FREE FRY 360 TURBOXPCOOKCENTER

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Copyright 2016 Gourmia. All Rights Reserved.WWW.GOURMIA.COMFREE FRY 360 TURBOXPCOOKCENTERRecipesUSE WITH MODEL#GTA2500WWW.GOURMIA.COM

YIELD 2 SERVINGS, AS AN APPETIZERPREP TIME 15 MINUTESCOOKING TIME 30 MINUTESTOTAL TIME 45 MINUTESINGREDIENTSBuf alo Chicken Wings1 ½ POUNDS CHICKEN DRUMSTICKS AND FLATS½ CUP FLOURKOSHER SALT AND PEPPER2 TABLESPOONS OLIVE OIL1/3 CUP LOUISIANA STYLE HOT SAUCE (SUCH AS FRANKS)4 TABLESPOONS UNSALTED BUTTER1 TEASPOON WORCESTERSHIRE SAUCE½ TEASPOON GARLIC POWDERBLEU CHEESE DRESSING TO DIP,PLUS CARROT AND CELERY STICKSCopyright 2016 Gourmia. All Rights Reserved.Buf alo ChickenWingsDirectionsPat the chicken dry with a paper towel and season generously on all sides with salt and pepper. Fill a shallow bowlwith seasoned flour and a second shallow bowl with theolive oil. Place the chicken in the bowl with a flour, a fewpieces a at a time, coating all over and dusting off the extraflour and then in the bowl with the oil coating all around.Once coated, place the chicken in the fry basket. Insert thedual rack in the low position and place the fry basket ontop. Close the lid, press the turbo button set to 450 andpress the start/stop button to begin cooking. The timeshould automatically be set to 15 minutes. Once the timehas run out, lift the lid and carefully using a pair of tongsflip over the chicken. Repeat cooking on the turbo settingfor another 15 minutes.While the chicken finishes cooking, in a small saucepanover medium heat melt the butter and whisk in the hotsauce, worcestershire sauce and garlic powder. Set aside.When the chicken has finished cooking, transfer to amedium bowl and drizzle the wing sauce over the top. Tossto coat evenly. Serve immediately with bleu cheesedressing and carrot and celery sticks on the side.Turbo XP CookCenter2

YIELD 2 SERVINGS AS MAIN, 4 AS AN APPETIZERPREP TIME 1 HOUR (INCLUDING MARINATING TIME)COOKING TIME 15 MINUTESTOTAL TIME 1 HOUR 15 MINUTESINGREDIENTSFo he ee negimaki2 POUNDS SKIRT STEAK, EXCESS FAT TRIMMED2 BUNCHES SCALLIONS, TENDER GREEN PARTS ONLY1/3 CUP SOY SAUCE1/3 CUP MIRIN1 TABLESPOON FRESH MINCED GINGER½ TABLESPOON CANE SUGAR1 TEASPOON SESAME OIL1 TEASPOON WHITE PEPPERCopyright 2016 Gourmia. All Rights Reserved.Beef Negimaki(Scallion Ro ls)DirectionsBring a medium pot of water to boil and blanche the scallions for1-2 minutes. Drain and rinse with cold water. Using a sharp knife,cut the steak into 2 ½ inch long pieces with the grain. Arrange 4pieces of scallions in the center of each piece of steak, folding thescallions in half if they are long, but still letting some pieces hangout from the edge. Roll each piece of steak up tightly, secure with apiece of scallion around the outside and insert a toothpick in thecenter to keep tight.In a medium bowl, whisk together the soy sauce, mirin, ginger,sugar, sesame oil and pepper. Transfer to a large ziptop bag andadd the rolled up pieces of beef. Place in the refrigerator and letmarinate for 45 minutes. Remove from the refrigerator and insertthe dual rack in the high position in the Turbo XP CookCenter.Arrange the beef on the rack, reserving the marinade and thenclose the lid. Press the Turbo button set at 450 F, cook time shouldbe set at 15 minutes. Press the start/stop button to begin cooking.If you prefer your beef to be medium-rare lower the time to 13minutes by pressing the (-) button. While the beef is cooking, pourthe reserved marinade into a small saucepan over medium heatand bring to a boil until reduced to half the amount. Once the beefhas finished cooking, carefully remove from the Turbo CookCenterwith tongs, and drizzle the reduced marinade over the top beforeserving. Serve as an appetizer or a meal with a side of rice.Turbo XP CookCenter3

