Scallions & Cheddar Biscuits | Emeril Lagasse Power AirFryer 360 Recipes
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Try to make this flaky, tender Scallion & Cheddar Biscuits recipe using Emeril Lagasse Power AirFryer 360. Beautifully browned biscuits with the flavor of a rich buttery sharp cheesy taste. You can eat them as a snack, breakfast, or as a perfect pairing for soups. Enjoy the taste of these cheese-tasting green onion biscuits any time of the day.
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Scallions & Cheddar Biscuits Recipe
SERVES 4-6
INGREDIENTS:
1¼ cups all-purpose flour,
plus more for dusting
½ cup cake flour
¾ tsp. baking powder
¼ tsp. baking soda
1 tsp. granulated sugar
¾ tsp. salt
¼ cup unsalted butter, cold
& cut into cubes
½ cup grated cheddar
3 tbsp. chopped scallions
¾ cup plus 2 tbsp. buttermilk
3 tbsp. butter, melted
softened butter, for serving
DIRECTIONS:
1. Sift the all-purpose flour, cake flour, baking powder, baking soda, sugar,
and salt into a medium-size bowl. Use your fingers or a pastry cutter
to work the cubed butter into the flour until the pieces are pea sized.
2. Add the cheddar and scallions and toss to combine. Add the
buttermilk and use your hands or a rubber spatula to stir until the milk
and flour come together to form a dough. Be careful not to overmix.
3. Lightly dust a work surface with flour. Turn the dough out onto
the work surface. Use your hands to press the dough into a ½ in.-thick
disk about 8 in. in diameter. Use a lightly floured 2 1/2-in. round cutter
to cut out six dough rounds. Be sure to press straight down when
cutting the dough because a twisting motion will prevent the dough
from rising.
4. Lightly brush the Baking Pan with a bit of the melted butter.
Then, arrange the biscuits in a single layer on the Baking Pan
and brush the biscuits with 1 tbsp. melted butter.
5. Slide the Pizza Rack into Shelf Position 5. Place the Baking Pan on top
of the Pizza Rack. Select the Airfry setting (400° F/205° C). Set the
cooking time to 8 mins. Press the Start Button to begin the cooking
cycle. Cook until the biscuits are golden brown.
6. Serve with the softened butter.
Mini Pizzas with Hot Sausage | Emeril Lagasse Power AirFryer 360 Recipes
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The Emeril Lagasse Power AirFryer 360 is the tool you need to make this crispy crust mini pizza with hot Italian sausage. Mini pizzas topped with a homemade pizza sauce, mozzarella cheese, and hot Italian sausage. Everyone's favorite lunch or snack time when you don't have room for a large pizza.
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Mini Pizzas with Hot Sausage Recipe
Serves: 4
Ingredient:
1 lb Semolina Pizza Dough
3½ cups Quick Tomato Sauce
1½ lb hot Italian sausage, casings removed & meat crumbled
8 oz mozzarella, grated
2 tbsp. chopped fresh thyme leaves
½ tsp. crushed red pepper
¼ cup finely grated Parmigiano-Reggiano extra-virgin olive oil, for
drizzling (optional)
Directions:
1. Divide the dough into four equal portions. Lightly dust a work surface
with flour. Turn the dough out onto the work surface and roll each
dough portion into an 8-in. round.
2. Place the sausage on the Crisper Tray. Slide the Crisper Tray into Shelf
Position 2. Select the Airfry setting (400° F/205° C). Set the cooking
time to 15 mins. Press the Start Button to begin the cooking cycle.
3. Transfer one dough portion to the Crisper Tray. Spoon one quarter
of the tomato sauce evenly over the dough. Sprinkle one quarter
of the mozzarella evenly over the sauce. Top the mozzarella with one
quarter of the sausage. Garnish with the thyme, crushed red pepper,
and Parmigiano-Reggiano.
4. Slide the Crisper Tray into Shelf Position 2. Select the Pizza setting
(375° F/191° C) and cook for 15 minutes. If you want a crispier, well
done pizza, increase the time by 4–5 minutes. When the first pizza
is done cooking, repeat the cooking process with the rest of the pizzas.
5. Serve the pizzas drizzled with the extra virgin olive oil if desired.
Bobby Flay Makes Famous Pizza Dough | Grill It! with Bobby Flay | Food Network
Bobby Flay's Pizza Dough is one of our highest-rated recipes!
