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Tag: jet514u

Orange Roughy – 8 oz. (225 g)

Katie Fehlberg
April 11th, 2014
Seafood

Pretzel – 2 x 2 oz (55 g)

Katie Fehlberg
April 1st, 2014
Bakery

Cinnamon Rolls – Refrigerated (3-6°C)

Katie Fehlberg
April 1st, 2014
Desserts

Asparagus (fresh)

Add 1 tbsp. oil and 1 tsp. seasoned salt to asparagus before cooking.

Katie Fehlberg
April 1st, 2014
Vegetables/Vegetarian

Baked Potato, 13 oz. (370g)

Coat poato with olive oil to help crisp the skin and sprinkle with sea salt before cooking.

Katie Fehlberg
March 31st, 2014
Vegetables/Vegetarian

Shrimp – 12 oz. (340 g)

Katie Fehlberg
March 28th, 2014
Seafood

Sea Scallops

Katie Fehlberg
March 28th, 2014
Seafood

Salmon, 6 oz. (170 g)

Drizzle salmon with olive oil and sprinkle with salt and pepper before baking.

Katie Fehlberg
March 21st, 2014
Seafood

Salmon, 8 oz. (227 g)

Drizzle salmon with olive oil and sprinkle with salt and pepper before bake.

Katie Fehlberg
March 21st, 2014
Seafood

Toasted Italian Sub

Katie Fehlberg
March 21st, 2014
Subs/Sandwiches

Muffuletta Panini

Spread 1 oz. Giardiniera sauce on each side of French bread slice (see picture).
Place 2 slices ham, folded over, on each side.
Place 1 slice of Swiss cheese on each side.
Place 1 slice of salami on top of cheese (see picture).
Place both halves, open face, directly in the JET on the above settings.
Remove from oven with oven paddle (PA10).

(Note: Salami will be caramelized on top …

Katie Fehlberg
March 21st, 2014
Subs/Sandwiches

Crab Cakes

Katie Fehlberg
March 21st, 2014
Appetizers

Cherry Turnover (raw)

Katie Fehlberg
October 9th, 2013
Desserts/Sweets

Bread – Dinner Rolls (raw)

Katie Fehlberg
October 8th, 2013
Bakery

Pretzels, Cheddar – 5 each

Katie Fehlberg
October 8th, 2013
Prepared Foods

Pretzels – 6 each

Katie Fehlberg
October 8th, 2013
Appetizers