YIELD 4 SERVINGSPREP TIME 40 MINUTESCOOKING TIME 30 MINUTESTOTAL TIME 1 HOUR 10 MINUTESINGREDIENTSFo he chicken ske ers2 POUNDS CHICKEN THIGHS1 CUP GREEK YOGURT1 TABLESPOONS LEMON JUICE1 TABLESPOONS PAPRIKA1 TABLESPOONS GROUND CUMINA1 TABLESPOONS GROUND CORIANDER½ TABLESPOONS ONION POWDER½ TABLESPOON KOSHER SALT½ TABLESPOON FRESHLY MINCED GARLIC(ABOUT 1 LARGE OR 2 SMALL CLOVES)2 TEASPOONS GROUND GINGER1 TEASPOON GROUND CINNAMON½ TEASPOON CAYENNE PEPPERCopyright 2016 Gourmia. All Rights Reserved.Tandoo i ChickenSke ersDirectionsIn a large bowl combine the yogurt, spices, salt andgarlic and mix well. Add the chicken to the bowl andcoat evenly with the yogurt mix. Cover with plasticwrap and place in the refrigerator to marinate for 30minutes. Set up the skewer rack and place on theholder. Remove the chicken from the refrigerator andinsert two skewers in a chicken thigh, rolling it upslightly so it stays bundled together when on therotisserie. Thread a second piece of thick chickenthrough the two skewers and attach to the rack onthe holder. Proceed with the remaining amount ofchicken.Transfer the rack to the Turbo XP CookCenter, insertthe rack in the machine, close the lid and press theRoast button set to 390 F. The time should automatically be set to 30 minutes. Press the start/stop buttonto begin cooking. Once the timer has finished, lift thelid, and using the tongs carefully remove the rack andplace on the holder. Let cool for about 5 minutesbefore removing the skewers to serve.Turbo XP CookCenter4

YIELD 4 SERVINGSPREP TIME 30 MINUTESCOOKING TIME 45 MINUTESTOTAL TIME 1 HOUR 15 MINUTESINGREDIENTSFo he chicken and cheese flautas and cream sauce1 ½ POUNDS BONE-LESS, SKINLESS CHICKEN BREAST5 TBSP CHIPOTLE SAUCE FROM 1 CAN OF CHIPOTLE PEPPERS IN ADOBO1 TEASPOON GROUND CUMIN1 TEASPOON CHILI POWDER1 TEASPOON KOSHER SALT½ TEASPOON GARLIC POWDER½ TEASPOON ONION POWDER8 OUNCES MONTEREY JACK OR CHEDDAR CHEESE, GRATED2 RIPE HASS AVOCADOS¼ CUP SOUR CREAM1 LIME, JUICED2 TABLESPOONS FRESH CILANTRO1 TEASPOON KOSHER SALT1 PACKAGE FLOUR TORTILLAS (8 TORTILLAS)ADDITIONAL SOUR CREAM, CILANTRO AND LIME WEDGES FOR SERVINGCopyright 2016 Gourmia. All Rights Reserved.Chicken and CheeseFlautas Wi h AvocadoCream SauceDirectionsPlace the chicken in a medium saucepan and cover with coldwater. Place over a medium flame and bring to a simmer. Poachthe chicken for twenty minutes or until it is cooked through to thecenter. Remove from the water, place in a bowl and let cool forabout 10 minutes. Shred the chicken with your hands or using twoforks, then add the chipotle sauce, cumin, chili powder, salt, garlicpowder, and onion powder. Mix well to combine. To assemble theflautas, place 3 tablespoons of the chicken mixture down thecenter of a tortilla and then top with 3 tablespoons of cheese. Rollup tightly and seal with a toothpick. Proceed until all the tortillasare filled. Coat each flauta with a small amount of oil using a pastrybrush and then baking 4 at a time, place them in the fry basket ofthe Turbo XP CookCenter. Insert the dual rack in the low positionand the fry basket on top of the rack. Close the lid, press the turbobutton, then the (-) to lower the temperature to 430 F. Press thestart/stop button to begin cooking. The timer should automaticallybe set to 15 minutes. Once the time has finished, carefully removethe flautas, cover with foil to keep warm and repeat with theremaining 4.While the flautas are cooking, prepare the avocado cream sauce.In a blender or food processor combine the avocados, sour cream,lime juice, cilantro and salt. Blend until smooth and transfer to aserving bowl. Serve the flautas with the sauce, extra sour cream, asprinkle of cilantro and lime wedges on the side.Turbo XP CookCenter5

