ellen
Pearl Clutcher
Posts: 4,516
Jun 30, 2014 12:52:45 GMT
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Post by ellen on Dec 10, 2017 4:04:18 GMT
My husband bought an air fryer and I tried it out tonight. I had not really paid much attention to this appliance other than seeing people talk about them here. I made cream cheese wontons and egg rolls from scratch. I consider it to be a messy project so I made a large amount and froze 1/2 of it to fry at a later time. Anyway, the air fryer gets a two thumbs up from me. We all liked the end result. I predict that my teenager is going to be a heavy user of it. I love cream cheese wontons. Would you mind sharing your recipe? I just put a little square of cream cheese on the wonton wrapper and sealed it. Other times we made them we've chopped up a little bit of shrimp and mixed it into the cream cheese with a little bit of soy sauce. SaveSave
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Post by jenjie on Dec 10, 2017 4:09:53 GMT
I love cream cheese wontons. Would you mind sharing your recipe? I just put a little square of cream cheese on the wonton wrapper and sealed it. Other times we made them we've chopped up a little bit of shrimp and mixed it into the cream cheese with a little bit of soy sauce. SaveSaveThat sounds easy enough. Thanks!
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Post by jenjie on Dec 10, 2017 23:33:25 GMT
When it snows, I get an overwhelming urge to make breakfast. So it was bacon in the air fryer. BTW I ended up getting a new one. I got the Nuwave 6 quart.
My dinner today is a perfect BLT.
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Post by snowsilver on Dec 10, 2017 23:38:09 GMT
On another thread someone said they made homemade tomato soup in their IP. I would LOVE a good recipe for that if anyone has one.
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Deleted
Posts: 0
Jun 2, 2024 7:32:49 GMT
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Post by Deleted on Dec 10, 2017 23:58:22 GMT
So far I've made a few dishes in the IP. I've been most amazed at how quickly my stuffed artichokes take. 10 minutes of pressure cooking and they're done!!!!!!! It normally takes me 4+ hours on the stove, adding more water to the pot, etc... You DO have to add a bit more seasoning IMO, when you're using the IP. Something gets lost in the translation.
We made chicken marsala in the IP. It was so easy. I compared my normal recipe to one I saw on YouTube. It cooked quickly but the chicken almost fell apart when I took it out.
I made a pot roast that I browned on saute first and then added my ingredients and it cooked in about 40 min, I believe. It took longer than expected, but that's FAR better than the 5 hours I normally take to cook it!
I made my "Sunday Sauce" with meatballs and sausage. I browned the sausage on saute, took them out, browned onion and garlic and then threw in my tomatoes, paste, some wine and seasonings and raw (yup!) meatballs (veal/beef/pork). It took about 20 min and tasted like it cooked all day on the stove. I was leary since it was pork, but it was all cooked and fine! Incredible.
DH made babyback ribs in it. He loved them. He also made chili that took a minute.
So far we're really happy!
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Post by mlynn on Dec 11, 2017 0:15:30 GMT
I am cooking a pork loin. I tried to sear/brown it on saute, but it would not work. The display said hot, but no browning occurred. I had to take it out and brown it on the stove. Any idea what happened? Have I worn it out? elaine
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Post by elaine on Dec 11, 2017 1:12:51 GMT
I am cooking a pork loin. I tried to sear/brown it on saute, but it would not work. The display said hot, but no browning occurred. I had to take it out and brown it on the stove. Any idea what happened? Have I worn it out? elaine Good question! Did you first add oil? If the Instant Pot only senses scorched food, it will stop heating. If your want to sear things in your IP, you need to be sure that there is also layer of oil or liquid/stock
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Post by Anna*Banana on Dec 11, 2017 1:54:13 GMT
I am cooking a pork loin. I tried to sear/brown it on saute, but it would not work. The display said hot, but no browning occurred. I had to take it out and brown it on the stove. Any idea what happened? Have I worn it out? elaine I don't sear or brown in my IP. It doesn't get or stay hot long enough get a consistent browning for me. I use my cast iron for a good strong sear and I'm no longer frustrated with the IP. Don't get me wrong, I like the IP, but it doesn't brown as well as I'd like. One side gets an acceptable browning, then the moisture release or it can't hold the high heat... Not sure, but it's not how I like it.
