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Broiled Salmon
1 tsp. dried thyme leaves
1/4 tsp. fresh ground pepper
1/4 tsp. garlic powder
1 Tbsp. olive oil
2 tsp. lime juice
4 pieces salmon steaks
1/2 tsp. salt
Combine marinade ingredients and salmon steaks in a large zip lock bag. Refrigerate
30 minutes. Coat rack with non-stick cooking spray. Place salmon steaks on rack with
the thickest part toward the outer edge of the rack. (
).
Settings: Time - 10 minutes; Temperature - 400; Fan speed - HI
Cook accordingly or until flesh becomes flaky.
Chicken Cordon Bleu
4 pieces boneless skinless chicken breasts; halved and made thin.
4 thin slices Swiss cheese
1 tsp. olive oil
4 thin slices cooked ham
1/2 Cup bread crumbs
Top each chicken breast with ham and cheese. Roll up and secure each with
toothpicks. Brush lightly with olive oil and roll in bread crumbs.
Settings: Time - 10 minutes; Temperature - 350; Fan speed - LO
Cook accordingly or until chicken is tender white.
Corn on the Cob
Remove husks and silk.
Wrap each cob in aluminum foil. (Add 1 tablespoon water (for steam) before sealing
foil).
Place on rack (
).
Settings: Time - 18 minutes; Temperature - 375; Fan speed - LO
Cook accordingly or until corn is tender.
Cornmeal Battered Fish
4 pieces walleye or other white fish fillets 1 box cornmeal
1 egg
1 dash salt to taste
3 Tbsp. melted butter
1 dash pepper to taste
In pie plate beat egg with butter until well blended. Add salt and pepper to taste.
Dip fillets in mixture and then coat with cornmeal. Place on rack coated with no-stick
spray. Place fillets directly on rack. (
).
Settings: Time - 6 minutes; Temperature - 400; Fan speed - LO
Cook until fillets are light and flaky.
ENTREE RECIPES
Dilled Zucchini
2 medium zucchini; cut in half lengthwise 1/4 Cup melted butter or olive oil
1 (8-ounce) container dill weed
Place zucchini directly on rack and brush halves on both sides with melted butter or
olive oil. Sprinkle with dill weed.
Settings: Time - 9 minutes; Temperature - 400; Fan Speed - HI
Cook accordingly until tender.
Italian Beef Stir Fry
3/4 lb. beef sirloin; cut into 1/8” strips
1/2 tsp. black pepper
1 Cup cherry tomatoes; halved
3 pieces small zucchini; thinly sliced
1/4 Cup Italian salad dressing
1 Tbs. olive oil
2 Cups cooked spaghetti
2 garlic cloves; minced
1 tsp. grated Parmesan cheese
Combine steak strips, zucchini slices, oil, garlic and pepper in zip top bag. Shake well
to evenly coat. Pour into liner pan and stir-fry 4-5 minutes. Stir in tomato halves and
Italian dressing, cook 1-2 minutes longer.
Settings: Time - 28 minutes; Temperature - 350; Fan speed - HI, then LO
for last 5 minutes of cooking.
Serve beef mixture over hot spaghetti, sprinkle with parmesan cheese.
Italian Stuffed Tomatoes
2 large tomatoes, halved
1/2 tsp parsley flakes
1 Cup cooked rice
1 clove garlic minced
1/4 Cup grated Romano cheese
1 dash salt to taste
1 Tbsp. melted butter or margarine
1 dash pepper to taste
Hollow out tomato halves. Combine rice, 2 tablespoons cheese, butter, parsley, garlic
salt and pepper. Toss gently and fill tomatoes. Sprinkle remaining cheese over each
filled tomato. Place on rack (
).
Settings: Time - 6 minutes; Temperature - 400; Fan Speed - HI
.
Bake accordingly until lightly browned on top.
Jet Stream 2 Oven Potatoes
4 (6 ounce) baking potatoes
salt to taste
1/4 Cup melted butter
pepper to taste
1/4 Cup grated Parmesan cheese
Cut each potato into lengthwise quarters. Brush all sides with melted butter. Sprinkle
with Parmesan cheese, salt and pepper.
Settings: Time - 18 minutes; Temperature - 400; Fan speed - HI
Bake accordingly until lightly browned and tender.
ENTREE RECIPES