YIELD 10-12 SERVINGSPREP TIME 45 MINUTESCOOKING TIME 10 MINUTESTOTAL TIME 40 MINUTESINGREDIENTSVegetab e spring ro ls1 SMALL TO MEDIUM HEAD SAVORY CABBAGE, SHREDDED2 CARROTS, SHREDDED8 OUNCES CREMINI MUSHROOMS, CHOPPED2 SCALLIONS, CHOPPED1 TABLESPOON SOY SAUCE2 TEASPOONS WHITE PEPPER1 TEASPOON SESAME OIL1 PACKAGE EGG ROLL WRAPPERS1/3 CUP HOISIN SAUCE2 TEASPOONS RICE WINE VINEGAR1 GARLIC CLOVE, MINCED1 TEASPOON CHOPPED SCALLION1 TEASPOON CHOPPED GINGERCopyright 2016 Gourmia. All Rights Reserved.Vegetab eSpring Ro lsDirectionsIn a wok or large frying pan over medium-high heat, drizzle 1 tablespoon oiland add the shredded cabbage. Season with a small amount of salt andcook the cabbage, stirring often until it starts to reduce in size, about 10minutes. Stir in the grated carrots, mushrooms and scallions and continueto cook until the cabbage is soft and the size is reduced by a half – aboutanother 15 minutes. If you find the cooking to be slow, cover thevegetables to speed up the cooking time. In the last few minutes, stir in thesesame oil, soy sauce and white pepper. Let the filling cool for about 5-10minutes.To assemble the spring rolls, lay out a few of the eggroll wrappers on asurface and fill with 2-3 tablespoons of the filling. You want to be carefulnot to overfill. Fold up the spring rolls like an envelope by bringing thebottom corner up, then dipping your finger in a bowl of water and wettingthe edges, bringing in the sides, and lastly folding down the top corner. Setaside until all the wrappers have been filled. At this point you can cook allthe spring rolls or freeze some to be used at a later point. If freezing, placeon a sheet tray in a single layer and freeze until solid. Transfer to a freezerbag to store for up to 3 months. If cooking immediately, brush the outsideof the spring roll with some oil and then place 4 spring rolls in the steakcage, fitting the cover down tightly so that they don't move while cooking.Insert the steak cage into the Turbo XP CookCenter. Press the Fry buttonset to 450 F, then the (-) to lower the time to 10 minutes. Press thestart/stop button to begin cooking. Once the timer has finished, use thetongs to remove the steak cage and carefully use oven mitts to remove thecover. Repeat again to cook additional springs rolls.To prepare the dipping sauce, in a small saucepan over medium heat,combine the hoisin sauce, rice wine vinegar, garlic, scallions and ginger.Bring to a simmer and then tranfser to a serving bowl. Let cool to roomtemperature before serving.Turbo XP CookCenter6

