Easy Chicken Parmesan A Classic Restaurant Style Recipe
Easy CRISPY CHICKEN PARMESAN A Classic Restaurant Recipe. Take thinly cut chicken and run it through a 3 dredging station and fry it up for a delicious crispy chicken parmesan. Not done yet. Spoon your favorite marinara sauce over them and add mozzarella right on the top. Bake to finish them off. Serve with the most popular spaghetti. Enjoy.
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Katy, Texas 77449
Top 12 Air Fryer MISTAKES → How to Use an Air Fryer
Watch the NEW 2024 UPDATED Air Fryer Mistakes video!:
Learning how to use an air fryer? Today I'm helping you out so you don’t make any of these air fryer mistakes! ????
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A new air fryer can be a little intimidating, so today I will empower you by answering that question, how to use an air fryer :) put together this video as a companion to my other Air Fryer 101 video
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:43 Mistake 1: Cheap Air Fryer
1:37 Mistake 2: Overcrowding the Basket
2:42 Mistake 3: Wrong Amount of Oil
3:57 What Kind of Oil to Use
4:46 Mistake 4: Rotating Your Food
5:15 Mistake 5: Checking Food Temperature
5:41 Mistake 6: Not Allowing for Circulation
6:15 Mistake 7: Cooking Fatty Foods
6:39 Mistake 8: Not Cleaning Correctly
7:50 Mistake 9: Cooking Wet Food
8:11 Mistake 10: Not Adapting Recipes
8:40 Mistake 11: Not Using it for Leftovers
9:12 Mistake 12: Not Using Tools
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Follow Cathy Yoder, Founder of Empowered Cooks and YouTubes Air Fryer Queen at
Hi! I'm Cathy Yoder - The REAL Air Fryer Queen ???? ????????
As a busy mom of 8 kids who doesn't LOVE to cook, I needed a more inspiring way to feed my family--several times a day. That's when I had an aha moment and discovered I could use an AIR FRYER to cook real food, using real recipes, REAL FAST.
Now, I'm on a mission to EMPOWER everyday cooks (like me) to feel more confident in the kitchen. With simple ingredients and easy-to-follow instructions, every air fryer recipe here will help you make delicious (and mostly nutritious) air fryer meals in minutes.
So, if you're ready to unleash the power of your air fryer, join me here at Empowered Cooks. We'll make recipes ranging from amazing air fryer chicken to salmon, steak, veggies, baked goods, and desserts in a fraction of the time it normally takes. Are you ready? Let's go! ????
Creamy Garlic Chicken Breasts
RECIPE:
Chicken breasts in an irresistible garlic cream sauce filled with caramelized onions and garlic is a winner of a chicken dinner! Easy and delicious comfort food at its finest.
Appalachian Vocabulary Test - See if You Know the Words!
In this video I'm giving the girls a test on Appalachian language! I feature a vocabulary test every month on my blog Blind Pig and The Acorn. I thought it would be fun to test the girls' knowledge of Appalachian language in a video. Hope you enjoy!
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PO Box 83
Brasstown, NC 28902
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Professional Baker Teaches You How To Make MERINGUE TARTS!
Blackberry Meringue Tarts is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 6 individual (4-inch/10 cm) tarts
Prep Time: 40 minutes
Cook Time: 35 minutes
Ingredients
1 recipe Pate Sucree dough, shaped into a log and chilled
3 oz (90 g) white chocolate, chopped
Filling
3 cups (750 mL) fresh blackberries
½ cup (100 g) granulated sugar (caster sugar)
2 Tbsp (15 g) cornstarch (cornflour)
1 tsp (5 mL) vanilla extract
Meringue
4 large egg whites, at room temperature
½ tsp (2 mL) cream of tartar
1/3 cup (70 g) granulated sugar (caster sugar)
3 Tbsp (20g) icing sugar
1. Cut the dough into 8 equal pieces. On a lightly floured surface, roll out each piece of dough into a circle just over ¼-inch (6 mm) thick. Line 8 individual 4-inch (10 cm) removable-bottom tart shells with the pastry and trim away excess pastry. Chill the shells for 20 minutes.
2. Preheat the oven to 350 F (180 C). Place the chilled shells on a baking tray and dock the bottoms of the pastry with a fork. Bake the shells for about 20 minutes, until they brown just a little at the edges. Cool the shells to room temperature.
3. Melt the white chocolate by placing it in a metal bowl resting over a pot of barely simmering water, stirring gently until melted. Use a pastry brush to brush a thin layer of the chocolate over the bottom of each cooled tart shell (this prevents the filling from seeping into the pastry shells). Chill the shells until ready to fill.
4. For the blackberry filling, bring 2 cups (500 mL) of the blackberries up to a simmer with the sugar, stirring occasionally and simmering for about 5 minutes until the berries have softened and let out juices. Use a potato masher or spoon to crush the berries a little. Whisk the cornstarch with 2 Tbsp (30 mL) of cool water and add this to the pot, returning it to a full simmer while stirring until thickened, about 2 minutes. Add the remaining 1 cup (250 mL) of berries and vanilla, return to a simmer and then remove the pot from the heat. Cool the berries to room temperature and then chill the filling.
5. To assemble the tarts, preheat the oven to 400 F (200 C). Spoon the blackberry filling into the chilled tart shells, arranged on a baking tray.
6. Using electric beaters or a stand mixer fitted with the whip attachment, whip the egg whites and cream of tartar on high speed until foamy and then gradually add the sugar and icing sugar while whipping, continuing until the whites hold a medium peak (the meringue peaks with a curve but not a full curl when the beaters are lifted). Dollop the meringue (for a rustic look) or pipe the meringue using a large star tip on top of the berry filling. Bake the tarts for 5 minutes, until the meringues brown on the surface. Allow the tarts to cool, then chill before serving.
The tarts can be served chilled or at room temperature.
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Patty Melts, my way
Need something quick tonight for dinner but don't want the same boring burger? Why not try a Patty Melt instead. It's a burger but different. It is delicious, easy to make, and will remind you of being in a diner with your sweetheart. Recipe below.
Enjoy!
Karen, Stephanie, & Paul
Contact us at:
karenjonesfoodfamily@aol.com
kjnpj20@gmail.com
pcomom@gmail.com
popjones59@gmail.com
Write us at:
Food & Family
PO Box 675
McCalla, AL 35111
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Rada Knives:
Ingredients:
1 medium onion, sliced
1 Tbsp olive oil
1 Tbsp butter
1 lb ground chuck
2 tsp Worcestershire sauce
1 1/2 tsp garlic powder
salt & pepper to taste
pepperjack cheese
thousand island dressing
Italian bread, sliced
In a large skillet, heat oil and butter until melted. Add sliced onions, salt and pepper to taste, and cook for a few minutes, stirring occasionally, until golden and tender. In the meantime, combine ground chuck, Worcestershire sauce, garlic powder, salt and pepper to taste. Make patties the shape and size of your bread. When onions are tender, remove from the pan and set aside. Leave the oil from cooking the onions in the pan. Lay the patties in the oil flipping over when browned well. When second side is almost done, lay cheese on top and cover with a lid. This will help the cheese melt. Remove from pan when cheese has melted, and meat is done. Wipe pan out. Butter one side of your bread. Lay butter side down, smear with thousand island dressing. Lay patty on top of dressing, smother with onions, place second slice of bread on top butter side up. Toast bread, carefully flipping over, and toast second side. Serve with your choice of sides.
Sides:
chips
fries
coleslaw
salad
pickles
tomato
extra dressing for dipping