Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Marinated Pork Tenderloin « Reply #25 on Jan 25, 2003, 4:20pm »
Roast Prime Rib
Prime rib is a simple yet spectacular star for a dinner party or special occasion feast. Creating a crust for the meat with a simple spice rub mixed with some garlic and oil is all that is needed, allow 2 ribs per person when ordering and order a boneless roast for easier carving.
1 5lb boneless prime rib roast ¼ cup mixed Italian seasoning and minced garlic 2-3 tablespoons olive oil salt & pepper to taste
Make a few shallow slits in the meat and rub in the oil and seasoning mixture over the meat. Preheat the oven to 450 degrees, place the meat on a rack in a shallow roasting pan, place in the oven and lower the oven temperature to 400. Insert the meat probe and program to 135 for medium rare, 145 for medium and 160 for well done. Set the timer for 20 minutes then reduce the temperature to 350 for the remaining cooking time. Be sure to let the meat rest tented loosely with foil for at least 15 minutes prior to carving.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Roast Fillet of Beef « Reply #26 on Jan 25, 2003, 4:21pm »
Roast Fillet of Beef
1 3 to 4lb beef fillet
Again the best way to treat this meat is simply, rub the meat with an herb & garlic spice rub as suggested for the beef rib roast. Pre-heat the oven to 450 degrees, Convection. Place the meat on a rack in a shallow roasting pan and set in the oven. Reduce the temperature to 400 degrees and program the meat probe for 130 medium rare, 140 medium or 160 for well done. Set the timer for 20 minutes and reduce the temperature to 350 for the remainder of the cooking time. Rest before carving.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Roast Salmon « Reply #27 on Jan 25, 2003, 4:22pm »
Roast Salmon
1 5-6lb side of salmon ½ cup mayonnaise 3 tablespoons of hot sweet mustard 1 teaspoon dill salt & pepper to taste
Pre-heat the oven to 350 degrees. Combine the mayonnaise, mustard, dill and
seasonings. Wipe the salmon with some damp paper towels and spread the mixture evenly over the salmon. Place on a lightly oiled large shallow baking tray. Roast for 20 minutes then check the thickest part of the fish for doneness.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Savory Swiss Chard Tart « Reply #28 on Jan 25, 2003, 4:23pm »
Savory Swiss Chard Tart
A slice of a savory vegetable tart is a wonderful meal served together with soup or salad and even makes a great leftover breakfast treat. The pastry recipe for this tart is one of the easiest I have ever worked with and can be used with a variety of fillings.
2 cups unbleached all purpose flour ½ teaspoon salt ½ cup water ½ cup extra virgin olive oil 1 lb swiss chard leaves 4 large eggs 1 cup freshly grated Parmesan or Gruyere cheese salt & pepper to taste
Preheat the oven to 400 degrees Convection Bake. Cut away the coarse white stems of the chard and wash the leaves. Shake off the excess water and slice the leaves into thin strips. Place the chard into a large shallow sauté pan and season with salt and pepper. Wilt over low heat until most of the liquid has evaporated, set aside to cool. Combine the flour and salt in a medium-size bowl. Stir in the water, then the oil mixing until thoroughly blended. Knead briefly the dough should be moist and quite pliable. Press the dough into a 10"metal tart tin with a removable bottom. Combine the eggs and cheese in a bowl and whisk gently to blend. Stir in the chard then pour into the prepared tart pan. Bake at 375 degrees Convection Bake for 30-35 minutes until the crust is golden and the filling is firm. Cool before serving.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Garlic Tomato Tart « Reply #29 on Jan 25, 2003, 4:23pm »
Garlic Tomato Tart
This is another wonderful filling for the easy to make olive oil pastry crust.
