Air Fryer Chicken Enchiladas with Sour Cream White Sauce

You can quickly and easily make these delicious, creamy, cheesy chicken enchiladas with sour cream white sauce in your air fryer. These are going to be a big hit for a weeknight dinner!

Components

1. Ten tortillas made with flour
2. sixteen oz of sour cream
3. 10.5 ounces of chicken soup with cream
4. 4 ounces of diced green chilies from a can
5. Five cups of cooked, shredded chicken
6. Two cups of Monterey Jack cheese, shredded
7. One cup of cheddar cheese, shredded

Guidelines

First step:

• Make the Sauce: In a bowl, thoroughly combine the cream of chicken soup, sour cream, and diced green chilies.

Step 2:

• To assemble the enchiladas, stuff each tortilla with ½ cup of shredded chicken and 2 teaspoons of the sauce mixture. Add a little Monterey Jack cheese on top. Tightly roll each tortilla, then put it seam-side down within the air fryer basket. The number of batches you need to cook them in will depend on how big your air fryer is.

Step Three:

• To cook the enchiladas, air fry them for 8 to 10 minutes at 360°F/182°C, or until the tortillas are golden and crispy. For even browning, you may need to rotate them halfway through cooking.

Step Four:

• After the enchiladas are done, take them out of the air fryer and serve. Add any leftover sauce on top and then top with cheddar cheese shreds. Put the cheese back in the air fryer and cook for a further two to three minutes, or until it is melted and bubbling.

Step Five:

• Serve and Savor: Before serving, allow the enchiladas to cool somewhat. If desired, garnish with your preferred toppings.

Savor your Chicken Enchiladas with Sour Cream White Sauce that you air-fried!

Homemade Beef Lo Mein

A traditional Chinese takeaway meal called beef lo mein combines soft meat, veggies, and noodles with a flavorful sauce. This homemade version is quite tasty, fast, and simple. Now let’s get into the specifics of making this delicious meal!

Ingredients

For the Marinade:

• Beef flank steak or sirloin: 1 pound (450g), thinly sliced against the grain
• Soy sauce: 2 tablespoons
• Shaoxing wine or dry sherry: 1 tablespoon
• Cornstarch: 1 tablespoon

For the Sauce:

• Soy sauce: 1/4 cup (60ml)
• Oyster sauce: 2 tablespoons
• Hoisin sauce: 1 tablespoon
• Sesame oil: 1 teaspoon
• Sugar: 1 teaspoon
• Cornstarch: 1 teaspoon
• Water or beef broth: 1/4 cup (60ml)

For the Lo Mein:

• Lo mein noodles or spaghetti: 8 ounces (225g)
• Vegetable oil: 2 tablespoons
• Garlic: 3 cloves, minced
• Ginger: 1 teaspoon, grated
• Red bell pepper: 1, thinly sliced
• Carrots: 2, julienned
• Snow peas: 1 cup, trimmed
• Green onions: 3, cut into 2-inch pieces
• Bean sprouts: 1 cup (optional)
• Sesame seeds: 1 tablespoon, toasted (optional, for garnish)

Method:

Step 1: Let the beef marinate
Get the marinade ready: Mix the cornstarch, Shaoxing wine (or dry sherry), and soy sauce in a mixing dish.
Let the meat marinate: Make sure the steak is well covered by adding the thinly sliced beef to the marinade. Give it a minimum of 15 to 20 minutes to marinate.

