Upload
rivahcat
View
767
Download
2
Embed Size (px)
DESCRIPTION
Here's a bonus recipe book to help you make use of your GT Xpress or Redi-Set-Go countertop cooker!
Citation preview
_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Printed in china
GTX
press 101 is a trademark of G
T Media, Inc. A
ll Rights R
eserved. ©
2005 GT M
edia, Inc. All R
ights Reserved.
ww
w.xpresslol.com
05-5081701
CO
OK
ING
NO
TES
C
hicken Pot Pie to Go
2 slices whole grain bread
1/2 cup mixed vegetables, or other leftover vegetables
1/2 cup chopped cooked chicken, beef or pork 1 cup m
ashed potatoes, divided 1/4 cup of grated cheddar or S
wiss cheese
Nonstick cooking spray
Spray w
ells lightly with cooking spray. P
lace a slice of bread into each w
ell. Top each with half of the vegetables and m
eat. Spoon the potatoes
over the mixture and top w
ith cheese. C
ook 8 minutes. S
erves 2. C
orn and Salmon C
akes 1/2 cup dried unflavored bread crum
bs 4 ounces leftover cooked salm
on, flaked, or 1 (6-ounce) can 1 Tablespoon D
ijon mustard
1/4 cup mayonnaise
1 Tablespoon lemon juice
1/2 cup grated cheddar or Sw
iss cheese 1/2 teaspoon each garlic and onion pow
der 1/2 cup corn chips, finely crushed N
onstick cooking spray C
ombine all ingredients except corn chips. Form
the mixture into tw
o ovals and coat w
ith corn chips. Spray w
ells lightly with cooking spray.
Place one oval in each w
ell. C
ook 8 minutes or until w
ell browned. Serves 2.
2
Individual Cheesecakes
Crust:
8 full sheets graham crackers, crushed, or 1 cup crum
bs 4 Tablespoons sugar 4 Tablespoons m
elted butter 1 teaspoon cinnam
on Filling: 1 (8-ounce) package cream
cheese 1/3 cup sugar 1 egg 1 Tablespoon lem
on juice 1 teaspoon vanilla N
onstick cooking spray C
ombine crust ingredients. S
et aside. With an electric m
ixer, combine
the filling ingredients, beating well for 3 m
inutes or until thickened and fluffy. Spoon 1/4 cup of the reserved crum
b mixture into each w
ell. P
ress down so that the crum
bs adhere to the sides of the wells. Top
with 1/2 cup filling m
ixture; sprinkle 2 teaspoons of crumbs over each
cake. C
ook 8 minutes. O
pen the Xpress and allow the cakes to stand 5
minutes before rem
oving. Spray the w
ells again and repeat the process. R
efrigerate the cakes for several hours before serving. Top w
ith fruit if desired. Serves 4.
ww
w.X
press101.com
LE
FTO
VE
RS
DE
SSER
T ID
EA
B
oston Cream
Donuts
2 frozen puff pastry shells, thawed
2 ounces prepared pudding 2 Tablespoons hot fudge sauce P
lace one pastry shell in each well.
Cook 15 m
inutes or until well brow
ned and puffed. Fill injector with 2
ounces of pudding. Place the injector needle into the side of the
cooked pastry shells and inject half of the pudding. Repeat the
process with the second shell. Spread half of the hot fudge sauce on
the top of each donut. Serves 2. V
ariation: Substitute jelly for pudding and sprinkle with pow
dered sugar. R
aspberry Chantilly F
illed White
Cake
3/4 cup white cake m
ix 1 egg 1/4 cup w
ater N
onstick cooking spray 3 Tablespoons frozen w
hipped topping, thawed
1 Tablespoon seedless raspberry jam
Raspberry sauce
Pow
dered sugar C
ombine the cake m
ix, egg and water. S
pray wells lightly w
ith cooking oil. Spoon half of the batter into each w
ell. C
ook 7 minutes or until a toothpick inserted in the center com
es out clean. A
llow the cakes to cool com
pletely before filling. Com
bine the w
hipped topping and jam. Fill the injector tube w
ith cream m
ixture. P
lace the injector needle into the side of the cooled cake and inject half of the cream
. Repeat the process w
ith the second cake. Top with
raspberry sauce and sprinkle powdered sugar. Serves 2.
ww
w.X
press101.com
10
Yesterday’s Donuts / Today’s F
rench Toast 2 ½
cups of crumbled donuts
1 egg, beaten 3/4 cup m
ilk 1/2 teaspoon vanilla N
onstick cooking spray C
ombine all ingredients. A
llow the m
ixture to stand for about a minute,
or until the donut crumbs soften and soak up m
ost of the liquid. Spray
wells lightly w
ith cooking spray. Spoon half of the m
ixture into each w
ell. C
ook 8 minutes or until w
ell browned. Serves 2.
