I n s t r u c t i o n a l M a n u a l & R e c i p e G u i d e
14
I n s t r u c t i o n a l M a n u a l & R e c i p e G u i d e
13
Pork Dijon
1
1
/
2
pounds pork tenderloin
2 teaspoons Dijon or other mustard
1 tablespoon extra virgin olive oil
3 cloves garlic, minced
Fresh ground pepper to taste
1 cup maple syrup
Place all ingredients in food canister. Push “ON.” When 9 minute cycle
is done remove pork from food canister. Roast in preheated oven at
350 degrees in a shallow pan, uncovered for 25 –30 minutes or until
internal temperature reaches 170 degrees. Serve immediately.
Caprese Salad
10 oz of fresh mozzarella cheese, cut in 1 inch cubes
1 container cherry tomatoes
8 leaves fresh chopped basil
1
/
4
cup balsamic vinegar
1
/
4
cup extra virgin olive oil
4 cloves fresh garlic, crushed
Salt and freshly ground pepper to taste
Remove tenderizing plate and place all ingredients in food canister.
Push “ON.” When 9 minute cycle is finished, serve immediately or
store in refrigerator covered with vacuum seal lid until ready to serve.
Herbed Chicken
4-6 chicken breast halves (bone in or bone out)
1 package of dry salad dressing mix (any flavor)
Add vinegar, olive oil and water as directed on package. Place all
ingredients in the food canister and push “ON”. When cycle is done
remove chicken from food canister and cook as desired.
Grilled Vegetables
Use favorite fresh vegetables such as zucchini, eggplant, mushrooms,
peppers, corn on the cob. Keep corn and small vegetables like
mushrooms whole. Slice larger vegetables like eggplant and zucchini
into thick pieces.
2 lbs fresh vegetables prepared as above
1
/
4
cup red wine vinegar
2 tablespoons balsamic vinegar
1
/
4
cup extra virgin olive oil
2 lemons, juiced
8 leaves fresh chopped parsley
3-4 leaves fresh chopped oregano
salt and freshly ground pepper to taste
Place all ingredients into food canister push “ON.” When 9 minute cycle
is done remove vegetables from food canister and cook as desired.
Barbecue Rub for Meat
Flank steak, spareribs, baby back ribs, pork shoulder, beef brisket or
London broil.
For 4-5 lbs of meat:
1
/
2
cup firmly packed dark brown sugar
2 tablespoons coarse-grain salt
1
/
4
cup course ground black peppercorns
1
/
4
cup hot paprika powder
1 tablespoon onion powder
2 tablespoons garlic powder
1 to 2 teaspoons ground cayenne pepper (optional)
2 tablespoons of Olive Oil
Place all ingredients into food canister, stir with a spoon and add meat
push “ON.” When 9 minute cycle is done remove meat from food
canister and cook as desired.
