AIR FRYER CAJUN SHRIMP

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AIR FRYER CAJUN SHRIMP

This dish for Cajun shrimp cooked in the air fryer is incredibly delicious and flavorful! You can have properly seasoned shrimp for a delicious weekday dinner in a matter of minutes. This dish for Cajun shrimp is low in calories, high in protein, and ideal for low-carb and keto meal programs. These shrimp can be served as a meal or added to a salad because they are so simple to prepare and require minimal effort. They also make a great appetizer of shrimp that is perfect for a potluck, backyard barbecue, or dinner party.

INGREDIENTS

  1. One pound of deveined and skinned shrimp
  2. One tablespoon of olive oil
  3. Two tablespoons of seasoning (Cajun)
  4. Spices from Cajun
  5. One tsp of paprika
  6. one tsp powdered garlic
  7. One-tspn cayenne pepper or chili powder
  8. A single tsp of dried thyme
  9. one tsp powdered garlic
  10. One tsp powdered onion
  11. Half a teaspoon each of kosher salt and black pepper

DIRECTIONS

  •  Peel off the outer shell, remove the shrimp’s tails, and devein the shrimp (gently cut down the back of the shrimp and remove black vein) if you haven’t previously. Next, give the shrimp a gentle rinsing. Lay down on paper towels to absorb any liquids.
  • Put the shrimp in a big bowl and coat them evenly by tossing them in the oil and spice mixture.
  • Without stacking, put the prepared shrimp in the air fryer basket and cook for 8 minutes at 370 degrees Fahrenheit. To ensure consistent cooking, shake the basket midway during the cooking of the shrimp.
  • Serve hot and promptly.

NOTES:

  • There are a ton of dishes that call for this shrimp! Several recommendations are as follows:
  • delicious spaghetti dish topped with wilted spinach or greens
  • For a nutritious dinner, cauliflower fried rice is a lighter alternative to rice or pasta.
  • A southern comfort food that is inspired by Louisiana is shrimp and grits with andouille sausage.
  • Ideas for take-out meals include shrimp stir-fry with an abundance of fresh veggies from the area, such as yellow squash, green or red bell peppers, and medium zucchini slices.

Pineapple Bake

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Pineapple Bake

We love pineapple around here, as you’ve certainly seen if you’ve been following our recipes for very long. The sweet tang of pineapple enhances most recipes, from savory main courses to desserts and afternoon munchies. I have no doubt that you will adore this Pineapple Bake just as much as we do if you share our sentiments! Here, the flavor of sweet citrus is really the main attraction. With a scoop of ice cream, it’s the ideal after-dinner snack or side dish.

Perhaps the easiest thing about this recipe is how easy it is to put together. This recipe is ready to be baked with just a can of pineapple and six other common kitchen ingredients, and a minute of tossing to combine everything. Bake it for 45 minutes, or until a golden brown crust forms on top.

This recipe works well for any occasion, but it’s particularly good served with baked ham during a holiday meal. During Easter, I’ve even been known to add a couple maraschino cherries, which the kids always fight over. I promise you will enjoy this zesty dish just as much as we do if you give it a try. Remember to give it a try with an ice cream scoop!

INGREDIENTS

  1. One 20-oz can of juiced and crushed pineapple
  2. Half a cup sugar and two eggs
  3. two tsp cornstarch
  4. two tsp vanilla
  5. 1 and a half tablespoons of sliced, patted butter
  6. One tsp of cinnamon

PROCEDURE

  • Grease a 9×9 baking pan and preheat the oven to 350 degrees Fahrenheit.
  • Mix pineapple, sugar, eggs, cornstarch, and vanilla in a big basin. Blend until thoroughly blended.
  • Spoon mixture into baking pan that has been prepped; sprinkle cinnamon and butter over top.
  • Bake until the edges start to turn golden, about 45 minutes.

