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RECIPES
12
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Veggie Egg Bake
8 eggs, beaten
3 leaves of kale or collard greens, chopped
1 small zucchini, thinly sliced
¼ - ½ c. fresh mushrooms, chopped
½ c. milk
⅛ c. olive oil
½ c. shredded cheddar
Add chopped onions, fresh herbs, or salt and pepper to taste.
1. Mix all ingredients together in a medium bowl.
2. Spray an 8” round oven safe pan with cooking spray. Pour mixture into
pan and cook at 325°F on lower rack for 30 minutes.
3. Decrease temperature to 300°F for another 10 minutes, if needed. Serve
with fresh fruit and toast.
Serves 4-6
Air Fried Chicken
1 ½ c. flour
½ t. cayenne pepper
1 t. pepper
1 c. buttermilk
1 ½ t. salt
½ chicken, cut into pieces (skin on)
1. In a large bowl, whisk together the dry ingredients.
2. Pour the buttermilk in another bowl.
3. Coat the chicken pieces in the dry ingredients, then in the buttermilk,
then back into the dry ingredients.
4. Put the coated chicken pieces on a rack in 1 layer with a little space
between each piece. If cooking on both racks, rotate pieces halfway
through the cooking time (the chicken on the tall rack will cook faster).
5. Cook at 360° F for 15 minutes. Flip the chicken pieces and cook for another
10-15 minutes until done. Chicken is done when juices run clear and
internal temperature is 165°F.
Serves 2-3