开云体育

Crab Rangoon Recipe Even better than ordering takeout, this Crab Rangoon recipe is very simple to make, and is such an irresistible appetizer! Prep Time20minutes mins Cook Time20minutes mins Total Time40minutes mins Course: Appetizer, Side Dish Cuisine: Asian Keyword: homemade takeout 开云体育s: 25 servings Calories: 44kcal Author: The Chunky Chef Ingredients Crab rangoon 8 oz cream cheese softened to room temperature 3 oz imitation crab meat drained 2 green onions chopped 1-2 cloves garlic minced 1 1/2 tsp Worcestershire sauce 1 1/2 tsp granulated sugar 1/2 tsp soy sauce pinch cayenne pepper 1 package wonton wrappers Chinese Mustard Sauce 1/2 cup dijon mustard 1/4 cup rice vinegar 1/4 cup hot water 1 Tbsp sugar generous drizzle of honey 1 tsp sesame oil Garnish additional sliced green onions Instructions Make sauce Add all mustard sauce ingredients in a small bowl and whisk until well combined. Cover and chill. Prepare Add oil to dutch oven (or other large heavy bottomed pot) and heat over MED heat to 350°F. Line a baking sheet with a paper towel, then top with a wire cooling rack. Set aside, near the stove. Make filling Combine all crab rangoon ingredients, except wonton wrappers, into a food processor. Pulse until mixture is mostly smooth. Assemble rangoons Place wontons wrappers on flat surface, and spoon approximately 1 Tbsp of filling into the center of each wonton wrapper. Fill a small bowl or glass with water, using your fingers or a pastry brush to "paint" the outer edges of your wonton wrappers with the water. Bring 2 opposite sides of the wrappers together, pinching closed, then bring the 2 other sides towards the middle and pinch to seal all edges. You can fold these any way you like, so long as the edges are sealed so your filling doesn't come out while cooking. Fry Add 5-6 rangoons to preheated oil and fry for 1-2 minutes or until golden brown. Remove to prepared wire cooling rack topped baking sheet, and repeat with any remaining rangoons, frying 5-6 rangoons (or less) at a time. Garnish and serve Sprinkle fried rangoons with additional sliced green onions and serve warm. Notes Recipe makes approximately 25 crab rangoon. Extra wonton wrappers can be wrapped in plastic wrap and frozen in a freezer-safe container. Serve these rangoons with any dipping sauce you'd like... sweet and sour, sweet chili sauce, duck sauce, etc. If you're worried about any potential graininess, feel free to use an equal amount of powdered sugar.Oven Baked Directions: Preheat oven to 400°F, and line a baking sheet with parchment paper or aluminum foil. Add assembled crab rangoon to baking sheet, and bake for 10-13 minutes, until golden brown at the edges and seams.Air Fryer Directions: Preheat air fryer to 370°F. Spray air fryer basket lightly with nonstick cooking spray, then add assembled crab rangoon in a single layer. Spray rangoons with nonstick cooking spray. Air fry for 8-10 minutes, then gently flip rangoons over and air fry another 2-4 minutes, until golden brown.Nutrition Calories: 44kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 117mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg Source: The Chunky Chef ~~~~~ Rhonda in MO

Sesame Noodles These sesame noodles have a rich sauce that's savory with a hint of spice and sweetness. Prep Time15minutes mins Cook Time10minutes mins Total Time25minutes mins Course: Side Dish Cuisine: Asian Keyword: 30 minute meal 开云体育s: 8 servings Calories: 285kcal Author: The Chunky Chef Ingredients Pasta 16 oz dried linguine pasta Sauce 1/3 cup reduced sodium soy sauce 3 Tbsp toasted sesame oil 2 Tbsp rice vinegar 1 - 2 Tbsp granulated sugar 1 tsp chili garlic sauce or more, to your tastes 3/4 tsp dried ginger 1/2 tsp garlic powder pinch of black pepper Garnishes 4 green onions thinly sliced on a diagonal sesame seeds for garnish Instructions Prepare Bring a large pot of salted water to a boil. Cook pasta Boil pasta until al dente, according to package directions. Drain. Make sauce While pasta is cooking, whisk together the soy sauce, sesame oil, rice vinegar, sugar, chili garlic sauce, dried ginger, garlic powder, and black pepper. Toss and serve After pasta is drained, toss with sauce mixture until well combined and all noodles are coated. Sprinkle with sesame seeds and green onions if desired. Serve hot or cold. Notes If you prefer the original recipe from 2014, scroll down a bit and I've included it below for your convenience. These noodles aren't particularly saucy, but if you'd prefer them to be, just double all the sauce ingredients. If you'd prefer to use fresh garlic and ginger, use about 1 1/2 - 2 tsp of minced fresh ginger, and 2-3 cloves of finely minced garlic.Nutrition Calories: 285kcal | Carbohydrates: 48g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 418mg | Potassium: 185mg | Fiber: 2g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg Source: The Chunky Chef ~~~~~ Rhonda in MO

