Recetas para asaderas de inserción

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Papas al horno

3 a 4 libras (1,35 a 1,8 kg) de papas, alrededor de 5 a 8 papas

Lave las papas y perfore con un tenedor. Apile las papas en la asadera de inser- ción de modo que no toquen los lados. Coloque la tapa sobre el horno asador y hornee a 400°F (205ºC) durante 1 hora y 15 minutos o hasta que estén tiernas cuando se las perfore con un tenedor.

Costillas asadas con miel

Para la marinada:

1 cucharadita (5 ml) de ajo picado

1 taza (250 ml) llena de azúcar moreno

1 taza (250 ml) de miel

1⁄4 taza (60 ml) de vinagre de sidra

1⁄4 taza (60 ml) de salsa Worcestershire

1 cucharada (15 ml) de sal

2 cucharaditas (10 ml) de jengibre molido

1 cucharadita (5 ml) de Tabasco

4 costillares de cerdo (alrededor de 4 libras [1,8 kg])

Mezcle bien el ajo, el azúcar moreno, miel, vinagre, Worcestershire, sal, jengibre y Tabasco. Corte las costillas para que entren en la asadera de inserción sin tocar los lados. Cubra las costillas con la marinada. Coloque las costillas en la asadera de inserción y vierta una taza de marinada sobre las costillas. Ase a 350°F (180ºC) durante una hora. Agregue la marinada restante y ase durante una hora más.

Alcanza para 4 porciones.

Estofado de carne asado al horno

2 libras (900 g) de carne vacuna de cuarto delantero, cortada en cubos de 1 pulgada (2,5 cm)

1 bolsa de una libra (450 g) de zanahorias bebé 2 papas grandes, en cubos

2 latas de 103⁄4 onzas (309 g) de crema condensada de sopa de tomate 3 tazas (750 ml) de agua

Un sobre de 1,5 onzas (45 g) de mezcla de condimentos para estofado de carne

Coloque la carne, las zanahorias y las papas en la asadera de inserción. En un tazón, bata la sopa, el agua y el paquete de condimento. Distribuya sobre la carne y los vegetales. Cubra y cocine a 250°F (120ºC) durante 3 horas o hasta que la carne esté tierna. De vez en cuando quite la tapa y mezcle. Alcanza para 4 a 6 porciones.

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