It came from Cooks Essential and I got it from QVC in 2016. Mine had a little what they call a wire rack. My friend’s model was the same, but it came with what they call a cake pan. We called them a grill and a bowl. But, I called around early in 2018 and inquired about getting these items. I gave him the ones he and I had, and I kept the new items I bought. I have never tried to bake a little cake in my air fryer, but that would be interesting. It’s a metal bowl with a handle on it that lays down to the side. You’d have to handle it with a mitt. But I did use that little grill a few times for chicken patties or burgers. If you press the middle button, then the lower right, then the middle again, they beep and then it starts the preheating cycle, maybe it takes up to 10 minutes. But I think it heats it to 350. There are 4 presets on it, so after it is preheated, you press the middle one, then whichever of the other 4, and the middle again. The four buttons have meanings, whether you are changing time or temp. But as far as the presets, you go by: the top left says fries, chicken, steak, and fish. I think fries is 400 for 12 minutes. I think chicken is 18 minutes at 360, steak is 10 minutes at 360 and I think fish is 400 for 10. But in some other mode, when you press those buttons, they increase either the time or temp. I never learned much more than the presets. Somewhere in this house is the book that came with mine. If I could have it found, I could get someone to record it for me. Now, more books are available to us. I’ve been just going by the seat of my pants. I just feel the potatoes along the way and decide they need more time by the way it feels. , I am sure glad I got this one so I can at least feel these 5 buttons. I think it cost me about 120 bucks or so and I think I got 5 easy payments.
Sent from Mail for Windows 10 From: Jennifer Thompson via Cookinginthedark Sent: Saturday, July 11, 2020 5:30 PM To: [email protected] Cc: Jennifer Thompson Subject: Re: [CnD] the air fry recipes being discussed lately What is the name of your air fryer? Thanks. -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Lora Leggett via Cookinginthedark Sent: Friday, July 10, 2020 10:59 PM To: [email protected] Cc: Lora Leggett <[email protected]> Subject: Re: [CnD] the air fry recipes being discussed lately Hi Jean, Thanks for sharing these recipes. It is a different book than the one that Marjorie sells at the Book Stop. I have that bpook, and about 48 other ones. I enjoy buying them and also helping once in a while to put one together. It’s so much fun to read them or just to make things. My air fryer has been here since 2016. It’s not like these new fancy ones they have. There are just two top buttons, two bottom buttons, and one in the middle. They beep when you press them, and it’s not really too complicated. Mostly I like to put frozen foods in it, but I have made a few raw things. I like my microwave, oven, crockpot and my fryer. Lora and Firefly Sent from Mail for Windows 10 From: Jeanne Fike via Cookinginthedark Sent: Friday, July 10, 2020 7:21 PM To: [email protected] Cc: Jeanne Fike Subject: [CnD] the air fry recipes being discussed lately Hi everyone, Below my name is the Our Special columnist’s column containing the air fry recipes. She gave me permission to post it. Her cookbooks are on Blindmicemegamall under Blind bookstop. Jeanne JULY/AUGUST2020 KITCHEN CORNER FROM AIR FRY EVERY DAY By Ben Mims I hope you are all doing as well as can be expected as by the time this goes to press we hope and pray life will be back to some sort of normalcy. I have chosen Air Fryer Recipes for this column as Air Fryers seems to be in vogue these days. See you in September, Marjorie. TRIPLE-COCONUT SHRIMP Serves 2 to 4 1/2 lb peeled and deveined medium shrimp (tails intact) 1 cup canned coconut milk Finely grated zest of 1 lime Kosher salt 1/2 cup panko breadcrumbs 1/2 cup unsweetened shredded coconut Freshly ground black pepper Cooking spray 1 small or 1/2 medium cucumber, halved and seeded 1 cup coconut yogurt (or dairy yogurt) 1 serrano chile, seeded and minced In a bowl, combine the shrimp, coconut milk, lime zest, and 1/2 tsp kosher salt. Let the shrimp stand for 10 minutes. Meanwhile, in a separate bowl, stir together the breadcrumbs and shredded coconut and season with salt and pepper. A few at a time, add the shrimp to the breadcrumb mixture and toss to coat completely. Transfer the shrimp to a wire rack set over a baking sheet. Spray the shrimp all over with cooking spray. Transfer the shrimp to the air fryer and cook at 400F until