Todd English TEAFXL55 Instructions And Recipes Manual
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Todd English TEAFXL55 Instructions And Recipes Manual

5.8 qt. air fryer with convection oven
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5.8 QT. AIR FRYER
CONVECTION OVEN
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model number TEAFXL55

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Summary of Contents for Todd English TEAFXL55

  • Page 1 5.8 QT. AIR FRYER CONVECTION OVEN with model number TEAFXL55...
  • Page 2 MEET CHEF ENGLISH Todd English is a celebrated chef, restaurateur, author, and television personality. He has opened innovative and award-winning restaurants around the globe. Among his numerous accolades from the culinary world, Chef English is a four-time James Beard Foundation Award winner and was named Bon Appétit’s Restaurateur of the Year.
  • Page 3 And food is never submerged in cooking oils or fats while cooking. The Todd English Air Fryer can bake, broil and steam a wide variety of foods, such as meats, vegetables, pizzas and even cakes. Get started with the great recipes that follow—and enjoy!

  • Page 4: Control Panel

    TODD ENGLISH AIR FRYER control panel BAKE SHELL POULTRY FISH Fan/Heating BACON MEAT Indicator °F FRIES FISH On/Off Controls the Cooking time Use to select Menu Settings Controls the T emperature There are seven cook settings that you can use with this Air Fryer. Each has a preset time and preset temperature that will appear in the center of the control panel once a cook setting is selected.
  • Page 5 INSTRUCTIONS FOR USE 1. Remove all packaging materials, sticker, and labels. 2. Clean the basket and pan with hot water, soap and a non-abrasive sponge. These parts are dishwasher safe. 3. Wipe the inside and outside of the appliance with a clean cloth. 4.

  • Page 6: Important Safeguards

    IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, includ- ing the following: • Read all instructions. • Always wait 30 minutes for the appliance to cool down before handling or cleaning. • Ensure that the appliance is placed on a horizontal, even, and stable surface. •...
  • Page 7 TODD’S COOKING TIPS • Any food that can be cooked in a conventional, convection, microwave or toaster oven can be cooked in your Air Fryer. • Smaller ingredients usually require a slightly shorter cooking time than larger ingredients. • Shaking smaller ingredients halfway during the preparation time optimizes the end result and can help prevent unevenly fried ingredients.

  • Page 8: Cooking Chart

    COOKING CHART This table will help you select the basic settings for your ingredients, and what to do during the cooking cycle. NOTE: Settings are indications only. Since ingredients differ in origin, size, shape and brand, we cannot guar antee the best setting for your ingredients. ingredient quantity temp...
  • Page 9 ingredient quantity temp time additional °F minutes information meat & poultry bone­in fried Chicken— 4 pieces spritz with oil; fresh turn halfway through chicken—frozen fried 4 pieces turn halfway through chicken nuggets—fresh 12 pieces spritz with oil; shake 2 times chicken nuggets—...
  • Page 11 TODD ENGLISH AIR FRYER recipes Potato / Sweet Potato Fries serves 6 2 Idaho or sweet potatoes 2 tablespoons grapeseed oil 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon smoked paprika 1 teaspoon grated Parmesan 1 teaspoon finely chopped fresh rosemary 1.
  • Page 12 Risotto Tater Tots serves 4 1 shallot 1 tablespoon unsalted butter 1 cup arborio rice ¼ cup white wine 3 cups vegetable stock 1 teaspoon kosher salt 1 teaspoon white pepper 3 tablespoons Parmesan, grated 2 tablespoons parsley, finely chopped 1 cup all-purpose flour 2 eggs 4 tablespoons whole milk 1 cup panko crumbs 1. Mince shallot and slowly sweat in a pot with butter.
  • Page 13 Air Fried Potato Skins serves 2 2 medium Yukon Gold potatoes ½ teaspoon olive oil ¼ teaspoon sea salt 4 strips bacon non-stick cooking spray ¼ cup cheddar cheese, shredded ¹⁄ cup sour cream 2 green onions, chopped fine 1. Scrub potatoes and rub with olive oil and sprinkle well with salt. 2. Place potatoes in Air Fryer, and set temperature to 400 degrees and time for 35 minutes.
  • Page 14 Easy Bake Mac ’n’ Cheese serves 2–3 non-stick cooking spray 1½ cups elbow macaroni 1 cup chicken broth ½ cup heavy cream ¾ cup shredded cheddar cheese ½ cup shredded mozzarella cheese ¼ cup shredded Parmesan cheese ¼ teaspoon kosher salt, or to taste ¼ teaspoon fresh ground pepper 1. Spray the pizza pan with non-stick spray. 2. Combine all ingredients and pour into pan. 3. Place pan in the basket, then put the basket and heating chamber into the Air Fryer.
