Ingredients
1/4 cup oil
1/3 cup popcorn
2 tbsp butter or margarine, melted
1/2 cup parmesan cheese, grated
1/2 tsp salt, if desired
Directions
Preheat oven to 325 F (slow).
Place oil in a deep, heavy pan or skillet with dome lid. Heat until
oil is hot enough to pop a popcorn kernel.
Pour popcorn into pan. Cover and reduce heat to medium. Shake pan
over the burner until all corn is popped.
Place popped corn in a shallow baking pan. Drizzle with melted fat.
Mix.
Sprinkle with cheese. Add salt, if desired. Mix.
Heat 8 to 10 minutes in oven, stirring frequently.
NOTE: A popcorn popper may be used to prepare popcorn. Follow
manufacturer's directions.
Calories per 1 cup serving: About 185
Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias
Servings: 6 cups
Popcorn With Cheese Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese
The History of Recipes
It is quite possible to follow the history of recipes back into the far past, in truth as far as ancient Egypt, and potentially, even further back. Having said that, sadly, these ancient recipes were just simple pictorial instructions for preparing food.
In fact, the most ancient recipe in existence, according to experts is a collection of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into The time of the roman empire 25BC a man called Apicius created a number of documents which described recipes prepared by the Romans. In his works, Apicius tells us how the meals were divided into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius describes how the cooks of Roman times made use of many different aromatic flavors, including a few that are still present in modern kitchens like thyme, mint and asafoetida. Later on, we have two interesting cookery books which date from the fourteenth century - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books have no connection with the curry that is popular today, but instead accounts of the types of meals prepared by the chefs of the upper classes of that period. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new spices and herbs created an explosion in publications on food, many of which are now in private cookery archives. The introduction of the TV brings us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Popcorn With Cheese recipe.
