Montgomery Ward Chef Tested 763680, Инструкция по эксплуатации

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Recipes Recipes
Spice Rubs:
Spice rubs are an excellent way to add flavor and seal in juices while using a
rotisserie spit. The first recipe makes about 2½ cups and the second makes about
13/4 cups of rub. Store unused rub in a sealed container for next time.
1. Center the meat on the rotisserie spit and lock in place.
2. Mix all ingredients together and pat generously on the meat.
3. Follow the Rotisserie Guide on page 7 for times and temperatures for
your cut of meat.
4. When done, carefully remove the meat from the spit, and let it rest at
least 5 minutes before serving.
Chicken or Pork Loin Rub Ingredients:
2 Tbsp. kosher salt 1½ tsp. dried rosemary
2 Tbsp. brown sugar 1½ tsp. dry mustard
1 Tbsp. onion powder 1½ tsp. ground cumin
1 Tbsp. garlic powder 1½ tsp. dried thyme
1 Tbsp. smoked paprika 1½ tsp. cayenne pepper
1½ tsp. black pepper
Beef or Venison Tenderloin Rub Ingredients:
1 Tbsp. garlic powder 2 Tbsp. kosher salt
1 Tbsp. ground black pepper 1 Tbsp. ground coriander
1 Tbsp. smoked paprika 1 Tbsp. onion powder
Salmon with Creamy Horseradish Sauce
1 whole salmon filet (about 2 lbs.) 1 tsp. lemon juice
1 lemon, zested and sliced 1 Tbsp. prepared horseradish
½ tsp. onion powder ½ cup sour cream
1 tsp. salt ¼ cup mayonnaise
1 small onion, sliced ¼ tsp. dried dill weed
¼ cup Italian parsley, chopped ¼ tsp. garlic powder
¼-½ cup butter salt and pepper, to taste
1 green onion, chopped
1. Preheat oven at 350° F for about 10 minutes.
2. Line baking pan with aluminum foil. Place salmon skin-side-down on foil.
Sprinkle with lemon zest, onion powder, and salt.
3. Top with onion slices, lemon slices, and parsley. Dot with butter. Fold foil loosely
around the salmon and seal,
4. Bake at 350° F for 20 minutes.
5. Combine the remaining ingredients to make the sauce and set aside.
6. When time has elapsed, remove the pan from the oven and open the foil
carefully, allowing steam to escape.
7. Return to the oven and broil for 8-12 minutes or until the fish flakes easily with a
fork.
8. Serve with the sauce.
Serves 6
Gingerbread Cookies
2 Tbsp. brown sugar ½ tsp. ground cinnamon
5 tsp. olive oil ¼ tsp. ground cloves
4 tsp. molasses ¼ tsp. ground ginger
1 Tbsp. beaten egg ¼ cup powdered sugar
½ cup whole wheat flour ½ tsp. baking soda
2 tsp. milk 2 drops almond extract
1/8 tsp. salt
1. Preheat oven on BAKE at 350° F and spray the bake tray with cooking spray.
2. Stir together the sugar, oil and molasses. Whisk in the egg until combined.
3. Stir in the flour, salt, baking soda, cinnamon, cloves and ginger.
4. Shape dough into 4 balls, place them on the bake tray and flatten.
5. Cook for 7–10 minutes on the center rack (cookies will be cracked when
done).
6. Mix together the powdered sugar, milk and almond extract in a small bowl.
7. Top the cookies with the icing and let cool on the bake tray.
Makes 4 cookies
Tortilla Pizza
1- 8" flour tortilla 3 Tbsp. marinated artichoke hearts, chopped
1 Tbsp. pesto 2 Tbsp. diced tomatoes
¼ cup spinach, chopped ½ cup Parmesan, grated
1. Preheat the oven on BAKE at 400° F.
2. Spread the pesto on the tortilla, add the spinach, artichoke hearts and tomatoes.
3. Top with the cheese and cook for 9–10 minutes.
Serves 1