ZEBRA CAKE

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ZEBRA CAKE

Look at these cakes—chocolate and vanilla—baked together in a visually arresting striped design. Nice, huh? Far simpler to execute than you might imagine as well. Similar to marble loaf cake, but with a bit more glitz. Zebra cakes are typically prepared as a Bundt or single layer cake, but I wanted to make a towering, colorful cake for our friend’s birthday. Plus a reason to whip up some chocolate cream cheese icing.

INGREDIENTS

  1.  300 g flour
  2. 150g of sugar
  3. 2 eggs
  4. 150 ml of milk
  5. 80ml oil
  6. 1 Tbsp vinegar
  7. 5g baking powder
  8. 1/3 teaspoon of salt
  9. 1 Tbsp cocoa powder
  10. vanilla syrup
  11. hazelnut kernels

INSTRUCTIONS

  • In a bowl, mix the eggs with sugar, salt, oil and milk. Add baking powder and flour, vinegar.
  • Transfer 1/4 of the mixture to another bowl and add cocoa powder.
  • Transfer the dark and white mixture to the bottle and pour onto the baking sheet.
  • Bake at 350°F for 40 minutes.
  • Spread with vanilla syrup and sprinkle with hazelnut

Recipe notes

  • Bake, cool, and cover tightly with a towel at room temperature to keep the cake layers together overnight. Similarly, the frosting can be made, covered, and left in the fridge for the entire night.
  • If you want to make frosting on above recipe follow given tips
  • Before icing and assembling, let it sit for ten minutes at room temperature to soften a bit.
  • You can freeze frosted cake for two to three months.
  • Before serving, bring the dish to room temperature and let it thaw overnight in the refrigerator.
  • Unique Resources (affiliate links): Round Cake Pans measuring 9 inches in diameter; Glass Bowl; Whisk; Handheld or Stand Electric Mixer; Silicone Spatula; Cooling Rack; Cake Turntable; Straight Spatula for Frosting; Round Cake Carrier (for storage)
  • Flour: Before measuring, sift the flour.
  • Buttermilk: You can produce a homemade version of sour milk if you don’t have any. Fill a liquid measuring cup with one tablespoon of either lemon juice or white vinegar. Next, fill the same measuring cup with enough whole milk to make one and a quarter cups. (If you’re in a hurry, you may use nondairy or reduced-fat milks for this soured milk, but the cake won’t taste as rich and moist.) Let it sit for five minutes after giving it a stir. When using the homemade “buttermilk” in the recipe, it will have somewhat curdled.
  • Cream Cheese: Verify that the blocks of cream cheese, not the spread, are being used. You’ll need one and a half bricks because they are usually sold in 8-ounce blocks.

 

Waffles

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Waffles

Simple waffles are made with the same ingredients as pancakes, but differing proportions to provide a crispy exterior and a soft, fluffy interior. This waffle recipe can be made immediately, but the waffles taste even better if the batter is made the night before!

INGREDIENTS

CREAM BATTER:

  1. 2/4 cup all-purpose or plain flour
  2. 2 1/2 tablespoons of superfine sugar (also known as subgranulated or regular sugar)
  3. Cooking pinch of kosher salt
  4. Four teaspoons of baking powder (if yours is old, make sure it’s still good).
  5. One-third cup full-fat milk, warmed but not too hot.
  6. 4 large eggs, room temperature;
  7. 1/2 tsp vanilla essence (what this means)
  8. 150g/11 tbsp unsalted butter, melted and cooled somewhat (not hot at all)

CHOPPING OPTIONS:

Softened butter (highly advised!)

  • Blueberry or other sauce, ice cream, jams, whipped cream, melted chocolate, whipped cream, strawberries, other fruit, crème fraiche, whipped cream, and honey or maple syrup (highly recommended!).

