat with the syrup.
  • Remove from the oven, let cook, store in air tight container

Nutrition

Calories: 828kcalCarbohydrates: 108gProtein: 1gFat: 46gSaturated Fat: 29gCholesterol: 122mgSodium: 573mgPotassium: 160mgSugar: 107gVitamin A: 1418IUCalcium: 105mgIron: 1mg
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I used an old cast iron kettle from a pressure cooker. It was great until the handle would not hold steady. I had to go to modern steel kettle, To me, not the same. However I know several friend that use the microwave to fix this Caramel Corn. Too set in my ways to change. However you do it: enjoy with friends and family. That the real reason for Caramel Corn.

One of my favorite Holiday fixings: Caramel Corn for the family, friends and co-workers. If you don’t have a specialty consider Caramel Corn with the buttery, brown sugar covering.

Enjoy the sweet crunchy treat of Julia Ann’s Caramel Corn

To make your Caramel Corn extra special, add so goodies to it: such as peanuts, and almonds while mixing the hot caramel sauce. After it cools and is broken up into pieces, add dried cranberries, or other fruit of your tastes. Best to make 2 recipes of the Caramel Corn as it does not last long.

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience.

©2007-2021 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Eggplant Appetizers

Eggplant Appetizers

Eggplant (Aubergine)

copy-of-eggplant

 

Eggplant,  a vegetable from Asia and now identified most often with Mediterranean recipes, such as Eggplant Parmigiana, Ratatouille, Moussaka or eating fried eggplant dipped in a batter or egg and flour and fried in a skillet.   

The eggplants are readily available in the farmer’s markets at this time, late August and September.  The deep purple globes are hard to resist, and are in all sizes.  The larger the eggplant the more seeds and tendency to more bitterness.  Small eggplants have smaller and fewer seeds.

Cooking Eggplant

Eggplant Appetizers

Eggplant Appetizers

LBuy firm deep purple eggplants, store in the refrigerator until ready to use within a day to two. Cut it with stainless steel knife to help prevent the slices turning black.  It does not have to be peeled.  Eggplant has a lot of moisture therefore sprinkle with salt to draw out the moisture.  Also sprinkling with lemon juice will prevent the flesh from blackening.  Put  pieces into a colander, let set for 30 minutes to 1 hour to allow the juice be drawn out.  Rinse the eggplant pieces and dry on paper toweling before proceeding with the recipes.

Eggplant Appetizers

Eggplant Appetizers

Julia Ann
A simple blend of eggplant, cheese and ham for an warm or hot appetizer to a grand meal of roast chicken or meat.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Course Appetizer
Cuisine Italian
Servings 20 slices

Ingredients
  

  • 3 small eggplants 2 inches x 3-4 inches
  • 1 tablespoon of salt
  • water to rinse
  • 2 tablespoons olive oil
  • 1 teaspoon of a seasoning blend or Italian Seasonings
  • 1 teaspoon dried sweet basil flakes
  • pepper to taste
  • 1/4 pound Provolone Cheese sliced thin
  • 1/4 pound ham sliced thin
  • Marinara Sauce
  • Parmesan Cheese

Instructions
 

  • Wash and slice eggplants in 1/2 inch slices.
  • Sprinkle with lemon juice.
  • Salt each slice; put into a colander for 30-45 minutes.
  • Drain and rinse, pat dry on paper towels.
  • Mix the oil and seasonings into a large bowl.
  • Dip each of the slices in the seasonings and place on jelly roll pan.
  • Top each eggplant slice with a slice of Provolone, ham, and a teaspoon of marinara sauce.
  • Sprinkle with Parmesan Cheese.
  • Broil until slices are browned and cheese has melted.
  • Serve warm or hot.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 
Tried this recipe?Let us know how it was!

 

 Eggplant Benefits

Lower weight,  increased energy, healthy hair and skin are benefits from eating eggplant and a variety of fruits and vegetables.  Eggplant studies has indicated a decrease in diabetes, heart disease and obesity.  Vitamin C, vitamin B-6 and fiber are important for cardiovascular disease.  Antioxidants and anti-inflammatory compounds protect the body from cancer.  Because eggplant is low in calories, it provides another source of a low-calorie diet.

Serve with Chicken Schnitzel

Chicken Schnitzel

Chicken Schnitzel

Enjoy a dessert of Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

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Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience.  ©2007-2018 Netta Belle’s Choice® The Art of Gourmet    Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®                               All rights reserved.

 

Cheese-Bacon Quiche

Quiche, France’s answer to Italy’s Pizza

Cheese-Bacon Quiche

Cheese-Bacon Quiche

They are both called pies, and are served in or on  a crust.  The quiche is a flaky pastry shell filled with an egg custard of  cheese, meats and/or vegetables..  The pizza is a yeast dough crust for savory toppings, hot and spicy also of cheese, meats and/or vegetables.  Introducing the Cheese-Bacon Quiche also referred to as a Quiche Lorraine.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Quiche Lorriaine was first a custard base of few pieces of meat and poured into a hollowed out bread shell  Now the delicious Cheese-Bacon Quiche is poured into a pastry shell.  Some quiches have the meats, cheeses or vegetables on the bottom of the pastry shell with the egg custard poured on top. Quiches make a very good breakfast, brunch and small tart-like quiches make tasty appetizers or hors d/oeuvres.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Savory pastry shells can be made by adding  egg yolks or Parmesan cheese.  The pastry for this particular quiche was made with coconut oil.  Coconut oil does not have a flavor of coconut and the pastry is very flaky making it somewhat hard to handle getting into the pie plate.  The flakiness of the pie dough adds texture to the custard filling.

Cheese-Bacon Quiche

Julia Ann
An egg custard filling with cheese, bacon and onion baked in a crust, a classic French recipe for Quiche Lorraine.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Breakfast - Brunch
Cuisine French
Servings 6 serving

Ingredients
  

  • 1 unbaked 8-inch pie shell
  • 4 slices bacon
  • 1/2 cup onion sliced
  • 3/4 cup milk
  • 2 eggs beaten
  • 1 cup Cheddar cheese grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoon parsley chopped
  • Pinch of sugar
  • Pinch of nutmeg freshly grated
  • Dash of hot sauce
  • Paprika

Instructions
 

  • Preheat oven 350 F.
  • Chill pie shell before filling. Remember to warm a glass pie plate before putting into hot oven.
  • Fry the bacon in skillet until crisp.
  • Remove from skillet, drain on toweling and crumble.
  • Drain excess bacon grease from pan, save 1 teaspoon or enough to cook the onions until transparent.
  • In a large bowl, combine milk, eggs, 1/4 cup cheese, salt, pepper, sugar, nutmeg and hot sauce.
  • Stir in the bacon and onion.
  • Pour into the prepared pie shell.
  • Sprinkle the remaining cheese on top.
  • Sprinkle with the paprika.
  • Bake 350 F for 35 minutes or until knife inserted in the middle comes out clean.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

 

Menus and serving Recommendations

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Cheese-Bacon Quiches served at a brunch could be made in to small pie like tarts, accompanied with bowls of fresh melon and mango and the Sour Cream Bundt Coffee Cake.   Lunchtime Cheese-Bacon Quiches would be enjoyed with a nice spring lettuce salad with oranges and pecans or tomatoes and green onions and walnuts.  Think quiche for that extra appetizer for your next dinner.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Other sources of quiche recipes.

Simply Recipes

Spark Recipes®

 

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes,  for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet  Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.