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nicolep
Drama Llama
Posts: 7,080
Jan 26, 2016 16:10:43 GMT
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Post by nicolep on Dec 11, 2017 2:32:05 GMT
So odd...I LOVE the saute feature for browning! It gets hotter and gives roasts and pork loins a crust better than a skillet.
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Post by mcscrapper on Dec 11, 2017 3:34:25 GMT
I did some Sous Vide egg bites yesterday. They were so good, I decided to make several more this evening to prep for breakfasts this week. I read that you can actually freezer the bites and zap 'em for a minute and they are good to go.
I did a little cream, cheese, bacon and spinach. I also made two cups with Canadian bacon instead of real bacon. I had a few slices left over from the eggs Benedict I made last weekend. Those were also pretty tasty!!
I just got this Sous Vide and I'm looking for my next cook. Any suggestions?
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Post by gale w on Dec 11, 2017 5:15:18 GMT
So odd...I LOVE the saute feature for browning! It gets hotter and gives roasts and pork loins a crust better than a skillet. Same here. I often have to lower the saute to medium because it's actually too hot on the high setting.
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Post by elaine on Dec 11, 2017 11:49:42 GMT
I did some Sous Vide egg bites yesterday. They were so good, I decided to make several more this evening to prep for breakfasts this week. I read that you can actually freezer the bites and zap 'em for a minute and they are good to go. I did a little cream, cheese, bacon and spinach. I also made two cups with Canadian bacon instead of real bacon. I had a few slices left over from the eggs Benedict I made last weekend. Those were also pretty tasty!! I just got this Sous Vide and I'm looking for my next cook. Any suggestions? London Broil or another inexpensive cut of beef - round roast - that you normally wouldn’t buy or cook. Season with salt and pepper, add a couple of dashes of Worcestershire sauce to the bag, cook at 133 for 6 hours. When you take it out, sear the outside in a cast iron skillet or under a hot broiler. Slice and enjoy what tastes like prime rib!
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Post by elaine on Dec 11, 2017 20:49:16 GMT
My Chanukah brisket was just seasoned with onion soup mix and double-vacuum-seal-bagged. I’ve put it in my Sous Vide and will cook it 28-ish hours. It would have been better if I started it yesterday, but I didn’t buy it until this morning. LOL!
I’m sure it will still be more tender than usual, if my last experiment with Sous Vide brisket is replicated.
If only there was a gadget that would make latkes without splattering oil all over my kitchen.
I found a pressure cooker recipe for Kugel, but this old gal says that she prefers the baked version, so I will bake it.
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Post by jenjie on Dec 12, 2017 10:02:38 GMT
elaine I don’t know how good they are, but this old gal uses the air fryer for latkes. You could probably modify your own recipe. thisoldgal.com/air-fryer-chanukkah-latkes/Do you have a good kugel recipe you like? I haven’t had it since I was a child at a neighbor’s house. I remember enjoying it. Happy Chanukah!
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Post by elaine on Dec 12, 2017 18:04:42 GMT
elaine I don’t know how good they are, but this old gal uses the air fryer for latkes. You could probably modify your own recipe. thisoldgal.com/air-fryer-chanukkah-latkes/Do you have a good kugel recipe you like? I haven’t had it since I was a child at a neighbor’s house. I remember enjoying it. Happy Chanukah! I like to use this one: thisoldgal.com/grandma-roses-jewish-noodle-kugel/ I use 2/3 cup of brown sugar instead of 1 cup of white, and I like to use dried tart cherries instead of raisins. It is in the oven right now. I would love to make latkes in my air fryer, but since I make probably 32-40, it would take days! As it is, I have 2 12” skillets going at once and it still takes over an hour.