golden brown and cooked through, about 4 minutes. Move the shrimp to a serving platter and season with more salt. Grate the cucumber into a small bowl. Stir in the coconut yogurt and chile and season with salt and pepper. Serve alongside the shrimp while they’re warm. Go Basic: To make plain fried shrimp, omit the coconut milk, lime zest, and shredded coconut. Set up a breading station with 1 cup all-purpose flour, 4 large eggs, lightly beaten, and 1 cup panko breadcrumbs in separate shallow bowls, and season each with salt and pepper. Working one at a time, coat each shrimp in the flour, dip in the egg, and dredge in the breadcrumbs. Transfer the shrimp to a wire rack set over a baking sheet and continue with the recipe. AIR FRYER CLASSIC BEEF POT ROAST Preparation time: 10 minutes Cooking time: 1 hour Servings: 4 1 lb beef 1 tsp paprika 2 tsp cardamom 1/2 cup fresh coriander, chopped 1 bay leaf 2 Tbsp ginger garlic paste 2 Tbsp olive oil 2 cinnamon sticks 4 spring onions 1 tsp black pepper 1 cup water Salt to taste Preheat your air fryer to 400F. Discard the bones of the beef and cut it into medium chunks. In a large mixing bowl add the beef. Add in the onion, ginger garlic paste, cinnamon stick, salt, pepper, oil, bay leaf, coriander, cardamom, paprika and water. Mix well and let it marinade for about 1 hour. Add to a casserole dish and roast in the air fryer for about 1 hour. Serve hot. MEMPHIS-STYLE BBQ PORK RIBS Serves 2 1 Tbsp kosher salt 1 Tbsp dark brown sugar 1 Tbsp sweet paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp poultry seasoning 1/2 tsp mustard powder 1/2 tsp freshly ground black pepper 2-1/4 lb individually cut St. Louis-style pork spareribs In a large bowl, whisk together the salt, brown sugar, paprika, garlic powder, onion powder, poultry seasoning, mustard powder, and pepper. Add the ribs and toss and rub the seasonings into them with your hands until they’re fully coated. Arrange the ribs in the air fryer basket standing up on their ends and leaned up against the wall of the basket and each other. Cook at 350F until the ribs are tender inside and golden brown and crisp on the outside, about 35 minutes. Transfer the ribs to plates and serve hot. AIR FRYER CHICKEN FAJITAS Preparation time: 10 minutes Cooking time: 10 minutes Servings: 6 1/2 lb chicken breast 1/2 cup olive oil 3 garlic cloves, minced 2 yellow summer squash, julienne 1 tsp ground cumin 3 zucchinis, julienne 1/2 tsp pepper 3/4 cup lemon juice 2 green peppers, julienne 2 tsp dried oregano 2 sweet red peppers, julienne Cut the chicken breasts into long thin strips. Combine the oregano, lemon juice, cumin and salt in a bowl. Add the chicken and let it marinate for 20 minutes. Add in all the vegetables and toss well. Let it marinate for just 5 minutes. Add the mixture to the air fryer. Cook for 5 minutes. Stir once and cook for another 5 minutes. Serve hot with rice or with tortilla. BLACKENED RED SNAPPER Serves 1 or 2 1-1/2 tsp sweet paprika 1 tsp kosher salt 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp cayenne pepper 1/2 tsp freshly ground black pepper 1/2 tsp dried oregano 1/2 tsp dried thyme 4 tsp vegetable oil 2 red snapper fillets (1/2 lb each) For the rémoulade sauce: 1/2 cup mayonnaise 3 Tbsp spicy brown mustard 1 Tbsp ketchup 1 tsp hot sauce, such as Tabasco 1 tsp Worcestershire sauce 1/2 tsp kosher salt 1/8 tsp cayenne pepper 1 garlic clove, grated on a Microplane grater In a bowl, stir together the paprika, salt, onion powder, garlic powder, cayenne, black pepper, oregano, and thyme. Rub 2 tsps of the oil all over each fillet, then sprinkle both fillets all over with the dry seasonings. Place 1 fillet, skin-side down, in the air fryer and cook at 375F until the fish is just cooked through, about 6 minutes. Use a long, thin spatula to transfer the cooked fillet to a plate and repeat with the second fillet. Meanwhile, make the rémoulade: In a small bowl, whisk together the mayonnaise, mustard, ketchup, hot sauce, Worcestershire, salt, cayenne, and garlic until smooth. Serve the fillets with a dollop of the rémoulade sauce. Switch It Up: Any thin, firm-fleshed fish fillet can take the place of the snapper here. Skate, flounder, or trout make great alternatives. TURKEY PIZZA DOGS Makes 4 servings, serving size: 2 dogs. 8 turkey hot dogs 1/2 cup shredded Mozzarella cheese 16 fresh basil leaves 1 (8 count) package refrigerated crescent rolls 1 cup maranara sauce Make a slit lengthwise in each hot dog without cutting all the way through the dog and leaving ends in tact. Stuff the opening with Mozzarella cheese. Layer 2 basil leaves