Type what you have

Ingredients

• ✓ vegetable oil
• canola oil
• corn tortilla
• salt

Instructions

1. 1 Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ vegetable oil
• flour tortilla
• salsa
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium-high heat until hot; fry tortillas, one at a time, until golden brown, 2 to 3 minutes per side. Transfer fried tortillas using tongs to a baking sheet.
3. 3 Spread salsa onto each fried tortilla; top with Cheddar cheese and Parmesan cheese.
4. 4 Bake in the preheated oven until cheese is melted, about 8 minutes.

By Marcia

Ingredients

• ✓ vegetable oil
• egg roll wrapper
• green chile
• monterey jack cheese

Instructions

1. 1 Lay a wrapper on a work surface diagonally, so it resembles a diamond. Place a slice of green chile horizontally across wrapper, 1 inch above the bottom point. Lay a strip of Monterey Jack cheese on top of chile.
2. 2 Dip an index finger into a small bowl of water and moisten the wrapper edges. Roll wrapper up and over chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal filling. Continue rolling away from you to enclose filling. Repeat with remaining wrappers, chiles, and cheese.
3. 3 Heat approximately 1/2 inch oil in a deep frying pan over medium heat.
4. 4 Working in batches, fry rolls in hot oil, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Drain on a paper towel-lined plate. Let cool for a few minutes before serving.

By MizzWycked

Ingredients

• ✓ vegetable oil
• chicken breast
• cayenne pepper
• corn tortilla chip
• green chili
• mexican cheese blend

Instructions

1. 1 Combine chicken, vegetable oil, and cayenne pepper in a bowl; let stand at least 15 minutes, or longer if desired.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Heat a skillet over medium-high heat. Add chicken mixture; cook until no longer pink. Remove from heat; set aside.
4. 4 Meanwhile, spread a thin layer of tortilla chips in a 9x13-inch baking dish; top with 1/4 chicken, 1/4 chiles, and 1/4 cheese. Repeat layers three more times ending with cheese.
5. 5 Bake in the preheated oven until cheese melts and nachos heated through, 15 to 20 minutes. Serve with your favorite nacho toppings.

By Michelle

Ingredients

• ✓ vegetable oil
• corn tortilla
• lime juice
• cumin
• chili powder
• salt

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. Arrange wedges in a single layer on rimmed baking sheets.
3. 3 Combine lime juice and oil in a spray bottle or mister; shake until well mixed. Spray the tops of the tortilla wedges until slightly moist.
4. 4 Combine cumin, chili powder, and salt in a small bowl; sprinkle mixture over the chips.
5. 5 Bake in the preheated oven for 7 minutes. Remove from the oven. Flip chips, then mist and season again.
6. 6 Return to the oven, rotating the pans and switching racks. Bake, checking often to ensure they don't burn, until chips are lightly browned and crisp, 5 to 8 more minutes.
7. 7 Remove from the oven and cool slightly before serving. Chips will crisp up more as they cool.
8. 8 Enjoy with a side of salsa!

By Michele O'Sullivan

Ingredients

• ✓ vegetable oil
• onion
• tomato
• green chile pepper
• queso asadero
• monterey jack cheese
• milk
• salt

Instructions

1. 1 Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

By Melony1976

Ingredients

• ✓ vegetable oil
• tomato
• avocado
• green onion
• black bean
• corn
• red wine vinegar
• hot pepper sauce

Instructions

1. 1 Mix tomatoes, avocado, green onions, black beans, corn, vinegar, oil, and hot pepper sauce together in a bowl. Chill in the refrigerator for 1 hour.

By Keera Michalak-Franko

Ingredients

• ✓ vegetable oil
• onion
• garlic
• green chile
• hot tomato sauce
• rotisserie chicken
• mexican cheese blend
• neufchatel cheese
• salt
• black pepper
• corn tortilla
• avocado oil cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium heat. Add onion; cook until soft and translucent, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add green chiles and Mexican tomato sauce; stir to combine. Add shredded chicken, Mexican cheese blend, and Neufchâtel cheese. Cook and stir until cheeses have melted and mixture is warmed through, about 3 minutes. Season to taste with salt and pepper.
3. 3 Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of chicken mixture down the center of each tortilla. Fold over and roll into taquitos.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C). Place taquitos in a single layer in the air fryer basket, making sure they are not touching, and mist with avocado oil.
5. 5 Cook until golden brown, 6 to 9 minutes. Turn taquitos over, mist with avocado oil, and air fry until crispy, 3 to 5 minutes.
6. 6 Serve and enjoy!

