Post by carnation037 on Feb 12, 2003 19:11:08 GMT -6
Bacon Wrapped Chicken
6 boneless, skinless chicken breast halves 1 carton (8 ounces) whipped cream cheese with onion & chives 1 TB butter or margarine, cubed Salt to taste 6 bacon strips
Flatten chicken to 1/2 inch thickness. Spread 3 tablespoons cream cheese over each chicken breast. Dot with butter & sprinkle with salt; roll up. Wrap each with a bacon strip. Secure with toothpick and place seam side down. Place in oven on bottom rack (in upper position). Bake at 400° on high fan speed for 13-15 minutes or until juices run clear. Yields 6 servings.
Post by carnation037 on Feb 12, 2003 19:12:13 GMT -6
Italian Pork Roast
Boneless pork roast (2-3 lbs.) 2 TB dill seed 1 TB each fennel seed and parsley flakes 3/4 tsp. lemon pepper seasoning 1/4 tsp. each oregano, onion powder, and garlic powder
Combine seasonings and rub over roast. Assemble oven with 1 Expander Ring accessory. Place roast on rack (in upper position), pour 1-cup hot water into liner pan, and cook at 300° on low fan speed for 25-30 min./lb., until meat thermometer registers 155°-160°F.<br>NOTE: Any spices you would normally use for a Pork Roast can be used.
Place cinnamon rolls in a circle around the edge of the bottom rack (in upper position) of the oven. Place a sausage link between each of the rolls, placing any extra in the center of the rack. Add hash brown patties or eggs as space permits. Bake on low fan speed at 400° for approximately 8-9 minutes. Spread icing on rolls, when they're done. You can keep the lid closed to keep things warm for up to 10 minutes after they're done, if necessary.
Post by carnation037 on Feb 12, 2003 19:13:21 GMT -6
Corn On The Cob
ears of corn on the cob, cleaned
Wrap corn on the cob in foil, add 1 tablespoon water (for stream). Place on bottom rack of oven (lower position). Cook on low fan speed at 375° for 15-20 minutes. xxx Pizza Rolls 1/4 pound ground beef 1/4 pound Italian sausage 1 can (8 ounces) pizza sauce 1/2 cup shredded mozzarella cheese 1/2 tsp. dried oregano 1/2 tsp. garlic powder 2 tubes (8 ounces each) refrigerated crescent rolls
In a skillet, cook meats over medium heat until no longer pink; drain. Remove from heat. Add pizza sauce, mozzarella cheese, garlic powder, and oregano; mix well. Separate crescent dough into rectangles, pinching seams together. Place about 3 tablespoons of meat mixture along one side of each rectangle. Roll up, jellyroll style, starting with a long side. Cut each roll into 3-4 pieces. Place seam side down and 2 inches apart on a greased Bakers Delight pan. Place pan on the bottom rack (lower position) of the oven and bake at 375 degrees on low fan speed for 7-8 minutes. Yields 24-32 pieces
Note: Add any ingredients that you like on a regular pizza: diced pepperoni, iced green peppers, onions, black olives, or mushrooms. Add additional cheese to meat mixture if you like. Spice it up with Italian seasonings.
Post by carnation037 on Feb 12, 2003 19:14:26 GMT -6
Here's a quick and easy jet stream oven meal that's delicious.
Lemon Pepper Chicken
4 Boneless, skinless, chicken breast halves 1 Egg, beaten 1 Cup grated Parmesan Cheese 2 TB Lemon Pepper 1 tsp. Garlic Powder 1 tsp. Curt's Seasoning Salt
Mix together all dry ingredients in a bowl. In another bowl, beat the egg. Dip each of the chicken breasts into the egg, then into the seasoning/cheese mix to coat thoroughly. Place on the bottom rack of the oven and bake at 400°, low fan speed, for 8-9 minutes. Serve with rice or your favorite vegetables.
Post by carnation037 on Feb 12, 2003 19:15:15 GMT -6
Thawing a Turkey
The National Turkey Federation recommends thawing your turkey in the refrigerator. This method takes about one day for every five pounds of turkey you have. For example, a 20# turkey would thaw for 4 days. Place turkey in the original wrapping in a shallow baking pan in the refrigerator. Rinse completely in cold water before roasting.
If you need to thaw your turkey quicker, it can also be thawed in COLD water, in its original wrapping. Note that the COLD water must be changed every 30 minutes, and must completely cover the bird. For example, a 20# turkey would thaw for 10 hours using this method.
Post by carnation037 on Feb 12, 2003 19:16:10 GMT -6
1 (14 to 22 lb.) Turkey, fresh or frozen (thaw before air-roasting)
Preheat 18 quart roast-air oven to 450 degrees F. (with rack removed) If you have a 12 quart, a maximum of a 14 lb. turkey is recommended. Clean and rinse turkey; pat dry. Truss. Place turkey on rack. Season with poultry seasoning or other, as desired. Set rack in preheated cookwell. Cover; plug in air-fan motor on cover. Air-roast 1 hour. Reduce temperature to 425 degrees. Determine total length of air-roasting time at 10-1/2 to 12 minutes per pound or until internal temperature of meat reaches 180 degrees on the meat thermometer in the thickest part of the thigh muscle. Let bird stand 10 minutes before slicing. If turkey is ready before serving time, simply unplug air-fan motor on cover and reduce temperature to 200 degrees until serving time.
Post by carnation037 on Feb 12, 2003 19:16:51 GMT -6
Shrimp, Chicken, And Pineapple Kabobs
3/4 cup jalapeno baste** 2 tablespoon fresh lemon juice 36 jumbo shrimp -- shelled 1-1/2 pounds boneless chicken breast 1 pineapple vegetable oil
**Jalapeno baste: Seed and coarsely chop 2 jalapeno peppers. Saute, in oil until soft, and add 1 heaping tbs of sugar. Puree. Add a little oil if the mixture seems too thick. Cut chicken into 3/4 inch chunks. Peel and core pineapple and cut into chunks. Combine jalapeno baste with lemon juice and heat through. Thread the shrimp, the chicken, and the pineapple, alternating them, onto the skewers. Brush with the jalapeno mixture, sprinkle with salt and pepper. Cook 10 minutes in the oven. Makes 6 servings.