Rub olive oil, salt and pepper on asparagus cook at 400 for 10-12 minutes….
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Best thing I've cooked / reheated are homemade tamales. Keep 'em in the husk but get the husk good and wet. Preheat to 370 and put 'em in for 6-8 minutes. Obviously it varies by thickness and type of filling, though.
Best, and probably only, way I've found to keep tamales moist after they've been in the fridge or freezer.
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I'm going to throw a monkey wrench into any diets you guys are on. Grab a pack of uncrustables (premade PB&J sandwiches with the crusts cut off). Hit them with a quick spray of veg oil and cook on 380-400 until the outside crisps up. Remove and sprinkle with powdered sugar. Gooooooood stuff.
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Originally posted by TexasLongball View PostI'm going to throw a monkey wrench into any diets you guys are on. Grab a pack of uncrustables (premade PB&J sandwiches with the crusts cut off). Hit them with a quick spray of veg oil and cook on 380-400 until the outside crisps up. Remove and sprinkle with powdered sugar. Gooooooood stuff.
Oh my…I gotta try that
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Get a bag of mixed small Yukon gold and red potatoes. Half or quarter them to a consistent size. Light coat of olive or avocado oil. Salt, pepper, garlic powder. 390 for 20min, flip halfway through. If you want you can use fresh garlic, just wait to add it until halfway through so it doesn't burn.
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I really enjoy non breaded fried chicken. Chicken thighs trimmed with no excessive skin hanging off. Here's the trick, season and leave in frig on cookie rack for as long as possible, no more than a day. This helps pull moisture and makes it more crisp. I than bring to room temp, airfry at 400 for 8 minutes per side. Pull at 160 degrees.
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Originally posted by Backwoods101 View PostHas anyone went with the oven with the air-fry function?
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A benefit of the basket type is that it takes up less space on the counter. There are smaller ovens though but there are also double basket or larger basket air fryers so there are size options on both types. Another benefit is lower cost on the basket fryers.
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The thing we make the most is diced potatoes. You can spice them different for different meals. For breakfast potatoes, just olive oil, salt and pepper. For supper olive oil and pour on the Barnacle Dust (these are waaaay excellent).
395 for about 12min, depending on tater chunk size.
Bisch
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