  • Page 15 Jalepeño & Chorizo Poppers yields 16 pieces 8 jalapeños 4 ounces chorizo ½ cup cheddar cheese 2 ounces cream cheese, softened 2 tablespoons cilantro, finely chopped 2 large eggs 1 cup all-purpose flour ¼ cup corn starch 1 teaspoon onion powder 1 cup panko bread crumbs 1. Slice jalapeños in half lengthwise and scrape seeds out with a small spoon, making sure to discard the white vein. 2. Mince chorizo and add to cheddar, cream cheese, and cilantro. Mix in a bowl until fully incorporated.
  • Page 16 Rueben Stuffed Mushroom Caps serves 2–4 12 jumbo mushrooms, cleaned, stems removed, and bottoms trimmed to sit flat non-stick cooking spray sea salt ½ pound corned beef, or pastrami ¼ pound Swiss cheese ¼ cup whipped cream cheese 2 tablespoons Thousand Island dressing 2 tablespoons sauerkraut ¼ cup seasoned panko bread crumbs 1. Place mushrooms in Air Fryer basket, spray with oil and sprinkle with salt. 2. Set temperature to 400 degrees and time to 3 minutes. 3. Place remaining ingredients—except panko—into food processor fitted with a metal blade and pulse to combine. 4. Pat the insides of the mushrooms dry, then fill with the Rueben mixture and sprinkle with panko crumbs.
  • Page 17 Buffalo Chicken Stuffed Jalapeños Wrapped in Bacon serves 4 8 jalapeño peppers ¼ cup Buffalo Chicken Dip (page 46) 8 slices Applewood-smoked bacon 1. Lay jalapeños in Air Fryer basket. 2. Set temperature for 400 degrees and time for 5 minutes. 3. After the timer goes off, use tongs to turn all the peppers over. Set timer for an additional 5 minutes. 4. When cooking is complete, place peppers into a small brown paper bag and close tightly. 5. After 5 minutes of cooling, wearing latex gloves, scrape out the seeds and peel off the skins of the jalapeños. Rinse and place on a paper towel to dry. 6. Fill each jalapeño with Buffalo Chicken Dip, and wrap each pepper with a slice of bacon. 7. Place jalapeños back into the Air Fryer basket. 8. Set temperature to 400 degrees and time for 5 minutes. 9. After timer goes off, use tongs to turn over the peppers. Set temperature to 400 degrees and time for 5 minutes, or until bacon is golden brown. 10. Let peppers cool for at least 5 minutes before serving.
  • Page 18 Fried Mac and Cheese Balls serves 6 1 pound elbow macaroni 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups cream, warmed, plus 2 tablespoons for egg wash 1 pound grated Cheddar cheese ½ pound shredded mozzarella ½ pound Parmesan cheese salt and freshly ground black pepper 2 large eggs 3 cups seasoned panko bread crumbs non-stick cooking spray 1.
  • Page 19 Cheese Sticks serves 4–6 12 strings from 1 package part-skim mozzarella string cheese ¼ cup instant flour 2 large eggs, beaten 2 cups Italian seasoned bread crumbs ¼ cup grated Parmesan cheese olive oil spray marinara sauce for dipping 1. Open the package of string cheese and separate the cheese sticks and freeze them for two hours. 2. Place the instant flour in a large plastic bag, the beaten egg in a medium- size bowl, and mix the bread crumbs with the parmesan and place in a shallow dish or pie pan. 3. When string cheese is frozen, shake the cheese in the bag of flour, then dip into the beaten egg, then press in the crumbs 4. Place about 6 cheese sticks evenly in the basket, do not overcrowd. 5. Put the basket and heating chamber into the Air Fryer. 6. Set the temperature to 400° F and the time for 7 minutes. Press On/Off. 7. After 3 minutes, carefully flip each cheese stick. 8. Remove and repeat with the remaining cheese sticks. 9. Serve with marinara dipping sauce.
  • Page 20 Fried Green Tomatoes serves 2 2 large green tomatoes 1 teaspoon salt ½ teaspoon pepper ½ cup instant flour 1 cup buttermilk 1 cup panko bread crumbs ½ tablespoon Creole seasoning non-stick cooking spray 1. Cut the tomatoes into ¼-inch thick slices and season both sides evenly with salt and pepper. 2. Place the flour in a shallow dish, and put the buttermilk in a shallow dish or pie pan. 3. Mix the panko crumbs with Creole seasoning in another dish. 4. Dredge each tomato slice in the flour, then dip it in the buttermilk, and finally press in the panko mixture on both sides.
  • Page 21 Candied Grape Tomatoes serves 2 1 pint grape tomatoes ¼ cup olive oil 1 teaspoon sea salt 1 sprig thyme, leaves removed ½ teaspoon garlic powder 1. Slice each tomato in half, then toss in a bowl with oil, salt, thyme, and garlic powder. Let rest for at least 5 minutes. 2. Place all tomato halves in the Air Fryer basket, seed side up. 3. Set temperature to 400 degrees and time for 10 minutes. 4. Serve tossed with pasta and pesto. Crunchy Eggplant Fries serves 2 1 large eggplant 1 large egg, beaten 2 tablespoons milk 2 cups seasoned panko bread crumbs...
