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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. The Cookbook

The Cookbook

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  • MikM Offline
    MikM Offline
    Mik
    wrote on last edited by
    #463

    Thanks! I like skin on. I guess I will have to buy an air fryer. Tonight it’s Ore Ida crispy crinkle cuts.

    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

    1 Reply Last reply
    • George KG Offline
      George KG Offline
      George K
      wrote on last edited by
      #464

      @kluurs makes air-fryer fries all the time.

      "Now look here, you Baltic gas passer... " - Mik, 6/14/08

      The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

      George KG 1 Reply Last reply
      • George KG George K

        @kluurs makes air-fryer fries all the time.

        George KG Offline
        George KG Offline
        George K
        wrote on last edited by George K
        #465

        ETA: Frozen fries come out pretty good too. Just take longer.

        Rule of thumb for air fryers - cook at 75% of the required temperature and 75% of the required time.

        "Now look here, you Baltic gas passer... " - Mik, 6/14/08

        The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

        1 Reply Last reply
        • kluursK Online
          kluursK Online
          kluurs
          wrote on last edited by
          #466

          Airfryer has changed our lives. We have two - and used both last night - turkey breast in one and sweet potatoes in the other - everything done in less than an hour.

          1 Reply Last reply
          • George KG Offline
            George KG Offline
            George K
            wrote on last edited by
            #467

            Tell me more about the turkey breast....

            "Now look here, you Baltic gas passer... " - Mik, 6/14/08

            The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

            kluursK 1 Reply Last reply
            • George KG George K

              Tell me more about the turkey breast....

              kluursK Online
              kluursK Online
              kluurs
              wrote on last edited by
              #468

              @George-K said in The Cookbook:

              Tell me more about the turkey breast....

              One of the airfryers has a rotisserie feature. It works well with turkey breasts. Cooked it at 380 for about 50 minutes. Checked the temp - moist. Didn't do any brining - just the bare bird. Cooked the sweet potatoes for at 400 for a little longer.

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              • George KG Offline
                George KG Offline
                George K
                wrote on last edited by George K
                #469

                I assume you're talking about the Instant Pot Vortex air fryer. I have that thing. Love it. I make fries in the rotisserie basket.

                Was it a thawed whole breast, or just a boneless thingie? I think the limit for rotisserie things in the Vortex is 4 lb.

                I've made chicken that way, and it comes out good as well.

                "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                1 Reply Last reply
                • kluursK Online
                  kluursK Online
                  kluurs
                  wrote on last edited by
                  #470

                  Yup - used a boneless breast - didn't use the circular basket - rather a special skewer that came with the unit.

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                  • George KG Offline
                    George KG Offline
                    George K
                    wrote on last edited by
                    #471

                    https://www.americastestkitchen.com/recipes/10530-cast-iron-baked-chicken

                    Cast Iron Baked Chicken

                    2 teaspoons paprika
                    2 teaspoons salt
                    1 teaspoon pepper
                    ½ teaspoon onion powder
                    ½ teaspoon granulated garlic
                    3 pounds bone-in chicken pieces, (2 split breasts, 2 drumsticks, 2 thighs, and 2 wings with wingtips discarded), trimmed
                    2 tablespoons unsalted butter
                    6 sprigs fresh thyme

                    Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 450 degrees. Combine paprika, salt, pepper, onion powder, and granulated garlic in bowl. Pat chicken dry with paper towels and sprinkle all over with spice mixture.

                    When oven is heated, carefully remove hot skillet. Add butter, let it melt, and add thyme sprigs. Place chicken in skillet skin side down, pushing thyme sprigs aside as needed. Transfer skillet to oven and bake for 15 minutes.

                    Remove skillet from oven and flip chicken. Return skillet to oven and bake until breasts register 160 degrees and drumsticks/thighs register at least 175 degrees, about 15 minutes longer.

                    Let chicken rest in skillet for 10 minutes. Transfer chicken to platter and spoon pan juices over top. Serve.

                    =-=-=-=-=-=

                    My effort

                    IMG_4074.jpeg

                    "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                    The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                    1 Reply Last reply
                    • MikM Offline
                      MikM Offline
                      Mik
                      wrote on last edited by
                      #472

                      Tasty looking.

                      “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                      George KG 1 Reply Last reply
                      • MikM Mik

                        Tasty looking.

                        George KG Offline
                        George KG Offline
                        George K
                        wrote on last edited by
                        #473

                        @Mik said in The Cookbook:

                        Tasty looking.

                        Very easy. Chicken was juicy but just a bit chewy. Not sure I understand why.

                        Mrs. George approves.

                        "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                        The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                        1 Reply Last reply
                        • MikM Offline
                          MikM Offline
                          Mik
                          wrote on last edited by Mik
                          #474

                          Anybody for a fast, easy bean soup? Just made it, and it's delicious.

                          Just for fun I added in like two drops of liquid smoke. Nice touch.

