GARLIC PRIME RIB SERVES 8-9 INGREDIENTS DIRECTIONS 10 pounds prime rib, bone-in 1. Place the prime rib fatty side up in a roasting pan with a roasting rack. In a small bowl mix the garlic, olive oil, salt, pepper, thyme, oregano, and mustard powder. 10 cloves garlic, chopped 3 tablespoons olive oil 2 teaspoons salt 2 teaspoons ground black pepper 1 teaspoon dried thyme 1 teaspoon dried oregano 2 teaspoons mustard powder 2. Spread the mixture over the top of the roast.
GRILLED LIME SHRIMP SKEWERS SERVES 4 | COOKING TIME 15 minutes | LEVEL ✭✭✩✩✩ | ACCESSORY Griddle INGREDIENTS DIRECTIONS 1 pound shelled, deveined uncooked shrimp Step One – Marinating Shrimp ¼ - ½ teaspoon of cumin 2. Marinate the shrimp with all the ingredients for ten minutes 1. Mix together all ingredients except for shrimp ½ teaspoon dried oregano 3. Thread the shrimp on metal skewers Salt and pepper to taste Step Two – Cooking the Shrimp Skewers 2 tablespoons Olive Oil 4.
M U S TA R D F I L E T M I G N O N SERVES 4 INGREDIENTS DIRECTIONS 4-6oz filet mignon steaks 1. Season the steaks with salt and black pepper and place steaks in a shallow baking pan. In a small bowl whisk together the olive oil, vinegar, mustard and rosemar y. Pour the marinade over the filets and coat well, set aside and allow to marinade.
R OA S T E D L E M O N C H I C K E N T H I G H S SERVES 4 INGREDIENTS DIRECTIONS 8 small skin-on, bone-in thighs 1. Season the chicken thighs with salt and black pepper and place into a shallow baking dish. In a small bowl mix the lemon juice, oregano, white wine, minced onions and sliced garlic. Pour mixture over the chicken thighs and press to coat into the marinade mixture, let marinate for about 1-2 hours in the refrigerator.
R O A S T E D H O N E Y M U S TA R D C H I C K E N B R E A S T S SERVES 4-5 INGREDIENTS DIRECTIONS 5-6 chicken breast halves 1. Select CHEF MODE then select ROASTED HONEY Salt and black pepper to taste ½ cup honey ¼ cup Dijon mustard ¼ cup whole grain, coarse mustard 2 cloves garlic, minced 1 teaspoon dried basil ½ teaspoon dried parsley 2 teaspoons olive oil MUSTARD CHICKEN BREASTS. Follow instructions on the screen and allow the oven to preheat. 2.
GARLIC BASIL SHRIMP SERVES 7-8 INGREDIENTS DIRECTIONS 2.5 Pounds fresh shrimp (large 1. Select CHEF MODE then select GARLIC BASIL SHRIMP. 5 tablespoons butter 2.
SWEET BANANA NUT BREAD SERVES 5-6 INGREDIENTS DIRECTIONS 2 cups all-purpose flour, sifted 1. Select CHEF MODE then select SWEET BANANA NUT BREAD. Follow instructions on the screen and allow the oven to preheat. 2 teaspoons baking soda 1 teaspoon salt 4 eggs 1 teaspoon vanilla extract 1 cup butter, softened 2 cups sugar 2 cups mashed over-ripened bananas 1 cup chopped walnuts 2. Grease and flour two loaf pans. Set aside. 3. In a large mixing bowl gently combine the flour, baking soda, and salt.
SOFT BUTTERMILK CORN BREAD SERVES 4-5 INGREDIENTS DIRECTIONS 1 cup yellow or white cornmeal 1. Select CHEF MODE then select SOF T BUTTERMILK 1 cup all-purpose flour ½ cup butter, melted ⅔ cup white sugar 2 eggs ½ teaspoon baking soda ½ teaspoon salt ¼ cup vegetable oil 1 cup heavy whipping cream CORNBREAD. Follow instructions on the screen and allow the oven to preheat. 2. Grease and flour a 9" round cake pan. Set aside. 3.
APPLE BRIOCHE CHARLOT TE SERVES 6 INGREDIENTS DIRECTIONS 8 Granny smith apples 1. Peel, core, and slice apples in about ¼ inch slices. Melt 3 tablespoons of butter in a large sauté pan or skillet and add the apples. Gently toss the apples to coat in the butter. Stir in the brown sugar, cinnamon, nutmeg, and lemon juice. Cook the apples for about ten minutes or until caramelized. Stir in the lemon zest, set aside to cool.
