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Easy "Fried" Ice Cream

1/29/2021

Photo by Lucy Schaeffer.

Here is a fried ice cream recipe without actually frying it! Instead, you can coat ice cream in buttery, crunchy corn flakes that gets toasted separately so they taste fried without the drama.

If you DO want to try frying ice cream here’s how to do it:

Scoop ice cream onto a baking sheet and freeze for 1 hour. Place 3 large egg whites in a bowl and beat with a fork until frothy. Place corn flakes, cinnamon, and sugar in another bowl.

Roll ice cream in egg whites and then in corn flakes, pressing to coat. Place back on baking sheet and freeze for 4 hours or until completely solid.

Heat a large pot of canola oil to 375°. Working one at a time, fry ice cream for 20 seconds. Top and serve immediately!

INGREDIENTS

1 pint ice cream (such as Breyers Delights Vanilla Cupcake Ice Cream)
1 1/2 tbsp. butter
1 1/4 c. corn cereal, crushed
1/2 tsp. ground cinnamon
2 tsp. granulated sugar
Whipped cream, for garnish
Sprinkles, for garnish
4 maraschino cherries, for garnish

DIRECTIONS

Line a small sheet tray with parchment paper and place in freezer. Scoop ice cream into 4 balls and place on prepared sheet tray. Keep in freezer while making cereal mixture, at least 30 minutes.
In a medium skillet over medium heat, melt butter. Add corn cereal and cinnamon and cook, stirring occasionally, until the cereal turns golden, 5 to 7 minutes. Remove from heat and stir in sugar. Place on a shallow bowl and let cool.
Remove ice cream balls from freezer and roll in cereal mixture. Top with whipped cream, sprinkles, and a cherry, and serve immediately.

Recipe courtesy of Delish.com, by Lena Abraham.

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Air Fryer Mac and Cheese Balls

1/21/2021

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Ingredients

1 (7.25 ounce) package macaroni and cheese dinner mix (such as Kraft®)
¼ cup milk
4 tablespoons margarine
¾ cup shredded sharp Cheddar cheese
nonstick cooking spray
½ cup panko bread crumbs
½ cup seasoned bread crumbs
½ teaspoon salt
½ teaspoon garlic powder
2 eggs, beaten

Directions

Step 1 Pour water into a bowl and bring to a boil over high heat. Stir in macaroni pasta from dinner package. Cook until tender, stirring occasionally, 7 to 8 minutes. Drain; do not rinse. Return to the pot and stir in included cheese sauce, milk, and margarine. Add Cheddar cheese and stir until well combined and cheese is melted.
Step 2 Refrigerate macaroni and cheese until firm, 2 hours to overnight.
Step 3 Scoop macaroni and cheese into 1 1/2-inch balls and place on a parchment paper-lined cookie sheet. Freeze for 1 hour.
Step 4 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray the basket with nonstick cooking spray.
Step 5 Mix panko, bread crumbs, salt, and garlic powder together in a medium bowl. Dip each ball in beaten eggs and then in panko mixture.
Step 6 Place mac and cheese balls into the air fryer basket in a single layer, making sure they are not touching; cook in batches if necessary.
Step 7 Cook in the preheated air fryer for 6 to 8 minutes. Turn over and fry until golden brown, 3 to 4 minutes more.

NOTE: prepare mac and cheese according to individual package instructions, or make your own.

Recipe and photo by Yoly on allrecipes.com

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Ultimate Steak Nachos

1/16/2021

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Ingredients:
Steak:

1 tablespoon vegetable oil
1 (1 1/2-pound) skirt steak or flap steak
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground dried chipotle pepper

Beans:

2 tablespoons bacon fat
1 yellow onion, diced
1 teaspoon salt, divided
½ teaspoon dried oregano
2 (15 ounce) cans pinto beans, rinsed and drained
1 ½ cups water or chicken broth, plus more as needed

Nacho Toppings:

1 (14 ounce) bag corn tortilla chips
12 ounces shredded Cheddar cheese
12 ounces shredded Monterey Jack cheese
1 avocado - peeled, pitted and diced
½ cup chopped white onion, or to taste
2 ripe tomato, chopped, or more to taste
1 jalapeno pepper, seeded and minced
½ cup sour cream, for topping
½ cup chopped fresh cilantro

Directions

Step 1 Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
Step 2 Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
Step 3 When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
Step 4 Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
Step 5 Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
Step 6 Preheat oven to 450 degrees F (230 degrees C).
Step 7 Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
Step 8 Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
Step 9 Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

Recipe and photo by Chef John courtesy of allrecipes.com

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Sloppy Joe Grilled Cheese

1/9/2021

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photo: ETHAN CALABRESE

1 medium onion, chopped
1 lb. ground beef
2 cloves garlic, minced
1/2 c. ketchup
1/3 c. packed brown sugar
2 tbsp. yellow mustard
1 tbsp. chili powder
Kosher salt
Freshly ground black pepper
4 tbsp. Butter, for bread
8 slices sandwich bread
2 c. shredded cheddar

DIRECTIONS

In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes. Add ground beef and cook, stirring and breaking up meat, until no longer pink, 6 to 8 minutes. Drain fat.
Return beef mixture to skillet over medium heat and stir in ketchup, garlic, brown sugar, mustard, and chili powder and season with salt and pepper. Simmer until thick, 5 minutes. Transfer mixture to a plate and wipe skillet clean.
Assemble sandwiches: Butter one side of each bread slice. Place 1 slice butter-side down in skillet and spoon over sloppy joe mixture. Top with cup of cheddar cheese and one more slice bread, buttered-side up.
Cook over medium heat until bread is golden and cheese is melty, about 3 minutes per side. Repeat with remaining ingredients to make 4 sandwiches total.

This recipe appeared on delish.com by Lindsey Funston.

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