Fagor 670041770, Руководство пользователя

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RECIPES
RECIPES
61 60
Fruit Crisp
Servings: 8
Cooking Time: 40 minutes
Ingredents
6 cups peaches, pitted and chopped
2 cups blueberries
½ cup +2 tablespoons brown sugar, divided
½ cup +2 tablespoons whole wheat flour, divided
½ cup old fashioned rolled oats
1 tablespoon ground cinnamon
4 tablespoons chilled unsalted butter, cubed
Directions
1. Coat a 10x10 baking dish with cooking spray.
2. In a medium bowl, toss fruit with 2 tablespoons of brown sugar and 2
tablespoons flour. Spoon mixture into prepared baking dish.
3. In the bowl of a food processor, combine the remaining ½ cup sugar, ½ cup
flour, ½ cup rolled oats, and cinnamon. Pulse a few times until mixed.
4. Add cubed butter into dry ingredients and pulse until crumbly. Sprinkle crisp
mixture evenly over fruit.
5. Bake using
Cake Function for 40 minutes or until fruit filling is bubbly and
crisp topping is golden.
Carrot Cake
Serves: 6
Time: 40 minutes
Ingredients
1 cup flour
1 teaspoon cinnamon
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
¹⁄
3
cup canola oil
¹⁄
3
cup applesauce
2 beaten eggs
½ cup chopped nuts (walnuts or pecans)
1-½ cups grated carrots
Directions
1. Coat a 8x8 baking dish with cooking spray.
2. Mix first 5 ingredients (flour through salt) together in a medium sized bowl.
3. Add oil, applesauce and eggs, stirring well. Add nuts and carrots stirring until
well combined.
4. Bake using Cake Function for 40 minutes.
Herbed Chicken Breasts
Serves: 4
Time: 65 minutes
Ingredients
3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed
¼ teaspoon ground sage
¼ teaspoon dried marjoram
½ teaspoon salt
½ teaspoon ground black pepper
¹⁄
8
teaspoon hot pepper sauce
4-12 oz. bone-in chicken breast halves, with skin
Directions
1. Combine all of the ingredients, except chicken in a shallow dish. Turn chicken
breasts in mixture to coat thoroughly.
2. Place skin side up in a shallow baking dish and cover.
3. Roast chicken using
Chicken Function for 25 minutes. Turn chicken breasts
over, recover and roast an additional 25 minutes.
4. Remove cover and roast 15 minutes more to brown chicken or until the
internal temperature reaches 165°F. Serve with pan juices.
Roasted Chicken Thighs
Serves: 6
Time: 35 minutes
Ingredients
6 bone-in, skin on chicken thighs
1 tablespoon olive oil
1 shallot, minced
3 cloves garlic, minced
Sea salt and pepper to taste
Directions
1. Pat thighs dry with a paper towel. Gently separate skin from thigh, without
removing it completely from the meat at the corners.
2. Place shallots and garlic on the meat, and cover with the skin. Lightly rub olive
oil on the skin, and sprinkle with salt and pepper.
3. Line with cookie sheet. Place chicken on cookie sheet, skin side up.
4. Roast chicken using Chicken Function for 35 minutes, or until juices run
clear.