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Cashew Chicken

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Cashew Chicken

This cashew chicken has a takeout-like flavor thanks to the soft stir-fried chicken and roasted cashews in garlic sauce.

Ingredients:

  1. ½ cup cashews, unsalted and roasted
  2. Half a cup of water and two tsp cornstarch
  3. Four tablespoons of the highest-quality hoisin sauce, like Kikkoman or Lee Kum Kee
  4. One spoonful of soy sauce
  5. 1/2 pound of skinless, boneless chicken tenderloins or breasts, sliced into 1/2-inch pieces
  6. Half a teaspoon each of salt and freshly ground black pepper
  7. two tsp of vegetable oil
  8. Eight scallions (one bunch), white and green sections separated, each cut into 1-inch pieces; six medium garlic cloves, minced
  9. two tsp of rice vinegar
  10. One-half tsp Asian sesame oil

DIRECTIONS

  • Set oven temperature to 350°F.
  • Arrange the cashews in a single layer on a baking sheet. Toast for about five minutes in the oven, or until aromatic. Remove from the heat; they will firm up as they cool.
  • As you wait, make the sauce by combining the water, cornstarch, hoisin sauce, and soy sauce in a small bowl. Put aside.
  • The chicken parts should be put in a big bowl. After adding the salt and pepper, mix to ensure even coating.
  • Heat one tablespoon of the vegetable oil in a big, nonstick skillet over high heat until it’s extremely hot. After adding half of the chicken to the skillet, stir-fry it for three minutes, or until it is lightly browned but not cooked through. Move to a platter
  • Next add the remaining chicken, garlic, and white sections of the scallions to the skillet along with the remaining tablespoon of vegetable oil. Stir-fry for about 3 minutes, or until the chicken is lightly browned but not cooked through. Put the chicken back in the pan from the first batch.
  • Reduce the heat to medium and stir in the rice vinegar; cook for about 30 seconds, or until it evaporates.
  • After adding the sauce mixture to the chicken, heat it for approximately a minute, tossing occasionally, until the chicken is cooked through and the sauce has thickened well. Take off the heat source. Add the sesame oil, cashews, and scallion greens and stir. Serve right away

Spinach and Cheese Enchiladas recipe

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Spinach and Cheese Enchiladas recipe

Spectacular Spinach and Cheese Enchiladas recipe, share this recipe with anyone! It’s very simple to make and far too delicious! Often, we prefer to correct it.

Enjoy the combination of creamy cheese and nutrient-dense spinach, encased in tender tortillas, in this simple recipe for Spinach and Cheese Enchiladas. These enchiladas, a nod to the many culinary traditions of Mexico, are a great option for cheese lovers and vegetarians alike because they present a plant-based version of a traditional dish. Because of its variety and regional variances, enchiladas have long held a valued place in Mexican culinary culture. With its emphasis on the delectable combination of spinach and cheese, this recipe in particular promises a feast full of flavour and enjoyment.

Recipe By: RGAHB

Ingredients For Spinach and Cheese Enchiladas recipe:

  1. Cream cheese, eight ounces
  2. One-half cup sour cream
  3. One yellow onion, chopped finely
  4. Three minced garlic cloves
  5. Eleven cups of fresh spinach
  6. Juice of half a lime
  7. One 4.5-ounce can of chopped green chillies
  8. A ½ teaspoon of crushed chilli powder and cayenne pepper each
  9. One teaspoon of cumin powder
  10. One can of green enchilada sauce (28 ounces)
  11. Eight huge wheat tortillas
  12. Four cups of Mexican blend cheese, shredded and divided
  13. To taste, add salt and pepper.
  14. Two tsp oil
  15. ¼ cup finely chopped fresh cilantro

Instructions For Spinach and Cheese Enchiladas recipe:

  • Warm up and get ready: Set your oven’s temperature to 375°F (190°C) to start.
  • Cook Onion and Garlic: Saute onion and garlic in oil in a skillet until they are transparent.
  • Cook the spinach in the skillet until it wilts by adding it and sprinkling it with salt and pepper.
  • Mixing Flavours: In a different bowl, use a smooth blender to combine the cream cheese, sour cream, lime juice, green chiles, and spices. Add the spinach mixture and stir.
  • To assemble the enchiladas, coat a baking dish with a thin layer of enchilada sauce. Spoon each tortilla with a portion of the spinach and cheese mixture, top with a little cheese, roll up, and put seam-side down in the dish.
  • Add Sauce and Cheese: Drizzle the remaining sauce over the enchiladas and top with the remaining cheese.
  • Bake: Bake the dish for 20 minutes with the foil covering it. Take off the cover and bake for a further five to ten minutes, or until the cheese is bubbling and golden brown.
  • After your enchiladas have cooled down a bit, top them with fresh cilantro and serve. This recipe for spinach and cheese enchiladas, which transforms basic ingredients into a sensory extravaganza, is sure to become a treasured addition to your cooking arsenal.

