Jalapeno Hummus

Hummus for those who love it hot and spicy!

Ingredients

• 1 cup garbanzo beans
• 1/3 cup canned jalapeno pepper slices, juice reserved
• 3 tablespoons tahini
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon curry powder
• crushed red pepper to taste

Directions
In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.




Source: What Is Hummus

Roasted Red Pepper Hummus

Ingredients

• 1/3 cup tahini (sesame seed paste)
• 1/4 cup water
• 1/4 cup chopped bottled roasted red bell peppers, rinsed and drained
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 1 (15 1/2-ounce) can chickpeas, rinsed and drained

Preparation

• 1. Place all ingredients in a food processor; process until smooth.

Source:  Mary Pellum, Louisville, Kentucky,
Cooking Light ~ OCTOBER 2010

Movie Theater Popcorn

Although I don't like to go watch movies at the

movie theater, I will still go to the theater at the 

mall to buy popcorn.  Yes, they will let you in!  

For someone who loves popcorn, 

there is nothing like it.  

Hopefully I have found the secret method.  

I'll report my findings the next time

 I make a batch of popcorn.

Directions

Movie theaters use butter-flavored oil, which has a lower water content than butter so it makes popcorn less soggy. Real clarified butter has the same effect.

To make it, melt 2 sticks butter in a glass measuring cup in the microwave.

Let sit for a few minutes; the butter will separate into 3 layers.

Skim off the top layer of foam, then slowly pour the clarified butter into a heatproof container; discard the bottom layer of milk solids.

Use 3 tablespoons hot clarified butter for 10 cups popcorn; refrigerate the rest (it's great for sauteeing).

Photograph by Burke/Triolo/Jupiter Images

Source:  Food Network website

Shrimp Salad Rolls

Kosher salt 
2 lb. large shrimp (31 to 40 per lb.), preferably easy-peel 
3/4 cup finely chopped celery with leaves 
1/2 cup mayonnaise 
1/4 cup thinly sliced fresh chives 
1 Tbs. finely chopped fresh tarragon 
1 Tbs. fresh lemon juice; more to taste 
Freshly ground black pepper 
6 hot dog rolls, preferably New England-style split-top rolls

Bring a large pot of well-salted water to a boil over high heat. Add the shrimp and cook, stirring, until bright pink and cooked through, about 2 minutes.the water needn't return to a boil. Drain in a colander and run under cold water to stop the cooking. Shell the shrimp, devein if necessary, and cut into 1/2- to 3/4-inch pieces.


In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the shrimp and season to taste with more lemon, salt, and pepper.


Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the shrimp salad into the rolls, using about 2/3 cup per roll, and serve.

variations

Make it a lobster roll: Substitute 1-1/2 lb. (4 cups) cooked lobster meat for the cooked shrimp.

Source:  Fine Cooking