over cheese on each dog. Preheat air fryer to 350F. Unwrap crescent rolls. Place the long end of a roll over the stuffed center of a hot dog and roll the dough around the dog as you normally would roll the crescent rolls. Repeat with each roll and dog. Add 4 prepared hot dogs to lightly greased air fryer basket. Cook for 8 minutes. Transfer cooked dogs to a serving plate and cook remaining dogs. Serve with warmed maranara sauce for dipping. SOFT BOILED EGGS 4 large eggs 1 cup ice 1 cup water Preheat air fryer to 250F. Place eggs in silicone muffin cups to avoid eggs from bumping around and cracking during the cooking process. Add cups with eggs to air fryer basket. Cook for 8 minutes. Add ice and water to a medium bowl. Immediately transfer eggs to ice bath to stop the cooking process. After 5 minutes, peel and eat. HARD BOILED EGGS 4 large eggs 1 cup ice 1 cup water Preheat air fryer to 250F. Place eggs in silicone muffin cups to avoid eggs from bumping around and cracking during the cooking process. Add cups with eggs to air fryer basket. Cook for 15 minutes. Add ice and water to a medium bowl. Immediately transfer eggs to ice bath to stop the cooking process. After 5 minutes, peel and eat. MAC AND CHEESE 1 lb cooked pasta of choice (6 oz dried pasta) 1 stick butter 1/2 cup flour 4 cups whole milk 2 cups shredded Cheddar cheese 1 cup shredded Mozzarella cheese 1/4 tsp granulated garlic 1 tsp salt 1 cup toasted Japanese-style bread crumbs In saucepan, combine butter and flour; stir over medium heat until well combined. Gradually whisk in milk. Bring to a gentle simmer and cook for about 8 minutes, stirring continuously, until thickened. Add cheese, garlic and salt; stir to combine. Pour cheese sauce over cooked noodles; stir to combine. Butter a baking pan that fits your air fryer. Add pasta to pan. Place baking pan directly into air fryer basket and cook at 350F for 20 minutes. Top with toasted bread crumbs and serve. Makes 6 side dish servings or 4 main dish servings. HUSH PUFFINS Makes 20 to 22 Hush Puffins. 1 cup buttermilk 1/4 cup butter, melted 2 eggs 1-1/2 cups all-purpose flour 1-1/2 cups cornmeal 1/3 cup sugar 1 tsp baking soda 1 tsp salt 4 scallions, minced Vegetable oil Combine the buttermilk, utter and eggs in a large mixing bowl. In a second bowl, combine the flour, cornmeal, sugar, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just to combine. Stir in the minced scallions and refrigerate the batter for 30 minutes. Shape the batter into 2 inch balls. Brush or spray the balls with oil. Preheat the air fryer to 360 degrees. Air fry the Hush Puffins in two batches for 8 minutes, turning them over after 6 minutes of the cooking process. Serve warm with butter. Note: These delights are half hush puppy and half corn muffin, hence, Hush Muffins. GOOEY “SPOON” BROWNIES Serves 4 to 6 1 cup granulated sugar 1/3 cup Dutch-process cocoa powder 1/2 tsp kosher salt 8 Tbsp (1 stick) unsalted butter, melted 1 tsp vanilla extract 2 large eggs, lightly beaten 1/4 cup all-purpose flour 1/2 cup roughly chopped bittersweet chocolate Vanilla ice cream and flaky sea salt (optional), for serving In a bowl, whisk together the sugar, cocoa powder, and salt. Then add the melted butter, vanilla, and eggs and whisk until smooth. Stir in the flour and chocolate and pour the batter into a 7-inch round cake or pizza pan insert, metal cake pan, or foil pan. Place the pan in the air fryer and cook at 310F until the brownie “pudding” is set at the edges but still jiggly in the middle (it may form a “skin” in the middle, but it doesn’t affect the taste), about 30 minutes. Let the brownie pan cool in the air fryer for 5 minutes, enough time to grab some bowls and allow the ice cream to soften to the perfect scooping consistency. Divide the gooey brownies among serving bowls and top with a scoop of ice cream and, if you like, a decent pinch of flaky sea salt. CHOCOLATE ALMOND CRESCENT ROLLS Makes 4 to 6 servings. 