Guidelines

  • Whisk dry: In a sizable mixing basin, combine the flour, sugar, baking powder, and salt. Mix with a whisk.
  • Mix in the wet ingredients: milk, eggs, and vanilla. Mix by whisking. Melt the butter and whisk in until lump-free. Pourable but thick, the mixture should be just little thinner than pancake batter.
  • Suggested resting (Note 1): Cover and chill for at least two hours, or overnight. Better flavor and softer insides. If not, start cooking right away.
  • Warm up a waffle maker (Note 2, including the settings). In addition to using no oil, a nonstick one has butter in the batter.
  • Cooking: Pour batter into the iron with a ladle until it is barely covered. Avoid becoming avaricious since it will seep out the sides! Cook for golden and crisp, around 3 1/2 minutes for my decent waffle iron and 6 minutes for my Kmart waffle iron.
  • Serving: Spoon into plates and top with selected ingredients as you go. Alternatively, place on a rack and finish cooking while keeping warm in an oven warmed to 70°C/150°F!

Notes on the Recipe:

  1. Reposing — The waffle recipe tastes best when made right away. However, letting the batter rest for more than two hours causes the flour to absorb the liquid, making the waffles’ inside even softer and more airy. Additionally, the waffle is sweeter after an overnight rest since the batter develops flavor (much like overnight bread and pizza doughs). Either way, it’s quite convenient to make the batter the night before and have fresh waffles when you wake up!
  2. Thicker waffles with a crispier, more uniformly golden outside and softer, more moist interior can be produced with a superior waffle iron. You can use a cheap waffle iron (I have one from Kmart) and still make pretty good waffles with this batter. But with a good one, you’ll produce amazing waffles! possess the Breville Waffle Pro as well). Since cooking is my profession, I have two waffle makers.  If it weren’t, though, I would be content to use my Kmart one alone. My Breville Waffle Pro features settings for the waffle maker. Instead of using Belgium, buttermilk, chocolate, etc., I use heat setting 3 of the 5 “Classic” option, with the color dial set halfway between Light and Dark. There are no options on my Kmart waffle maker.
  3. Storage: Waffles keep in the refrigerator for three to four days, but they become less crisp as they chill. I use the oven or the toaster to reheat food depending on the situation. I’m not too picky!
  4.  Nutrition for each waffle, based on ten waffles (I used a nice waffle maker to get thick waffles). It is 191 for 14 waffles (Kmart).

Homemade Super fluffy and soft puff pastry butter Bread

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Homemade Super fluffy and soft puff pastry butter Bread

Savor the sublime delight of preparing puff pastry butter bread at home, an amazing dish that fuses the fluffy, light texture of puff pastry with the rich, buttery flavor of traditional bread. With this special recipe, you can expect a loaf that is incredibly soft, fluffy, and irresistibly delicious. This buttery bread will take any meal to new culinary heights, whether it is eaten on its own as a treat or combined with your favourite foods.

Recipe by: Qiong Cooking

  1. 300 g (2 cups) Bread flour/Wheat flour
  2. 1 Egg
  3. 38g (3 tbsp)Sugar
  4. 150ml (0.62 cup) Milk
  5. 3g (1 tsp) Instant yeast
  6. 3g (1/2 tsp) Salt
  7. 28g (2 tbsp) Unsalted butter Butter
  8. Egg wash

 

Directions:

  • In a mixing bowl,Crack 1 egg and add sugar,milk and instant yeast. mix well to dissolve the yeast and sugar.
  • Add Bread flour/Wheat flour and salt. mix with spatula in start then knead the dough with your  hands.

 

  • cover the bowl and let it  Rest For about 20 Mins

.

 

  • After 20 mins transfer  the dough to a surface and flatten it.
  • Add 2 tbsp unsalted butter and knead the dough together with the butter.

 

  • Knead it until smooth, then round it up, cover it, and let it rest for 20 minutes.

 

  • After 20 minutes, flatten the dough, sprinkle with some flour, and roll it into a large rectangular dough sheet using a roller pin. Add some butter to the surface and spread them across.

 

  • Fold the dough sheet in thirds and press or tap it to expel the air inside, then roll out the folded dough.

 

  • Butter the surface again, then roll up the dough sheet from one side to form a cylinder. Press the closing edge thinly then roll it up.

