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Chef Carter (@iamchefcarter) knows a thing or two about Philly cheesesteaks — and to her, these classic sammies represent a brighter future in the world of cooking. She shows @ingridnilsen the ropes while sharing her history as a queer woman of color navigating the culinary world. Check out the full episode of Cooking with Pride on our Facebook page!
Hot chocolate igloo cakes are the new gingerbread houses. Hot Chocolate Igloo Cake Ingredients 2 chocolate box cake mixes, prepared 1 packet hot chocolate mix 1 1/2 cups chocolate chips 1 cup heavy cream 1 1/2 cups chocolate chips 1 chocolate cake donut 3 cups chocolate buttercream 3 cups vanilla buttercream 8 cups mini marshmallows Steps 1. For the cake: Preheat oven to 325 degrees. Grease an 8-inch glass bowl and two 8-inch cake pans and set aside. 2. Pour hot cocoa mix and chocolate chips into the cake mix. Pour into the prepared pans. 3. Bake cakes for 35 to 45 minutes or until a cake tester comes out clean. Set aside to cool for 10 minutes, then invert onto a wire rack to cool completely. 4. For the ganache and assembly: Heat the heavy cream and pour it over the dark chocolate chips in a large heatproof bowl. Allow mixture to sit for 5 minutes, then mix well until all chocolate is melted. 5. Cut a 3-inch round out of the center of one 8-inch cake. 6. Set aside. 7. Build the cake by placing the bottom 8-inch round on a cake stand. Ice with chocolate buttercream and top with the 8-inch round with a cut out center. Level the base of the dome cake and place on top. Using a funnel, poke a hole through the top of your igloo. Ice the outside of the cake with chocolate buttercream, place a donut on one side as a door, ice it and place in the refrigerator to set. 8. Once the cake is set, coat the cake with vanilla buttercream. Using mini marshmallows, cover the whole cake in an igloo ice cube pattern. Fill with the warm ganache, and serve immediately.
These donuts will make you melt. 🎥:: @thescranline Melting Snowman Donuts Ingredients Donuts 430g (15 oz) plain (all-purpose) flour 265 g (91/2 oz) caster (superfine) sugar 3 teaspoons baking powder 1/2 teaspoon fine salt 125 g (41/2 oz/1/2 cup) unsalted butter, softened 2 large eggs 375 ml (121/2 fl oz/11/2 cups) full-cream (whole) milk 125 ml (4 fl oz/1/2 cup) vegetable oil 2 tablespoons Greek yoghurt (or sour cream) 1 teaspoon vanilla extract or vanilla bean paste 1 tsp peppermint extract or to taste Cake balls 4 tbsp canned vanilla buttercream Decorations 50g pink fondant 20g orange fondant 500g white chocolate, melted 100g dark chocolate, melted Steps 1. Donuts 2. Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Spray a large donut baking tray with oil spray and set aside. Do the same with a 3. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined. 4. Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture. 5. Add the eggs, milk, peppermint extract, oil, yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds. 6. Add the batter into a piping bag. Pipe each batter into the donut tray. 7. Pipe the batter into the donut baking tray. Bake for 20 minutes, allow to cool for 10 minutes before carefully turning upside down onto a cooling rack to cool completely. 8. Add the remaining batter into the 5” cake tin and bake for 30 minutes. Allow to cool completely. 9 .Cake Balls 10. Once the cake has cooled, use your hands or a food processor to crumble the cake into a large mixing bowl. Add the vanilla frosting and use a spoon to mix until well combined. You’re not going to use all of this mixture. But you can freeze any left-over mixture to have ready to use when you wish. Make 6 cake balls about half the size of a gold ball. Place on top of a baking tray and chill in the fridge for one hour. Check out the rest of the recipe in the comments!
