EDIBLE SNACK BOWL
Dubbed the "Super Bowl" - this recipe was featured in the Jan/Feb 2010 issue of Food Network Magazine. Stashing for safe keeping. You will also need aluminum foil and an ovenproof 3 quart bowl to pull this trick off. The article says it is strong enough to hold dip! The original recipe didn't include servings, so 8 is an estimation. Prep time includes time to cool as well.
Provided by Misa3446
Categories Lunch/Snacks
Time 1h45m
Yield 1 bowl, 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat your oven to 325°F
- Beat the egg whites with the water with a mixer until you get slightly stiff peaks. Pour in the snack mix and toss until everything is evenly coated.
- Take your ovenproof 3-quart bowl and spray it down heavily with your cooking spray. Add your egg white/snack mix mixture into this bowl. Take a big piece of aluminum foil and wad it up into a bowl shape that about 1/3 of your 3 quart bowl. Spray your foil mold down with cooking spray and push it down into the middle of the snack mix, making a dent or well in the middle. This will make the snack mix take on a bowl form.
- Place into the oven and bake for approximately 30 minutes, or until the mix sets. Remove from oven and let cool for 5 minutes. Remove the foil and allow the snack mix bowl to cool for another 30 minutes. Then you can invert and remove your snack bowl. Allow it to cool completely before adding dip.
Nutrition Facts : Calories 4.3, Sodium 13.8, Carbohydrate 0.1, Sugar 0.1, Protein 0.9
A SUPER SNACK BOWL - CAJUN CARAMEL CORN (FOR ZWT-9)
Found in the recipes section at the Serious Eats website, this recipe was contributed by Jenny McCoy (a pastry chef from New York City who left no doubt that she was also a serious New Orleans Saints fan). She sees this popcorn as the perfect snack for Super Bowl Sunday - Something salty, spicy, sweet, served in a bowl & must be eaten by the handful! I would not be able to eat it just once a yr, btw. Jenny further added that: "This is super easy to make (esp if you use microwave popcorn) & it's truly addicting. But don't be fooled - The caramel corn may not seem too spicy at first, but it will sneak up on you." Since this recipe is all about the "Cajun Caramel" flavor, you can opt to make "old school" popcorn using ½ cup popcorn kernels w/1 tbsp vegetable oil or go the microwave popcorn route you see below. Prep time was not given, so I allowed 5 min to ready the ingredients & cook the popcorn. Enjoy!
Provided by twissis
Categories Corn
Time 20m
Yield 4 1 Cup Servings, 4 serving(s)
Number Of Ingredients 7
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.
CAJUN CORN
So quick and easy to make. A delicious side dish for any meal. Cooking/preparation times does not reflect time needed to defrost frozen corn.
Provided by Sassy in da South
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
CAJUN CORN AND CRAB BISQUE
Make and share this Cajun Corn and Crab Bisque recipe from Food.com.
Provided by pammyowl
Categories Crab
Time 50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
- Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
CAJUN CORN WITH LOUISIANA BUTTER
Make and share this Cajun Corn With Louisiana Butter recipe from Food.com.
Provided by ratherbeswimmin
Categories Corn
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak the ears of corn in cold water for at least 30 minutes.
- If necessary, use a weight to keep the ears of corn submerged in the water.
- Drain.
- While the corn is soaking, make the butter: Mix together the paprika and next 5 ingredients; add in the butter and mash it with the back of a fork, then stir to distribute the seasonings throughout.
- Pull back the husks on each ear of corn, leaving them attached at the stem.
- Remove and discard the corn silk.
- Spread about 1 tablespoon of the seasoned butter evenly over the kernels of each ear of corn.
- Fold the husks back over the kernels and use a string or thin strip of husk to tie them at the top.
- Grill the corn over direct medium heat for about 25-30 minutes or until the kernels are tender (turn 3 or 4 times during gilling time).
- Don't worry if the husks brown or burn.
- Take corn from the grill.
- When cool enough to handle, carefully pull the husks back and cut them off with a knife.
- Serve warm.
GRILLED CAJUN CORN
Make and share this Grilled Cajun Corn recipe from Food.com.
Provided by Samantha in Ut
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix butter, seasoning, and red pepper sauce. Brush over corn and grill 20-25 minutes.
CAJUN CORN AND SHRIMP CHOWDER
My husband makes this one and we are always standing in line waiting for the first bowl. Serve with hot crusty fresh bread. Outta sight!!