By Yoly

Ingredients

• ✓ vegetable oil
• habanero pepper
• mango
• sweet onion
• garlic
• cilantro
• lime juice
• salt
• black pepper
• ground cumin

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place habanero pepper, mango, and onion on a baking sheet. Drizzle with olive oil; toss to coat evenly.
3. 3 Roast on the middle rack of the preheated oven for 10 minutes. Turn on the oven's broiler and roast for 5 more minutes. Move baking pan to the oven's top shelf; broil until onion and mango begin to brown and habanero pepper blisters, about 3 more minutes. Remove and slightly cool.
4. 4 Wearing gloves, remove stem from habanero pepper and place pepper in a small food processor or blender; add mango, onion, garlic, cilantro, lime juice, and salt. Season with black pepper and cumin. Pulse until salsa is combined and slightly chunky. Refrigerate for 2 hours before serving for flavors to blend.

By Van Dana

Ingredients

• ✓ vegetable oil
• tortilla chip
• green bell pepper
• red bell pepper
• green onion
• tomato
• corn
• chili powder
• onion powder
• garlic salt
• nacho cheese
• jalapeno pepper

Instructions

1. 1 Place tortilla chips on a large serving plate.
2. 2 Heat oil in a skillet over medium heat. Add bell peppers and cook 1 minute. Add onions and cook 2 minutes more. Add tomato and corn, cook 2 minutes while seasoning with chili powder, onion powder, and garlic salt. Remove from heat.
3. 3 Place nacho cheese in a microwave-safe bowl and heat in the microwave for 2 minutes. Pour cheese carefully over tortilla chips. Pour vegetables over cheese. Top with jalapenos.

By ChefGirl B ME

Ingredients

• ✓ vegetable oil
• vegetable stock
• ancho chile
• tomato
• onion
• red chile
• garlic
• brown sugar
• cumin
• kosher salt
• black pepper
• cider vinegar

Instructions

1. 1 Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes.
2. 2 Cover saucepan and remove from heat; let stand for 10 minutes.
3. 3 Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.

By unsane1047

Ingredients

• ✓ vegetable oil
• baking potato
• salt
• black pepper
• ground beef
• black bean
• taco seasoning
• water
• cheddar cheese
• lettuce
• tomato
• sour cream
• guacamole

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Add 2 tablespoons vegetable oil to a large bowl. Add potato slices to the bowl; toss to coat in oil.
3. 3 Arrange potato slices in a single layer on a baking sheet; sprinkle with salt and black pepper.
4. 4 Bake in the preheated oven until potato slices are golden brown, about 20 minutes.
5. 5 Meanwhile, heat remaining 1 tablespoon vegetable oil in a skillet over medium heat; add ground beef. Brown, breaking into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
6. 6 Stir black beans into ground beef, then stir in taco seasoning and water. Bring beef-bean mixture to a boil, then reduce heat to medium-low. Simmer until flavors have blended, about 10 minutes.
7. 7 Arrange potato slices on a serving platter; sprinkle with 1/2 Cheddar cheese. Top with meat-bean mixture; sprinkle with remaining 1/2 cheese.
8. 8 Spread lettuce over nachos; garnish with tomato. Dollop on sour cream and guacamole.

By Lois A Dupre

Ingredients

• ✓ vegetable oil
• refried bean
• ground beef
• taco seasoning mix
• corn tortilla
• cheddar cheese
• sour cream
• tomato
• green onion
• green chile
• avocado
• black olive

Instructions

1. 1 Heat the refried beans.
2. 2 In a large skillet, brown the ground beef. Stir in the seasoning packet.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
5. 5 Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
6. 6 Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

By suesue

Ingredients

• ✓ vegetable oil
• chicken breast
• green onion
• red bell pepper
• corn kernel
• black bean
• spinach
• jalapeno pepper
• parsley
• cumin
• chili powder
• salt
• cayenne pepper
• monterey jack cheese
• flour tortilla
• oil

Instructions

1. 1 Rub 1 tablespoon vegetable oil over chicken breast. Cook chicken in a medium saucepan over medium heat until meat is no longer pink and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and set aside.
2. 2 Heat remaining 1 tablespoon vegetable oil in the saucepan over medium heat. Stir in green onion and bell pepper. Cook and stir until tender, about 5 minutes.
3. 3 Dice chicken and mix into the pan with green onion and bell pepper. Mix in corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper. Cook and stir until well blended and tender, 5 minutes. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. 4 Wrap tortillas with a clean, lightly moist cloth. Microwave on high until hot and pliable, about 1 minute.
5. 5 Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around the mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze for at least 4 hours.
6. 6 Heat oil in a large, deep skillet for deep-frying to 375 degrees F (190 degrees C). Deep-fry frozen, stuffed tortillas until dark golden brown, about 10 minutes each. Drain on paper towels before serving.

