Instruction
Booklet
RECIPE BOOKLET
Reverse Side
Compact Digital Toaster Oven Broiler
TOB-100
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2. Combine the Crumb Topping ingredients in the work bowl of a food
processor fitted with the metal chopping blade. Pulse 3 to 4 times, until
the mixture is just combined. Reserve. (Alternatively, this topping can be
made by hand. Whisk the dry ingredients together, and then add the vanilla
and cubed butter. Mix together with hands, or a pastry blender, until large
crumbs form.)
2
1
¼
1
2
teaspoons ground cinnamon
teaspoon ground nutmeg
teaspoon sea or kosher salt
loaf (1 pound) challah bread, cut into ½-inch x 9-inch strips
tablespoons packed light brown sugar, divided
tablespoons unsalted butter, cut into ½-inch pieces
2
3. In a small bowl, mix together the flour, baking soda, and salt. Reserve.
1. Lightly coat a 9-inch square pan with nonstick cooking spray.
4. Place the butter and sugar in a medium bowl and mix with a hand mixer until
light and fluffy, about 1 minute. Add the egg and vanilla and beat until fully
2. Put the eggs, milk, cream, vanilla, syrup, spices and salt into a medium
mixing bowl. Whisk until completely combined.
combined. Add the reserved dry ingredients, 1⁄3 at a time, and the buttermilk,
1
⁄3
at time, alternating between the two starting with the buttermilk and
3. Tightly fit half of the challah bread strips into the bottom of the prepared
pan. Pour half of the egg mixture on top and evenly dot with half of the
brown sugar. Repeat with the remaining bread, laying the strips in the
opposite direction of the first layer. Pour the remaining egg mixture on top,
dot with the remaining brown sugar. Cover and chill in the refrigerator for at
least 2 hours, or overnight.
ending with the dry ingredients. Pour the batter into the prepared pan. Cover
evenly with the reserved crumb topping.
5. Bake in preheated oven for 20 minutes, or until a cake tester inserted into
the cake comes out clean.
Nutritional information per serving (based on 12 servings):
Calories 212 (38% from fat) • carb. 30g • pro. 3g • fat 9g • sat. fat 6g
• chol. 39mg • sod. 129mg • calc. 13mg • fiber 0g
4. Remove the strata from the refrigerator and bring to room temperature.
Preheat the Toaster Oven set to Bake at 350°F with the rack in position A.
Dot the top of the strata with the butter and loosely cover with aluminum
foil. Bake for about 15 minutes; remove foil and bake for an additional 10
minutes, or until the internal temperature of the strata reaches 160°F.
french Toast Strata
Give your family a new twist on French toast this weekend.
To save time, prepare the night before and bake in the morning.
5. Remove and serve immediately.
Nutritional information per serving:
Calories 420 (47% from fat) • carb. 44g • pro. 11g • fat 22g • sat. fat 12g
• chol. 190mg • sod. 430mg • calc. 177mg • fiber 2g
Makes 8 servings
nonstick cooking spray
4
2
1
large eggs
cups whole milk
cup heavy cream
tablespoon pure vanilla extract
cup maple syrup
1
1
⁄
3
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3
8. Remove and with a sharp knife halve each skin to make a total of 16
wedges. Top with the sour cream and chopped chives. Serve immediately.
Potato Skins
Don't let the potato flesh go to waste. It can be made into
a delicious breakfast side dish the next morning. Just cook with some oil,
salt and pepper in a hot skillet, and then top with chopped bacon
or sautéed vegetables. Perfect with any type of eggs.