 

  • Divide it into half, then cut each half into smaller portions. After this, transfer them into the mold.

 

  • Cover it and let it rise for about 60 minutes.

 

  • After 60 minutes, brush the top with egg wash or milk.

 

  • Put them in a preheated oven of 340 degrees F and bake for about 22 minutes.

 

Important tip:

1. If you don’t want egg, you can substitute with 35-40ml of milk

2. The dough does not need to be fermented, just let it rest for about 20 minutes and then roll it into a large sheet.

3. You can use either salted or unsalted butter to spread the dough sheet.

More recipes:

Easy German Bread Recipe

Easy German Bread Recipe

Bread in 5 Ingredients

Bread in 5 Ingredients

Easy Air Fryer Chicken Kabobs

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Easy Air Fryer Chicken Kabobs

Are you looking for something to eat quickly and that tastes great straight out of the Air Fryer? You only need to look at these delicious chicken kabobs made in an air fryer!

PREP TIME: 5 
COOK TIME: 9 
MARINADE: 2 
TOTAL TIME: 2  14 
Recipe By: Kristy

Ingredients:

Chicken:
  1. Two pounds of skinless, boneless chicken thighs (six to eight pieces)
  2. Two tablespoons regular or gluten-free soy sauce
  3. Half a tablespoon of gluten-free Worcestershire sauce
  4. Two tablespoons of brown sugar
  5. 1 Tablespoon Raw Ginger
  6. Crushed garlic clove

Veggies:

  1. One green bell pepper
  2. One yellow bell pepper
  3. One bell pepper, orange
  4. A single red bell pepper
  5. One red onion
  6. Just one zucchini

INSTRUCTIONS

  1. Begin by slicing the chicken into small bite size chunks, place it in a Ziploc bag.
  2. In a small bowl, combine the soy sauce, Worcestershire sauce, brown sugar, ginger, and garlic. Mix this up well to combine.
  3. Pour the mixture into the bag with the chicken and seal the bag.
  4. Shake it up to coat the chicken. Lay the bag flat in a pan and place in the fridge for 2 or more hours to marinate.
  5. When ready to make these, prepare the vegetables. Dice them all into small chunks to fit on the skewer sticks.
  6. On each skewer stick build it with your choice of vegetables and rotate the chicken on the sticks.
  7. Preheat the air fryer at 390*F for 5 minutes.
  8. Coat the basket with grapeseed oil spray.
  9. Evenly place the skewers into the basket to fit, leaving space around each one for the air to circulate.
  10. Air Fry at 390*F for 7-9 minutes, it’s best to rotate them halfway through the cooking time. The internal temperature should be at least 165*F to be considered done.
  11. Serve

NUTRITION

Serving: 1 Kabob Calories: 93 kcal Carbohydrates: 5 g Protein: 12 g Fat: 3 g Saturated Fat:  1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Trans Fat: 0.01 g Cholesterol: 57 m g Sodium: 232 m g Potassium: 261 mg Fiber: 1 g Sugar: 3 g Vitamin A: 348 IU Vitamin C: 35 m g Calcium: 16 m g Iron: 1 mg

Easy Air Fryer Hawaiian Chicken

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Easy Air Fryer Hawaiian Chicken

This Easy Air Fryer Hawaiian Chicken is very easily gluten-free. It makes a delicious meal!We now usually have a range of saucy chicken dishes made in the air fryer for our weekday meals.

