PPTI Fun Recipes of the Week (Open House - July 1, 2013)

GRILLED PORK LOIN IN RAINBOW SALAD

Ingredients :

Carrots             -  use cone no. 2 of SM machine

Cucumber            - use cone no. 5

Curie.              -  use cone no. 4

Romaine lettuce

Iceberg lettuce

Ripe mango.         -  use cone no 2

Cherry tomatoes

Pork loin           - sliced marinated with salt and pepper

Dressing:
  

Light mayonnaise

Apple cider vinegar

Brown sugar

Procedure:

1. Mix all vegetables and fruits in a bowl

2. Arrange properly in a serving dish

         - grill the pork loin using the square griddle

         - cut into strips and sprinkle on top of the salad mixture

3. Add dressing

4. Chilled before serving

 

CREAM DORY WITH ASPARAGUS WRAPPED IN BACON

Electric Skillet
 
Ingredients:
   
Cream dory.                                               - cut in serving size
Asparagus
Bacon
Quick melt cheese                                   - cubed
Toothpick to lock

Procedure:

1. Marinate cream dory with salt and pepper and lemon

2. Wrapped in bacon and asparagus

3. Add cheese before locking

4. Set skillet to 150 degrees  and cook in 15 minutes

  

STIR FRY SIRLOIN WITH FRENCH BEANS AND YELLOW PEPPER

MINI WOK or BRAISERPAN PAN

Ingredients:

Beef sirloin cut into strips

French beans

Yellow bell pepper

Chopped garlic, onions

Soy sauce, salt and pepper to taste

Procedure:
1. Marinate sirloin in soy sauce and pepper

2. Sauté garlic and onions greaseless

3. Add beef and French beans

4. Stir occasionally then add yellow pepper,

5. Add ground pepper and salt to taste

HONEY SPICED FRESH WATER PRAWNS

MINI WOK
 
Ingredients:
   
Chopped garlic
Chopped onions
Fresh water prawns. Or suahe
Chili paste
Honey salt and pepper
 
Procedure:
   
Pre heat wok, sauté garlic and onions until brown
Add prawns
Add chili paste and honey
Add salt and pepper to taste

BAKED OR GRILLED CHICKEN IN WHITE SAUCE

12" Electric skillet or 10.5 gourmet pan

Ingredients:

Chicken breast deboned and skin off

Garlic

onions

Carrots

celery

green and red bell pepper

Yoghurt

Salt and pepper
 

Procedure:
  

1. Marinate chicken breast with salt and pepper

2. Baked in skillet or grilled in 10.5 gourmet pan

3. Sauté garlic onions, carrots, celery red and green bell pepper

4. Add yoghurt

5. Seasoned with salt and pepper