Digital Turbo Air Fryer with Dual Heat System Recipe Book

DIGITAL TURBO AIR FRYER WITH DUAL HEAT SYSTEM RECIPE BOOK

Model EUC-1031DB/DW/DN/DR Contents

APPETIZERS Page 1

MAIN COURSES Page 6

DESSERTS Page 15

Disclaimer: The images contained within this recipe book are for your reference only and may differ from actual results. APPETIZERS Golden Fried Onion Rings

ingredients

6 med. mild white onions 1/4 c. olive oil 1 1/8 c. sifted flour 1 c. milk 1/2 tsp. salt 1 egg, slightly beaten

directions

1. Slice onion 1/4 inch thick and separate into rings. 2. Combine remaining ingredients in a bowl and stir just until dry ingredients are moistened. 3. Dip onion rings into flour mixture. 4. Place into air fryer and program to cook at 392°F for 16-18 minutes. 5. Repeat process until all onion rings are cooked.

1 Buffalo Wings

ingredients

24 wings (4 lbs.) 1/4 c. butter Salt & pepper (optional) 2 to 5 tsp. hot sauce 2 tbsp. vegetable oil 1 tsp. white vinegar

directions

1. Sprinkle wings with salt and pepper, to taste. 2. Place wings into air fryer and program to cook at 392°F for 16-24 minutes. 3. When wings are golden brown and crisp, remove from air fryer. Add rest of wings; repeat process. 4. Meanwhile, melt butter in saucepan; add hot sauce and vinegar. Pour sauce over wings and mix well to cover. 5. Serve with blue cheese dressing and celery sticks. Fried Green Tomatoes

ingredients

3-4 lg. green tomatoes 1 tbsp. seasoning salt 2 c. flour 2 eggs 1 tbsp. salt 2 c. milk 1 tbsp. pepper 1/4 c. olive oil

directions

1. Cut tomatoes into almost 1/2 inch thick slices. 2. Mix flour, salt, pepper and seasoning salt in one bowl. 3. Mix eggs, oil and milk in another bowl. Dip each tomato slice into the milk mixture, then into the flour, back to the milk and then to the flour again, coating well. 4. Place tomato slices into air fryer and program to cook at 392°F for 12-16 minutes. Repeat process until all tomatoes are fried.

2 Potato Croquettes

ingredients

2 tbsp. milk 3 tbsp. flour Salt 4 c. mashed potatoes 1/2 tsp. pepper 1 egg, beaten 1/2 tsp. chopped green onion Sifted dried bread crumbs 2 egg yolks, beaten 2 tbsp. peanut oil

directions

1. Add milk, salt, pepper, chopped green onion, oil, beaten egg yolks and flour to mashed potatoes. 2. Chill and shape using an ice cream scoop. Dip in the beaten egg, then roll through bread crumbs. Place into air fryer and program to cook at 392°F for 8-10 minutes or until golden brown. 3. Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the basket. Repeat process until all croquettes have been cooked. Homemade Black Pepper Potato Chips

ingredients

6 Yukon gold potatoes, unpeeled 2 tbsp. canola or vegetable oil Kosher salt and black pepper

directions

1. Wash and clean the potatoes in cold running water. Using a mandoline, or vegetable peeler, finely slice the potatoes into chips. Drop the chips into a bowl of ice water as you work to prevent them from going brown. This will also remove any excess starch. Soak in water for 30 minutes and change the water at least 4 times. 2. Toss the chips in the canola or vegetable oil. 3. Place chips into air fryer and program to cook at 392°F for 30-36 minutes. 4. When finished cooking, immediately sprinkle on salt and a lot of black pepper. Repeat with the rest of the potatoes. Serve very soon after frying.

