1.
Cut the zucchini using the fry cut setting on the No. 8 thickness of the Rapid-Prep Mandoline. Toss the zucchini with the seasoning in a medium bowl and let stand for 5 minutes (see cook’s tips). Drain the liquid from the zucchini. vvvvvvvvvvv
2.
Combine the almond flour and tapioca starch in a shallow bowl. Working in batches, toss the zucchini in the flour mixture (your hands will work best for this part!). Shake off the excess flour from the zucchini. vvvvvvv vvvvvvvvvvvvvvvv..
3.
Spritz the Deluxe Air Fryer trays with oil, transfer the zucchini to the trays, and spritz the zucchini liberally with oil. Place the trays on h d b k k
Slice the sweet potatoes lengthwise into ¼-inch thick fries. vvv
2.
1. In a medium bowl, toss the fries with oil and ¼ tsp (1 mL) of the salt. vv
3. Sprinkle with the remaining salt. 4.
Divide fries onto 2 trays and place them into the middle and bottom rail. Set the Deluxe Air Fryer to ROAST for 20 minutes or until slightly browned; rotating the trays halfway through (you'll hear beeps as a reminder). vvvvvvvvvvvvvvvvvvv
Drain pickle slices, reserving 1 tsp (5 mL) of pickle juice. In a medium bowl combine cornmeal and Cajun seasoning. mmmmmmmmmm
2.
1. Add pickles into the seasoned cornmeal and toss to coat. mm
3.
Spritz two trays with oil and divide the pickles between the two trays, shaking off excess cornmeal. Spritz the tops of the coated pickles with oil. Set the Deluxe Air Fryer to the AIR FRY Setting. Cook for 16-18 minutes rotating the trays halfway through (you'll hear beeps as a reminder) or until crispy.
Slice the polenta in half widthwise, then lengthwise into ¼" (6-mm) pieces. Slice evenly into fries, about ¼" wide. mmmmmmmmmmmmmmmmmm
2.
. Coat the fries with the oil. Sprinkle with the panko and salt. Gently toss to coat. mmmmmmmmmmmmmmmmm
3.
Spray the trays of the Deluxe Air Fryer with oil. Place the fries in a single layer on both trays and place the trays on the top and bottom racks. Cook on AIR FRY for 20 minutes, rotating the trays halfway through. mm mm mm mm mm m
4.
When the timer is up, press CANCEL. Leave the fries in the air fryer for 5 minutes without opening the door. (This helps crisp the outside of the fries without overly browning.) mmmm mmm
5.
Transfer the fries to a bowl or plate. Sprinkle with the rub and gently toss. (Tossing the fries with the rub after air frying reduces burning during cooking.)
Polenta is a dish ofcornmealporridge that originatedamong farmers in Northern Italy.
2.
1. Tie the legs together with a 12" (30-cm) piece of cooking twine. Tie the wings against the breasts with a 24" (61-cm) piece of twine. Insert the Deluxe Air Fryer spit though the legs where they are tied together and through the cavity, centering the bird on the spit. Insert the forks securely into the chicken and tighten the screws. mmmmmmmmmmm
3.
Pat the chicken dry with a paper towel. Combine the remaining chicken ingredients in a small bowl and coat the chicken with the mixture.
Turn the wheel to select the ROTISSERIE setting; press the wheel to select. Turn the wheel to adjust the time to 45 minutes. Press the wheel to start. When the timer is up, use the retrieval tool to remove the spit.* Cook until the internal temperature reaches 165°F (74°C), adding more time, if needed.
1.
Combine all the marinade ingredients in a medium bowl. mmmmmmmmmmmmmmmmm
2. Add the rice, water, oil and salt to the 2-qt. (2-L) Micro-Cooker®. Cover and microwave for 15–16 minutes. mmmmmmmmmmmmmmmmmmmm
4.
Cut the chicken tenders in half and coat in the marinade. Thread 3 pieces lengthwise onto each Deluxe Air Fryer Skewer. Cook on in the Deluxe Air Fryer on ROTISSERIE for 17 minutes or until the chicken reaches 165°F (74°C). mmmmmmmmmm
3. Stir the ingredients for the satay sauce together in a small mixing bowl.
5.
Place the rice and chicken tenders on a platter and spoon on some of the satay sauce. Serve with the remaining sauce, and if you like, top with cilantro, peanuts, and lime wedges.