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nicolep
Drama Llama
Posts: 7,080
Jan 26, 2016 16:10:43 GMT
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Post by nicolep on Dec 12, 2017 18:28:01 GMT
elaine I don’t know how good they are, but this old gal uses the air fryer for latkes. You could probably modify your own recipe. thisoldgal.com/air-fryer-chanukkah-latkes/Do you have a good kugel recipe you like? I haven’t had it since I was a child at a neighbor’s house. I remember enjoying it. Happy Chanukah! I like to use this one: thisoldgal.com/grandma-roses-jewish-noodle-kugel/ I use 2/3 cup of brown sugar instead of 1 cup of white, and I like to use dried tart cherries instead of raisins. It is in the oven right now. I would love to make latkes in my air fryer, but since I make probably 32-40, it would take days! As it is, I have 2 12” skillets going at once and it still takes over an hour. Omg. That recipe sounds diviiine!
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Post by jenjie on Dec 12, 2017 18:37:07 GMT
elaine i hate recipes that make me babysit all day! I’ll have to try TOG Kugel recipe sometime.
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Post by gale w on Dec 12, 2017 23:01:21 GMT
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Post by Anna*Banana on Dec 13, 2017 0:18:16 GMT
elaine I don’t know how good they are, but this old gal uses the air fryer for latkes. You could probably modify your own recipe. thisoldgal.com/air-fryer-chanukkah-latkes/Do you have a good kugel recipe you like? I haven’t had it since I was a child at a neighbor’s house. I remember enjoying it. Happy Chanukah! I like to use this one: thisoldgal.com/grandma-roses-jewish-noodle-kugel/ I use 2/3 cup of brown sugar instead of 1 cup of white, and I like to use dried tart cherries instead of raisins. It is in the oven right now. I would love to make latkes in my air fryer, but since I make probably 32-40, it would take days! As it is, I have 2 12” skillets going at once and it still takes over an hour. Oh my gosh, cherries instead of raisins is genius. Raisins = 🤢
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Post by scrappygolden on Dec 13, 2017 16:05:54 GMT
Last night I made Chicken Noodle Soup in the IP and we loved it! I used this recipe - Chicken Noodle Soup - and one nice thing was that it didn't make a giant pot. There was plenty for the 3 of us with a little leftover.
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Post by gale w on Dec 13, 2017 18:47:56 GMT
The ham came out pretty good! Beats the slow cooker for 10 hours-especially when I didn't wake up early enough.
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mlana
Pearl Clutcher
Posts: 2,523
Jun 27, 2014 19:58:15 GMT
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Post by mlana on Dec 14, 2017 8:44:30 GMT
I did some Sous Vide egg bites yesterday. They were so good, I decided to make several more this evening to prep for breakfasts this week. I read that you can actually freezer the bites and zap 'em for a minute and they are good to go. I did a little cream, cheese, bacon and spinach. I also made two cups with Canadian bacon instead of real bacon. I had a few slices left over from the eggs Benedict I made last weekend. Those were also pretty tasty!! I just got this Sous Vide and I'm looking for my next cook. Any suggestions? Did you use your SV for the eggs Benedict? Chefsteps has a great recipe for make ahead eggs Benedict and Can’t #$% it up Hollandaise. If you don’t have a Joule, you can still download and use the Joule app to give you recipes and temps. I also recommend Sous Vide Everything on Youtube for recipes and ideas and a better understanding of SV techniques. Chefsteps has some killer videos on YT, too. I like to make Char Sui with my SV. I use Boston Butt that I slice into 1 inch or so slices. I slather with Lee Kim Char Sui sauce and then cook as recommended for pork belly, about 2 hours, though I don’t recall the temp. I usually do it in Foodsaver bags. When it’s done, I throw the sealed bags in a bowl of ice water, then freeze as is. When I’m ready to use, I put them back in the SV at a few degrees lower than the original cook for 30 minutes or until I’m ready to use them. I give them a quick sear or put them under the broiler until they char just a bit. Man oh man! It is divine in ramen, with some Sv or IP made Ramen eggs.
