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ActiFry - who has IP friendly recipes

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Old 07-20-2012, 04:33 PM   #31
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Just purchased my actifry from amazon along with a jumbo potato cutter ($19.75).
Progressive International Jumbo Potato Cutter


Should have it in a week or so.

Molly,
Let us know how it works for you. I read enough reviews by now I'm pretty confident this will be a good investment.
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Old 07-20-2012, 05:31 PM   #32
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I just ordered one from the Bay today on sale for $249.99 from $399 included the fry cutter, free shipping and it's the family size one
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Old 07-22-2012, 07:01 PM   #33
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Default Offical Actifry cooking report

I made dinner tonight with the ActiFry. I started out with a recipe for Real Crispy Chips. Yeah, I know, us IPers can't have them, but my ultra skinny DH can. They said to cook for 30-45 minutes. I cooked them for around 40 (forgot to make a note of the time they started). DH said they were real good, but next time he would like to try them left in a while longer. They were browned on the edges and crispy. I was afraid they would be too crispy and possibly dried out if I left them in any longer. Guess will try longer next time.

Then for the protein I made Garlic Shrimp. mmmmmmmm good and IP friendly.

Garlic Shrimp
12 oz small prawns
1/2 tablespoon olive oil
4 spoon lemon juice
ground cumin
salt
black pepper
1spoon chopped garlic
1 spoon chopped coriander leaves
Directions
Peel the prawns and cut into small pieces. Put the pieces in the ActiFry. Add the salt, oil, black pepper, ground cumin and garlic. Cook for 10 minutes.
Add the lemon juice and coriander, then cook for 4 to 5 minutes.

It's a neat gadget.

Molly
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Old 07-22-2012, 10:11 PM   #34
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Molly,
I'm glad it was a hit! Now we just have to think/find more things that are phase 1 compliant. And we will, now that we are looking for them.

I think using peanut oil with the french fries would be tasty, The French often do it that way. Hmmm, what about fried turkey? I love fried turkey legs!

I wonder if you could make consecutive batches of fries, keep them warm in the oven, so you could serve a half dozen people at once? What do you think? I think an oven at 225 degrees would do it, or maybe convection at 225...
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Old 07-24-2012, 10:47 AM   #35
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In my boredom (see today's Daily thread) I'm searching for more recipes. So far, I've found this IP-friendly one.

Roasted Broccoli
1 Head of Fresh Broccoli (or 3 cups frozen florets)
1/2 Actifry Spoon of Olive Oil
1/2 Lemon Juiced
1 tsp. Morton's Nature's Seasoning (or to taste) just salt/pepper if you don't have this.
Wash broccoli and cut into florets
Add all ingredients to the Actifry
Cook for 18-20 minutes (Until the ends start to brown and the broccoli becomes slightly tender).
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Old 07-24-2012, 11:33 AM   #36
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Here's a recipe for making the cauliflower rice in the Actifry. Non-Phase 1 veggies noted.

Faux Cauliflower Fried Rice
1 Large head of Cauliflower
1 actifry spoon of sesame oil
1 actifry spoon of peanut oil
2 actifry spoons of low sodium soy sauce
1 8 ounce can of sliced water chestnuts (not for Phase 1)
1 16 ounce can of Chinese mushrooms
2-3 cloves garlic, minced
1 cup frozen peas (not for Phase 1)
Chopped Scallions optional to taste
Directions
Grate one head of cauliflower using the large side of the grater. I use the largest cauliflower I can find, otherwise use two small heads. Roughly chop water chestnuts into smaller bite sized pieces Pour grated cauliflower, water chestnuts, Chinese mushrooms, minced garlic, sesame oil, peanut oil, and soy sauce in the actifry. Set Timer for 30 minutes. About 15 minutes into cooking time, pour frozen green beans in the actifry. Check for doneness after 25 minutes. Depending on the size of the cauliflower you use, it is sometimes done before 30 minutes. Pour in large serving dish and sprinkle with chopped scallions.
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Old 07-24-2012, 01:43 PM   #37
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Default Kale Chips in the ActiFry

YES. Kale Chips work in the ActiFry.

It does a great job and you don't have to heat the oven. I had to try this before posting as I couldn't believe I'd find Kale chips in a collection of ActiFry recipes. Plus, it will allow you to do a large amount easily, which works since rainbowsmiles posted today that they keep quite well.
Quote:
Originally Posted by rainbowsmiles View Post
let them air dry on a cooling wire rack for an hour after baking then put them into a lock n lock air tight container......and am happy to say that as of last night...the last of the ones i ate were will just as crispy as day 1 and that was day 5!!!
The recipe said to cook them 8 minutes. My small pieces (smaller than an inch square) are crispy. The larger ones could have used a minute or more. Uniformity in pieces is a key for the ActiFry, which I did not do (shame on me). So use the time I've just stated as a guide to the size of your pieces. And of course, watch them as anyone who has made kale chips knows they can easily overcook.

