Philly Cheesesteak Balls

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Philly Cheese steak Balls

Philly Cheese steak Balls

These Air Fryer Philly Cheese steaks are a perfect example of how quick and simple it is to prepare dinner with an Air Fryer, which is one of its best features.

Total time: 45 minuteszxs

Ingredients:

  1. 3/4 lb of ground beef
  2. 1 onion
  3. 1 red pepper
  4. 1 1/3 cups of beer
  5. 1 tbsp of Worcester shire sauce
  6. 3 1/3 lbs of potatoes
  7. 1 1/2 tbsp of butter
  8. 3/4 cup of flour
  9. 9 slices of provolone cheese
  10. vegetable oil
  11. parsley
  12. salt & pepper
  13. flour, egg, and breadcrumbs for breading

Directions:

Step 1:

Cook ground beef with chopped onion, diced pepper, salt and pepper. Once cooked, pour in beer and Worcestershire sauce and cook until reduced.

Step 2:

Peel the potatoes, cook in boiling salted water until tender, then mash.

Add melted butter, salt and pepper to taste.

Step 3:

Line bowl with plastic wrap.

Step 4:

cover with mashed potatoes, leaving a hollow centre.

Step 5:

Fill the bowl with the beef mixture.

Step 6:

close the ball, covering the meat with the mashed potatoes. Seal the plastic wrap. Repeat 8 time.

Step 7:

place all the balls in the freezer for at least 1 hour.

Once frozen, remove the plastic wrap.

Step 8:

Roll the mashed balls in flour, egg, then breadcrumbs.

Step 9:

deep fry all rolls.

Step 10:

Drain the balls, removing excess oil, and place in a silicone baking dish.

Step 11:

Place 1 slice of cheese on each ball.

step 12:

preheat the air fryer to 350 °F. bake for 4-5 mins at 350 °F.

Step 13:

Once out of oven, sprinkle with chopped parsley and enjoy.

For oven:

  • preheat the oven to 350 °F.
  • Drain the balls, removing excess oil, and place in a square baking dish. Place 1 slice of provolone on each ball and bake for 15 mins at 350 °F.

 

Notes:

Store the leftover cheesesteaks in an airtight container in the fridge for 2-3 days.

 

Equipment:

Air fryer

silicone molds for air fryer

kitchen accessories

 

NUTRITION

Serving: 1 Serving Calories: 420 k cal Carbohydrates: 36 g Protein: 16 g Fat: 24 g Saturated Fat: 14 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 6 g Trans Fat: 0.5 g Cholesterol: 56 m g Sodium: 952 m g Potassium: 123 m g Fiber: 2 g Sugar: 6  g Vitamin A: 755 IU Vitamin C: 16 m g Calcium: 305 m g Iron: 11 m g 
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HOMEMADE CHOCOLATE ROLL 😋

Ingredients

For the chocolate cake:

4 eggs

125g of sugar

4 tablespoons of milk

130g of flour

4 tablespoons of bitter cocoa

For the cream:

125g butter

10 cl of liquid cream

100g icing sugar

125g dark chocolate

For the glaze:

200g of dark chocolate

150g icing sugar

Preparation

1. Cake:

Heat the oven to 180°C. Beat the egg yolks together with the sugar until the mixture whitens and is assembled. Add the flour and milk. Add the cocoa and mix well. On the other hand, mount the egg whites until stiff and add them delicately to the mixture with the help of a spatula. In a rectangular mold covered with parchment paper, pour the mixture and bake for 12 to 15 minutes.

2. Cream:

Mix the butter so that it softens and achieves a creamy texture and add the liquid cream. Add the icing sugar and beat again. Melt the chocolate in a bain-marie and add it to the previous mixture.

3. Frosting:

Melt the chocolate in a bain-marie and add the icing sugar. Booking.

4. Take the cake out of the oven and place it on a damp cloth covered with a couple of tablespoons of sugar. Add the cream and roll it up. Cut the ends so that we have a very regular trunk. Wait for it to cool completely and cover with the glaze.