Keto Blueberry Ice Cream

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Keto Blueberry Ice Cream

Your taste buds will think you cheated when you try this delectable frozen keto delight, which is made with keto blueberries ice cream.

This low-carb blueberry ice cream’s richness and smoothness will make keto a breeze—especially in the sweltering summer months.

This is an eggless keto ice cream that is loaded with healthful blueberries.

This homemade keto blueberry ice cream is simple to make because no egg yolks are needed. Another reason to make when the temperature rises is that there is no need to turn on the burner.

INGREDIENTS

  1. one-fourth cup lemon juice
  2. 3/4 cup of sugar replacement, granulated
  3. 2. Half a cup of thick cream for whipping
  4. one cup of water
  5. One-eighth teaspoon of salt
  6. One pint (16 ounces) of frozen or fresh blueberries, divided

GUIDELINES

  • In a small bowl, mix the sugar substitute and lemon juice together. Keep in mind that the sweetener won’t dissolve entirely. After that, transfer this mixture to the blender. Then, fill the blender with the heavy cream, water, and salt. Blend for about 30 seconds.
  • After adding half of the blueberries to the blender, pulse for a further 20 to 30 seconds, or until the mixture is well combined.
  • Subsequently, include the leftover blueberries into the ice cream blend.
  • If you’re using an ice cream maker, fill it with the blueberry mixture and process it in line with the directions provided by the manufacturer. My machine processed it in twenty to twenty-five minutes.
  • Any leftovers should be kept in an airtight jar with a tight lid. The ice cream must melt on the kitchen surface before it can be scooped again.

Instructions for No-Churn Ice Cream

  • When the ice cream is ready, transfer the mixture into one or more metal pans, depending on availability. After that, freeze the ice cream for around one hour.
  • Take the ice cream out of the freezer and give it a spoonful of stir-power after an hour. After that, put it back in the freezer. This phase will be repeated twice more, giving you three hours in total. Now you may scoop and savor the no-churn ice cream.
  • You’ll need to let the ice cream melt on the kitchen counter until it’s scoopable again if you have any leftovers.

Notes

  •  This recipe’s proportions are for a 2-quart ice cream maker. You may easily double the recipe if your ice cream maker is larger.
  • A serving is about two and a third cups.

Walking Taco Casserole

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Walking Taco Casserole

Have you ever tried walking tacos or Frito pie? My Texan friend asked me if I wanted to try a pop-up in Brooklyn, where we both resided, a few summers ago. I had never tried or heard of Frito pie growing up in the Northeast.

INGREDIENTS

  1. Two tsp neutral oil (like canola oil)
  2. One sliced white onion
  3. 4 garlic cloves, finely chopped
  4. One pound of ground beef, 80/20
  5. Three tablespoons of taco seasoning (store-bought or homemade)
  6. One thinly diced scallion
  7. One fifteen-oz can of pinto beans
  8. One 10-oz can RO*TEL Original Green Chilies and Diced Tomatoes
  9. One cup of chunky, thick salsa
  10. To taste, add salt and black pepper to 1 1/2 cups of cheddar cheese, or more if necessary.
  11. One nine-ounce bag Corn chips from Fritos

In order to serve (optional)

  1. sour cream
  2. Jalapenos in pickles
  3. chopped scallions
  4. shredded green leafy vegetables

INSTRUCTIONS

Add the aromatics and sauté.

  • Heat the oil in a large 12-inch skillet over medium heat. Sauté the onion and garlic for 6 to 8 minutes, or until they are transparent and tender.

Cook the meat.

  • Using a wooden spoon, add the beef and break it up into bite-sized pieces. Saute until beautifully browned, 6 to 8 minutes.

Note:

  • Season the meat with a healthy pinch of salt if your taco seasoning does not include additional salt.
  • Set the oven temperature to 350°F while the meat is cooking.

Reduce the heat in the casserole:

  • After lowering the heat to medium-low, mix in the pinto beans, onions, and taco seasoning. Saute until thoroughly combined, one to two minutes.
  • After adding the salsa and Rotel, simmer the mixture for 8 to 10 minutes, or until the meat is properly seasoned and the flavors have blended. Add more salt and pepper to taste, if necessary.