Ten minutes for preparation
Cooking Time: 20 minutes
COMPLETE TIME:Thirty minutes
Serving: 4 Calories: 490 kcal

Recipe By: Air Fryer Fanatics

Ingredients For Easy Air Fryer Hawaiian Chicken:

  • Six Skinless, Boneless Chicken Thighs Potato or Cornstarch
  • Half a cup of Reserve Pineapple Chunk Juice
  • Diced Sweet Onion, 1/4 cup
  • One diced green bell pepper
  • 1 Orange or Red Diced Bell Pepper
  • 1/4 cup of juiced pineapple
  • 1/4 cup coconut aminos or gluten-free soy sauce
  • 1½ teaspoon of Worcestershire sauce
  • Two tablespoons of brown sugar
  • Half a teaspoon of ground ginger
  • Half a tablespoon of cornstarch

Instructions For Easy Air Fryer Hawaiian Chicken:

  1. After chopping the chicken into large pieces, coat it completely with cornstarch (use about 1/4 cup, and add more if necessary).
  2. Apply cooking spray containing olive oil to the air fryer basket.
  3. After adding the chicken and cooking it for ten minutes at 390°F, open the lid, give it a toss, and give it another spray of oil.
  4. Cook until the internal temperature reaches 165°F, which should take another 5 to 10 minutes.
  5. The pineapple, onion, bell pepper, pineapple juice, brown sugar, ground ginger, soy sauce, and Worcestershire sauce should all be combined in a small skillet.
  6. For two to three minutes, or until the veggies are tender, bring this to a gentle boil.
  7. As you mix in the cornstarch, reduce the heat.
  8. Allow it to thicken for two to three minutes.
  9. After combining with the cooked chicken, serve over rice.

How is Air Fryer Hawaiian Chicken supposed to be served?

We adore serving this over rice; in fact, it tastes fantastic that way. Serve it with cauliflower rice or ordinary white rice, but the coconut rice really brings out the flavor.

Nutrient serving (1g) with 490kcal of calories
51g of carbohydrates Fat: 13g, Protein: 43g Four grams of saturated fat 9g of polyunsaturated fat 205 mg of cholesterol 1207 mg of sodium 2g of fiber 15g of sugar

 

Air Fryer Miso Glazed Salmon

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Air Fryer Miso Glazed Salmon

Air Fryer Miso Glazed Salmon

You must try my Air Fryer Miso Glazed Salmon if you want to wow someone! This Air Fryer Miso Glazed Salmon is my go-to dish for weekday dinners; it’s guaranteed to be a hit every time. I guarantee that even if you are a novice cook, you will be able to prepare my Air Fryer Miso Glazed Salmon at home. Tender salmon coated in a savoury, umami miso sauce.

Japanese mayo is my secret ingredient for incredibly delicate fish with a crispy, umami coating.

For this recipe, Japanese mayo is highly recommended. While American mayo can be substituted, my kitchen’s STABLE ingredient is Kewpie mayo.

 

It offers the most intense umami flavour that American mayo does not supply. The primary distinctions between Japanese and American mayo are listed below.

 

To begin with, Japanese mayo has a custard-like texture and richer richness since it is prepared solely from the yolk.

Second, MSG—which gives food its umami flavor—is the only condiment added; no salt or other ingredients are used.

Last but not least, Japanese mayo has a sweeter tang than American mayo since it is produced with rice vinegar.

Recipe by :Tiffy

Ingredients

  1. Two skin-on salmon chunks, each weighing around 5-7 ounces
  2. A quarter of a cup white miso paste
  3. One spoonful of honey or mirin
  4. One spoonful of soy sauce
  5. A half-tsp of dashi powder
  6. A small amount of black pepper
  7. Three tablespoons Mayo in Japan

Directions:

  1. Combine the miso paste, soy sauce, mirin, black pepper, dashi powder, and Japanese mayo first.
  2. Apply the mayo mixture on the top of the salmon (not the skin-side), and let it marinate for half an hour or overnight.
  3. Use parchment paper to line the air fryer or mist it with oil. Lay the skin side down on the salmon.
  4. Bake at 400°F for ten to eleven minutes.
  5. Enjoy!

 

Pecan Tarts

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Pecan Tarts:

These small Pecan Tarts are wonderful and quite simple to make. In your mouth, they melt! Every year over the holidays, my brother begs for these.

Nothing beats servings of your favorite desserts in bite-sized sizes. It follows that these Mini Pecan Tarts are a hit. With its gooey pecan filling, it resembles a pecan pie in just two bites.

