Black & Decker Toast-R-Oven TRO4200B - Manual (Page 9)

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UNLAYERED LASAGNA
4 cups hot cooked penne pasta
2 cups shredded Mozzarella cheese
2 cups packed chopped fresh spinach
1 cup coarsely shredded zucchini
1 ½ cups ricotta cheese
¼ cup shredded Parmesan cheese
2 tbsp. chopped parsley
2 large cloves garlic, minced
½ tsp. dried basil, crushed
1 jar (32 oz.) tomato basil pasta sauce
Preheat oven on BAKE at 375°F. In large bowl, combine pasta and 1 cup Mozzarella cheese;
add remaining ingredients, except reserved cheese. Stir to blend well.
Spoon into 2-quart baking dish. Top with reserved 1 cup Mozzarella cheese. Cover with
nonstick aluminum foil.
Bake in lower rack position with rack up for 30 minutes. Uncover and bake 20 minutes
longer or until hot and bubbling and cheese is golden.
Remove from oven and let rest at least 5 minutes before serving.
Makes about 8 servings.
WARM HAM AND SWISS OPEN FACE
1 cup shredded Swiss cheese
½ cup diced ham
¼ cup chopped green onions
¼ cup diced sundried tomatoes
2 tbsp. creamy Italian dressing
1 hoagie roll (about 9 inches long)
Preheat oven on BROIL at 450°F. In bowl, combine all ingredients, except roll. Blend well.
Cut hoagie roll in half, lengthwise. Broil in upper rack position with rack down and oven
door slightly ajar for 5 minutes or until bread is golden.
Remove from oven and spoon filling evenly over cut halves of roll. Return to oven and broil
until cheese is melted and beginning to brown lightly.
Makes 2 to 4 servings.
BROILED CURRIED CHICKEN FINGERS
¹/³ cup bottled ranch dressing
¼ cup chopped green onions
2 tbsp. chopped parsley
1 cup Japanese dry breadcrumbs (Panko)
½ tsp. salt
¼ tsp. black pepper
1 lb. chicken tenderloin strips
Cooking spray
Dipping Sauce:
¼ cup bottled ranch dressing
2 tbsp. honey mustard
½ tsp. curry powder
Preheat oven on BROIL at 400°F. In medium bowl, combine ¹/³ cup dressing, green onions,
and parsley. In shallow dish blend breadcrumbs, salt and pepper.
Dip chicken pieces into dressing mixture and coat evenly. Coat chicken in breadcrumb
mixture, turning to coat evenly. Arrange on waxed paper-lined platter. Cover and refrigerate
at least 30 minutes.
In small bowl, combine dipping sauce ingredients. Cover and set aside to allow flavors to
develop.
Arrange in single layer in bake pan/drip tray of oven. Spray with cooking spray. Broil in
upper rack position with rack down with oven door slightly ajar for 12 minutes or until
chicken tests done. Turn chicken halfway through cooking time.
Delicious served with garlic whipped potatoes and steamed snow peas and water chestnuts.
Makes about 4 servings.