2 cups unbleached all purpose flour ½ teaspoon salt ½ cup water ½ cup extra virgin olive oil ½ cup sun dried tomato pesto 6-8 medium peeled chopped tomatoes 8 cloves chopped garlic 4 large eggs lightly beaten ½ cup freshly grated Parmesan or Gruyere cheese olive oil ½ teaspoon dried basil
Preheat the oven to Convection Bake 400 degrees. Gently sauté the garlic in some olive oil over medium heat, add the tomatoes and basil with just a little juice and cook for 10 - 15 minutes to soften. Stir in the tomato pesto and set aside to cool. The filling should not be too wet so skim off any excess juice. Combine the flour and salt in a medium bowl. Stir in the water, then the oil mixing until thoroughly blended. Knead briefly then press the dough into a 10" pie pan with a removable bottom. Combine the eggs and cheese in a medium-size bowl and mix till well blended, season with salt and pepper to taste. Place the pie pan onto a cookie sheet, this will stop any of the egg filling from dripping onto the oven floor and will make it easer to handle moving the tart in and out of the oven. Spread the tomato mixture over the pastry crust and pour the egg and cheese mixture over the tomato mixture. Place the tart into the oven and bake at 375 degrees Convection Bake for 35 minutes.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Potato Sausage Frittata « Reply #30 on Jan 25, 2003, 4:24pm »
A frittata is a large fluffy omelet like savory pie and served with a salad and crusty bread it makes a perfect easy to prepare light supper or brunch. You will need a wide shallow ovenproof skillet for this recipe.
Potato Sausage Frittata
4-5 small Yukon Gold potatoes thinly sliced and cut in quarters 3 tablespoons butter 1 tablespoon olive oil 1 medium chopped onion ½ teaspoon dried oregano 2 smoked chicken sausages thinly sliced 8 large eggs ½ cup freshly grated cheddar cheese
Preheat the oven to Convection Bake 400 degrees. In a large {12-14"} shallow ovenproof skillet sauté the onions and potatoes in the butter and oil together with the dried oregano. Cook over medium heat until the potatoes begin to brown and are cooked through. Add the sausage and stir well to combine. Beat the eggs and pour over the vegetable mixture, sprinkle with the cheese and bake for at 375 degrees Convection Bake for 20 minutes or until the frittata is firm. Cool slightly before serving.
« Last Edit: Jan 25, 2003, 4:26pm by carnation037 »
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Savory Vegetable Roll with Sea Vegetables « Reply #31 on Jan 25, 2003, 4:24pm »
Savory Vegetable Roll with Sea Vegetables
This is another delicious pastry that is easy to assemble and it has the added benefit of being low in calories, since it also uses oil rather than butter or shortening. Sautéed cabbage develops a slightly sweet flavor that tastes wonderful encased in pastry. You can omit the sea vegetables if the flavor is not appealing to you however they are rich in minerals and extremely health supportive.
½ cup safflower oil 2 cups unbleached all purpose flour 1 cup masa harina or yellow cornmeal 1 cup water ½ teaspoon salt 1 small head finely shredded green cabbage 3 medium shredded carrots 2 finely sliced medium onions 1 small handful Arame (available from health food stores) Tamari or soy sauce and sesame chili oil
Begin by preparing the pastry, as it needs to chill for at least an hour. Bring the water to a boil and set aside. Measure the flour cornmeal and salt into a large bowl and rub the oil into the flour till the mixture resembles coarse meal. Add the hot water and stir until the dough forms a ball. Knead lightly for ten turns. Divide the dough in half and wrap each half in plastic wrap. Chill for an hour or overnight. Cover the Arame with water and soak for 15 minutes to soften. Sauté the onions in a large skillet over medium heat for 5-6 minutes to soften. Drain the Arame, combine with the onions and cook covered for 15 minutes over low heat. Add the remaining vegetables and cook for 8-10 minutes. Season the mixture to taste with the Tamari and the sesame chili oil or your favorite prepared sauce and set aside to cool. Preheat the oven to Convection Bake 400 degrees. Roll out one of the pastry halves to a long rectangle the length of your cookie sheet or baking tray. Drain the vegetables (the juice is delicious to drink or add to a soup) and place half of the vegetables along the lower third of the pastry, leaving a 2-inch border. Fold the short edge over the vegetables and fold the wide edge over to cover the vegetables completely. Turn the roll over so the seam rests underneath and crimp the ends of the roll to seal, place on the baking sheet and make some vent marks along the top. Repeat with the remaining pastry and vegetables. Bake at 375 degrees Convection Bake for 35 minutes or until the pastry is golden.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Baked Stuffed Pasta Shells « Reply #32 on Jan 25, 2003, 4:25pm »
Baked Stuffed Pasta Shells
Dishes like this one do involve a little preparation however the delicious results are always worthwhile. Using a prepared sauce is one way of cutting down on the preparation time but you can always make your own special sauce instead.