2.
1. Whisk the marinade ingredients together in a small bowl.
3.
Cut the tenderloin into 16 pieces about 1¼" (3 cm) thick. Cut the mango and bell pepper into 16 pieces about 1" (2.5 cm) thick each. mmmm mmmmmm mmmmmm
In a large bowl, add the pork, mango, bell pepper, and ¼ cup (60 mL) of the marinade; stir to coat.
4.
Thread 2 pieces of the pork, 2 pieces of the mango, and 2 pieces of the bell pepper on each of the Deluxe Air Fryer Skewers. mmmmmmmmm
5.
Insert the assembled skewers in the Deluxe Air Fryer and cook on "ROTISSERIE" until the pork reaches 145°F (63°C), 10–12 minutes.
6.
Meanwhile, combine the arugula, avocado, onion, and black beans in a large serving bowl. Toss with 2 tbsp (30 mL) of the marinade just before serving. Drizzle the kebabs with the remaining marinade
1.
Preheat the oven to 425° (220°C). mmmmmmmm
3.
2. Marinate the chicken in 1 cup (250 mL) of the sauce for at least 1 hour, or overnight. mmmmmm
4.
To make the sauce, add the ingredients in the order they’re listed to the Deluxe Cooking Blender. Blend on speed 8 of the CUSTOM BLEND setting until smooth, about 1 minute. mmm
Combine the mayonnaise with ¼ cup (60 mL) of the remaining sauce in a small bowl; set aside. mmmmmmmmmmmmmm mmmmmmm
5.
Heat the oil in the 12" (30-cm) Enameled Cast Iron Skillet over medium-high heat for 2–3 minutes. mmmmmmmmmmmmm mmmmmm
6.
Remove the chicken from the marinade; wipe off any excess. Discard the marinade. mmmmm
Brown the chicken in the skillet for 4 minutes per side. Transfer the skillet to the oven and roast, skin side up for 35–40 minutes or until the chicken reaches 165°F (74°C). mmmmmm mm
7. Place the chicken in a medium bowl. Use a fork to remove the meat from the bone, then shred. Pour the remaining sauce from the blender over the chicken and toss to coat. mmmmmmm
9.
8. To assemble, briefly warm the naan or pita by wrapping in damp paper towels and microwaving in 15 second intervals. Top with chicken, cucumbers, tomatoes, and lettuce. Drizzle with the mayo mixture, and top with torn basil, if you’d like.
1. Spray the Deluxe Air Fryer cooking trays with oil and divide the wings evenly between both cooking trays. Position on the top and middle racks.
Pat the wings dry with paper towels. Combine the wings, baking powder, salt, and pepper in a medium bowl. Let stand for 5 minutes. Add the oil and toss to combine.
2. Turn the wheel to select the AIR FRY setting; press the wheel to select. Turn the wheel to adjust the time to 30 minutes. Press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder).
3. Meanwhile, combine the butter and hot sauce in a small saucepan and slowly melt the butter over medium-low heat, stirring occasionally.
5.
4. When the timer is up, remove the wings from the air fryer. Toss the wings in the sauce or serve on the side.
Combine brine ingredients (kosher salt and water as a base, but I like to add in black pepper and red pepper flakes as well).
mmmmmmm
1. Use just enough water to cover the wings, then measure out other ingredients based on how much water you need.
mmmmmmmmmm
2. Place wings in a large bowl, pour the brine over them until fully submerged, then place them in the refrigerator.
4.
mmmmmmmmmmmm
3. Let chicken wings soak for anywhere from 2-24 hours. Overnight works great if you are planning ahead, but 2-4 hours works in a pinch!
2
1. Coat each chicken breast in flour first, then the eggs, then the panko mixture. mmmmmmmm mmmmmm mmmmmm
3.
4.
