|
Post by carnation037 on Jan 9, 2010 12:33:18 GMT -6
help with German Pool Oven from kentsin « Thread Started on Apr 2, 2006, 11:24pm » Usage of Turbo Oven
I just buy a German Pool Oven which just look like the Sunpentown SO-2000 Turbo Oven. However, it comes with only a cookbook, no manual to discuss of how to operate it.
The sunpentown tells it can steam. I am wondering if mine can do it too, if so, how?
I would also like to known how to use this oven to heat the food or defrost.
|
|
|
Post by carnation037 on Jan 9, 2010 12:27:57 GMT -6
from anotherbaker « Thread Started on Jun 10, 2009, 6:43pm » Hi everyone! Here is a recipe I would love to share with all here.
Oatmeal Toaster Oven Cookies
Ingredients:
* 2 1/2 cups Oats (quick or old fashioned, uncooked) * 1 cup flour * 2 large eggs * 1/2 teaspoon salt * 2 sticks butter * 1 teaspoon vanilla * 1 cup packed brown sugar * 1/3 cup granulated sugar * 1 teaspoon baking soda * 1 teaspoon cinnamon * 1 cup plump raisins
Directions:
Preheat your oven to 350º. In a large mixing bowl cream the butter with
the brown sugar, adding the salt and vanilla next. Now add the sugar,
soda, the eggs and cinnamon. Mix altogether until creamy and mixed well.
Add the flour a bit at a time until gone and mixed into mixture well. Now
add your oats and mix thoroughly and then your raisins. Take a heaping
tablespoon full of dough and drop onto your greased cookie sheet. Push
down on them to flatten. Bake in toaster oven for about 10-12 min until
brown on top.
I found this one from a wonderful toaster recipe website containing any more. I hope you all enjoy it! « Last Edit: Jun 13, 2009, 12:39am by NancyRogers »
|
|
|
Post by carnation037 on Jan 9, 2010 11:20:44 GMT -6
Since you put it in the omlete pans, you could use this one. SandwichMaker - Cornbread Mix up a box of Jiffy cornbread. Spread a layer in the machine. Add some shredded cheddar, if desired. Then another layer of batter. Close lid and cook about 5 - 8 minutes. found this at: homeparents.about.com/library/weekly/blmaker7.htm
|
|
|
Post by carnation037 on Jan 9, 2010 11:07:01 GMT -6
up
|
|
|
Post by carnation037 on Jan 9, 2010 11:06:03 GMT -6
up
|
|
|
Post by carnation037 on Jan 9, 2010 11:04:53 GMT -6
up
|
|
|
Post by carnation037 on Jan 9, 2010 11:04:04 GMT -6
up
|
|
|
Post by carnation037 on Jan 9, 2010 11:03:22 GMT -6
up
|
|
|
Post by carnation037 on Jan 9, 2010 11:01:07 GMT -6
up
|
|
|
Post by carnation037 on Jan 9, 2010 10:59:01 GMT -6
up
|
|
|
Post by carnation037 on Jan 9, 2010 10:57:24 GMT -6
up
|
|
|
Post by carnation037 on Jan 9, 2010 10:56:35 GMT -6
up
|
|
|
Post by carnation037 on Jan 9, 2010 10:55:53 GMT -6
up
|
|
|
Post by carnation037 on Jan 9, 2010 10:55:16 GMT -6
up
|
|
|
Post by carnation037 on Jan 9, 2010 10:54:36 GMT -6
up
|
|
|
Post by carnation037 on Jan 9, 2010 10:53:45 GMT -6
up
|
|
|
Post by carnation037 on Jan 9, 2010 10:53:08 GMT -6
up
|
|
|
Post by carnation037 on Jan 9, 2010 10:51:22 GMT -6
up
|
|
|
Post by carnation037 on Jan 9, 2010 10:50:40 GMT -6
up
|
|
|
Post by carnation037 on Jan 9, 2010 10:49:57 GMT -6
up
|
|
|
Post by carnation037 on Aug 3, 2009 22:24:40 GMT -6
ISO? Apricot Chicken with Couscous (Read 83 times) from judygal236 « Thread Started on May 24, 2009, 7:22pm » Hi, I'm new to this board but I used to have a recipe for Apricot Chicken with Couscous that I can't find anymore. I remember it used Apricot preserves (or jam), chicken, and a flavored Couscous, which I think was garlic and olive oil. Does anyone have this recipe? Thank you. Judy ..... from Sylvia « Reply #1 on May 24, 2009, 7:50pm » Hi Judy, Welcome to Nancy's Message Boards. There are a lot of Apricot Chicken recipes, but the one I have used is on the Foodgeeks site at: foodgeeks.com/recipes/recipe/1917...._couscous.phtml This one sounds close to your lost recipe. Sylvia ..... from judygal236 « Reply #2 on May 26, 2009, 2:43pm » Sylvia, Thank you very much. That recipe sounds delicious, but it's not the same one. In the one I had, you didn't cut the chicken in strips, it didn't use dried apricots and there was definitely a flavored couscous, not plain. But, again I thank you and will try that recipe. Judy ..... from Sylvia « Reply #3 on May 26, 2009, 5:11pm » Hi Judy, Don't give up checking the board, my recipe find may not be the one, but there's lots of folks reading your request. Our Chris in NM is really good at finding particular recipe requests, so check back on a daily basis. Sorry it wasn't the one you wanted. I'll keep searching. Sylvia ..... from judygal236 « Reply #4 on May 28, 2009, 9:14pm » Thank you very much. ..... from Chris in NM « Reply #5 on May 29, 2009, 6:06am » Hi Judy, Check these links out. Perhaps one of these is what you are looking for! There are pages of different sites. I just included 3 links. www.foodnetwork.com/recipes/tyler....cipe/index.htmlwww.mirassou.com/golf/apricot-chutney-chicken-wine-pairing.aspashleescooking.blogspot.com/2009/....ic-apricot.html..... from judygal236 « Reply #6 on May 30, 2009, 3:40pm » Hi Chris, I really appreciate the links. Although my recipe wasn't in any of them, they were interesting, especially the last one. Judy
|
|
|
Post by carnation037 on May 17, 2009 16:59:00 GMT -6
From what I have read, canned meats should be pressure cooked, and those had liquid in, UNless they are dehydrated first and then the meat would need to be soaked in boiling water before using it.