Nutritional information per serving:
Calories 491 (34% from fat) • carb. 65g • pro. 17g • fat 18g • sat. fat 11g
• chol. 55mg • sod. 300mg • calc. 284mg • fiber 8g
Makes 4 servings
Quick Cheese Nachos
4
2
russet potatoes, cleaned well
tablespoons melted unsalted butter, kept warm
sea or kosher salt, to taste
The great thing about this recipe is that you can make it as extravagant or
simple as you want – add some guacamole or salsa, gourmet cheeses, or keep
it as is for a casual appetizer. Either way it is sure to keep the family satisfied.
freshly ground black pepper, to taste
cup shredded Cheddar
slices bacon, cooked and crumbled
sour cream, to taste
Makes 4 servings
1
4
40
tortilla chips (this is an estimate – you need enough to cover the
bottom of the baking tray, but can have more or less depending on
how many mouths you need to feed)
cup refried beans (about ½ of a 15.5-ounce can)
small to medium tomato, chopped
2
2
tablespoons chopped chives
⁄
3
1
1
jalapeño, halved, seeded and thinly sliced
1. Preheat the Toaster Oven set to Bake at 350°F with the rack in position A.
1 to 2 scallions, thinly sliced (white and green parts)
2. Prick the potatoes with the tines of a fork on all sides. Place the potatoes
directly on the rack and bake until potatoes are fork-tender, about 60
minutes.
½
cup sliced black olives (these can be purchased pre-sliced
in a 2.25-ounce can. Be sure to drain them first.)
1 to 1¼ cups shredded Cheddar (about 4 to 5 ounces)
3. Remove potatoes and let rest until cool enough to handle. Increase oven
temperature to 425°F.
1. Preheat the Toaster Oven set to Broil at 500°F with the rack in position B.
2. Line the baking pan with aluminum foil. Evenly distribute the chips on top of
the prepared baking pan. Distribute the remaining ingredients over the chips,
as evenly as possible, in the order listed.
4. Halve potatoes lengthwise and scoop out flesh, leaving a ¼-inch shell.
5. Brush both sides of the potato halves with the melted butter and season
with salt and pepper. Arrange the halves on the foil-lined baking pan.
3. Bake for about 5 to 6 minutes, or until the cheese is fully melted. Serve
immediately with salsa, sour cream, guacamole and lime wedges.
6. Evenly distribute the cheese on top of each half, and then top with the
bacon.
Nutritional information per serving:
Calories 262 (52% from fat) • carb. 23g • pro. 9g • fat 16g • sat. fat 5g
• chol. 22mg • sod. 523mg • calc. 207mg • fiber 3g
7. Bake skins for 5 minutes or until cheese is melted.
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Nutritional information per serving:
Calories 194 (45% from fat) • carb. 20g • pro. 6g • fat 10g • sat. fat 3g
• chol. 13mg • sod. 457mg • calc. 153mg • fiber 2g
Roasted Vegetable Quesadilla
For a less traditional twist swap out the Monterey Jack for goat cheese.
Makes 4 servings
Buffalo-Style Chicken wings
½
½
small zucchini, cut into ½-inch pieces
bell pepper (red, yellow or orange is preferable), cut into ½-inch
pieces
This bar-menu staple still gets crisp despite being baked instead
of the traditional deep-fry. They have a kick, but if you like them really
spicy feel free to increase the amount of cayenne.
½
½
1
jalapeño pepper, seeded and finely chopped
small onion, sliced
garlic clove, smashed
teaspoon olive oil, plus ½ tablespoon for brushing
teaspoon sea or kosher salt
teaspoon freshly ground black pepper
tablespoon chopped cilantro
teaspoon fresh lime juice
Makes about 12 wings, 2 to 4 servings
1
1
½
1
pound chicken wings, tips removed, drumettes and flats separated
teaspoon sea or kosher salt, divided
teaspoon freshly ground black pepper, divided
tablespoon vegetable oil
1
¼
¼
1
½
2
2
tablespoons unsalted butter
¼
¼
teaspoon cayenne pepper
cup hot sauce (such as frank’s Red hot)
10-inch flour tortillas
2
ounces Monterey Jack, shredded
1. Preheat the Toaster Oven set to Bake at 425°F with rack in position A. Line
the baking tray with aluminum foil.
1. Preheat the Toaster Oven set to Bake at 450°F with rack in position A. Line
baking pan with aluminum foil.
2. In a bowl, toss the wings, ¾ teaspoon of the salt, ¼ teaspoon of the pepper,
and the vegetable oil. Arrange the wings in a single layer on the prepared
pan and bake for 25 minutes.