YIELD 4 SERVINGSPREP TIME 40 MINUTES (INCLUDING MARINATING TIME)COOKING TIME 30 MINUTESTOTAL TIME 1 HOUR 10 MINUTESINGREDIENTSFo he chicken kebabs2 POUNDS CHICKEN THIGHS, CUT INTO 1 INCH PIECES1/3 CUP EXTRA VIRGIN OLIVE OIL2 LEMONS, JUICED2 GARLIC CLOVES, MINCED2 TEASPOONS HONEY2 TEASPOON FRESH THYME2 TEASPOONS KOSHER SALT1 TEASPOON BLACK PEPPER10 OUNCES CREMINI MUSHROOMS1 YELLOW, RED AND ORANGE BELL PEPPER1 MEDIUM RED ONION2 SMALL ZUCCHINISCopyright 2016 Gourmia. All Rights Reserved.Chicken KebabsDirectionsIn a medium bowl whisk together the extra virgin olive oil,lemon juice, garlic, honey, thyme, salt and pepper. Add inthe chicken, making sure the marinade completely coversthe chicken. Cover with plastic wrap and place in therefrigerator to marinate for at least 30 minutes. While thechicken is marinating, begin to prep your vegetables. Cleanthe mushrooms and halve. Remove the stems and seedsfrom the bell peppers, and cut into 1 inch size chunks. Cutthe zucchini into ½ inch thick rounds and the red onion into1 inch sized chunks.After the marinating time has passed, begin assembling theskewers. Start by threading a piece of chicken, then a bellpepper, mushroom, zucchini and onion on a skewer. Repeata second time, ending with a piece of chicken. Repeat withremaining skewers. Attach to the skewer rack after youassemble each kebab. For ease, keep the skewer rack ontop of the holder. When ready to cook, insert the skewerrack in the Turbo XP CookCenter, close the lid and pressthe Roast button set at 390 F. The timer should be set at 30minutes, press the start/stop button to begin cooking. Oncethe timer has run out, lift the lid and use the provided tongsto remove the skewer rack and place on the holder to coolfor 5 minutes before serving.Turbo XP CookCenter7

YIELD 4 SERVINGSPREP TIME 15 MINUTESCOOKING TIME 15 MINUTESTOTAL TIME 30 MINUTESINGREDIENTSFo he ko ta1 ¼ POUNDS GROUND BEEFFo he Israeli couscous1 8.8 OZ BOX ISRAELI COUSCOUS1 SMALL YELLOW ONION, GRATED¼ CUP CHOPPED PARSLEY2 TABLESPOONS CHOPPED PARSLEY3 TOMATOES ON THE VINE,SEEDED AND CHOPPED2 GARLIC CLOVES, MINCED2 TEASPOON KOSHER SALT1 LARGE EGG1 TEASPOON GROUND CUMIN1 LEMON, JUICED2 TABLESPOONS EXTRAVIRGIN OLIVE OILBLACK PEPPER½ TEASPOON GROUND CINNAMONFo he tahini sauce¼ TEASPOON GROUND ALLSPICE¼ TEASPOON CAYENNE PEPPERDirectionsIn a medium mixing bowl, combine the ground beef, gratedonion, chopped parsley, minced garlic, egg, salt, and spices.Form into 8 evenly sized patties. Place the dual rack in the highposition in the Turbo XP CookCenter and arrange the pattieson the rack. Close the lid, press the Roast button set to 390 F.Press the (-) button to adjust the time down to 10 minutes. Ifyou cannot fit all the patties on the rack at the same time, cookthe kofta in batches. Keep the cooked kofta warm on a plattertent with foil.KOSHER SALT1 TEASPOON GROUND CORIANDER¼ TEASPOON GROUND CARDAMOMBeef Ko ta PattiesWi h Israeli CouscousSalad and Tahini1/3 CUP TAHINI1/3 CUP WATER1 LEMON JUICED1 GARLIC CLOVE, MINCED½ TEASPOON KOSHER SALTCopyright 2016 Gourmia. All Rights Reserved.While the kofta is cooking, cook the Israeli couscous accordingto the packages directions. Transfer to a serving bowl and stirin the parsley, tomatoes, lemon juice, extra virgin olive oil andseason to taste with salt and pepper. Salad can be served hot,at room temperature or cold. To make the tahini sauce,combine the tahini, water, lemon juice, garlic and kosher salt ina small bowl and whisk well. If the sauce seems thick, add alittle more water. Sauce can be made ahead of time andrefrigerated. Bring to room temperature before serving.Turbo XP CookCenter8

