Type what you have

Ingredients

• ✓ oil
• tuna
• parmesan cheese
• bread crumb
• egg
• olive oil
• pasta sauce

Instructions

1. 1 Combine tuna, Parmesan cheese, bread crumbs, and egg in a medium mixing bowl. Form into around 7 patties.
2. 2 Heat oil in a skillet over medium-high heat. Lightly brown patties in the hot oil, 2 to 3 minutes per side.
3. 3 Bring pasta sauce to a simmer in a separate skillet. Add tuna patties, cover with sauce, and let simmer for 10 minutes.

By Katherine Powell

Ingredients

• ✓ oil
• chickpea flour
• water
• cooking spray
• italian seasoning
• rosemary
• black pepper
• salt

Instructions

1. 1 Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan.
3. 3 Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into the prepared pan; sprinkle black pepper and salt over the top.
4. 4 Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.

By sueb

Ingredients

• ✓ oil
• all-purpose flour
• pizza crust yeast
• sugar
• salt
• water
• pizza sauce
• mozzarella cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine 2 cups flour, yeast, sugar, and salt in a large bowl; stir in warm water and ⅓ cup oil until well combined, about 1 minute. Gradually add enough flour to form a slightly sticky dough ball. Turn dough out onto a floured work surface; knead until dough is smooth, elastic, and not sticky, about 5 minutes.
3. 3 Divide dough into 8 equal portions; pat or roll dough portions on a floured work surface to about 8-inch circles (they don't need to be perfect).
4. 4 Brush both sides dough circles with oil; place on the grill. Cook on the preheated grill until bottoms are lightly browned and tops look set, 3 to 4 minutes. Transfer crusts to a baking sheet, grilled-sides up, using long-handled tongs.
5. 5 Lightly coat each crust with sauce; top with cheese.
6. 6 Slide pizzas back on the grill; cook until bottom crusts are brown and cheese melts, 3 to 4 minutes. Serve immediately.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ oil
• bow tie pasta
• olive oil
• garlic
• chicken breast
• red pepper flakes
• pesto sauce
• sun-dried tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
3. 3 Heat oil in a large skillet over medium heat. Sauté garlic until tender.
4. 4 Stir in chicken and season with red pepper flakes. Cook until chicken is golden and cooked through.
5. 5 Combine pasta, chicken, pesto, and sun-dried tomatoes in a large bowl; toss to coat evenly.

By Kristin

Ingredients

• ✓ oil
• all-purpose flour
• salt
• black pepper
• chicken breast
• mushroom
• marsala wine
• butter

Instructions

1. 1 Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts through flour mixture.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow pot to heat up. Add oil. Add chicken and cook until lightly browned, 3 about minutes. Turn chicken over and add mushrooms. Cook, stirring mushrooms occasionally, until other side of the chicken is lightly browned, about 3 more minutes. Pour Marsala wine around chicken. Close and lock the lid, and simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
3. 3 Remove chicken from the pot and place on a serving platter. Add butter to the pot. Turn off heat and stir butter into sauce until fully blended. Pour sauce over chicken breasts and serve immediately.

By thedailygourmet

Ingredients

• ✓ oil
• all-purpose flour
• baking powder
• basil
• parmesan cheese
• water
• egg
• pumpkin blossom
• zucchini blossom

Instructions

1. 1 Stir flour, baking powder, basil, and Parmesan cheese together in a medium bowl; mix in water and eggs until smooth.
2. 2 Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.

By Domenica

Ingredients

• ✓ oil
• bucatini pasta
• anchovy fillet
• garlic
• red pepper flakes
• zucchini
• grape tomato
• oregano
• basil
• shrimp

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook bucatini, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Meanwhile, combine anchovies, reserved anchovy oil, garlic, and red pepper flakes in a large skillet over medium heat; cook and stir, breaking up anchovies while stirring, until garlic begins to sizzle. Add zucchini; cook until begins to soften, about 3 minutes. Stir in grape tomatoes; continue cooking until zucchini is tender and tomato skins begin to pop, 5 minutes more. Season with oregano and basil.
3. 3 Add shrimp; cook and stir until shrimp turn pink and are no longer translucent. Serve over bucatini.

By CWYC

Ingredients

• ✓ oil
• roma tomato
• olive oil
• salt
• black pepper
• garlic
• arugula
• sun-dried tomato
• parmesan cheese

Instructions

1. 1 Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop.
2. 2 Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
3. 3 Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl.
4. 4 Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.

By Esmee Williams

Ingredients

• ✓ oil
• red bell pepper
• eggplant
• salt
• black pepper
• olive oil
• balsamic vinegar
• garlic
• chile sauce
• artichoke heart
• sun-dried tomato
• basil leaf

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
2. 2 Bake in the preheated oven until beginning to char, about 45 minutes.
3. 3 While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
4. 4 Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
5. 5 Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
6. 6 Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
7. 7 Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
8. 8 Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
9. 9 Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.