2. Toss the zucchini, bell and jalapeño peppers, onion and garlic with 1
teaspoon of the olive oil, salt and pepper in a medium mixing bowl. Put
vegetables on the prepared baking pan. Bake until vegetables are softened
and browned, about 10 to 15 minutes. Return vegetables to mixing bowl and
toss with the cilantro and lime juice. Reduce oven temperature to 350°F.
3. When finished baking, remove the pan and carefully adjust the rack to
position C. Switch to Broil and return wings for another 2 to 3 minutes to
crisp the skin.
3. Assemble quesadilla: Put one tortilla on the foil-lined baking pan. Evenly
distribute the vegetables on top and then add the cheese. Top with the other
tortilla and brush it with the remaining oil.
4. While the wings are cooking, melt the butter in a small saucepan over low
heat. Whisk in the remaining salt and pepper, cayenne and hot sauce. Keep
warm over low heat.
4. Bake quesadilla at 350°F for about 8 minutes, until top is golden and cheese
inside is melted.
5. Put wings in a medium-size bowl, cover with sauce and toss well to coat.
Serve immediately.
5. Cut quesadilla in half and serve with salsa, guacamole, and/or sour cream.
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Nutritional information per wing:
Calories 65 (57% from fat) • carb. 0g • pro. 6g • fat 4g • sat. fat 2g
• chol. 22mg • sod. 295mg • calc. 4mg • fiber 0g
Makes 2 servings
2
russet potatoes (10 to 12 ounces each)
1
⁄
3
teaspoon extra virgin olive oil, divided
cup low-fat milk
1
five-Spice Chicken wings
2
tablespoons unsalted butter, plus 1 teaspoon for finishing
cup sour cream
teaspoon sea or kosher salt
teaspoon freshly ground black pepper
tablespoons chopped fresh chives
Seasoned with the classic Chinese spice blend, these wings are wonderfully
aromatic and flavorful too.
¼
¼
¼
2
Makes about 12 wings, 2 to 4 servings
1
1½
1
2½
2
pound chicken wings, tips removed, drumettes and flats separated
tablespoons vegetable oil
teaspoon sea or kosher salt
tablespoons five-spice powder, store-bought or homemade
tablespoons sliced scallions, for serving
1. Preheat the Toaster Oven set to Bake at 400°F with the rack in position A.
2. Rub each potato with ½ teaspoon of olive oil, and then evenly prick about 6 to 8
times with a fork. Place potatoes directly on the rack and bake for about 40 to 45
minutes. Remove and let cool slightly. Reduce oven temperature to 350°F.
1. Preheat the Toaster Oven set to Bake at 425°F with rack in position A.
Line the baking tray with aluminum foil.
3. When potatoes are cool enough to handle, slice off the top ¼ of each potato
and scoop out the cooked flesh, leaving a ¼-inch thick potato shell. Reserve
cooked potato and skin shells.*
2. In a bowl, toss the wings with the vegetable oil. Evenly sprinkle wings with
the salt and spice powder, rubbing the spices into the chicken wings by
hand to thoroughly and evenly coat. Cover and marinate in refrigerator
for up to 3 hours.
4. Put cooked potato into a medium bowl. Add milk and 1 tablespoon of the
butter. Using a potato masher or hand mixer, mash/beat until smooth. Add
sour cream, salt, pepper and chives. Mash/beat to combine completely.
Generously fill the potato shells with potato mixture. (Potatoes may be
prepared a day ahead to this point – cover and refrigerate. Bring to room
temperature before baking.)
3. Arrange the wings in a single layer on the prepared pan and bake
for 25 minutes.
4. Garnish with scallions and serve immediately.
5. Line the baking tray with foil and arrange potatoes on it. Bake for 30 to 35
minutes, until potatoes are hot and golden on the tops.
Nutritional information per wing:
Calories 53 (40% from fat) • carb. 1g • pro. 7g • fat 2g • sat. fat 1g
• chol. 17mg • sod. 25mg • calc. 4mg • fiber 0g
*The top ¼ of the potatoes can either be discarded, or made in to potato skins
such as those on page 5.
