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23.22.
Recipes
FIESTA CORN BREAD
1 cup All-purpose flour
1/2 cup corn meal
1/4 cup sugar
11/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
3 tablespoons oil
1 egg, beaten
4 ounce can diced green chilies, drained
2 ounce jar, diced pimento, drained
Preheat
Convection Toaster Oven-Broiler
on Bake to 375˚F. Combine dry
ingredients, set aside. Mix wet ingredients together and stir into dry
ingredients until moist. Pour batter into a greased 8x8 -inch pan. Bake
20-25 minutes or until done.
Yield 6-8 servings
PEACH PECAN COFFEE CAKE
11/2 cup self-rising flour
1/2 cup sugar
1/3 cup unsalted butter, softened
1 large egg
1/2 cup milk
3 large ripe peaches, sliced
1/3 cup soft brown sugar
1/4 cup pecans broken into small pieces
11/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
sour cream, crème fraiche, or whipped cream to serv e
Preheat
Convection Toaster Oven-Broiler
on Bake to 350˚F. Grease and
line with wax paper an 8x8-inch baking pan. Put the flour, sugar, butter,
eggs and milk into a large bowl and beat with an electric mixer for a few
minutes or until smooth. Spoon and spread batter evenly into the
prepared baking pan. Arrange the peach slices over the batter. In a small
bowl thoroughly mix the brown sugar, melted butter, pecans and
cinnamon. Sprinkle the mixture over the peaches. Bake for 40 minutes,
testing for doneness with a toothpick inserted and withdraw clean from
the center. Serve warm or cool with cream topping of choice.
Yield 9 servings
Convection Toaster Oven-Broiler Use and Care Guide
Marinades
Marinate meat for added flavor and tenderizing. A marinade must
include an acidic ingredient like lemon juice, vinegar, wine or salsa to
tenderize. To prepare, blend all ingredients together. Marinate in
refrigerator at least 30 minutes turning to coat meat completely.
Pat dry before cooking.
RED WINE
1 / 4 cup red wine vinegar
2 tablespoons vegetable oil
1 tablespoon Dijon mustard
1 clove garlic, minced
1 / 2 teaspoon dried Italian
s e a s o n i n g
1 / 8 teaspoon pepper, coarsely
g r o u n d
C U R RY YOGURT
1 / 3 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon vegetable oil
2 cloves garlic, minced
1 / 2 tsp curry powder
1 / 8 tsp red pepper, crushed
LEMON ORIENTA L
1 / 4 cup lemon juice
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 tablespoons onion, chopped
1 / 4 teaspoon ground ginger
1 / 8 teaspoon red pepper, crushed
M E X I C A L I
1 / 2 cup prepared salsa
2 tablespoons lime juice
1 tablespoon vegetable oil
2 tablespoons cilantro, chopped
S Z U E C H U A N
1 / 4 cup soy sauce
3 tablespoons dry sherry
1 tablespoon sesame oil
2 tablespoons sugar
2 tablespoons cornstarch
SPICY HERB
1 / 2 cup dry wine
1 / 2 cup vegetable oil
2 tablespoons lemon juice
1 / 2 teaspoon Ta b a s c o
®
pepper sauce
1 / 4 cup onions, chopped
1 clove garlic, minced
1 / 4 tsp salt
1 / 4 teaspoon dried basil leaves
1 / 8 teaspoon dried tarragon leaves
1 / 8 teaspoon dry mustard