By Jackie

Ingredients

• ✓ vegetable oil
• sour cream
• avocado
• lemon
• shrimp
• chipotle pepper
• salt
• black pepper
• cayenne pepper
• tortilla chip
• jalapeno pepper
• pepperjack cheese
• cherry tomato
• cilantro

Instructions

1. 1 Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
2. 2 Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
3. 3 Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
4. 4 Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
5. 5 Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
6. 6 Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
7. 7 Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

By John Mitzewich

Ingredients

• ✓ vegetable oil
• chicken breast
• cilantro
• bacon
• refried bean
• taco seasoning mix
• sour cream
• cheddar cheese
• guacamole
• tomato
• cilantro
• black olive
• green onion
• cheddar cheese

Instructions

1. 1 Place the chicken, 1 1/2 tablespoons of cilantro, and vegetable oil in a skillet over medium heat, and pan-fry the chicken breasts until lightly golden brown, no longer pink in the middle, and the juices run clear, about 5 minutes per side. Remove the chicken and set aside. When cooled, cut into cubes.
2. 2 Place the bacon in the same skillet, and cook over medium-high heat, stirring often, until evenly browned, about 10 minutes. Mix the refried beans into the skillet with the bacon, and cook, stirring frequently, until the beans are hot and bubbling, 5 to 10 minutes. Mix the taco seasoning and sour cream together in a bowl.
3. 3 To assemble, spread the hot bean and bacon mixture into the bottom of an 8x8-inch glass dish. Sprinkle the chicken cubes over the bean mixture, then follow with these layers: 3/4 cup of Cheddar cheese, guacamole, sour cream mixture, and sliced tomatoes. Sprinkle the top with 1 1/2 tablespoons of cilantro, black olives, green onions, and 1/4 cup of shredded cheddar cheese.

By Jenhere

Ingredients

• ✓ vegetable oil
• water
• chicken breast
• tomato
• green onion
• chicken broth
• all-purpose flour
• garlic
• cumin
• oregano
• chili powder
• salt
• corn tortilla
• wooden pick
• lettuce
• guacamole

Instructions

1. 1 Bring water to a simmer in a skillet over medium heat; add chicken. Cover the skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork. Discard water and dry the skillet with a paper towel.
2. 2 Heat 1 tablespoon vegetable oil in the skillet over medium heat; cook and stir shredded chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes. Set aside.
3. 3 Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil in the skillet.
4. 4 Heat reserved oil to 375 degrees F (190 degrees C).
5. 5 Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
6. 6 Working in batches, fry rolled tortillas in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.

By wadeg

Ingredients

• ✓ vegetable oil
• cilantro
• sour cream
• jalapeno pepper
• onion
• avocado
• tomato
• monterey jack cheese
• cheddar cheese
• corn tortilla chip
• chicken broth
• water
• pinto bean
• oregano
• salt
• onion
• bacon fat
• chipotle pepper
• black pepper
• salt
• flap steak
• skirt steak

Instructions

1. 1 To cook the steak: Season both sides of steak with salt and peppers. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer steak to a bowl and let it rest.
2. 2 Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
3. 3 When meat is completely cool, slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
4. 4 To make the beans: Melt bacon fat over medium heat in a pot. Add onion and a pinch of salt; cook and stir until softened, 5 to 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft, about 5 more minutes. Reduce heat to low.
5. 5 Mash beans with a potato masher to your desired consistency. Add additional liquid if necessary to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 To assemble the nachos: Place tortilla chips about 2 or 3 deep in a heat-proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
8. 8 Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.
9. 9 Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

By John Mitzewich

Ingredients

• ✓ vegetable oil
• flour tortilla

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1/2 inch of oil in a heavy 10-inch skillet over medium heat until 360 degrees F (182 degrees C), about 8 minutes.
3. 3 Lower tortilla triangles carefully into the hot oil in batches; fry, turning frequently, until golden brown, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining tortilla triangles.

By Carole

Ingredients

• ✓ vegetable oil
• ranch dressing mix
• saltine cracker

Instructions

1. 1 Place oil and ranch dressing mix into a 2-gallon resealable plastic bag; seal the bag and shake until well combined. Add crackers and shake until crackers are evenly coated.
2. 2 Set crackers aside to absorb coating, about 3 hours, shaking the bag every 30 minutes. Enjoy as a snack or with a dip.

By Audrey

Ingredients

• ✓ vegetable oil
• green plantain
• salt

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. 2 Deep fry the plantain slices, about a dozen at a time, until golden brown on both sides, 3 to 4 minutes. Drain in a large bowl lined with paper towels, and salt to taste while still warm.

By Luthiena

Ingredients

• ✓ vegetable oil
• pumpkin seed
• ranch dressing mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss pumpkin seeds, oil, and ranch dressing mix together in a bowl until evenly coated; spread onto a baking sheet.
3. 3 Bake in the preheated oven until seeds are lightly browned, about 10 minutes.