Nutritional information per serving (1 potato):
Calories 422 (42% from fat) • carb. 53g • pro. 9g • fat 19g • sat. fat 11g
• chol. 54mg • sod. 347mg • calc. 116mg • fiber 6g
Twice Baked Potatoes
Here we give you the groundwork for the classic twice baked potato, but
don't stop here. They can be topped with just about anything from shredded
Cheddar and chopped broccoli to salsa and sliced avocado.
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3. Put the dough in a lightly floured plastic food storage bag with the air
squeezed out, or in a bowl covered with plastic wrap. Let rise in a draft-free
warm place until it has doubled in size, about 45 to 60 minutes.
Buttery Dinner Rolls
The perfect complement to any dinner. After your first bite, you will never go
back to store-bought rolls again.
4. Lightly butter an 8 or 9-inch round baking pan. Divide the dough into 12
equal pieces, about 2¼ ounces each. Roll into smooth rounds and arrange in
the prepared pan. Cover with plastic wrap and let rise until about doubled in
size, about 30 to 40 minutes.
Makes 12 rolls
½
3
cup whole milk
tablespoons water
5. Preheat the Toaster Oven set to Bake at 350°F with rack in position A.
3
1¾
1
tablespoons granulated sugar
teaspoons active dry yeast
large egg, lightly beaten
6. Bake the rolls until golden brown, about 25 to 30 minutes. Remove from pan
and let cool on a rack for about 10 minutes before serving.
3
6
¾
cups bread flour, plus more as needed
tablespoons unsalted butter, cut into 6 pieces
teaspoon sea or kosher salt
*For a polished finish, melt 1 tablespoon of butter with 1 tablespoon of milk and
brush the rolls just before baking.
Nutritional information per roll:
Calories 144 (28% from fat) • carb. 7g • pro. 4g • fat 2g • sat. fat 1g
• chol. 22mg • sod. 157mg • calc. 17mg • fiber 1g
1. Put the milk and water in a small saucepan set over medium heat.* Bring to
105°–110°F. Remove from heat and add the sugar and yeast. Stir to dissolve
and let sit until foamy, about 5 minutes. Add beaten egg; stir to combine.
Transfer to a large measuring cup to make it easier to add to the food
processor.
2. Insert the dough blade into the food processor. Add the flour, butter and salt
and process on the dough speed until combined, about 15 to 20 seconds.
With the machine running on the dough speed, slowly pour the yeast mixture
through the feed tube, adding only as fast as the flour absorbs it (you may
not need all of the liquid mixture). After the dough forms a ball, process for
45 seconds to knead. Dough should be smooth and elastic. If dough is too
wet, sprinkle a tablespoon of additional bread flour over the dough and pulse
to combine, adding more flour, 1 teaspoon at a time, until a tender dough is
achieved.
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7
3. While squash is baking, make the couscous filling: Put remaining olive oil in
a sauté pan set over medium/medium-low heat. Once hot, add the shallot
with a pinch each of the salt and pepper. Sauté until softened. Add the
couscous, cumin, cinnamon and remaining salt and pepper. Sauté for about
1 minute to toast couscous. After 1 minute, add the broth. Bring to a strong
simmer and cook partially covered for a few minutes, stirring occasionally.
Cook until liquid is almost completely absorbed by the couscous. Remove
pan from heat, add apricots and pistachios and mix to combine. Cover and
set aside until squash is baked.
Middle-Eastern Stuffed acorn Squash
Not only are the flavors rich and delicious, but the different textures of the
couscous filling make this a standout at any dinner table. They make for a
beautiful presentation as well.
Makes 2 servings
1
small acorn squash (about 1¾ pounds),
halved widthwise and seeded (cutting along the ridges
of the squash ensures perfectly even halves)
4. When squash is tender, evenly divide the couscous mixture between the two
halves. Return to the oven and bake until just golden on top, about 10 to 12
minutes.