Provided by ratherbeswimmin
Categories Chowders
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a big soup pot melt the butter over medium heat.
- Add the onion, and saute about 3 minutes or until softened.
- Add the cayenne, paprika, garlic salt, black pepper, oregano, thyme, and flour.
- Stir and cook for 1-2 minutes.
- Add the soup mix and boiling water; stir with a whisk until the mixture is smooth and well blended (bring to a boil while whisking).
- Lower the heat to medium, add in the corn and shrimp.
- Cook for 2-3 minutes or until the shrimp are pink.
- Add in the heavy cream; stir to combine.
- Taste and adjust seasoning as needed.
- Cook over low heat until it is heated through.
- Ladle into individual soup bowls.
SALAT TANGIERS (MOROCCAN RECIPE FOR ZWT-9)
I am not sure why, but I had never used much couscous in my cooking until I played ZWT & No Africa was 1 of the Tour destinations. I fell deeply in "serious like" w/it & use it a lot in my cooking now. I am also a big fan of recipes that combine pasta plus veggie elements to work well as a single side-dish w/most meat choices. All that said, I found this recipe at a cooking-by-country website, captured it for myself & decided to share it w/you. Times were vague -- So I opted to allow 5 min for ingredient prep, 20 min cook time & not include the 1 hr chill time. Enjoy!
Provided by twissis
Categories Salad Dressings
Time 25m
Yield 6 Side-Dish Servings, 6 serving(s)
Number Of Ingredients 16
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.
COCONUT SAUCE (CAMBODIAN FOR ZWT-9)
Found at a cooking-by-country website, this recipe was entered to accompany another Cambodian recipe I entered titled "Khmer Sweet Corn Pudding", but I foresee its uses being expanded to include more typical rice &/or bread puddings as well. The recipe did not specify the # of servings, so I opted to allow an average of 1.5 ounce servings = 10 servings. Enjoy!
Provided by twissis
Categories Sauces
Time 10m
Yield 10 1.5 ounce servings, 10 serving(s)
Number Of Ingredients 4
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.
CREOLE MEATLOAF (FOR ZWT-9)
Found at a cooking-by-country (or region) website, who does not smile when they see meat loaf on their dinner table? Pair this w/your favorite thick mashed potatoes & my also newly entered recipe for Louisiana Green Beans & you will feel like you are dining in Bayou Country. Enjoy!
Provided by twissis
Categories Meatloaf
Time 1h5m
Yield 4 6 oz servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375F (190C) & grease a 9-inch long loaf tin.
- Place all ingredients in a lrg mixing bowl & mix w/a fork until blended.
- Transfer the meat mixture to the greased loaf tin, shape into a 9-inch loaf & bake for 40 minutes.
- While the meatloaf is baking - In a sml bowl, mix the cornstarch w/a little water to form a runny paste. Then place the tomatoes in a saucepan w/the cornstarch mixture, salt & pepper. Cook over med-heat (stirring constantly) until thickened & set aside.
- After the 40 minute bake time for the meatloaf, sprinkle mushrooms over the meatloaf, spoon the sauce mixture over the top & return the meat loaf to the oven for a further 15 minutes. Serve hot.
PAKISTANI SPICED POTATOES (ZWT-9)
Found at a cooking-by-country website, this recipe boasts all the things I want from a recipe. It can be served hot or cold, can be served as a starter or a side-dish to virtually all main-courses, can be made ahead, is ingredient friendly & has a 35 min prep time (Cool time not included)..I rest my case. Enjoy!
Provided by twissis
Categories Potato
Time 35m
Yield 6 1/4 lb Servings, 6 serving(s)
Number Of Ingredients 7
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.
BACON & RANCH CAJUN BABY CHEESEBURGERS (FOR ZWT-9)
This sure-to-be-tasty recipe was found at picky-palate.com. While the ingredients for the Cajun Seasoning are included as part of the recipe, feel free to use your preferred concoction or a commercially prepared Cajun Seasoning. Times have been estimated. Prep time will depend on your choice for the Cajun Seasoning. Enjoy!
Provided by twissis
Categories Lunch/Snacks
Time 20m
Yield 8 Baby Burgers, 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 336.4, Fat 18.8, SaturatedFat 5.8, Cholesterol 48.3, Sodium 522.3, Carbohydrate 23.1, Fiber 1.4, Sugar 3.5, Protein 18
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