3 Sweet Potato Fries

ingredients

2 large sweet potatoes 2-3 tbsp. of cornstarch 1/2 c. mayonnaise 1/4 tsp. cayenne pepper 1 tsp. sriracha sauce (or to taste)

directions

1. Peel and slice sweet potatoes into fries no thicken than 1/2”. Soak in water for minimum of one hour, but preferably for half a day (change water several times). 2. Drain water from bowl and lift fries out by the handful. Give them a good shake. They should be dry but still have enough moisture on them to allow the cornstarch to stick. 3. Place cornstarch in a plastic bag and drop all fries in. Blow a bit of air into the bag, twist the top and shake vigorously. 4. Place fries into air fryer. Coat with olive oil. The more oil the crispier and less sticking you’ll have, but the less healthy they’ll be. 5. Program at 392°F for 12-14 minutes. Repeat process until all fries are cooked. Dipping Sauce: Mix together mayo, pepper and Sriracha sauce. Adjust to your taste. Roasted Cauliflower With Dates & Pine Nuts

ingredients

1 large head cauliflower, cut into florets (about 8 cups) Kosher salt and freshly cracked black pepper, to taste 4 tbsp. olive oil 1/3 c. pine nuts 1 clove garlic, minced 1 spring of fresh rosemary 1/2 c. pitted Medjool dates, coarsely chopped

directions

1. Mix pine nuts with 1 tsp. olive oil. Place into air fryer and program at 392°F for 2 minutes. Add the minced garlic and dates and program for another 2 minutes. Remove from air fryer. 2. Season cauliflower with olive oil, salt and pepper. Place into air fryer and program at 392°F for 10 minutes or until golden brown at the edges. 3. Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top and toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature. Garnish with chopped rosemary.

4 Goat Cheese Croquettes

ingredients

CROQUETTES: PECAN SAUCE: 4 oz. fresh goat cheese (chèvre) 1/3 c. pecan halves 1 large egg, beaten 1 tsp. honey 2 tbsp. panko (Japanese bread crumbs) 1/2 c. pecan oil (or vegetable oil) 1 tbsp. vegetable oil

directions

1. Mix the panko with the vegetable oil and set aside. 2. To prepare croquettes, separate the goat cheese into 8 equal portions. Use your hand to roll each portion into a ball about 3/4 inch in diameter. One by one, using a fork, toss the balls in the flour, coat with the beaten egg, and roll in panko until evenly coated. Set aside on a clean plate. Chill. 3. Place pecan halves into air fryer and program at 392°F for 6 minutes or until dark brown. Remove from air fryer and place into a blender while still hot. Add honey and pecan oil and blend on high speed to purée the nuts. The sauce should emulsify and become the consistency of a thick syrup. Set aside. 4. Place the croquettes into the air fryer and program at 392°F for 8-10 minutes. Repeat process until all croquettes are cooked. 5. Spoon the pecan sauce on a serving plate and arrange the warm croquettes on top. Shrimp Croquettes ingredients

3 tbsp. butter or margarine 1/8 tsp. ground red pepper 1/4 c. flour 1 large egg, lightly beaten 1 c. milk 2 c. chopped cooked shrimp 1 tbsp. minced onion 1 3/4 c. saltine crumbs 1 tsp. Worcestershire sauce 2 large eggs, lightly beaten 1/3 tsp. salt 1/4 c. mayonnaise 1/2 tsp. ground black pepper 1/8 c. sriracha, to taste

directions

1. Melt butter in a large heavy saucepan over low heat; whisk in flour. Cook and whisking constantly for 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until thickened and bubbly. Stir in onion, worcestershire, salt, black pepper and red pepper. Remove from heat, and stir in 1 egg and shrimp. Cover and chill for 1 hour. 2. Shape shrimp mixture into 16 balls. Roll in saltine crumbs, dip in 2 beaten eggs, and roll again in saltine crumbs. 3. Place into air fryer and program at 392°F for 10-12 minutes. Repeat process until all croquettes are cooked. 4. Make the sauce by stirring the sriracha into the mayonnaise, using more or less to taste.