How To Make A Beautiful And Delicious Deviled Egg Bouquet

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How To Make A Beautiful And Delicious Deviled Egg Bouquet

A classic snack, deviled eggs are great as an appetiser or to pass around on a plate at a gathering. Now be ready to take your deviled egg game to the next level with a recipe that turns these tasty morsels into an eye-catching masterpiece. This approach transforms regular deviled eggs into beautiful white tulip blooms, which are sure to be the talk of your next party or a unique touch to your Easter brunch.

Ingredients for White Tulip Deviled Eggs:

Eggs
Crab meat
Cream cheese
Green onions
Paprika
Salt

For Ingredients And Complete Cooking Instructions

  • Boil the Eggs: Start by hard boiling your eggs to perfection. Once cooked, set them aside to cool
  • Prepare the Eggs: With a sharp knife, carefully cut a cross at the top of each egg, extending the incision slightly down the sides. This will create the petals of your tulip. Gently remove the yolk and set aside
  • Mix the Filling: In a medium bowl, blend the egg yolks, crab meat, cream cheese, a dash of salt, and paprika until the mixture is smooth and well combined. Scoop this filling into a piping bag. If a piping bag isn’t available, a Ziploc bag with one corner snipped off will work as a fine substitute.
  • Fill the Eggs: To make the centre of your tulips, generously fill the hard-boiled eggs’ cavities with the yolk mixture by piping it in again.
  • Make the stems. Make a hole in the bottom of each full egg with a straw. To finish the floral illusion, carefully place a green onion into the hole to serve as the tulip stem.

Presentation Tips:

Display Creatively: Arrange your tulip eggs on a platter covered with kale or lettuce leaves to mimic a garden, enhancing the bouquet effect.

Add Color: For a more vibrant bouquet, consider adding a drop of natural food coloring to the yolk mixture, creating a variety of tulip colors.

Serve with Style: Complement your deviled egg bouquet with other bite-sized appetizers or a selection of dips to round out your snack table.

This White Tulip Deviled Egg recipe is not just a treat for the palate but also a feast for the eyes, proving that creativity in the kitchen knows no bounds. Whether for a special occasion, a festive brunch, or simply to impress your guests, these deviled eggs are sure to captivate and delight everyone who sees (and tastes) them. Enjoy crafting and serving your edible masterpiece!

Southern Caramel cake

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Southern Caramel cake

 The greatest caramel cake recipe available online is for Southern Caramel Cake! This is the recipe you must try if you want a delicious yellow cake with the greatest real caramel icing. For genuine, this is the real deal. If you enjoy caramel-flavored treats, you should definitely check

Ingredients:

  1. 1 cup butter (2 sticks)
  2. 2 cups sugar
  3. 4 eggs
  4. 3 cups flour, self-rising
  5. 1 cup buttermilk
  6. 2 teaspoons vanilla

Instructions:

  • Preheat oven to 350 degrees. Prepare three 9-inch cake pans by greasing them and adding optional parchment paper. Beat butter until light and fluffy and then add sugar and beat for about 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour and mix well after each. Add vanilla and beat well. Divide among pans and bake for 25-30 minutes until set.
  • Turn out of pans onto cooling racks and allow to cool completely. Prepare Southern Caramel Icing as cakes are cooling then frost the cake.

Southern Caramel Frosting:

  1. 2 cups sugar
  2. 1 cup buttermilk
  3. ½ cup Crisco
  4. ½ cup butter
  5. 1 teaspoon baking soda
  • Mix all ingredients in a 3-4 quart cast iron dutch oven.
  • Swirl pan to keep ingredients moving in the pan. Cook to softball stage 235º – 245º on a candy thermometer or when tested in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread.
    No thermometer? Do the cold water test:
  • Take a some of the caramel and drop it into a bowl or cup of cold water. Give it a few seconds to cool. Fish around in the bowl or cup of cold water and try to retrieve the caramel and make a little ball with it.
    If you stick your fingers into the bowl, pull out a gooey mess and you can’t do anything but smear the caramel, you need to boil the caramel some more. There is still too much water in your caramel and the concentration of sugar is too low. The caramel may even form little threads in the water, but if you cannot get the threads to form into a ball, you have some more boiling to do.