Molly
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Old 07-24-2012, 02:49 PM   #38
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Quote:
Originally Posted by mompattie View Post
I think Longhorn is still on holidays! Lucky him
Im baaaack!!

I read the whole thread, and for me of course cause Im a man, I dont use recipes lol

I have tried almost anything you can imagine in the actifry though, and it seems to come out great. The 'fake' chicken wings are for sure a hit though, in fact before IP I never ate chicken. I have also done steak strips, not to make them deep fried, just to cook them. I like the fact that can do stuff from literally rare to deep fried and anything in between. Just adjusting the time of course. I use a lot of sauces 0/0/0 and pour them right into the actifry with the meat. I havent done much in the way of chips or fries but thats coming...
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Old 07-24-2012, 04:45 PM   #39
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Quote:
Originally Posted by Longhorn Energy View Post
Im baaaack!!

I read the whole thread, and for me of course cause Im a man, I dont use recipes lol

I have tried almost anything you can imagine in the actifry though, and it seems to come out great. The 'fake' chicken wings are for sure a hit though, in fact before IP I never ate chicken. I have also done steak strips, not to make them deep fried, just to cook them. I like the fact that can do stuff from literally rare to deep fried and anything in between. Just adjusting the time of course. I use a lot of sauces 0/0/0 and pour them right into the actifry with the meat. I havent done much in the way of chips or fries but thats coming...
So glad to see you back and thanks for giving us your tips. It's a new way of cooking, so everything helps. Add something if you end up with a great recipe (I know you don't do recipes).

I'm trying some pork tonight. Got a few minutes before I decide what to do exactly. I'm really enjoying mine.

Molly
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Old 07-24-2012, 04:51 PM   #40
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Quote:
Originally Posted by WingnutandMe View Post
So glad to see you back and thanks for giving us your tips. It's a new way of cooking, so everything helps. Add something if you end up with a great recipe (I know you don't do recipes).

I'm trying some pork tonight. Got a few minutes before I decide what to do exactly. I'm really enjoying mine.

Molly
Mmmmm pork will be fantastic. I bought a pork loin at Costco, and sliced it about an inch thick then cubed it and it seemed to dry out a bit, so the rest of the loin I still sliced about an inch thick but then into strips and cooked a bit less, to about med-rare almost med, and it was sooo good. I didnt do anything to it other than some seasoning salt, pepper, and garlic powder. I love hot sauce, but dont think it goes with pork so I put some in a spray bottle with some hot water and sprayed on the pork during the last 5 mins of cooking and wow, tender, juicy, and a bit of spice, loved it.

I will keep adding my quasi recipes and disasters, as there have been a few of those.
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Old 07-24-2012, 05:04 PM   #41
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Quote:
Originally Posted by Longhorn Energy View Post
Mmmmm pork will be fantastic. I bought a pork loin at Costco, and sliced it about an inch thick then cubed it and it seemed to dry out a bit, so the rest of the loin I still sliced about an inch thick but then into strips and cooked a bit less, to about med-rare almost med, and it was sooo good. I didnt do anything to it other than some seasoning salt, pepper, and garlic powder. I love hot sauce, but dont think it goes with pork so I put some in a spray bottle with some hot water and sprayed on the pork during the last 5 mins of cooking and wow, tender, juicy, and a bit of spice, loved it.

I will keep adding my quasi recipes and disasters, as there have been a few of those.
Thanks. I will try your recipe for tonight as it sounds great and most all the others require an hour plus marinade time and I don't have that since I have to feed DH and get him off to his last of two days (nights) of work before he officially retires. Too bad his last four have to be his 8PM-8AM shift.

Molly
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Old 07-29-2012, 07:37 AM   #42
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bump for all the new people getting ActFrys.

Please post any recipes you come up with here.

Thanks.
Molly
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Old 07-29-2012, 10:18 AM   #43
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I should get mine tomorrow. I bought it at Bed Bath & Beyond using my 20% discount. Can't wait to try the buffalo chicken. Has anyone tried the zuchinni chips? I assume that they will work if the kale chips turned out good.
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Old 07-29-2012, 10:39 AM   #44
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Quote:
Originally Posted by Veroli View Post
I should get mine tomorrow. I bought it at Bed Bath & Beyond using my 20% discount. Can't wait to try the buffalo chicken. Has anyone tried the zuchinni chips? I assume that they will work if the kale chips turned out good.
I'm afraid the zucchini is not as firm and contains more water than the kale. I really see it just beoming stewed zucchini before it would get crisp with the way the ActFry works stirring things around. IMO.

Molly
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Old 07-29-2012, 10:57 AM   #45
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Quote:
Originally Posted by WingnutandMe View Post
I'm afraid the zucchini is not as firm and contains more water than the kale. I really see it just beoming stewed zucchini before it would get crisp with the way the ActFry works stirring things around. IMO.

Molly
Thank you Molly. I'll stick to the oven for this recipe. I can't stop having these chips. In fact I really struggle to maintain the 4 cup veggie limit because of this.
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