YIELD 6-8 SERVINGSPREP TIME 15 MINUTESCOOKING TIME 35-40 MINUTESTOTAL TIME 55 MINUTESINGREDIENTSFo he lamb3-4 POUND BONELESS LEG OF LAMB3 GARLIC CLOVES, MINCEDZEST FROM 1 LEMON1 TBSP FRESH OREGANO, CHOPPED½ TBSP FRESH ROSEMARY, CHOPPED2 TBSP EXTRA VIRGIN OLIVE OILKOSHER SALT AND BLACK PEPPERFOR THE TZATZIKI SAUCE:1 CUP GREEK YOGURT,1 ENGLISH CUCUMBER, PEELED,SEEDED, GRATED AND DRAINEDOF EXCESS LIQUID1 LEMON, JUICED2 TBSP EXTRA VIRGIN OLIVE OIL2 TEASPOONS FRESH DILL1 TEASPOON FRESH OREGANO½ TEASPOON KOSHER SALT½ TEASPOON BLACK PEPPERFo he gyrosPITASROMAINE LETTUCE, CHOPPEDTOMATOES ON THE VINE, SLICEDCRUMBLED FETA CHEESE2 GARLIC CLOVES, MINCEDCopyright 2016 Gourmia. All Rights Reserved.Greek StyleLamb GyrosDirectionsIn a small bowl make a paste of the minced garlic, lemon zest, oregano androsemary and set aside. Unravel the lamb from the packaging and if it isn'tbutterflied, do so now. Pat dry on both sides with paper towels and seasongenerously with kosher salt and black pepper. Place the lamb so that thebutterflied or "boned" side is up, and rub the interior with the paste. Rollleg like a jelly roll and tie together with butchers twine. Attach the fork onone end of the spindle rod and insert it into the center of the lamb. Attachthe other end of the fork and make sure both ends are securely in place inthe lamb.Place the spindle in the Turbo XP CookCenter, close the lid and press theRoast button at 390 F. Press the ( ) button to adjust the cook time up to 35minutes. The roll button should also be blinking before you start cooking.Press start to begin cooking. Check the internal temperature of the lamb foryour desired doneness. At 130 –135 you will have medium rare in thecenter and 135-140 , medium in the center. Please note the lamb willcontinue to cook while it rests on your countertop. Using the tongs,carefully remove the lamb and let rest, tented with foil on your countertopbefore removing the forks and spindle to slice. While the lamb is cooking,prepare the tzatziki sauce. In a medium bowl, combine the yogurt anddrained cucumber. Transfer the yogurt to a fine mesh sieve and let strainout excess liquid for about 10-15 minutes. Discard the liquid, place theyogurt back in the mixing bowl and add in the remaining ingredients. Tasteand adjust seasoning as necessary. Tzatziki can be made ahead of time.To assemble, warm or toast your pitas and spread some tzatziki sauce onthe bottom. Top with a few slices of sliced lamb, chopped lettuce, slicedtomatoes and some crumbled feta. Roll up and tie together with foil orparchment paper. Alternatively you can serve everything over a Greeksalad.Turbo XP CookCenter9

YIELD 4-6 SERVINGSPREP TIME 15 MINUTESCOOKING TIME 40 MINUTESTOTAL TIME 55 MINUTESINGREDIENTSFo he chickenONE 3 ½ TO 4 POUND CHICKEN4 TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATURE1 TABLESPOON KOSHER SALT1 TABLESPOON CHOPPED FRESH ROSEMARY1 TABLESPOONS CHOPPED FRESH THYME2 GARLIC CLOVES, MINCED2 TEASPOON BLACK PEPPER2 TEASPOON PAPRIKA½ TEASPOON DRIED OREGANO¼ TEASPOON CAYENNE PEPPERCopyright 2016 Gourmia. All Rights Reserved.Rotisserie StyleRoasted ChickenDirectionsRinse and pat dry the chicken. If included, remove any giblets fromthe inside of the chicken. Season the inside and outside withkosher salt and very gently loosen the skin. In a medium bowl,combine the butter, rosemary, thyme, minced garlic, salt, pepper,paprika, oregano and cayenne pepper so that it forms a paste.Rub the butter mixture all over the chicken and under the skin.Tuck in the chicken wings and truss up the legs. Attach one of theforks to one end of the spindle and insert it in the center of thechicken, making sure the fork is securely in place in the chicken.Attach the second fork to the end, again making sure it is securelyin place. Place the spindle in the Turbo XP CookCenter, close thelid and press the Roast button set at 390 F, then the ( ) to adjustthe cook time up to 40 minutes. Press stop/start to beging cooking.The roll button should also be blinking before you start cooking.Once the chicken has finished roasting, double check the time byinserting a meat thermometer into the meaty part of the leg,avoiding the bone. The temperature should read 165 F. Let thechicken rest in the Turbo XP CookCenter for about 10 minutes andthen remove it and place it on a cutting board to carve and serve.Turbo XP CookCenter10