Step 2: Get the Sauce Ready
To make the sauce, combine the soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, cornstarch, and water or beef broth in a small bowl and whisk until well combined. Put aside.
Cook the noodles in Step 3
Boil the noodles: Follow the directions on the box to prepare the spaghetti or lo mein noodles. After draining, put away.
Step Four: Mix Sauté the veggies and the beef.
Heat the pan: Heat one tablespoon of vegetable oil in a big skillet or wok over high heat until it is hot.
Cook the meat: Place the marinated beef in a single layer on the pan. Cook the meat for two to three minutes, stirring now and again, or until it is well cooked and browned. After taking the steak out of the griddle, put it aside.
To cook the veggies, add the remaining 1 tablespoon of vegetable oil to the same skillet. Stir-fry the grated ginger and minced garlic for approximately 30 seconds, or until fragrant. Add the green onions, snow peas, julienned carrots, and sliced red bell pepper. Stir-fry the veggies for 3–4 minutes, or until they are crisp-tender.
Step 5: Mix and Present
Include the noodles and beef: Add the cooked meat and veggies back to the skillet. Stir in the prepared sauce and the cooked noodles.
Toss and heat through: Toss everything together for two to three minutes, or until the noodles, meat, and veggies are well cooked and covered in sauce.
Add bean sprouts, if using, and scatter toasted sesame seeds over top as a garnish.
Step Six: Present
Serve hot: If preferred, top the homemade beef lo mein with more sesame seeds or green onions.
Advice for the Ideal Beef Lo Mein
Thinly slice the beef: The meat will cook more quickly and stay tender if it is thinly sliced against the grain.
High heat: To create a good sear on the steak and maintain the crispness of the veggies, use high heat while stir-frying.
Prepare the ingredients ahead of time: Stir-frying cooks rapidly, so have all your ingredients prepared and ready to go before you begin.
Tailor the vegetables: You are welcome to add more veggies to the stir-fry, such as mushrooms, bok choy, or broccoli.
In summary
A tasty and simple recipe that works well for every dinner is homemade beef lo mein. This dish guarantees delicious veggies, tender steak, and mouthwatering noodles that will please everyone. Enjoy preparing and eating this traditional Chinese meal with your loved ones!

Minute Caramel

Components:

1. 4 tbsp butter and 1 cup packed brown sugar
2. one-fourth cup heavy cream
3. One teaspoon vanilla extract
4. A pinch of salt, if desired

Guidelines:

1. Mix the ingredients together:

• Combine the butter, heavy cream, and brown sugar in a small saucepan.

2. Stir and heat:

• Stirring continually, cook over medium heat until the butter melts and the sugar entirely dissolves. This ought to take two to three minutes.

3. Simmer:

• After everything is well mixed, slowly bring the mixture to a boil. Allow it to boil for one minute while stirring constantly.

4. Include the salt and vanilla:

• Take the pot off of the burner. For added flavor, stir in the vanilla extract and a small amount of salt, if using.

5. Chill and Present:

• Before using, allow the caramel to cool for a few minutes. As it cools, it will get slightly thicker.

Advice:

• Storage: You can keep leftover caramel in the fridge for up to a week by putting it in an airtight jar. If it gets too thick, reheat it in the microwave or on the stovetop.
• Consistency: You can thin out the caramel if you’d like by adding a tablespoon or so extra cream at a time until you have the right consistency.

When you need a sugar fix quickly, our Minute Caramel is the ideal solution—it’s quick and simple!

Made Orange Cake

Ingredients:

With regard to the Cake:

1. 1 and a half cups flour (all purpose)
2. a one cup of sugar powder
3. Baking powder, 1 1/2 teaspoons
4. Half a teaspoon of baking soda
5. one-fourth teaspoon salt
6. One-half cup softened unsalted butter
7. two huge eggs
8. Juice from one or two fresh oranges, around 1/2 cup
9. 1 orange’s zest
10. one-half cup milk
11. One teaspoon of vanilla extract

About the Optional Glaze:

• half a cup of sugar, powdered
• two to three tablespoons of fresh orange juice
• Peel and discard the half an orange.

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Old Fashioned Pancakes

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guidelines

Set the oven to preheat:

• Dust a 9-inch round cake pan (or loaf pan) with cooking spray and preheat the oven to 350°F (175°C). Additionally, for simpler removal, you can line the bottom with parchment paper.

2. Combine the granular ingredients.

• Whisk together the flour, baking soda, baking powder, and salt in a large bowl.

3. Whip the sugar and butter together.

• In a another bowl, beat the sugar and softened butter together for two to three minutes, or until the mixture becomes light and fluffy. Making the cake lighter and more airy is aided by this step.

4. Incorporate the moist components.

• Stir thoroughly after each addition of eggs, one at a time. After that, stir in the milk, vanilla extract, orange zest, and juice. Blend until well blended.

5. Mix the liquid and dry ingredients together:

• Mix everything just till it’s fully blended after gradually adding the dry components to the wet ones. Don’t overmix, please.

6. Make the cake:

• Smooth the top of the batter after pouring it into the prepared cake pan. When a toothpick is placed into the center, the baked food should come out clean after 30 to 35 minutes. Golden brown is how the top should look.

7. Let the Cake Cool:

• When the cake is almost cool, take it out of the pan and place it on a wire rack to finish cooling.