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Fans of Bobby Flay stop him at every corner, begging for a chance to cook with the chef – and now they can. Thirteen lucky Food Network viewers, all known for their own grill mastery, have been chosen to cook alongside the grilling guru himself in Grill It! with Bobby Flay. In each episode, the guest griller's best recipe is the food of the day. The twist is that Chef Flay has no clue about the food of choice until the guest arrives, so he has to whip up his own recipe on the fly. It isn't about the competition; it's about the opportunity of a lifetime – to grill it with one of the best pit masters around
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Pizza Dough
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr 30 min
Prep: 20 min
Inactive: 1 hr 10 min
Yield: 2 (14-inch) pizza crusts
Ingredients
3 1/2 to 4 cups bread flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Directions:
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Cook’s Note:
Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.
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Bobby Flay Makes Famous Pizza Dough | Grill It! with Bobby Flay | Food Network
Slow-Cooked Chuck Wagon Chili | Emeril Lagasse Power AirFryer 360 Recipes
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Slow-cooked chuck wagon chili cooked in Emeril's Lagasse Power AirFryer. You would not believe the secret ingredients for this chili. Made with the usual tomato paste, garlic, bay leaves, parsley, and cheddar. The real secret hides in the Mexican beer and chocolate. Slow-cooked with an interesting blend of flavors that is so tempting to give it a try with the family.
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Chuck Wagon Chili Recipe
Serves 6-8
Ingredients:
¼ cup chili powder
2 tbsp. whole cumin seeds
1 tsp. ground cayenne pepper
¾ tsp. ground cinnamon
2 tsp. dried Mexican or regular
oregano, crumbled between your fingers
3 bay leaves
2 tsp. light or dark brown sugar
4 lb boneless beef chuck, trimmed and cut into 1 ½–2-in. cubes
1 tsp. freshly ground black pepper
2 ½ tbsp. kosher salt, divided
3 tbsp. vegetable oil, divided
3 medium-size onions, coarsely chopped (about 4 cups)
1 ½ cups chopped celery, including leaves
6 cloves garlic, roughly chopped
2 jalapeños, roughly chopped
12 oz dark Mexican beer
2 tbsp. tomato paste
28 oz crushed tomatoes
1 oz semisweet chocolate, coarsely chopped
3 tbsp. masa harina (corn flour, not cornstarch)
½ cup chopped fresh cilantro leaves
½ cup chopped fresh parsley leaves
grated cheddar, for garnish
chopped scallions, for garnish
sour cream, for garnish
Directions:
1. Combine the chili powder, cumin seeds, ground cayenne pepper,
cinnamon, oregano, bay leaves, and brown sugar in a small bowl.
Reserve the spice mixture.
2. Add the beef to a medium-size bowl and season with the black pepper
and 1 tbsp. salt.
3. Place a 12-in. skillet on the stove top. Heat 2 tbsp. vegetable oil over
high heat. Then, add enough beef to fill the pan and cook until nicely
browned on one side (about 2 mins.). Turn the pieces over and cook
for another 2 mins.
4. Transfer the browned beef to the crock of a 4 1/2-qt. Dutch Oven.
Add the onions, celery, and 1 tbsp. salt to the skillet and cook while
stirring until the vegetables begin to soften (about 2 mins.).
5. Add the garlic, jalapeños, and spice mixture and cook for 1 min.
Then, pour in the beer, tomato paste, and crushed tomatoes and
simmer for 3 mins.
6. Stir in the chocolate, masa harina, and the rest of the salt and cook
for 1 min. Transfer this mixture to the Dutch Oven and cover.
7. Slide the Pizza Rack into Shelf Position 6. Place the Dutch Oven
on the Pizza Rack. Select the Slow Cook setting (4-hr. cook time).
Set the cooking temperature to 275° F/135° C. Press the Start Button
to begin the cooking cycle.
8. When the cooking time is complete, remove the bay leaves and stir
in the cilantro and parsley. Serve the chili hot in bowls and top
the chili with the grated cheddar, chopped scallions, and sour cream.
Cooking with Emeril Lagasse! - Everyday Food with Sarah Carey
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Cooking with Emeril Lagasse! - Everyday Food with Sarah Carey
The Pizza Kitchen: How to use Contadino Flour for calzones or wood fired pizzas
PMQ's Brian Hernandez shows us the versatility of the new Contadino flour by Bay State Milling with a recipe for a calzone and a wood fired pizza.
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