- 7:27:00 PM
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Ingredients:
- 1 1/2 pound(750 g) lean steaks
Ingredients for Marinade:
- 4 garlic cloves,peeled and chopped
- 1 red chili,deseeded and finely chopped
- freshly squeezed juice from 1 orange
- freshly squeezed juice from 1 lemon
- 2 tablespoons chopped flat leaf parsley
- 3 tablespoons olive oil
- salt and freshly ground black pepper
Oven Cooked Spicy Beef Steaks
1.Combine together all marinade ingredients in a large glass mixing bowl.
2.Mix well.
3.Coat both sides of beef steaks in marinade mixture.
4.Cover and refrigerate for 1 hour.
5.Arrange beef steaks on the upper rack of turbo oven.
6.Set oven temperature to 400F(205C).
7.Cook for 3-5 minutes(medium rare),5-6 minutes(medium) and 10 minutes(well done).
8.Serve oven cooked spicy beef steaks with fresh green salad.
- 7:38:00 PM
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Ingredients:
- 2 boneless,skinless chicken breasts
- 2 teaspoons pesto4 oz(120g) mozzarella cheese,sliced
- vegetables,to serve
Oven Baked Chicken with Mozzarella
1.Place the chicken breasts in a plastic bag and hit them a few minutes with a rolling pin to flatten them.
2.Arrange the chicken on lower grilling rack of turbo oven.
3.Set turbo oven temperature to 400 F(200 C).
4.Cover and cook chicken breasts for approximately 20 minutes.
5.Remove oven baked chicken from halogen oven,spread with pesto and add sliced cheese.
6.Return chicken to the turbo oven and cook for additional 3-5 minutes,until cheese has melted.
7.Serve oven baked chicken hot with fresh vegetables.
- 6:23:00 PM
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Ingredients:
- 2 pounds chicken breasts,boneless,skinless
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 18-oz(540 ml) bottle barbecue sauce
Slow Cooker Barbecue Chicken
1.Lightly grease inside of slow cooker with cooking spray.
2.Arrange chicken breasts in slow cooker.
3.Sprinkle with garlic powder and onion powder.
4.Pour barbecue sauce over chicken.
5.Cook and cook on low-heat setting for 7-8 hours.
6.Serve slow cooker barbecue chicken hot.
- 8:26:00 PM
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Ingredients:
- 3/4 cup plume sauce
- 1/3 cup freshly squeezed orange juice
- 2 tablespoons quick-cooking tapioka
- 1/4 teaspoon anise seeds,crushed
- 2 1/2 lb (1.400kg) boneless and skinless chicken tights
- 2 1/4 cups fresh water
- 1 tablespoon orange marmalade
- 10 oz(300g) quick-cooking couscous
- 1/4 teaspoon salt
- orange slices,halved
- orange peel strips
Slow Cooker Chicken with Orange Couscous
1.To make a sauce,in a small bowl ,combine plum sauce,orange juice,1/4 cup of orange marmalade,tapioka and anise seeds.
2.Mix well and set aside.
3.Lightly grease inside of slow cooker with cooking spray.
4.Arrange chicken in slow cooker and pour sauce mixture over it.
5.Cover slow cooker and cook on low-heat setting for 5-6 hours.
6.Remove slow cooker chicken,keep warm.
7.Skim fat from sauce.
8.Using medium-size saucepan,combine the water and 1 tablespoon orange marmalade.
9.Mix well and bring to a boil.
10.Stir in couscous and salt.
11.Cover and let stand for 5-10 minutes.
12.Fluff couscous with a fork before serving.
13.Serve slow cooker chicken and sauce with couscous.
- 7:33:00 PM
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Ingredients:
- 10 3/4 oz (320 ml) can condensed cream of chicken soup
- 8 oz (240 g) cream cheese with chives and onion
- 1 1/4 oz(310 g) package Alfredo pasta sauce mix
- 5 oz(150 ml) evaporated milk
- 1/2 cup fresh water
- 2 lb(960 g) turkey breast tenderloin,cut into 3/4-inch(2 cm) pieces
- 2 cans(8 oz each(240 ml each)) sliced mushrooms,drained
- 2 cups shredded carrots
- 1 cup finely chopped onions
- hot cooked angel hair pasta
Slow Cooker Turkey with Mushroom Sauce
1.Lightly grease inside of slow cooker with cooking spray.
2.In slow cooker,combine together cream of chicken soup,cream cheese and dry pasta sauce mix.
3.Mix well.
4.Slowly stir in evaporated milk and water.
5.Add turkey,mushrooms,carrots and onions to mixture in slow cooker.
6.Cover slow cooker and cook on low-heat setting for 4-5 hours.
7.Serve slow cooker turkey over hot cooked pasta.
- 7:52:00 PM
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Ingredients:
- 1 eggplant,sliced widthways,and cut each slices in half
- 1 yellow pepper,halved,deseeded,cut flesh into strips
- 1 onion,peeled,cut into wedges
- 2 tablespoons olive oil
- 7 oz(210g) baby courgettes(zucchini),halved lengthways
- 14 oz(420 ml) can chickpeas in water,drained and rinsed
- 9 oz(270 g) passata
- 2 tablespoons fresh thyme leaves,chopped
- salt and freshly ground black pepper to taste
Oven Roasted Italian Vegetables
1.Place the low grilling rack in turbo oven.
2.Set halogen oven temperature to 392F(200C).
3.In mixing bowl,combine eggplants,onion and half of olive oil.
4.Mix well.
5.Using a separate bowl,combine together courgettes,yellow pepper strips and remaining olive oil.
6.Mix well.
7.Arrange the onion mixture on one round baking tray and place on low grilling rack of turbo oven.
8.Add the high grilling rack.
9.Place the yellow pepper mixture on another baking tray and place on the high grilling rack of turbo oven.
10.Cover turbo oven and cook for 10-12 minutes,stirring the top shelf of vegetables after 5 minutes.
11.Swap the trays over and cook for additional 10-12 minutes,until vegetables are tender.
12.Stir the top tray of onion mixture after 5 minutes.
13.Transfer oven roasted Italian vegetables to a shallow cast iron gratin dish.
14.Combine together chickpeas,passata and thyme and mix together.
15.Return oven roasted Italian vegetables to turbo oven for 5-7 minutes,until the sauce is hot.
16.Check and adjust the seasoning.
17.Serve oven roasted Italian vegetables immediately.
- 11:18:00 AM
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