24
EN
Cooking Instructions (continued)
Recipes
Garlic and Rosemary Potatoes
Ingredients:
680g Red bliss potatoes (2.54cm)
4 clovesGarlic, fresh, minced
1 tablespoonRosemary, dried
1 tablespoonParsley, dried
2 tablespoonsOlive oil
To tasteSalt
To tastePepper
Method of Preparation:
Preheat oven to 200
°C
.
Cut potatoes into 2.54cm cubes and place in a mixing bowl. Add to the potatoes
garlic, rosemary, parsley and olive oil and mix well.
Place potatoes on a greased crumb tray then on top shelf of oven. Bake for 20
minutes at 200
°C
, stirring occasionally during cooking. Add salt and pepper to
taste.
Makes about 4 servings.
Chicken with Vegetable Sauce
Ingredients:
4 largeChicken breasts, boneless
2 tablespoonsOlive oil
1 smallOnion, yellow, large dice
2 clovesGarlic, fresh, minced
1 smallRed pepper, large dice
1 smallGreen pepper, large dice
1 pintCherry tomatoes, cut in half
1 cupPasta sauce (jar)
1 teaspoonItalian Seasoning, dried
To tasteSalt
To tastePepper
Method of Preparation:
In a 3 quart microwave safe casserole dish, add the olive oil and onion then heat
on high (100% power level) for 5 minutes. Remove and set aside.
Remove excess fat from chicken then place on wire rack (make sure the thicker
areas of the chicken are towards the center of the rack) then on top shelf of
oven. Place the crumb tray on the bottom shelf of the oven (to catch fat
drippings).
Broil for 20 minutes (internal temperature must reach 77
°C
and juices run clear).
While chicken is cooking, add to the onion mixture, garlic, peppers, tomatoes,
pasta sauce and Italian seasonings. When chicken has finished cooking heat
the vegetable mixture for 5 minutes using the speed cook #3 option.
Place chicken on platter and spoon vegetable mixture on top.
Makes about 4 servings.
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