By Jenrocks2

Ingredients

• ✓ vegetable oil
• pepper jack cheese
• wonton wrapper

Instructions

1. 1 Place 1 to 2 teaspoons of shredded cheese into the center of each wonton skin. Fold the top and bottom corners in toward each other and roll it up like a little egg roll. You will have to seal the wonton with a little water where the ends meet.
2. 2 Heat oil in a deep pot to 365 degrees F (180 degrees C). Fry the wontons two or three at a time. Drain on paper towels. Serve immediately.

By SHECOOKS2

Ingredients

• ✓ vegetable oil
• sweet potato
• brown sugar
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix sweet potato slices, oil, sugar, and salt together in a bowl. Arrange slices evenly on a baking sheet, preferably all laying flat.
3. 3 Bake in the top third of the preheated oven until tops are barely browned, 20 to 25 minutes. Flip over each slice. Continue baking until toasted on top, 10 to 15 minutes more. Immediately unstick slices from the pan. Serve warm or cool.

By momiam

Ingredients

• ✓ vegetable oil
• giant white corn
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place corn in a large bowl and cover with water; let sit to rehydrate, 8 hours to overnight.
3. 3 Drain corn and spread out in an even layer on a large baking sheet. Pat dry with paper towels. Air-dry for 20 minutes.
4. 4 Preheat the air fryer to 400 degrees F (200 degrees C).
5. 5 Place corn in a large bowl. Add oil and salt; stir until evenly coated.
6. 6 Working in batches, place corn into the air fryer basket in an even layer and cook in the preheated air fryer for 10 minutes. Shake the basket and cook for 10 more minutes. Shake the basket again, cook for 5 more minutes, then transfer corn nuts to a paper towel-lined plate. Repeat with remaining corn.
7. 7 Allow corn nuts to cool until crisp before serving, about 20 minutes.

By Soup Loving Nicole

Ingredients

• ✓ vegetable oil
• butter
• buffalo wing sauce
• white vinegar
• chicken wing

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Melt butter in a skillet over low heat. Stir wing sauce and vinegar into melted butter until fully incorporated and heated through.
3. 3 Working in batches, cook chicken wings in hot oil until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer cooked wings to hot sauce mixture and turn to coat completely. Leave wings in sauce for 2 to 3 minutes to soak up flavors. Remove to a serving plate.

By carrol cofer

Ingredients

• ✓ vegetable oil
• pumpkin seed
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Spread pumpkin seeds on a baking sheet; drizzle with oil, season with salt, and toss to evenly coat.
3. 3 Bake in the preheated oven, stirring occasionally, until lightly toasted, about 45 minutes.

By ONEMINA

Ingredients

• ✓ vegetable oil
• all-purpose flour
• herb seasoning blend
• cumin
• avocado
• egg

Instructions

1. 1 Heat oil in a large heavy skillet or deep-fryer to 365 degrees F (180 degrees C).
2. 2 In a small bowl, mix together the flour, seasoning blend and cumin. Place the beaten egg in a shallow dish. Dip avocado slices in beaten egg, and then in the flour mixture. You may repeat the dipping process if you prefer a thicker batter.
3. 3 Fry the coated avocado slices in the hot oil for 3 to 5 minutes, until golden brown, turning once. Drain on paper towels, and serve hot.

By April Tomas

Ingredients

• ✓ vegetable oil
• ranch dressing mix
• garlic powder
• lemon pepper
• cayenne pepper
• pretzel

Instructions

1. 1 Place vegetable oil, ranch dressing mix, garlic powder, lemon pepper, and cayenne pepper in a gallon-size resealable bag; seal and gently shake to mix oil with dry ingredients. Add pretzels and seal bag; shake to thoroughly coat pretzels with seasoned oil. Let pretzels marinate in the bag for 30 minutes. Shake bag and marinate another 30 minutes. Transfer pretzels to a paper towel-lined baking sheet to dry.

By CASADESCARLETT

Ingredients

• ✓ vegetable oil
• popcorn
• margarine
• seasoned salt

Instructions

1. 1 Cut a paper grocery bag in half crosswise. (To use as a serving bowl and to absorb excess oil.)
2. 2 Combine popcorn, oil, and margarine in a 2-quart pot; heat on high heat, and constantly shake the pot back and forth, until first corn kernel pops, then cover the pot, and continue shaking. When the lid lifts off the pot, remove the pot from heat; hold it over the prepared bag until popping stops.
3. 3 Pour popcorn into the bag. Season with ¼ teaspoon seasoned salt; shake bag to distribute. Taste before seasoning with more salt.

By John Gawecki