Slow Cooker Teriyaki Chicken This teriyaki chicken is cooked in a delicious homemade ginger teriyaki sauce, then the chicken is shredded, and the sauce is cooked down to become thick and luscious. Combine it all and serve over some rice, and you're on the way to a hearty weeknight dinner the whole family will love! Prep Time15minutes mins Cook Time6hours hrs 10minutes mins Total Time6hours hrs 25minutes mins Course: Entree, Main Course Cuisine: American, Asian Keyword: easy chicken recipe, slow cooker chicken recipe 开云体育s: 6 servings Calories: 268kcal Author: The Chunky Chef Ingredients 3 large boneless skinless chicken breasts about 2 lbs. 3/4 cup reduced-sodium soy sauce 1/2 cup packed light brown sugar 1/4 cup + 1 Tbsp rice vinegar 2 Tbsp honey 1 Tbsp grated fresh ginger 3 cloves garlic minced 2 tsp chili garlic sauce 1 1/2 tsp toasted sesame oil 1/4 tsp black pepper Slurry 3 Tbsp cold water 3 Tbsp cornstarch Garnish sliced green onions sesame seeds Instructions Prepare If needed, trim chicken breasts of excess fat. Place chicken breasts in the bottom of a slow cooker insert. Combine sauce In a small mixing bowl, add soy sauce, light brown sugar, rice vinegar, honey, fresh ginger, garlic, chili garlic sauce, sesame oil, and black pepper. Whisk to combine well. Cook and shred Pour over chicken and cook on LOW for 6-7 hours. Remove chicken to a cutting board and shred. Reduce sauce Skim excess fat from the cooking liquid, then transfer the liquid to a saucepan. Heat over MED heat. In a small mixing bowl, combine the slurry ingredients (water and cornstarch) until smooth, then stir into saucepan. Continue heating and stirring over MED heat for a few minutes, until sauce has thickened a bit. Combine Add shredded chicken back to the slow cooker. Pour sauce over chicken and toss to coat. Serve Serve hot, over rice, sprinkled with green onions and sesame seeds. Notes I've estimated this recipe serves approximately 6 people, however feel free to divide it up into as many servings as you'd like. It's important to mix the cornstarch and cold water as directed, rather than just adding plain cornstarch to the hot liquid. Add plain cornstarch, without whisking it into a cold liquid first, will cause it to clump up into a bunch of tiny pieces that won't taste good. Mixing it with water allows it to incorporate into the sauce and thicken it as it cooks, with no clumping.Nutrition Calories: 268kcal | Carbohydrates: 31g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1367mg | Potassium: 576mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg Source: The Chunky Chef ~~~~~ Rhonda in MO

Ginger Sesame Salmon Bites Tender and flaky bites of salmon are coated with a ginger sesame sauce, all cooked together in one pan, and ready in about 20-25 minutes! Prep Time10minutes mins Cook Time10minutes mins Total Time20minutes mins Course: Main Course Cuisine: American Keyword: easy salmon recipe 开云体育s: 4 servings Calories: 224kcal Author: The Chunky Chef Ingredients 1/4 cup reduced sodium soy sauce 1 1/2 Tbsp rice vinegar 1 1/2 Tbsp maple syrup 5 cloves garlic minced 1 inch piece fresh ginger finely minced or grated 3 tsp toasted sesame seed oil 1/4 tsp black pepper 1 lb. salmon filet cut into 1 inch pieces 1 Tbsp vegetable oil Garnishes black and white sesame seeds green onions sliced thinly Instructions Make sauce In a small mixing bowl, combine soy sauce, vinegar, maple syrup, garlic, ginger, sesame oil, and black pepper. Whisk to combine well. Sear salmon Heat a large heavy bottomed skillet with a lid (you'll need the lid later - or if you don't have a skillet with a lid, you can use foil later), over MED HIGH heat. Once hot, add vegetable oil. Add salmon pieces in a single layer, and let them cook undisturbed for about 2 minutes. Gently flip salmon pieces over and cook an additional 1-2 minutes on the other side. Add sauce Pour the sauce into the skillet, swirling it around to make sure the sauce is around each piece of salmon. Cover the skillet (or cover with foil if your skillet doesn’t have a lid), and cook for another 4-5 minutes, stirring and flipping the salmon occasionally, or until salmon is cooked through and flakes easily with a fork. Taste Give the salmon and sauce a taste and see if it needs any salt, if so, add a pinch of kosher or sea salt. Serve Serve hot, garnished with sesame seeds and green onions, and with rice if desired. Notes I've estimated this recipe serves 4, but please feel free to divide it up into as many servings as you'd like. If you don't have fresh ginger, you can use 1 Tbsp of ginger paste (like gourmet garden brand). This recipe tastes best when using real maple syrup. We love to serve this salmon over my Garlic Ginger Rice, or plain white rice.Nutrition Calories: 224kcal | Carbohydrates: 7g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 625mg | Potassium: 648mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg Source: The Chunky Chef ~~~~~ Rhonda in MO

