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15
STEAMING RECIPES
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www.AromaCo.com
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Be sure fish is free of any loose scales. Season all surfaces of the fish with salt, pepper and
lemon juice. Pour water in the glass bowl. Form a baking pan for the fish out of foil. Wrap
fish well with the foil and set the temperature to 350°F for 10 to 20 minutes, depending on
the size of the fish. Arrange steamed fish on an oval platter with lettuce as bedding.
Whole Steamed Fish
–
any fleshy white fish such as red snapper or
flounder
½ cup
water
2 tsp.
lemon juice
–
salt and pepper to taste
Ingredients
GRILLING RECIPES
Pepper Steak
Sprinkle pepper over both sides of each steak; press into the surface. Sprinkle with basil
and garlic salt. Let stand at room temperature for 20 minutes. Place steak on rack and
grill for 12 to 17 minutes at 400°F.
4
steaks (New York or T-bone)
¼ tsp.
dry basil
2 tbsp.
ground pepper
¼ tsp.
garlic salt
Ingredients
In a bowl, mix together all ingredients. Pour mixture over the meat. Keep at room
temperature for ½ hour. Place meat on rack and turbo-bake at 425°F for 10 to 12 minutes
or until well done.
Turbo-Grilled Pork (Venezuelan Style)
4 lbs. of boneless pork roast
1 large chopped onion
2 cloves of garlic
1 can (4oz.) of drained pimentos
¼ tsp. of pepper
¼ cup of vegetable oil
½ cup of white vinegar
⅓
cup of chopped parsley
Ingredients
Garlic New York Strip
Combine garlic and pepper; rub over both sides of steak. Cover and let stand at room
temperature for ½ hour. Place beef on rack and turbo-bake for 12-17 minutes at 400°F.
2 lbs. (or 4 steaks) trimmed New York strip (boneless loin)
1 clove
minced garlic
–
ground pepper to taste
Ingredients
For additional recipes, or even to submit your own, visit our website at
www.AromaCo.com
!