Season the chicken with the salt. Add the flour to one Coating Tray. Whisk the eggs and milk together in a second coating tray. Grate the Parmesan with the Microplane® Adjustable Coarse Grater and combine with the panko and seasoning in the third coating tray. mmmmmmmmmmmmm
Divide the chicken onto two cooking trays of the Deluxe Air Fryer. Place the trays on the top and middle racks. mmmmmm
Cut the tomatoes in half with the Close & Cut; place them on the drip tray of the air fryer. Turn the wheel to select the setting; press the wheel to select AIR FRY Turn the wheel to adjust the time to 18 minutes. Press the wheel to start. Switch the trays with the chicken halfway through cooking (you’ll hear beeps as a reminder) Cook until the internal temperature reaches 165°F (74°C). mmmmmmmmmmmmm
5. Drain the pasta and transfer it to a medium mixing bowl
Slice the mozzarella with the Quick Slice. When the chicken is halfway through cooking, add the tortellini to the 3-qt. (3L) Micro Cooker® Plus with enough water to cover the pasta. Microwave, covered, on HIGH, for 8 minutes. mmmmmmmmmmmmmmmmmmmmmmmmm
6 When the timer is up, top each chicken breast with the mozzarella. Turn the wheel to select the AIR FRY setting; press the wheel to select. Turn the wheel to adjust the time to 2 minutes. Press the wheel to start. mmmmmmmmmmm
8
Grate the Parmesan cheese into the bowl with the Microplane® Adjustable Fine Grater. Grate the basil into the bowl with the Herb Mill Add the remaining pasta ingredients and toss to combine. mmmmmmmmmmmmmm
7. Add the tomatoes to the pasta mixture and serve with the chicken.
1.
Insert the grill plates into the Deluxe Electric Grill & Griddle and press PROBE; set the plates to 400°F (200°C) and the doneness to 165°F (74°C) mmmmmmmmmmmmmmmmmmmm
2.
Whisk together the honey, soy sauce, garlic, and red pepper flakes in a small bowl. Set aside. mmmmmmmmmmmmm
3.
Brush the chicken with 1 tbsp (15 mL) of oil and season with ⅓ tsp (0.5 mL) each of salt and pepper. m m mmmmmmmmmmm mmmmmm
4.
When the gril l is preheated, insert the probe into one piece of chicken and place all the chicken on the grill. Close the lid and cook until done, 4–5 minutes. mmmmmmmm mmmmmm mmmmmmm
5.
Remove the chicken and lace in a shallow bowl. Pour the honey mixture over the chicken and cover (see cook’s tip); set aside mmmmmmmmmmmmmmmmmmm
6.
For the broccoli, set the Deluxe Electric Grill & Griddle to GRILL. Toss the broccoli with 1 tbsp (15 mL) of oil and season with the remaining salt and pepper. When preheated, add the broccoli and cook in the Open position until lightly browned and tender, 6–8 minutes. mmmmmmmmmmmmm
7.
Remove the chicken from the sauce and top with sesame seeds and green onions, if you’d like It can be served as is or over rice.
Pat the tenders dry with paper towels. Add the tenders, oil, salt, garlic powder, and pepper to a small bowl; toss to combine.
1. Add the flour to a shallow bowl. Whisk the eggs and milk together in a second shallow bowl. Add the crushed cornflakes to a third shallow bowl. mmm m m
2. Dip each tender into the flour, then the egg mixture, and then the cornflake mixture, pressing to adhere. mmmmmm mm
3. Divide the coated tenders onto two Deluxe Air Fryer cooking trays and spray the tenders with oil. mmmmmmmm mmm
5.
4. Place the cooking trays on the top and middle racks. Turn the wheel to select the AIR FRY setting; press the wheel to select. Turn the wheel to adjust the time to 9 minutes. Press the wheel to start. mmm
6.
Switch the trays halfway through cooking (you’ll hear beeps as a reminder). Cook until the internal temperature reaches 165°F (74°C), adding more time, if needed.
1.
Combine the jam and blueberries in a medium bowl. Zest the lemon to measure 1 tsp (5 mL) Add to the bowl and mix well mmmmmmmmmmmmmmmmmmmmmmmmmmmm
2.
Unroll the pie dough onto a lightly floured surface. Use a 3" (7.5-cm) biscuit cutter to cut 8 circles from each piece of the pie dough. mmmmmmmmmmmmmmmmmmmmmmmmmmmm
4
3. Whisk the egg in a small bowl Lightly brush the egg wash over the pies. mmmmmmmm mmmmmm mmmmmmmmmmmmmmm
5.
6.