Ginger Black Pepper Beef Stir Fry This black pepper beef stir fry is made with tender pieces of steak that are tossed in a deliciously sticky, savory, and slightly sweet sauce that perfectly coats the beef and veggies! Prep Time15minutes mins Cook Time20minutes mins Total Time35minutes mins Course: Main Course Cuisine: Asian Keyword: beef stir fry, stir fry recipe 开云体育s: 4 servings Calories: 287kcal Author: The Chunky Chef Ingredients Sauce 1/4 cup dark soy sauce regular light soy sauce will work as well 1/4 cup oyster sauce 1 Tbsp Chinese rice wine not rice vinegar 1 cup reduced sodium beef broth 2 tsp ground black pepper 2 Tbsp packed light brown sugar 2 Tbsp cornstarch Stir fry 1 lb flank steak sliced thinly, across the grain 1/2 tsp black pepper 1/4 tsp kosher salt 3 1/2 Tbsp vegetable oil divided 1 medium yellow onion sliced so you have roughly 2" long pieces 1 - 2 Thai red chile peppers sliced 8 oz white button mushrooms sliced 4 cloves garlic minced 2 Tbsp grated fresh ginger 10 oz snow peas Garnishes sliced green onions sesame seeds sliced Thai chiles Instructions Make sauce In a small bowl, combine sauce ingredients (dark soy sauce, oyster sauce, rice wine, beef broth, black pepper, brown sugar, and cornstarch. Whisk to combine, then set aside. Sear beef Season steak slices with 1/2 tsp black pepper, and 1/4 tsp kosher salt. Heat a large skillet over MED HIGH heat. Once hot, add 1.5 Tbsp of the oil, then add steak in a single layer for 2-3 minutes, stirring occasionally so both sides cook and brown. Remove steak to a plate. Depending on the size of your pan, you may need to cook the beef in batches. Stir fry veggies To the same skillet, still over MED HIGH heat, add another 1 Tbsp of vegetable oil. Add mushrooms, stirring occasionally, cooking until they’re golden brown. Set aside on the plate with the steak. Add the last 1 Tbsp of oil, and the onion and Thai chiles. Cook for 2-3 minutes, stirring often, until softened and fragrant. Reduce heat to MED, then add garlic, ginger, and snow peas and cook for 1-2 minutes, stirring often. Combine Add the steak and mushrooms from the plate. Stir to combine. Give the sauce from step 1 a whisk to redistribute the cornstarch, then pour sauce into the skillet. Cook several minutes, stirring often, until mixture simmers and thickens enough to coat the back of a wooden spoon. Serve Serve hot, garnished with plenty of green onions, sesame seeds, and some additional sliced Thai chiles. We like to serve this beef over rice. Notes I've estimated this recipe serves 4, but feel free to divide it up into as many servings as you'd like. Since this is a stir fry, things move fairly quickly. I definitely recommend making sure all veggies are prepped, etc, and following the steps in the order I’ve written them, so things are prepped and ready for you. Otherwise, it can get pretty hectic.Nutrition Calories: 287kcal | Carbohydrates: 26g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 68mg | Sodium: 1532mg | Potassium: 964mg | Fiber: 4g | Sugar: 13g | Vitamin A: 787IU | Vitamin C: 49mg | Calcium: 88mg | Iron: 4mg Source: The Chunky Chef ~~~~~ Rhonda in MO

10 Minute Homemade Teriyaki Sauce Teriyaki Sauce is super easy, takes only 10 minutes to make and is way better than store-bought! Made with simple ingredients, this is going to become a staple for your kitchen. Prep Time5minutes mins Cook Time5minutes mins Total Time10minutes mins Course: Sauce Cuisine: Asian American Keyword: homemade teriyaki sauce, teriyaki sauce 开云体育s: 2 cups Author: Alyssa Rivers Ingredients 1 cup low-sodium soy sauce 1/2 cup brown sugar 2 tablespoons apple cider vinegar 3 garlic cloves minced 2 teaspoons sesame oil 1 teaspoon fresh grated ginger 1/4 cup water 3 tablespoons cornstarch Instructions In a medium-sized saucepan over medium-high heat, whisk together 1 cup low-sodium soy sauce, 1/2 cup brown sugar, 2 tablespoons apple cider vinegar, 3 garlic cloves, minced, 2 teaspoons sesame oil, and 1 teaspoon fresh grated ginger. Heat over medium-high heat and bring it to a simmer. In a small bowl, whisk together 1/4 cup water and 3 tablespoons cornstarch then add it into the saucepan. Whisk the sauce constantly until it starts to thicken. Remove from heat and cool. Use the homemade sauce immediately as needed or store it in a tightly sealed jar for up to two weeks. Notes Originally Posted on June 18, 2021 Updated on April 29, 2024Nutrition Calories: 735kcal | Carbohydrates: 155g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 8538mg | Potassium: 664mg | Fiber: 2g | Sugar: 111g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 6mg Source: The Recipe Critic ~~~~~ Rhonda in MO

