Y E R. Recipes P R E S SEASONAL RECIPES S U
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1 NEW A I R F R Y E R A U T U M N Recipes P R E S SEASONAL RECIPES S U R E C O O K E R
2 FOOD CONTENTS Air fried apple chips 3 Fall spice beef jerky 5 Pumpkin pasties 7 Seasoned pumpkin seeds 10 Pumpkin spice oatmeal 12 Chunky Applesauce 14 Rotisserie Chicken 16 Applesauce Turnovers 19 2
3 A I R F R I E D A P P L E C H I P S 3
4 W H AT Y O U N E E D 1/4 CUP DARK BROWN SUGAR 1 TBSP CINNAMON M A N D O L I N E, F O I L, CO O K I N G S P R AY directions 1 Thinly slice the apples using a mandoline or a sharp knife. 2 I n a s m a l l m i x i n g b o w l, l a r g e e n o u g h t o fi t t h e a p p l e s l i c e s, m i x A P P L E 1/2 CUP SUGAR C H I P S 4 SMALL SWEET APPLES 3 Place a sheet of foil inside the pan to catch any sugar drippings, and insert the cooking rack. Spray the rack with cooking spray. 4 Dredge the apple slices on both sides(don t over coat), and place on the rack inside the air fr yer. Do not overlap the slices. Set the fr yer to 250ºF and cook for 1 hour. Allow to cool and crisp in texture before eating. A I R 5 F R I E D together the sugars and cinnamon. 4
5 F A L L S P I C E B E E F J E R K Y A U T U M N Recipes 5
6 WHAT YOU NEED 1lb. THIN CUT LEAN BEEF 1/8 TSP CINNAMON 1/2 CUP SOY SAUCE 1/2 TSP BLACK PEPPER 2 TBSP LIQUID SMOKE 1/2 CUP DARK BROWN SUGAR 1/8 TSP GROUND CLOVE 1 GALLON ZIP SEAL BAG 1/8 TSP GROUND GINGER FOIL directions 1 Open the zip seal bag and fold over the top of the bag to reduce contamination when transferring the meat. Cut steak into strips. 2 After placing all meat strips into the zip seal bag, pour liquid & seasonings in and shake well to cover the meat. Let it marinate overnight, or for at least an hour. 3 Place a sheet of foil at the base of the pot, then place the first layer of seasoned beef, making sure they are not touching. Place rack over, then add the second layer of seasoned beef. 4 Cook at 160º F degress for 45 mins., then rotate & flip the bottom layer of beef to the top rack, and the top rack of beef to the base. Cook for an additional 15 mins. F A L L S P I C E B E E F J E R K Y 6
7 P U M P K I N PA S T I E S 7
8 WHAT YOU NEED PUMPKIN MIX 1 MEDIUM PIE PUMPKIN DOUGH MIX 1 1/ 4 CUPS ALL-PURPOSE FLOUR 4 TBSP UNSALTED BUTTER 1/2 TSP SALT 1 CUP SHREDDED CHEDDAR 1 / 2 CUP VEGETABLE SHORTENING 1 GARLIC CLOVE, MINCED 3 TBSP COLD WATER 1/2 TSP SALT PINCH BLACK PEPPER directions 1 Cut the pumpkin in half and scoop out all of the seeds and pulp. Set the seeds aside for use later. 2 Slice the pumpkin into approximately 1.5 slices for roasting. 3 Lay a sheet of foil on the base of the pot and spray with cooking spray. Lay the slices on their side, then add the rack, spray the rack with cooking oil, and place the rest of the pumpkin slices. 4 In a mixing bowl, add flour, vegetable shortening, and salt, then mix into a dough ball. Flatten and make circle shapes for foldover pockets. 8 P U M P K I N P A S T I E S
9 directions(continued) 5 Remove the roasted pumpkin from the air fryer and remove the pumpkin skins. Place the peeled pumpkin into a mixing bowl. 6 M ix in cheese, salt, pepper, garlic, and butter and mix until it has the consistency of mashed potatoes. 7 S c o o p s o m e p u m p k i n m i x o n t o t h e fl a t t e n e d d o u g h c i r c l e s a n d f o l d o v e r. P i n c h w i t h y o u r fi n g e r s a n d a f o r k t o s e a l t h e p a s t i e s. 8 Line the air fryer pot with a sheet of foil and coat with cooking spray, then place the pasties into pot. Add the rack, coat with cooking spray, then add the pasties to the rack. Set the air fryer to 250ºF for 40 minutes. P U M P K I N 9 PA S T I E S Cut 2-3 slits on the top of the pasties. 9
10 S E A S O N E D P U M P K I N 10 S E E D S