T E X A S C H O C O L AT E S H E E T C A K E SERVES 12 INGREDIENTS Cake: DIRECTIONS Step One – Prepare Cake 2 cups all-purpose flour, sifted 1. Select CHEF MODE then select TEXAS CHOCOLATE SHEET CAKE. Follow instructions on the screen and allow the oven to preheat. 1 teaspoon baking soda 2. In a large mixing bowl combine the flour, sugar, baking soda, and salt. Set aside. 3. ½ cup buttermilk Gently beat the eggs with the buttermilk and vanilla extract in a small bowl with a whisk and set aside.
B L A C K B E A N A N D B E E F TA C O S SERVES 4 INGREDIENTS Filling: ½ pound ground beef 1 tablespoon taco seasoning ½ medium onion, chopped ½ can black beans, drained and rinsed ½ cup Portobello mushrooms, diced ¼ cup prepared salsa ¼ cup water 1 tablespoon hot sauce (optional) Tortillas: 1 cup all-purpose flour DIRECTIONS Step One – Prepare the Filling 1. In a large sauté pan or skillet brown the ground beef until cooked thoroughly and remove from heat and drain excess fat. 2.
B AC O N C H E E S E B U N S SERVES 12 INGREDIENTS Dough: ¼ ounce dry yeast ⅓ cup warm water 2½ cups all-purpose flour DIRECTIONS Step One – Prepare Dough 1. 2. 1 egg 1½ teaspoons salt 2 tablespoons shortening 2 tablespoons sugar ½ Pound sliced bacon, chopped 1. 2. 1 Pound ground beef ½ small onion chopped 3. ½ teaspoon garlic powder 4.
CHICKEN POT PIE S SERVES 8 INGREDIENTS DIRECTIONS Filling: Step One – Prepare the Filling 3 boneless chicken breasts 3 tablespoons olive oil 1 cup diced carrots 1 cup diced Portobello mushrooms 1 cup frozen peas ¼ cup fresh parsley, chopped 1 medium onion, chopped 2 garlic cloves, finely chopped ½ stick of butter ¾ cup all-purpose flour 4 cups chicken stock Salt and black pepper to taste Pastry: 3 cups all-purpose flour 1½ teaspoons salt 1 teaspoon baking powder ½ cup vegetable shortening 4 tablespoons
SWEET BRIOCHE BREAD PUDDING SERVES 8 INGREDIENTS DIRECTIONS 10-12 cups brioche, cut in cubes 1. Select the CHEF MODE then select SWEET BRIOCHE BREAD 1 tablespoon butter, melted 2 cups whole milk 3 cups heavy whipping cream 6 eggs 1½ cup white sugar 2 teaspoons vanilla extract ⅛ teaspoon salt 1 teaspoon cinnamon 2 apples, peeled and chopped 1 cup raisins (optional) PUDDING. Follow instructions on the screen and allow the oven to preheat. 2.
T H R E E C H E E S E L A S AG N A SERVES 5-6 INGREDIENTS DIRECTIONS 1 pound lean ground beef 1. In a large sauté pan brown the ground beef with the onions and garlic. 1 cup chopped onion 2 teaspoons garlic, minced 1-2 cups fresh chopped mushrooms, (optional) 28-oz. jar prepared spaghetti sauce 20 oz. ricotta cheese ½ cup grated parmesan cheese ⅓ cup chopped fresh parsley 1 egg, beaten 12 lasagna noodles 12 oz.
F R E S H C H I CAG O P I Z Z A SERVES 5-6 INGREDIENTS DIRECTIONS Dough: Step One – Prepare Dough 3 ¼ cups all-purpose flour ½ cup yellow cornmeal 1¼ teaspoons salt 1 tablespoon sugar 2¼ teaspoons instant yeast ½ cup butter, divided (¼ cup melted, ¼ cup softened) olive oil 1. Mix flour, cornmeal, salt, sugar and yeast together in a large bowl. Add the warm water and melted butter and beat until mixture forms a soft dough (use a stand mixer with a dough hook).
CHINESE FIVE-SPICE CHICKEN BREASTS SERVES 5-6 INGREDIENTS DIRECTIONS Chinese five-spice powder 1. Rinse chicken, pat dry, add five-spice powder, and sprinkle with kosher Kosher salt to taste 2. Preheat oven. Chicken breasts salt to coat chicken completely. 3. Place on baking pan using lower combi oven mode: Steam Roast: High, for 30-35 minutes.
NICOISE SALAD SERVES 5-6 INGREDIENTS DIRECTIONS Mixed Greens of your choice 1. Select F ULL STEAM in 48" modernist steam oven using special Kalamata olives, pitted, 1 small jar Cherr y tomatoes, 1 container Capers Eggs Green Beans Small red or white potatoes, quartered Dressing: Olive oil champagne vinegar Dijon mustard lemon peel fresh lemon juice Kosher salt Pepper mode choosing hard boil egg option—15 minutes total. 2. Green beans-full steam al dente for 8 minutes-use timer. 3.