CORN FRITTERS

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CORN FRITTERS

These days, fritters are a local favorite among the crowd. (You, 5-Ingredient Zucchini Fritters, are staring at you!) Although other vegetables like zucchini, carrots, and even butternut squash have joined the fritter trend, I thought it was about time I made the highlight of summer food into a crispy, hot, and stacking snack. Corn fritters, come to the celebration!

PREP TIME

10minutes mins

COOK TIME

5minutes mins

TOTAL TIME

15minutes mins

INGREDIENTS:

  1. 3 cups corn kernels fresh, thawed from frozen, or canned
  2. 1 cup all-purpose flour
  3. 1 teaspoon granulated sugar
  4. 1 teaspoon baking powder
  5. 1 teaspoon kosher salt
  6. 1/4 teaspoon pepper
  7. 2 eggs
  8. 1/2 cup whole milk
  9. 1/3 cup green onions thinly sliced
  10. 1/2 cup shredded cheddar cheese
  11. vegetable oil for frying
  12. toppings such as sour cream, sliced green onions, and crumbled bacon optional

INSTRUCTIONS

  • Place the corn kernels, flour, sugar, baking powder, salt, and pepper in a large bowl. Stir to combine.
  • Add the eggs and milk. Stir until a thick batter forms. Add the green onions and cheddar cheese and gently stir to combine.
  • Heat 1/2 inch of oil in a deep pan over medium-high heat. Place 2 tablespoon-size mounds of the fritter mixture in the pan, then flatten them.
  • Cook the fritters for 3 minutes per side, or until they’re golden brown and crispy. Repeat the process with any remaining batter.
  • Add toppings if desired, then serve immediately.
  • KELLY’S NOTE: You can use frozen (thawed) or fresh corn kernels in this recipe. After the frozen corn thaws, pour out any extra liquid.

Chicken Adobo

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Chicken Adobo

A tried-and-true chicken adobo recipe that’s easy to prepare and adored by all. Serve it over rice for a great twist on conventional adobo. It’s been tweaked to be somewhat saucier.

INGREDIENTS:

  1. 3 bay leaves
  2. 4 tsp whole black peppercorns
  3. 1 tbsp neutral oil
  4. 1.5 lbs bone-in/skin-on chicken thighs and 1.5lbs skin-on chicken wings/drumettes
  5. 1/2 cup apple cider vinegar
  6. 1/2 cup shoyu (soy sauce)
  7. 1 tbsp brown sugar
  8. 5 garlic cloves, peeled and smashed

METHOD:

  • Place a dutch oven over med heat and toast the bay leaves and peppercorns until fragrant and the bay leaves have a nice sheen(3-4min).
  • Remove spices and crush 3/4 of the peppercorns with a mortar and pestle.
  • Pour the oil in the dutch oven and brown chicken in batches, skin side down, until golden brown and fat has rendered (6-8min).
  • Wiggle chicken from time to time to make sure the skin doesn’t stick. Place all the chicken on a plate as you work the batches. Once done, pour out all but 1 tbsp of oil.
  • Return the pot to the stovetop over low heat and pour in the vinegar, shoyu, brown sugar, garlic, bay leaves, and peppercorns. Stir and cook for 2 minutes.
  • Add the chicken and any juices and move heat to med-high, to bring to a low boil. Lower the heat to med-low, cover and cook for 45min, flipping the chicken halfway through.
  • Remove the lid and simmer for 15min. Remove the chicken and place skin-side up on a baking sheet.
  • Turn the heat to high and let the sauce reduce to half (5-6min).

Serving

  • Appetizers for Chicken Adobo Maintain the traditional look! The traditional Filipino technique of serving chicken adobo is to place it atop a large bed of perfectly steamed white rice, top it all with plenty of freshly chopped scallions and drizzle it all with adobo sauce.
  • This is the time for your rice cooker to shine, if you have one. But it’s okay if you don’t! You may use this rice cookery method on the stovetop by only omitting the garlic powder, zest, and lemon juice.

Crafting Perfect Meatball Boats

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Crafting Perfect Meatball Boats

Crafting Perfect Meatball Boats Savouring the flavorful delight of meatballs has long been a popular culinary pastime. This meal can reach new heights with a creative touch, a symphony of flavours, and textures. In this post, we share our delectable meatball boat recipe, which unlocks the key to culinary perfection. The days of boring meatball recipes are far gone, as our technique guarantees a flavour explosion that will have your taste buds dancing.

