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Full Online Book HomeLearning KitchenCajunandcreole - Appetizer - Cajun Corn
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Cajunandcreole - Appetizer -  Cajun Corn Post by :johlum Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2512

Click below to download : Cajunandcreole - Appetizer - Cajun Corn (Format : PDF)

Cajunandcreole - Appetizer - Cajun Corn

2 1/2 quarts popped popcorn
1/4 cup melted butter
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon lemon pepper


Preheat oven to 300 degrees F.

Pour butter over warm popcorn. Combine remaining seasonings and sprinkle over popcorn. Toss to mix. Bake at 300° F for about 7 to 10 minutes for crispy popcorn, if desired.

Makes 2 1/2 quarts. Keep lots of beverages around as Cajun Corn causes powerful thirsts.
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16 oz Cream cheese, softened 2 tbl Dairy sour cream 1/2 tsp Salt 1/2 tsp Paprika 1/2 tsp Ground red pepper 1/4 tsp Garlic powder 1/4 tsp Ground thyme 1 c Cooked crabmeat 1/4 c Finely chopped green pepper Rye crackers Beat all ingredients except crabmeat, green pepper and crackers in 2.5-quart bowl on medium speed until well blended, about 1 minute. Stir in crabmeat and green pepper. Line a deep 1.5-pint bowl with plastic wrap; press mixture in bowl. Cover and refrigerate until firm, about 3 hours. Unmold on serving plate; remove plastic wrap. Garnish with chili peppers if desired.
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2 1/2 lb. Chicken wings, separated 3/4 cup Plain yogurt 2/3 cup Louisiana hot sauce 2 tsp. Garlic powder 1 cup Flour 1/2 cup Cajun seasoning Oil for frying In a bowl, mix together yogurt, hot sauce and garlic. Add chicken and marinate overnight in the refrigerator. The following day, mix together flour and cajun seasonings in a bowl. Remove chicken from the marinade and coat evenly in flour mixture. In a wok or deep fryer, heat oil to 370F. This can be achieved by heating over medium high heat. Use enough oil to cover 4 to 5 chicken wings at
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