Chocolate Pecan Pie Chocolate pecan pie is a sweet, decadent dessert with a buttery crust filled with gooey caramel, crunchy pecans, and rich chocolate. It's the perfect pie to share this Thanksgiving. It will knock your family's socks off! Prep Time10minutes mins Cook Time55minutes mins Total Time1hour hr 5minutes mins Course: Dessert Cuisine: American Keyword: Chocolate Pecan Pie, Chocolate pecan pie recipe, pecan pie chocolate on top, thanksgiving pies 开云体育s: 8 servings Author: Alyssa Rivers Ingredients 1 Grandma’s pie crust, or store-bought 1 cup chopped semi-sweet chocolate, or chocolate chips ? cup unsalted butter, melted 1 cup packed dark brown sugar 1 cup dark corn syrup 4 large eggs, lightly beaten 1 tablespoon vanilla extract 2 cups pecans, whole or chopped Instructions Preheat the oven to 375 degrees Fahrenheit. Roll out the 1 Grandma’s pie crust, and place it in a 9-inch pie pan. Flute the edges and place the crust in the freezer for at least 20 minutes. Keep it there until the filling is ready. Add the ? cup unsalted butter, 1 cup packed dark brown sugar, and 1 cup dark corn syrup to a large bowl and mix until combined. Add 4 large eggs, and 1 tablespoon vanilla extract. Mix until thoroughly combined. Add 2 cups pecans, to the bottom of the chilled pie crust, followed by 1 cup chopped semi-sweet chocolate,. Pour the sugar mixture over the top of the pecans and chocolate. Bake for 15 minutes in the preheated oven before lowering the temp to 350 degrees Fahrenheit. Bake for an additional 35-40 minutes, until the center of the pie still has just a slight wobble to it but is almost completely set. Remove the pie from the oven and let it cool completely on a cooling rack before chilling in the refrigerator until you are ready to serve it. Nutrition Calories: 712kcal | Carbohydrates: 86g | Protein: 8g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 195mg | Potassium: 339mg | Fiber: 5g | Sugar: 69g | Vitamin A: 321IU | Vitamin C: 0.3mg | Calcium: 80mg | Iron: 3mg Source: The Recipe Critic ~~~~~ Rhonda in MO

Crustless Pumpkin Pie Crustless pumpkin pie has rich spices, creamy pumpkin, and a perfectly smooth texture. The custard holds its shape beautifully. Whether you're keeping things simple or exploring a gluten-free option, this pie gives all the nostalgic vibes of the classic. Prep Time5minutes mins Cook Time1hour hr cooling time5hours hrs Total Time6hours hrs 5minutes mins Course: Dessert, holiday Cuisine: American Keyword: Crustless Pumpkin Pie, homemade pumpkin pie, Thanksgiving pumpkin pie 开云体育s: 8 servings Author: Alyssa Rivers Ingredients ? cup granulated sugar 3 tablespoons cornstarch 1 teaspoon ground cinnamon ? teaspoon salt ? teaspoon ground ginger ? teaspoon ground cloves 2 large eggs slightly beaten 1 (15-ounce) can pumpkin puree 1 (12-ounce) can evaporated milk Instructions Preheat the oven to 325 degrees Fahrenheit and spray a 9-inch pie pan with pan spray. Add ? cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, ? teaspoon salt, ? teaspoon ground ginger, and ? teaspoon ground cloves to a large bowl and whisk until combined. Add 2 large eggs, 1 (15-ounce) can pumpkin puree, and 1 (12-ounce) can evaporated milk to the sugar mixture and whisk until smooth and evenly combined. Alternatively, add all the ingredients to a large blender at the same time and blend on high speed for about 20 seconds until fully combined. Add the pumpkin pie mixture to the prepared pie pan and bake for 50-60 minutes, until the very center has a slight wobble and the edges are fully set when slightly jiggled. Let the pie cool for at least an hour before chilling in the refrigerator for at least 4 hours before serving. Top with whipped cream, if desired. Nutrition Calories: 176kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 53mg | Sodium: 209mg | Potassium: 257mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8434IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 1mg Source: The Recipe Critic ~~~~~ Rhonda in MO

Ricotta Pie This creamy Ricotta Pie has a milky cinnamon flavor with a hint of lemon. The flavor is incredible, and it's surprisingly light. Prep Time30minutes mins Cook Time50minutes mins chill time4hours hrs Total Time5hours hrs 20minutes mins Course: Dessert Cuisine: Italian, Italian American Keyword: Lemon Ricotta Pie Recipe, Ricotta Pie, Ricotta Pie Recipe, Sweet Ricotta Pie 开云体育s: 8 servings Author: Alyssa Rivers Ingredients Pasta Frolla (Sweet Shortcrust) 1 ? cups all-purpose flour ? cup powdered sugar ? teaspoon baking powder ? teaspoon salt ? cup unsalted butter 1 large egg Ricotta Filling 2 cups whole milk ricotta, drained if needed ? cup sour cream ? cup granulated sugar 3 tablespoons all-purpose flour 1 tablespoon fresh lemon juice 2 tablespoons lemon zest 1 ? teaspoons vanilla extract ? teaspoon ground cinnamon 3 large eggs Instructions Preheat the oven to 350 degrees Fahrenheit. Pasta Frolla (Sweet Shortcrust) Add the 1 ? cups all-purpose flour, ? cup powdered sugar, ? teaspoon baking powder, and ? teaspoon salt to a large bowl and whisk until combined. Grate the ? cup unsalted butter on a box grater and then toss with the flour mixture. Add the 1 large egg and stir until combined, using your hands to gently knead it into the flour mixture until it forms a dough. On a clean, lightly floured surface, roll out the dough until you have a large circle that is about 11 inches across, then transfer it into a 9-inch pie dish, pressing it down into the bottom and crimping the edge as desired. Chill the crust in the freezer while you prepare the filling. Ricotta Filling Whip the 2 cups whole milk ricotta, ? cup sour cream, and ? cup granulated sugar together for 2-3 minutes with a hand mixer Add the 3 tablespoons all-purpose flour, 1 tablespoon fresh lemon juice, 2 tablespoons lemon zest, 1 ? teaspoons vanilla extract, and ? teaspoon ground cinnamon. Beat in the 3 large eggs one at a time. Bake for 45-50 minutes, until the center of the pie only has a slight wobble to it if lightly shaken. Remove the pie from the oven and let it room to room temperature before chilling overnight in the refrigerator. Dust with powdered sugar before serving. Source: The Recipe Critic ~~~~~ Rhonda in MO

