Cuisinart TOB-5 User Manual - Page 17

¼ teaspoon freshly ground black pepper, divided ½ pound dried rigatoni pasta, cooked al dente according to manufacturer's instructions ¾ cup ricotta 8 ounces mozzarella cheese, shredded ¼ cup grated Parmesan 4 to 6 basil leaves, roughly torn Nonstick cooking spray 1. Preheat the Toaster Oven Broiler to 400°F on the Bake setting. Line the baking pan with aluminum foil. 2. P ut the broccoli, sausage, pepper, onion and garlic on the prepared pan. Toss with the oil and a pinch each of the salt and pepper. Roast in preheated oven, in the lower position, for about 15 minutes, or until sausage and vegetables have browned. Reduce temperature to 350°F. Put the rack in the lower position. 3. In a large mixing bowl, toss the roasted sausage and vegetables with the remaining ingredients, until well combined. 4. L ightly coat a two-quart baking dish with nonstick cooking spray. Add the pasta mixture. Cover with aluminum foil and bake in the preheated oven for about 30 to 40 minutes, or until cheeses are hot and bubbling. If a browned top is desired, uncover for the last 5 to 10 minutes. Nutritional information per serving (based on 8 servings): Calories 260 (53% from fat) • carb. 14g • pro. 17g • fat 16g • sat. fat 7g • chol. 40mg • sod. 383mg • calc. 341mg • fiber 1g Herb-Crusted Beef Tenderloin The Dijon-herb rub is a great recipe to keep on hand. It is perfect for this tenderloin, but also excellent for lamb. Makes six servings 1½ pounds trimmed beef tenderloin roast (preferably top cut) ½ teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper, divided 3 garlic cloves 2 fresh thyme sprigs, stems discarded 1 fresh rosemary sprig, stem discarded 1 fresh oregano sprig, stem discarded ½ teaspoon dried tarragon 3 tablespoons extra virgin olive oil 2 tablespoons Dijon-style mustard 1. Line the baking pan with aluminum foil. 2. P at beef dry with paper towels. Rub with ¼ teaspoon each of the salt and pepper; reserve. 3. P ut the garlic, herbs and the remaining salt and pepper in the bowl of a mini chopper or food processor fitted with the chopping blade. Process until chopped. With the chopper/processor running, add the oil in a slow and steady stream through the feed tube or drizzle hole. Process until combined. 4. R ub the mustard on the tenderloin. Evenly spread the herb mixture on top (a pastry brush makes this task quick and simple). Place beef on the prepared pan and put it into the lower position of the Toaster Oven Broiler. Set to 375°F on the Bake setting and roast for about 35 to 40 minutes, or until the internal temperature reads 125°F. Let meat rest 10 to 15 minutes before slicing. Nutritional information per serving: Calories 390 (77% from fat) • carb. 2g • pro. 20g • fat 33g • sat. fat 12g • chol. 80mg • sod. 350mg • calc. 18mg • fiber 0g 16