  • Page 22 Crunchy Onion Rings serves 4 1 large sweet onion, sliced very thin large bowl ice water 1 cup self-rising flour 1 teaspoon salt ½ teaspoon pepper 1 teaspoon paprika ½ teaspoon garlic powder non-stick cooking spray 1. Soak the onions in the ice water for at least 10 minutes. 2. In a large bowl, mix the flour with salt, pepper, paprika and garlic powder. 3. Using a pair of chefs tongs, remove the onions from the ice water and toss in the seasoned flour. Shake off all excess flour. 4. Place an even row of onions in the basket, do not overcrowd, and spritz with non-stick spray. 5. Put the basket and cooking chamber into the Air Fryer. 6. Set temperature to 400° F and the time for 7 minutes. Press On/Off. 7. Shake several times during the cooking process. Once cooking is complete, remove. Repeat with remaining onions.
  • Page 23 Fair Fries serves 2 1 large russet potato, washed and peeled 1 tablespoon canola oil ½ teaspoon sea salt ¼ teaspoon sugar ¼ teaspoon pepper 1. Cut potato into ¼-inch matchsticks. 2. In a shallow baking dish, toss the potatoes with oil, salt, sugar, and pepper. 3. Place fries evenly in the basket—do not overcrowd. 4. Put the basket and heating chamber into the Air Fryer. 5. Select the FRIES setting. Press On/Off. 6. After 10 minutes, remove the basket and shake fries. 7. Return basket to Air Fryer and allow cycle to finish. 8. Once cooking is complete, remove. Repeat with remaining fries. 9. Sprinkle with a bit more salt and allow to cool slightly. 10. Serve warm with ketchup or malt vinegar.
  • Page 24 Crusty Potato Wedges serves 4 1 teaspoon garlic powder ½ tablespoon dried rosemary ½ teaspoon pepper ½ teaspoon salt ½ teaspoon paprika 1 teaspoon dried thyme 2 medium potatoes, cut into wedges 1 large egg, beaten ¼ cup Parmesan cheese, grated non-stick cooking spray 1. In a bowl, mix together garlic powder, rosemary, pepper, salt, paprika, thyme and Parmesan cheese. 2. Toss the potato wedges in the egg, then toss in the spice and cheese mixture. 3. Place the wedges in the AIR FRYER basket. Spray them with oil. 4. Set the temperature to 400 degrees and the time for 20 minutes. 5. Shake the basket at least 2 times during the cooking process. Parmesan Spring Roll Chips serves 2 4 spring roll sheets (or 1 fresh pasta sheet) ¼ cup olive oil ¼...
  • Page 25 1. Place the spring roll sheets on a cutting board dusted with flour. 2. Cut into in to 8 equal squares. 3. In a bowl, mix olive oil, salt, garlic and Italian seasoning. 4. Brush the olive oil mixture on each of the squares and sprinkle with parmesan cheese. 5. Arrange 4 sqares at a time in the Air Fryer basket. 6. Set temperature to 400 degrees and time for 2 minutes; bake until golden brown. 7. Cool on a wire rack, repeat with the remaining squares. Tuscan Style Potato Wedges serves 4 ½ cup extra-virgin olive oil 4 Yukon Gold potatoes, or fingerlings, cut into wedges 3 cloves garlic 1 sprig rosemary, leaves removed and chopped 1 teaspoon sea salt 1 teaspoon lemon juice ¼ teaspoon cayenne pepper 1. Place all the ingredients in a large bowl and let marinate for 20 minutes, tossing occasionally.
  • Page 26 Personal Pizzas makes 4 pizzas 1 can premade pizza crust ½ cup homemade or store-bought pizza sauce ½ cup shredded mozzarella ¼ cup grated parmesan cheese 1 tablespoon olive oil dried oregano garlic powder toppings pepperoni, crumbled sausage or meatballs, ham, pineapple, peppers, etc. 1. Slice the pizza dough into 4 even sections. 2. Roll each section into a ball. 3. Rub the dough balls with olive oil. 4. Stretch one dough ball into the pizza pan. 5. Spoon on ¼ of the sauce. Do not over-sauce. 6. Sprinkle on a couple tablespoons of mozzarella. 7. Sprinkle on a tablespoon of parmesan. 8. Sprinkle with oregano and garlic powder to taste. 9.
