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Bacon Cheese Crescents
Recipes
Special Recipes as seen in the Video
Rib Roast w/Gravy (cont'd)
1 - 8oz. cream cheese, softened
8 bacon slices, crisply cooked, crumbled
113cup Parmesan cheese
114cup finely chopped onion
2 tbsp. parsley flakes
1 egg
1 tbsp. milk
2 can refrigerator crescent rolls (8oz. each)
1 egg, beaten
1 tsp. cold water
Combine cream cheese, bacon, Parmesan cheese, onion,
parsley, egg and milk at medium speed with electric mixer
until well blended. Separate dough into 8 rectangles; firmly
press perforations together to seal. Cut each rectangle to
make 6 triangles. Spread each triangle with 1 teaspoon of
bacon cheese mixture. Roll up triangle starting at long end.
Place on greased cookie sheet (non-stick spray). Beat egg
and cold water together, and brush each crescent with
mixture. Using your convection feature, preheat oven to
375 ° E When oven is preheated, place 3 pans in the oven
on rack positions 1,2 and 4. Bake for 10 to 12 minutes, or
until golden brown. Can be refrigerated and reheated, if
needed. Makes 4 dozen.
Rib Roast w/Gravy
26 to 29 min./lb., Well (150 ° F) - 30 to 33 min./lb.
For gravy - Melt butter in saucepan over medium-low heat. Stir
in flour, salt and pepper. Cook over medium-low heat until
smooth and bubbly. Slowly stir in milk. Heat until thickened,
stirring constantly. Add marinade and minced garlic. Blend
well; keep warm until ready to serve.
Makes 10 to 12 servings.
Roasted Potatoes
3 Ibs. small red potatoes
1,4cup olive oil
6 cloves garlic, minced
2 tbsp. dried rosemary, crushed
salt
pepper p_
Z
Cut each potato in half and place in a 9" x13" baking dish with _,_0
olive oil. Toss potatoes with spoon, making sure to well coat _
potatoes with oil. Add minced garlic and remaining ingredi- q_;_
ents, tossing again. Place on second rack position, above the _
roast about an hour before the roast is to be ready. Green
beans will be added when prepared.
If cooking separately, set oven temperature to 400 ° F and
roast for 50 minutes. Stir once or twice while potatoes are
cooking.
5-6 lb. Rib Roast with bone
1,4cup commercial seasoned marinade
1 tbsp. garlic, minced
2 tbsp. butter or margarine
2 tbsp. all-purpose flour
1,4tsp. salt
Dash of pepper
1 cup whole milk
Place roast on roasting rack on top of pan with insert.
Position pan in oven on roasting shelf. Press "Meat" pad
and set temperature to 325 ° F. Roast meat for 2 _/2hours or
23 to 26 minutes per pound for rare doneness. For medium
or well doneness, use the following recommendation:
Medium (140 ° F) -
Angel Biscuits
1 pkg. dry yeast
1/2cup warm water
5 cups Bisquick
3 tbsp. sugar
1-3,4cups buttermilk
Combine yeast and water in a measuring cup, allowing 5
minutes to dissolve. Mix dry ingredients in large bowl. Add
yeast mixture and buttermilk. Stir just until dry ingredients are
moistened.
Turn dough out onto a lightly floured surface; knead 6-10
times. Roll dough into W' thickness. Cut with a 2 inch round
cutter. Place on lightly greased baking sheet. Let rise for 20
minutes. Press "Bread" pad and preheat oven to 400 E Bake
biscuits for 12 minutes or until lightly browned.
Yield: 5 dozen.
39
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