2 packages manicotti or large shell pasta 1 package ground turkey 1 12oz container alfredo sauce 1 28oz can tomato sauce 1 large chopped onion 2-3 cloves chopped garlic 1 package washed baby spinach olive oil ½ teaspoon dried oregano
Preheat the oven to 400 degrees Convection Bake. Cook the pasta in a large pot of swiftly boiling water as directed, drain and cool. Sauté the onion and garlic in a little olive oil together with the oregano for 7-8 minutes until the onion is translucent, add the turkey and brown over medium high heat, stir in the spinach and season to taste. Mix the tomato sauce together with the alfredo sauce and pour half of the sauce into the turkey mixture, stir well. Stuff the pasta and place in a large glass-baking dish. Pour the remaining sauce over the stuffed pasta and sprinkle with a little freshly grated parmesan cheese. Bake at 350 degrees Convection Bake for 30 minutes.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Banana Chocolate Chip Bread « Reply #33 on Jan 25, 2003, 4:26pm »
Banana Chocolate Chip Bread
1 ½ cups unbleached all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ¼ teaspoon salt ½ cup double chocolate chips ¼ cup pecans or walnuts toasted and chopped 1 stick softened unsalted butter ¾ cup sugar 2 large eggs 1 cup mashed ripe bananas 1 ½ teaspoons vanilla extract
Preheat the oven to 400 degrees Convection Bake. Butter and flour a 9x5x2 ½<br>inch loaf pan. In a large mixing bowl combine the flour, baking soda and powder and salt. Combine the chocolate chips and walnuts with 1 teaspoon of flour and set aside. Beat the butter together with the sugar until light and fluffy about 7 minutes. Add the eggs one at a time , then stir in the bananas and vanilla. Beat in the flour mixture and fold in the chocolate and nuts. Bake 325 degrees Convection Bake for 50 minutes or until a knife inserted comes out clean.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Steamed Chicken with Noodle Salad « Reply #34 on Jan 25, 2003, 4:27pm »
There is nothing more sublime that steamed chicken and the fact that it is so easy to prepare makes it even more wonderful.
Steamed Chicken with Noodle Salad
1 4lb chicken 2" slice fresh peeled ginger 1 bunch scallions ½ left whole, ½ chopped finely 1 cup water 4 tablespoons hoisin sauce ½ lb linguine or 1 packet rice noodles ½ head green cabbage finely sliced 4 tablespoons toasted sesame seeds 1 bottle prepared Asian dressing such as Soy Vey
Preheat the oven to 240 degrees 100% moisture. Remove the giblets and any excess fat from the chicken wash and wipe dry. Place the chicken in the solid steaming tray, and stuff the cavity with the ginger and ½ of the bunch of scallions. Pour the water around the chicken and spread the hoisin sauce evenly over the chicken. Steam for 30-40 minutes, the juices should run clear and the chicken should be very tender. Set aside to cool before shredding, the chicken stock can be used for soup or added to a sauce. Boil a large pot of water and cook the noodles as directed, drain and cool. Gently toast the sesame seeds over a low flame taking care not to burn. Chop the remaining scallions and combine with the cooked noodles and cabbage and toss with a ¼ cup of the dressing. When the chicken is cool enough, remove the skin and shred the chicken by hand and combine with the noodles and vegetables. Toss with the toasted sesame seeds. Serves 4-6 people
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Roast Stuffed Turkey Breast « Reply #35 on Jan 25, 2003, 4:28pm »
Stuffed turkey breasts are readily available in many markets these days in which case all you will need to do is preheat the oven and bake, however you can also create the stuffing of your choice. You could also bake a tray of roast vegetables at the same time for another simple fabulous meal.