  • Page 27 Pizza Rolls serves 4–6 2 cups whole milk mozzarella, shredded ½ pound Italian sausage, approximately two, cooked and crumbled 3 ounces sliced pepperoni, chopped 2 roasted red peppers, chopped 1 small onion, minced 14-ounce jar pizza sauce 1 teaspoon garlic powder 15 eggroll wrappers non-stick cooking spray 1. In a large bowl, combine the cheese, sausage, pepperoni, peppers and onions. 2. Add the pizza sauce and garlic powder. Mix well. 3. Lay a wrapper on a flat surface, with a corner pointing toward you. 4. Place ¼ cup of filling in the center of each wrapper. 5. Fold the point of the wrapper facing you over the pizza filling, and fold the two sides into the center. 6. Moisten the remaining point, fold over, and roll tightly. 7. Repeat with the remaining eggroll wrappers. 8. Place in freezer-safe container and freeze for 24 hours. 9. Place 5 rolls in the basket, do not overcrowd, and spritz with non-stick spray. 10. Put the basket and heating chamber into the Air Fryer. 11. Set temperature to 400° F and time for 7 minutes. Press On/Off. 12. After 7 minutes, flip pizza rolls over and cook for an additional 2 minutes at 400° F.
  • Page 29 Asian Style Baby Back Ribs serves 2 1 slab baby back ribs 1 teaspoon ginger, grated 1 scallion, minced ½ tablespoon cilantro, chopped 1 small jalapeño, seeded and chopped 1 garlic clove, minced 1 cup orange juice 2 tablespoons sesame oil 1. Place all ingredients in a jumbo zip plastic bag and marinate overnight. 2. Stand the ribs vertically in the fry basket, reserving the marinade. 3. Put the basket and heating chamber into the Air Fryer. 4. Select the MEAT setting. Press On/Off. 5. While the ribs are cooking, place the marinade in a sauce pan. Cook over medium high until reduced by half, approximately five minutes. 6. When cook time is complete, brush the ribs with the marinade. 7. Select the MEAT setting. Press On/Off. 8. Cut ribs apart and serve with marinade on the side for dipping.
  • Page 30 Easy Apricot Cranberry Stuffed Fried Pork Chops serves 2 1 box cornbread stuffing mix 2 tablespoons butter 6 dried apricots, chopped 2 tablespoons dried cranberries (or raisins) ½ cup chicken stock (or water) 1 teaspoon poultry seasoning ¼ cup instant flour 1 large egg, beaten 2 6-ounce boneless pork chops, butterflied salt and pepper, to taste 1. Divide the contents of stuffing mix in two. Place half the cornbread crumbs and seasoning in the bowl of a food processor fitted with a metal blade. Process the cornbread to a fine crumb. Set aside the other half of cornbread mix. 2. Heat butter in a saucepan over medium heat. When butter is melted, add the dried fruits and heat until they begin to swell. Add the chicken stock and remaining unprocessed cornbread crumbs to the saucepan. Sprinkle in the poultry seasoning. When all the liquid has been absorbed, remove from the heat.
  • Page 31 Tomato Caprese Stuffed Burgers serves 2 1 pound ground chuck, divided into 4 equal balls ½ teaspoon steak seasoning 4 grape tomatoes, diced 1¼-inch slice fresh mozzarella, or 4 ovolini (egg-size) balls, broken into small pieces 4 leaves basil chiffonade ¼ teaspoon balsamic vinegar 1. Press each ball of ground beef into ½-inch thick burgers. 2. In a small bowl, toss the remaining ingredients. 3. Divide the tomato mixture and place half on the center of two burgers. 4. Top the tomato mixture with the remaining burgers and press to seal. 5. Place burgers in the Air Fryer basket. 6. Set temperature to 375 degrees and time to 12 minutes for a perfect medium.
  • Page 32 Sesame Encrusted Ahi Tuna with Hoisin Sauce serves 2 ¼ cup sesame seeds 1 tablespoon black sesame seeds ½ teaspoon salt ¼ teaspoon pepper, freshly ground 1 egg white, beaten 2 6-ounce ahi tuna steaks, approximately 1½-inches thick sauce ¼ cup Hoisin sauce juice of 2 limes 2 tablespoons rice wine vinegar 2 tablespoon low sodium soy sauce 1 tablespoon honey, or agave nectar ¼ teaspoon ground white pepper 1. Prepare the sauce by wisking together all the ingredients. Set aside.
  • Page 33 Escarole Stuffed Trout serves 2 1 cup chopped escarole 2 finely sliced shallots ½ teaspoon lemon juice 1 teaspoon extra virgin olive oil 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 whole trout, 8 –10 ounces, boneless 1. In a bowl toss escarole, shallots, lemon juice, olive oil and season with salt and pepper.
  • Page 34 Cod Fingers serves 4 1 cup instant flour 1 teaspoon seafood seasoning 2 large eggs 2 tablespoons milk 1 cup all-purpose flour 1 cup yellow cornmeal 1 teaspoon salt 1 pound cod, cut into 2 inch strips non-stick cooking spray 1. Place instant flour and seafood seasoning in a large zip bag. 2. In a shallow glass baking dish, beat together egg and milk. 3. In another dish combine flour, cornmeal and salt. 4. Shake the cod in the bag with flour and seasoning mix. 5. Dip each piece of cod in the egg mixture then press into cornmeal mixture, coat well. 6. Place two cod fingers in the basket and spritz with oil. 7. Put the basket and heating chamber into the Air Fryer. 8. Set temperature to 400° F and the time for 10 minutes. Press On/Off. 9. Once cooking is complete, remove. Repeat with remaining fish. 10. Serve warm with lemon and tartar sauce.
