Bacon Ranch Cajun Baby Cheeseburgers 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 beef into a medium mixing bowl. Add the cream, hot sauce, Worcestershire, salt and pepper. With clean hands, mix the meat well. Set aside.
• Next, slice the rolls in half and spread each half with some softened butter. Place the rolls face-down on a skillet over medium heat. Lightly grill the rolls so they're nice and golden. Let the rolls cool on a plate until you need them.
• Heat a skillet over medium-high heat and add the butter. Form the beef mixture into 6 patties and place in the skillet, in batches if needed. Allow each to cook about 4 minutes on the first side, flip them and place a slice of Cheddar on to melt.
• When the patties are done in the middle, place them on the base of the halved buns. Top each with 2 pieces of the bacon and top with the other half of the rolls.

Steps:

• In bowl, mix together the hamburger and dressing mix packet well.
• Shape into 3 patties, set in fridge to chill and firm up.
• Meanwhile, in large frying pan, cook bacon sprinkling with the pepper on both sides, drain grease saving 1-2 Tbl.
• Set bacon aside wrapped in paper towel.
• Fry hamburgers in same pan with a little bacon grease til done.
• Coat with bbq sauce, top with cheddar slices, cover, heat til cheese is melted. Place on bottom buns, top with bacon, onion, lettuce and tomato.
• Mix the prepared dressing with the mayo and spread on top buns, place on top.
• *Note: I always use Sweet Baby Ray's BBQ Sauce. Other bbq sauces might not work well.

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.

Steps:

• Cook patties in skillet on medium heat 5 to 6 min. on each side or until done (160°F).
• Top with cheese; cover. Cook 1 min. or until cheese begins to melt.
• Fill rolls with cheeseburgers and remaining ingredients.

Steps:

• In a med saucepan over med-heat, bring the water to a boil. Stir in the Thai tea powder & remove from heat. Stir well to mix in the sugar & then let it cool (stirring occ to dissolve sugar).
• When the tea has cooled to room temp, strain it thru a fine-mesh strainer or coffee filter into a pitcher & chill until serving time.
• To serve, fill 4-6 tall glasses w/ice & then add about 3/4 cup Thai tea to ea glass. Top off ea glass w/3-4 tbsp evaporated milk. Serve at once, as the evaporated milk cascades over the ice & swirls languidly into the tea.

Steps:

• Heat gas or charcoal grill.
• Mix together the beef, onion, parsley and salt.
• Divide into 16 portions.
• Shape each portion into a ball and flatten to a 1/2 inch thick patty about 1 1/2 inches in diameter.
• Thread 4 patties horizontally on metal skewers, leaving space between each one. (I have found that using 2 skewers works better then one. Thread them the opposite ways to make turning them over easier if you need to turn them.).
• Place patties on the grill; cover and cook 8 to 10 minutes (turning once if necessary) or until no longer pink in the middle.
• Top each patty with a piece of cheese.
• Place each patty on a quarter piece of the toasted bread.
• Top the burgers with a pickle slice, a tomato slice and another toast square.
• Spear burgers with a toothpick to hold all the layers together.
• Serve with ketchup, mustard, mayo and thousand island salad dressing for dipping.

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:

• 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.