By cheilan

Ingredients

• ✓ oil
• chicken breast
• olive oil
• salt
• black pepper
• garlic powder
• onion powder
• oregano
• red pepper flakes
• sun-dried tomato
• black olive
• hoagie roll

Instructions

1. 1 Preheat an outdoor grill for medium high heat, and lightly oil grate. Lightly pound chicken to flatten. Trim excess fat from edges. Brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside
2. 2 In a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. Season with salt and pepper to taste; set aside
3. 3 Place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. Place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.

By Dave G

Ingredients

• ✓ oil
• turkey sausage
• portobello mushroom
• shallot
• butter
• garlic
• white wine
• potato gnocchi
• heavy cream
• herbes de provence
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Heat a heavy skillet over medium-high heat. Cook and stir sausage in the hot skillet until crumbly and no longer pink, about 7 minutes. Add mushrooms, shallots, butter, and oil; cook, stirring occasionally, until mushrooms and shallots are soft and beginning to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Pour in white wine and simmer until wine has reduced by half, about 5 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in boiling water until pasta floats to the top, 2 to 4 minutes. Drain.
3. 3 Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. Cook over medium-low heat until sauce has thickened, about 10 minutes.

By thedailygourmet

Ingredients

• ✓ oil
• eggplant
• salt
• egg
• bread crumb
• oregano
• black pepper
• cayenne pepper
• halloumi cheese
• spaghetti
• olive oil
• spaghetti sauce
• parmesan cheese

Instructions

1. 1 Place sliced eggplant into a large pot. Cover with salt and add enough water to cover. Place a plate on top of the rounds to keep them submerged; allow to sit for 10 minutes.
2. 2 While eggplant soaks, whisk egg in a shallow dish. Combine bread crumbs, oregano, black pepper, and cayenne pepper in another shallow dish.
3. 3 Heat oil in a deep skillet over medium-high heat.
4. 4 Drain eggplant and discard water. Rinse eggplant and squeeze out as much water as possible. Pat slices dry with paper towels. Dredge eggplant slices in egg and then bread crumb mixture and place on a plate. Dredge halloumi cheese sticks in egg and then bread crumb mixture and place on a plate.
5. 5 Fry breaded eggplant slices in the hot oil until browned, about 2 minutes. Flip and fry on the other side, about 2 minutes more. Drain on clean paper towels. Repeat with halloumi cheese sticks.
6. 6 Meanwhile bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Toss cooked pasta with extra-virgin olive oil.
7. 7 Pour spaghetti sauce into a small saucepan and heat over medium heat until hot, about 5 minutes.
8. 8 Divide cooked spaghetti onto 4 plates. Evenly distribute eggplant and halloumi cheese. Top with equal amounts of spaghetti sauce and Parmigiano-Reggiano cheese.

By Buckwheat Queen

Ingredients

• ✓ oil
• penne pasta
• bacon
• olive oil
• chicken breast
• seasoned salt
• cayenne pepper
• onion
• garlic
• sun-dried tomato
• mozzarella-style vegan cheese
• coconut milk
• chicken broth
• vegan sour cream
• spinach

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Drain pasta.
3. 3 While the bacon is cooking, heat olive oil in another skillet over medium heat. Add chicken, seasoned salt, and cayenne pepper, then stir in onion and garlic. Cook and stir for 5 minutes. Add sun-dried tomatoes; cook and stir until chicken is no longer pink in the center, 3 to 5 minutes.
4. 4 Add vegan cheese, coconut milk, chicken broth, and vegan sour cream. Mix well, cover, and cook until sauce begins to thicken, 3 to 5 minutes. Add spinach and bacon and cook, stirring continually, until sauce reaches desired consistency.
5. 5 Serve over penne.

By Beth Herbert

Ingredients

• ✓ oil
• olive oil
• bread crumb
• saffron
• white wine
• bucatini pasta
• onion
• fennel bulb
• salt
• raisin
• garlic
• anchovy
• pine nut
• red pepper flakes
• sardine
• fennel frond

Instructions

1. 1 Heat 2 tablespoons oil in a skillet over medium heat. Add bread crumbs; cook and stir until crispy and toasted, 2 to 5 minutes. Transfer bread crumbs to a bowl.
2. 2 Grind saffron threads with a mortar and pestle; pour white wine into the mortar and stir to combine.
3. 3 Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally, until almost fully cooked through but still firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
4. 4 Heat remaining 4 tablespoons olive oil in large skillet over medium heat. Add onion, fennel, and salt; cook and stir until onion is soft, about 10 minutes. Add raisins, garlic, and anchovy; cook and stir until heated through, about 1 minute.
5. 5 Pour wine mixture into the skillet and cook until almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into the skillet and bring to a simmer. Stir in pine nuts and red pepper flakes; simmer until flavors combine and sauce is reduced, about 5 minutes.
6. 6 Stir bucatini and sardines into the skillet. Increase the heat to high and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from the heat.
7. 7 Ladle into bowls and top with fennel fronds and toasted bread crumbs.