5 Cheddar & Bacon Cheese Biscuits ingredients

2 c. all-purpose flour 3/4 c. shredded cheddar cheese 1 tbsp. baking powder 1/2 c. crumbled bacon (about 8 slices) 1/4 tsp. baking soda 3/4 c. cold buttermilk plus more 2 tsp. granulated sugar for the tops of the biscuits 3/4 tsp. salt 6 tbsp. cold unsalted butter, cubed

directions

1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. 2. Add the cubed cold butter and cut into the dry ingredients using a pastry cutter until you have small pea-sized pieces of butter. Then, whisk in the shredded cheese and crumbled bacon. 3. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together. 4. Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it into thirds. Turn the dough, gather any crumbs, and flatten the dough back into a rectangle. Repeat this process two more times. 5. Pat the dough down into a 1/2-inch thick rectangle (make sure to measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 9-10 biscuits. Note: Try to get as many biscuits as you can in the first cut, as the dough is kneaded more and more, the biscuits won't be quite as good. 6. Arrange the biscuits on the baking pan touching each other. Brush the top of each biscuit with a little bit of buttermilk. 7. Bake in the air fryer for 16 minutes at 356°F. Bake until lightly golden brown. If the biscuits begin to brown too much before they're finished baking, cover loosely with foil. Remove from the air fryer and brush with melted butter if desired. Allow to cool for a few minutes, serve, and enjoy! MAIN COURSES Beer Battered Fish Filets

ingredients

1 c. flour 1/2 c. milk SAUCE: 1 tsp. salt 2 eggs 1 c. Pea Shoots 1 tsp. baking powder 2 lbs. cod fillets 1 c. baby lettuce leaves 1/2 tsp. dried dill weed 2 tbsp. vegetable oil 1/3 c. lowfat mayonnaise 3/4 c. beer 1/3 c. lowfat plain yogurt

directions

1. In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, oil, and eggs; mix well. 2. Place fish fillets in batter mixture, coat well, and let stand for 15 minutes. 3. Place fish into air fryer and program to cook at 392°F for 10-16 minutes. Repeat process until all fish is cooked. 4. For sauce, puree everything up in a food processor and sprinkle with paprika (optional).

6 Sweet & Sour Chicken

ingredients SWEET & SOUR SAUCE: 1/2 c. Kraft Sweet & Sour Sauce MARINADE: BATTER: 1/4 c. chicken broth 1/2 tsp. salt 1/2 c. chicken coating mix 1/4 c. water 1 1/2 tsp. soy sauce 1/2 c. ice water 1/2 tsp. cornstarch 1 tbsp. cornstarch 1 egg yolk 1 green pepper, cut into 1 inch pieces 1 tbsp. cold water 2 tbsp. vegetable oil 1 med. carrot, sliced inch long 1/2 c. sliced water chestnuts 1 can chunk pineapple directions

1. Combine marinade ingredients in a small bowl. Add chicken, mix well. Let stand 30 min. 2. Combine batter ingredients in a medium bowl until just mixed. Do not stir to blend. 3. Combine sweet & sour sauce, chicken broth, water and cornstarch in a small bowl, set aside. 4. Coat each piece of chicken with batter and place into air fryer. Program to cook at 392°F for 10-20 minutes, checking for doneness. Repeat until all chicken is cooked. 5. Using a fry pan, place oil, heat to medium. Stir-fry green peppers, carrots and water chestnuts for 2 minutes. Add sweet & sour sauce mixture. Stir in pineapple. Stir-fry until sauce has thickened. Remove from heat. 6. Stir in chicken and serve immediately. Makes 4 servings. Jamaican Chicken

ingredients

1/2 c. water 5-6 thin slices fresh ginger 2 dried chili peppers, crumbled 1/2 onion chopped 1/4 c. white-wine vinegar 1 tbsp. pepper sauce 1 tsp. dried thyme 1/2 tsp. ground all spice 1/2 tsp. ground black pepper 1 whole chicken (2-2.5 lbs.)

directionsL

1. In blender, combine water, ginger, chili peppers, onions, vinegar, pepper sauce, thyme, all spice and black pepper. Puree until fairly smooth. Spread mixture onto chicken evenly. Reserve leftover mixture for later use. 2. Cover and refrigerate chicken for 4 hours up to overnight. 3. Place the wire rack into bottom of pan. Place chicken onto rack and program to cook at 392°F for 20-26 minutes. 4. Heat reserved mixture in a saucepan and serve with the chicken.