Move over, mashed potatoes, there's a new star in town! And nothing pairs better with this decadent tornado potato poutine than a refreshing glass of Coca-Cola. #sponsored by @cocacola Ingredients For the short ribs: 1 tablespoon vegetable oil, plus additional for cooking 1 pound short ribs or beef chuck, cut into 2-inch pieces 1 teaspoon salt 1 teaspoon pepper 2 carrots, diced 2 celery stalks, diced 1 onion, diced 2 cloves garlic, sliced ½ cup red wine 2 cups beef stock 5 sprigs of fresh thyme 2 bay leaves 1 tablespoon butter 1 tablespoon flour For the potatoes: 4 russet potatoes 1 cup white cheddar cheese, cubed ¼ cup parsley, minced Steps 1. In a large Dutch oven over medium to high heat, heat vegetable oil. Season beef with salt and pepper. Add to Dutch oven and sear on all sides until golden brown. Remove, and set aside. 2. Next, add onions, celery, carrots, and garlic. Sauté until translucent. Deglaze with red wine, using a wooden spoon scrape up the brown bits from the bottom of the pan. Add beef stock, and mix together. Add the beef back to the pan and add herbs. Cover and bake until meat is fork tender. 3. In a large bowl, add meat from the pan and shred with 2 forks. In a large measuring cup, strain the juices. Set aside. In a large Dutch oven, add a generous pour of vegetable oil, and heat until 325 to 350 degrees. 4. Next, skewer each potato all the way through. Using a sharp knife, cut into the potato at an angle. Slowly, twist the potato until you get to the end. Carefully, pull apart layers. Next, add to hot oil and fry until golden brown, flip and repeat. 5. Remove onto a sheet tray with a cooling rack, then season with salt. If potatoes are not cooking all the way through, finish in the oven at 375 degrees until tender. 6. In a saucepan, heat tablespoon of butter. Add flour, and whisk until incorporated and golden brown paste forms. 7. Add a cup of the reserved juices into the pot, consistently whisking. Simmer until mixture is thick and coats your spoon. Season with salt and pepper to taste. 8. Stir in beef, and set aside. 9. Place cubes of cheese in between layers of the potato, and top with gravy. Garnish with parsley, and serve.
Tag the Shrek to your Donkey. 🎥: @tastemadeuk Onion Tart Tatin Ingredients 75g butter 1 tbsp fresh thyme, finely chopped ½ tbsp rosemary, fine chopped ½ tbsp sage, finely chopped 1 clove of garlic, minced 1200g small shallots, peeled, left whole, top stem trimmed ½ tbsp salt 2 tbsp balsamic vinegar 1 tbsp port 100g strong cheddar, grated 230g ready rolled puff pastry round A handful of fresh thyme to garnish Steps 1. Preheat the oven to 180C fan. 2. Place the butter in a frying pan, suitable to be used in the oven. Melt over a low/ medium heat, add in the garlic and chopped herbs. Keep the heat low to ensure the butter does not burn. 3. Arrange the shallots cut side down in the pan, in a circular pattern. Season with salt and fry for 10-15 minutes, over a medium heat until caramelized and softened on the side in tact with the pan. 4. Add the balsamic vinegar and port to the pan and cook for a further 5 minutes until reduced and syrupy. 5. Scatter the cheese over the shallots and then place the puff pastry over the pan, completely cover the shallots and tuck the pastry in at the sides. 6. Place in the preheated oven and bake for 20- 25 minutes. 7. Allow to cool in the pan slightly for approximately 5 minutes. Place a large plate over the top of the pan and turn it over to remove the tart from the pan. Garnish with fresh thyme and serve immediately.
Bacon wrap > gift wrap 🎥: @tastemade_japan Camembert Bacon Burger Ingredients 150g ground pork 1/4 onion Bread crumbs 15g Milk 1/2 teaspoon salt Nutmeg 1 Piece of Camembert cheese 5 slices of pork belly White wine Steps 1. Add all the ingredients from the hamburger seeds to the minced meat and mix well until it becomes sticky. 2. Wrap the whole camembert with one piece of meat. 3. After wrapping it with slices of pork belly, bake in a frying pan until both sides are brown, add white wine and cover & steam. 4. Complete with sauce and enjoy.