The Easiest Fresh Strawberry Pie This easy and fresh strawberry pie features sweet, juicy strawberries, and a flaky, homemade crust all covered in juicy berry glaze. Top it off with a dollop of whipping cream for some extra indulgence, and you have the best summer dessert ever! Prep Time30minutes mins Cook Time15minutes mins Total Time45minutes mins Course: Dessert Cuisine: American Keyword: strawberry pie, strawberry pie recipe 开云体育s: 12 people Author: Alyssa Rivers Ingredients 1 9 inch pie crust 2 tbsp cornstarch 3/4 cup sugar 1 cup. Water 1 3 ounce package strawberry jello 4 cups fresh strawberries sliced Fresh whipping cream. Instructions Bake the crust according to package directions. To help the crust stay in place while baking, Line the crust with aluminum foil and bake for 8 minutes, remove foil, and bake for an additional 5. In a small saucepan, combine cornstarch, sugar and water and whisk until smooth. Bring it to a boil and whisk for 2 minutes until it starts to thicken. Remove from the heat and stir in the strawberry jello until dissolved. Let the mixture cool for about 15 minutes. Place the strawberries into the crust and pour the cooled mixture over the strawberries. Refrigerate 3 hours or overnight until set. Serve with fresh whipping cream. Notes Originally posted June 9, 2019 Updated on July 1, 2023Nutrition 开云体育: 8g | Calories: 830kcal | Carbohydrates: 98g | Protein: 11g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Sodium: 683mg | Potassium: 235mg | Fiber: 5g | Sugar: 15g | Vitamin A: 7IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 5mg Source: The Recipe Critic ~~~~~ Rhonda in MO

Air Fried Sweet Potato Pie Prep Time: 10 minutes Total Time: 1 hour 40 minutes Yield: 1 mini pie, about 2-4 servings Ingredients 1 6-ounce sweet potato 1 teaspoon vegetable oil All-purpose flour, for dusting the work surface 1 9-inch prepared pie dough, store-bought or homemade, at room temperature 2 large eggs ? cup heavy cream 2 tablespoons maple syrup 1 tablespoon light brown sugar 1 tablespoon melted butter ? teaspoon vanilla extract ? teaspoon salt ? teaspoon ground cinnamon ? teaspoon ground nutmeg Whipped cream, for serving (optional)Directions Rub the sweet potato with the vegetable oil so it is evenly coated. Place in the basket of the Air Fryer and close the drawer. Set the temperature to 400 degrees Fahrenheit and the timer for 30 minutes. Once the timer goes off, the sweet potato should be cooked and tender. Remove from the Air Fryer and allow to cool for 20 minutes. Once cool enough to handle, peel the skin off and mash with the back of a fork in a medium bowl. Set aside. While the sweet potato cooks, dust your work surface with a bit of the flour. Lay the prepared pie dough on top. Place an 8-inch plate face down on top of the pie dough and, using it as a template, cut around its edges to make an 8-inch pie shell. Discard the remaining dough and lay the formed dough into the Pie Pan. Make sure to fold the edges of the dough under itself, so that the folded edges sit on the rim of the Pie Pan. Crimp the edges of the pie dough to form a decorative edge to the pie dough. Place in the basket of the Air Fryer and set aside. Once the sweet potato is cooled and mashed, add the eggs, cream, maple syrup, sugar, butter, vanilla, salt, cinnamon and nutmeg to the bowl and whisk well to combine. Pour the sweet potato batter into the pie shell, place the basket into the Air Fryer drawer, and close the door. Set the temperature of the Air Fryer to 320 degrees Fahrenheit and the timer for 30 minutes and cook the pie until the crust is golden brown, and the pie is just set. When done, carefully remove the Pie Pan from the Air Fryer, and allow the pie to cool for about 20 minutes before removing it from the Pie Pan using a flexible spatula. Serve with whipped cream, if desired. Cooks note: This recipe was specifically developed for Emeril's 3 quart Air Fryer. Source: Emeril's Test Kitchen ~~~~~ Rhonda in MO

Chocolate Chip Pie With Bourbon Cream Prep Time: 30 minutes Total Time: 1 1/2 hours Yield: One 9-inch pie Ingredients 1/2 recipe Basic Pie Dough 8 tablespoons (1 stick) unsalted butter 1 1/2 cups sugar 3 large eggs 2 cups all-purpose flour 2 teaspoons bourbon 1 cup chopped walnuts 8 ounces bittersweet chocolate, chopped 3 cups Bourbon Cream Directions Preheat the oven to 350°F. Prepare the Basic Pie Dough and line a pie pan. Refrigerate until ready to fill. In a bowl cream together the butter, sugar, and eggs. Stir in the flour and bourbon, and fold in the walnuts and chocolate. Pour into the pie shell. Bake until golden brown, about 1 hour. Remove from the oven and allow to cool. When the pie is almost cool, prepare the Bourbon Cream. To serve, spread about 1/3 cup of the Bourbon Cream onto each plate and top with a wedge of the pie. Source: Emeril's New New Orleans Cooking ~~~~~ Rhonda in MO

