Air fryer Baked Potatoes are so easy to make, the I wished found out when I got an air fryer a while back. All you need is a potato, olive oil, seasoning, & foil to make. The only downside, it takes almost an hour to make in the air fryer
Eggs.
Its so easy to cook eggs. I like eggs. My wife and I have pet chickens. And for some reason I never think to take five minitues to make some eggs. Its basically free food, because I sell enough eggs to easily cover the feed that our spoiled chickens eat.
I think I just need to remind myself that I have them.
eggs, and rice with rice cooker, make your own friend rice if you want.
Gotta have some friend rice. 😛
Eggs are like cheating at food. Full of proteins and makes you feel full like little else can.
My homemade version of the KFC Famous Bowl which I make like every other week at this point.
For two or us I do 1-1.5 pounds of Yukon golds potatoes in the instant pot, I leave the skin on cause I like it and I’m lazy. I throw some chicken tenders in the air fryer towards the end of the potatoes cooking.
When the potatoes are done I throw one of those steamer bags of corn in the microwave. Empty the water from the potatoes. Add a decent amount of sour cream and about 2 tablespoons of cream cheese as well as 2 tablespoons of butter to the potatoes. Cover all that with the potatoes so they can melt while I’m adding spices and chives.
Take the chicken out, let it cool and chop it up into bite sized pieces. Go back and mash the potatoes and taste test, adjust spices if needed. Add the corn and mix. Finally putting in the chicken and folding it in. Plate it and add cheese. You can add gravy too but neither of us are crazy about it so we don’t.
Prep time is however long I takes you to wash potatoes. Putting it all together, spicing, mashing and cutting is all done in 10 mins or less.
Went to a really great BBQ place recently that had something like this on the menu. My partner and I both agreed that somehow, mine was better. And yes, their food is phenomenal.
I pulled a working pellet smoker off the curb yesterday. Today I am really kicking myself for not spending 400 to 600 dollars I don’t have on something like this. I did a test run last night with the pellets in it and ate 3 plain hot dogs that were flavorful.
Gnocchi, broccolini, and sausage. Chuck some pepper flakes on top and some cheese of your choice.
Ranch dressing from scratch is like 7 things.
Pasta from scratch with a roller machine is stupid easy and delicious.
Lasagna. Not hard, just takes a while. Make 3, freeze 2. You’ll thank me later.
Crispy smashed potatoes are every bit as good as IG posts make it seem. Practically no effort. Microwave to baked stage, smash, butter, oven 15 min. F, now I’m hungry.
Dutch baby/pancake. One of those “cast iron pan oh la la” things. Blend batter, pour in hot pan. Done. Regular pancakes take longer, are more work, and more mess.
The baby pancakes are called ‘poffertjes’
Delicious
Scratch made ranch is the best. Once you try it you’ll never want that soupy Hidden Valley stuff again.
Ranch dressing from scratch is like 7 things.
- You gotta add a little love. Trust me, I’m from the midwest.
Oh, I always do ;)
so thats why its always stringy and chewy
Carbonara. Sounds fancy, but it’s really just a matter of mixing some egg yolk and shredded cheese together
Once you’ve made carbonara right once, it’s super quick and easy. My favourite pasta dish.
Low effort, high payoff. Bacon is a good sub for pancetta too.
Guanciale is the traditional meat to use, but I actually prefer the less fatty pancetta. Bacon would do in a pinch but I like dicing the meat up before it goes in which isn’t easily done with bacon
I know what Im trying after work.
My favourite recipe. (context is outbreak of covid in Australia.)
I would skip the foil. It makes the skin soggy. No need for it.
Sounds like making a potato in an air fryer is exactly the same difficulty as any other method except microwaving.
Maybe not one thing in particular but learning to keep rice, beans, cream of mushroom/chicken soup, and various seasonings on hand. That’s a strong foundation to just make something decent to good.
As well onion, celery, and green pepper goes a long way to making many dishes.
I am not happy with any canned or boxed cream of mushroom soup.
But making your own is really, really, easy.
Cream and mushrooms simplest. Butter, white wine, flour, and thyme for fancier. Yet still easy!
Yeah, no, I’m too impatient to bake a potato in the air fryer. Microwave is adequate and much faster, or propane grill is good and faster, or oven is higher quantity.
I like baked potatoes. I don’t have a microwave oven, and it takes forever to bake a potato in a conventional oven. Sometimes I’ll just throw one in there, even if I don’t want one, because by the time it’s done, who knows? -Mitch Hedberg
Gravy
Belgian waffles, as easy as regular waffles but you whip the whites and fold them in so they’re delicious and fluffy
Just so you know. There is no such thing as Belgian waffles. Source: I’m Belgian.
Waffles are rarely zaten over here but we have two distinct types of waffles:
- Brussels waffles - they’re very light and fluffy. Traditionally served with powder sugar, whipped cream and strawberries.
- Liegeois waffles - firm dough, bit moist with pearl sugar. You can top these with chocolate but generally people just eat them plain and hot. Straight out of the iron.
soup. different kinds. never tried making, always seemed like magic requiring occult knowledge.
actually supper simple.
actually supper simple.
