COOKBOOK SUPERHEATED STEAM COUNTERTOP OVEN SSC0586DS TCADCA030KRRZ-D71_Cookbook SSC0586DS Steam oven.
INTRODUCTION Welcome to a new innovative way of cooking with super heated steam for delicious and wholesome meals! This cookbook includes recipes that can get your morning started, provide mid-day balance, or assist in a nutritious end to your day. Wake up with super steam baked Mini Frittatas or a simple broiled grapefruit; the options are endless.
CONTENTS BREAKFAST 4 Mini Breakfast Frittatas 5 Italian Baked Eggs 6 French Toast with Fresh Berries 7 Broiled Grapefruit LUNCH 8 Ham, Brie, and Apple Open Face Toast 9 Tuna Melt 10 Portobello Burgers 11 Black Bean and Corn Quesadillas DINNER 12 Fish Tacos with Cabbage Slaw and Avocado Crema 13 Honey Mustard Salmon 14 Herbed Chicken Drummies 15 Brats with Grilled Peppers and Onions TCADCA030KRRZ-D71_Cookbook SSC0586DS Steam oven.
BREAKFAST MINI BREAKFAST FRITTATAS MAKES 6 MINI FRITTATAS INGREDIENTS 4 large eggs 1/4 cup whole or 2% milk Kosher salt and freshly ground pepper 2 tablespoons chopped fresh spinach 2 tablespoons finely diced red bell peppers 2 tablespoons shredded sharp Cheddar cheese Nonstick cooking spray, for the muffin tins INSTRUCTIONS 1. In a medium mixing bowl, whisk together the eggs and milk. Season with salt and pepper to taste. Stir in the chopped spinach, red bell peppers, and cheese. 2.
ITALIAN BAKED EGGS SERVES 2 INGREDIENTS Nonstick cooking spray, for the ramekins 1 cup marinara sauce 4 large eggs 2 tablespoons shredded mozzarella cheese 2 tablespoons grated Parmesan cheese, plus extra for the garnish Kosher salt and freshly ground black pepper 1/4 cup basil leaves, thinly sliced 2 slices of bread, toasted if desired INSTRUCTIONS 1. Lightly coat two medium ramekins with nonstick cooking spray. 2. Divide the marinara sauce evenly into the ramekins.
FRENCH TOAST WITH FRESH BERRIES SERVES 2 INGREDIENTS 4 large eggs 1/2 cup whole or 2% milk 4 slices white bread Nonstick cooking spray, for the pan 1/2 cup powdered sugar 1 cup fresh mixed berries Maple syrup, optional garnish INSTRUCTIONS 1. In a large bowl, whisk together the eggs and milk until well blended. Place the slices of bread into the egg mixture and turn until both sides are well covered. 2. Generously spray the broiling pan with the nonstick cooking spray.
BROILED GRAPEFRUIT SERVES 2 INGREDIENTS 1 1/4 1/4 1 2 large grapefruit, well chilled cup firmly packed light brown sugar teaspoon ground cinnamon tablespoon unsalted butter, melted small fresh mint sprigs, optional garnish INSTRUCTIONS 1. Cut each grapefruit in half crosswise. Cut a thin slice off the bottom of each half, if necessary, so that it will stand upright. 2.
LUNCH HAM, BRIE, AND APPLE OPEN FACE TOAST SERVES 2 INGREDIENTS 2 slices rustic artisan bread (about 2-1/2 by 6 inches and 3/4 inch thick) 2 teaspoons Dijon mustard 4 thin slices Black Forest ham Kosher salt and freshly ground black pepper 1/2 medium Granny Smith apple, cored and thinly sliced 2 ounces Brie cheese, thinly sliced INSTRUCTIONS 1. Put the bread slices on the crisper tray. Spread 1 teaspoon of the mustard evenly on each of the bread slices. Top each piece of bread with 2 slices of ham.
