Hamilton Beach 50111 Guida Utente
13
Ham and Swiss Strata
4 slices bread
5 ounces (140 g) Swiss cheese
2 eggs
1 cup (250 ml) milk
1 tablespoon (15 ml) prepared mustard
5 ounces (140 g) Swiss cheese
2 eggs
1 cup (250 ml) milk
1 tablespoon (15 ml) prepared mustard
1
⁄
8
teaspoon (0.63 ml) pepper
2 to 3 slices ham (torn in pieces)
Spray an 8-inch (20 cm) square baking dish with nonstick cooking spray.
Lay bread in the bottom of the dish overlapping if necessary. Cut cheese
into cubes, place in blender jar; cover. Process on high for 60 seconds.
Sprinkle cheese over bread. Place eggs, milk, mustard and pepper in
blender jar and process on high speed for 15 seconds. Add ham to blender
jar and pulse 3 or 4 times or until chopped to desired consistency. Pour
over bread and cheese. Bake at 350°F (180ºC) for 40 minutes or until set.
Yield: 2 servings.
Spray an 8-inch (20 cm) square baking dish with nonstick cooking spray.
Lay bread in the bottom of the dish overlapping if necessary. Cut cheese
into cubes, place in blender jar; cover. Process on high for 60 seconds.
Sprinkle cheese over bread. Place eggs, milk, mustard and pepper in
blender jar and process on high speed for 15 seconds. Add ham to blender
jar and pulse 3 or 4 times or until chopped to desired consistency. Pour
over bread and cheese. Bake at 350°F (180ºC) for 40 minutes or until set.
Yield: 2 servings.
Substitution: Egg substitute can be used in place of whole eggs.
Generally, use
Generally, use
1
⁄
2
cup (125 ml) of egg substitute instead of 2 eggs. Check
the egg substitute carton for the exact replacement amount.
Success Tip!
Purchase pre-shredded Swiss cheese to save time. Find it in the dairy
case with the rest of the cheese selections.
case with the rest of the cheese selections.
Hot and Spicy Pork Tenderloin
2 tablespoons (30 ml) sliced jalapeno peppers
5 pepperoncini, stems removed (optional)
3 shallots
1 tablespoon (15 ml) ground allspice
5 whole cloves
5 pepperoncini, stems removed (optional)
3 shallots
1 tablespoon (15 ml) ground allspice
5 whole cloves
1
⁄
2
cup (125 ml) vinegar
1
⁄
4
cup (60 ml) lime
1
⁄
4
cup (60 ml) brown sugar
1 teaspoon (5 ml) ground black pepper
1
1
1
⁄
2
cups (375 ml) olive oil
1 pound (450 g) pork tenderloin
Place all ingredients, except pork, in blender jar. Blend on low speed until smooth.
Pour over meat and marinade for at least one hour. Remove meat from marinade
and bake in 400°F (205ºC) oven for about 20-30 minutes, or until meat thermome-
ter reaches 160°F (71ºC). Yield: 4 servings.
Substitution: If fresh jalapenos or pepperoncini aren’t available, use canned
or pickled. Rinse and drain before using.
Place all ingredients, except pork, in blender jar. Blend on low speed until smooth.
Pour over meat and marinade for at least one hour. Remove meat from marinade
and bake in 400°F (205ºC) oven for about 20-30 minutes, or until meat thermome-
ter reaches 160°F (71ºC). Yield: 4 servings.
Substitution: If fresh jalapenos or pepperoncini aren’t available, use canned
or pickled. Rinse and drain before using.
Success Tip!
The compound in hot peppers that gives them their heat can also burn skin
and eyes (think self defense pepper spray). Wear rubber or plastic gloves
when handling hot peppers or wash hands thoroughly with soap and hot
water before touching face.
and eyes (think self defense pepper spray). Wear rubber or plastic gloves
when handling hot peppers or wash hands thoroughly with soap and hot
water before touching face.
Entrees
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