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28
3. When oven switches from Roast to Slow Cook, add 1½ cups of beef
broth with the vinegar. Turn shanks occasionally while cooking.
With about 1½ hours remaining, add the remaining broth to the pan.
4. Lamb is ready when the meat is fork tender and easily pulls away
from the bone.
Nutritional information per serving (based on 6 servings):
Calories 447 (73% from fat) • carb. 6g • pro. 24g • fat 26g • sat. fat 11g
chol. 121mg • sod. 578mg • calc. 38mg • fiber 2g
Mediterranean Pesto Pizza
This pizza packs a flavor punch and bakes in only 10 minutes!
Makes 1 pizza, about 10 servings
Nonstick cooking spray
1 pound pizza dough
1 tablespoon extra virgin olive oil
3 tablespoons ricotta cheese
2 tablespoons prepared pesto
6 ounces cherry tomatoes, quartered
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup pitted green olives, chopped
4 jarred artichoke hearts, quartered
1 cup shredded mozzarella cheese
2 tablespoons Parmesan
5 fresh basil leaves
1. Spray the Baking Pan liberally with nonstick cooking spray.
Stretch the pizza dough to fit the pan and brush with the olive oil.
2. Spoon both the ricotta and the pesto onto the middle of the dough
and spread out evenly with the back of a spoon, leaving an inch
for the crust. Sprinkle the tomatoes with the salt and pepper and
toss with the olives and artichoke hearts. Scatter the tomato mixture
evenly in the center of the crust. Top with the mozzarella and
Parmesan.
3. Select Pizza. Set to Fresh Pizza, 450°F for 10 minutes. When the
oven is ready place the prepared pan into the oven in rack position 1.
4. When ready, slide pizza out onto a cutting board. Slice and serve
immediately.
Nutritional information per serving (based on 10 servings):
Calories 174 (29% from fat) • carb. 22g • pro. 9g • fat 5g • sat. fat 1g • chol. 6mg
sod. 224mg • calc. 382mg • fiber 1g
Chiles Rellenos
Now you can make this restaurant treat at home. Serve with refried
beans, warm flour tortillas and ranchero sauce for
a true vegetarian feast!
Makes 10 chiles
Nonstick cooking spray
10 fresh Anaheim or poblano peppers, washed and dried well
6 ounces Monterey Jack, shredded
6 ounces sharp Cheddar, shredded
8 ounces cream cheese, room temperature
½ cup unbleached, all-purpose flour
2 large eggs, beaten
5 cups tortilla chips, chopped
Vegetable oil for spraying or brushing
1. Coat the Baking Pan well with nonstick cooking spray.
Place prepared peppers onto the pan.
2. Place in oven in rack position 2. Select Roast at 450°F for 30
minutes. Halfway through cooking time, turn the peppers to evenly
brown. When time expires, place roasted peppers into a mixing bowl
and immediately cover with plastic wrap. Allow to steam to loosen
the skin for about 30 minutes.
3. While peppers are roasting and cooling, mix the cheeses together
so the three are completely mixed. Divide equally into 10 portions;
roll and form into cylinders, approximately the size of the peppers.
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