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mlana
Pearl Clutcher
Posts: 2,523
Jun 27, 2014 19:58:15 GMT
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Post by mlana on Dec 14, 2017 9:08:34 GMT
I made pasta sauce in the IP this week. The renal dietician told us last week that there is a lot of phosphate in raw tomatoes and even more in tomato paste, which makes sense. I had not made any sauce since DH’s phosphate and potassium were high in his Oct tests. His tests last week showed that not only had his levels dropped, they were well below acceptable limits. WoooHoo!
I decided to try to make sauce without any tomato paste, no mean feat when you’re married to an Italian. I threw a bag of frozen homegrown tomatoes in the IP and set it for 30 minutes. After, I stirred it good and let it cook on sauté until it reduced by 2/3s. While it was reducing, I sautéed onions, garlic, red bell peppers and celery until soft. Once reduced, I added a heaping handful of homegrown basil to the tomatoes and then ran the immersion blender in the IP. I added the tomatoes to the veggies in my big skillet. I added a handful of dried oregano and a smaller handful of Italian seasoning (no salt) to the sauce and let it simmer for a while. It was still a bit acidic, so I added a 1/2 tsp baking soda and a tsp of agave to it. DH was so excited. LOL. He ate sauce 2 nights in a row and would have done another quite happily.
DD, meanwhile, has been gorging on the gumbo. I used the pickings from the carcass I cooked in the IP along with the broth I made in the IP for my base. I actually had enough turkey picked off the carcass as well as what was left from the last leg/thigh combo we thawed to make a respectable pot of gumbo. LOL. Instead of making a lot of rice at one time and then reheating it as needed, we’ve been making fresh in the IP each time. We don’t eat a lot and I find it’s easier to portion control all of us if I don’t make that extra ‘for later’ that translates to seconds.
I bought a ham at Aldi’s and pulled it apart, glazing some and leaving some plain. I froze the portions flat in Foodsaver bags so I can drop it in the SV whenever we’re ready for it. DH can’t have it (and wouldn’t eat it if he could) so DD and I have lots for sandwiches and bean soups.
I’ve been watching all the newbies join the various Facebook groups I belong to for the IP and i see them complaining about how the IP doesn’t really make a pot roast as good as theirs or how it doesn’t really cook faster than they can cook on the stove and I can’t help thinking how they just don’t GET it yet. While cooking beans in less than half the time is truly awesome, the beauty of the IP is in how it can cook so many things I normally have to watch without any attention on my part. Being able to set it to cook rice and then walk away until I’m ready to serve the rice? Awesome! Being able to dump a bag of tomatoes, frozen solid, into the pot, set the time and walk away for an hour without any worry of scorching or boil over? Mind blowing!
Marcy
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Post by monklady123 on Dec 14, 2017 12:04:34 GMT
I haven't been in these Instant Pot threads in awhile. Have to get back into posting here! lol. Of course I've been using my IPs a lot, I just forget to post. But I know there are new members of the cult -- err...I mean, new IP users -- so they need to be encouraged. lol Anyway, of course I've cooked a lot in mine. Here are a few main dish recipes I've done lately: 1. lasagna -- I make two at once in springform pans in a 6-quart. 