Black & Decker EM031MB11 Instruction Manual page 43

Recipes
SPiNACH PEStO QUiCHE
1 single crust pie or refrigerated pie crust
5 large eggs
1½ cups milk
3 tbsp. basil pesto
¼ tsp. garlic pepper
1 pkg. (10 oz.) frozen spinach, defrosted and squeezed dry
¹/³ cup minced purple onion
¼ cup diced pimentos
1½ cups shredded mozzarella and provolone cheese blend
preheat Black & decker® oven on BAke to 425˚F. Roll out pastry on lightly floured
board to fit 9-inch glass pie plate. place in plate and make a standing rim of pastry
around edges. Follow package directions for baking unfilled pie crust or bake until
edges are light golden brown.
Meanwhile, in large bowl, blend eggs, milk, pesto and garlic pepper. Stir in remaining
ingredients. Spoon into pre-baked crust.
Bake 7 minutes longer; reduce temperature to 325˚F and bake 35 minutes longer or
until pie filling is set and knife inserted in center comes out clean. let rest 5 minutes
before serving.
Makes 8 servings.
BASiL LEMON HALiBUt
1½ cups halved cherry tomatoes
3 tbsp. chopped Italian parsley
1 tbsp. slivered fresh basil
1 tbsp. snipped fresh chives
1 tbsp. slivered lemon peel
½ tsp. kosher salt
2 tbsp. fresh lemon juice
1 tbsp. olive oil
2 halibut fillets (about 6 oz., ea.)
¼ tsp. garlic pepper
preheat Black & decker® oven on BAke to 400˚F. Meanwhile, in medium bowl,
combine tomatoes, parsley, basil, chives, lemon peel, ¼ tsp. salt, lemon juice and olive
oil; blend well.
Spoon into 1- quart shallow baking dish. place fish on top and season with remaining ¼
tsp. salt and garlic pepper.
Bake for 20 minutes or until fish flakes easily when tested with a fork (Fish will have an
internal temperature of 145˚F).
Makes 2 servings.
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APPLE BREAD PUDDiNg
4 cups lightly toasted cubed French bread, crusts removed
1 large apple, finely chopped
½ cup golden raisins
4 large eggs
1½ cups milk
1 tsp. vanilla extract
1 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. salt
preheat Black & decker® oven on BAke to 350°F. Spread bread evenly in buttered
2-quart baking dish. Top with apples and raisins.
In medium bowl, blend eggs, milk, vanilla, cinnamon, nutmeg and salt. pour mixture
over bread and let stand about 15 minutes to allow bread to absorb the liquid.
Bake for about 1 hour until puffed and firm in the center, and knife inserted in center
comes out clean.
Makes about 6 servings.
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