1½
¼
2
tablespoons olive oil, divided
teaspoon sea or kosher salt, divided
pinches freshly ground black pepper, divided
small shallot, finely chopped
cup Israeli (or pearl) couscous
teaspoon ground cumin
5. Serve immediately.
1
Nutritional information per serving:
Calories 423 (24% from fat) • carb. 74g • pro. 10g • fat 12g • sat. fat 2g
• chol. 0mg • sod. 721mg • calc.109mg • fiber 8g
½
¼
¼
1
¼
2
teaspoon ground cinnamon
cup chicken broth plus 2 tablespoons, low sodium
cup chopped dried apricots (about 4 to 5 apricots)
tablespoons toasted pistachios
1. Preheat the Toaster Oven set to Bake at 350°F with the rack in position A.
2. Line the baking tray with foil and put the squash, cut side up, on top. Brush
the inside of each squash with ½ tablespoon of the olive oil and sprinkle with
a pinch each of the salt and pepper. Bake until the flesh of the squash is just
fork-tender, about 25 to 30 minutes. Remove and reserve.
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8
4. Preheat the Toaster Oven set to Bake at 350°F with the rack in position A.
Old-fashioned Macaroni and Cheese
5. Pour the macaroni and cheese into the prepared pan. Scatter the remaining
½ cup of croutons on the top and loosely cover with aluminum foil. Bake for
30 minutes. Carefully remove the foil and switch the oven to Broil and cook
for an additional 5 minutes to brown the top.
Extra-creamy, this will become a family favorite.
Makes 8 servings
non-stick cooking spray
pound elbow macaroni
teaspoon olive oil
Nutritional information per serving:
Calories 319 (44% from fat) • carb. 32g • pro. 12g • fat 15g • sat. fat 10g
• chol. 43mg • sod. 429mg • calc. 260mg • fiber 1g
½
1
¼
3
3
cup unsalted butter (4 tablespoons)
tablespoons unbleached, all-purpose flour
cups whole milk
2
cups (about 6 ounces) shredded cheese
(we use a variety of Cheddar, Gruyère and Monterey
Jack for ultimate creaminess and flavor)
¾
teaspoon sea or kosher salt
dash hot sauce
1½
cups prepared white-bread croutons
1. Lightly coat a 9-inch square or round baking pan with cooking spray;
reserve.
2. Cook macaroni according to the package instructions. Drain pasta and rinse
under cold water. Toss with a small amount of oil to prevent sticking; reserve.
3. Place a medium saucepan over medium heat and add the butter. Once
melted, stir in the flour until smooth. Continue to cook, constantly stirring,
for about 2 minutes to cook the flour. While whisking, slowly add the milk to
the butter/flour mixture. Raise the heat slightly to bring the mixture to a boil,
while stirring. Once the mixture reaches a boil, reduce the heat to maintain a
simmer, stirring so a film does not form on the bottom of the pot. Cook until
the mixture becomes very thick, about 30 to 45 minutes. Once thickened,
stir in the shredded cheeses until sauce is smooth. Add the salt, hot sauce
and then the macaroni, stirring to combine. Finally, stir in 1 cup of the
croutons, and remove from heat.
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9
Sole with Lemon and Capers
Baked Pork Chops with hot Cherry Peppers
A quick and impressive light meal – all made in your toaster oven.
If spicy is not your thing, buy sweet cherry peppers instead of the hot variety.
You will still have that great vinegar tang, without the heat.
Makes 2 servings
Makes 2 servings
½
1
pound fillet of lemon sole (or other similar white fish)
tablespoon extra virgin olive oil
juice of ½ of a medium lemon (about 1 to 1½ tablespoons)
teaspoon grated lemon zest
2
1
1
1
3
pork chops (each 1½-inches thick)
tablespoon vegetable oil
teaspoon sea or kosher salt
teaspoon freshly ground black pepper
ounces hot cherry peppers (about 2 to 4 peppers), halved
½
¼
teaspoon sea or kosher salt
pinch freshly ground black pepper
garlic cloves, smashed
2 to 3 garlic cloves, smashed
2
1
small onion, cut into ½-inch pieces
½
2
cup halved grape tomatoes
tablespoons drained capers
1. Preheat the Toaster Oven set to Bake at 375°F with the rack in position B.
Line the baking tray with foil.
chopped parsley, for garnish
2. Pat chops dry with paper towels. Rub chops evenly with the oil, salt and
pepper. Lay the chops on the lined tray; surround with the cherry peppers,
garlic and onion.