Place 1 scant tbsp (15 mL) of filling onto each circle. Top with the remaining dough circles and press the edges to seal. Crimp the edges with a fork Cut 2 small slits in the middle of each pie to vent. mmmm mmmmmmmmm mmmmmmmmmmmmm
Combine the sugar and cinnamon, then sprinkle over the pies. mmmmmmmmmmmmmmm mmmmmmmmmmm
Spray the Deluxe Air Fryer cooking trays with oil. Place 4 pies on each cooking tray. Place one tray on the top rack and one on the middle rack mmmm mmmmmmmmmmmmmmmmmm
8.
7. If desired, juice the lemon to measure 1 tsp. Mix the juice and powdered sugar in a small bowl until smooth, then drizzle the pies.
Turn the wheel to select the BAKE setting; press the wheel to select Turn the wheel to adjust the time to 14 minutes Press the wheel to start. Switch the cooking trays halfway through cooking (you’ll hear beeps as a reminder). The pies should be golden brown. mmmmmmmmmmmm mmmmmmm mmmmmmm
1. 2.
2.
1. Melt more frosting in the microwave for about 10-15 seconds (or until melted) and rim glasses and let the frosting drip down. Add sprinkles on top of the frosting, if desired. mmmmmmmmmm mmm
3.
Prepare 1 package of Donut Mix according to the package instructions for donut holes. Cool the donuts completely and spread one side of donut holes with 1 tbsp (15 mL) of strawberry or vanilla frosting and sprinkle with rainbow sprinkles. Slide 3 donut holes onto a wooden skewer. m m mmm m m mmm m
Drizzle 1 tbsp (15 mL) strawberry syrup on the inside walls of the glasses. mmmmmmm
Pour the milkshake into the prepared glass and top generously with whipped cream, the donut hole skewer, strawberry, extra strawberry syrup and sprinkles. Serve immediately 4.
2.
1. Prepare the cake mix according to the package instructions If using a plain white cake mix, stir in the rainbow sprinkles.
3.
Preheat the oven to 350°F (180°C). Grease and flour both Secret Center Cake Pans and the insert with the small individual wells. Place the insert in one of the pans and set aside
4
Pour 2 cups (500 mL) of batter into the cake pan with the insert. Add the remaining batter into the other cake pan. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean. (The pan without the insert may take an additional 2–3 minutes to bake.) mmmmmmmmmmmmmmm
Remove the cakes from the oven and let cool in the pans for 10 minutes. Invert the cakes onto a cooling rack and cool completely. mmmmmmmmm
5.
For the frosting, beat the butter, vanilla, and salt with an electric mixer on medium speed until light and fluffy, about 1 minute. Add 3 cups (750 mL) of powdered sugar and beat on medium speed until combined, 1–2 minutes. Add the milk and continue beating until blended, then scrape down the sides of the bowl. Add the remaining powdered sugar and beat on medium-high speed until well blended and fluffy, about 2 minutes. mmmm
6.
To assemble, trim the rounded tops (crown) off the cake layers, if necessary for easier assembly. Place the layer with the secret center wells on a plate or cake board. Frost or pipe around each of the wells and in the center of the cake. Spoon 1 tbsp (15 mL) of sprinkles or candies into each of the wells Place he second cake layer on top. Frost the outside of he cake and decorate as desired.
1.
Combine the sugar and cinnamon in a shallow bowl, and set aside. mmmmmmm
2.
Peel and divide each piece of biscuit in half to create 16 biscuits total. mmmmmmm
3.
Dust a rolling pin with flour and roll out each biscuit to a 4" (10-cm) round mmmmm
4.
Dip the Hand Pie & Pocket Maker in flour and place the dough on top. Fill one side of the dough with 1 tbsp (15 mL) of chocolate morsels, press to seal, then remove from the pocket maker. Repeat for each piece of dough. mmmm mmmmm
5.
Spray the trays of the Deluxe Air Fryer with oil. Divide the beignets evenly onto both trays. Place the trays on the bottom two racks. Cook on BAKE for 12 minutes, until golden brown, rotating the trays halfway through. mm mm mmmmm
6
Brush the top of each beignet with melted butter and dip the buttered side into the cinnamon-sugar mixture. mmmmmm
7.
Serve the beignets warm and drizzle chocolate sauce, if you’d like.
1. For the filling, grate the mozzarella with the Microplane® Adjustable Coarse Grater. Finely chop the green onions. Add the mozzarella, onions, and remaining filling ingredients to a medium bowl and mix well.
Toss the mushrooms, oil, salt, and pepper in a small bowl. Place them on the cooking trays of the Deluxe Air Fryer.
