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Фрагмент инструкции
6. Place meat in lightly greased oven pan, and pour marinade over top. Bake until browned and cooked through, about 40-50 minutes. Remove from oven and let stand 10 minutes before slicing. 7. To serve, slice steak into 1/2-inch (1.27 cm) slices. Garnish with parsley or watercress, if desired. Makes: 6 servings (2 slices per serving) Rainy Day Pizza 1 pound (454g) ground beef chuck 1 tablespoon sugar 1 large onion, chopped 3/4 teaspoon salt 2 cloves garlic, minced 3/4 cup hot tap water 1 can (15 ounces) (425g) tomato sauce 1 tablespoon vegetable oil 1/2 teaspoon basil 1/2 cup sliced ripe olives 1/2 teaspoon oregano 8 medium mushrooms, sliced Salt and pepper to taste 1 package (8 ounces) (227g) shredded 2 cups all-purpose flour mozzarella cheese 1 package (1/4 ounce) (7g) active dry yeast 1/4 cup grated Parmesan cheese 1. In 10-inch (25.4 cm) skillet, brown meat over high heat. Drain fat, if necessary. Add onion and garlic. Saute 3 to 4 minutes. Remove from heat. Stir in tomato sauce, spices and salt and pepper. 2. In large bowl or food processor, combine flour, yeast, sugar and salt. Add water and vegetable oil. Process or stir vigorously until ingredients are well blended. Let dough rest 10 minutes. 3. Preheat Dining-In Convection Counter Top Oven/Broiler at 425°F (218°C) for 10 minutes. 4. On floured board, fold dough over 3 or 4 times to knead slightly. Divide dough in half. Roll one piece of dough to form a 14”x10” (36 x 25.4 cm) rectangle. Carefully transfer to well-greased 13”x9” (33 x 23 cm) baking pan and shape crust partially up sides of pan to form crust edge. (Dough will be thin.) 5. Cover crust evenly with half the meat sauce. Sprinkle with half the olives, mushrooms and cheeses. 6. Bake at 425°F (218°C) for 18 to 20 minutes, or until crust is golden brown and cheese is melted. Repeat with second piece of dough. Makes: 16 pieces (about 4” x 3”/10 x 8 cm each) 8 (Cover) Cover Baked Ziti with Chicken Sausage 1 pound (454g) Italian flavored chicken 1 tablespoon chopped fresh basil sausage links 1/2 teaspoon salt 2-1/2 cups ziti pasta 1/8 teaspoon pepper 16 ounces (454g) ricotta cheese 1 jar (25 to 32 ounces) (708-908g) spaghetti 1 package (8 ounces) (227g) shredded sauce mozzarella cheese, divided 1/4 cup water 1/4 cup grated Parmesan cheese 1. Position sausage links on drip tray over oven pan and broil 12 to 13 minutes in Dining-In Convection Counter Top Oven/Broiler. Turn and broil until done on other side. Remove from oven and cut into 1/4-inch (.64 cm) slices. 2. Cook ziti according to package directions; drain when done. 3. In medium bowl, combine ricotta cheese, 4 ounces (113g) mozzarella cheese, Parmesan cheese, basil, salt and pepper. Blend well. 4. Preheat oven at 400°F (204°C) for 10 minutes. Transfer ziti to oven pan. Dot with cheese mixture; top with sausage slices, pushing slices down into mixture. Pour spaghetti sauce over top. Add water to spagetti jar, cover and shake. Drizzle over contents of oven pan. Spread sauce evenly over top to cover all ziti and sausage pieces. 5. Bake at 400°F (204°C) for 30 minutes. Sprinkle with remaining mozzarella cheese and cook 5 to 10 minutes longer, or until cheese melts and is lightly browned. Makes: 8 servings (1-1/4 cups/serving) Spicy Tortilla Lasagna 2 tablespoons vegetable oil 1/2 teaspoon ground cumin 2 medium zucchini, sliced into 1/4-inch Salt and pepper to taste (.64 cm) slices (about 1 pound/454g) 3/4 cup bottled salsa, favorite kind 3/4 cup frozen corn 6 corn tortillas (6-inch/15 cm size) 1/4 cup ricotta cheese 1 jar (7 ounces/198g) roasted red peppers, 1-1/4 cups shredded Monterey Jack cheese drained and patted dry with jalapeno peppers, divided 3 tablespoons chopped fresh cilantro 1. Brush bottom of oven pan with oil. Arrange zucchini slices on bottom and sprinkle corn over top. Broil for 5 minutes in the Dining-In Convection Counter Top Oven/Broiler. Turn zucchini over and broil 5 minutes more. Remove from oven and transfer vegetables to bowl. Preheat oven at 450°F (232°C) for 10 minutes. 2. While vegetables are broiling, stir together ricotta cheese, 1 cup Monterey Jack cheese, cumin and salt and pepper to taste. 3. Place 2 tortillas on bottom of oven pan. Spread 1/4 cup salsa over tortillas. Top with half the cheese mixture, half the zucchini/corn mixture, half the red peppers, and 1 tablespoon cilantro. Repeat with another layer of tortillas, salsa, cheese, and vegetables in same order. 4. Top with remaining 2 tortillas, salsa, cilantro and 1/4 cup Monterey Jack cheese. Cover pan with aluminum foil and bake at 450°F (232°C) for 30 minutes. Let stand, covered, for 5 minutes before serving. Makes: 2 servings (1 layered tortilla stack/serving) 9 (Cover) Cover Pumpkin Nut Cake with Creamy Frosting Cake Frosting 4 eggs 2 packages (3 ounces/85g each) cream 1 cup vegetable oil cheese, softened 1 can (15 ounces/425g) pumpkin 1/2 cup butter, softened 2 cups sugar 1-1/2 cups confectioners’ sugar 2 cups all-purpose flour 1 teaspoon cinnamon 2 ...