Spinach and Potato Croquettes
1 cup mashed potatoes
1/4 cup grated cheddar or Parm
esan cheese 1/2 cup cooked chopped spinach 2 Tablespoons condensed cream
of mushroom
or other creamed soup
1/4 teaspoon each garlic and onion powder
1/4 cup dried flavored bread crumbs
Nonstick cooking spray
Com
bine all ingredients except bread crumbs. Form
mixture into tw
o ovals and coat w
ith bread crumbs. Spray w
ells lightly with nonstick
cooking spray. Place one oval in each w
ell. C
ook 8 minutes or until w
ell browned. Serves 2.
Stuffed Spaghetti Pies 2 cups chopped cooked spaghetti, coated w
ith tomato sauce, divided
2 Tablespoons grated mozzarella
1 Tablespoon grated Parmesan cheese
6 small m
eatballs N
onstick cooking spray S
pray wells lightly w
ith cooking spray. Com
bine spaghetti and cheeses. Spoon 1/2 cup of spaghetti m
ixture into each well. Top w
ith m
eatballs. Spoon 1/2 cup spaghetti over the m
eatballs in each well.
Cook 8 m
inutes or until well brow
ned. Serve with additional sauce if
desired. Serves 2.
ww
w.X
press101.com 3
S
ave time and m
oney on those expensive frozen pocket sandw
iches. Now
you can make your ow
n pocket sandwiches
using your favorite fillings. Whether you bake them
thoroughly to eat right aw
ay or pre-bake a bunch and refrigerate them so your
kids can reheat as many as they w
ant for an after-school snack, you w
ill love the results. Try the recipes below and then use your
imagination to create your ow
n pockets. They are great for any m
eal and even dessert. You can use refrigerated biscuits, crescent rolls, pizza or French bread dough, frozen puff pastry shells or pastry sheets, or try the H
omem
ade Dough recipe
below.
General instructions for U
sing the Pocket Maker
Place dough to be rolled on a lightly floured board and sprinkle the top of the dough lightly w
ith flour. Roll out the
dough. Open the pocket m
aker and position it onto the dough, placing it face up over the dough. U
se the bottom as
a press to cut out dough circles. Press down firm
ly, cutting through the dough, and rotate 1/4 turn. C
ombine filling
ingredients. Place a dough circle into the opened pocket m
aker with the handles facing tow
ard you (one handle at the 6 o’clock position and the other at the 12 o’clock position), m
aking sure the dough reaches the edges all around. Spoon about 1/2 cup of the m
ixture into the bottom section of the
dough circle that is closest to you. Fold the lid over but do not press dow
n. Open. Arrange the top of the dough over
the filling to be sure the dough reaches the edges of the circle. Place a sm
all piece of plastic wrap over the top of the
folded sandwich. C
lose the lid and press down firm
ly to crim
p the edges of the sandwich. R
emove the pocket from
the press. R
epeat this process with rem
aining dough and ingredients until all the pockets are form
ed. w
ww
.Xpress101.com
4
POC
KE
T M
AK
ER
RE
CIPE
S
Inside Out M
arinated Teriyaki Chicken
2 ounces teriyaki marinade or sauce
2 (6-ounce) chicken breasts 2 Tablespoons dried plain bread crum
bs N
onstick cooking spray Fill the injector tube w
ith teriyaki marinade, Inject the liquid into the side
of the chicken breast in several places. Coat the chicken w
ith the crum
bs. Spray w
ells lightly with nonstick cooking spray. P
lace one piece in each w
ell. Cook 15 m
inutes. Serves 2. Spicy B
arbecued “Fried” Boneless Pork C
hops 2 Tablespoons prepared barbecue sauce 1 teaspoon hot pepper sauce 1 teaspoon lem
on juice 2 (6-ounce) boneless center cut pork chops, cut 1 inch thick 3 Tablespoons flavored bread crum
bs C
ombine the first three ingredients and spoon into injector tube. Inject
the liquid into the side of the meat in several places. C
oat the pork with
the crumbs. Spray w
ells lightly with nonstick cooking spray. P
lace one piece in each w
ell. C
ook 15 minutes. Serves 2.
