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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. The Cookbook

The Cookbook

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  • kluursK Offline
    kluursK Offline
    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 Offline
        kluursK Offline
        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.

        1 Reply Last reply
        • 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 Offline
            kluursK Offline
            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.

            1 Reply Last reply
            • 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

                                    1 Reply Last reply
                                    • George KG Offline
                                      George KG Offline
                                      George K
                                      wrote on last edited by
                                      #483

                                      image.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.

                                      MikM 1 Reply Last reply
                                      • George KG Offline
                                        George KG Offline
                                        George K
                                        wrote on last edited by George K
                                        #484

                                        I made @jon-nyc 's lasagna on Sunday.

                                        Didn't have meatloaf mix or sausage, so ground beef it was.

                                        IMG_4424.jpeg

                                        We're gonna get at least (probably 4) meals out of this.

                                        "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
                                        • jon-nycJ Offline
                                          jon-nycJ Offline
                                          jon-nyc
                                          wrote on last edited by
                                          #485

                                          Nice! How’d you like it?

                                          Only non-witches get due process.

                                          • Cotton Mather, Salem Massachusetts, 1692
                                          George KG 1 Reply Last reply
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