cookbook

RECIPES • APPETIZERS 7
RECIPES
Southwestern Beef Empanadas
PREP TIME: Approximately 10 minutes
COOK TIME: TurboChef : 4-1/2 minutes
Conventional : 25 minutes
An empanada is a stu ed pastry. Originally from Galicia, Spain,
empanadas were imported to Latin America with the large
number of Galician immigrants, primarily to Argentina and
Uruguay. Today, Spain, Portugal, the Caribbean, and most Latin
American countries have a version of empanada. In this recipe we
have added a Southwestern twist to the  lling.
1 tablespoon olive oil
1/2 pound ground beef
1/2 cup diced onion
1/4 cup diced canned
green chilies
1/2 teaspoon freshly ground
black pepper
1/2 teaspoon kosher salt
1/8 teaspoon dried chipotle
powder
2 10-inch unbaked
prepared pie crusts
1-1/2 cups grated pepper
jack cheese
3/4 cup sour cream
1/4 teaspoon kosher salt
1 teaspoon ground dried ancho
chili peppers
1/2 teaspoon ground chipotle
pepper
2 tablespoons minced
green chilies
1 green onion, minced
1 clove garlic, minced
1 tablespoon tomato paste
CHIPOTLE SAUCE
INGREDIENTS
1. Select “Cookbooks” on the touchscreen. Select
“Appetizers” followed by “Southwestern Beef Empanadas.” Press
“Preheat” to begin the preheat cycle.
2. Heat the olive oil in a skillet and sauté the ground beef and
diced onion. Add green chilies, pepper, salt, and chipotle
powder. Cook until the beef is browned and the onions are
transparent. Strain o any excess fat.
3. Combine all the ingredients for the Chipotle Sauce and
refrigerate until needed.
4. Place one of the pie crusts onto a clean surface and roll out to a
circle about 12 inches in diameter. Cut 3 pastry rounds out of it,
each measuring about 5 inches in diameter ( nd a small plate
to use as a guide). Repeat with the second pie shell. You will
now have 6 pastry rounds.
5. Moisten the edges of the pastry with water using a pastry
brush. On half of the pastry round, spoon about 1/4 cup of the
beef mixture and top with about 1/4 cup of pepper jack
cheese. Fold over the other half of the pastry and seal the
edges with a fork, making a decorative edge. Place empanadas
on a sheet pan and place in the oven.
6. Press “Start” and bake for 4-1/2 minutes.
7. Serve one empanada with a ramekin of Chipotle Sauce as an
appetizer. For an entrée, serve two per person with Chipotle
Sauce, beans, and rice.
Yield: 6 servings as an appetizer or 3 as an entrée
Stuffed Portobello Mushrooms
PREP TIME: Approximately 15 minutes
COOK TIME: TurboChef : 3 minutes
Conventional : 20 minutes
Portobello mushrooms have a meaty texture and pair nicely with
beef but often substitute for it on a vegetarian menu. These are an
excellent appetizer and also serve well as an accompaniment to a
main course.
1. Select “Cookbooks” on the touchscreen. Select “Appetizers”
followed by “Stu ed Portobello Mushrooms.” Press “Preheat” to
begin the preheat cycle.
2. In a sauté pan over a medium heat, add 1 tablespoon olive oil
and onions. Stir for about 10 minutes, until onions are softened
and lightly browned.
3. Clean mushrooms. Remove stems and gills and set aside.
4. Cut spinach into thick strips. Place in a mixing bowl along
with the onions, garlic, salt, pepper, pine nuts, and
Parmesan cheese. Toss with 1 tablespoon of olive oil. Mix
well.
5. Brush sheet pan with remaining tablespoon of olive oil and
put the mushrooms on the pan, top side down. Place 2
mounds of spinach mixture into each mushroom cap and
top each with slices of roasted red pepper. Sprinkle with
Manchego cheese and place in the oven.
6. Press “Start” and bake under “Stu ed Portobello
Mushrooms” for 3 minutes. Cut into quarters to serve as
an appetizer.
Yield: 4 appetizer servings
Helpful Hint : To serve as a side dish, cut mushrooms in halves.
For an entrée, serve one cap per person.
3 tablespoons olive oil
1 6-ounce red onion, thinly
sliced
2 large portobello mushrooms,
6-ounces each
1/2 pound fresh spinach
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground
black pepper
1/4 cup pine nuts
1/2 cup grated Parmesan
cheese
4-5 slices roasted red pepper
1/2 cup shredded Manchego
cheese
INGREDIENTS