Honey M
ustard Salmon en C
route 2 Tablespoons honey m
ustard barbecue sauce 1 teaspoon lim
e or lemon juice
2 (6-ounce) pieces salmon filet, skin rem
oved 2 frozen pastry shells, thaw
ed and rolled into an 8-inch circle C
ombine the first tw
o ingredients and spoon into injector tube. Inject the liquid into the side of the fish in several places. P
lace the fish in the center of the pastry. Fold tw
o sides over the fish, and then fold the other tw
o sides to enclose the fish totally and form a packet. S
pray wells
lightly with nonstick cooking spray. P
lace one piece in each well.
Cook 15 m
inutes. Serves 2. w
ww
.Xpress101.com
9
Y
ou can make delicious B
oston cream or jelly donuts, w
ithout frying, in less than half an hour. These flaky donuts are m
ade from thaw
ed frozen puff pastry shells and injected w
ith pudding, jelly or whipped topping,
and then sprinkled with pow
dered sugar or topped with fudge sauce.
What could be easier or tastier?
Inject your chicken, fish or meat w
ith your favorite barbecue sauce, teriyaki sauce or honey m
ustard. Now
you are marinating from
the inside out! The liquid infuses the inside of the m
eat or fish, while
allowing a sm
all amount to com
e through to the surface. This liquid form
s a perfect barrier when the m
eat is topped with bread crum
bs or w
rapped in pastry dough. As the food cooks, the flavors m
eld for a m
outhwatering treat. S
olid pieces will get caught in the needle, so use
liquids or smooth solid filling.
General Instructions for U
sing the Injector: To U
se: To rem
ove the plunger from the injector tube, draw
it toward you until
the black rubber gasket is at the end of the tube. Angle the shaft to the
side while you pull the plunger out of the tube.
To Fill with Thin Liquids:
Hold your finger over the hole in the injector tube. P
our in the liquid. Tilt the tube and place the plunger back into the tube. H
old the tube upright and put the needle onto the end of the tip. W
hile holding upright, press up on the plunger until the liquid is close to the needle. P
lace the needle into the side of the food to be filled, and inject it in several places. Thin liquids w
ill pour out of the needle when you rem
ove it from the food, so
be sure to hold the injector on an upward angle w
hile removing it, and
then in an upright position. Continue until all of the liquid has been
injected. To Fill w
ith Thicker Fillings: W
hen filling the tube with thicker fillings such as pudding, cream
or jelly, it m
ay be necessary to tap the tube on the counter to move the filling
downw
ard. Place the plunger back into the tube. Put the needle onto the
end of the tip and press down on the plunger until it is close to the top of
the filling. Place the needle into the side of the food to be filled and inject
it in several places. To C
lean: D
isassemble and run w
ater through the injector tube. Soak the needle in w
ater to remove any leftover filling, or fill a cup w
ith water, place the
assembled injector into the w
ater, and draw the w
ater up into the tube. P
ress the plunger down and allow
the water to w
ash through the tube. R
epeat if necessary until the tube is clean.
8 ww
w.X
press101.com
FLA
VO
R IN
JEC
TO
R R
EC
IPES
Hom
emade D
ough 2 1/4 cups biscuit m
ix 1/2 cup m
ilk C
ombine biscuit m
ix and milk and form
into dough. Place the biscuit
dough onto a lightly floured board or plastic wrap. S
prinkle the top of the dough lightly w
ith flour. Roll the dough into a 14x12 rectangle. P
ress out four dough circles. Spoon 1/2 cup of desired filling m
ixture into the bottom
section of the dough circle. Close the lid and press dow
n firmly to
crimp the edges of the sandw
ich. Repeat the process w
ith remaining
dough and ingredients. Spray wells lightly w
ith nonstick cooking spray. C
ook as directed in the following recipes.
