#Dutch apple crumb pie recipe oatmeal free

Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender. In a medium saucepan over medium heat, combine rice with 2 cups water. Form into 16 meatballs and roll into ovals. In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Cover with aluminum foil and let rest for 20 minutes, turning over halfway through resting time. Place pork butt fat-side up on a serving platter. Add additional soaked wood chips halfway through cooking time.

Place the rack in the smoker and cook until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C) for medium or 170 degrees F (77 degrees C) for well done, 4 to 6 hours. Coat pork butt heavily with reserved dry rub. Remove pork from marinade rub mustard and honey evenly on top. Fill smoker box with wood chips according to manufacturer's instructions. Preheat an electric smoker to 225 degrees F (110 degrees C). Prepare wood chips: Combine whiskey barrel wood chips, apple wood chips, apple juice concentrate, and water in a large resealable plastic bag. Cover and marinate in the refrigerator, 8 hours to overnight.

Place pork in the container with remaining marinade. Inject some of the marinade into the bottom, sides, and top of pork butt. Prepare pork: Score top of pork butt in a checkerboard pattern. Make marinade: Pour apple cider, apple juice concentrate, honey, Worcestershire sauce, and liquid smoke into the large container with dry rub mix well. Measure 1 tablespoon dry rub mixture into a container large enough to fit pork butt. Make dry rub: Combine brown sugar, salt, black pepper, paprika, garlic powder, Italian seasoning, onion powder, chili powder, cayenne pepper, cumin, and sage in a small container. Bake until puff pastry is golden brown and apples are fork-tender, 35 to 40 minutes. Place in the preheated oven and immediately reduce the temperature to 350 degrees F (175 degrees C). Press pastry gently around the filling to squeeze out any excess air in between. Fold edges of the puff pastry up around the filling, leaving center open and pinching the edges where it overlaps. Pile the apple filling high up in layers and add all the dry bits remaining in the bowl.

#Dutch apple crumb pie recipe oatmeal free

Arrange the apple slices in concentric circles onto the marzipan, leaving about 3 inches of pastry free at the edges. Toss apples, cornstarch, butter, flour, cinnamon, and nutmeg together in a large bowl. Remove plastic wrap and place marzipan in the center of the puff pastry. Place marzipan between 2 pieces of plastic wrap and roll into a circle about 11 inches in diameter. Roll puff pastry out into a 14- to 15-inch circle on a floured surface. Line a baking sheet with parchment paper or aluminum foil.

Preheat oven to 450 degrees F (230 degrees C). As soon as each batch is fried, immediately season chicken tenders with Sichuan powder mixture on both sides to suit your taste the more, the spicier. Check oil temperature in between batches so make sure it's back up to 375 degrees F (190 degrees C) before frying the next batch.

Fry chicken tenders in batches, flipping as needed, until they're golden brown on all sides and cooked through, 3 to 4 minutes per batch. Heat about 1/2-inch vegetable oil in a large, heavy skillet over medium heat until oil has a temperature of 375 degrees F (190 degrees C). Dip tenders in the egg mixture, and then in the bread crumb mixture to coat.

Dredge chicken tenders in flour, shaking off the excess. Mix bread crumbs, garlic powder, onion powder, salt, and pepper in the third bowl. Stir together eggs and water in a second bowl. Stir together Sichuan peppercorn powder, 1 teaspoon salt, cayenne, and paprika in a small bowl set aside. Sprinkle chicken tenders with salt and pepper.