  • Page 35 Fish with Chips serves 2 1 6-ounce cod fillet ¼ cup buttermilk ½ teaspoon salt ¼ teaspoon pepper 3 cups kettle cooked chips, salt and vinegar flavor 1. Soak the cod in the buttermilk with the salt and pepper for 5 minutes. 2. Crush the chips in a food processor and place in a shallow baking dish. 3. Remove the fillet from the buttermilk and press firmly in the potato chips. 4. Place the coated fish fillet in the Air Fryer basket. 5. Set temperature for 400 degrees and the time for 12 minutes.
  • Page 36 Banging Shrimp serves 4 ½ cup milk 1 large egg, beaten 2 tablespoons cornstarch 2 tablespoons all-purpose flour 1 teaspoon salt ½ teaspoon paprika ½ teaspoon cayenne pepper ½ teaspoon garlic powder ½ teaspoon sugar ½ teaspoon Sriracha 1 pound jumbo shrimp, peeled and deveined ½ cup panko crumbs non-stick cooking spray dipping sauce ¼ cup mayonnaise 1 tablespoon ketchup 1 teaspoon sriracha...
  • Page 37 Cajun Style Fried Shrimp serves 2–4 ½ pound large shrimp, peeled and deveined 1 egg 1 teaspoon salt 1 teaspoon cayenne ½ teaspoon garlic powder ¼ teaspoon dried leaf thyme ¼ teaspoon dried oregano ¹⁄ teaspoon pepper ½ cup all-purpose flour ¾ –1 cup cornmeal non-stick cooking spray 1. Rinse the shrimp under cold water. Pat dry with paper towels. 2. In a medium bowl, beat the egg with the salt, cayenne, garlic powder, thyme, oregano and black pepper until frothy. 3. On separate sheets of wax paper, place the flour and cornmeal. 4. Dredge the shrimp in the flour. 5. Using a fork, dip the shrimp into the seasoned egg mixture and coat in the cornmeal. 6. Place the shrimp on a wire rack set over a baking sheet. Repeat until all shrimp are coated. 7. Place 6 shrimp in the basket and spritz with oil.

  • Page 38: Crab Cakes

    Crab Cakes serves 2–4 1 tablespoon olive oil 1 small onion, minced 1 stalk celery, minced 1 small red pepper, minced 2 tablespoons butter ½ teaspoon crab seasoning 2 tablespoons heavy cream 1 teaspoon lemon juice 1 teaspoon Cayenne pepper sauce 1 teaspoon Worcestershire sauce 8 ounces lump crab meat 1 large egg, beaten 1 cup panko crumbs non-stick cooking spray dipping sauce 1 tablespoon mayonnaise...
  • Page 39 10. Set temperature to 400° F and time for 8 minutes. Press On/Off. 11. Once cooking is complete, remove. Repeat with remaining crab cakes. Serve warm. 12. For the dipping sauce, blend together all ingredients. Crab Rangoons serves 4–6 4 ounces cream cheese 12 fresh chives, finely chopped ½ teaspoon soy sauce ½ teaspoon hot sauce 8 ounces crab meat 1 package wonton skins non-stick cooking spray dipping sauce ¼ cup raspberry preserves 1 tablespoon sweet chili sauce 1 teaspoon soy sauce 1. Place the cream cheese in the bowl of a food processor. Add the chives, soy sauce and hot sauce and purée.
  • Page 40 Crab Stuffed Sea Scallops serves 2–4 ½ cup instant flour ½ teaspoon salt ½ teaspoon pepper ½ teaspoon paprika 1 large egg 1 tablespoon water 1 cup cracker crumbs 1 pound sea scallops, butterflied non-stick cooking spray mixture for 2 4-ounce crab cakes—see previous recipe 1. In a glass bowl, combine instant flour, salt, pepper, and paprika. 2. In a shallow glass baking dish, beat egg and water together. 3. Place cracker crumbs in another dish. 4. Dip each butterflied scallop in the flour mix, then stuff with ½ tablespoon of crab mixture. 5. Dip each scallop in the egg then press into the cracker crumbs. Repeat this procedure with remaining scallops.
  • Page 41 Coconut Scallops serves 4 ½ cup cornstarch 2 large eggs 1 tablespoon water ¹⁄ cup corn flake crumbs ½ cup sweetened coconut flakes ½ teaspoon salt ½ pound sea scallops (or substitute with 1 pound jumbo shrimp, peeled, deveined and butterflied) non-stick cooking spray dipping sauce ¼ cup orange marmalade 1 tablespoon Thai chili sauce 1. Place cornstarch in a large zip bag. 2. In a shallow glass baking dish, beat egg and water together. 3. In another dish combine cornflake crumbs, coconut and salt. 4. Shake the scallops in the bag with cornstarch. 5. Dip each scallop in egg mixture, then press into coconut mixture.
