125 Best Toaster Oven Recipes

Overview

More than 40 million people in the U.S. own toaster ovens.

Toaster ovens are very versatile and convenient. With their ability to toast, bake, broil, top brown and keep food warm, they do the job of a toaster and a full size oven in one countertop unit. Ideal in any home, these ovens save space and energy.

Most toaster ovens are used only for making open-faced sandwiches or simple broiling. However, there is an endless variety of recipes and ...

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Overview

More than 40 million people in the U.S. own toaster ovens.

Toaster ovens are very versatile and convenient. With their ability to toast, bake, broil, top brown and keep food warm, they do the job of a toaster and a full size oven in one countertop unit. Ideal in any home, these ovens save space and energy.

Most toaster ovens are used only for making open-faced sandwiches or simple broiling. However, there is an endless variety of recipes and meals you can make in a toaster oven. The 125 Best Toaster Oven Recipes provides dozens of tantalizing recipes for such tempting dishes as:

  • Shrimps with Pesto and Prosciutto for entertaining
  • Chicken Breast with Pesto and Mozzarella for a perfect weekday meal
  • Oven Beef Stew, a comfort food favorite
  • Stuffed Pork Loin Roast with Cran-Apple
    Sauce
  • Baked Spaghetti Pie, a favorite one-dish meal
  • Red Pepper Quiche for a satisfying lunch or brunch
  • Nachos, perfect for your next party

125 Best Toaster Oven Recipes also provides practical tips and techniques, menu suggestions and valuable information on the wide variety of styles and sizes of toaster ovens available today.

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Product Details

  • ISBN-13: 9780778800866
  • Publisher: Rose, Robert Incorporated
  • Publication date: 4/3/2004
  • Pages: 192
  • Sales rank: 486,788
  • Product dimensions: 6.90 (w) x 9.90 (h) x 0.60 (d)

Meet the Author

Linda Stephen is a professionally trained chef whose recipes have appeared in magazines and cookbooks. She runs her own cooking school, Linda's Country Kitchen.

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Table of Contents

Acknowledgments
Introduction

About Toaster Ovens

  • Advantages
  • Oven Features
  • Oven Settings
    • Toast
    • Bake
    • Broil
    • Convection Bake
  • Cookware
  • General Tips
  • Make Ahead
  • Food Safety
  • Recommended Safe Temperatures for Doneness
  • About the Recipes
Appetizers and Snacks
  • Shrimp with Pesto and Prosciutto
  • Garlic Shrimp and Mushrooms
  • Coconut Shrimp
  • Salmon Satays
  • Roasted Peppers with Caper Tapenade
  • Mediterranean Stuffed
    Mushrooms
  • Onion and Olive Pizzettes
  • Crab Melts
  • Mushroom Bruschetta
  • Tomato and Basil Bruschetta
  • Baked Brie with Peach Cranberry Topping
  • Salsa, Crab and Cheese Spread
  • Roasted Almonds
  • Open-face Chicken Pita
  • Nachos
  • Sacha's Snacks
Fish and Seafood
  • Baked Lemon Salmon with Mango Salsa
  • Soy-glazed Salmon
  • Salmon in Phyllo
  • Lemon Dill Tilapia
  • Halibut Provençal
  • Fish Fillets on Spinach Leaves
  • Fish Fillets in Sweet and Sour Tomato Sauce
  • Baked Cajun Catfish
  • Orange Pesto Fish Kabobs
  • Roasted Fish Fillets with Crumb Topping
  • Pizza-flavored Fish Sticks
  • Salmon and Tuna Loaf
  • Salmon and Potato Scallop
  • Herbed Crumbed Scallops
  • Seafood Rice Gratin
Poultry
  • Roast Chicken with Orange and Sage
  • Chicken Drumstick with Barbecue Sauce
  • Tandoori Chicken with Raita
  • Caesar Chicken
  • Chicken Curry with Apples
  • Chicken Cacciatore
  • Swedish Chicken Meatballs
  • Chicken with Orange
  • Chicken Breasts with Pesto and Mozzarella
  • Chicken Osso Bucco
  • Chinese Jerk Chicken Wings
  • Pecan-crusted Chicken
  • Chicken
    Tetrazzini
  • Cornish Hens with Ginger Sesame Glaze
  • Turkey Breast with Maple Chipotle Glaze
Meat
  • Striploin Steak Roast with Green Sauce
  • Oven Beef Stew
  • Beef Tenderloin with Mustard Horseradish Sauce
  • Homestyle Meatloaf
  • Roast Beef and Potatoes
  • A Different Shepherd's Pie
  • Meatballs with Teriyaki Sauce
  • Sausage and Penne Bake
  • Chili Cheese Dog Bake
  • Bill's Oven Chili
  • Stuffed Peppers
  • Stuffed Pork Loin Roast with Cranapple Sauce
  • Sweet and Sour Pork
  • Southwestern Spareribs
  • Thai Pork Tenderloin
  • Crusted Pork Chops with Tomato
    Salsa
  • Braised Veal with Sweet Potatoes
  • Herbed Butterflied Leg of Lamb
  • Honey Mustard Lamb Chops
Meatless Main Courses
  • Old-fashioned Macaroni and Cheese
  • Rotini with Cheese and Corn
  • Spaghetti Pie
  • Pasta with Cherry Tomatoes and Feta
  • Mexican Tortilla Pie
  • Lentil and Chèvre Casserole
  • Brown Rice and Lentil Bake
  • Chickpeas in Tomato Sauce
  • Sweet and Sour Tofu
  • Corn and Salsa Quesadillas
  • Portobello Mushroom Burgers
  • Open-face Med Sandwich
  • Zucchini and Feta Flan
Vegetables and Side Dishes
  • Stuffed
    Baked Potatoes
  • Roasted Mini Potatoes
  • Sweet Potato Wedges with Savory
  • Potato Cake
  • Grated Potato and Cheese Bake
  • Hash Brown Gratin
  • Butternut Squash and Fennel
  • Rainbow Pepper Salad
  • Ratatouille
  • Peperonata
  • Tomatoes Provençal
  • Baked Asparagus with Parmesan
  • Cauliflower au Gratin
  • Mashed Turnip Puff
  • Corn and Red Peppers
  • Mushroom Rice Pilaf
  • Apple Stuffing Casserole
Breakfast and Brunch
  • Good Morning Grapefruit
  • Breakfast Squares
  • Oatmeal Cinnamon French Toast
  • Spanish Potato
    Frittata
  • Goat Cheese and Herb Soufflé
  • Red Pepper Quiche
  • Apple Noodle Casserole
  • Mushroom Bread Cups
  • Monte Cristo Sandwiches
  • Chicken Turnovers
  • Baked Sausages and Apples
  • Country Ham Loaf
  • Corned Beef Hash
Breads, Muffins, Cookies and Bars
  • Banana Bread
  • Citrus Tea Bread
  • Farmhouse Seed Bread
  • Raisin and Rosemary Soda Bread
  • Cornbread
  • Garlic Cheese Bread
  • Dinner Rolls
  • Old-fashioned Tea Biscuits
  • Banana Oatmeal Muffins
  • Lemon Ginger Fruit Muffins
  • Date Orange
    Muffins
  • Apple Snacking Muffins
  • Peanut Butter Chocolate Chip Cookies
  • Macadamia Nut Cookies
  • Lemon Poppy Seed Cookies
  • White Chocolate Pecan Blondies
  • Lemon Bars
  • Date Ginger Bars
  • Rocky Road Bars
  • Butterscotch Coconut Bars
Desserts
  • Cinnamon Pecan Coffee Cake
  • Pineapple Upside-down Cake
  • Pear Ginger Cake
  • Mediterranean Orange Cake
  • One-bowl Chocolate Mocha Cake
  • Blueberry Almond Crisp
  • Apple Ginger Crisp
  • Peach Melba Cobbler
  • Apple Crumble Pie
  • Pineapple Samurai
  • Peaches with
    Amaretti Cookies
  • Baked Apples
  • Pears with Honey and Rosemary
  • Vanilla Custard
  • Sticky Toffee Pudding
  • Baked Alaska