1. Preheat the Toaster Oven set to Bake at 400°F with the rack in position C.
Line baking tray with aluminum foil.
2. Rinse and pat the fish dry. Drizzle with the olive oil, lemon juice, zest, salt
and pepper.
3. Bake for 20 to 25 minutes or until internal temperature is 145°F.
Nutritional information per serving:
Calories 292 (42% from fat) • carb. 8g • pro. 35g • fat 14g • sat. fat 3g
• chol. 76mg • sod. 1146mg • calc. 35mg • fiber 3g
3. Place the seasoned fish on the baking pan, and then scatter the garlic,
tomatoes and capers around it.
4. Bake until the fish is just cooked through, about 8 to 10 minutes, depending
on the thickness of the fish. (Fish will be opaque and flake easily with fork.)
5. Remove, garnish with parsleyand serve immediately.
Nutritional information per serving:
Calories 156 (53% from fat) • carb. 4g • pro. 15g • fat 9g • sat. fat 2g
• chol. 31mg • sod. 735mg • calc. 38mg • fiber 1g
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10
Chicken Parmesan
Open-faced Reuben
Panko-style breadcrumbs add texture and make for a crisp crust but feel free to
use regular seasoned breadcrumbs if that’s what you have on hand.
A homemade version of the deli favorite. We also provide you
with a very simple recipe for a quick Russian dressing.
Makes 2 to 4 servings
Makes 2 sandwiches
2
8-ounce chicken breasts, pounded to ½-inch thickness
2
slices rye bread
¼ to ½ teaspoon sea or kosher salt
2
½
4
tablespoons Russian dressing*
cup sauerkraut, drained
ounces very thinly sliced corned beef (or you may substitute
pastrami if you prefer)
¼
1
teaspoon freshly ground black pepper
large egg
1
2
cup Italian-seasoned panko-style breadcrumbs
tablespoons grated Parmesan
3
ounces sliced Swiss cheese (about 4 slices)
¼
3
1
cup prepared tomato or marinara sauce
ounces fresh mozzarella, sliced
tablespoon thinly sliced (chiffonade) basil (optional)
1. Preheat the Toaster Oven set to Sandwich at 400°F and set for 10 minutes
with the rack in position C. Line the baking tray with foil, if desired, and fit
oven with the broiling rack.
2. While oven is heating, lay both pieces of bread on the assembled tray.
1. Preheat the Toaster Oven set to Bake at 425°F with the rack in position A.
Line the baking tray with aluminum foil.
3. Spread the Russian dressing evenly on the tops of both slices, and then
evenly distribute the remaining ingredients, in the order listed.
2. Season the chicken breasts with the salt and pepper.
4. Once the oven has preheated, put the sandwiches into the oven and cook
until the cheese is fully melted, about 8 to 10 minutes.
3. In shallow dish, lightly beat the egg. In another shallow dish, combine the
breadcrumbs and Parmesan.
5. Serve immediately.
4. Dredge the chicken breasts in the egg, then in the breadcrumbs. Press the
chicken into the breadcrumbs to fully coat on both sides and shake off any
excess.
*For a simple Russian dressing, put the following in a small bowl and stir
until fully combined:
1
⁄
3
5. Place the chicken on the prepared pan and bake for 25 minutes. Carefully
remove from the oven, flip chicken and top each with even amounts of the
sauce, then mozzarella. Bake for 5 minutes, until the cheese is melted.
cup mayonnaise
2½
2
tablespoons ketchup
tablespoons relish
salt and pepper to taste
6. Garnish with basil, if desired, and serve.
Nutritional information per serving (based on 4 servings):
Calories 400 (44% from fat) • carb. 21g • pro. 35g • fat 19g • sat. fat 7g
• chol. 140mg • sod. 1148mg • calc. 235mg • fiber 1g
Nutritional information per sandwich:
Calories 456 (56% from fat) • carb. 24g • pro. 25g • fat 28g • sat. fat 12g
• chol. 94mg • sod. 1562mg • calc. 410mg • fiber 4g
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11
California Sandwich
hummus and Vegetable Sandwich
Using the freshest and highest quality ingredients
that you can find makes this sandwich shine.
