Toastmaster EST7 INF - Manual (Page 18)

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Shrimp Oreganata Serves 2
1 ⁄
2
pound large uncooked shrimp
shelled and deveined
1 ⁄
2
cup shredded cabbage
2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons dried oregano
1. Place cabbage on bottom of Small or Large Steamer Bowl.
2. Mix together, garlic, olive oil, lemon juice, oregano, salt and
pepper and press mixture into shrimp.
3. Place shrimp over cabbage, sprinkle with breadcrumbs and
minced scallions or green onions.
4. Steam for about 8 to 10 minutes until shrimp are just cooked
and light pink.
Nutritional Information:
183 Calories, 18.6 gm Protein, 6.9 gm Carbohydrate, 8.7 gm Fat,
129 mg Cholesterol, 552 mg Sodium
Tip: To clean shrimp, peel off shell and run a paring knife down
the back to remove black vein. Serve with brown rice and
steamed veggies.
Chicken Cordon Bleu Serves 2
1 ⁄
2
pound thin chicken cutlets (skinless, boneless)
1 tablespoon minced garlic
1 ⁄
4
teaspoon salt
dash pepper
2 slices lean honey ham sliced thin
2 slices low-fat Swiss cheese sliced thin
2 tablespoons chopped fresh parsley
1. Spread garlic over chicken and season with salt and pepper.
2. Evenly place ham and cheese in chicken and roll, fasten
shut with toothpicks.
3. Place chicken in Small or Large Steamer Bowl and garnish
with chopped parsley.
4. Steam for about 12 to 18 minutes until chicken is cooked
through; make sure to remove toothpicks before serving.
Nutritional Information:
181 Calories, 33 gm Protein, 1 gm Carbohydrate, 4.1 gm Fat,
84 mg Cholesterol, 459 mg Sodium
Tip: Cordon Bleu can also be made open where Swiss and ham is
layered over top; cooks faster about 8 to 10 minutes.
1 ⁄
4
teaspoon salt
1 ⁄
4
teaspoon pepper
2 tablespoons seasoned
breadcrumbs
2 tablespoons minced
scallions or green onions
Vegetables
See the Vegetable Steaming Chart in the STEAMING CHARTS
section of this Owner’s Manual for suggested cooking times and
amounts.
• Clean vegetables thoroughly before steaming. Cut off stems
and peel and chop into uniform pieces if necessary. Keep in
mind that smaller pieces steam faster than larger ones.
• Quantity, quality, freshness and size/uniformity may all affect
steaming times. Adjust steaming times as desired.
• Experiment with various vegetables and combinations, and
adjust cooking times to your personal taste.
Seafood
See the Seafood Steaming Chart in the STEAMING CHARTS
section of this Owner’s Manual for suggested cooking times and
amounts. (The steaming times listed in the chart are for fresh or
fully thawed fish/shellfish.)
• Clean and prepare fresh seafood before steaming. Marinate
fish before steaming to impart flavors.
• Use lettuce leaves under fish filet and fish steaks to catch
some of the juice and to make removing the fish easier.
• Clams, oysters, and mussels may open at different times.
Check the shells periodically to avoid over-cooking.
• Serve steamed seafood plain or add seasoned butter or
margarine, lemon or your favorite sauces after steaming.
• Adjust steaming times to suit your personal taste.
Eggs
See the Egg Steaming Chart in the STEAMING CHARTS
section of this Owner’s Manual for suggested cooking times
and amounts.
• Steamed Eggs: Let the eggs sit at room temperature for 30
minutes to avoid cracking while cooking. Place the eggs into
the dimples, large ends up. Cook according to the Egg
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EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 35