TUNA MELT SERVES 2 INGREDIENTS 2 cans (5-ounce) solid white tuna, drained and flaked 1/4 cup thinly sliced celery (about 1 rib) 1 tablespoon finely diced yellow onion 1 tablespoon finely grated lemon zest 2 teaspoons freshly squeezed lemon juice 1/4 cup mayonnaise 1/4 teaspoon dried oregano Kosher salt and freshly ground black pepper 2 English muffins, split 4 slices of tomato 4 slices cheddar cheese INSTRUCTIONS 1.
PORTOBELLO BURGERS SERVES 2 INGREDIENTS 2 large portobello mushrooms (each about 4 inches in diameter) 2 tablespoons olive oil, divided Kosher salt and freshly ground black pepper 1/4 cup mayonnaise 2 tablespoons basil pesto 2 whole-grain hamburger buns, split 4 Roma tomato slices 2 slices fresh goat cheese 1/2 cup fresh baby spinach leaves INSTRUCTIONS 1. Remove the stems from the mushrooms and discard. Use a spoon to scrape the gills from the caps and discard.
BLACK BEAN AND CORN QUESADILLAS SERVES 2 INGREDIENTS 1/2 cup canned black beans, drained and rinsed 1/2 cup thawed frozen corn 2 tablespoons finely diced red bell pepper 2 tablespoons finely diced red onion 1 small clove garlic, minced 1 tablespoon finely chopped fresh cilantro 2 tablespoons chunky salsa, plus extra for serving 1/8 teaspoon ground cumin 1/8 teaspoon chili powder 1-1/2 cups shredded Mexican blend cheese 2 large (burrito-size) tortillas Nonstick cooking spray, for the tortillas So
DINNER FISH TACOS WITH CABBAGE SLAW AND AVOCADO CREMA SERVES 2 INGREDIENTS 1 ripe avocado 1 cup sour cream 2 tablespoons + 2 teaspoons freshly squeezed lime juice, divided 1 teaspoon ground cumin, divided Kosher salt and freshly ground pepper 2 cups thinly shredded cabbage 1/4 cup finely diced red bell pepper 1/4 cup thinly sliced red onion 1 tablespoon seeded and finely diced fresh jalapeños 3-1/2 tablespoons olive oil, divided 3 tablespoons coarsely chopped fresh cilantro Nonstick cooking spr
HONEY MUSTARD SALMON SERVES 4 INGREDIENTS Nonstick cooking spray, for the tray 2 tablespoons honey 2 tablespoons whole grain Dijon mustard 4 boneless salmon fillets (6 ounces each) Kosher salt and freshly ground black pepper INSTRUCTIONS 1. Spray the broiling pan with nonstick cooking spray. 2. In a small bowl, whisk together the honey and mustard. 3. Place the salmon on the tray, skin side down. Spoon the honey mustard mixture evenly over the salmon fillets.
HERBED CHICKEN DRUMMIES SERVES 4 INGREDIENTS 1 pound chicken buffalo wingettes (1st and 2nd wing sections) 1/4 cup olive oil 2 teaspoons dried rosemary 2 teaspoons dried thyme leaves 2 teaspoons dried oregano Kosher salt and freshly ground black pepper INSTRUCTIONS 1. Rinse the chicken and pat dry with paper towels. Place the chicken wings in a large bowl. Add the olive oil, rosemary, thyme, and oregano and toss to coat. Generously season with salt and pepper. 2.
BRATS WITH GRILLED PEPPERS AND ONIONS SERVES 4 INGREDIENTS Nonstick cooking spray, for the tray 1/2 red bell pepper, thinly sliced 1/2 green bell pepper, thinly sliced 1/2 red onion, thinly sliced 2 tablespoons olive oil Kosher salt and freshly ground black pepper 4 bratwurst, each about 1-inch thick 4 hoagie buns, split 1/4 cup spicy brown mustard INSTRUCTIONS 1. Spray the broiling pan with nonstick cooking spray. 2. In a bowl, toss together the bell peppers, onions, and olive oil.
COOKING MODE Pizza Bake/Reheat Broil/Grill COOKING TEMP (NO PREHEAT) FOOD WEIGHT / QTY COOKING TIME MIN.