Ingredients For Pecan Tarts:

  • 1 (14.1 ounce) package of double-crust pie pastry, thawed
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 5 tablespoons dark corn syrup
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

 

Instructions For Pecan Tarts:

Creating Pecan Magic:

  • Preheat your oven to 325 degrees F (165 degrees C). Lightly grease eight 3-inch tart tins to prepare them for the pecan magic ahead.
  • Roll out the pastry and cut eight 5-inch circles. Gently place these pastry circles into the prepared tart tins, forming the foundation for your delicious pecan tarts.
    The Sweet Symphony: In a mixing bowl, combine sugar, beaten eggs, dark corn syrup, melted butter, and vanilla extract. Stir until all the ingredients come together in a sweet symphony of flavors.
  • Stir in the chopped pecans, infusing the filling with their rich, nutty essence. This is where the pecan tarts truly come to life.
  • Baking Elegance: Spoon the luscious pecan filling into each pastry-lined tart tin, ensuring they are filled to about 3/4 full. Each tart is a masterpiece waiting to be baked.
  • Place your creations into the preheated oven and let them bake until the pastry turns golden brown and the filling sets, which usually takes around 30 to 35 minutes.

 

Conclusion:
Savor the sheer delight of our “Pecan Tarts.” These irresistible mini tarts are a testament to the exquisite combination of sweet, crunchy pecans and flaky pastry. Whether served as an elegant dessert at a gathering or enjoyed as a personal treat, these tarts never fail to leave a lasting impression. With a touch of fresh cream and caramelized pecans on top, they are a dessert experience you’ll cherish. Make “Pecan Tarts” a part of your culinary repertoire and elevate your dessert game with every delightful bite.

TEXAS TOAST WITH CHEESE

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TEXAS TOAST WITH CHEESE

For semi-homemade Texas toast with cheese, we’ve found that the BEST combination is garlic, Parmesan, mozzarella, and provolone on buttered bread.

This semi-homemade Texas Cheese Toast is a family favorite. It’s quite simple to prepare and pairs well with pasta dishes or a flavorful cut of meat.

In-air fryer: Texas Toast Garlic Cheese Bread Our family of four loves to make this garlicky bread in our toaster oven and air fryer because the tray can hold six Texas toast slices and cooks up so fast. Although I find the toaster oven to be the most handy, I have also successfully made this recipe in the oven.

Ingredients:

  1. 2 teaspoons grated butter
  2. and 4 tablespoons melted butter Cheese Parmesan
  3. half a teaspoon of powdered garlic
  4. One teaspoon of oregano
  5. One cup of mozzarella
  6. Six pieces of provolone
  7. Six slices of thick bread, such as Texas toast,
  8. A garnish of 1/2 teaspoon dry parsley is optional.

Guidelines

  • It’s optional to toast the bread slightly before adding the seasonings. Bread becomes crispier when it is toasted; otherwise, it remains softer.
  • Add Parmesan, oregano, and garlic powder to melted butter and mix. Blend thoroughly.
  • Place the bread in a single, flat layer in the air fryer basket or on a baking sheet. Evenly distribute mixture over bread slices.
  • Evenly distribute mozzarella cheese over the toast. Top each toast piece with a slice of provolone.
  • To melt the cheese, place in an air fryer set to 350°F for five minutes or bake in a convection oven set to 375°F for six to seven minutes.
  • If preferred, garnish with parsley and serve.

CHEESY TOAST MAKING TIPS

  • This dish calls for a thick bread because it’s so flavorful and packed with cheese.
  • I sometimes like to spread this mixture of cheese and garlic over a sliced loaf of French or Italian bread.
  • Make sure to cover the solid tray in the toaster oven completely with foil if using it, to prevent loose edges from obstructing airflow.
  • You can butter the toast on both sides if you’d like, but I like to smother the melted cheese in all the tastes of garlic.
  • For maximum flavor, a mix of at least two cheeses works best. For this recipe, day-old bread from the bargain aisle works wonderfully and saves costs.