Roast Stuffed Turkey Breast
1 boneless whole turkey breast 1 cups small croutons 2 pippin apples, peeled, cored and diced 1 medium onion coarsely chopped zest and juice of one lemon 1lb sliced mushrooms ½ teaspoon dried thyme salt and pepper to taste ½ cup chopped parsley safflower oil
Preheat the oven to 400 degrees 100% moisture. In a large skillet over medium heat sauté the onion and thyme in the heated oil, add the mushrooms and cook for 5-6 minutes until softened. Combine with the apples, croutons, lemon zest and juice and the chopped parsley and season to taste. Lay the turkey breast flat skin side down and pound the meat with a meat mallet (or rolling pin) to flatten. Spread the stuffing evenly over the meat and roll the sides into the center. Tie the roll firmly with string and place in an oiled non-perforated baking tray. Place the tray in the oven and insert the meat probe into the thickest part of the meat, make sure the tip stays in the meat so you will get an accurate temperature reading. Program the meat probe to 160 degrees and lower the temperature to 350 degrees. Let the meat rest for 10-15 minutes prior to slicing. Serves 8-10 people
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Steamed Salmon & Asparagus for 2 « Reply #36 on Jan 25, 2003, 4:29pm »
This simplest of meals is a snap to prepare in the steam oven, you could even steam some potatoes first at a higher temperature then add the salmon and asparagus which need to steam at a lower temperature.
Preheat the oven to 215 degrees 100% moisture. Place the salmon in the non-perforated tray pour in the wine sprinkle with the thyme and season to taste. Place the lemon slices on the salmon. Place the asparagus in the perforated tray and sprinkle with some water. Place both trays in the oven and cook for 10-12 minutes, until the fish flakes easily and the asparagus is tender. Serves 2 people
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Fruit and Nut Snack Bread « Reply #37 on Jan 25, 2003, 4:30pm »
This is a good dough to practice proofing and baking in the steam oven since it requires very little rising time, it is not too sweet and does make a great snack.
Fruit and Nut Snack Bread
3 - 3 ½ cups unbleached all purpose flour ¼ cup sugar 1 package rapid rise yeast 1 teaspoon salt ½ cup whole milk ½ cup water ½ stick unsalted butter ½ cup chopped toasted pecans 1 cup chopped apricots and dried cranberries
In a large bowl combine 1 ½ cups flour, sugar, undissolved yeast and salt. Heat the milk water and butter but do not bring to a boil, the butter does not need to melt. Stir into the dry ingredients. Stir in the fruit and nuts and enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic about 4-6 minutes. Cover and rest for 10 minutes. Preheat the steam oven to 95 degrees 60% moisture. Spray the perforated baking pan with a little oil and press the dough into a large circle in the pan. Place the dough into the oven and let rise till doubled in size about 15-20 minutes. Increase temperature to 370 degrees, lower the moisture to 30% and bake for 15-20 minutes until golden and crusty on the bottom.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Featherlight Bread « Reply #38 on Jan 25, 2003, 4:31pm »
This is another great bread recipe courtesy of Patricia one of our Gaggenau test cooks that will give you a chance to practice proofing and baking in the steam oven.
Featherlight Bread
2 packages rapid rise yeast 1 tablespoon sugar 1 cup warm water 1. Combine until bubbles begin to form. ¾ cup hot water 1/3 cup cubed unsalted butter 2. Add to the yeast mixture. 2 teaspoons salt 5 ½ - 6 ½ cups unbleached all purpose flour 3. Add to the above
Knead for 5-7 minutes by hand or 3-4 minutes medium speed if using a mixer. Form the dough into a ball and oil lightly. Place in a large bowl, cover and let double in size about 40-60 minutes. Heat the oven to 95 degrees, 60% moisture and oil the perforated baking pan. Punch down the dough, separate into three strands and braid into a large loaf. Brush with egg wash and place into the prepared pan. Proof in the oven for 25-30 minutes then raise the temperature to 425 degrees with 0% moisture and bake for 30-40 minutes. When the temperature reaches 425 degrees You can inject a burst of steam into the oven by pressing the condensing/steam button.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Citrus Basted Chicken « Reply #39 on Jan 25, 2003, 4:32pm »
