Recipes - Black & Decker CTO7100B Use And Care Book Manual

RECIPES

SI N GL ZED ROTISSERIE CHICKEN
3½ lb. roasting chicken
Olive oil
Salt and pepper
¾ cup pineapple, apricot preserves
¼ cup finely chopped green onions
1 tbsp. gated fresh ginger
2 large cloves garlic, minced
2 tbsp. toasted sesame seeds
2 tbsp. low sodium soy sauce
1 tbsp. rice vinegar
Position one set of rotisserie forks at end opposite point on the spit and secure by
tightening the wing nut. Insert the spit through the chicken so that the forks are securely
inserted into the meat. Place the second rotisserie forks onto the spit and secure it into
the chicken. Make certain the chicken is centered on the spit and well balanced. Using
kitchen twine, secure the chicken so that the wings and legs are securely tied to the body
of the chicken. Rub the chicken with olive oil and season with salt and pepper.
Insert the pointed end of the spit into the right side of the oven and place the left side into
the spit support. Place the rack in the lower rack position with the rack down. Place the
broiler/bake pan on the rack centering it below the chicken.
Press the Bake button, the oven is preset to bake at 350° F. Set the time for 1½ hours.
Turn on the Rotisserie and Convection.
Meanwhile, combine the remaining ingredients in small saucepan and bring to a boil;
reduce heat and simmer 5 minutes. Baste chicken several times during last 30 minutes
of cooking. Test chicken for doneness by inserting a meat thermometer into the breast
which should register 180° F, or pierce breast with fork and see that juices run clear.
llow chicken to stand 10 minutes before serving. Serve with remaining sauce.
Makes 4 to 6 servings.
M C RONI ND CHEESE OLÈ
8 ounces elbow macaroni
1 ½ tsp. salt
1 can (14½ oz.) petite diced tomatoes with jalapeños
½ cup sliced green onions
1 large clove garlic, minced
2 tbsp. butter or margarine
2 tbsp. flour
1½ cups milk
2 cups shredded Cheddar cheese
1 cup shredded Mexican blend cheese
1 can (4½ oz.) chopped green chilies
½ tsp. chili powder
1 cup crushed nacho cheese flavored corn chips
In large saucepan cook macaroni in boiling water flavored with salt for 5 minutes.
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Drain and keep warm. Drain tomatoes, reserving liquid. dd milk to reserved liquid to
make 2 cups.
Place rack in position "2". Preheat oven on Bake and Convection at 350° F. In saucepan,
cook green onion and garlic in butter until softened. dd flour and cook stirring until
bubbly. Gradually add milk mixture and cook, stirring, until thickened and smooth.
Remove from heat and stir in Cheddar cheese and ½ cup Mexican cheeses. Stir in
macaroni, reserved tomatoes, chilies and chili powder. Spoon into 2-quart baking dish.
Top with remaining ½ cup Mexican cheeses and sprinkle corn chips evenly around edge
of casserole. Cook for 25 minutes or until golden and bubbly.
Remove from oven and let stand 5 minutes before serving. Makes 6 to 8 servings.
H M ND NOODLE SPIN CH B KE
8 ounces wide egg noodles, cooked and drained
1 ½ cups diced cooked ham
1 package (16 oz.) frozen spinach, defrosted and squeezed dry
1 can (4.5 oz.) chopped green chilies
¼ cup sliced green onions
1 cup cottage cheese
1 cup light sour cream
1 tbsp. Worcestershire sauce
½ tsp. salt
4 thick slices fresh tomato
1 cup shredded Monterey Jack cheese
Place rack in position "2". Preheat oven on Bake and Convection at 350° F.
In large bowl, combine all ingredients, except tomato slices and Jack cheese. Spoon into
shallow 2-quart baking dish. Cover and bake for 45 minutes. Uncover, place tomatoes
on top and sprinkle with shredded cheese. Bake 15 minutes longer until mixture is
bubbly and cheese is beginning to brown.
Remove from oven and let stand 5 minutes before serving. Makes 6 to 8 servings.
MEDITTER NE N ZUCCHINI B KE
6 cups thinly sliced zucchini
1 cup chopped onion
1 large red pepper, chopped
3 large cloves garlic, minced
2 tbsp. olive oil
1 tbsp. chopped fresh oregano or 1 tsp. dried
2 eggs, slightly beaten
½ tsp. salt
¼ tsp. black pepper
1 cup shredded Monterey Jack cheese
½ cup crumbled feta cheese
¹⁄ cup chopped Italian parsley
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2 tbsp. fresh lemon juice
2 tbsp. grated Parmesan cheese
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