1.5 cups water more or less (I don't measure anymore, just use the cup that I keep near the sink for drinking water throughout the day), each lasagna pan covered individually in foil, stacked, 30 minutes, NPR maybe 10 minutes, then sprinkle a bit more cheese on top and broil for a few minutes to brown the cheese. mmmmm -- This is more-or-less the recipe I use. This recipe does have that annoying ingredient of "one jar of sauce" which is meaningless since there are many sizes of pasta sauce in the store. I just use the big one from Costco but I don't end up using the whole thing. On the sauce layers I just put some on till it's spread around nicely. I don't want too much so that it ends up boiling over. I like it but my dh thinks it needs a bit more sauce so he just adds a bit more to his own plate from what's left in the jar. I also don't use the "no-boil oven ready" noodles, I just use plain old store brand noodles. They cook just fine and are much less expensive. Also I don't always have a ground beef layer, instead I do spinach and mushrooms. When it's just me and dh I freeze one for another meal. Lasagna
2. Coconut shrimp -- o.m.g. This is on our "repeat regularly" list. Be sure to note that it's cooked on LOW pressure. It's the only recipe I have so far that uses low. -- This is from Urvashi Pitre whose blog/recipe site is Two Sleevers. She also has a FB page. And a fabulous Indian cookbook. Her goal is to duplicate the flavors of her grandmothers' cooking in India but to do it in a less-complicated way, i.e., no all-day marinading or anything like that. Her blog is so interesting -- she has basic videos to explain things like all the different types of rice and which ones are best for which recipes, or all about spices and how to make your own garam masala, etc. Her cookbook has interesting tidbits about India. And best of all she's such a nice person. And thanks to her I've done things like make my own paneer (for palaak paneer, my very favorite thing to order when we go out to an Indian restaurant), and grind my own spices to make garam masala. Me! omg.... Urvashi's Coconut Shrimp
3. Chicken Biryani -- from the Two Sleevers site. I used extra onions and added a bit more oil after it was cooked. I used butter not ghee but I'm getting ready to make my own ghee so I'll use that next time. Chicken Biryani4. White Chicken Chili -- This was SO good. My changes were: no jalapeno, canned corn instead of frozen, and next time I'll use another can of beans because one wasn't enough. It's also not as thick as my regular ground beef chili is, it was more soupy. Didn't matter, it was SO good. White Chicken Chili
5. A different cranberry sauce from the one I made last year. I've been eating the leftovers on my yogurt. Cranberry Sauce
6. Coconut Tomato Soup -- Another of Two Sleevers' recipes. I love this one because the list of ingredients isn't long, and the instructions say "add all ingredients, cook for 5 minutes, use immersion blender" and done. Coconut Tomato Soup
7. Ribs!! omg -- Costco St. Louis style, coiled around on a trivet, 1.5 cups of water/juice (I NEVER use vinegar, ick), 30 minutes, NPR, brush with bbq sauce and broil till they're as dark as you like them. Done. Those are recipes that I'm just remembering off the top of my head. I've also made oatmeal several times a week, the copycat Starbucks egg bites, then egg bites that I just made up that have less cheese than the regular copycat ones, yogurt, hardboiled eggs, soft boiled eggs, and various vegetables. I've been trying to eat more vegetables so I got the idea from a guy on the FB IP group (actually it's Rich Lum whose cranberry sauce I've linked above) to cut up various veggies and put them all in another container and cook for a few minutes. I've been experimenting to see what can be cooked together so that they all come out evenly. My Mini does all that type of cooking because he doesn't take up a lot of room on the counter and he comes to pressure so quickly. -- Oh also, I always use chicken thighs in any recipe that calls for chicken because we like it better than breasts. Have I ever mentioned how much I love my THREE Instant Pots?? Yeah, three. I blame elaine . Now...dh has requested New England style clam chowder for dinner. Can I make that in my IP? Off to google now.
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Post by jenjie on Dec 14, 2017 15:48:35 GMT
monklady123 I’m saving that white chicken chili recipe!