Index


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Preface

Introduction

I saw my first toaster oven twenty years ago, when I was staying with a friend who used it to toast bread and bagels. But I didn't get one of my own until I wrote The Best Convection Oven Cookbook, which included a chapter of convection toaster oven recipes. That's when I first started to actually cook in the toaster oven, and right away I was hooked.

Over the many years that I have been cooking, teaching and catering, I have become used to cooking meals for anywhere from six to two hundred people. So it was second nature to me to turn on the big kitchen oven when I was at home, even when I was cooking for just a few people.

Then I realized that this convenient countertop item was really just a tiny oven, and that it really would cook. I could make entire meals for three or four in it. I could bake cakes, pies and bread in it. I could roast and broil in it. An I
could even use it for reheating and toasting bread and bagels! Now the toaster oven is a permanent appliance in my kitchen.

Not only convenient for students, singles, young couples, empty-nesters and retirees, the toaster oven is also ideal for families. Kids can easily learn to make themselves nachos, mini pizzas and French toast. It's perfect for whipping up a Spaghetti Pie (page 100) for a weekday meal, or Beef Tenderloin (page 78) and Baked Alaska (page 182) for a special-occasion dinner for two.

And at a time when we are all faced with soaring energy costs and even blackouts, consumers are becoming more aware of how much energy large appliances use. Why turn on the big oven when the toaster oven will do the same task?

As a cautious consumer and veteran cook, it takes me a long time to change my habits and my equipment. But I have quickly become a cheerleader and advocate of the toaster oven, and I now use it almost daily.

And my friend? She now has a stepped-up model of a toaster oven that she uses more often than she uses her standard oven.

Read More Show Less

Introduction

Introduction

I saw my first toaster oven twenty years ago, when I was staying with a friend who used it to toast bread and bagels. But I didn't get one of my own until I wrote The Best Convection Oven Cookbook, which included a chapter of convection toaster oven recipes. That's when I first started to actually cook in the toaster oven, and right away I was hooked.

Over the many years that I have been cooking, teaching and catering, I have become used to cooking meals for anywhere from six to two hundred people. So it was second nature to me to turn on the big kitchen oven when I was at home, even when I was cooking for just a few people.

Then I realized that this convenient countertop item was really just a tiny oven, and that it really would cook. I could make entire meals for three or four in it. I could bake cakes, pies and bread in it. I could roast and broil in it. An I could even use it for reheating and toasting bread and bagels! Now the toaster oven is a permanent appliance in my kitchen.

Not only convenient for students, singles, young couples, empty-nesters and retirees, the toaster oven is also ideal for families. Kids can easily learn to make themselves nachos, mini pizzas and French toast. It's perfect for whipping up a Spaghetti Pie (page 100) for a weekday meal, or Beef Tenderloin (page 78) and Baked Alaska (page 182) for a special-occasion dinner for two.

And at a time when we are all faced with soaring energy costs and even blackouts, consumers are becoming more aware of how much energy large appliances use. Why turn on the big oven when the toaster oven will do the same task?

As a cautious consumer and veteran cook, it takes me a longtime to change my habits and my equipment. But I have quickly become a cheerleader and advocate of the toaster oven, and I now use it almost daily.

And my friend? She now has a stepped-up model of a toaster oven that she uses more often than she uses her standard oven.

Read More Show Less

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