Fans of "The Baby-Sitters Club" know Claudia's love of cereal has no bounds. So why not whip up these sweet cereal bowls while binge-listening to the iconic series? #sponsored by @audible Ingredients 1/4 cup butter 5 ounces mini marshmallows 3 ounces Rice Krispies 3 ounces Coco Pops 1/2 cup white chocolate 1/2 cup milk chocolate Steps 1. Line two cereal bowl-sized bowls with plastic wrap. 2. Place half the butter, marshmallows and white chocolate in a microwave safe bowl. Heat on high power for 1 minute, then quickly mix everything together well. If the marshmallows and chocolate aren’t melted, return to microwave and heat for 15 second increments, stirring after each, until melted. 3. Add the Rice Krispies to the bowl and mix well so that each grain is coated in the marshmallow mixture. Pour into one of the lined cereal bowls and quickly press it out equally to about 1/2 inch thick. The mixture is very sticky so it may help to oil your hands. 4. Do the same with the remaining butter, marshmallows, milk chocolate and the Coco Pops. 5. Melt the remaining white chocolate and brush it on the inside of the Rice Krispie bowl. You may need to built this up in stages. Melt the remaining milk chocolate and brush it on the inside of the Coco Pops bowl. Freeze the bowls for 10 minutes, then set aside and let harden for at least 30 minutes. Lift it out of the bowl and peel off the plastic wrap. Enjoy by filling each bowl with the cereal of your choice!"
Wrap your croissants in bacon, never look back. Bacon Croissant Roles Ingredients 1 pound classic bacon 6 eggs, beaten 4 ounces shredded cheddar cheese 2 containers store-bought crescent rolls Steps 1. Prepare the bacon: Preheat the oven to 400 degrees and prepare a baking sheet with a baking rack. 2. Arrange bacon on the rack in a single layer. Bake for 8 to 10 minutes, until half-cooked. Remove to cool. 3. Make the filling: Heat a large skillet on medium. Add eggs and stir constantly until soft-scrambled. Remove from the heat and stir in cheese. 4. Assemble the croissants: Remove crescent rolls from package and separate triangles. On a flat surface, place 2 slices of bacon in a triangle. Place one crescent roll on top with the bacon on either side. Add about a teaspoon of egg and cheese. Roll into a croissant and curl the edges inward. Repeat until all the dough, eggs and bacon are used. 5. Bake for 10 to 12 minutes until dough is puffed and golden and bacon is crisp.
We'll be blunt: you're gonna love these peanut butter balls. For informational purposes only. Observe all applicable laws and regulations. Cannabis Chocolate Peanut Butter Crunch Balls Ingredients For the cannabis coconut oil: 1/4 ounce cannabis 1/2 cup coconut oil Cheesecloth For the chocolate peanut butter crunch balls: 1 1/2 cups peanut butter 1/2 cup cannabis coconut oil, melted 2 1/2 cups powdered sugar 2 1/2 cups crispy rice cereal 3 cups chocolate (milk and dark), melted Steps 1. Decarb a quarter of an ounce cannabis in the oven at 240 degrees for 30 to 40 minutes to activate the THC. Grind cannabis, but not too fine. 2. Pour cannabis into a heatproof jar. Add 1/2 cup coconut oil. Close lid. Place sealed jar inside a slow cooker. Pour hot water around the edges until three-fourths of the way up the jar. Cook on high for 4 hours. 3. Wrap cheesecloth over a glass jar, and strain cannabis coconut oil. Use immediately, or refrigerate until needed. 4. In a large bowl, mix peanut butter and cannabis coconut oil until smooth. Add powdered sugar and crispy rice cereal. Mix until fully incorporated. Shape into 1-inch balls, place on wax paper and freeze for at least 30 minutes. If you’re having trouble shaping the balls, chill the mixture before shaping. You should have at least 36 balls of equal size. 5. In a small microwave-safe bowl, melt chocolate. Dip chilled peanut butter balls in melted chocolate. Fully coat, then set back on wax paper. Chill until firm. 6. Try half a ball, then wait an hour to get the desired effect. If it’s not strong enough, eat the other half.
The perfect breakfast for rough mornings and big appetites. 🍳 Blueberry Coffee Cake ◾️ Ingredients 2 cups flour 2 teaspoons baking powder 1/2 cup butter 3/4 cup sugar 2 large eggs 2 teaspoons vanilla extract Finely grated zest of 1/2 lemon 1/2 cup milk 7 ounces blueberries For the topping: 1/4 cup brown sugar 1/4 cup flour 1/2 teaspoon ground cinnamon 1/4 stick butter, cold Steps 1. Lightly grease your slow cooker. 2. In a large bowl, mix all the ingredients except blueberries. Once fully incorporated fold in the blueberries then pour the mixture into the slow cooker. 3. Make the topping by mixing together all the dry ingredients then add the cold butter. Rub between your fingers until fully incorporated, then scatter over the blueberry mixture. 4. Cook on high for 2 1/2 hours. Find the breakfast casserole recipe in our comments!