Top with toppings:

  • Quickly move mixture to a 9 x 13-inch casserole dish, spreading evenly. Add two cups of Fritos chips and cheddar cheese on top, or more if you’d like.
  • Bake until the cheese is nicely melted, about 10 minutes.

Assist

  • Add optional dollops of sour cream, pickled jalapenos, scallions, and shredded lettuce to the top of the casserole dish. Distribute among serving dishes and savor!

KFC ORIGINAL SECRET CHICKEN RECIPE

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KFC ORIGINAL SECRET CHICKEN RECIPE

A significant portion of my youth was spent eating KFC Original Recipe Chicken. When I was a child, my aunt used to take me home from school, stopping at the KFC that was located about half a street away. We used to share a strawberry parfait and chicken that they used to sell. I can still eat this meal memory whenever I choose, unlike the Pioneer Chicken my mom used to buy.

INGREDIENTS

  1. whole chicken, cut into pieces
  2. 3 beaten eggs
  3. 4 tablespoons oil

For the coating

  1. 2 cups flour
  2. 4 teaspoons paprika
  3. 1 teaspoons salt
  4. 1 teaspoon pepper
  5. 1 teaspoon poultry seasoning (or chicken stock powder)
  6. 1 teaspoon oregano
  7. 1 teaspoon tarragon
  8. 1 teaspoon parsley
  9. 1/2 teaspoon thyme
  10. 1 teaspoon chives
  11. 1/2 teaspoon garlic powder
  12. 1/2 teaspoon onion powder
  13. 1/2 teaspoon celery salt
  14. Half a teaspoon of powdered onion
  15. One-half tsp celery salt

GUIDELINES

  •  After sifting the flour, combine all of the coating ingredients, then use a mortar and pestle to ground them all finely before placing them in a fresh plastic bag. Coat every piece of chicken with the flour mixture in the bag after coating it with the beaten egg. Make sure all of the flour is covering each piece.
  • Warm up the skillet’s oil. Gradually brown the chicken, uncovered, in the oil. After the chicken is browned, cover the skillet and continue to sauté it over very low heat until it is cooked through. Lay out on paper towels to remove any surplus.

 

Creamy Spinach and Cheese Green Chile Enchiladas

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Creamy Spinach and Cheese Green Chile Enchiladas

Creamy Green Chile Enchiladas with Spinach & Cheese: We adore these cheesy, creamy vegetarian enchiladas. They freeze well and are really easy to make!

INGREDIENTS

  1. One tablespoon of olive oil
  2. One little yellow onion, chopped
  3. one minced garlic clove
  4. Ten cups of fresh spinach
  5. One tablespoon of newly squeezed lime juice
  6. one-third cup finely chopped cilantro
  7. Can of green chilies, 4.5 ounces
  8. half a teaspoon of cumin powder
  9. 1/4 tsp ground chili powder
  10. Half a cup of plain Greek yogurt or sour cream
  11. To taste, add salt and black pepper.
  12. 20 oz of enchilada sauce with mild green chilis
  13. Eight tortillas made with flour
  14. Two cups of Monterey Jack cheese, divided into two equal portions Cheddar cheese in two parts

Toppings:

  • Green onions, chopped, diced avocado, chopped fresh cilantro,

GUIDELINES

  • Set oven temperature to 375°F. Heat the olive oil in a big skillet over medium-high heat. Add the onion and simmer for 3–4 minutes, or until softened. Cook the garlic for a further two minutes after adding it. When the spinach leaves begin to shrivel and wilt, add them and simmer. Add the chile powder, cumin, cilantro, lime juice, and green chilies. Take off the stove and mix in the sour cream. To taste, add salt and pepper for seasoning.
  • To assemble, line the bottom of a 9 x 13 baking dish with about ½ can of enchilada sauce. Spoon roughly ⅓ cup of the spinach mixture onto each tortilla. Combine both varieties of shredded cheese in a medium-sized bowl. About 3 tablespoons of cheese should be sprinkled over the spinach mixture per enchilada. Place seam side down in the baking dish after rolling. After rolling each enchilada and putting it in the pan, cover with roughly ½ of the other can and the remaining ½ can of enchilada sauce. There was some sauce left over. Top enchiladas with remaining shredded cheese. Bake for 20 to 30 minutes, or until the sauce is bubbling around the edges and the cheese is melted.
  • preferred, garnish the enchiladas with avocado, cilantro, and green onions. Warm up and serve.

Tips

  • Be aware that these enchiladas freeze nicely. After completely cool, transfer to a tupperware container without adding any toppings. When ready to eat, reheat individual servings in the microwave! Additionally, a whole pan can be frozen and then reheated in the oven!

