RECIPES
RECIPES
57
56
Broiled Rib-eye Steak
Servings: 2
Time: 13 minutes med. rare
Ingredients
1 boneless rib-eye steak 1 to 1 ½ - inches thick
Seasoned Salt
Garlic powder
Black Pepper
Directions
1. Rub the steak well with a generous portion of seasoned salt, garlic powder
and black pepper.
2. Select
Broil Function. Broil for 8 minutes on the first side, then turn steak and
broil on the other side for about 5 minutes, this will produce a medium rare
steak.
Rotisserie Pork
Serving size: 3-4 people (
¹⁄
3
pound per person)
Time: 1 hour (depending on weight)
Ingredients
1 boneless roast pork, no larger than 3 ½ pounds
2-4 fresh garlic cloves, cut in half
seasoning salt
garlic powder
1 teaspoon thyme
household string
Directions
1. Prepare pork roast by rinsing under cold water and pat dry with paper towels.
2. Use a sharp knife and make 4-8 deep slits into the meat, making the slits
evenly on each side of the roast and push a piece of fresh garlic down deep
into the meat.
3. Tie the roast firmly together with household string if necessary to make sure
that it holds together as it cooks and rotates.
4. Season the entire roast generously with season salt, garlic powder and thyme,
using your hands to rub the seasonings deep into the roast, spreading evenly.
5. Fit the pork roast securely onto the rotisserie spit as dead center as possible.
6. Select
Rotisserie Function on the oven and roast the pork 20 minutes per
pound or until the internal temperature reaches 150°F.
7. Carefully remove roast from the rotisserie rod and onto a serving platter. Let
the meat stand undisturbed for 5-10 minutes and then carve.
Asian-Style Cornish Hens
Serves: 2
Time: 1 hour
Ingredients
¼
cup hoisin sauce
1 tablespoons chili-garlic sauce
3 tablespoons dark sesame oil
2 tablespoons honey
1 teaspoon ginger powder
½
teaspoon black pepper
1 green onions, thinly sliced
2 Cornish hens
¼ cup chicken broth
Household string
Directions
1. Mix together the first 7 ingredients in a small dish, then transfer to a large
heavy Ziploc plastic freezer bag, add in the hens; seal the bag and toss to
coat. Refrigerate for about 5 hours.
2. Remove the hens from the marinade (reserve the marinade). Secure the hens
with strong cooking string, tying the legs together and securing the wings to
the body of the hens. Thread the hens onto the rotisserie spit.
3. Select
Rotisserie Function on the oven and roast the hens for 1 hour or until
thigh meat registers 165°F on a meat thermometer.
4. In the meantime, mix the reserved marinade with the chicken broth in a small
saucepan. Bring to a boil and simmer for 5 minutes. Serve hens with sauce
on the side.
Tortilla Chips
Servings: 8 chips per tortilla
Ingredients
1 package flour wheat tortillas
Salt and other seasonings if desired, to taste
Spray oil
Directions
1. Place wire rack in middle of oven.
2. Spray cooking spray onto a tortilla and season with salt and desired
seasonings (chili powder, cumin, garlic etc.).
3. Use a pizza cutter to cut the tortilla into wedges.
4. Arrange wedges on cookie sheet without overlapping.
5. Select
Toast Function on the oven and select the DARk setting. Serve warm
or cooled.
