Caribbean Chicken Wings; Mariachi Chicken Bites; Honey Mustard-Glazed Steaks - Toastmaster UltraVection TUV48 Instruction Manual

CARIBBEAN CHICKEN WINGS

Yield: 8 wings
⁄ cup rice wine vinegar
1
3
⁄ cup pineapple juice
1
3
⁄ tsp garlic salt
1
2
⁄ tsp hot pepper sauce
1
2
8 chicken wings
Combine vinegar, pineapple juice and seasonings. Place chicken wings in
a large sealable plastic bag, add marinade turning once to coat. Seal bag
and marinate in refrigerator 2 to 4 hours turning at least once. Drain mari-
nade from chicken wings. Arrange in single layer in basket. Cook on CRISP
15 minutes or until done.

MARIACHI CHICKEN BITES

Yield: 4 servings
⁄ cup crushed tortilla chips
3
4
1 ⁄ oz package Lawry's
1
2
1 lb chicken breast tenders, cut in 1-inch cubes
In large sealable plastic bag, combine chips and taco spices and season-
ing; shake. Dampen chicken with water, shake off excess. Put chicken in
bag and shake to coat with chips. Arrange in single layer in basket. Cook
on TURBO 5 minutes, and CRISP 3 minutes or until done.

HONEY MUSTARD-GLAZED STEAKS

Yield: 2 servings
1 ⁄ TBL coarse-grain or regular Dijon
1
2
1/2 tsp chopped parsley
2 tsp honey
⁄ tsp each cider vinegar and water
1
2
⁄ tsp hot red pepper sauce
1
8
⁄ tsp coarse ground black pepper
1
8
2 8 oz beef top sirloin steaks,
2 onion slices,
1
Combine mustard, parsley, honey, vinegar, water, pepper sauce and
pepper. Place beef top loin steaks in basket; brush top with 1/2 tablespoon
glaze. Place onion slices on top of glazed steak. Top with remaining sauce.
Cook on TURBO 15 minutes or until done.
Taco Spices and Seasonings
®
⁄
3
⁄ -inch thick
4
-style mustard
®
-inch thick
4
22