 

Ingredients For Meatball Boats:

  1. 2 pounds ground beef
  2. 2 eggs
  3. 1 cup bread crumbs
  4. 1/4 cup fresh parsley + 2 tablespoons, chopped, divided
  5. 6 cloves garlic, minced, divided
  6. 1 teaspoon salt
  7. 1/2 teaspoon pepper
  8. Vegetable oil
  9. 4 soft rolls
  10. 8 slices mozzarella cheese
  11. 1 cup marinara sauce
  12. 1/4 cup butter, melted
  13. Freshly grated Parmesan cheese

 

Instructions For Meatball Boats:

  • In a large bowl, combine the ground beef, eggs, bread crumbs, 1/4 cup parsley, 3 cloves garlic, salt, and pepper. Shape the ground beef mixture into golf ball-size balls.
  • Heat a cast iron pan or skillet with oil over medium-high heat.
  • Cook the meatballs until browned on all sides. Transfer meatballs to a plate then remove pan from heat.
  • Heat oven to 350 degrees F (180 degrees C).
  • Place the soft rolls in a baking sheet. Cut the top of the rolls with a knife and press the inside down to create a boat.
  • Mix together the melted butter, 3 cloves garlic and 2 tablespoons parsley.
  • Brush the rolls with the garlic butter. Bake for 5 minutes, or until toasted.
  • Place two slices of mozzarella in the rolls. Place a spoonful of marinara on top of the cheese.
  • Place three meatballs in the boat and top with more marinara.
  • Bake for 25 minutes, or until cheese is melted.
  • Top with Parmesan cheese.

The Nutrition Facts:
Be amazed by our Meatball Boats’ incredible nutritional value. A satisfying 38g of fat, 25g of carbohydrates, 50g of protein, and 651kcal of energy are all present in each meal. A delicious and nutritious culinary experience is guaranteed by the expertly created balance.

In summary:
Meatball Boats are an exemplary example of culinary craftsmanship in terms of flavour and technique. This masterwork will elevate your eating experience as it combines inventiveness, simplicity, and culinary refinement. The Meatball Boats are come to change your perception of meatball dishes, so say goodbye to your standard recipes.

BAKED LEGS WITH CREAM OF MUSHROOM

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BAKED LEGS WITH CREAM OF MUSHROOM

BAKED LEGS WITH CREAM OF MUSHROOM Tender baked chicken paired with a thick, creamy mushroom sauce makes for a tasty and cosy dish: baked chicken legs with cream of mushroom. This recipe is great for a big occasion or a cosy family dinner because it’s simple to make.

INGREDIENTS FOR BAKED LEGS WITH CREAM OF MUSHROOM:

  • 1/4 cup flour you can use gluten-free flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 lb chicken legs about 3-4 large chicken legs
  • 2 tablespoons olive oil
  • 10 oz mushrooms each sliced in half
  • 3 garlic cloves minced
  • 1 tablespoon olive oil if needed
  • 1 cup chicken stock
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream

 

 

INSTRUCTIONS FOR BAKED LEGS WITH CREAM OF MUSHROOM:

  • Turn the oven on to 375°F, or 190°C.
  • Mix the flour, 1/4 teaspoon ground black pepper, and 1/2 teaspoon salt together in a small bowl.
  • Dredge chicken legs in this seasoned flour mixture and place on a big dish.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
  • Place the skin side down on the chicken legs and cook for about 4 minutes, or until the skin is nicely browned.
  • After about three minutes, turn the chicken legs over and brown the other side.
  • After the chicken legs are browned, remove and set aside. Additionally, discard the olive oil from the areas where the chicken browning with flour mixture turned too dark.
  • Add the chopped garlic and sliced mushrooms to the same, now empty skillet. If necessary, add an additional tablespoon of olive oil. Sauté the mixture for two minutes over medium heat.
  • While scraping off the browned crumbs from the pan’s bottom, add chicken stock to the skillet. Stir in 1/4 teaspoon of salt.
  • Return the chicken legs to the pan.
  • After bringing the chicken stock to a boil, cover it, and turn down the heat to low-medium.
  • For 25 to 30 minutes, or until the chicken is thoroughly cooked and the juices run clear when the bird is sliced in the middle, simmer the chicken legs.
  • After cooking, transfer the chicken legs to a baking dish and keep them warm.
  • After the mushroom sauce has reduced by about a third, reduce the heat under the skillet to medium-high and simmer it for approximately 4 minutes.
  • Add the 1/2 cup heavy cream to the mushroom sauce and simmer, stirring regularly and scraping down the skillet’s bottom, for an additional 2 minutes on low-medium heat, or until the sauce thickens.
  • Cover the chicken legs with the mushroom sauce and bake for ten to fifteen minutes, or until the sauce is bubbling and the chicken legs have a crispy exterior.
  • Before serving, sprinkle some freshly chopped parsley on top.