Pecan-Cream Cheese Pie With Thanksgiving right around the corner, you may be daydreaming about pie like we are. Check out this pie! It's like pecan pie and cheesecake all wrapped into one! Or click here for more of our favorite pie recipes! Prep Time: 15 minutes Total Time: 1 1/2 hours plus time for pastry to rest Yield: 6 to 8 servings Ingredients One recipe Basic Sweet Pie Crust, unbaked and rolled to 1/8-inch thickness 8 ounces cream cheese, softened at room temperature 3 large eggs plus 1 egg yolk 1 cup sugar 1 cup light Karo syrup 1 teaspoon vanilla extract 1 cup chopped pecansDirections Preheat the oven to 325°F and position a rack in the lower third of the oven. Fit the pie dough into a 9- or 10-inch pie plate and crimp the edges decoratively. Refrigerate for at least 30 minutes or up to 1 day (covered). Whisk the cream cheese until smooth, then add the egg yolk and whisk until well-combined. Spoon the mixture onto the bottom of the pie crust. In a mixing bowl, combine the eggs, sugar, Karo syrup, and vanilla and mix until smooth. Add the pecans and stir to combine. Pour the pecan mixture over the cream cheese layer and transfer pie to the oven. Bake until crust is deeply golden and the top of the pie cracks just a bit and seems firm and set in the center, usually about 1 hour and 10 to 1 hour and 15 minutes. Transfer pie to a wire rack to cool. Serve warm or at room temperature. Source: Emeril's Test Kitchen ~~~~~ Rhonda in MO

Peach and Blackberry Cobbler Make this when fresh peaches and blackberries make their appearance in farmer's markets and roadside stands for a true taste of summer! Prep Time: 30 minutes Total Time: 1 1/2 hours Yield: 6 servings Ingredients 8 large firm-ripe peaches, peeled and cut into thick wedges Juice of 1 lemon 1 ? cups fresh blackberries 6 tablespoons sugar 3 tablespoons cornstarch ? teaspoon grated fresh ginger ? teaspoon ground cinnamon For the Biscuit Topping: 1 ? cups all purpose flour, plus a bit extra for the work surface 1/3 cup sugar 1 teaspoon baking powder ? teaspoon baking soda ? teaspoon salt 4 tablespoons cold unsalted butter, cut into cubes 2/3 cup buttermilk ? teaspoon vanilla extract 3 tablespoons heavy cream, for brushing biscuit tops Coarse or granulated sugar, for sprinkling on top of biscuitsDirections Toss the peach wedges with the lemon juice in a large bowl – this will prevent them from discoloring. Pour off most of the excess juice. Add the berries, sugar, cornstarch, ginger, and cinnamon and toss to thoroughly combine. Transfer the fruit mixture to an 8-inch square baking pan or other similarly sized baking dish with a capacity of about 2 quarts. Set aside while you prepare the biscuit topping. Preheat the Emeril Lagasse Power AirFryer 360 to 400 degrees F. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter and, using your fingers or a pastry blender, work the butter into the flour until the mixture resembles crumbs. Combine the buttermilk and vanilla and pour into the dry ingredients. Using a fork or spoon, mix gently to combine the wet with the dry ingredients. You may need to knead the dough a couple of times near the end to make sure that the wet is evenly distributed; take care not to overwork the dough. Transfer the dough to a clean work surface that has been sprinkled lightly with flour and pat the dough to a thickness of about ?-inch thick. Using a floured cutter or the rim of a sturdy glass, cut the dough into rounds. Gather any scraps and repeat with any remaining dough. Arrange the dough rounds on top of the fruit mixture in an even layer. Using a pastry brush, brush the top of the dough with the cream and then sprinkle with the coarse sugar. Bake the cobbler in the center of the air fryer until the biscuits are golden brown and cooked all the way through (a toothpick inserted into the biscuit topping should come out clean) and the fruit is tender, usually 30 to 35 minutes. There should be evidence of bubbling juices around the biscuits and the edges of the pan. Note: if the biscuits begin to brown too much on top before they’re cooked through, cover the top loosely with aluminum foil until the cobbler is done. Serve the cobbler warm or at room temperature, with a scoop of vanilla ice cream on top or a dollop of whipped cream. Source: Emeril's Test Kitchen ~~~~~ Rhonda in MO