This cake will make you hoot for the holidays. Snow Owl Cake Ingredients Cake 525g all-purpose flour 675g caster (superfine) sugar 150g cocoa powder 1 ½ tsp bicarb soda 1 tsp fine salt 525g unsalted butter 3 eggs 525ml milk Frosting 1 batch of my vanilla flavored Swiss meringue buttercream frosting (recipe: thescranline.com) Decorations 50g orange candy melts, melted 100g yellow candy melts, melted 100g dark chocolate, melted 600g white chocolate, melted Steps 1. Cupcakes 2. Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Spray a 6” cake tin and a 6” half sphere cake tin with oil spray and line with baking paper. 3. Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl. Mix on low speed with a hand mixer until combined. 4. Next, add the softened butter and continue mixing on low speed until the mixture reaches a crumbly, sand-like texture. 5. Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds. 6. Fill the 6” cake tin about ¾ of the way with batter and then add the remaining batter in the half sphere cake tin. 7. Bake for 40–50 minutes. 8. Trim the top of the half sphere cake and trim the 6” cake in half using a large serrated knife. 9. Add frosting to a piping bag and pipe a small amount of frosting on an 8” cake board. Use a small offset spatula to smoothen out before adding the first layer of the 6” cake on top. Firmly press down to help it stick to the frosting. 10. Pipe a round of frosting around the cake and fill with more frosting. Use the spatula to smoothen out before adding the next half of the 6” cake. Repeat before adding the half sphere cake on top. 11. Pipe frosting around the outside of the cake and use the offset spatula to smoothen out. This is simply a crumb coat and is designed to be a thin layer of frosting aimed at trapping the cake crumbs so they don’t show on the second layer. Chill the cake in the fridge. Find the rest of the recipe in the comments!
When you can't choose between your two favorite carbs, be like #MrsMaisel and combine the best of both worlds! And hey, doesn't this dish pair perfectly with Tonight's season 3 premiere of @MaiselTV? #sponsored by @amazonprimevideo Hangover “Everything Bagel” Mac 'n' Cheese Ingredients 2 cups shredded cheddar cheese 1/2 cup shredded gruyere 2 cups uncooked cavatappi or elbow pasta 3 1/2 cups whole milk 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon onion powder 1 day-old everything bagel 4 tablespoons salted butter, melted 3 tablespoons minced chives Everything But the Bagel Seasoning Steps 1. Preheat oven to 350 degrees and grease a 9 by 9-inch baking dish with nonstick cooking spray. 2. Combine cheddar and gruyere in a small bowl and set aside. 3. In a large bowl, combine the pasta, milk, Worcestershire, salt, pepper, onion powder and 1 1/2 cups of the cheese mixture. 4. Transfer the pasta to the prepared baking dish. Cover with foil and bake for 50 minutes. 5. In a food processor, pulse the day-old bagel until a fine bread crumb is achieved. Add the melted butter and pulse until combined. 6. Remove foil from mac and cheese and top with remaining cheese and bread crumb mixture. Bake for 10 to 20 minutes until golden. Sprinkle with chives and everything bagel seasoning and serve.
Small but bite-y. 🎥: : @tastemadeuk S'Mores Pie Bites Ingredients For the cube bites: 100g graham crackers, blitzed 100g butter, melted 150g milk chocolate Lindor For the meringue: 2 egg whites 100g granulated sugar 50ml water Steps 1. Make the biscuit base: Put your crushed graham crackers into a large bowl and pour in the melted butter, then mix thoroughly to combine. Spoon a small amount of this into each ice cube hole and the end of a wooden spoon press it down into the base. Place the ice cube tray into the fridge to set up (approximately 15 minutes). 2. Make the chocolate layer: Melt the chocolate in a heat proof bowl over a pan of simmering water, making sure the base of the bowl does not touch the water. Once melted remove from the heat and pour into a jug. Take the chilled ice cube tray and carefully pour the chocolate on top of each biscuit base. Once they are all filled, tap the ice cube tray to level out the top of the chocolate. Return the ice cube tray into the fridge to set the chocolate (at least 30 minutes). 3. Make the marshmallow top: In a stand mixer, mix together your egg whites until they form stiff peaks. Next put the sugar and water into a small pan and heat together, allow the sugar to completely dissolve and place your thermometer into the pan. Once the sugar syrup has reached 115C, remove it from the heat and turn the mixer with your egg whites back on. Pour the sugar syrup into your egg whites in a slow and steady stream and continue to whisk until the meringue has cooled and it looks shiny and stiff. 4. Place the cooled meringue into a piping bag with a small star shaped nozzle. Remove the ice cube tray from the fridge and carefully pop each bite out. Pipe a meringue swirl on the top of each. Then using a blow torch, gently torch the meringue topping. Serve and enjoy!
