Aroma ART-712SBH Buku Petunjuk - Halaman 6

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Recipes

Teriyaki Roast Chicken

whole chicken (about 4 lbs.)

1/2 cup

soy sauce

1/4 tsp.

garlic salt

1/4 tsp.

white pepper powder

1/4 cup

dry sherry

1/4 cup

sugar

11/2 tsp.

honey

3 slices

fresh ginger root

3 tbsp.

water

11/2 tbsp.

cornstarch

Pat the chicken dry with paper towels then place in a large bowl and set

aside. Combine soy sauce, garlic salt, white pepper powder, dry sherry, sugar,

honey, and ginger in a small saucepan on medium heat for 2-3 minutes. Mix

together water with cornstarch then stir into the saucepan to thicken the

sauce. Once thickened, remove the sauce from heat. Brush or coat the chicken

with the sauce, being sure to get inside crevices. Cover with plastic wrap and

refrigerate for 2 hours. Preheat the roaster to 325°F then place the chicken

onto the roasting rack. Allow to cook for 1½ hours or until the chicken's internal

temperature is 165°F then serve.

SERVES 4.

Vegetable Soup

6 tbsp.

peanut oil

small cabbages, cut into strips

2 cups

carrots, chopped

celery stalks, chopped

1 cup

green onion, chopped

41/2 quarts

water

3 tsp.

sherry

3 tbsp.

soy sauce

salt and pepper, to taste

Coat the bottom of the cooking pan with oil and set the temperature to 275°F.

Preheat the oil then add cabbage, carrots, celery, and green onions and sauté

until softened. Stir in water, soy sauce, sherry, salt and pepper. Cover with the

lid and simmer for 21/2 hours then serve in heat-safe bowls.

SERVES 10-15.

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.