2. Use a scoop spoon to stuff the mushrooms. For the topping, combine the breadcrumbs, melted butter, and rub in a small bowl. Dip the mushrooms (filling- side down) into the breadcrumb mixture to coat.
4.
3. Place the trays on the top and bottom racks of the air fryer. Turn the wheel to select the ROAST setting; press the wheel to select. Turn the wheel to adjust the time to 15 minutes; press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder).
1. Combine the panko, melted butter, and salt in a second coating tray. mmmmmmmmmmmmmmmmmmmmmm
Whisk the egg whites together in one Coating Tray until foamy. mmmmmm mmmmm mmmmmm mmmmmmmmm
2. Spray the cooking trays of the Deluxe Air Fryer with oil. Coat 2–3 cauliflower florets at a time in the egg whites, then coat in the panko mixture. Repeat with the remaining florets. Place the coated florets on the cooking trays, then place the trays on the top and middle racks of the air fryer. mmmmmmmmmmmm mmmmmmm mmmm
3. Turn the wheel to select the ROAST setting; press the wheel to select. Turn the wheel to adjust the time to 18 minutes; press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder). mmmm
4. Zest the lime with the Microplane® Zester to measure ½ tsp (2 mL). Combine the lime zest, honey, ketchup, and Sriracha in a small bowl. mmmmmmmmmmmmmmmmm
6.
5. Transfer the cauliflower to a platter. Drizzle the sauce over the cauliflower and sprinkle with sesame seeds, if desired. Garnish with lime wedges
2.
1. Place 3 tbsp (45 mL) of the potato mixture onto each tortilla and fold. Spritz the outsides with oil. mmmmmmmmmmmmmmmmmmm
Microwave the potatoes and water in the 2-qt. (2-L) Micro-Cooker®, covered for 10–12 minutes Drain Add the butter, milk, garlic powder, and salt. Mash until smooth; fold in the cheese. mmmmmmmmmmmmmmmmmmm mmmm
Arrange 4 tacos onto the Deluxe Air Fryer cooking trays. Place the trays on the top and bottom racks and cook on AIR FRY for 10 minutes, rotating halfway through. mmmmmmmmmmmmmmmmm
3. Mix the ingredients for the Chili Lime Crema in the Manual Food Processor until smooth mmmmmmmmmmmmmmmm
5.
4. Let the tacos cool for 3–5 minutes before serving. Top with crema, and if you like, some coleslaw mix and cilantro.
1. Place the eggplant in a food processor and pulse a few times until roughly chopped. Return to the bowl, add the breadcrumbs, Parmesan, eggs, garlic, and basil; mix until combined mmmmmmmmmmm
Heat the oil in a large nonstick skillet over medium heat for 1–3 minutes. Season the eggplant with salt and pepper and add to the skillet with the water. Cook until softened and browned, 8–10 minutes. Transfer to a large bowl and let cool slightly. mmmmm
2. Spray the trays of the Deluxe Air Fryer with oil. Form the eggplant mixture into 22–26 balls and place on the trays. Place the trays on the top and bottom racks. Cook on BAKE for 16 minutes, until golden brown, rotating the trays halfway through. mmmmm
3. Meanwhile, to prepare the sauce, heat the oil in the same skillet on medium heat for 1–3 minutes. Add the garlic and oregano and cook until fragrant, about 30 seconds. Add the crushed tomatoes and salt; simmer for 15 minutes. mmmmmmmmmmmmm
5.
4. When the meatballs are done, add to the skillet and spoon dollops of ricotta into the sauce. Bring to a simmer and cook until hot, 2–3 minutes. To serve, top with basil, Parmesan, and red pepper flakes, if you’d like.
1. Add the flour to a shallow bowl. Whisk the eggs and milk together in a second shallow bowl. Combine the coconut flakes, panko, melted butter, and lime zest in a third shallow bowl mmmmmmmmmmmm
Pat the shrimp dry using paper towels. Add the shrimp, salt, and pepper to a small bowl and toss to combine. mmmmmm mmmmmm mmmmmmmmm
2. Dip the shrimp into the flour, then the egg mixture, then coat with the coconut mixture, pressing gently to adhere. mmmmmmm
mmmmmmmmmmmmm
3. Spray the cooking trays with oil and divide the shrimp evenly. Place the shrimp on the outer edges of the trays, leaving the center of each tray empty. Place the cooking trays on the bottom and middle racks. mmmmmmmmmmmm mmmmmmmmmmm
4. Turn the wheel to select the BAKE setting; press the wheel to select Turn the wheel to adjust the time to 8 minutes; press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder) mmmmmmmmmm mmmm
mmmmmm
6.