:D
Especially with a slow cooker. Chuck ingredients in, turn it on, let 8 hours do their magic. Sometime blend.
Last week I made Käsekuchen (German style cheesecake) it was easy to make and delicious!
Edit: I followed this recipe: https://www.chefkoch.de/rezepte/539641151173978/Kaesekuchen-aus-Bayern.html
152 “essentisl” tracking cookies? No thanks
Just for you:
Zutaten für den Mürbeteig:
- 200 g Mehl
- 0.5 Pck. Backpulver
- 1Ei(er)
- 75 g Zucker
- 65 g Butter
- Fett für die Form
Zutaten für die Füllung:
- 200 g Zucker
- 1 Tasse Ölkleine Tasse à 100 ml
- 4 Ei(er)
- 0.5 Liter Milch
- 1 Pck. Vanillinzucker
- 1 Pck. Vanillepuddingpulver
- 1 kg Quark
- Für den Mürbeteig das Mehl, Backpulver, 1 Ei, Zucker und Butter verrühren und den Teig dann in 2 Hälften teilen. Eine 28er Springform einfetten und mit der einen Hälfte den Rand formen und mit der anderen Hälfte den Boden auslegen.
- Für die Füllung alle Zutaten in einer großen Schüssel vermengen und in die Form geben. Die Füllung ist sehr flüssig und verteilt sich somit von selbst.
- Den Kuchen im vorgeheizten Backofen bei 175 °C Ober-/Unterhitze ca. 1 1/4 Std. backen (sollte er zu dunkel werden, einfach Backpapier oben drauf legen).
- Nach der angegebenen Backzeit den Ofen ausmachen und den Kuchen über Nacht zum Auskühlen einfach im Ofen stehen lassen.
Thanks. Looks pretty good. Measurements might be tricky - I’ll have to see if I have a food scale but things measured as one packet will be a real challenge. And some of our ingredients aren’t translating into terms we use ………
What is “0.5 Pck vanillin sugar”?
What the hell is wrong with you? Do you know how much you just made my mouth water! Added to my list
Dangerous though. I put on so much weight when I was cooking a tray of flapjacks for myself weekly… So easy!
Good cheesecake is easy to make, great cheesecake is very difficult. It’s the only cake I struggled with because I refused to adjust my grandma’s recipe but I didn’t have her know-how. The temperature, acidity, moisture and fat content of the quark, gently folding the beaten egg whites into the dough… It was worth it though, it’s still my favourite and nothing comes close.
I have always stayed away from cheesecake because there are two styles. The soft type I did not know existed until my dad bought some for me on a trip at a restaurant (I was a kid). I spit it out and said this is not cheesecake. Of course, he made sure that that was the style that was always bought in the house from then on in. All I know is one is soft and icky (to me), the other is a lot firmer sort of like cheese. Is there a way to determine which is which as I would like to get some more again, but the correct type.
Some people try to pass no-bake-quark-jelly as cheesecake, I assume that’s what you mean because it is, in fact, soft and icky and has a texture of a jelly that’s too ashamed to admit its identity. Unfortunately real, baked cheesecake is also subject to opinions and preferences. For example I like it to contain raisins and candied orange peel and maybe a little grated lemon peel. But I know people who shudder at the idea of raisins in, really, any food item at all. Some people like their cheesecake to be creamy and moist, and - like the recipe above - add extra milk to the quark. A cheesecake like that will be very light coloured in the middle (on my recent trip to Frankfurt, this was the only kind I could find). In general, the darker the drier. Best of luck in your search!
For cases where I’ve seen this and know the answer, you nailed it. No bake whatever are even easier to make and not as rich. I don’t know if anyone actually prefers them but people seem to prefer making them and some people feel less guilty eating them
I am one of those boring people (also a tad autistic) who is so picky that I annoy myself. The cheesecake I like is plain cheesecake (no this or that added) that is very firm and tastes like cheese somewhat with a crumb bottom. Other than that I don’t know. I really like your comment on how it’s to ashamed to admit its identity.
You just have good taste
Thanks! If you like firm cheesecake your might want to learn baking it yourself. The firmness comes from high quark content, which is expensive if you’re trying to run a business, so it’s increasingly hard to find in mass produced cakes. On the other hand, baking a decent cheesecake on a crumb bottom isn’t very hard at all. One way or another, I hope you’ll be reunited with your perfect cheesecake :)
It’s funny because I would be the same way, yet our grandparents probably adjusted their recipe all the time.
I recently made the Basque version of this and it was amazing.
https://spanishsabores.com/burnt-basque-cheesecake-recipe
Baked onion. Literally just bake an onion, in the peel. Eat it with salt.
Stop it!
I think I’ll pass. Does sound easy, though.
It’s really really good. It’s like french onion soup, it doesn’t juat taste like on onion, it’s creamy buttery and tastes really nice.
I need instructions for this 🤔
Haha, that video in the second one is literally where I got it from!
Trying this week!
I don’t think I’ve ever made them in an oven but I I’ve made plenty in a camp fire wrapped in foil the same way as potatoes.
I had that in mind and decided to just give it a try, wrapped some in foil and tossed them into the oven. They turned out sweet and jammy and quite delicious.