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Post by mcscrapper on Dec 14, 2017 19:06:46 GMT
Did you use your SV for the eggs Benedict? Chefsteps has a great recipe for make ahead eggs Benedict and Can’t #$% it up Hollandaise. If you don’t have a Joule, you can still download and use the Joule app to give you recipes and temps. I also recommend Sous Vide Everything on Youtube for recipes and ideas and a better understanding of SV techniques. Chefsteps has some killer videos on YT, too. I like to make Char Sui with my SV. I use Boston Butt that I slice into 1 inch or so slices. I slather with Lee Kim Char Sui sauce and then cook as recommended for pork belly, about 2 hours, though I don’t recall the temp. I usually do it in Foodsaver bags. When it’s done, I throw the sealed bags in a bowl of ice water, then freeze as is. When I’m ready to use, I put them back in the SV at a few degrees lower than the original cook for 30 minutes or until I’m ready to use them. I give them a quick sear or put them under the broiler until they char just a bit. Man oh man! It is divine in ramen, with some Sv or IP made Ramen eggs. Yes!! I did the ChefSteps recipe and it was really, really easy. We do have a Big Green Egg too and my husband will probably think using a sous vide for any type of BBQ meat is blasphemous. I might, however, talk him into letting me try some short ribs in the sous vide. After Christmas, I'm hoping to dig deeper into more SV and IP techniques. My mom is getting me an IP for a gift and I'm so excited. I am starting a new job and new role in mid-january and could potentially work a few night shifts each week so some IP recipes will come in handy I'm sure. I also LOVE make-ahead meals we can put in the freezer then reheat in the IP. SaveSave
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Post by caspad on Dec 14, 2017 19:10:53 GMT
I have a bunch of turkey bones in the freezer. Some from this year and sadly, some from last year. I want to make some broth but I don't really want to add all the extra stuff. Can it just be made with bones and water? What is the bare minimum to add? I keep a bag in the freezer for the tops of onions that are lopped of for chopping, almost bendy celery, carrot bits, leftover herbs (sage, thyme, parsley) stuff like that for making stock. Then I dump it all in with frozen bones, add s&p and cover with water.
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Post by FuzzyMutt on Dec 14, 2017 19:52:11 GMT
I have a bunch of turkey bones in the freezer. Some from this year and sadly, some from last year. I want to make some broth but I don't really want to add all the extra stuff. Can it just be made with bones and water? What is the bare minimum to add? I keep a bag in the freezer for the tops of onions that are lopped of for chopping, almost bendy celery, carrot bits, leftover herbs (sage, thyme, parsley) stuff like that for making stock. Then I dump it all in with frozen bones, add s&p and cover with water. I do this with random meat leftovers for Brunswick stew. I also have a bag with the random veggies.. but never thought to directly add herbs. I sometimes freeze them in blocks of olive oil, but honestly it's a pain, and can be messy with a 16 year old boy attacking the freezer periodically looking for a random frozen burrito he's convinced escaped his foraging. (I swear he counts them!) So the herbs don't just turn into unappetizing mush? I realize in the stock, you don't "see" them.. but you know, you can't "unsee" things once seen. I suppose throwing them into the IP still frozen would resolve this problem... LOL But I've already typed all this, I'm not deleting it.. So the purpose of this post... THANK YOU!
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Post by Lexica on Dec 14, 2017 20:46:40 GMT
I made a delicious pot roast last night. I am working my way through the last couple of packages of meat in the house so that I can devote myself totally to a vegetarian diet. Every time I use that thing, I am blown away by how fast, yet how tasty the items turn out. The roast was fork tender and I have to admit, I totally enjoyed eating some of it. I am also using it to feed the dog so that I don't have to eat all of it myself. I think I am going to make a vegetable beef soup out of it and then grind the rest of the meat for the dog. He is going to be disappointed when all this meat is gone because he's been getting a good portion of it for his meals.
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Post by jenjie on Dec 14, 2017 22:06:21 GMT
This sounds good! Stuffed mushrooms. yukiecody.blogspot.com/2014/02/air-fried-button-mushroom-melt.html?m=1Air fried button mushroom melts ingredients About 10 button mushrooms Salt and black pepper Italian dried mixed herbs Olive oil Cheddar cheese Mozzarella cheese Dried dill (optional as garnish) Methods 1. Rinse the mushrooms and remove stems. 2. Season with pinch of salt (go light with salt), black pepper, Italian dried mixed herbs and a little olive oil. Mushroom has it's own unique yummy taste and it is perfectly alright to skip these seasoning. On certain days I don't season them at all, going Au natural. Adding a little olive oil to coat the mushrooms is for preventing them drying out with Airfryer (AF). 3. Pre-heat AF at 180 degree C for about 3-5mins. 4. While AF is pre-heating, place all the seasoned mushrooms into the AF wire basket with the hollow part facing upwards. Sprinkle both cheddar & mozzarella cheese on top of each mushroom cap. 5. At 180 degree C, AF the mushrooms for 7-8 mins. 6. Dish out and sprinkle with some green herbs (optional) like parleys, basil, drill, etc and serve hot.
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