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CARIBBEAN CHICKEN WINGS
Yield: 8 wings
1
⁄
3
cup rice wine vinegar
1
⁄
3
cup pineapple juice
1
⁄
2
tsp garlic salt
1
⁄
2
tsp hot pepper sauce
8 chicken wings
Combine vinegar, pineapple juice and seasonings. Place chicken wings in
a large sealable plastic bag, add marinade turning once to coat. Seal bag
and marinate in refrigerator 2 to 4 hours turning at least once. Drain mari-
nade from chicken wings. Arrange in single layer in basket. Cook on CRISP
15 minutes or until done.
MARIACHI CHICKEN BITES
Yield: 4 servings
3
⁄
4
cup crushed tortilla chips
1
1
⁄
2
oz package Lawry’s
®
Taco Spices and Seasonings
1 lb chicken breast tenders, cut in 1-inch cubes
In large sealable plastic bag, combine chips and taco spices and season-
ing; shake. Dampen chicken with water, shake off excess. Put chicken in
bag and shake to coat with chips. Arrange in single layer in basket. Cook
on TURBO 5 minutes, and CRISP 3 minutes or until done.
HONEY MUSTARD-GLAZED STEAKS
Yield: 2 servings
1
1
⁄
2
TBL coarse-grain or regular Dijon
®
-style mustard
1/2 tsp chopped parsley
2 tsp honey
1
⁄
2
tsp each cider vinegar and water
1
⁄
8
tsp hot red pepper sauce
1
⁄
8
tsp coarse ground black pepper
2 8 oz beef top sirloin steaks,
3
⁄
4
-inch thick
2 onion slices,
1
⁄
4
-inch thick
Combine mustard, parsley, honey, vinegar, water, pepper sauce and
pepper. Place beef top loin steaks in basket; brush top with 1/2 tablespoon
glaze. Place onion slices on top of glazed steak. Top with remaining sauce.
Cook on TURBO 15 minutes or until done.