angelinamarie3

Fantastic recipe & the video is almost a must watch for this one- he goes over the technique & THAT is what makes the difference! This is perfect for your simple, traditional mashed potatoes, but the method makes these the BEST creamy, fluffy & flavorful treat. As far as prep/method- I didn’t have a “masher” of any sort. A rolling pin could have worked, didn’t want to use a mixer in fear of over mixing, but I don’t mind “chunky” mashed potatoes, so I went w/ a basic fork & whisk- if you’ve cooked the potatoes properly, they should break down fairly easy; little effort. The only thing I did to stray from the recipe was add an additional potato, and about 1tsp. of garlic powder. I also got sidetracked while I had the boiled but drained potatoes sitting back in the pot before mashing.... turning the heat back on to high just while mashing made an excellent “save” & allowed the consistency to stay soft & rebound quite impressively! This is definitely the way to go when it comes to making a classic that will WOW, room for error & all! Adding a garnish of arranged green onion never hurts for presentation, either!

These were delightful! I’m actually pretty impressed w/ the fact they came out perfectly soft & chewy on the inside, a nice slight crust on the outer edge. I’m not a big fan of “cake” cookies, so this recipe was spot-on for traditional, oatmeal chocolate chip like grandma used to make. Only thing- I had to add about 1/2 cup more flour, and 1/2 tablespoon more baking soda- otherwise they wouldn’t have turned out so well in consistency. The salt is also a tad on the heavy side- I will cut it down to 1/2 the amount next time, because this one is a keeper with the small tweaks. Thank you for sharing this!

I’ve done several recipes for these, and this one isn’t bad at all! They are very cake-like. So, the baking time is pretty much solid & you do NOT want to leave them in any longer, or they will end up very dry in consistency. I opt to do half semi-sweet chocolate chips, and half milk chocolate. I also add a pinch of nutmeg in, for the seasonal aspect. These are soft, fluffy & moist, which is perfect solo, or paired with a scoop of vanilla ice cream. I make them every year during the fall season, and this recipe is a solid one!

I’m still new to the air fryer... so basic is a good way to start! And, I was using the basic Oscar Meyer weenies. I opted to cook those solo. And, it definitely took a little longer than 3 minutes. I had them in there for approximately 5-6 minutes, solo (for 2). From there, when they began to bubble & “pop”, I removed them & placed the buns in for approximately 3 minutes. That crisped the buns perfectly. I then placed the hot dogs on the buns, added some shredded cheese, placed back in for about 2 minutes to melt. They turned out well! I just think the cook time for the dogs is a little too short, but that may also vary depending on the appliance being used. This was certainly MUCH better than boiling or microwaving! Can’t beat a grill, but it definitely works for the better results.

I was looking for a teriyaki salmon recipe via air fryer- this was the closest I could find for what I needed, so my review is more based on the cooking method for this recipe, not the Cajun flavor! And, it really is a great recipe, as far as the simplicity & cook time. While Cajun also sounds fantastic (will try that version next round!) I used a basic teriyaki marinade for 2 hours before air frying. The cook temp is spot-on. But, 8 minutes was a bit too long- borderline dry, even with using a marinade. I’d suggest doing 6 minutes & checking it. I’d also suggest using olive or vegetable oil on the fish, instead of cooking spray. However- you shouldn’t need to spray (or oil) the fish, itself, since fish already has a natural oil to it! Instead of opting to rinse & dry, just season as-is & only use the spray for the actual basket/pan before placing the fish to cook. The purpose of cooking spray is to keep it from sticking- otherwise, I can’t see it adding much besides a compromised flavor. The simplicity of this makes it very versatile & convenient, which is why I was able to use it for my basic teriyaki marinated filets- turned out great, and I’m definitely wanting to try the Cajun version, now!

Being in quarantine, I’m trying to use ingredients already on hand, and this one fit the criteria! Also, I am extremely picky about cookies- they MUST be soft & fluffy. So that is my reason for docking 1 star. These turn out very well, very soft, but extremely flat. The presentation is lacking.