  • Page 42 Tuna Melt Sandwich serves 2 2 slices multi-grain bread 1 5-ounce can solid white tuna in water, drained 1 stalk celery, minced 1 teaspoon onion, minced 2 tablespoons mayonnaise ¹⁄ teaspoon celery salt pinch of black pepper 4 slices ripe tomato ½ cup sharp Cheddar cheese, shredded 1. Place the bread slices in the Air Fryer, set temperature to 400 degrees and time to 3 minutes to toast it. 2. In a bowl, mix together the tuna, celery, onion, mayonnaise, salt and pepper. 3. Divide the tuna mixture between the two slices of bread and top each sandwich with 2 slices of tomato. 4. Divide the cheese between the two sandwiches. 5. Place the sandwiches one at a time in the Air Fryer.
  • Page 43 Fish Tacos serves 4 1 large egg ½ cup buttermilk ¼ cup flour 1 cup panko bread crumbs 1 cup plain bread crumbs ½ teaspoon salt ½ teaspoon garlic powder ¼ teaspoon black pepper 2 grouper or snapper filets non-stick cooking spray ½ cup sour cream ½...
  • Page 44 Chicken Fajitas serves 4 1 teaspoon garlic powder ½ teaspoon chili powder ¼ teaspoon ground black pepper ½ teaspoon sea salt ¼ teaspoon ground cumin ¼ teaspoon ground coriander 1 pound chicken breasts, sliced into strips 1 tablespoon fresh lime juice 1 small onion, peeled and sliced 1 small red pepper, cored and sliced 1 small green pepper, cored and sliced non-stick cooking spray 4–6 premade flour tortillas garnishes ½...
  • Page 45 Buffalo Drummies serves 2 3 cups water ¼ cup salt ¼ cup sugar 1 teaspoon cayenne 10 bone-in chicken drummies 1 cup ice 1 cup rice flour buffalo sauce 4 tablespoons unsalted butter, melted 4 tablespoons hot sauce 1 teaspoon cider vinegar 1 teaspoon soy sauce 1 teaspoon ketchup 1. To brine the chicken drummies, place the water in a stainless steel container and dissolve the sugar and salt. Add the cayenne pepper and chicken wings. Top with the ice. Let wings brine for at least 2 hours and up to 12 hours.
  • Page 46 Buffalo Chicken Tenders serves 4 1 pound chicken tenders, trimmed 1 cup ranch dressing 1 cup flour ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon cayenne pepper non-stick cooking spray ½ cup buffalo sauce, bottled or see previous recipe ¼ cup crumbled blue cheese (optional) 1. Place the chicken tenders in a bowl with ranch dressing and marinate for one hour. 2. In a shallow glass baking dish combine flour, salt, garlic powder, and cayenne pepper. 3. Dip each chicken tender into the seasoned flour. 4. Shake off excess flour. 5. Place 2 chicken tenders in the basket and spritz with non-stick spray. 6. Put the basket and cooking chamber into the Air Fryer. 7. Set the temperature to 400° F and the time for 12 minutes. Press On/Off. 8. Once cooking is complete, remove. Repeat with remaining chicken. 9. Toss tenders in a bowl with buffalo sauce to coat. 10. Place the tenders on a platter and while still hot, sprinkle with blue cheese. 11. Serve with carrot and celery sticks and blue cheese dressing. Buffalo Chicken Dip makes 2 cups 4 ounces whipped cream cheese ¼...
  • Page 47 BBQ Chicken Salad with Onion Straws serves 4 2 ears corn, hulled non-stick cooking spray 1 pound boneless chicken tenders 1 teaspoon sea salt ½ teaspoon pepper 1 teaspoon paprika 1 tablespoon brown sugar ½ teaspoon garlic powder ½ head iceberg lettuce, rinsed, dried and cut into ¹⁄ -inch strips ½ head romaine lettuce, rinsed, dried and cut into ¹⁄ -inch strips 1 cup shredded Monterey Jack cheese 1 cup canned black beans, drained and rinsed...
  • Page 48 Barbeque Chicken serves 1–2 ½ teaspoon salt ½ teaspoon freshly ground pepper ¼ teaspoon dry mustard ¼ teaspoon paprika ½ teaspoon garlic powder 1 tablespoon cider vinegar 2 tablespoons brown sugar 1 tablespoon ketchup 1 tablespoon molasses 2–3 chicken thighs 1. Place all ingredients except for the chicken into a bowl, mix well. 2. Add the chicken and let it marinate for at least 30 minutes. 3. Place the rack in the Air Fryer basket. 4. Place the chicken on the rack, basting with some of the marinade. 5. Put the basket with rack into heating chamber, then put into the Air Fryer. 6. Set temperature to 400° F and the time for 10 minutes. Press On/Off. 7. When cook time is complete, flip the chicken and baste with marinade.