AIR FRYER CHICKEN FRIED STEAK

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AIR FRYER CHICKEN FRIED STEAK

Cubed steak is used to make Air Fryer Chicken Fried Steak, which is then covered in the tastiest, crunchy, crispy coating. No need for oil!

Prepared in ten minutes

Cooking Time: 20 minutes

Duration: thirty minutes

There are four servings.

INGREDIENTS:

4 cubed steaks, 1 cup all-purpose flour, 2 tsp each of onion and garlic powder, 1 tsp smoked paprika, 1 tsp salt, ½ tsp each of black pepper, ½ cup buttermilk, 1 large egg, and 1 Tablespoon (optional) of hot sauce

White pepper gravy package (to be served,

GUIDELINES

  • Set the air fryer’s temperature to 400F.
  • Mix the paprika, onion, garlic, and pepper powders, salt, and pepper in a shallow basin.
  • Whisk together the egg, buttermilk, and spicy sauce (if using) in a different shallow bowl.
  • Make careful to fully coat and shake off any excess flour by dipping each steak slice in the flour mixture, dredging it in the buttermilk mixture, and then dipping it back into the flour mixture.
  • After placing the steaks in the air fryer basket in a single layer, liberally mist them with olive oil spray. After the coating turns golden brown, air fried for a further 8 to 10 minutes, flip, and cook for a further 6 to 8 minutes, or until the internal temperature reaches 145 degrees F. (As some air fryers cook food faster than others, make sure to check your steaks at the five-minute mark.)
  • Take out of the air fryer and, if needed, repeat with the remaining steaks. Serve right away with a white pepper gravy on top.

RECIPE NOTES

  • Don’t forget to let the Air Fryer heat up. Ensuring that the steaks cook through and the crust crisps up is crucial.
  • Give the steaks an extra eight to ten minutes to set before air-frying if the breading is coming off.

Southern Brisket Grilled Cheese

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Southern Brisket Grilled Cheese

Barbecue and grilled cheese sandwiches are two of my favorite foods ever. The resulting recipe mixes the two to create a mouthwateringly excellent feast. There’s no better way to use up leftover brisket than in this crunchy, cheesy, meaty, melt-in-your-mouth sandwich, I promise.

To season the meat, you can use any kind of barbecue sauce. I want ones that are spicy, sweet, and possibly infused with bourbon. You can also use a milder or tangier sauce if that’s your preference. Using wonderful leftover brisket, high-quality cheese, and fluffy white bread are essential ingredients. Now is the perfect time to use your cast iron pan or griddle, if you have one.

Ingredients

  1. 8–10 ounces of cooked, shredded brisket
  2. Half a cup of barbecue sauce
  3. Eight pieces of white bread
  4. 1/4 cup room temperature unsalted butter
  5. Two cups of cheddar cheese, shredded

Guidelines

1. Combine the barbecue sauce and beef in a medium-sized bowl.

2. Spread butter on one side of each of the two pieces of bread and place, butter side down, in a large skillet over medium heat.

3. Put a small amount of cheddar cheese on top of each piece.

4.Next, top each slice of bread with a layer of brisket.

5. Place a second handful of cheese and the remaining buttered side-up bread slices on top. Close the skillet’s lid.

6. Cook the bread for 4 minutes on each side, or until the cheese has melted and the bread is golden brown.

7. Prepare the final two sandwiches in the same manner.

8. Cut each sandwich in half, then present it warm.

Slow Roasted Lamb Shoulder

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Slow Roasted Lamb Shoulder

This is a simple, traditional roast lamb dish that yields meat so delicate that it can be torn apart with two forks instead of a carving knife.

Of course Principal Dish

 British Cuisine: Lamb Shoulder Preparation Time: 10 minutes

 4 hours for cooking

 Ten minutes of rest

 Total Duration Ten minutes and four hours

 Servings Six portions

Ingredients:

  1. 18–24 sprigs entire rosemary leaves
  2. One or two bulbs of garlic, split into cloves and skinned
  3. Three tablespoons of olive oil
  4. 1.5 to 2 kg of lamb shoulder, salted and ground just before using

