178 buenos aires Recipes

air-popped popcorn (from 2/3 to 1 cup kernels; see notes), butter, cut into chunks, plus more for your hands, honey, salt, vanilla extract

air-popped popcorn, sugar, water, light corn syrup, salt, butter, white vinegar, marshmallow creme, candy corn candies, orange candy slices, m & s brand ini chocolate candies, shoestring black licorice

air-popped popcorn, dried cranberries, almonds, pecan halves, honey, butter, maple syrup, almond extract

air-popped popcorn, butter, melted, lime juice, grated parmesan cheese

air-popped popcorn, reduced-fat butter, melted, grated parmesan cheese, salt, dried oregano, garlic salt

air-popped popcorn, brown sugar, butter, cubed, light corn syrup, molasses, ground ginger, ground cinnamon, salt, baking soda, vanilla extract

air-popped popcorn, mixed nuts, brown sugar, light corn syrup, butter, cubed, salt, baking soda, dark chocolate , milk chocolate and/or white baking chips, shortening

air-popped popcorn, salted peanuts, brown sugar, light corn syrup, molasses, butter, salt, vanilla extract, baking soda

baking mix , bueno brand sopaipilla mix, vegetable oil, warm water, cooked pinto beans, drained, bueno green chili sauce, salt, granulated garlic, shortening, tomatoes, diced, monterey jack cheese, shredded

freshly popped popcorn (air-popped or stove-popped with a small amount of oil, and very lightly salted if desired), milk

thyme , air dried, rosemary (each 10 inch long air dried), lavender, bay leaves, crumbled fine, sweet onion , oven dried, head garlic , whole bulb oven dried, dried chili, salt, sugar

air-popped popcorn, butter, brown sugar , firmly packed, light corn syrup, salt, baking soda

air-popped popcorn, golden grahams, marshmallows, cube raisins

air-popped popcorn, butter, sugar, water, ground cinnamon, salt

air-popped popcorn, brown sugar, butter, cubed, maple syrup, ground cinnamon, ground nutmeg, salt, vanilla extract, baking soda

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

popped corn (air or microwave popped without salt or fat), crispy corn cereal squares, tiny salted pretzels, butter, melted, chili powder, ground cumin, garlic powder, salt