11 F R E S H LY R E M O V E D P U M P K I N S E E D S 2 TBSP OLIVE OIL S E E D S W H AT Y O U N E E D directions 1 Using a strainer and a faucet, separate the seeds from the pulp. 2 Once seeds have been separated, place in air fryer pan and dry f o r 2 m i n u t e s a t F. 3 After cool, transfer to a mixing bowl and add olive oil, basil and parmesan. Mix well. 4 Transfer the seasoned seeds back to the air fr yer pan and roast f o r 1 8 m i n u t e s a t F. 11 S E A S O N E D DRIED BASIL P U P M P K I N D R I E D PA R M E S A N
12 P U M P K I N S P I C E 12 O A T M E A L
13 6 C U P S O F WAT E R 15 OZ. PUMPKIN PUREE 1 TBSP VANILLA 1/4 CUP DARK BROWN SUGAR EXTRACT 1 T B S P C O C O N U T PA L M S U G A R 2 TSP PUMPKIN PIE SPICE directions 1 Place all ingredients in the pressure cooker pot and seal the lid. 2 Turn the regulator knob to pressure, and cook on high for S P I C E 2 C U P S S T E E L C U T O AT S O A T M E A L W H AT Y O U N E E D P U M P K I N 10 minutes. 13
14 C H U N K Y A P P L E S A U C E 14
15 W H AT Y O U N E E D 6 SWEET APPLES 1/2 TSP CINNAMON 1/4 CUP LIGHT BROWN SUGAR directions Wash, peel and core the apples. Cut the peeled apples into small chunks and pour into the pressure cooker pot. 2 Add the water, cinnamon, and sugar, then seal the lid and turn the regulator knob to pressure. 3 Cook on high pressure for 10 minutes until tender. Release the pressure by turning the regulator knob to steam. Mash the softened apple chunks with a large mashing utensil or fork, or for a smooth consistenc y, use a food processor, and pulse it a few times. 15 C H U N K Y 1 A P P L E S A U C E 1 C U P WAT E R
16 R O T I S S E R I E w / G E M S T O N E 16 C H I C K E N P O T A T O E S
17 3lb. SMALL CHICKEN 1 T B S P D R I E D M U S TA R D G E M S TO N E P OTATO E S 1/2 TSP ONION POWDER 1 / 8 C U P S E A S A LT 1/2 TSP GARLIC POWDER 1 T S P PA P R I K A 1 TBSP THYME directions 1 Start by making the potatoes. In a mixing bowl, add potatoes, C H I C K E N W H AT Y O U N E E D mix well, so all the potatoes are coated. 2 Add the potatoes to the air fryer pot. 3 Use a large mixing bowl for the chicken and rub with olive oil. add the dry ingredients to chicken and rub so the chicken is fully seasoned. 4 Use twine to tuck and tie the legs so that it spins freely in the air fr yer. Once tied, use the rotisserie stake and forks to hold the chicken in place. Insert the untapered end into the back of the pot, then carefully drop the squared/indented end onto the holder. 17 R O T I S S E R I E and season with salt and dried thyme to taste. Add olive oil, and
18 directions(continued) S e t t h e a i r f r y e r t o º F, f o r 1 h o u r - S e l e c t t h e R o l l m o d e t h e n C H I C K E N hit the start button. R O T I S S E R I E 5 18
19 A P P L E S AU C E 19 T U R N O V E R S
20 WHAT YOU NEED FILO DOUGH (12 SHEETS) APPLESAUCE (HOMEMADE OR STORE BOUGHT) PECANS 1/2 CUP UNSALTED BUTTER (MELTED) SUGAR directions 1 Place the filo dough onto a plate between some damp paper towel to keep the dough from drying out while you work. 2 Sprinkle some flour onto your work area, then lay down 2 sheets of filo dough. Coat the top of the dough with melted butter and lightly sprinkle on sugar. Grab 1/3 of the dough, from the top and fold down so it covers the center 1/3 portion. Coat with butter/sugar. Then grab the bottom 1/3 portion of the dough, and fold up and over the center 1/3 portion of the dough. Coat with butter/sugar. You should have a multi-layered rectangle of dough. A P P L E S A U C E T U R N O V E R S 20
21 directions(continued) 3 Place a dollop of apple sauce onto the far right end of the dough, then grab the corner, and fold down and left to form a triangle shape, coat the folded triangle with butter and a little sugar. Then grab the bottom corner and fold over, working your way down to the end of the dough, coating with butter and sugar after each fold. 4 Fold all the way down until you have a triangle/turnover shape. Coat with butter and sprinkle lightly with sugar. 5 Once your batch is ready, place them on the rack and cook at 300ºF, for 5 minutes, then flip and cook an additional 2 minutes. A P P L E S A U C E T U R N O V E R S 21
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