This giant croissant is way flakier than your ex BFF. Giant Croissant Ingredients For the croissants 4 1/8 cups bread flour (plus extra for dusting) 1 1/2 tsp salt ¼ cup sugar 1 ½ tbsp dry active yeast 4 sticks butter, at room temperature Egg wash 1 egg 1 tbsp water Steps 1. Put the flour, salt, sugar and yeast into the bowl of a stand mixer. Add 1 ¼ cup of water and start the bread hook on low, until it’s all combined. Turn the speed up to medium and knead for 10 minutes until silky smooth. Shape the dough into a ball, put it into an oiled bowl and cover with cling film then put it straight into the fridge for 2 hours. Place the butter onto a sheet of baking paper (roughly 12 x 12). Spread it out roughly into a square, then put another sheet of paper on top, and use a rolling to knock it into a neat 8 centimeter square. Then put it into the fridge to firm up. 2. Once the dough has chilled for 2 hours, take the butter out of the fridge. With it still in the paper, loosen it up slightly with your fingers so that it’s not completely solid - this will make it easier to roll. Dust flour on your worktop and roll the dough out into a 10 inch square. Unwrap the butter and place it, in a diamond shape, on the dough. Fold each dough corner into the middle of the butter square - then pinch all of the seams firmly together. 3. Rolling and folding the dough: Use a rolling pin to roll evenly and gently all over the dough, so the butter and dough stretch out as one. Roll the dough out to a 16 x 12 rectangle. With a sharp knife or pizza cutter, trim one short end of the dough, so that there is a layer of butter showing in the edge. Fold this end first in by one third, then the other end, to make a 3-layer sandwich. Wrap this tightly in cling film and put it back into the fridge. 4. After one hour, take the dough out of the fridge and repeat the rolling and folding process. Chill for another hour, then repeat it once more. After this 3rd and final fold and roll, wrap again tightly in clingfilm and chill overnight. Find the rest of the recipe in the comments!
'Tis the season to cozy up with caramel acorn cookies. Caramel Gingersnap Cookie Acorns Ingredients For the cookie ball mix: 8 ounces cream cheese, softened 3 cups gingersnap crumbs 1 teaspoon vanilla 1/4 teaspoon sea salt 1 1/2 cups salted caramel sauce For decoration: Fall-colored candy melts (3 different tones) 3 tablespoons coconut oil, divided 1/2 cup crushed pistachios 1/2 cup toasted sesame seeds 1/2 cup chocolate sprinkles 1/4 cup chocolate straws Steps 1. In a large bowl, mix cream cheese, cookie crumbs, vanilla and salt until completely incorporated. Scooping a little more than one teaspoon of the mixture, form a hollowed out acorn shape. Fill acorn with a teaspoon of salted caramel. Place a bit more of the cookie mixture on top to seal the caramel inside of the cookie ball. Repeat with remaining cookie mixture and caramel sauce. When all of the mix is formed into acorns, place them in the freezer to set for 1 hour. 2. Melt about 1 cup of desired candy melt colors in 3 tones: yellow, green and chocolate. Combine each color with 1 tablespoon coconut oil. Dip the bottom of each acorn into the candy melt of your choice and place on a sheet tray to set. 3. When all of the acorns are dipped, dip the tops of the acorns in the same color candy melt and then dip them immediately into crushed pistachios, sprinkles, or chocolate sprinkles. Dip a chocolate straw into the candy melt and affix it to the top like a stem. Allow to set then serve.