This sandwich has it all and is packed with flavor – from the smooth and nutty
hummus to the tangy radishes – and healthy to boot!
Makes 2 sandwiches
Makes 2 sandwiches
2
slices whole-grain bread
2
slices whole-grain bread
2
teaspoons Dijon mustard
3 to 4 tablespoons hummus, homemade or purchased
4
½
ounces sliced turkey or chicken breast
avocado, pitted and sliced
2
4
small radishes, thinly sliced
slices plum tomato
4 to 6 slices plum tomato
¼
cup sprouts (alfalfa, broccoli, whatever are your favorite and
available)
4
2
slices cooked bacon
ounces Monterey Jack
2
tablespoons shredded carrots
1 to 1½ ounces sliced feta
1. Preheat the Toaster Oven set to Sandwich at 400°F and set for 10 minutes
with the rack in position C. Line the baking tray with foil, if desired, and fit
with the broiling rack.
1. Preheat the Toaster Oven set to Sandwich at 400°F and set for 5 minutes
with the rack in position C. Line the baking tray with foil, if desired, and fit
with the broiling rack.
2. While oven is heating, lay both pieces of bread on the prepared tray.
2. While oven is heating, lay both pieces of bread on the assembled tray.
3. Spread the Dijon evenly on the tops of the slices, and then evenly distribute
the remaining ingredients, in the order listed.
3. Spread the hummus evenly on the tops of both slices, and then evenly
distribute the remaining ingredients, in the order listed.
4. Once the oven has preheated, put the sandwiches into the oven and cook
until the cheese is fully melted, about 10 minutes.
4. Once the oven has preheated, put the sandwiches into the oven and cook
until the cheese is lightly browned, about 5 minutes.
5. Serve immediately.
5. Serve immediately.
Nutritional information per sandwich:
Calories 356 (47% from fat) • carb. 20g • pro. 27g • fat 19g • sat. fat 7g
• chol. 65mg • sod. 1091mg • calc. 308mg • fiber 7g
Nutritional information per sandwich:
Calories 187 (31% from fat) • carb. 26g • pro. 9g • fat 7g • sat. fat 3g
• chol. 13mg • sod. 465mg • calc. 192mg • fiber 5g
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12
Pizza Bagels
Bittersweet Espresso Brownies
Whether it is an-after school snack or weekend lunch, there are few kids who
will not be excited about having pizza on a bagel.
A sugary outside and a fudge-like interior make these the richest brownies.
Makes 16 brownies
Makes 2 servings
nonstick cooking spray
1
bagel, halved
¾
4
4
2
2
cup unsalted butter, cubed
ounces unsweetened chocolate, chopped
ounces bittersweet chocolate, chopped
tablespoons cocoa powder
teaspoons espresso powder
large eggs
¼
2
2
cup pizza or marinara sauce
teaspoons grated Parmesan
ounces mozzarella, sliced
pinch sea or kosher salt
1. Preheat the Toaster Oven set to Sandwich at 400°F and set for 15 minutes
with the rack in position C. Line the baking tray with foil, if desired, and fit
with the broiling rack.
3
1½
2
½
¾
cups granulated sugar
teaspoons pure vanilla extract
cup unbleached, all-purpose flour
teaspoon table salt
2. While oven is heating, lay both bagel halves, cut side up, on the assembled
tray.
3. Evenly distribute the sauce and spread on top of each half, then top with the
Parmesan and the mozzarella.
1. Preheat the Toaster Oven set to Bake at 350°F with the rack in position A.
Lightly coat a 9-inch square baking pan with nonstick cooking spray; line
with parchment paper. Reserve.
4. Once the oven has preheated, put the assembled bagels into the oven and
cook until the cheese is fully melted, about 10 to 15 minutes.