7 Maple Salmon

ingredients

1/4 c. maple syrup 2 tbsp. soy sauce 1 clove minced garlic 1/4 tsp. garlic salt 1/8 tsp. ground black pepper 1 lb. salmon

directions

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. 2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. 3. Place the wire rack into bottom of pan. Place salmon onto rack and program to cook at 392°F for 10-14 minutes or until easily flaked with a fork. 4. Serve on bed of greens. Fish Sticks with Yogurt Dip

ingredients

18 oz. center-cut salmon fillet, skinned 1 c. seasoned bread crumbs 1/2 c. flour olive oil, for drizzling 1/2 tsp. fine sea salt 1/3 c. lowfat mayonnaise 1/4 tsp. freshly ground black pepper 1/3 c. lowfat plain yogurt 3 egg whites 1 tbsp. dijon mustard 1 c. grated parmesan 1 tbsp. chopped fresh parsley or chives

directions

1. Rinse salmon fillet and pat dry with paper towels. Slice fish so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size. 2. Place flour, salt, and pepper in a medium bowl. Place egg whites in another bowl and beat until frothy, about 30 seconds. Combine grated parmesan and bread crumbs in a third bowl. 3. Coat salmon pieces in the flour and pat to remove any excess flour. Dip floured fish sticks in egg whites and then into the parmesan mixture. 4. Place the breaded fish sticks into air fryer and lightly drizzle with olive oil. Program to cook at 392°F for 12-18 minutes or until golden brown. Repeat process until all fish sticks are cooked. 5. For dipping sauce: mix mayo, yogurt, dijon, and parsley (or chives) in a small dipping bowl. 8 Chicken Tenders with Honey Mustard Sauce

ingredients

2 lbs. boneless, skinless chicken breasts HONEY MUSTARD: 3 eggs 1/2 c. dijon mustard 1 c. flour 1/2 c. honey 2 c. panko bread crumbs 2 tbsp. mayonnaise 1 tsp. garlic powder 1 tbsp. lemon juice 1 tsp. lemon pepper Salt and pepper 1/2 tsp. cayenne 1/2 tsp. salt 1/2 tsp. pepper

directions

1. Cut the chicken breasts into long strips and set aside. 2. Beat the 3 eggs in a separate bowl and place the flour into another separate dish. Pour the panko into a pie plate or shallow bowl and season with garlic powder, lemon pepper, cayenne, salt and pepper. 3. Dip the chicken strips into the flour, then beaten egg and the dredge them into the seasoned panko. Place chicken tenders into air fryer and program at 320°F for 10-16 minutes. Repeat process until all chicken is cooked. Serve with honey mustard sauce. 4. Honey mustard: mix all the ingredients in a small bowl and season with salt and pepper. Cornish Game Hens with Garlic & Rosemary

ingredients

4 cornish game hens 24 cloves garlic salt and pepper to taste 1/3 c. white wine 1 lemon, quartered 1/3 c. low-sodium chicken broth 4 sprigs fresh rosemary 4 sprigs fresh rosemary for garnish 3 tbsp. olive oil

directions

1. Rub hens with 1 tbsp. of olive oil. Lightly season hens with salt & pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. 2. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tbsp. of oil; pour over hens. Refrigerate hens in the marinade for 1 hour up to 24 hours. 3. Remove hens from refrigerator and place into air fryer and arrange garlic cloves around hens. Program at 392°F for 30 minutes. 4. Transfer hens to a platter, pouring any cavity juices into a medium saucepan. Tent hens with aluminum foil to keep warm. Transfer juices from the pan and the garlic cloves to the saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

