I air fried for 30 minutes at 390F. I coated with olive oil and pierced with fork several times. I did not season the skins because I used bacon, cheddar cheese and diced jalapeños to flavor the potatoes. Wonderful taste, texture and flavor. Will make this again!
I used only 1 cup of flour and chilled the dough to get perfect consistency for scooping. By the time I rolled the dough in sugar it warmed so as not to split when welling. I also used the tip of a whisk handle for jam wells. When doubling the batch I found that using a plastic sealable bag to dispense jam was much easier than tapping out of a teaspoon.
Great basic recipe. I used 1/2 cup celery and 1/4 cup sliced olives instead of corn and beans. I served on lettuce and lined meat mixture with sliced avocados. Yum, yum!
This is a great recipe for cleaning out the veggie drawer in the fridge. I adjusted for 20 servings (instead of 80) because I only had 1 ear of corn. Weight-wise it only amounted to 1/2 bag of frozen corn, but I eye-balled the rest of ingredients. I used 1 green onion and 1/2 red bell pepper. I also threw in 1/2 green bell pepper (just trying to get rid of leftover veggies before they go bad). A small wedge of red onion was giving me the sad eyes, so I pulled it out, diced it up, and threw it in. I didn't change the marinade much other than adjusting for 20 servings. But, after tasting it, I decided it needed more heat, so I hit it with 4 drops of sriracha sauce and it turned out perfect!
Way too peppery--but that's just me. Buttermilk marinade worked and chicken was moist and tasty. I fried in skillet instead of Dutch oven. Nice crunchy breadlng. Will try again with less pepper.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.