Hot Serving Tips:
Serve the cream of mushroom sauce-topped baked chicken legs over mashed potatoes, rice, or spaghetti.

Air-fryer sweetcorn fritters

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Air-fryer sweetcorn fritters

Make fritters with sweetcorn and spring onions for a side dish, appetizer, or lunch. They are prepared using an air fryer for simple, energy-saving cooking.

Components

  1. 175 grams of plain flour
  2. 1/4 tsp. baking powder
  3. One-half teaspoon of garlic powder
  4. 1/2 tsp paprika smoked
  5. One hundred milliliters of milk
  6. two beaten eggs
  7. ½ little bunch of finely chopped parsley
  8. Four spring onions, cut finely
  9. 500g of sweet corn; see the advice below

Method

  • STEP 1 In a large bowl, mix together flour, baking powder, garlic powder, paprika, and a generous amount of salt and freshly ground black pepper. Stir in the eggs and milk little by little until you have a thick, smooth batter. Add the sweetcorn, parsley, and spring onions and mix. Using a tablespoon of the mixture (about the size of a golf ball), flatten it to make 10–12 fritters. Arrange on a dish or tray.
  • Step 2: Line the air fryer basket’s base with a sheet of baking parchment. The fritters should be cooked in batches for 12 to 15 minutes at 200 degrees Celsius, rotating after 8 minutes, until they are brown and set.

Recipe advice

  • You can stir in frozen sweetcorn if you’re using it. Make sure you thoroughly drain any canned food you plan to use because excess moisture will alter the texture

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Crispy Air-Fried Onion

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Crispy Air-Fried Onion

Crispy Fried Onions: Using an air fryer with a small amount of oil, prepare crispy fried onions. To get the crispy, caramelized texture and tastes, deep-frying is not necessary.

How Should Crispy Fried Onions Be Stored? Before storing, let the onion strings to cool fully. After that, put them in a refrigerator-safe container that is airtight.

For What Length of Time Should I Store? These fried onions keep well in the refrigerator for up to a week when kept in an airtight container.

Equipment:

  • Air Fryer;
  • Mandolin Slicer;

Ingredients:

  1. 1 tablespoon frying oil;
  2. 2 medium-to-large yellow onions (about 1 pound).

Guidelines

  • Slice the onion thinly round after peeling.
  • After drizzling the slices with oil, carefully separate the rings.
  • Put the onion rings inside the basket of the air fryer. Initially, fry them for 10 minutes at 300°F. Mix the rings gently every five minutes.
  • Reduce the temperature to 240 degrees Fahrenheit and proceed with cooking the rings. Gently stir the rings every five minutes. At 240F, it will take 15–18 minutes to achieve the right texture and color.

Notes:

  • Red or yellow onions may be used. But take note that the red onion will make the fried onion deeper in color.
  • Depending on how many onions are in the air fryer, different cooking times may apply. This time is for about one pound of onions. Should your batch be a little bigger, just continue to fry, inspecting after every five minutes at 240 degrees Fahrenheit, until the color and texture are to your liking.

Helpful Tips!

  • If you are using a red onion, you may get dark brown fried onions in the end. Yellow onions result in a golden brown color after frying.
  • Cut onion slices as even as possible. Or else you may get uneven color and texture after frying them. A mandolin slicer is a perfect tool for getting even slices. This will also speed up the cutting process.
  • Drizzle the oil before separating the onion rings from the slices. It will help to distribute the oil evenly.