9 Cajun Chicken

ingredients

2 c. vegetable oil 2 tbsp. cajun seasoning 2 tbsp. dried italian seasoning garlic powder to taste 2 tbsp. lemon pepper 10 skinless, boneless chicken breast halves (pounded to 1/2 inch thickness)

directions

1. In a large shallow dish, mix oil, cajun seasoning, italian seasoning, garlic powder, and lemon pepper. Place chicken in the dish and turn to coat with the mixture. Cover and refrigerate for 1/2 hour. 2. Drain chicken, and discard marinade. 3. Place chicken into air fryer and program at 392°F for 26-30 minutes. 4. Repeat process until all chicken is cooked. Asian Pork Chops

ingredients

1 c. soy sauce 1 tbsp. ground cumin 1/2 c. brown sugar 1 tbsp. roasted red chili paste 2 cloves garlic, crushed 6 (1-inch thick) pork chops 1 tbsp. ground ginger

directions

1. Place the soy sauce, brown sugar, garlic, ginger, cumin, and chili paste in a large plastic zipper bag. Squeeze the bag with your fingers to mix the ingredients thoroughly and dissolve the brown sugar, place the pork chops into the marinade, and seal the bag. Allow to marinate in the refrigerator for 2-3 hours. 2. Remove pork chops from the fridge and let sit in room temperature for 30 minutes. 3. Remove the pork chops from marinade, and discard marinade. Shake off excess marinade, and place pork chops into air fryer and program at 392°F for 14-18 minutes until the meat is no longer pink inside. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145°F (63°C). 4. Thinner cuts will cook faster. Repeat process until all chops are cooked. Serve with bed of greens (optional).

10 Skirt Steak with Cilantro & Garlic Sauce

ingredients

SAUCE: STEAK: 1 medium garlic clove 1 tsp. ground cumin 1/2 tsp. salt 1/2 tsp. salt 1 c. coarsely chopped fresh cilantro 1/2 tsp. black pepper 1/4 c. olive oil Two 16 oz. skirt steaks 2 tbsp. fresh lemon juice 1/8 tsp. cayenne

directions

1. For the sauce: mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth. 2. Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of steaks with cumin mixture. 3. Place into air fryer and program to 392°F for 10-12 minutes (medium rare). 4. Repeat process for 2nd steak. Serve steak drizzled with sauce. Rainbow Veggie Ratatouille Bake

ingredients

1 red onion, finely diced 1 tbsp. Balsamic vinegar 3 cloves garlic, finely diced 1 large zucchini 1 c. tomato puree 1 medium eggplant 1/2 c. basil, roughly chopped 4 large roma tomatoes 1 tsp. dried thyme Sea salt & freshly ground black pepper

directions

1. In a saucepan over a medium heat add the onion, garlic and 3 tbsp water. Cook for 7-10 minutes stirring regularly until soft and translucent.

2. Add the tomato puree, basil, thyme and a generous pinch of salt and pepper into the pan and stir. Bring the mixture to the boil before removing from the heat and stirring through the balsamic vinegar. Set aside to cool. 3. Slice the zucchini, eggplant and roma tomato as thin as you can (about 2mm in thickness). Depending on how large your eggplant is you may want to cut each slice in half to create a semi-circle shape so that they sit better in the cooking pan. 4. Pour the tomato sauce into the bottom of the cooking pan. Layer the vegetable disks in lines over the top (ie. tomato, zucchini, eggplant, tomato, zucchini etc...) pushing each one halfway into the tomato puree. Sprinkle the finished arrangement liberally with salt and pepper. 5. Bake in the air fryer for 20 minutes at 356°F. Bake until the vegetables are soft and have a little color. Remove from the air fryer and garnish with more basil before serving. 11 Savory Sweet Potato Layer Bake

ingredients

3 tbsp. butter divided use 2 large red skinned sweet potatoes, peeled and sliced 1/8-inch thick 1 small yellow onion, peeled and sliced 1/8-inch thick 1/2 c. freshly grated Parmesan 1/2 c. shredded Monterey Jack cheese salt and pepper 1/4 c. whole milk

directions

1. Grease the bottom of the cooking pan with 1 tbsp. of the butter. 2. Place a layer of sweet potatoes on the bottom of the pan. Top with a thin layer of onion slices, a little shredded cheese, then season with a small pinch of salt and a little pepper. 3. Continue in layers, gently pressing down as the layers build up, until all ingredients are used, ending with potato slices. Pour the milk over the top, and dot the remaining butter over the top. 4. Broil bake in the air fryer for 46 minutes at 392°F, until the potato feels tender when pierced with a knife. If the dish starts to brown too much, cover it with foil about ½ way through the cooking time. Chicken Ranch Pasta Bake ingredients