8. Apply the optional glaze:

• Puree the orange juice and powdered sugar until smooth if you prefer a straightforward glaze. For added taste, add orange zest. Over the cooled cake, drizzle the glaze.

In serving mode:

• Garnish the cake with powdered sugar or serve it just as is. With a cup of tea or coffee, it is the perfect match!

A word of advice:

• You can use a combination of orange and lemon zest or even add more orange zest for an added citrus flavor.
• Incorporate chopped nuts or dried cranberries for an unexpected touch to add additional texture.
• Remaining cake can be refrigerated for up to a week or kept at room temperature for up to three days in an airtight container.

Take pleasure in each bite’s revitalizing citrus kick!

Tiramisu

Components:

Regarding the Coffee Blend:

• One cup of strongly brewed, chilled coffee
• 2 tablespoons of coffee liqueur (extra)

Regarding the Cream Layer:

• Three sizable eggs, divided
• 1/2 cup of sugar, granulated
• Room temperature mascarpone cheese, 8 ounces
• One cup of heavy cream

To Assemble:

• 24–30 ladyfinger biscuits, or savoiardi
• powdered cocoa without sugar (for dusting)
• Shavings of dark chocolate (optional; garnish)

Guidelines:

Get the coffee mixture ready.

• Pour the chilled coffee and coffee liqueur (if using) into a shallow dish. Put aside.

Create the Layer of Cream:

• Beat the egg yolks and sugar in a mixing dish until the mixture is light and creamy.
• To the egg mixture, add the mascarpone cheese and stir until completely blended and smooth.
• Beat the heavy cream in a separate bowl until soft peaks form.
• To properly incorporate the whipped cream into the mascarpone mixture, fold it in gently.

Put the Tiramisu together:

• Make sure the ladyfingers are moistened but not soggy by quickly dipping them into the coffee mixture.
• Spoon half of the soaked ladyfingers onto an 8×8-inch (or comparable) dish, arranging them in a single layer at the bottom.
• Over the ladyfingers, spread half of the mascarpone mixture.
• Using the remaining ladyfingers and mascarpone mixture, repeat the layering process.

Relax:

• To enable the flavors to mingle, cover the dish with plastic wrap and refrigerate for at least 4 hours, or better yet, overnight.

Serve:

• Dust the top with cocoa powder and, if like, add chocolate shavings as a garnish before serving.

Savor the Tiramisu you created at home! It’s a rich, creamy dessert that never fails to please guests.

Ooey Gooey Bars

Components:

Regarding the Base:

1. 1 box (15.25 oz) of yellow cake mix
2. Half a cup of melted unsalted butter
3. One big egg
4. Half a cup of chocolate chips, if desired

Regarding the Filling:

• One box (8 oz) of softened cream cheese
• Two big eggs
• Two cups of sugar powder
• One teaspoon vanilla extract

Guidelines:

Warm up the oven:

• Set the oven temperature to 350°F (175°C). For easy removal, grease or line a 9 x 13-inch baking pan with parchment paper.

Create the Foundation:

• Melted butter, egg, and yellow cake mix should all be combined in a big bowl. Blend until thoroughly blended.
• At this point, fold in the chocolate chips if using them.
• Evenly press the mixture into the bottom of the baking pan that has been prepared.

Get the Filling Ready:

• Cream cheese that has softened should be smoothed out in a different bowl.
• Whisk in the eggs, vanilla essence, and powdered sugar. Blend until smooth and fully combined.

Put Together:

• Over the cake mix base in the baking pan, pour the cream cheese filling. Use a spatula to properly spread it.

Cook:

• A toothpick put into the center should come out clean or with a few moist crumbs (but not wet batter) after baking for 30 to 35 minutes in a preheated oven.

Chill and Present:

• Before slicing the bars into squares, let them cool in the pan. They can be served room temperature or heated.

Savor the delicious Ooey Gooey Bars! These are great for a delicious treat at home or at potlucks and events.

French Toast recipe

Components:

1. Four thick pieces of bread (Texas toast, challah, or brioche work best)
2. Two big eggs
3. ½ cup milk (for a fuller flavor, use heavy cream)
4. One tsp vanilla essence
5. Ground cinnamon, ½ teaspoon (optional)
6. A dash of salt
7. Oil or butter (for cooking)
8. For serving, use fresh fruit, powdered sugar, or maple syrup.

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Guidelines:

Get the egg mixture ready.

