ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): To kerry- hot cajun peanuts recipe

Misc.

Hi Kerry! A good basic recipe for cajun spiced peanuts or any other type
of spiced nuts is to start with your spices. You can make the stuff from
scratch or use a famous brand. Melt some butter in a pan, add the spices
to the warm butter and stir until blended. Place the butter in a bowl and
add the nuts. Toss the nuts until well and evenly coated. Pre-heat oven to
325 degrees. Using a slotted spoon, scoop the nuts from the bowl and spread
evenly on a cookie pan. Bake for 6 minutes or until desired doneness.
hope this helps!


MsgID: 0031791
Shared by: Michael B.
In reply to: ISO: Cajun HOT Peanuts recipe
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Decadent Smore's Pudding Pie
  • DECADENT SMORE'S PUDDING PIE Who doesn't like chocolate, marshmallow and graham crackers...MMMMMMMmmmm... 3 boxes prepared graham cracker crumbs from the baking isle and required ingredients (butter), or you can choo...
  • Torta Cebuano
  • TORTA CEBUANO (Filipino) 1 cup sugar 1/2 cup water 3 cups all-purpose flour 1/2 tsp. anise powder 1/2 cup butter, melted 1/2 cup vegetable oil 1 300 ml. can MILKMAID CONDENSED 10 egg yolks 1 1/2 tbsp. baking ...
  • Breadman Ultimate Manual TR2200C Manual and Recipe Book
  • Go to this link for the Manufacturer's Manual. I saved it for printing later. I have found that after a month, my original Manual is somewhat thrashed just by having it on the counter top while using the recipes. I pl...
  • Starbucks Double Shot (copycat recipe)
  • The ingredients list is pretty short - non-fat milk, espresso, cream, sugar plus some additives. I found this recipe that sounds like it might do the trick and it has high ratings. STARBUCKS DOUBLE SHOT (copycat recip...
ADVERTISEMENT
  • Baked Tuna Pie (with cornmeal crust)
  • BAKED TUNA PIE FOR THE CRUST: 1 cup all-purpose flour 1/3 cup enriched corn meal (Aunt Jemima or Quaker) 3/4 tsp salt (optional) 1/3 cup vegetable shortening or margarine 1/4 cup cold water ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): To kerry- hot cajun peanuts recipe
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!