Barbecued C
hicken and Corn
Pockets 1 (11-ounce) refrigerated French bread dough or 1 (13.8-ounce) refrigerated pizza crust dough 1 1/2 cups of chopped cooked chicken 1 cup barbecue sauce 1 cup cheddar cheese 1 cup canned or frozen corn, defrosted U
nroll bread or pizza dough onto a lightly floured board or plastic wrap.
Sprinkle the top of the dough lightly w
ith flour. Press out four dough
circles. Com
bine all the remaining ingredients. P
lace a dough circle into the opened pocket m
aker. Spoon about 1/2 cup of the m
ixture into the bottom
section of the dough circle. Close the lid and press dow
n firmly to
crimp the edges of the sandw
ich. Repeat the process w
ith remaining
dough and ingredients. Spray wells lightly w
ith nonstick cooking spray. P
lace one in each well.
Cook 8 m
inutes* or until well brow
ned. Cook rem
aining 2 pockets. S
erves 4. *S
andwiches can be partially cooked for 4 m
inutes and refrigerated for reheating at a later tim
e. To reheat, spray the spray wells lightly w
ith nonstick cooking spray. C
ook 8 minutes.
ww
w.X
press101.com
5
Veggie Pockets
4 unbaked refrigerated biscuits 1/2 cup chopped cooked spinach, drained 1/4 cup chopped cooked carrots 1/4 cup chopped cooked greens beans 2 teaspoons ranch dressing 2 Tablespoons grated cheddar, S
wiss, or m
ozzarella cheese S
alt and pepper to taste P
lace 2 biscuits, side by side, onto a lightly floured board and sprinkle the top of the dough lightly w
ith flour. Roll the biscuits together to form
one dough round. R
epeat with the rem
aining two biscuits. C
ombine all the
remaining ingredients. P
lace a dough circle onto the opened pocket m
aker. Spoon about 1/2 cup of the m
ixture into the bottom section of the
dough circle. Close the lid and press dow
n firmly to crim
p the edges of the sandw
ich. Repeat the process w
ith remaining dough and ingredients.
Spray w
ells lightly with nonstick cooking spray. P
lace one in each well.
Cook 8 m
inutes. Serves 2.
Cherry Turnovers
1 (17.2-ounce) package frozen puff pastry sheets, thawed for
30 minutes
2 cups cherry or other flavored fruit pie filling N
onstick cooking spray P
owdered sugar
Unfold the pastry dough onto a lightly floured board or plastic w
rap. S
prinkle the top of the dough lightly with flour. P
ress out two dough
circles from each sheet. C
ombine all the rem
aining ingredients. Place a
dough circle into the opened pocket maker. Spoon about 1/2 cup of the
mixture into the bottom
section of the dough circle. Close the lid and
press down firm
ly to crimp the edges of the sandw
ich. Repeat the
process with rem
aining dough and ingredients. Spray wells lightly w
ith cooking spray. P
lace one turnover in each well.
Cook 14 m
inutes or until well brow
ned. Cook rem
aining 2 turnovers. S
erves 4. 6
ww
w.X
press101.com
GT M
eatball Pocket Sandwiches
1 (11-ounce) refrigerated French bread dough or 1 (13.8-ounce) refrigerated pizza crust 8 (1 -ounce) frozen cooked m
eatballs, defrosted 3/4 cup shredded m
ozzarella cheese 2 Tablespoons grated Parm
esan cheese 1 cup prepared tom
ato sauce U
nroll bread or pizza dough onto a lightly floured board or plastic wrap.
Sprinkle the top of the dough lightly w
ith flour. Press out four dough
circles. Com
bine all the remaining ingredients. P
lace a dough circle into the opened pocket m
aker. Spoon about 1/2 cup of the m
ixture into the bottom
section of the dough circle. Close the lid and press dow
n firmly
to crimp the edges of the sandw
ich. Repeat the process w
ith remaining
dough and ingredients. Spray wells lightly w
ith the nonstick cooking spray. P
lace one in each well.
Cook 8 m
inutes* or until well brow
ned. Cook the rem
aining 2 pockets. S
erves 4. *S
andwiches can be partially cooked for 4 m
inutes and refrigerated for reheating at a later tim
e. To reheat, spray the wells lightly w
ith nonstick cooking spray. C
ook 8 minutes or until w
ell hot. V
ariation: Pepperoni Pizza —
Substitute 1 cup chopped pepperoni for the m
eatballs. w
ww
.Xpress101.com
7