Hamilton Beach 25409 Use & Care - Page 12

840196901 ENv01.qxd:Layout 1 1/27/11 11:13 AM Page 12 Recipes (cont.) Brie and Dried Cranberry Quesadillas 8 (7- to 8-inch size) flour tortillas 1/2 onion, thinly sliced 4 ounces Brie cheese cut into 1/2-inch pieces 4 tablespoons dried cranberries Plug in unit and allow to heat until green preheat light glows (approximately 2 minutes). Place one tortilla in the center of the cooking surface. Sprinkle with 1 ounce of Brie cheese, 1 tablespoon onion, and 1 tablespoon dried cranberries. Top with second tortilla. Close lid by pressing firmly until lid is locked down. Bake 2-3 minutes or until cheese is melted through. Remove quesadillas using nonstick tongs or spatula. Transfer to serving dish and allow to sit 1 to 2 minutes before serving. Makes 4 quesadillas. Salsas/Toppings Mango Salsa 1 fresh mango, peeled and diced 1/2 small onion, diced 1/2 red pepper, seeded and diced 2 tablespoons lime juice Pinch of dried cayenne pepper Cilantro, chopped Place all ingredients into medium bowl, stir, cover, and let stand one hour prior to serving. TEST KITCHEN TIP: This salsa is great on baked fish! Egg Omelet 2 eggs, scrambled 1/4 cup shredded cheese Plug in unit and allow to heat until green preheat light glows (approximately 2 minutes). Mix together scrambled eggs and cheese in a bowl; then pour mixture in center of cooking surface. Cook approximately 2-3 minutes or until eggs begin to brown slightly. Remove eggs with nonstick tongs or spatula. Transfer to serving dish and eat. Makes 1 omelet. TEST KITCHEN TIP: Substitute egg whites for whole eggs, or use mushrooms, peppers, or other veggies for a healthy omelet. Pico de Gallo 4 ripe tomatoes, seeded and diced 1 large red onion, finely chopped 1/2 cup lime juice (about 2 limes) 1/2 jalapeno pepper, seeded and finely chopped 1 small clove garlic, finely chopped 1/2 teaspoon salt 1/2 cup cilantro, chopped Place all ingredients into medium bowl, stir, cover, and let stand one hour prior to serving. 12