|
|
|
Post by carnation037 on Mar 25, 2009 15:34:28 GMT -6
You are most welcome and enjoy. Linda
|
|
|
Post by carnation037 on Mar 8, 2009 13:01:08 GMT -6
Just wanted to move up so it is easier to find.
|
|
|
Post by carnation037 on Mar 3, 2009 12:25:16 GMT -6
from ravish30 « Thread Started on Wed., Feb 26, 2009, 5:33pm »
Chicken Parmesan Risotto
4 boneless skinless chicken breast halves, cut into small pieces 1 large tomato 1, 10 3/4 ounce can condensed cream of chicken soup 1 2/3 c. milk 1/2 c. grated Parmesan cheese 1/2 tsp. Italian Seasoning 2 c. instant white rice, uncooked
Heat 1 tbsp. oil in skillet. Add chicken, cook until lightly browned. While chicken is cooking, chop tomato. Add soup, milk, Parmesan cheese and seasoning, stir. Heat to a boil. Stir in rice and tomato. Cook on low heat for 5 minutes or until chicken is cooked and done.
|
|
|
Post by carnation037 on Mar 3, 2009 12:24:32 GMT -6
from ravish30 « Thread Started on Wed, Feb 26, 2009, 5:30pm »
Honey Orange Chicken
6 skinned Chicken Breasts, cut in half 6 oounce can frozen orange juice 1/4 c. honey 3/4 c. bread crumbs 1/2 c. flour 1 tsp paprika 1/4 tsp. thyme 1/2 tsp. salt
Defrost orange juice. Combine the undiluted orange juice and honey in a dish. Mix bread crumbs, flour, paprika, thyme and salt in separate dish. Roll chicken in honey mixture, then in bread crumb mixture. Place in greased baking pan. Drizzle with rest of honey mixture. Bake at 375 degrees F. for 45-50 minutes.
|
|
|
Post by carnation037 on Mar 3, 2009 12:23:39 GMT -6
from camrodri « Thread Started on Wed, Feb 18, 2009, 1:30pm »
hi guys, this is one of my favorite and delicious recipes enjoy it
CHICKEN ROLLS IN MUSTARD
To this delicious recipe alone will need:
2 chicken breasts Mustard to taste 2 Large red peppers 2 Big Head Onions 2 Tablespoons butter 1 Tablespoon oil (preferably Olive) 1/2 cup white wine
First, breasts must be filleted to obtain long strips about 3 cm (1.18 inches) wide. Grease each strip with mustard and roll them for the mustard is inward, fastened with a toothpick to keep the shape during cooking. Then cut the onion into thin slices and put them to fry in oil with the butter until softened. Cut into thin strips and add peppers with a pinch of salt. Simmer for a few minutes. Finally, incorporate the chicken rolls and wine, salt and pepper to taste and let cook until meat is ready. Enjoy it!
<< Last Edited: Feb 18, 2009, 1:34pm by Chris inNM >>
|
|
|
Post by carnation037 on Dec 11, 2008 10:59:36 GMT -6
|
|
|
Post by carnation037 on Nov 1, 2008 17:40:56 GMT -6
from chief_cook2 « Thread Started on Apr 11, 2003, 10:42pm »
Almond Chicken Baked Potatoes
2 baked potatoes, hot, split lengthwise 1 tablespoon margarine 2 tablespoons slivered almonds 1 can chicken, drained (5 oz.) 1/2 cup sour cream 1/4 cup real mayonnaise 1/4 teaspoon seasoned salt dash of pepper
Melt margarine over medium heat. Add almonds and cook until golden. Stir in chicken and heat through. In a bowl, mix sour cream, mayonnaise, salt and pepper. Spoon sour cream sauce over potatoes, then chicken mixture. Serve immediately. MAKES 2 SERVINGS
|
|
|
Post by carnation037 on Nov 1, 2008 17:40:15 GMT -6
from marlaoh « Thread Started on Jun 11, 2003, 9:04am » Need an easy one-skillet meal? This one includes family favorites: chicken, potatoes, green beans and cheese.
Prep: 5 min Cook: 20 min Stand: 5 min
Chicken-Parmesan Potatoes
1 package (4.9 ounces) Betty Crocker® au gratin potatoes 3 cups cut-up cooked chicken or turkey (1 pound) 2 1/4 cups hot water 2/3 cup milk 1 package (9 ounces) Green Giant® frozen cut green beans 1/2 cup grated Parmesan cheese
1. Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 10-inch skillet over high heat, stirring occasionally.
2. Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender.
3. Stir in cheese. Let stand 5 minutes.
Makes 5 servings
High Altitude (3500-6500 ft): No changes.
Nutritional Info Per 1 Serving: Calories 300 (Calories from Fat 70); Fat 8g (Saturated 3.5g); Cholesterol 80mg; Sodium 870mg; Potassium 530mg; Carbohydrate 26g (Dietary Fiber 3g); Protein 34g
Diet Exchanges: 1 1/2 Starch; 4 Very Lean Meat; 1 Vegetable; 1 Fat
This recipe displayed with permission from General Mills, Inc.
|
|