I found this one at sunbeam com
Citrus Basted Chicken
1 whole broiler-fryer, 3-3-1/2 lbs. 2 large oranges 2 medium lemons 1 small lime 2 Tbs. honey 1 tsp. cornstarch, stirred with 1 Tbs. cold water
1. Rinse chicken in cold running water. Drain, pat dry inside and out with paper towel. Slice one orange, one lemon and the lime in half. Cut half of one orange, one lemon and the lime into slices. Squeeze juice from remaining
halves, combine and reserve. Place fruit slices inside chicken. 2. Spray inside of Sunbeam® Rotisserie basket with nonstick cooking spray; place chicken on the spit and screw spit into the basket. Center chicken on spit with wings downward, legs upward. Place basket with chicken inside the rotisserie. 3. Brush 1/3 of citrus-juice mixture over chicken. Reserve remaining mixture. Close rotisserie door. Plug in Rotisserie and be certain it rotates freely. Cook about 1 hour, until juices run clear and thermometer inserted in breast registers 185°F.<br>4. While chicken is cooking, in a small saucepan, combine remaining citrus juices and the honey. Cook and stir over medium heat. Stir cornstarch mixture, then stir into saucepan. Cook 2 minutes, stirring constantly until mixture is thickened and clear; keep warm. 5. When chicken is ready, open rotisserie door, and using oven mitts, grasp end of spit and basket to remove. Place on a heatproof work surface. Remove chicken from spit to warm platter to serve. Makes 4 servings.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Apricot Glazed Cornish Hens for 2 « Reply #40 on Jan 25, 2003, 4:34pm »
another one from sunbeam com
Apricot Glazed Cornish Hens for 2
2 Rock Cornish game hens, 3-1/2 - 4 lbs. total weight, thawed if frozen 1/2 cup apricot preserves 1 Tbs. shredded fresh gingerroot 2 Tbs. vinegar 1 Tbs. reduced-sodium soy sauce
1. Rinse thawed hens in cold running water. Drain and pat dry inside and out with paper towels. In a small bowl, combine preserves, ginger, vinegar and soy sauce. 2. Spray inside of Sunbeam® Rotisserie basket with nonstick cooking spray; fit onto hub of drip tray. On spit, center one hen with wings downward; center second hen on spit with wings upward. Close rotisserie door. Plug in Rotisserie, and be certain it rotates freely. Cook, about 1 hour, until juices run clear and thermometer inserted in breast reaches 185°F. During last 10 minutes of cooking, baste hens with half of the apricot mixture 3. When hens are ready, open rotisserie door, and using oven mitts, grasp end of spit and basket to remove. Place on a heatproof work surface. Remove hens from spit to warm platter to serve. Makes 2 servings.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
New England Style Lamb Roast « Reply #41 on Jan 25, 2003, 4:35pm »
I don't remember where this one came from.
New England Style Lamb Roast
1/2 cup currant jelly 1 Tbs. lemon juice 1 tsp. pumpkin pie spice 1 tsp. salt 2 lb. boneless lamb top round roast, trimmed, or boneless leg, trimmed and tied
1. In a small bowl, whisk jelly until smooth; stir in lemon juice, spice and salt. Brush jelly mixture on all sides of lamb roast. 2. Spray inside of Sunbeam® Rotisserie basket with nonstick cooking spray; fit onto hub of drip tray. On spit, center roast and insert spit into rotisserie; close door. Plug in rotisserie, and be certain it rotates freely. Cook 45-60 minutes, until thermometer inserted in center of roast reaches 145°F. for medium, 160° F. for well done. During last 10 minutes of cooking time, baste roast with remaining sauce. 3. When roast is ready, open rotisserie door, and using oven mitts, grasp end of spit and basket to remove. Place on a heatproof work surface, tent with foil and let stand 10 minutes. Remove roast from spit, slice, and place on warm platter to serve. Makes 6 servings
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Gyros « Reply #42 on Jan 25, 2003, 4:37pm »
I don't remember where this one came from.
