Oster TSSTTVFDXL Manual De Instrucciones página 7

b a b
rie and rtiChoke rusChetta
6 (1/3-inch-thick) slices of
round country loaf
6 tablespoons extra-virgin olive oil
2 (6 ½-oz.) jars marinated
artichoke hearts, drained
1 (2 oz.) piece prosciutto or ham
1 small red onion, chopped
Set Oster ® Countertop Oven to broil and pre-heat. Arrange bread in one layer
on a baking pan, then brush tops with 2 tablespoons oil and season with
salt and pepper. Broil until golden brown and transfer to a rack. Spread thin
layer of Brie on toasted bread. Cut artichokes lengthwise into 1/4-inch-thick
slices and cut prosciutto into matchsticks. Heat 1 tablespoon oil in a 10-inch
heavy bottom skillet on moderately high heat. Add the onions and garlic. Stir
frequently until they become transparent. Add the artichokes and prosciutto,
cook the artichokes until golden (about 4 minutes) then add the balsamic
vinegar. Add the basil and mint, salt and pepper to taste. Spoon the mixture
over the toast. Top with Parmesan and serve immediately.
C t
innamon oast
1 tablespoon brown sugar
2 teaspoons margarine, at room
temperature
Combine the sugar, margarine and cinnamon in a small bowl with a fork until
well blended. Spread each bread slice with equal portions of the mixture. In
an Oster ® Countertop Oven, toast until the sugar is melted and the bread is
browned to your preference.
r
eCipes
1 tablespoon chopped garlic
2 tablespoons balsamic vinegar
6 oz. brie
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1/4 cup parmesan shavings
¼ teaspoon ground cinnamon
2 slices whole wheat or multigrain
bread
English-12
h m C
oneY ustard hiCken with
1 cup Dijon mustard
½ cup chopped pecans
1 cup honey
Nonstick pan spray
3 pounds of skinless chicken thighs
and/or breasts
Mix the mustard and honey together in a medium shallow bowl. Thoroughly
coat the chicken on both sides. Combine cayenne pepper, cornflakes and pecans
in another shallow bowl. Spray baking pan with nonstick spray and place
chicken in pan. Drizzle top with olive oil. Bake at 375°F for 40 minutes or until
chicken reaches internal temperature of 170°F and is no longer pink in center.
r t b
oasted urkeY reast with
1 small turkey breast
2 stalks celery, cut into ¼ inch dice
2 cloves garlic, peeled
1 lemon, halved
1 or 2 sprigs each of fresh rosemary
and fresh thyme
Preheat Oster Countertop Oven to 450°F. Sprinkle vegetables in bottom of
®
an 11 inch baking pan with 1 ½ - 2 inches sides and top with turkey breast.
Tuck garlic and herbs under breast. Squeeze lemon on top of turkey and
season with chili powder, salt and pepper. Cook for 25 minutes. Reduce oven
temperature to 325°F and pour broth into bottom of pan, about 1 inch up the
sides of the pan. Continue cooking until turkey juices run clear and it reaches
internal temperature of 180°F.
r
eCipes
s p C
piCY eCan ornfLake
Olive oil for drizzling
1 teaspoon cayenne pepper
1 18-ounce box cornflake cereal,
pulsed in food processor until
flakes are crumbs
a v
romatiC egetabLes
Chili powder
1 small onion, cut into ¼ inch dice
Kosher salt and pepper
3 small carrots cut into ¼ inch dice
1 ½ cups chicken broth
English-13
C
rust