Mini Tennessee Whiskey Pecan Pies Yield: 24 mini pies Ingredients 3 ounces cream cheese, softened at room temperature 1/2 cup unsalted butter, softened, plus 1 tablespoon melted 1 cup all-purpose flour 1 large egg, lightly beaten 3/4 cup packed light brown sugar 1 tablespoon Tennessee whiskey 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup finely chopped pecansDirections In the bowl of an electric mixer fitted with the paddle attachment, blend the cream cheese and softened butter until smooth and thoroughly blended. Add the flour and stir until just combined; do not overmix. Transfer the dough to a piece of plastic wrap and wrap tightly. Refrigerate for 1 hour, or until thoroughly chilled. Preheat the oven to 325 degrees F. When the dough has chilled, remove it from the refrigerator and divide it into 24 even portions. Roll the dough into smooth balls; they should be about 1-inch in diameter. Transfer the dough portions to the wells of a mini-muffin pan. Using your fingers, press the dough onto the bottom and all the way up the sides of the wells. In a small bowl, beat the egg together with the brown sugar, melted butter, whiskey, vanilla, and salt. Divide the pecan pieces evenly among the wells of the muffin tin, then spoon the egg mixture over the nuts, dividing it evenly between the wells. Bake the pies until the pastry is golden brown and the filling is set, 25 to 30 minutes. Set aside on a cooling rack, then carefully remove the mini pies from the pan and allow to cool completely before storing in airtight tins. Source: Emeril ~~~~~ Rhonda in MO

Traditional Treacle Tart By Kimberly Killebrew Great Britain's famous dessert featuring a buttery, flaky pastry crust with a sweet and gooey lemon-infused filling! 5 from 155 votes Prep Time25minutes mins Cook Time40minutes mins Pastry Crust Chill Time30minutes mins Total Time1hour hr 35minutes mins CourseDessert, Tea CuisineBritish, english 开云体育s7 Calories378 kcal Ingredients For the Shortcrust Pastry: 1.53 cup all-purpose flour 0.44 teaspoon salt 4.38 tablespoons unsalted butter , chilled 4.38 tablespoons lard , chilled How to Render Lard (click link check out our tutorial on how to easily make your own lard!) 0.29 cup ice cold water For the Treacle Filling: 1.09 cups golden syrup Homemade Golden Syrup (click the link for the recipe to make your own!) grated zest and juice of one lemon 1.09 cups fresh white breadcrumbs (do not use store-bought. Use fresh bread and either let it sit out for one day or toast the slices and then pulse them in a food processor) 2.63 tablespoons heavy cream 0.88 egg Instructions For the Shortcrust Pastry: Place the flour and salt in a food processor and pulse to blend. Next add the cold butter and lard. Pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky. The mixture is done when it resembles large streusel-like crumbs and when you take some and press it between your fingers it will hold together. Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 30 minutes before using. (The shortcrust pastry can be refrigerated for a few days or frozen for up to 3 months.) Preheat the oven to 375 degrees F. Roll out the pastry dough. I find it easiest to roll it out on to plastic wrap, it makes transferring it to the tart pan easy. Roll the pastry dough out so that there's a little excess around all sides of the tart pan (it will shrink when baked). You will need a 9-inch fluted tart pan with a removable bottom (also commonly called quiche pans). Carefully place the pastry crust into the tart pan and pierce it multiple times with a fork. Line the pastry crust with parchment paper and fill it with dried beans or similar. Place the tart on the middle shelf of the oven and bake for 10-15 minutes. Remove the beans and parchment paper and continue to bake for another 5-10 minutes or until the crust is a very pale golden. For the treacle filling: While the shortcrust is baking prepare the filling. Place the golden syrup, lemon zest and lemon juice in a medium saucepan. Heat the syrup until hot and runny and then stir in the breadcrumbs. Turn off the heat and let the mixture sit for 5 minutes. Lightly beat the egg and cream together with a fork. Pour the egg/cream mixture into the saucepan with the treacle mixture and stir quickly to combine. Pour the hot mixture into the tart crust. Place the tart on the middle shelf of the oven (still heated at 375 degreesF) and bake for 20-25 minutes or until the pastry is golden and the filling is nicely browned. Remove the tart from the oven and let it cool. Treacle tart is traditionally served warm with clotted cream, whipped cream, or custard. You can also serve it with ice cream. Nutrition Calories: 378kcalCarbohydrates: 65gProtein: 5gFat: 11gSaturated Fat: 6gCholesterol: 47mgSodium: 227mgPotassium: 75mgFiber: 2gSugar: 43gVitamin A: 795IUVitamin C: 3mgCalcium: 52mgIron: 2mg Source: Daring Gourmet ~~~~~ Rhonda in MO

Pink Grapefruit Pie By Kimberly Killebrew How about a pink grapefruit version of key lime pie? It's sweet, tangy, creamy, and utterly delicious! 5 from 1 vote Prep Time10minutes mins Cook Time20minutes mins Total Time30minutes mins CourseDessert CuisineAmerican 开云体育s8 Calories244 kcal Ingredients For the Graham Cracker Crust: 1 1/2 cups graham cracker crumbs , about 1 individual package 1/3 cup sugar 6 tablespoons melted unsalted butter For the Pie Filling: 4 egg yolks 2 14 ounce cans sweetened condensed milk 3/4 cup freshly squeezed pink grapefruit juice 1 tablespoon pink grapefruit zest 1/2 cup sour cream 1/2 teaspoon citric acid Instructions Preheat the oven to 375 F. For the graham cracker crust: Combine the graham cracker crumbs with the sugar and melted butter. Stir to combine. Press the crust mixture into a 9-inch pie pan, pressing along the bottom and up the sides. Bake the crust for 7-8 minutes. Remove from the oven and set aside. Reduce the oven temperature to 350 F. For the pie filling: Whisk the egg yolks. Add the remaining ingredients except for the citric acid and whisk until thoroughly combined and no lumps of sour cream are remaining. Whisk in the citric acid. Pour the filling into the pie shell. Bake for 20-25 minutes or until set but still slightly jiggly. Remove from the oven and allow to cool before transferring the pie to the refrigerator to chill for at least one hour before serving. Decorate with whipped cream or as desired. Slice and serve. Nutrition 开云体育: 1sliceCalories: 244kcalCarbohydrates: 24gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 128mgSodium: 115mgPotassium: 95mgFiber: 1gSugar: 15gVitamin A: 484IUVitamin C: 6mgCalcium: 44mgIron: 1mg Source: Daring Gourmet ~~~~~ Rhonda in MO