                          https://www.simplyrecipes.com/marcella-hazan-white-bean-soup-review-8348453

                          Upon tasting, I think the olive oil is a bit heavy. Maybe make it 1/4 cup.

                          “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                          1 Reply Last reply
                          • George KG George K referenced this topic on
                          • George KG Offline
                            George KG Offline
                            George K
                            wrote on last edited by
                            #475

                            Spuds:

                            Small Red Potatoes, Quartered 2 pounds
                            Vegetable Oil ¼ cup
                            2 Teaspoons Hidden Valley Salad Dressing Mix

                            1. Preheat oven to 450°F.
                            2. Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
                            3. Add seasoning mix and toss again until coated. Bake in ungreased baking sheet for 30 to 35 minutes or until potatoes are brown and crisp.

                            Surprisingly good. I might have added some onion powder for a bit more of a kick.

                            But, at my age, I love stupid-easy recipes.

                            This accompanied some chicken schnitzel.

                            "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                            The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                            1 Reply Last reply
                            • MikM Offline
                              MikM Offline
                              Mik
                              wrote on last edited by
                              #476

                              I do too. I brined a couple pork chops in a seasoned salt brine all day, then grilled them with a little bbq sauce. They were superb. Made my favorite coleslaw with them. Yum.

                              “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                              1 Reply Last reply
                              • MikM Offline
                                MikM Offline
                                Mik
                                wrote on last edited by
                                #477

                                I’ve been wanting to find a cheeseburger pasta recipe that’s simple and good. Well, I have.

                                https://www.tasteofhome.com/recipes/family-favorite-cheeseburger-pasta/

                                I used a little less mustard, more onion, added some Worcestershire and more cheese. Turned out very tasty.

                                “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                1 Reply Last reply
                                • MikM Offline
                                  MikM Offline
                                  Mik
                                  wrote on last edited by
                                  #478

                                  Smoked Turkey Rosemary Pasta

                                  1/2 lb smoked turkey, cut in 1/4" cubes
                                  1/2 cup pine nuts, lightly toasted
                                  EV Olive oil, to taste (1/4 C?)
                                  1/4 cup white wine if you like
                                  zest of 1 orange (don't skip this - important)
                                  ground up rosemary to taste (1 t - 1 T - I tend to about 1 T)
                                  1 - 3 cloves garlic, crushed
                                  12 oz linguini or spaghetti
                                  toast pine nuts
                                  dice smoked turkey
                                  start pasta water & cook as you do rest
                                  heat EVOO in skillet, med ht.
                                  when hot enough, add turkey and 1/2 rosemary, saute
                                  after 5 min or so add white wine
                                  when pasta is almost ready, add rest of rosemary, garlic, orange zest and pine nuts to turkey mix.. add EVOO to taste
                                  mix with hot pasta and maybe 1/3 C pasta water.

                                  “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                  1 Reply Last reply
                                  • MikM Offline
                                    MikM Offline
                                    Mik
                                    wrote on last edited by
                                    #479

                                    This looked really good.

                                    https://www.msn.com/en-us/foodanddrink/recipes/creamy-tuscan-salmon-recipe/ar-BB1mUxqs?ocid=msedgntp&pc=LCTS&cvid=165e1fecf0c547f68834fb9387365951&ei=28

                                    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                    1 Reply Last reply
                                    • MikM Offline
                                      MikM Offline
                                      Mik
                                      wrote on last edited by Mik
                                      #480

                                      As part of the kitchen reno, we're going through the recipes from our mom's. So many greats from years past. But here's an easy one that is quite tasty, although it is not from one of our moms' collection. As you can see it is a well-loved recipe.

                                      image.png

                                      “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                      Aqua LetiferA 1 Reply Last reply
                                      • MikM Mik

                                        As part of the kitchen reno, we're going through the recipes from our mom's. So many greats from years past. But here's an easy one that is quite tasty, although it is not from one of our moms' collection. As you can see it is a well-loved recipe.

                                        image.png

                                        Aqua LetiferA Offline
                                        Aqua LetiferA Offline
                                        Aqua Letifer
                                        wrote on last edited by
                                        #481

                                        @Mik said in The Cookbook:

                                        As part of the kitchen reno, we're going through the recipes from our mom's. So many greats from years past. But here's an easy one that is quite tasty, although it is not from one of our moms' collection. As you can see it is a well-loved recipe.

                                        image.png

                                        Classic. We make a variation much like this I got from my uncle's.

                                        Please love yourself.

                                        MikM 1 Reply Last reply
                                        • MikM Offline
                                          MikM Offline
                                          Mik
                                          wrote on last edited by
                                          #482

                                          Tried a new marinara tonight - Mezzetta. Excellent, tons of fresh, bright tomato flavor. Maybe better than Rao’s and a couple bucks cheaper.

                                          Ingredients: Italian Plum Tomatoes From Italy's San Marzano Region, California Plum Tomatoes, Imported Olive Oil, Fresh Onions, Sea Salt, Fresh Garlic, Fresh Basil, Black Pepper, Spices.

                                          IMG_4503.png

                                          “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

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