cookbook

RECIPES • APPETIZERS 9
RECIPES
Stuffed Mushrooms
PREP TIME: Approximately 25 minutes
COOK TIME: TurboChef : 3-1/2 minutes
Conventional : 30 minutes
These mushrooms cook in no time at all, making them a perfect
dish to pass around at a cocktail party, serve as an
accompaniment to a roast, or include as part of a vegetarian
bu et.
1. Select “Cookbooks” on the touchscreen. Select “Appetizers”
followed by “Stu ed Mushrooms.” Press “Preheat” to begin the
preheat cycle.
2. Wash mushrooms and remove stems from the tops. Finely
chop stems for the stu ng mix.
3. In a mixing bowl, combine chopped stems, Parmesan cheese,
parsley, bread crumbs, grated onion, garlic, salt, black pepper,
oregano, and 1/3 cup of the olive oil. Mix well.
4. Place about 1 tablespoon stu ng mix in each mushroom cap.
1 1-1/4 pounds large fresh
mushrooms (about 20,
roughly the size of a half
dollar)
1 cup grated Parmesan cheese
1/2 cup  nely chopped
parsley
1/2 cup bread crumbs
1/2 cup grated onion
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground
black pepper
1 teaspoon dried oregano
2/3 cup olive oil
INGREDIENTS
5. Place mushrooms on a sheet pan. Before baking, drizzle
a small amount of the remaining olive oil over the top. Press
“Start” and bake for 3-1/2 minutes. Serve hot.
Yield: 10 servings
Beef Filet on Parmesan Crostini
PREP TIME: Approximately 10 minutes
COOK TIME: TurboChef : 11 minutes
Conventional : 35 minutes
Beef tenderloin makes an excellent appetizer. Ask your butcher to
cut out the center portion of the tenderloin, known as the
“châteaubriand.” This is the leanest and tenderest part of the
beef—perfect for an hors d’oeuvre. The marinade, if you choose to
use it, adds  avor to the beef and makes it even more tender.
1. To prepare the marinade combine the Worcestershire
sauce, soy sauce, garlic, and black pepper in Ziploc bag. Add
the beef tenderloin, seal the bag, and let marinate
1 to 24 hours. The longer you leave the beef in the marinade,
the stronger the  avor. If you prefer not to marinate the meat,
simply season with salt, pepper, and garlic before cooking.
2. Select “Cookbooks” on the touchscreen. Select “Appetizers”
followed by “Beef Filet on Parmesan Crostini.” Press “Preheat” to
begin the preheat cycle.
3. Drain the beef and place it in a large ceramic oval dish. Place
dish in the oven and press “Start.” Cook for 11 minutes
(medium-rare). For a more done piece of beef, use the “Cook
More” function to add additional cooking time. When done, the
outside of the meat will be roasted and dark, the inside moist
and tender. Allow the beef to rest at least 5 minutes and then
chill for a few hours.
4. Select “Cook Mode” on the touchscreen. Select “Toast” followed
by “Bread”. Press “Preheat” to begin the preheat cycle.
5. Cut bread into 1/2-inch thick pieces and place on a sheet pan.
Brush each piece with olive oil, and sprinkle with Parmesan
cheese. Place pan in the oven. Press “Start” to toast for 1
minute.
6. Mix sour cream and horseradish. This may be prepared up to 2
days ahead and stored in the refrigerator.
7. Slice the beef tenderloin very thin. Place beef slice on toasted
crostini and top with horseradish sauce. Garnish with chives.
Yield: 20 servings
2 tablespoons
Worcestershire sauce
2 tablespoons soy sauce
2 cloves garlic, minced
2 teaspoons cracked black
pepper
2 pounds beef tenderloin,
center cut
1 loaf french bread
2 tablespoons olive oil
1/4 cup grated Parmesan
cheese
1 cup sour cream
4 tablespoons prepared
horseradish
1/2 cup minced chives
INGREDIENTS
STUFFED MUSHROOMS