1 (8 oz) tube of crescent roll dough 2/3 cup semi-sweet or bitter-sweet chocolate chunks 1 egg white, lightly beaten 1/4 cup sliced almonds Powdered sugar for dusting Butter or oil Preheat the air fryer to 350F. Unwrap the crescent roll dough, and separte it into triangles with the points facing away from you. Place a row of chocolate chunks along the bottom edge of the dough. If you are using chips, make it a double row. Roll the dough up around the chocolate, and then place another row of chunks on the dough. Roll again, and finish with 1 or 2 chocolate chunks. Be sure to leave the end free of chocolate, so that it can adhere to the rest of the roll. Brush the tops of the crescent rolls with the lightly beaten egg white, and sprinkle the almonds on top, pressing them into the crescent dough so that they adhere. Brush the bottom of the air fryer basket with butter or oil, and transfer the crescent rolls to the basket. Air fry for 8 minutes. Remove, and let the crescent rolls cool before dusting with powdered sugar, and serving. Dress It Up: This recipe allows for lots of variations. Try spreading a little raspberry jam or orange marmalade on the dough before rolling it up around the chocolate for a Chocolate Raspberry Crescent Roll. You can even put thinly sliced bananas inside too. Resist the temptation to put too much chocolate in the rolls, too much chocolate will cause the dough to fall apart. BAKED POTATOES Makes 2 servings. 2 large russet potatoes (about 1 pound), scrubbed 2 tsp olive oil 2 Tbsp butter, divided 1/2 tsp salt 1/4 tsp freshly ground black pepper Preheat air fryer to 400F. Rub oil over both potatoes. Place in air fryer basket. Cook for 30 minutes. Flip potatoes. Cook for an additional 15 minutes. Once cooled, slice each potato lengthwise about 1/2 inch deep. Pinch ends to open up slice. Add 1 Tbsp butter to each potato and season with salt and pepper. Serve warm. CLASSIC FRENCH FRIES Cut 1 large russet potato into 1/2-inch-square sticks. Rinse with water and toss with oil then fry at 375F for 25 minutes, until browned and crispy, shaking the basket every 5 to 7 minutes to make sure they’re browning evenly. Serves 2. AVOCADO AND EGG BAKE 1 avocado 2 eggs Salt and black pepper to taste 1/4 tsp paprika Preheat air fryer to 250F. Cut avocado in half and carefully remove the pit. Carefully cut a small section in center of each avocado half to give adequate space for an egg. Crack an egg into center of each avocado half. Once ready, place 1 avacado half directly into air fryer basket. Cook for 10 to 12 minutes, or until egg is set. Repeat cooking process with remaining avocado half. Garnish with paprika, salt and pepper. Makes 2 servings. CHINESE BBQ–STYLE TOFU AND SCALLIONS Serves 2 7 oz (1/2 package) extra-firm tofu, drained and cut into slabs 3/4 inch thick, 1 inch wide, and 2 inches long 2 Tbsp reduced-sodium soy sauce 2 Tbsp rice vinegar 1 Tbsp honey 1 Tbsp hoisin sauce 2 tsp sriracha hot sauce 1 tsp Chinese five-spice powder 1/4 tsp garlic powder Freshly ground black pepper 4 scallions, cut into 2-inch batons Cooked white rice, for serving Place the tofu slabs between sheets of paper towels, top with a heavy board or skillet, and let stand for 15 minutes to absorb any excess moisture. Meanwhile, in a bowl, whisk together the soy sauce, vinegar, honey, hoisin, sriracha, five-spice powder, garlic powder, and black pepper to taste until smooth. Place the tofu pieces and scallions in a 7-inch round cake pan insert, metal cake pan, or foil pan and pour the sauce over them, turning the tofu to coat in sauce. Place the pan in the air fryer and cook at 375F, turning the tofu every 5 minutes, until the sauce is reduced and glazed over the tofu and scallions, about 18 minutes. Remove the pan from the air fryer and serve the tofu and scallions hot over rice. No pan insert? If you don’t want to use the pan insert, you can still make this tofu. Simply brush the tofu pieces with the sauce every 5 minutes, flipping them before you brush, until done. You will have some glaze left over, and the tofu won’t have as intense a flavor as if it had been cooked in the sauce, but it’ll still be glazed and sticky. CRAB CAKES Creole Mustard Sauce Ingredients: 2 Tbsp butter, divided 2 Tbsp Dijon mustard 1/2 cup grain mustard 1/4 cup white wine 1 cup heavy cream 1 Tbsp chives, finely minced Crab Cake Ingredients: 16 oz pasteurized crab meat (lump or claw meat) 1 Tbsp chives, finely diced 2 Tbsp red pepper, finely diced 2/3 cup celery, finely diced 3 oz Japanese panko bread crumbs 1 egg Salt and pepper to taste Old Bay seasoning to taste Melt 1 Tbsp butter in a saucepan. Add Dijon mustard, grain mustard and wine to saucepan and bring to a simmer. Add cream and stir until blended. Reduce heat and cook for about 8 minutes, or until sauce easily coats the back of a spoon. Add chives and remaining butter to sauce; set aside and keep warm. In a separate bowl, gently mix all Crab Cake ingredients together. Form crab mixture into patties that are 1 inch thick and 3 inches wide. Place 3 Crab Cakes directly into air fryer basket. Bake at 350F for 6 minutes. Repeat with remaining Crab Cakes. Serve with prepared mustard sauce. Makes 4 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
