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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Record your recipes and experiments — organized cooking journal
Light crispy coating — Korean fried chicken, latkes, gluten-free baking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Record your recipes and experiments — organized cooking journal
Light crispy coating — Korean fried chicken, latkes, gluten-free baking
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Heat oven to 375 degrees F. Cook vegetables in boiling water in medium saucepan 3 min. or until crisp-tender; drain. Place in 13x9-inch baking dish sprayed with cooking spray. Whisk mayo, flour and garlic powder in same saucepan until blended. Gradually stir in milk; cook on medium heat 3 to 5 min. or until sauce comes to boil and is thickened, stirring frequently. Stir in Parmesan; pour over vegetables. Top with shredded cheese. Prepare stuffing as directed on package; spoon over cheese. Bake 35 min. or until heated through.