24
CORIANDER-PEPPER CHOPS
Yield: 2 servings
2 1⁄2-inch pork loin chops
1 clove crushed garlic
1⁄2TBL ground coriander
1⁄2TBL coarsely ground black pepper
1⁄2TBL brown sugar
11⁄2TBL soy sauce
Combine all ingredients in a large sealable plastic bag and marinate for
30 minutes. Remove chops from marinade, discarding marinade. Arrange
in single layer in basket. Cook on TURBO 111⁄2minutes or until done.
FAJITAS
FAJITA MARINADE
1⁄4cup olive oil
1 TBL white wine vinegar
1⁄2tsp Tabasco®pepper sauce
1 TBL lemon juice
1⁄2tsp chili powder
1⁄2tsp salt
1⁄8tsp garlic salt
FAJITA MIXTURE
Yield: 2 Servings
1⁄2lb chicken breast tenders, cut in half lengthwise
1⁄2red pepper, sliced in 1⁄2-inch rings
1⁄2green pepper, sliced in 1⁄2 inch rings
1⁄2medium onion, sliced in 1⁄2-inch rings
4 flour tortillas
Prepare marinade in large sealable plastic bag. Add meat and vegetables.
Marinate for 30 minutes or overnight in refrigerator. Place vegetables and
meat in single layer in basket. Cook on TURBO 71⁄2minutes and BROWN
2 minutes or until done. Remove meat and vegetables mixture. Place
tortillas, one at a time into basket and warm on BROWN for 30 seconds
each. Serve with your favorite condiments: salsa, sour cream, shredded
cheese, avocado, or refried beans.
PILLSBURY®CINNAMON ROLLS
Yield: 8 rolls
12.4 oz tube Pillsbury® Cinnamon Rolls
1 handi-foil®brownie pan (9 5⁄16-inches x 6 7⁄8-inches x 1 1⁄4-inches)
non-stick spray
DO NOT PREHEAT THE OVEN. Place the rolls, cinnamon topping up, in
greased disposable lightweight foil pan. Place foil pan in basket and insert
into COLD oven. Press PREHEAT. When preheat cycle is over, IMMEDIATELY
cook on TURBO 2 minutes 10 seconds and CRISP 2 minutes or until done.
Remove and allow to cool slightly before icing.