By John Mitzewich

Ingredients

• ✓ oil
• spaghetti
• butter
• garlic
• shrimp
• onion
• mushroom
• white wine
• sun-dried tomato
• spinach
• half and half
• parmesan cheese
• herb seasoning
• water
• cornstarch
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
2. 2 While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
3. 3 Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
4. 4 Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
5. 5 If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
6. 6 Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.

By DickHaldeman

Ingredients

• ✓ oil
• parmesan cheese
• basil
• bread crumb
• garlic
• olive oil
• spaghetti
• tomato
• red pepper flakes
• black pepper
• salt
• fennel seed
• basil
• pine nut
• raisin
• sardine
• garlic
• onion
• fennel fronds
• fennel bulb
• olive oil

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add fennel bulb, fronds, and onion. Cook until tender, about 5 minutes. Add garlic; cook for 1 minute. Add sardines with oil; stir until crumbled. Stir in raisins, pine nuts, basil, fennel seeds, salt, pepper, and red pepper flakes; cook until toasted. Pour in tomatoes. Let sauce simmer.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, heat oil in another pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add bread crumbs and basil. Cook, stirring occasionally, until browned, about 3 minutes. Remove from heat.
4. 4 Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.

By FredWilliams

Ingredients

• ✓ oil
• provolone cheese
• mozzarella cheese
• olive oil
• pecorino romano cheese
• bread crumb
• water
• marinara sauce
• anchovy fillet
• oregano
• tomato paste
• black pepper
• red pepper flake
• salt
• yellow onion
• olive oil
• all-purpose flour
• olive oil
• sugar
• salt
• active dry yeast
• water

Instructions

1. 1 Pour warm water into the bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let bloom. Add salt, sugar, olive oil, and flour. Knead, scraping down sides as necessary, until dough is very elastic and sticky, 6 to 7 minutes. Cover and let rise in a warm place until doubled in size, about 90 minutes.
2. 2 Heat olive oil over medium heat. Add onions and salt. Saute, stirring occasionally, until onions soften, sweeten, and turn translucent, 6 or 7 minutes. Add red pepper flakes, black pepper, tomato paste, oregano, and anchovies; mix until anchovies dissolve. Add marinara sauce, rinse out the container with water, and add the water. Stir and let simmer on medium-low heat until flavors come together, about 20 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Combine bread crumbs and Pecorino Romano cheese in a bowl; toss together with a fork. Add the reserved anchovy oil and 2 tablespoons olive oil. Mix until bread crumbs are well moistened.
5. 5 Generously coat a rimmed 13x18-inch sheet pan with up to 3 tablespoons olive oil. Oil your hands and turn dough out onto pan. Pull, stretch, and press it to the sides of the pan, pausing to let dough rest whenever it shrinks back too quickly.
6. 6 Spoon sauce over the dough and spread up to about 1/2 inch from the edges. Add mozzarella and provolone cheeses. Sprinkle bread crumb mixture evenly on top; do not press down. Drizzle remaining olive oil on top.
7. 7 Bake in the preheated oven until pizza is well browned is bottom is cooked, about 35 minutes. Bake for as as long as you can without the crumbs on top burning so that the crust cooks as much as possible.
8. 8 Slide pizza onto a cooling rack to prevent the bottom from getting soggy. Transfer to a cutting board once cooled.

By John Mitzewich

Ingredients

• ✓ oil
• water
• cornmeal
• seasoned salt

Instructions

1. 1 Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
2. 2 Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
3. 3 Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

By QueenE

Ingredients

• ✓ oil
• ham steak
• coffee
• salt

Instructions

1. 1 Heat oil over medium-high heat in a cast iron skillet. Fry ham on both sides until browned. Remove ham and set aside. Stir coffee and salt into the hot oil. Return to a boil over medium heat, stirring to get any bits of ham that may be stuck to the pan. Cook until the mixture has reduced by 1/3. Remove from heat and serve over ham and biscuits.

By Norma

Ingredients

• ✓ oil
• chicken breast
• cream cheese
• chicken broth
• pesto

Instructions

1. 1 Heat oil in a large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done, 170 degrees F (75 degrees C). Transfer to plate; cover to keep warm.
2. 2 Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.

