RECIPES
SUNDAY MORNING BREAKFAST BREAD
1 pkg (8.5 oz.) corn muffin mix
1 egg
½cup half and half
½cup sour cream
½cup chopped toasted almonds
½cup dried cranberries
½cup raisins
Preheat Black & Decker® Countertop Oven to 400º F.
In large bowl, combine all ingredients. Blend (batter will be slightly lumpy) and let rest 3 to 4 minutes. Stir batter and spoon into greased
Bake for 20 minutes or until golden. Serve warm or at room temperature. Makes 9 servings.
BASIL LEMON HALIBUT
1½ cups halved cherry tomatoes 3 tbsp. chopped Italian parsley 1 tbsp. slivered fresh basil
1 tbsp. snipped fresh chives
1 tbsp. slivered lemon peel ½ tsp. kosher salt
2 tbsp. fresh lemon juice
1 tbsp. olive oil
2 halibut fillets (about 6 oz, ea.) ¼ tsp. garlic pepper
Preheat Black & Decker® Countertop Oven to 400º F. Meanwhile, in medium bowl, combine tomatoes, parsley, basil, chives, lemon peel, ¼ tsp. salt, lemon juice and olive oil; blend well.
Spoon into
Bake for 20 minutes or until fish flakes easily when tested with a fork. (Fish will have an internal temperature of 145º F.)
Makes 2 servings.
BROILLED PORK CHOPS WITH PEACH MANGO SALSA
½cup bottled mango chutney 1 small peach, chopped
¼ cup sliced green onion
1 small jalapeño, finely chopped
1 medium clove garlic, minced
2
1/8 tsp. pepper
In small bowl, combine chutney, peach, green onion, jalapeño and garlic. Cover and let stand at room temperature to blend flavors.
Place pork chops on broil rack in bake/broil pan. Season with salt and garlic pepper. Broil in preheated Black & Decker® Countertop Oven at 450º F for 7 minutes. Turn pork chops over and continue broiling until internal temperature of pork is 160º F when tested with a meat thermometer.
Serve chops with salsa.
Delicious served with garlic whipped potatoes and a fresh green salad. Makes 2 servings.
ENGLISH
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