Aroma ART-712SB Buku Petunjuk - Halaman 6

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Recipes

Cauliflower and Carrot Casserole

2 cups

cauliﬂower, chopped

1 cup

carrots, chopped

(12-oz.) can cream of mushroom soup

1/8 tsp.

black pepper

1/2 cup

milk

(2.8-oz.) can crispy fried onions

salt, to taste

Place the roasting rack on top of the cooking pan and preheat the roaster

oven to 350°F. Mix together the cauliﬂower, carrots, cream of mushroom

soup, black pepper, and milk in a 1.5-quart casserole dish. Cover with tin

foil, place the casserole on top of the roasting rack then cover with the lid.

Allow the casserole to bake for about 30 minutes then remove the tin foil

and top with a sprinkling of crispy fried onions. Adjust the temperature

to 450°F and bake for another 5 minutes or until the onions are golden

brown then serve.

SERVES 6-8.

Low-Fat Blueberry Oat Muffins

egg

21/2 tbsp.

brown sugar

1/4 cup

milk

1/2 tsp.

salt

1 tsp.

vanilla extract

1/2 cup

ﬂour

3/4 cup

oat bran

11/2 tsp.

baking powder

2 cups

blueberries

1 tbsp.

vegetable oil

Place the roasting rack on top of the cooking pan and preheat the roaster

oven to 400°F. Whisk together the egg, sugar, milk, salt, and vanilla

extract in a large bowl. Once incorporated, stir in ﬂour, oat bran, and

baking powder. Mix until the batter becomes a thick consistency then stir

in the blueberries. Grease a 6-cup muffin pan or line with cupcake liners

then fill each muffin cup with the batter. Place the muffin pan on top of

the roasting rack and bake for 18-20 minutes, or until the muffin tops are

golden brown.

SERVES 6-8.

For additional recipes, visit us at

www.AromaCo.com

10.

Recipes

Roast Lamb

leg of lamb (5-6 lbs.)

11/2

large onions, thinly sliced

5-6

garlic cloves, chopped

1/3 cup

extra virgin olive oil

1/2 cup

dry red wine

1/2 cup

light soy sauce

21/2 tsp.

fresh thyme, chopped

salt and pepper, to taste

Combine all ingredients except the onions in a large bowl. Place the lamb

into the bowl and coat with the marinade then cover with plastic wrap

and refrigerate overnight. Place the roasting rack on top of the cooking

pan and preheat the roaster oven to 325°F. Place the lamb on top of the

roasting rack then arrange the onions on the lamb or surrounding the

meat. Roast for 11/2 to 31/2 hours, or until the lamb's internal temperature

is 145°F. Occasionally open the lid using caution and baste with the

remaining marinade. After finished cooking, remove the lamb from the

roaster and allow it to rest for 5-10 minutes before cutting and serving.

SERVES 4-6.

Beef Ribs

6 lbs.

beef ribs

3 tbsp.

olive oil

garlic cloves, minced

2 tbsp.

kosher salt

1 tbsp.

black pepper

1 tbsp.

fresh thyme, chopped

1 tbsp.

fresh rosemary, chopped

1 tsp.

sugar

1/2 tsp.

ground allspice

1/4 tsp.

cayenne pepper

Place the roasting rack on top of the cooking pan and preheat the

roaster oven to 250°F. Thoroughly mix garlic cloves, salt, pepper, thyme,

rosemary, sugar, allspice, and cayenne pepper in a large bowl. Brush

olive oil over the entire surface of the rib roast then massage in the dry

rub. Place the rib roast on top of the roasting rack then cover with the

lid and allow to roast for 2 hours. After 2 hours have passed, adjust the

temperature to 400°F and roast for an additional 30 minutes then serve.

SERVES 8-12.

For additional recipes, visit us at

www.AromaCo.com

11.