Bakers Pride IL Forno Classic Oven - Manual (Page 3)

Artichoke & Blue Crab Dip, Tandoori Naan
Ingredients: 6 oz Fresh Lump Crabmeat
½ tsp Sour Cream
1/4 tsp Fresh Oregano
1 tsp Seasoned Dry Bread Crumbs
1/4 tsp Dijon Mustard
½ tsp Olive Oil
½ tsp Ground Black Pepper
2 pcs Tandoori Naan (flat bread)
6 oz can Artichoke Hearts (chopped)
6 oz pkg Frozen Chopped Spinach
½ Tbsp Fresh Parsley Leaves (chopped)
2 Tbsp Grated Parmesan Cheese
Artichoke & Blue Crab Dip, Tandoori Naan (flat bread) Artichoke & Blue Crab Dip, Tandoori Naan (flat bread)
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Chicken
Ingredients: 3-4 lb Chicken Fryer
Kosher Salt/Black Pepper
Directions: Season with kosher salt & black pepper.
Place in an open roasting pan for 25-30
minutes at 500-550°F rotating through
hot spots in the IL Forno until all juices
run clear.
Whole Chicken & Roasted Fingerling Potatoes & Garlic Whole Chicken & Roasted Fingerling Potatoes & Garlic
Directions: In a medium-sized mixing bowl mix the following ingredients: 6 oz fresh lump crabmeat, ½ tsp sour cream, 1 tsp
seasoned dry bread crumbs, ¼ tsp Dijon mustard, ¼ tsp fresh oregano, ½ tsp ground black pepper, ½ tsp olive
oil, 6oz can artichoke hearts chopped, 6oz package frozen chopped spinach, thawed and well drained, ½ Tbsp
chopped fresh parsley leaves, 2 Tbsp grated Parmesan.
Preheat IL Forno to 500°F place crab & artichoke mixture in a clay pot and place in the oven for 15 minutes. With 3
minutes left place 2 pieces of Tandoori naan (flat bread) in the oven directly on the stone. Once crisp pull from oven
and cut each into 4 pieces.
Potatoes & Garlic
Ingredients: 1 cup Fingerling Potatoes
½ cup Garlic Cloves
Kosher Salt/Black Pepper
1 tsp Extra Virgin Olive Oil
Directions: Preheat a medium skillet in oven. Add 1 cup fingerling potatoes and ½ cup garlic cloves with 1 tsp extra virgin olive oil.
Season with kosher salt & black pepper. Bake in IL Forno for 25 minutes at 500°F.