2. Put the butter and chocolates into a heatproof bowl and place over a pot
of simmering water. Once they are almost completely melted, stir in cocoa
powder and espresso powder. Set aside to cool to room temperature.
5. Serve immediately.
Nutritional information per serving:
Calories 260 (30% from fat) • carb. 32g • pro. 13g • fat 9g • sat. fat 5g
• chol. 23mg • sod. 563mg • calc. 230mg • fiber 2g
3. Using a hand or stand mixer, beat eggs to break up and then gradually add
the sugar. Mix until light and thickened, about 1 to 2 minutes. Add vanilla;
beat until well combined.
4. Stir the flour and salt into the cooled chocolate mixture; mix until just
incorporated. Fold the chocolate mixture into the egg mixture and stir until
the mixture is no longer streaky.
5. Pour into prepared pan. Bake for about 20 to 25 minutes, or until edges are
just dry. These are the best after chilling overnight.
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Nutritional information per brownie:
Calories 249 (54% from fat) • carb. 28g • pro. 3g • fat 16g • sat. fat 9g
• chol. 57mg • sod. 87mg • calc. 12mg • fiber 2g
* If you don’t have buttermilk, you can add 2 teaspoons lemon juice
or white vinegar to enough milk to make 2 3 cup. Let stand 5 min-
⁄
utes; proceed with recipe.
fall fruit Cobbler
1. Preheat the Toaster Oven set to Bake at 325°F with the rack in position A.
Lightly and evenly coat a 9-inch round or square pan with cooking spray.
Add a dollop of freshly whipped cream to top off this delicious autumn treat.
2. Prepare the filling: Put the cut fruit in a large mixing bowl with the sugar,
flour, cinnamon, zest and salt. Mix ingredients very well. Pour into prepared
pan. Bake for 20 minutes (you want the fruit to be able to be pierced easily
with the tip of a paring knife, but not mushy).
Makes 8 to 10 servings
filling:
nonstick cooking spray
3. While the filling is baking, prepare the topping: Put the flour, sugar, baking
powder, baking soda, salt, cinnamon and orange zest in the bowl of a food
processor fitted with the metal chopping blade. Process dry ingredients for
10 seconds. Add the cubed butter to the dry ingredients and pulse until
mixture resembles coarse crumbs. Combine the buttermilk and vanilla in a
liquid measuring cup. While pulsing, slowly add the buttermilk mixture to
the dry ingredients through the feed tube. Pulse until just combined. (This
process can also be done by hand. Put all dry ingredients into a large mixing
bowl, or on a parchment-lined work surface. Add the butter and either using
your fingers or a pastry blender, combine until the mixture resembles coarse
crumbs. Make a well in the dry/butter mixture and add the buttermilk/vanilla.
Mix with hands or the pastry blender until just combined.)
¾
¾
pound pears, peeled, cored and cut into 1-inch pieces
pound apples, peeled, cored and cut into 1-inch pieces
½ to ¾ pound Italian plums, pitted and cut into eighths
½
¼
¾
¼
cup granulated sugar
cup unbleached, all-purpose flour
teaspoon ground cinnamon
teaspoon grated orange zest
pinch sea or kosher salt
Topping:
1
4. Remove fruit from oven. Scoop the cobbler batter evenly spaced over the
fruit – do leave some space in between each scoop. The batter will expand
when baked so it is not necessary to cover absolutely everything.
cup plus 1 tablespoon unbleached, all-purpose flour
cup granulated sugar
teaspoon baking powder
teaspoon baking soda
teaspoon sea or kosher salt
teaspoon ground cinnamon
teaspoon grated orange zest
tablespoons unsalted butter, cold, cut into small cubes
cup buttermilk*
¼
¾
¼
¼
¼
¼
5. Bake for about 25 to 30 minutes, until top is a deep golden and baked
through.
Nutritional information per serving (based on 10 servings):
Calories 211 (20% from fat) • carb. 40g • pro. 3g • fat 5g • sat. fat 3g
• chol. 13mg • sod. 95mg • calc. 37mg • fiber 3g
4
2
⁄
3
½
teaspoon pure vanilla extract
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