A Super Snack Bowl Cajun Caramel Corn For Zwt 9 Recipes

Steps:

• Preheat oven to 350F & cook the microwave popcorn per pkg directions.
• When cool enough to handle, empty popcorn into a bowl & toss a bit so any un-popped kernels will fall to the bottom of the bowl. Transfer the nicely popped corn into another bowl & discard the un-popped kernels.
• In a sml pot over med-heat, cook the butter, brown sugar, cayenne, sea salt & corn syrup until it just begins to bubble on the sides. Remove the pot from the heat & whisk in the baking soda.
• Slowly pour the warm caramel over the popcorn while stirring gently. Continue to stir the popcorn until well-coated.
• Spread the caramel corn onto a lrg baking sheet. Bake for approx 8-12 min or until the caramel just begins to darken. Be sure to stir around the caramel corn once (after the 1st 6 min or so of baking).
• Let cool to just about room temperature Break up any clusters & enjoy!
• NOTE: On-line reviewers suggested they would increase the cayenne & I suspect the cayenne/sea salt combo could be replaced by a Cajun seasoning blend as another option, but those are decisions you will have to make.

Steps:

• Place the couscous & salt in lrg bowl. Add enough boiling water to cover it by ¼-inch. Cover tightly w/cling-film & allow to stand for 8-10 minutes.
• Meanwhile, place the carrots, bell pepper & beans in a saucepan w/enough water to just cover. Bring to a boil & cook for 8-10 min until just tender.
• Meanwhile, mix together all dressing ingredients in a sml bowl.
• Drain the cooked vegetables well & add to the cooked couscous, mixing well w/a fork.
• Add onions, raisins & almonds. Then pour in the dressing & toss well. Chill for at least 1 hr before serving.
• NOTE: I can look into my creative cooking future & foresee that I may eventually play w/the flavor profile of this recipe. Using the salad dressing as the flavor mechanism would allow for different fruit flavors & even a sweet version that adds sugar or honey to the mix. Feel free to use your own imagination.

Steps:

• Combine Cajun Seasoning ingredients in a sml bowl & mix well.
• Place beef, seasoning, hot sauce & garlic in a large bowl & mix until just combined. Form the mixture into 8 equally-sized patties.
• Place oil in a lrg skillet over med-heat. In batches as needed, place patties in hot skillet & cook until browned (about 3-4 min per side). Place a quarter of cheese on top of ea burger to melt. When cheese melted, set burgers aside & keep warm.
• Place buns (or rolls) split-side-down into same skillet until toasted (about 1 min).
• Spread dressing onto insides of warm toasted rolls. Layer bottom roll w/arugula leaves (or lettuce of choice), add a burger, tomato slice & a halved bacon slice. Close w/top roll.
• NOTE: The burgers will be tall & it was suggested to place a pick or sml skewer in ea burger to hold them together.

Steps:

• Melt the butter in a medium sauce pan over medium heat.
• When the butter has stopped foaming, add the garlic and sauté until golden, about 3 minutes.
• Add the corn to the sauce pan and mix well.
• Add the Creole Seasoning and season with salt to taste.
• Cook over medium heat for about 5 minutes to allow the corn to heat through.
• Remove the sauce pan from the heat and stir in the parsley.
• Serve immediately.

Steps:

• Place all ingredients in a sml saucepan, bring to simmering point & cook over low-heat for 10-15 min or until the sauce thickens.
• Serve w/puddings -- Can also be served as a dressing for vegetables, fish & meats.

Steps:

• Place unpeeled potatoes in a lrg saucepan, cover w/water, bring to the boil & cook for 20 min or until very tender. Remove from the heat & allow to cool.
• Peel the cold potatoes & cut into 1-in cubes (2.5 cm).
• Heat the oil (or ghee) in a lrg frying pan until hot. Add potato cubes & fry until golden brown on all sides.
• Sprinkle potatoes w/the remaining ingredients, stir to evenly coat & add salt as desired. Remove w/a slotted spoon & serve hot or cold.