8 oz. penne pasta SAUCE: 1 lb. boneless, skinless chicken breasts, cubed 2 tbsp. salted butter 1 tbsp. ranch seasoning/dressing mix 1 tsp. minced garlic 1 tbsp. ranch seasoning/dressing mix TOPPINGS: 1/2 tbsp. all-purpose flour 1 c. Mozzarella cheese 1 pint heavy whipping cream 4 slices cooked bacon, chopped 1/2 c. freshly grated Parmesan cheese fresh chopped parsley (optional) 1/4 tsp. black pepper

directions

1. In a large pot of water, boil penne pasta until al dente, according to package directions. Drain. 2. Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray. 3. Cook chicken in prepared skillet over medium-high heat until no longer pink in center; about 10 to 12 minutes. Remove chicken from skillet and onto a large plate. Cover to keep warm. 4. Carefully wipe skillet clean so you can cook sauce in it. 5. Add butter to skillet and melt it over medium heat. Once melted, add garlic and stir until fragrant; about 1 minute. Whisk in ranch seasoning and flour. Cook for 30 seconds whisking constantly. Slowly whisk in heavy whipping cream. Continue to cook and stir for one minute or until mixture starts to boil. Remove from heat and stir in Parmesan cheese until it completely melts. Season sauce with pepper. 6. Add drained pasta and cooked chicken to ranch sauce in skillet. Stir to combine. 7. Pour this mixture into the air fryer cooking pan. Top with Mozzarella cheese and chopped bacon. Bake in the air fryer for 10 minutes at 446°F until cheese is melted and bubbling. Remove from air fryer and let rest 10 minutes before serving. Serve with fresh parsley if desired. 12 Chicken Pot Pie Casserole ingredients

2 lbs. chicken breast 2 c. water 12 oz. frozen peas and carrots, thawed 4 cans refrigerated crescent rolls 2 c. frozen diced potatoes, thawed 1/2 tsp. poultry seasoning 1 onion, sliced into rings salt and pepper to taste 2 can cream of chicken condensed soup

directions

1. Place the wire rack into the cooking pan. Place the chicken breasts and slice onion onto the rack. 2. Cook chicken breasts and onion for 10 minutes at 320°F, until chicken is cooked through. 3. Allow to cool. Wipe clean the cooking pan. 4. Dice the chicken into 1/2″ cubes. And chop the cooked onion into small pieces. 5. Unroll 2 cans of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up the sides of cooking pan. Don’t worry if sides do not go all the way up. 6. Bake for 6 minutes at 320°F or until the crust is lightly browned. Allow to cool. In a large saucepan, combine chicken cubes, diced onion, water, potatoes and peas and carrots. 7. Stir and cook over medium heat until ingredients are warm (5-10 minutes). 8. Add the soup and poultry seasoning and continue heating for another 5 minutes. If sauce looks too thick, slowly add a little more water until desired consistency is reached. 9. Pour chicken mixture over the baked crust and spread evenly. 10. Unroll the other 2 cans of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish. 11. Bake for 20 minutes at 320°F or until top is golden brown. Roasted Garlic Chicken Spinach White Pizza ingredients

ROASTED GARLIC: 8 oz. boneless, skinless chicken breasts 1 head garlic Kosher salt and freshly ground black pepper, 2 tbsp. olive oil to taste Kosher salt & black pepper, to taste 4 c. chopped spinach PIZZA: Pinch of crushed red pepper flakes, optional 1 c. ricotta cheese 1/4 tsp. dried basil 1/2 tsp. dried thyme 1/4 c. yellow cornmeal 1/4 tsp. dried oregano 1 (13.8-oz can) refrigerated classic pizza crust 3 tbsp. olive oil, divided 8 (1-oz slices) fresh mozzarella cheese directions

1. Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with olive oil; season with salt and pepper. Fold up all 4 sides of the foil and cover tightly. 2. Place into air fryer. Roast for 20-30minutes at 392°F until cloves are golden brown and tender. Let cool before squeezing cloves from skin; reserve and mince 8 garlic cloves. Clean out cooking pan. 3. Heat 2 tbsp. olive oil in a large skillet over medium high heat. Season chicken with salt and pepper. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. 4. Heat remaining 1 tbsp. olive oil in the skillet. Stir in spinach until wilted, about 2-3 minutes; season with red pepper flakes, salt and pepper. Set aside. In a small bowl, whisk together ricotta cheese, thyme, oregano, basil and reserved garlic cloves; season with salt and pepper, to taste. 5. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to lightly greased cooking pan. 6. Top the dough with mozzarella, small scoops of ricotta mixture, the chicken and spinach. 7. Bake for 10-15 minutes at 356°F, or until the crust is golden brown and the cheeses have melted. 8. Remove from cooking pan before slicing. Serve while hot. 13 Pepperoni Pizza Monkey Bread

ingredients

4 cans refrigerated biscuits, each section quartered 2 tbsp. olive oil 1-1/2 c. pepperoni slices, rounds cut in half 2 tsp. oregano 2 c. mozzarella cheese, shredded 2 tsp. garlic powder 1/2 c. parmesan cheese, shredded 2 tsp. pepper 1/2 c. butter marinara sauce for dipping

directions

1. Grease the cooking pan. Place all ingredients in a bowl except for the marinara sauce. Mix gently but well. 2. Spread the mixture into the cooking pan and bake for 15-20 minutes at 356°F, or until tops start to brown. If tops are browning too fast before the inside dough is cooked, cover the top with a sheet of foil. 3. Remove from oven and loosen edges. Place any plate on top of the pan and invert to remove. Do this again with the plate you want to serve on, so that the nice side is up. 4. Pull pieces apart slightly and place a bowl of the warmed marinara sauce for dipping. Enjoy! Easy Chicken Bacon Ranch Pizza

ingredients

Pizza dough homemade or store bought 2/3 c. ranch dressing 3 c. shredded mozzarella cheese 1 1/3 c. chopped cooked chicken 4 strips bacon cooked and crumbled

directions

1. Roll out dough to about a 13-15 inch circle. Place into cooking pan.

2. Top dough with ranch and spread to an even layer. Sprinkle cheese on top. Top with chicken and bacon.

3. Bake for 16-20 minutes at 320°F or until lightly golden.

14 Corn Dogs

ingredients

1/2 c. yellow cornmeal 6 skewers or sticks 1/2 c. flour 1 tbsp. sugar 1/4 tsp. dry mustard 1 tsp. baking powder 1/2 tsp. salt 1/2 c. milk 1 egg, lightly beaten 1 tbsp. melted shortening 6-8 hot dogs / frankfurters 2 tbsp. vegetable oil

directions

1. Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well. 2. Add the milk, egg, oil and shortening, mixing until very smooth. 3. Pour the mixture into a tall glass. Put the frankfurters on sticks. 4. Dip them into the cornmeal batter to coat them evenly. 5. Place into air fryer and program to cook at 392°F for 10-16 minutes or until evenly cooked. Repeat process until all hot dogs are cooked. DESSERTS Churros

ingredients

1 c. water 1 c. flour 1/2 c. margarine or butter 3 eggs 1/4 tsp. salt 1/4 c. sugar 1/4 tsp. ground cinnamon

directions

1. To make churro dough, heat water, margarine and salt to a rolling boil in saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. 2. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture. Spoon mixture into cake decorator’s tube with large star tip (like the kind use to decorate cakes). 3. Squeeze 6-inch loops of dough into cooking pan. Do not overlap. Program to cook at 356°F for 14-20 minutes. Repeat process until all churros are cooked. 4. Mix sugar and the optional cinnamon; roll churros in sugar mixture.

