Celebrity Robert Irvine RIGO0010, Use & Care Manual

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BREAKFAST HAM & CHEESE CASSEROLE
INGREDIENT
METHOD
QUANTITY MEASUREMENT
NONSTICK COOKING SPRAY
COOKED DICED HASH BROWN POTATOES
SAUTEED DICED ONIONS
DICED LOW SODIUM HAM
REDUCED FAT SWISS CHEESE
MILK
ALL PURPOSE FLOUR
EGGS, WHISKED
CHOPPED CHIVES
SALT AND PEPPER
2
0.5
0.75
0.5
1
1
1
1
DASH
CUPS
CUP
CUP
CUP
CUP
TBSP
CUP
TBSP
COAT A MEDIUM SIZE BAKING DISH WITH NONSTICK COOKING SPRAY. PLACE THE
POTATOES AND SAUTEED ONIONS IN THE BOTTOM OF THE COATED BAKING DISH.
NEXT, SPRINKLE THE HAM AND CHEESE INTO THE DISH (MAKE SURE THE DISH
WILL FIT INTO THE OVEN).
IN A MIXING BOWL, STIR THE MILK INTO THE FLOUR UNTIL SMOOTH THEN ADD
IN THE EGGS, CHIVES, SALT AND PEPPER. POUR THE EGG MIXTURE OVER THE
CASSEROLE DISH WITH THE OTHER INGREDIENTS IN IT.
PLACE THE CASSEROLE DISH ONTO THE LOW COOKING RACK AND BAKE AT
325°F WITH EXTENDER RING FOR 20 TO 22 MINUTES. TEST THE CASSEROLE FOR
DONENESS BY INSERTING A KNIFE IN THE CENTER. IF IT COMES OUT CLEAN, IT IS
DONE.
SERVE THE CASSEROLE WHILE HOT.
WHOLE WHEAT FRENCH TOAST BAKE
INGREDIENT
METHOD
QUANTITY MEASUREMENT
BUTTER
BROWN SUGAR
MAPLE SYRUP
SLICED WHOLE WHEAT BREAD
EGGS
MILK
VANILLA EXTRACT
SALT
GROUND CINNAMON
FOR GARNISH
FRESH STRAWBERRIES, CUT INTO 1/4
FRESH BLUEBERRIES
1
0.25
0.25
8
3
0.75
1
0.25
0.25
0.25
0.25
TBSP
CUP
CUP
SLICES
EACH
CUP
TSP
TSP
TSP
CUP
CUP
MELT THE BUTTER WITH THE BROWN SUGAR AND MAPLE SYRUP IN A SMALL
SAUTE PAN. STIR UNTIL SMOOTH AND POUR INTO A 8 X 8 CASSEROLE OR
BAKING DISH. ARRANGE THE SLICED WHOLE WHEAT BREAD INTO THE PAN. IN A
MIXING BOWL, WHISK TOGETHER THE EGGS, MILK, VANILLA EXTRACT, SALT AND
CINNAMON. POUR OVER THE BREAD, COVER AND PLACE IN THE FRIDGE FOR 30
MINUTES OR UP TO OVERNIGHT.
PLACE BAKING DISH ON THE LOW COOKING RACK WITHOUT EXTENDER RING
AND BAKE AT 375°F FOR 15 TO 18 MINUTES.
AFTER DONE GARNISH WITH FRESH BERRIES AND SERVE WARM.
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