YIELD 2 SERVINGS AS A MEAL, 4 AS AN APPETIZERPREP TIME 15 MINUTESCOOKING TIME 15 MINUTESTOTAL TIME 30 MINUTESINGREDIENTSVegetab e pan pizza16 OUNCES REFRIGERATED PIZZA DOUGH1 TABLESPOONS EXTRA VIRGIN OLIVE OIL¼ CUP MARINARA OR PIZZA SAUCE1 BELL PEPPER, THINLY SLICED (RED, YELLOW OR ORANGE)4 OUNCES CREMINI MUSHROOMS, SLICED1 SMALL RED ONION, SLICED3 CUPS GRATED MOZZARELLA CHEESE2 TABLESPOONS PARMESAN CHEESEFRESH BASIL FOR GARNISHCopyright 2016 Gourmia. All Rights Reserved.Vegetab ePan PizzaDirectionsDrizzle a small amount of oil onto the bottom of the baking panand use a pastry brush to brush around the bottom and sides ofthe pan. Divide the pizza dough in half and place the first half inthe pan. Using your hands, stretch the dough to the edges of thepan. If the dough gives some resistance, let the dough rest for afew minutes and try again. Once the dough is spread out on thepan, brush ½ tablespoon of olive oil on the top of the dough. Insertthe dual rack in the low position and place the baking pan on top.Lower the lid of the Turbo XP CookCenter and press the pizzabutton set to 410 F, then press the (-) to lower the time to 10minutes.Once it is done, using oven gloves, remove the pan from the TurboXP CookCenter and add the toppings. Spread 2 tablespoons ofyour favorite pizza or marinara sauce on top, then ¾ cup of themozzarella cheese over it. Arrange half of the vegetables and topwith another ¾ cup of cheese. Place the baking pan back in theTurbo XP CookCenter, press the pizza button, then the (-) to lowerthe time to 5 minutes. When the time is complete, carefully removethe pan from the Turbo XP CookCenter and using a spatula, lift thepizza out of the pan to slice. Repeat with the remaining ingredientsand follow the same directions for the second pizza.Turbo XP CookCenter11

YIELD 2 SERVINGSPREP TIME 5 MINUTESCOOKING TIME 25 MINUTESTOTAL TIME 30 MINUTESINGREDIENTSRoasted baby potat es1 POUND BABY POTATOES1 TABLESPOON OLIVE OIL1 TEASPOON KOSHER SALTRoasted BabyPotat esDirectionsIn a medium bowl, toss the baby potatoes with the olive oil, saltand pepper and place in the fry basket. Insert the dual rack in thehigh position and place the fry basket on top. Lower the lid of theTurbo XP CookCenter and press the fry button. You will notice theroll button will light up— turn that button off. The temperatureshould be set at 450 F and time at 25 minutes. Press the start/stopbutton to begin cooking.½ TEASPOON BLACK PEPPER1 TEASPOON FRESH THYME1 TABLESPOON GRATED PARMESAN CHEESE (OPTIONAL)Copyright 2016 Gourmia. All Rights Reserved.When the timer has finished, lift the lid and carefully remove thefry basket. Place the potatoes in a serving dish and top with freshthyme and if using, grated parmesan cheese.Turbo XP CookCenter12

