Toastess TFP-11 Mode D'emploi page 16

Booklet TFP-11 6/4/02 2:12 PM Page 16
Chicken and Vegetable Stew
2 tsp. (10 ml) vegetable oil
2 lbs. (1 kg) chicken, cut up
1 medium onion
1/4 tsp. (1.5 ml) red pepper flakes
4 cloves garlic, minced
3 carrots, peeled and cut in chunks
3 large potatoes, cut in chunks
2 small white turnips, peeled and cut in chunks
1 can(19oz/540ml) whole tomatoes
1 cup (250 ml) chicken stock
salt and pepper
Preheat Skillet to 350º (175ºC). Add oil. Season chicken pieces with salt and
pepper and brown for 5 minutes on each side. Remove chicken and set aside.
Drain fat from skillet then add onion, garlic and red pepper flakes. Cook for
2 – 3 minutes. Add the carrots, potatoes and white turnips. Add chicken stock
and stir in tomatoes, breaking up with a spoon. Bring to a boil and return
chicken pieces to skillet. Cover and reduce heat to 250ºF (120ºC). Simmer for
40 – 45 minutes or until chicken is tender. Adjust seasonings and serve.
Roast Pork with Mushrooms
3 lb. (1.4 kg) pork loin roast
2 tbsp. (30 ml) oil
1 tsp. (5 ml) salt
1/4 tsp. (1.5 ml) pepper
1 tbsp. (15 ml) Dijon mustard
2 tsp. (10 ml) rosemary
4 cloves garlic, minced
2 medium onions
1 lb. (454 g) mushrooms, sliced
1 tbsp. (15 ml) tomato paste
2 cups (500 ml) chicken stock
1 tbsp. (15 ml) cornstarch
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