NuWave Elite 20501, Руководство пользователя

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In medium saucepan combine the
broth, mushrooms and barley. Bring
to boil; reduce heat. Simmer, covered,
for 12-15 minutes or until barley is
tender. Drain thoroughly. Cut peppers
in half lengthwise; remove seeds and
membranes. In medium mixing bowl
stir togethe egg, 1/2 cup of cheese,
tomato, zucchini, bread crumbs, basil,
rosemary, onion salt and bottled hot
pepper sauce. Stir in cooked barley
mixture. Place peppers, cut side up, on
1-inch rack. Spoon barley mixture into
pepper halves. Cook at 375 degrees
for 10-12 minutes. Sprinkle remaining
cheese over peppers. Bake at 420
degrees for 1 minute.
(4 servings)
Cut vegetables and place in bowl.
Toss with olive oil, salt and pepper.
Spread on 3-inch rack and cook at
375 degrees for 3-5 minutes. Turn
vegetables and cook an additional
3-5 minutes. Remove and arrange
vegetables on four flour tortillas. Top
with cheese and cilantro and remaining
tortillas. Lightly spray the tortilla tops
with non-stick cooking spray. Place two
tortillas at a time on 3-inch rack and
cook for an additional 2 minutes or until
cheese is melted. Cook remaining two
and serve with favorite salsa.
(4 servings)
Stuffed Peppers with Barley
1 cup reduced-sodium chicken
or vegetable broth
1 cup sliced fresh mushrooms
2/3 cups quick-cooking barley
2 large red, yellow, or green peppers
(about 1 pound)
1 egg, beaten
3/4 cup shredded mozzarella cheese
1 large tomato, peeled, seeded,
and chopped
1/2 cup shredded zucchini
1/3 cup soft bread crumbs
1/2 teaspoon dried basil, crushed
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon onion salt
Several dashes bottled hot
pepper sauce
Tip: Try eggplant as pepper
substitutes.
Grilled Vegetable Quesadillas
8 flour tortillas (6-inch)
1 small zucchini, sliced lengthwise
into 4 slices
1 small yellow squash, sliced
lengthwise into 4 slices
1 red bell pepper seeded
and cut into 8 pieces
1 green bell pepper, seeded
and cut into 8 pieces
1 small red onion cut into slices
2 cloves garlic, sliced
1 cup shredded pepper-jack cheese
1/4 cup cilantro, chopped
1/4 cup olive oil
Kosher salt and black pepper to taste
Vegetarian
75 Complete Cookbook