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BANANA STUFFED FRENCH TOAST
1 loaf of country style bread un-sliced (16oz) 1/2 cup of milk
5 eggs 4 bananas
2 TB of pure vanilla extract 2 TB of butter
2 TB of Brown sugar
Preheat skillet to 300ºF and add 1 TB of butter. Slice bread into 2” thick slices;
discard the ends of the bread. Carefully cut each slice in half but do not cut
completely through middle, this will create a pocket for the bananas. In a
bowl beat eggs, milk, vanilla, and 1 TB of sugar. Slice bananas in long vertical
slices, add to skillet and sprinkle with remaining brown sugar. Allow bananas
to cook for 1 minute and turn to cook for an additional minute. Remove and
allow bananas to completely cool. When bananas are cooled fill the bread
slices with the bananas. Then allow bread to soak in the egg mixture. Repeat
procedure for the remaining slices. Heat skillet to 350ºF and add remaining
butter. Add the bread and cook for 5 minutes on each side, being careful not
to burn them. Serve with warm maple syrup or fresh banana slices and
brown sugar
ORANGE FRENCH TOAST
4 ea. French bread, thick slices 1 ea. Zest grated from an orange
1/2 c. Silvered Almonds 1/4 tsp. Vanilla extract
2 ea. Eggs 1/2 c. Fresh orange Juice
1/8 tsp. Salt
Orange Syrup
1/2 c. Maple syrup 1/4 c. Fresh orange juice
Preheat skillet to 350ºF and use 2 tablespoons of vegetable oil. Wisk together
the eggs, salt, orange zest, vanilla, and orange juice. Place each slice of bread
in the egg mixture until thoroughly soaked. Transfer to the grill and cook until
each side is golden brown. Combine the syrup and remaining
1/4
cup orange
juice in a small bowl and stir until completely mixed. Place toast on serving
platter and pour syrup over. Sprinkle with silvered almonds.
CURRIED CHICKEN WITH COCONUT MILK
1 lb Chicken Breast, boneless skinless 1 cup of macadamia nuts
1 TB of curry powder, hot 1/2 cup chopped cilantro
1 green hot chili pepper 1 TB of dried chili flakes
3 tbs of vegetable oil 1 tsp salt
1 cup of coconut milk
Cut the chicken into 1" cubes. Combine the curry powder, pepper, green
chili, and salt. Toss the chicken with the spice mixture and allow to marinate
in the refrigerator for at least 30 minutes. Heat the skillet to 350ºF and add
the oil, allow to heat for 1 minute. Add the chicken; allow the chicken to cook
stirring occasionally for 5-8 minutes. Add the coconut milk and reduce the
heat to 200ºF, returning the lid to the skillet. Allow mixture to cook for an
additional 5 minutes. Add the macadamia nuts and cilantro and cook for 1
minute. Serve atop a Jasmine or Basmati rice.
CHICKEN QUESADILLA
2 each boneless skinless chicken breast 1 bell pepper
1 whole green hot chili pepper 1 cup of cheddar cheese shredded
3 each jalapeno peppers Salt and pepper to taste
2 cloves of garlic Oil for cooking
1/2 cup cilantro 2 large flour tortillas
2 lemon wedges
1 medium white onion
Preheat skillet to 350ºF and add cooking oil (about 2 tbs). Coat chicken lightly
with salt and pepper and add to skillet. While chicken is cooking, slice all
peppers and onions. Allow chicken to cook approximately 4 minutes on each
side before removing. Coat with juice from the two lemon wedges, remove
chicken. Add 1 TB of oil and increase temperature to 400ºF. Add onions and
peppers and allow to cook until tender but still somewhat crispy, remove from
skillet. Place one flour tortilla in skillet; arrange peppers, chicken, cilantro and
then cheese and then another tortilla on top. Cook on 350º for 3 minutes on
each side. Remove from skillet allow to cool. Cut into wedges.
S12WN.01.US.OM1_S12WN Manual 11/21/01 12:01 PM Page 14