YIELD 2 SERVINGSPREP TIME 5 MINUTESCOOKING TIME 10 MINUTESTOTAL TIME 15 MINUTESINGREDIENTSFo he chicken2 TABLESPOONS UNSALTED BUTTER2 LARGE EGGS, ROOM TEMPERATURE½ CUP WHOLE MILK½ TEASPOON PURE VANILLA EXTRACT½ ALL-PURPOSE FLOUR3 TABLESPOONS CANE SUGAR¼ TEASPOON KOSHER SALT¼ TEASPOON GROUND CINNAMON1 CUP MIXED FRESH BERRIESPOWDERED SUGARDutch BabyPancake Wi hFresh BerriesDirectionsInsert the dual rack in the high position in the Turbo XPCookCenter and place the baking pan on top of the rack.Put the butter in the center of the baking pan, close the lid,then press the start key until you reach turbo setting. Pressstart and melt the butter for 1-2 minutes. Press stop and liftthe lid. While the butter is melting in a medium bowl, whisktogether the eggs, milk, vanilla extract, flour, cane sugar,salt, and cinnamon until there are no lumps left in thebatter. Carefully pour the batter into the baking pan. Closethe lid, press the Turbo Button, and then press the (-)button to lower the temperature to 430 F. Then press the (-)button to lower the time to 10 minutes. The dutch babypancake is finished when it is puffed up on the sides, and adeep golden brown.Carefully remove the baking pan from the Turbo XPCookCenter, lift out the pancake and place on a servingplatter. Dust with powdered sugar and top with a variety offresh berries. Cut into slices before serving.Copyright 2016 Gourmia. All Rights Reserved.Turbo XP CookCenter13

YIELD 6-8 SERVINGSPREP TIME 15 MINUTESCOOKING TIME 20 MINUTESTOTAL TIME 35 MINUTESINGREDIENTSChoco ate chip pan coo ie1 ¼ CUP ALL-PURPOSE FLOUR½ TEASPOON SALT½ TEASPOON BAKING SODAChoco ate ChipPan Coo ieDirectionsGrease the baking pan with melted butter or baking spray and setaside. In a medium bowl, combine the melted butter, brown sugarand cane sugar and mix well using a wooden spoon. Stir in the eggand vanilla extract. Mix in the flour, salt, and baking powder untilcompletely combined, and then stir in the chocolate chips. Pourthe cookie dough into the prepared baking pan and spread thedough to the edges so that it is in one even layer.4 OUNCES UNSALTED BUTTER, MELTED½ CUP LIGHT BROWN SUGAR1/3 CUP CANE SUGAR1 LARGE EGG, ROOM TEMPERATURE½ TEASPOON PURE VANILLA EXTRACT1 ¼ CUP CHOCOLATE CHIPSVANILLA ICE CREAMCHOCOLATE SAUCECopyright 2016 Gourmia. All Rights Reserved.Place the dual rack on your Turbo XP CookCenter in the lowposition, and place the baking pan on top. Lower the lid and pressthe bake button, set to 360 F. The time should be automatically setto 20 minutes. Press the start/stop button to being cooking. Oncethe time has completed, lift the lid and carefully remove the pan.Let cool for 10-15 minutes before topping with vanilla ice creamand chocolate sauce. Serve warm.Alternatively, you can cut pie-shaped slices of the cookieand topwith ice cream and chocolate sauce.Turbo XP CookCenter14

YIELD 4 SERVINGSPREP TIME 10 MINUTESCOOKING TIME 9 MINUTESTOTAL TIME 19 MINUTESINGREDIENTSFo he caramel candy filled choco ate lava cakes½ CUP UNSALTED BUTTER 1 TBSP, ROOM TEMPERATURE4 OUNCES SEMI-SWEET CHOCOLATE2 LARGE EGGS2 LARGE EGG YOLKS½ CUP CANE SUGAR½ TEASPOON PURE VANILLA EXTRACT2 TABLESPOONS ALL-PURPOSE FLOUR½ TEASPOON SALTCARAMEL FILLED CHOCOLATE CANDYSUCH AS ROLLOS, CARAMELLO, CARAMEL TRUFFLES, ETC.Caramel CandyFilled Choco ateLava CakesDirectionsIn a double boiler or in a medium mixing bowl set over a pot ofboiling water, melt ½ cup butter and the chocolate. Set aside tocool slightly. Whisk in the eggs and egg yolks, cane sugar, vanillaextract, flour and salt. Using the remaining tablespoon of buttergrease 4 – 4 ounce oven safe ramekins. Fill the ramekins 2/3 of theway with batter and then place a caramel candy in the center ofeach, topping off with the remaining amount of batter. Insert thedual rack in the high position in the Turbo XP CookCenter, closethe lid, press the Turbo button set at 450 F, then the (-) to adjustthe time down to 9 minutes. Press stop/start to begin cooking.Once the cakes are finishing cooking, carefully use the tongs toremove them from the Turbo XP CookCenter, and allow to cool forabout 2-3 minutes on your counter. When you remove the cakes, ifyou notice they are very jiggly in the center, place back in theTurbo XP CookCenter to bake for about 2 more minutes.Place your serving plate on top of a ramekin and quickly flip over.Give a thump with your hand on the bottom of the ramekin andcarefully lift up to remove the cake. If you are having troubleremoving the cake, run a small offset spatula around the sides andthen flip. Top the cakes with some powdered sugar and enjoy!Copyright 2016 Gourmia. All Rights Reserved.Turbo XP CookCenter15