5. Add the dipping sauce ingredients to a small bowl and microwave, uncovered, on HIGH, for 45–60 seconds, or until it’s heated through. Stir to combine. Let the sauce cool for 1–2 minutes, then serve with the shrimp.
2.
ndinsert mitinbetween2shellsatthe iddlepartclosetothe mridgejustunderthevein. mm uSlowlyliftthetoothpick pwardsandthevein Ushouldcomeoutwithit. seyourfingerstoremove theveincompletely.
2.
1. Mix the melted butter, panko, rub, salt, and pepper in a small bowl. Evenly divide the panko mixture onto the cod fillets, pressing firmly to adhere. mmmm
Pat the cod fillets dry using a paper towel. Spray one cooking tray for the Deluxe Air Fryer with oil. Place the fillets on the cooking tray and brush each fillet with the mayonnaise using the Chef’s Silicone Basting Brush. mmmmmmmmmmmmmmmmmm
4.
3. Place the tray with the cod on the top rack and the tray with the vegetables on the bottom rack. Turn the wheel to select the ROAST setting; press the wheel to select. Turn the wheel to adjust the time to 9 minutes; press the wheel to start . Cook until the internal temperature reaches 140°F (60°C), adding more time if needed. mmm mmmmmm mmmmmmm
5.
For the roasted vegetables, remove the kernels from the cob with the Kernel Cutter. Add the corn, asparagus, olive oil, and salt to a medium bowl and stir to combine. Transfer vegetable mixture to the other cooking tray. mmmm mmm mmm mmm m m m mm
For the vinaigrette, use the Citrus Press to juice the lemon into a small bowl. Add the remaining vinaigrette ingredients and whisk to combine. mmmmm
6.
To serve, place the roasted vegetables on a serving platter. Spoon 1–2 tbsp (15–30 mL) of the vinaigrette on top of the vegetables. Carefully place the cod fillets on top of the vegetables and serve with remaining vinaigrette.
1. Combine the marinade ingredients in a small bowl Place the salmon in a single layer in a gallon-sized resealable plastic or silicone bag; pour in the marinade, remove the air, and seal. Refrigerated mmmm mmmmmmmmmmmmmm
Fill the inner pot of the Deluxe Multi Cooker to the 1/2 fill line with water. Lock the lid and select SOUS VIDE. Set to 120°F (49°C) and the timer to 60 minutes; press and hold SELECT mmmmmmmm mmmmmmmm
2. When you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid. Press and hold START. mmmmmmmmmmmmmmmmmmmmm
4.
3. Combine the asparagus, oil, and salt in a large bowl. Place the asparagus on a large sheet pan. mmmmmmmmmmmmm
6.
5 Place the salmon on the sheet pan with the asparagus. Broil for 3–5 minutes or until the salmon is slightly golden brown and the asparagus is tender. You can remove the salmon and continue broiling the asparagus for 3–4 minutes if you like it more cooked. Sprinkle the green onion over salmon before serving.
Five minutes before the sous vide timer is up, place the oven rack 2–5" (5–13 cm) from the broiler and preheat on high. When the timer is up, press CANCEL Carefully remove the bag from the water Drain the marinade from the bag. mmmmmmmmmmmmmmmmmmmmmmmm
heprocessofsealing cfoodinanairtight ontainer—usuallya tvacuum-sealedbag—and thencookingthatfoodin emperature-controlled water.
To make the salsa, place the bell pepper, jalapeño, lime juice, and salt in a food processor and pulse about 8 times or until coarsely chopped. Add the cilantro and top with the pineapple (this helps to evenly blend), and pulse about 12 times or until coarsely chopped and well blended. mmmmm mmm 1.
2
Pat the fish dry with paper towels; season the top with the rub. mmmmmm mmmmmmmm mmmmm
3.
Spray one tray of the Deluxe Air Fryer with oil; add the cod in a single layer and place on the top rack. Cook on ROAST for 9 minutes, or until the fish flakes easily with a fork. mmmmmmmmmmm mmmmmmm
4.
