Cajun Lemonade 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:

• Cut kiwi into chunks.
• Process fruit chunks and lemonade concentrate in food processor until smooth.
• Pour mixture through wire mesh strainer into a pitcher discarding solids.
• Stir in lemon lime drink just before serving.
• Enjoy! ;).

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:

• Preheat oven to 400°F - In a lrg bowl, whisk the flour w/the baking powder, salt & sugar.
• Cut in the butter until the dough is roughly the size of peas. Make a well in the center.
• In a sml bowl, whisk the heavy cream w/the crème fraîche & egg. Pour into the well & stir w/a fork until evenly moistened.
• Turn the dough out onto a lightly-floured work surface & gently knead 2-3 times until it holds together.
• Roll out the dough 1-in thick. Using a 2 1/4-in rd cookie cutter, stamp out the biscuits as close together as possible. Gently press the scraps together & stamp out more biscuits. Transfer to baking sheets & chill until firm (about 30 min).
• Bake the biscuits for 18 min (or until golden on top). Serve warm from the oven or at room temperature.

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.

Steps:

• In a lrg reusable container (1 w/a tight-fitting lid works best), combine the 1st 5 ingredients. Refrigerate until chilled (at least 1 hr). Cover tightly, shake & pour into an ice-filled pitcher. Strain into 8 ice-filled on-the-rocks glasses & gently stir 1 ounce of 7-Up into ea glass. Use thinly-sliced lemon wheels as an optional garnish.