  • Page 49 Orange Chicken Stir Fry serves 1–2 1 boneless skinless chicken breast, cut into 2-inch chunks 1 tablespoon corn starch 1 large egg, beaten 2 tablespoons flour oil spray 2 cups stir fry vegetables— snow peas, pepper strips, broccoli, etc. 2 tablespoons orange flavored stir fry sauce (below) orange flavored stir fry sauce ½ cup orange juice 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon oyster sauce 1 tablespoon orange zest 2 large cloves garlic 1 teaspoon minced ginger 1 teaspoon sugar 1 teaspoon cornstarch...
  • Page 50 Chicken Tenders serves 2 2 chicken breasts, boneless and skinless 2 Large eggs 3 tablespoons whole milk 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika 1 cup panko bread crumbs 1. Cut chicken breast into 2-inch strips. 2. In a bowl, beat eggs and milk together and lightly season with salt to make a simple egg wash. 3. In a seperate bowl, mix flour, salt, pepper and paprika.
  • Page 51 Chicken Nuggets serves 2–4 1 pound boneless skinless chicken breasts, cut into 1-inch pieces 1 cup buttermilk 1 cup flour 1 teaspoon salt ½ teaspoon paprika ½ teaspoon garlic powder non-stick cooking spray 1. Marinate the chicken in the buttermilk for at least one hour, or up to overnight. 2. Mix the flour with the salt, paprika and garlic powder. 3. Remove the chicken from the buttermilk and toss with seasoned flour. 4. Place 8 chicken nuggets in the basket and spritz with non-stick spray. 5. Put the basket and heating chamber into the Air Fryer. 6. Set the temperature to 400° F and the time for 10 minutes. Press On/Off. 7. Once cooking is complete, remove. Repeat with remaining chicken.
  • Page 52 Air Fried Eggs serves 4 non-stick cooking spray 1 tablespoon extra-virgin olive oil 2 cups of baby spinach rinsed 4 slices Canadian bacon 4 large eggs ½ cup shredded cheddar, divided salt and pepper, to taste 1. Spray four ramekins* with non-stick spray. 2. On the stove, heat olive oil in a sauté pan, add spinach and cook until wilted. Drain off excess liquid. 3. Divide spinach between the ramekins. 4. Place the Canadian bacon in the ramekins. 5. Crack an egg into each, and top with cheese. Sprinkle with salt and pepper. 6. Place the ramekins into the Air Fryer basket. 7. Set temperature to 350 degrees and set timer for 15 minutes. Adjust time to determine the runniness of the yolk. Asparagus Omlet serves 1 2 large eggs 1 tablespoon fresh grated Parmesan cheese...
  • Page 53 4. Pour the egg mixture into the pan; place the asparagus in the egg mixture. 5. Place the pan on the rack, then put the basket into the Air Fryer. 6. Set temperature to 320° F and time for 5 minutes. Press On/Off. 7. Halfway through cook time, shake the basket to move the eggs around a bit. 8. When done, omlet wil be light and fluffy. Corn Bread serves 2–4 ½ cup yellow cornmeal ½ cup all-purpose flour 2 tablespoons sugar 1½ teaspoons baking powder ½ teaspoon kosher salt ½ cup whole milk ¼ cup vegetable oil 2 eggs ½ cup fresh or frozen corn kernels ½ cup fresh jalapeño (optional), sliced thin and seeds removed non-stick cooking spray 1. Whisk all dry ingredients together in a mixing bowl. Lightly beat wet...
  • Page 54 Pumpkin Pie French Toast serves 2 2 large eggs, beaten ¼ cup milk ¼ cup pumpkin purée ¹⁄ teaspoon pumpkin pie spice 4 slices cinnamon swirl bread butter and pecan syrup for serving 1. In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth. 2. Dip each side of the bread into the egg mixture. Shake off excess, leave on a plate. 3. Place the rack in the cooking basket. 4. Place two slices of French toast on the rack.
  • Page 55 Blueberry Cream Cheese Stuffed French Toast with Corn Flake Crust serves 2–4 2 large eggs, beaten ¹⁄ cup whole milk 3 teaspoon sugar ¼ teaspoon ground nutmeg ¼ teaspoon salt ¼ cup fresh blueberries 4 tablespoons berry-flavored whipped cream cheese 4 slices Challah bread, 2 inches thick, preferably a few days old 1½ cups corn flakes, crumbled 1. In a shallow bowl, mix the egg, milk, sugar, nutmeg and salt. 2. Combine the blueberries and whipped cream cheese in a small bowl. 3. Cut a slit into the top crust of each slice of bread. Using a spoon, stuff each piece of bread with 2 tablespoons of berry mixture.
