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Resumen del manual
Makes 8 servings. BAKED GARLIC CHEESE GRITS 1 cup instant grits . tsp. salt 1 cup boiling water 1. cups shredded sharp cheddar cheese 1 cup chopped tomato . cup sour cream 2 eggs, beaten 2 tbsp. chopped flat leaf parsley 1 large clove garlic, minced Preheat oven on BAKe at 350°F. In medium bowl, combine grits and salt; add boiling water and stir to blend. Stir in remaining ingredients. Spoon into buttered 1.-quart, shallow baking dish. Bake in upper rack position with rack down for 45 minutes until slightly puffed and golden on top. delicious served with baked ham and steamed green beans. Makes about 6 servings. BROILED LAMB CHOPS WITH SAFFRON GARLIC SAUCE . cup mayonnaise 1 green onion, chopped (about 2 tbsp.) 1 medium clove garlic, minced . tsp. saffron threads 1 tbsp. lime juice 6 loin or rib lamb chops, cut about 1.-inch thick Salt garlic pepper Preheat oven on BRoIl at 450°F. In small bowl, combine mayonnaise, green onion, garlic, saffron and lime juice. Cover and let stand at room temperature to blend flavors. Place lamb chops on broil rack in bake pan/drip tray in single layer, season with salt and garlic pepper. Broil in upper rack position with rack down and oven door slightly ajar for 5 minutes. Turn lamb chops over and season with salt and garlic pepper. Continue broiling until desired doneness, about 5 minutes for medium. Serve chops with saffron sauce. delicious served with garlic whipped potatoes and a fresh green salad. Makes 6 servings. HERB ROASTED CHICKEN . cup chopped parsley 1 tsp. herb chicken seasoning . tsp. grated lemon peel . tsp. seasoned salt . tsp. black pepper . tsp. garlic salt 2 tbsp. corn oil 3. lb. roasting chicken Preheat oven on BAKe at 375°F. In small bowl, combine parsley, chicken seasoning, lemon peel, seasoned salt, . tsp. pepper, . tsp. garlic salt and oil; blend well. Season inside of chicken with remaining . tsp. pepper and garlic salt. Truss chicken for roasting using butcher’s cord. Rub outside of chicken with lemon mixture to coat evenly. Place chicken on bake pan/drip tray of oven. Roast in lower rack position with rack down for 90 minutes or until chicken tests done. (When pierced with fork , juices will run clear and meat thermometer will register 170°F when inserted into breast.) Remove from oven; tent with foil and let stand at least 10 minutes before serving. Makes 4 to 5 servings. 6 UNLAYERED LASAGNA 4 cups hot cooked penne pasta 2 cups shredded Mozzarella cheese 2 cups packed chopped fresh spinach 1 cup coarsely shredded zucchini 1 . cups ricotta cheese . cup shredded Parmesan cheese 2 tbsp. chopped parsley 2 large cloves garlic, minced . tsp. dried basil, crushed 1 jar (32 oz.) tomato basil pasta sauce Preheat oven on BAKe at 375°F. In large bowl, combine pasta and 1 cup Mozzarella ENGLISH cheese; add remaining ingredients, except reserved cheese. Stir to blend well. Spoon into 2-quart baking dish. Top with reserved 1 cup Mozzarella cheese. Cover with nonstick aluminum foil. Bake in lower rack position with rack up for 30 minutes. Uncover and bake 20 minutes longer or until hot and bubbling and cheese is golden. Remove from oven and let rest at least 5 minutes before serving. Makes about 8 servings. WARM HAM AND SWISS OPEN FACE 1 cup shredded Swiss cheese . cup diced ham . cup chopped green onions . cup diced sundried tomatoes 2 tbsp. creamy Italian dressing 1 hoagie roll (about 9 inches long) Preheat oven on BRoIl at 450°F. In bowl, combine all ingredients, except roll. Blend well. Cut hoagie roll in half, lengthwise. Broil in upper rack position with rack down and oven door slightly ajar for 5 minutes or until bread is golden. Remove from oven and spoon filling evenly over cut halves of roll. Return to oven and broil until cheese is melted and beginning to brown lightly. Makes 2 to 4 servings. 7 BROILED CURRIED CHICKEN FINGERS ./. cup bottled ranch dressing . cup chopped green onions 2 tbsp. chopped parsley 1 cup Japanese dry breadcrumbs (Panko) . tsp. salt . tsp. black pepper 1 lb. chicken tenderloin strips Cooking spray dipping Sauce: . cup bottled ranch dressing 2 tbsp. honey mustard . tsp. curry powder Preheat oven on BRoIl at 400°F. In medium bowl, combine ./. cup dressing, green onions, and parsley. In shallow dish blend breadcrumbs, salt and pepper. dip chicken pieces into dressing mixture and coat evenly. Coat chicken in breadcrumb mixture, turning to coat evenly. Arrange on waxed paper-lined platter. Cover and refrigerate at least 30 minutes. In small bowl, combine dipping sauce ingredients. Cover and set aside to allow flavors to develop. Arrange in single layer in bake pan/drip tray of oven. Spray with cooking spray. Broil in upper rack position with rack down with oven door slightly ajar for 12 minutes or until chicken tests done. Turn chicken halfway through cooking time. delicious served with garlic whipped potatoes and steamed snow peas and water chestnuts. Makes about 4 servings. DATE NUT BARS 2 large eggs 1 tsp. vanilla extract . cup s...
Otros modelos de este manual:Hornos Eléctricos - CTO4300WC (1.38 mb)