This no-bake brownie will save you a trip to the oven. 🎥: @thescranline Raw Caramel Brownie Slice Ingredients Base ingredients 1 cup medjool dates, pitted 1/3 cup cacao powder 1/3 cup activated buckinis 1 cup desiccated coconut 1/3 cup rice malt syrup Caramel Layer 400ml canned coconut cream 1 ½ cup medjool dates, pitted 4 tbsp coconut oil, melted 1 tsp vanilla extract 1 cup desiccated coconut Chocolate topping ¼ cup coconut cream ½ cup rice malt syrup ½ cup cacao powder ¼ cup coconut oil 1 tsp vanilla extract Whipped Coconut Cream 200ml canned coconut cream 3 tbsp maple syrup ½ cup chopped peanuts Steps 1. Base 2. To make the base, add the base ingredients to a high-speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a lined loaf pan (25 x 13 x 8cm), lined with baking paper and press down with the back of a spoon. Place in the freezer to set. 3. Mint Layer 4. You’ll be making two different mint layers. Add all the ingredients to a high speed blender and blend until smooth and creamy. Pour the cream over the base and let sit in the freezer (about an hour). Please note, the food gel is optional. If you want a more a natural alternative to the food gel, you can use ½ tsp of spirulina in the light green layer and 1 tsp of spirulina to the dark shade of green. 5. Chocolate Layer 6. Put everything in the high-speed blender and blend until smooth. Pour the cream over the mint cream layer and place in the freezer for a few hours (about 2- 3 hours) to set. Remove from the tin, slice straight away. Dust with cocoa powder before serving! Store in an airtight container in the refrigerator for 3- 4 days.
Ingredients 2 ready-to-roll pizza doughs 2 teaspoons tabasco 1 Tin baked beans 40 grams Smoked cheese 2 teaspoons mustard powder 80 grams Cheddar 1-2 tablespoons BBQ sauce 60 grams mozzarella 1 teaspoon smoked paprika 1 crushed garlic clove Oil for brushing + greasing Steps 1. Pre-heat oven to 220°C. 2. Place the beans in a medium pan on a medium to high heat. Add in the mustard powder, the BBQ sauce, tabasco, smoked paprika and the garlic. Add in a handful of the cheddar. Once melted and the beans 3. Have thickened, take off the heat. 4. Roll out the pizza dough on a greased and floured surface. You may need to beat the dough back a bit first. Once the dough is easy to handle, place on a pizza stone if you have one or a thin metal baking sheet. 5. Place the beans over half the pizza and spread over the rest of the cheeses. Fold the dough over to cover the beans, and pinch together the edge of the crust so it seals. Brush with oil and bake in the hot oven for 12 minutes until bubbling and delicious.
Skip the spaghetti and make these air fried chicken parm wonton raviolis, which get perfectly crunchy right in your oven! #sponsored by @frigidaire Chicken Parm Wonton “Raviolis” Ingredients 1 1/2 cups shredded rotisserie chicken 1 tablespoon extra-virgin olive oil 1/2 pound whole milk ricotta 1/2 cup grated Parmesan cheese 2 tablespoons chopped parsley 2 tablespoons chopped basil 1 cup shredded mozzarella 50 round gyoza wrappers 1 egg, beaten Canola oil spray 2 cups marinara Basil, for garnish Grated Parmesan, for garnish Steps 1. Preheat your air fryer to 350 degrees. 2. In a medium bowl, mix together the chicken, olive oil, ricotta, Parmesan, parsley, basil, mozzarella, salt and pepper. 3. Lay one wrapper down on your work surface and top it with 1 tablespoon of chicken mixture. Brush egg wash around the edges of the wrapper and place the second wrapper on top, press to seal. Lay complete wonton on a baking sheet. Repeat with remaining ingredients, spray with canola spray and cook in the air fryer for 5 to 7 minutes. Flip and then cook an additional 5 to 7 minutes. 4. Garnish with basil and serve with warm marinara.
Shh, we'll let you in on a little secret! Turns out, you've been eating corn dogs wrong all along. 🎥: @tastemade_japan Cheese Corn Dogs Ingredients 3 sausages 3 sliced American cheeses 3 sliced cheddar cheeses Hot cake mix 200g 100ml milk 2 eggs Ketchup Mustard Parsley Steps 1. Stack sliced cheese and cheddar cheese. 2. Put chopsticks in the sausage and place it on the cheese to wrap it around. 3. Put all the ingredients in a bowl, mix until smooth, and pour into a tall glass. 4. Put sausage on the dough and fry it at 170-degrees. 5. When finished, place it on a plate and apply ketchup, mustard, and parsley.