By PHILADELPHIA Cream Cheese

Ingredients

• ✓ oil
• onion
• canadian bacon
• cabbage
• beer

Instructions

1. 1 Heat oil in a large stockpot over medium heat; cook and stir onion and bacon until fragrant, 2 to 4 minutes. Add cabbage and mix well; pour in beer. Cover stockpot and simmer, stirring occasionally, until cabbage is tender, 10 to 15 minutes.

By RunningD

Ingredients

• ✓ oil
• banana
• salt

Instructions

1. 1 Peel the bananas using a knife, as they are not ripe and will not peel like a yellow banana. Slice into long thin wedges or strings to make fries.
2. 2 Heat the oil in a heavy deep skillet over medium-high heat. If you have a deep-fryer, heat the oil to 375 degrees F (190 degrees C). Place the banana fries into the hot oil, and fry until golden brown, 5 to 7 minutes. Remove from the oil, and drain on paper towels. Pat off the excess oil, and season with salt. Serve immediately.

By Victoria M H

Ingredients

• ✓ oil
• chicken breast
• egg noodle
• chicken gravy
• green pea

Instructions

1. 1 Heat oil in a large skillet. Cube chicken into bite-sized pieces and brown in hot oil.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Add hot cooked noodles to chicken in the skillet and pour in gravy and peas. Stir together until ingredients are coated with gravy.
4. 4 Cover skillet, reduce heat to medium-low, and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

By Susan DiMario

Ingredients

• ✓ oil
• potato
• garlic salt
• parsley

Instructions

1. 1 Heat the oil in a deep fryer or large, heavy saucepan to 350 degrees F (175 degrees C).
2. 2 Deep fry the potatoes until golden brown. As you remove the potatoes from the oil, sprinkle them generously with garlic salt and parsley.

By DAME DE COEUR

Ingredients

• ✓ oil
• egg
• heavy cream
• black pepper
• salt
• zucchini
• bread crumb

Instructions

1. 1 In a heavy saucepan or deep fryer, preheat oil to 350 degrees F (175 degrees C).
2. 2 In a blender, mix the eggs, whipped cream, pepper and salt. Transfer the mixture to a medium bowl.
3. 3 Slice the zucchini into pieces 2 to 3 inches long. Dip the pieces into the egg mixture, then coat them with the bread crumbs.
4. 4 Carefully place the battered pieces in the oil and fry 3 to 4 minutes, until brown and crispy. Drain fried pieces on a paper towel. Repeat until all the slices have been fried.

By KUMLA

Ingredients

• ✓ oil
• hot dog
• bacon
• hot dog bun

Instructions

1. 1 Gather all ingredients.
2. 2 Wrap each hot dog with a strip of bacon; secure with a toothpick. Refrigerate wrapped hot dogs while heating oil.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry hot dogs in batches in the preheated oil until bacon is crispy and browned, 2 to 5 minutes.
4. 4 Drain on a paper towel-lined plate.
5. 5 Serve hot dogs in toasted buns.

By Amy Burrows

Ingredients

• ✓ oil
• chicken breast
• flour
• chicken broth
• cream cheese
• parsley

Instructions

1. 1 Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
2. 2 Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
3. 3 Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.

By Kraft

Ingredients

• ✓ oil
• green plantain
• water
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Peel plantain and cut into 1-inch slices. Fill a bowl with 3 cups of cold water.
3. 3 Heat oil in a large deep skillet over medium-high heat; add plantain slices in an even layer and fry on both sides until golden brown, about 3 1/2 minutes per side. Set skillet aside.
4. 4 Transfer plantain slices to a chopping board; flatten each one by placing a small plate on top and pressing down.
5. 5 Dip plantain slices in cold water.
6. 6 Reheat oil in the skillet over medium heat; cook plantain slices for 1 minute on each side.
7. 7 Season to taste with salt and serve immediately.

By Lymari

Ingredients

• ✓ oil
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Combine flour, baking powder, and salt in a large bowl; mix in milk to form a soft dough. Divide dough into eighteen 2-inch diameter balls; flatten or roll each ball into 1/2-inch-thick rounds. Make a small hole in the center of each round to help keep them flat while frying.
3. 3 Lower dough rounds, about 3 or 4 at a time, carefully into hot oil. Fry until rounds have bubbles on the surface and are golden brown, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining dough.

By Saundra

Ingredients

• ✓ oil
• orange juice
• pollo asado seasoning
• vinegar
• granulated garlic
• chicken breast

Instructions

1. 1 Combine orange juice, oil, 1 tablespoon pollo asado seasoning, vinegar, and garlic in a large container, or resealable plastic bag.
2. 2 Sprinkle remaining pollo asado seasoning on chicken. Add chicken to the marinade and refrigerate for 1 hour or overnight.
3. 3 Preheat an air fryer to 370 degrees F (180 degrees C).
4. 4 Drain off marinade from chicken.
5. 5 Air-fry until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve immediately.

By thedailygourmet