YIELD 1-2 SERVINGSPREP TIME 10 MINUTESCOOKING TIME 35 MINUTESTOTAL TIME 1 HOUR 5 MINUTESINGREDIENTSFo he potato chips1 LARGE RUSSET POTATO, SCRUBBED CLEAN1 TABLESPOON AVOCADO OR GRAPESEED OIL1 TEASPOON SMOKED PAPRIKA1 TEASPOON ONION POWDER1 TEASPOON CHILI POWDER1 TEASPOON LIGHT BROWN SUGAR½ TEASPOON GARLIC POWDER½ TEASPOON KOSHER SALT¼ TEASPOON CAYENNE PEPPERCopyright 2016 Gourmia. All Rights Reserved.Bar ecuePotato ChipsCut the potatoes into slices using a mandolin slicer set on1/8 inch thickness. Toss the potatoes with oil and thenplace them in the food roller basket. Insert the basket intothe Turbo XP CookCenter, close the lid and press the frybutton at 450 F, then press the ( ) to adjust the time up to35 minutes. Press start/stop to begin cooking.While the potato chips are cooking combine the spices in asmall bowl and set aside. Once the potato chips arefinished, using the tongs, carefully remove the roller basketfrom the Turbo XP CookCenter and empty the potato chipsinto a medium bowl. Toss the chips with 1-2 teaspoons ofseasoning, taste and adjust as necessary. Store extraseasoning for additional batches of chips. Let cool andserve right away.Turbo XP CookCenter16

Transfer the rack to the Turbo XP CookCenter, insert the rack in the machine, close the lid and press the Roast button set to 390 F. The time should automati-cally be set to 30 minutes. Press the start/stop button to begin cooking. Once the timer has nished, lift the lid, and using the

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Heavy engine mods required. RPM Range: 2000 - 7200 STAGE 4 - Full Race . DODGE V8 MAGNUM TRUCK DODGE V10 MAGNUM TRUCK Daily Driver RPM Range: Idle to 4800 Redline: 5000 rpm max . 318 340 318 360 318 360 318 360 318 360 318 CID 340 360 340 360 340 360 340

Foreign exchange rate Free Free Free Free Free Free Free Free Free Free Free Free Free Free Free SMS Banking Daily Weekly Monthly. in USD or in other foreign currencies in VND . IDD rates min. VND 85,000 Annual Rental Fee12 Locker size Small Locker size Medium Locker size Large Rental Deposit12,13 Lock replacement

SERVICE BULLETINS, INSTRUCTIONS, AND LETTERS Although the information contained in this manual is up-to-date at time of publication, users are urged to keep abreast of later information through Lycoming Service Bulletins, Instructions and Service Letters which are available from all Lycoming distributors or from the factory by subscription.

Grade 5-10-Alex Rider is giving it up. Being a teenage secret agent is just too dangerous. He wants his old life back. As he lies in the hospital bed recovering from a gunshot wound, he contemplates the end of his career with MI6, the British secret service. But then he saves the life of Paul Drevin, son of multibillionaire Nikolei Drevin, and once again he is pulled into service. This time .