Guidelines

  • Set an oven rack in the center position and preheat to the highest settings
  • Take a large roasting tin and put half the rosemary and half the garlic bulbs in it. Drizzle with 1 tbsp of the olive oil then, using your hands mix everything together so the herbs and garlic are coated in oil.
  • Using a sharp knife, cut a criss-cross pattern on the top, fatty side, of the lamb shoulder without cutting down into the meat.
  • Put the lamb on top of the rosemary and garlic already in the tin.
  • Season the lamb with salt and pepper then drizzle another tablespoon of olive oil over it. Using your fingers, rub the seasoning and oil into the lamb.
  • Strew the remaining rosemary and garlic over the lamb and drizzle with the final tablespoon of olive oil.
  • Tightly cover the roasting tin with foil and reduce the oven temperature to 160C Fan / 350F / Gas 4.
  • Half the garlic bulbs and half the rosemary should be placed in a big roasting tin. Drizzle with 1 tablespoon of the olive oil, then, using your hands, combine all the ingredients until the garlic and herbs are well covered.
  • Cut a crisscross pattern on the top, fatty side of the lamb shoulder using a sharp knife, being careful not to cut through the meat.
  • Place the lamb in the tin on top of the garlic and rosemary.
  • After adding salt and pepper to the lamb, cover it with an additional tablespoon of olive oil. Massage the oil and seasoning into the lamb with your fingertips.
  • Drizzle the last tablespoon of olive oil over the lamb and scatter the remaining rosemary and garlic on top.
  • Set the oven to 160C Fan / 350F / Gas 4, then cover the roasting tin tightly with foil.
  • Place the lamb in the oven and let it cook slowly for four hours. Check to see whether your shoulder is cooked after three hours if it is within the recommended weight range shown in the ingredient list.
  • When the lamb pulls easily from the joint and comes away cleanly without any meat stuck to it, it is ready.
  • Raising the oven temperature and returning the lamb, uncovered, until cooked to your preference will allow you to brown the outside of the meat a bit more (5-10 minutes).
  • After the meat is done, move it to a warm plate, cover it, and let it rest for at least ten minutes.
  • Shred the meat with two forks to serve.

Optional accompaniments

  1. Remove some of the fat released from the lamb while it’s cooking and use it to make crispy roast potatoes.

Prepare a gravy:

  •  Throw away the rosemary and place the garlic cloves aside while the lamb is resting.
  • Remove the majority of the fat and reserve for later usage, like roast potatoes.
  • mix in 1 tablespoon flour to the liquids and simmer for 1 to 2 minutes.
  • To create a smooth sauce, progressively add more lamb or chicken stock while stirring continuously. After 5 to 10 minutes, check the seasoning.
  • Squeeze the soft garlic clove contents into the sauce.liked and/or add redcurrant jelly, mint cut fine, or both.

Crispy Golden Air Fryer Latkes

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Crispy Golden Air Fryer Latkes

Making hand-held potato pancakes from shredded potatoes is simple with air fryer latkes. A favourite crispy-crunch side dish for Hannukah. These are so delicious, you’ll want to eat them for every meal of the year.

Components:

  1. Shredded one medium russet potato
  2. Shredded four large Yukon potatoes
  3. one chopped onion
  4. three eggs
  5. 1/4 cup Matzo meal or all-purpose flour
  6. One tsp each of salt and garlic powder
  7. 1/4 tsp pepper
  8. olive oil spray

Guidelines

  1. Potatoes with the peel on should be grated or processed in a food processor. Transfer to several paper towels and fold. To absorb as much water as possible, softly press. Next, transfer to a bowl.
  2. For five minutes, preheat the air fryer to 380 degrees Fahrenheit. Add all of the other ingredients to the bowl with the shredded potatoes and toss to coat.
  3. To create one potato pancake, use three generous tablespoons. Gently squeeze together in your palms. Coat the air fryer basket with olive oil spray before placing the patties inside, making sure they don’t overlap. Gently mist the tops with olive oil spray.
  4. Shut basket and cook for approximately 15 minutes, turning each piece over halfway through (spray tops one more after flipping).
  5. Once they reach your desired level of browning, remove and serve with sour cream.

Common Questions:

Are Trader Joe’s latkes air fryable?
Without a doubt! This method cooks these frozen latkes extremely nicely; in my opinion, it’s superior than other methods. Your machine should always be preheated to 400 degrees Fahrenheit for five minutes.

  • Apply nonstick spray to the basket.
  • Arrange them inside so they don’t overlap.
  • Shut drawer and cook for approximately 9 minutes at 400 degrees Fahrenheit, or until thoroughly browned.
  • In either case, you can save any leftovers for the following day, though fresh food is always preferable. Place them first on a paper towel and then into a freezer bag to prevent them from becoming wet and strange. Just like with chicken wings, lay flat in the refrigerator and reheat in the microwave or Cosori to crisp up again.
Nutrition Facts
Air Fryer Latkes
Amount Per Serving (1 oz)
Calories 131Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 61mg20%
Sodium 321mg14%
Potassium 521mg15%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 1g1%
Protein 5g10%
Vitamin A 92IU2%
Vitamin C 19mg23%
Calcium 27mg3%
Iron 1mg6