Gyros
1 Tbs. red wine vinegar 1 tsp. dried oregano 1/2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. black pepper 1/4 tsp. onion powder 1/4 tsp. ground cumin 2 lb. boneless lamb leg roast, trimmed and tied 1 container (8 oz.) lowfat plain yogurt 1/2 medium cucumber, peeled, seeded and chopped 2 green onions, sliced thin 1 Tbs. snipped fresh mint or 1 tsp. dried mint 1/4 tsp. sugar Three 6-inch pita bread s 1 cup chopped fresh spinach
1. In a small bowl, combine vinegar, oregano, garlic powder, salt, pepper, onion powder and cumin; Untie roast; rub inside and out with herb mixture. Re-roll roast and tie with kitchen twine. 2. Spray inside of Sunbeam® Rotisserie basket with nonstick cooking spray; fit onto hub of drip tray. On spit, center roast and insert spit into rotisserie; close door. Plug in rotisserie, and be certain it rotates freely. Cook 45-60 minutes, until thermometer inserted in center of roast reaches 145°F. for medium, 160° F. for well done. 3. While roast is cooking, in a small bowl, combine yogurt, cucumber, onions, mint and sugar. Cover and chill to let flavors blend. 4. When roast is ready, open rotisserie door, and using oven mitts, grasp end of spit and basket to remove. Place on a heatproof work surface, tent with foil and let stand 10 minutes. Remove roast from spit. Using a thin, sharp knife, shave thin slices from roast. 5. Cut each pita round vertically in half and open. Fill each with slices of lamb, then top with some of the chopped spinach and a generous dollop of yogurt mixture. Makes 6 servings
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
3 Seed Pork Loin Roast « Reply #43 on Jan 25, 2003, 4:38pm »
3 Seed Pork Loin Roast
2 Tbs. sesame seeds 1 Tbs. poppy seeds 1 Tbs. caraway seeds 1/2 tsp. coarsely ground black pepper 1 boneless pork loin roast, about 2 lbs. 1/4 cup teriyaki sauce
1. On a sheet of waxed paper combine seeds and pepper. Brush pork roast with teriyaki sauce and roll in seed mixture to coat well on all sides. 2. Spray inside of Sunbeam® Rotisserie basket with nonstick cooking spray; fit onto hub of drip tray. On spit, center roast and insert spit into rotisserie; close door. Plug in rotisserie, and be certain it rotates freely. Cook 45-60 minutes, until thermometer inserted in center of roast reaches 160° F. 3. When roast is ready, open rotisserie door, and using oven mitts, grasp end of spit and basket to remove. Place on a heatproof work surface, tent with foil and let stand 10 minutes. Remove roast from spit; slice and place on a warmed serving platter. Makes 6 servings
For the pecan praline topping: 1 cup chopped pecans 1 tablespoon flour 3 tablespoons apple cider 1 tablespoon honey 1 tablespoon lemon juice
1. Sift all dry ingredients together. 2. Cream the butter and the sugar together until light in color. Beat the eggs one at a time. Alternate pumpkin and the sour cream additions with the dry. The mixture may appear split when adding the pumpkin, but it should disappear as you add the dry ingredients. 3. Spoon the pumpkin mixture into pastry rings that have been lined with parchment, or large muffin tins sprayed with vegetable oil and lightly dusted with flour. Depending on size, bake 20 minutes at 325°F or 300°F in a convection oven.
For the pecan praline topping: 1. Bring the ingredients to a boil and spread over the cooked cakes while still in the rings. Return the cakes to the oven and heat gently until the mixture begins to melt. Remove the ring just prior to plating. Serves 8. Add an Apple Cider Glaze: Reduce 3 cups of apple cider by 2/3 until the remaining liquid resembles a syrup. The reduction can also be flavored with cinnamon sticks, cloves or allspice and then strained.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Lamb Shish Kabobs « Reply #45 on Jan 25, 2003, 4:43pm »
Lamb Shish Kabobs
2 lbs.lamb leg, trimmed and cut into 1" cubes Marinade: 1 1/2 cups olive oil 2 tsp. minced, fresh oregano leaves 1/2 tsp. black pepper juice of 1 lemon 1 tbs. mined fresh parsley 2 minced garlic cloves 1 tsp. salt
In a glass bowl, combine the marinade ingredients. Add the meat. Marinate in the refrigerator for several hours. Remove lamb from the marinade and drain. Thread skewers. Add additional salt and pepper if desired. Place glass bowl on base, wire rack in glass bowl and lid on bowl. Preheat oven to 482°F for 6 minutes. Place kabobs on the upper rack of the oven. Place lid on top. Reduce temperature to 392°F and set timer to 30 minutes. Baste with remaining marinade occasionally. Turn during cooking to brown evenly. Increase cooking time if necessary. Makes 4 servings.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
re: instruction for Convection Oven « Reply #47 on Nov 19, 2007, 9:11pm »
You didn't say what brand or model you had. When I did a search, I found hardly anything.
I would suggest to search on the internet under the manufacturer. There will probably be a customer service or parts section where you could request instructions for your particular model.
Hi I have a toastmaster quick cooker ultravection oven/cooker,. toaster oven size approximately. I did not have the manual for it either as I bought it used,but I went(found) to the following site KITCHENManualsOnline.con -I was able to down load it & printed it off --Hope this helps you all--windekate
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