• Mix the eggs, milk, vanilla essence, cinnamon, and salt together in a shallow basin.

Warm up the pan:

• Heat a griddle or nonstick skillet to medium. To coat the bottom, add a tiny bit of oil or butter.

Dip the bread.

• Make sure both sides of each slice of bread are coated by dipping it into the egg mixture. Let extra run off.

Prepare the French toast:

• After soaking, arrange the bread slices on the hot skillet. Cook for 3–4 minutes on each side, or until well cooked and golden brown. For every batch, add extra oil or butter as needed.

Serve:

• Warm French toast should be served with your preferred toppings, such as fresh fruit, powdered sugar, or maple syrup.

Advice:

• Try adding some nutmeg or orange zest to the egg mixture for some more flavor.
• If you’re cooking more than one dish, you may reheat the prepared French toast in a low oven at about 200°F (93°C) while you cook the remaining food.

Savor your mouthwatering French toast! Please contact me with any questions or requests for modifications!

Chocolate Coffee Cake with Lotus Cream Topping

This delicious chocolate coffee cake has a rich, creamy layer of Lotus cream on top. It mixes the rich flavors of coffee and cocoa to create a treat that melts in your mouth, making it ideal for dessert or a special occasion.

Time for Preparation

• Twenty minutes for preparation
• 35 minutes for cooking
• 55 minutes in total.

Cake Ingredients:

1. three eggs
2. A small amount of salt
3. 150 grams of sugar
4. Eight grams of vanilla sugar
5. 80 milliliters of oil
6. One hundred milliliters of milk
7. One spoonful of instant coffee
8. 180g of flour
9. 20g of bitter chocolate
10. 15 grams of powdered sugar

Finishing:

1. One spoonful of sugar
2. One tablespoon of well-filled cornstarch
3. One spoonful of instant coffee
4. 300 milliliters of milk
5. One tablespoon of Lotus cream

Guidelines Get the cake batter ready.

• Turn the oven on to 180°C, or 350°F.
• Beat the eggs with a pinch of salt in a big basin until foamy.
• Add 8g of vanilla sugar and 150g of sugar. Blend thoroughly.
• Pour approximately 80ml of oil gradually while mixing.
• Stir in 1 tablespoon of instant coffee and 100 milliliters of milk. Blend until thoroughly blended.
• Add 180g flour, 20g bitter cocoa, and 15g baking powder, and sift. Until smooth, gently fold into the mixture.

Prepare the Cake:

• Fill a cake pan with oil and flour and pour in the batter.
• Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven.
• Let cake cool fully before assembling with the topping.

Get the topping ready:

• One tablespoon each of sugar, cornstarch (full), and instant coffee should all be combined in a pot.
• To prevent lumps, gradually add 300ml of milk while stirring.
• Stirring continually, cook over medium heat until mixture thickens.
• After the mixture thickens, turn off the heat and blend in one tablespoon of Lotus cream until smooth.

Put the Cake Together:

• Over the cooled cake, evenly distribute the prepared topping.
• Before serving, let the topping set.

Serving Ideas

• For an added treat, serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream.
• Savor it with a steaming cup of tea or coffee.

Cooking Advice

• Sift the dry ingredients well to prevent lumps in the batter.
• To keep the topping from burning and sticking to the pan’s bottom, stir it regularly.

Benefits to Nutrition

• Because of the cocoa, this cake is a great source of antioxidants.
• Lotus cream gives a distinct taste profile and a hint of sweetness.

Nutritional Details

There are eggs, dairy, and gluten in this dish.

Storage Advice

• The cake can be kept for up to three days at room temperature in an airtight container.
• Store it in the refrigerator for up to a week if you want to store it longer.

Reasons to Love This Recipe

• Coffee and chocolate combine to create a flavor that is rich and complex that is difficult to resist.
• Every bite is enhanced with a rich, creamy flavor by the Lotus cream topping.

In summary

Savor this delicious chocolate coffee cake as a pleasant treat for any occasion. It will melt in your lips. Remember to like, comment, and forward the recipe to your social media accounts. Cheers to your baking!

1. 1 whole wheat pizza crust (about 6-inch crust)
2. 1/2 cup marinara sauce (low-sodium)
3. 1/2 cup shredded reduced-fat mozzarella cheese
4. 2 tablespoons shredded Parmesan cheese
5. 1/4 cup fresh basil, chopped
6. 1 teaspoon olive oil
7. Salt and pepper to taste