  • Page 56 Glazed Air-Fried Donuts serves 2–4 8-ounce can refrigerated croissant dinner rolls 16-ounce can vanilla frosting non-stick cooking spray 1. Slice croissant dough into 1-inch rounds. 2. Tear hole in center to make a donut shape. 3. Place 5 donuts in the basket, do not overcrowd, and spritz with non-stick spray. 4. Put the basket and heating chamber into the Air Fryer. 5. Set temperature to 400°F and the time for 5 minutes. Press On/Off. 6. After 2 minutes, flip donuts and cook for the remaining time. 7. While donuts are cooking, microwave ½ cup of frosting in a microwave-safe dish for 30 seconds. 8. Once cooking is complete, remove and place donuts on a paper plate. Repeat with remaining rolls. 9. Drizzle donuts with frosting.
  • Page 57 Fried Dough serves 4 3½ to 4 cups bread flour, plus more for rolling 1 teaspoon honey 1 envelope instant dry yeast 2 teaspoons kosher salt 1½ cups water, 110° F 2 tablespoons grapeseed oil non-stick cooking spray powdered sugar or cinnamon sugar, for dusting 1. Place the bread flour, honey, yeast and salt in the bowl of a stand mixer and combine. 2. While the mixer is running, add the water and the graoeseed oil and beat until the dough forms into a ball. 3. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. 4. If the dough is too dry, add additional water, 1 tablespoon at a time. 5. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. 6. Cut the ball into 4 pieces. Let dough rest for 20 minutes. 7. Stretch the dough and spray with oil on both sides. 8. Place the dough in the Air Fryer. 9. Set the temperature to 400 degrees and time to 6 minutes. Cook for 3 minutes on each side.
  • Page 58 Chocolate Cake serves 2–4 1½ cups all-purpose flour ¾ cup granulated sugar 3 tablespoons unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon kosher salt 1 teaspoon pure vanilla extract ¼ cup vegetable oil 1 cup water 1 tablespoon white vinegar non-stick cooking spray 1. Mix together all the ingredients, except the non-stick spray, with a hand mixer on low.
  • Page 60 Chocolate Marshmallow Bread Pudding serves 2–4 2½ cups heavy cream ¾ cup sugar 4 large eggs ½ teaspoon kosher salt 1 teaspoon fresh lemon juice 1 teaspoon pure vanilla extract 5 croissants, cut into 1 inch cubes non-stick cooking spray ¼ cup chocolate chips ½ cup mini marshmallows 1. With a blender, combine the cream, sugar, eggs, salt, lemon juice and vanilla extract. Purée until smooth. 2. Place the croissant cubes in the basket. To toast them, set temperature to 400° F and time for 5 minutes. Press On/Off.
  • Page 61 White Chocolate Raspberry Cheesecake Rolls serves 10 10 eggroll wrappers 2½ cups cheesecake filling ¼ cup white chocolate chips 1 pint fresh raspberries non-stick cooking spray powdered sugar for dusting 1. On a cutting board, place the eggroll wrapper with a corner pointing toward you. 2. Place ¼ cup cheesecake filling in the center of the wrapper, 3. Sprinkle with white chocolate chips and 4 or 5 raspberries. 4. Fold the point of the wrapper facing you over the cheesecake filling, and fold the two sides into the center. 5. Moisten the remaining point; fold over and roll tightly. 6. Repeat with the remaining eggroll wrappers. 7. Place 5 rolls in the basket, do not overcrowd, and spritz with non-stick spray. 8. Put the basket and heating chamber into the appliance 9. Set the temperature to 400° F and set the time for 7 minutes. Press On/Off. 10. After 7 minutes, flip cheesecake rolls and cook for an additional 2 minutes at 400° F. 11. Once cooking is complete, remove. Repeat with remaining rolls. 12. Serve dusted with powdered sugar.
  • Page 62 Root Beer Float Cupcakes makes 24 cupcakes 2½ cups all-purpose flour 2½ teaspoons baking powder ½ teaspoon salt ¾ cup unsalted butter 1½ cups sugar 3 large eggs 1 tablespoon root beer extract ½ teaspoon vanilla extract 1¼ cups root beer for finishing homemade or store bought frosting 24 root beer-flavor hard candies (optional) 12 colorful straws, cut in half 1.
  • Page 63 Pumpkin Cupcakes makes 12 cupcakes 1 cup all-purpose flour, sifted 2 teaspoons pumpkin pie spice ½ teaspoon baking powder ¼ teaspoon kosher salt ½ cup sugar 1 stick unsalted butter, room temperature ½ cup pumpkin puree, fresh or canned 1½ teaspoon vanilla extract 2 large eggs maple cream frosting 8 ounces cream cheese 2 tablespoons unsalted butter, room temperature 2 teaspoons maple extract 2 cups powdered sugar, sifted...
  • Page 64 Also include a brief description of the problem you are experiencing and a copy of your sales receipt or other proof of purchase in order to validate warranty status. model number: TEAFXL55...

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