To make the slaw, combine the sour cream, lime juice, and rub in a medium bowl; fold in the cabbage mmmmmm mmmm mmmmmmmmmmm
5.
To assemble, spread each tostada shell with smashed avocado, then top with flaked fish, cabbage slaw, and pineapple salsa. Sprinkle with chopped cilantro, if you’d like.
Unroll the pizza dough onto a cutting board. Cut 6 dough rounds with the Hand Pie & Pocket Maker cutter (the thin edge of the mold below the lip). mmm
1. Dust the base with flour. Place one piece of dough on the foldable base and add the cheese using the scoop provided. Add 2 slices of pepperoni (if using). m
2. Brush the beaten egg on the edges of the dough. Using the handle, fold the dough, and firmly press to crimp and seal. Brush the tops of the pizza pockets with the beaten egg. Repeat with the remaining dough, cheese, and pepperoni.
3. Spray 1 tray of the Deluxe Air Fryer with oil. Place the pizza pockets on the tray and place on the middle rack.
5.
4. Cook on BAKE for 7 minutes. Let cool 3–5 minutes. Serve with pizza sauce or marinara.
1.
Position the oven rack in the upper ⅓ portion of your oven. Preheat the oven to 425°F (220°C). mmm mmmmmmmmmmmmm
Place the pizza dough on a lightly oiled quarter sheet pan. Gently press the dough until it covers most of the sheet pan. Cover and let it sit while you prep the pizza. mmmmmmm mmmmmmmmmm m
3.
2. On another baking sheet, toss together the olive oil, butternut squash, seasoning mix, honey, and a pinch of red pepper flakes, if you’d like. Roast for 15–20 minutes, until the squash is just tender, then remove from oven. Increase the heat to 500°F (260°C). mmmmmmmmmm mmmmm mmmm
4.
To assemble, spread the pesto onto the dough. Next, layer on the butternut squash mixture and bacon, then top with the cheeses. mm mm mmmm mmmmmmmmmmmmmm
5.
Bake for 10 minutes, rotate the pizza, and bake for another 3–5 minutes, or until the crust is golden the cheese has melted. Top with fresh basil, if ’d like.
Combine the ravioli and enough water to cover in a medium microwave-safe bowl, cover, and microwave until mostly cooked, about 3–5 minutes. mmm
Drain. Add the olive oil and bread crumbs; stir to coat. mmmmmmmmmm
Spritz the Deluxe Air Fryer cooking trays with oil. Add the ravioli to both cooking trays and place in the top and middle racks; cook on AIR FRY for 8 minutes, rotating the trays halfway through. (For large ravioli, you may want to cook 1–2 minutes longer.) mmmmmm
Toss the spinach and dressing together and place on a large platter. Top with the ravioli. mmmmmmm 4. If you like, top with Parmesan. Serve with marinara for dipping 5.
1.
Place one oven rack on the top level and one on the bottom Preheat the oven to 425°F (220°C) mm mm mm
2.
Coat the bottom of a 12" (30-cm) Cast Iron Skillet with 1 tbsp (15 mL) of oil. Spread the pizza dough into the bottom of the pan, pressing it into the edge. Fold over extra dough to create a lip. Use a fork to pierce the bottom and edges of the crust; brush with 1 tbsp (15 mL) of oil and sprinkle with 1 tsp (5 mL) of Italian seasoning. mmmmmmmm mmmmmmm
3
Toss the tomato es with garlic powder and the remaining oil and Italian seasoning. Place in a single layer on a large sheet pan. mmmmmm mmmmmmmmmmm
4.
Place the skillet with the crust on the bottom rack and sheet pan with the tomatoes on the top. Bake until the crust has browned and the tomatoes have softened, 17–20 minutes. If the crust bubbles, press it down with a spatula, carefully, in case steam is released. mmmmmmmm mmmmmmmmmmmmm
To make the whipped basil mozzarella, add all the ingredients to a food processor. Process until smooth and creamy, about 30 seconds, scraping wn the sides of the bowl as needed. mmmmmmm
5. the crust cool for about 5 minutes, then spread whipped basil mozzarella over the inside of the st. Top with the tomatoes. mmmmmmmmmmm
en ready to serve, drizzle with lemon juice, top h additional basil, if you’d like, and cut into dges.