Swedish Meatballs (K?ttbullar) By Kimberly Killebrew Tender, rich, and flavorful, these Swedish Meatballs are seasoned to perfection with traditional spices and drenched in a luxuriously creamy gravy. 5 from 16 votes Prep Time25minutes mins Cook Time40minutes mins Chill Time30minutes mins Total Time1hour hr 35minutes mins CourseMain Course CuisineSwedish 开云体育s6 Calories632 kcal Equipment large skillet or saute pan with lid Ingredients For the Meatballs: 1 pound ground beef (for a lighter version can use chicken or turkey) 1/2 pound ground pork 1/2 cup fresh breadcrumbs (can substitute GF breadcrumbs) 1 small yellow onion , finely chopped 2 cloves garlic , minced 1 large egg , lightly whisked 1/4 cup heavy cream 1 tablespoon chopped chives or 2 tablespoons chopped parsley 2 teaspoons ground dried porcini mushrooms (optional, for an incredible flavor boost) 1 teaspoon salt 1/2 teaspoon thyme 1/4 teaspoon ground mace or nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon black pepper 1/4 teaspoon white pepper 2 tablespoons oil for frying For the Sauce: 4 tablespoons butter 4 tablespoons all-purpose flour (can substitute all-purpose GF flour but avoid nut flours) 2 cups quality chicken broth (I use and love Aneto Broth) 1 cup heavy cream (can substitute half and half for a lighter version) 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon black pepper lingonberry jam , for serving Instructions Place all of the meatball ingredients in a large bowl and use your hands to thoroughly combine the mixture. Form the mixture into 30 uniformly sized meatballs. They will weigh about 30 grams/1 ounce each. You can make them larger if you prefer. Cover and chill for at least 30 minutes or overnight. Heat the oil over medium high heat in a large skillet or saute pan with lid. Working in batches, brown the meatballs on all sides then transfer them to a plate. Melt the butter to the skillet, add the flour, and whisk continually until the flour is dissolved. Continue whisking for a few minutes until the roux is a deep golden brown. Gradually pour in the chicken broth while continuing to whisk to avoid clumping and until the mixture is smooth and thickened. Add the Dijon mustard, Worcestershire sauce, salt, pepper and heavy cream. Whisk to combine. Nestle the meatballs in the sauce, bring to a simmer, turn the heat to medium-low, place the lid on the skillet, and continue to lightly simmer for about 15 minutes. Add salt and pepper to taste. Serve garnished with some chopped chives or parsley if desired. The classic Swedish accompaniments are mashed potatoes, lingonberry jam, and either quick pickled cucumbers, cucumber salad or pickled beets. Nutrition Calories: 632kcalCarbohydrates: 13gProtein: 25gFat: 55gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 184mgSodium: 788mgPotassium: 520mgFiber: 1gSugar: 3gVitamin A: 1129IUVitamin C: 5mgCalcium: 84mgIron: 3mg Source: Daring Gourmet ~~~~~ Rhonda in MO

Japanese Mushroom Vermicelli Soup By Kimberly Killebrew Featuring two kinds of mushrooms, tofu, and Chinese vermicelli in a miso-mirin-sake infused broth, this soup is simple and quick to prepare but so flavorful and elegant! 4.93 from 13 votes Prep Time10minutes mins Cook Time10minutes mins Total Time20minutes mins CourseMain Course, Starter CuisineJapanese 开云体育s4 Calories151 kcal Ingredients 4 cups chicken broth (vegetarian/vegan: use vegetable broth) 2 tablespoons tamari or soy sauce 1 tablespoon mirin , can substitute sherry and a dash of sugar 1 tablespoon sake , can substitute white wine and a dash of rice vinegar 4 oz. tofu , cut into 1/2 inch cubes (silken or firm depending on preference) 3 oz shiitake mushrooms , brushed clean and thinly sliced, stems discarded 2 oz enoki mushrooms , brushed clean 2 oz rice vermicelli or cellophane noodles 3 green onions , sliced diagonally 1 tablespoon miso paste (white miso has the mildest flavor) extra enoki mushrooms and green onions for garnish Instructions Add the chicken broth, soy sauce, mirin and sake to a medium saucepan and bring to a boil. Reduce heat and simmer for 2 minutes. Add the tofu, mushrooms, and vermicelli, return to a boil, reduce heat, and simmer for 5-6 minutes. Add the green onions and miso and simmer for another 2 minutes. Serve immediately. Nutrition Calories: 151kcalCarbohydrates: 22gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 556mgPotassium: 383mgFiber: 2gSugar: 2gVitamin A: 93IUVitamin C: 2mgCalcium: 60mgIron: 2mg Source: Daring Gourmet ~~~~~ Rhonda in MO