15 Mini Cheesecakes

ingredients

FILLING: CRUST: 1 (8oz.) package cream cheese, softened 1/3 c. graham cracker crumbs 1/4 c. white sugar 1 tbsp. white sugar 1 1/2 tsp. lemon juice 1 tbsp. margarine, melted 1/2 tsp. grated lemon zest 1/4 tsp. vanilla extract 1 egg

directions

1. Grease 12 mini muffin cups. 2. In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. 3. Place muffin cups into air fryer. Program at 320°F for 6 minutes, then remove to cool. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. 4. Program at 320°F for 12-16 minutes. Repeat process until all cheesecakes are cooked. Rosemary Shortbread

ingredients

1/3 c. sugar 1 c. flour 2 tsp. chopped fresh rosemary 1 stick (4oz.) salted butter, cold & cut into chunks

directions

1. Pulse everything in a food processor briefly just until combined. 2. Press the crumbly mixture into 2-inch rounds, and 1/4-inch thick inside a heat resistant pan that can fit into the air fryer. 3. Place into air fryer and program to 320°F for 6-8 minutes or until golden on the edges.

16 Apricot Pocket Pies

ingredients

4 apricots 4 tsp. butter 8 tsp. brown sugar cinnamon, for sprinkling 14 oz. store bought pie dough

directions

1. Halve the 4 apricots and remove pits. 2. Place 1/2 tsp. butter, 1 tsp. brown sugar, and a pinch of cinnamon inside each of the 2 halves, then put the halves back together. 3. Roll out a 14 oz. (9-inch) store-bought pie crust dough and cut four 6-inch circles. Wrap each whole apricot in a circle of dough and pinch the edges to enclose fully. Sprinkle the tops of the pies with the sanding sugar. 4. Place pocket pies pinch side down into air fryer. Program to 356°F for 20-24 minutes or until golden. Grand Marnier Souffle ingredients

1 tbsp. butter, melted 1 tsp. freshly grated orange zest 1 tbsp. white sugar 1 tbsp. brandy-based orange liqueur 5 tsp. butter melted (such as Grand Marnier®) 5 tsp. flour 1/8 tsp. vanilla extract 1/4 c. cold milk 2 egg whites 2 egg yolks 1/4 c. white sugar, divided

directions

1. Brush the insides of 2 (8oz) ramekins with 1 tbsp. melted butter and sprinkle with 1 tbsp. sugar. 2. Melt 1 tbsp. butter and 2 tsp. butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3-4 minutes. Remove from heat and transfer to a mixing bowl. 3. Stir orange zest and 1 tbsp. brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 tsp. vanilla; mix until smooth. 4. Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds its shape, but is not stiff. 5. Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4 inch of space at the top. Place ramekins into air fryer and program to 320°F for 16-30 minutes until risen and browned. 17 Baked Pears

ingredients

2 ripe, firm Bartlett pears 2 tbsp. maple syrup 1/2 lemon water 1 tbsp. unsalted butter 1/2 tsp. pure vanilla extract 2 tbsp. packed dark brown sugar

directions

1. Peel the pears and halve them lengthwise. Scoop out cores using a small spoon. 2. Rub the pears with the lemon juice to prevent browning. 3. In a saucepan, melt the butter. Add the brown sugar and maple syrup and cook over moderately low heat, stirring, until the sugar is dissolved. Add the pears and turn them several times to coat with the syrup. 4. In a shallow oven-safe dish (not included), arrange the pears, cut side down, in a single layer and pour sauce over them. Place oven-safe dish into air fryer and program to 392°F for 26 minutes or until just softened and golden. 5. Transfer the pears to a platter and keep warm. If necessary, add a little water to the sauce to thin the syrup. Remove from heat and stir in vanilla. Pour the syrup over the pears and serve warm or at room temperature. Maxi-Matic, USA

18401 E. Arenth Ave City of Industry, CA 91748-1227