GE 122518 - Manual (Page 9)

Roasted Vegetable Soup
2 small yellow squashes 1 pint whipping cream
2 lb. asparagus, tips and tender portion only 1 ⁄ 4 cup. oil
2 small red bell peppers, cut into 1" pieces 1 tsp. ground black pepper
2 can (14 1 ⁄ 2 -oz) chicken broth 2 tsp. minced fresh rosemary
1 lb. small whole, fresh mushrooms 2 tsp. salt
1 red onion, quartered
Combine oil, salt and pepper in a bowl. Add vegetables and stir well to coat. Add
vegetables to Cooking Pan. Roast at 450°F for 30 minutes, stirring every 10 minutes.
Reduce heat to 250°F. Add broth and cream. Stir well and cook until simmering.
Chicken Tetrazzini for a Crowd
16 oz. spaghetti, broken and cooked 2 cups chicken broth
according to package directions 1 1 ⁄ 2 cup chopped onion
10 cups cooked chicken, cut up 1 cup chopped red bell pepper
2 lb. grated American cheese 1 cup chopped green bell pepper
4 cans (10 1 ⁄ 2 oz. each) condensed 1 tsp. ground black pepper
cream of mushroom soup
Combine all ingredients in Cooking Pan. Place in Roaster Oven Body and cover. Bake
at 350°F for 30 minutes or until heated through.
Asian Spareribs
4 large cloves garlic, minced 2 tbs. sesame oil
1 tsp. five spice powder 2 tbs. minced fresh ginger
8 green onions, thinly sliced 1 tbs. chili puree
1 ⁄ 2 cup brown sugar 2 tsp. salt
8 tbs. hoisin sauce 6 to 8 lbs. pork spareribs,
cut to fit into pan
Combine first 8 ingredients to make marinade. Sprinkle ribs with salt and brush with
marinade. Place ribs in Cooking Pan. Roast at 350°F for 1
1 ⁄ 2 to 2 hours.
RECIPES
E9
S9
RE CE TA S
So pa de ve rd ura sa sa da s
2c ala ba za sa ma rill as pe qu eñ as fili tro de cre ma de le ch e
2li bra sd ee sp árr ag os, so lo la sp un ta s
1
⁄
4
de ta za de ac eit e
2m orr on es ro jo sp eq ue ño s,c ort ad os en pe da cit os 1c uc ha ra da de pim ie nta ne gra mo lid a
2la ta s(1 4fi on za s)d ec ald od ep ollo 2c uc ha ra da sd er om ero fre sc op ic ad o
1li bra de ho ng os fre sc os, en te ro s 2c uc ha ra da sd es al
1c eb olla ro ja ,e nc ua rto s
Me zc le ela ce ite ,s aly mo rró ne nu nt azó n.A gre gu ela sv erd ura sy me zc le bie nh ast a
cu bri rla s.A gre gu ela sv erd ura sa la olla de co cc ió n.C oc ín ela sa 45 0°F du ra nte 30
min uto s,m ezc la nd oc ad a1 0m in uto s.R ed uzc ala te mp era tu ra a2 50 °F. Ag re gu ee l
ca ld oy la cre ma .M ezc le bie ny co cin et od oh ast aq ue hie rv a.
Po llo Te tra zzi ni pa ra mu ch as pe rs on as
16 on za sd es pa gh ett i,p art id oy co cid od e 2t aza sd ec ald od ep ollo
ac ue rd oc on la sin dic ac io ne s 1fi ta za de ce bo lla pic ad a
10 ta za sd ep ollo co cid o,c ort ad o 1t aza de mo rró nr ojo pic ad o
2li bra sd eq ue so am eri ca no ra lla do 1t aza de mo rró nv erd ep ic ad o
4la ta s(1 0fi on za sc /u )d es op ac re ma de 1c uc ha ra da de pim ie nta ne gra mo lid a
ho ng os co nc en tra da
Po ng at od os lo sin gre die nte se nla olla de co cc ió n.C oló qu ela en elc ue rp od elh orn oy
co lo qu ela ta pa .C oc ín elo a1 30 °F po r3 0m in uto so ha sta qu es eh aya ca le nta do bie n.
Co sti lla so rie nta le s
4d ie nte sd ea jo gra nd es, pic ad os 2c uc ha ra da sd ea ce ite de sé sa mo
1c uc ha ra da de po lvo de cin co esp ec ie s 2c uc ha ra da sd eje ng ib re fre sc op ic ad o
8c eb olla sd ev erd eo ,e nr od aja sf in ita s 1c uc ha ra da de ají pis ad o
fit aza de azú ca rn eg ra 2c uc ha ra da sd es al
8c uc ha ra da sd es als aH ois in 6a 8li bra sd ec ost illa sd ec erd o,
co rta da sp ara qu ee ntr en en la olla
Co mb in elo sp rim ero s8 in gre die nte sp ara ma rin ar la ca rn e.E sp olv ore ela sc ost illa s
co ns aly ag ré gu ele la me zc la de lm ari na do . Co ló qu ela se nla olla de co cc ió n.
Co cín ela sa 35 0°F po r1 ho ra ym ed ia o2 ho ra s.
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