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Nov 29, 2007 06:50 AM

toaster oven cuisine...any fave recipes?

I nuke Idahos about 1/2 mins each to start; then cut into wedges; sprinkle with OO & garlic + herbs of choice...convection bake @ 375 for about 30 mins....they come out crispy on the outside, golden brown & light on the inside...

works great in the the regular oven? not so much...wonder why...

Anyone else have fave TO recipes?

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  1. So, do you nuke the idahos whole, as if you were making baked potatoes? I'm going to have to try this!

    This isn't really cuisine, but one of my favorites in the toaster oven is to lightly toast a whole grain waffle, take out and butter, then top with a piece of cheese and put back in under broil until cheese gets bubbly. Very good breakfast!

    I have a new toaster/convection/rotisserie oven that I am still getting used to, so I am a bit limited at this point. Never had a convection one before, and it is taking me a bit of time to learn how to use it.

    2 Replies
    1. re: danhole

      Yes...I scrub them, pierce them and nuke them whole just long enough for them to heat thru & start the cooking process. I hold them with a pot holder as I cut the wedges. I also use Yukon Golds for this "recipe."

      1. re: danhole

        I cook my whole potatoes all the time in the micro to cook when I am pressed for time which is usually the case. Works wonders.

        I make a perfect mashed potatoes with cream and a cheese cracker crumb topping. Not sure what to call it. I nuke red potatoes cut in quarters, cook until soft 5-7 minutes. I add some butter, sour cream, seasoning, s/p and thyme and a little chicken broth. Then spread in a toaster oven dish ... top with fresh cheese and then crunched up croutons, yep croutons mixed with some butter and bake. Cheesy potato bake. Amazing. I have even put ham in this from a left over baked ham and dinner.

        Now when I have time, I make it all from scratch, but sometimes we just don't have time do we. This is the express version.

      2. Quesadillas. Whatever leftover meat (thin sliced sausage works very well), shredded cheddar cheese, cilantro, and either home-made or gourmet salsa. Bake 'til golden brown and bubbly.

        Sounds like bachelor chow, but still good.

        2 Replies
        1. re: A Ron

          Yeah, TO quesadillas rock. As do TO grilled cheese sandwiches and cheese toast. Bruschetta is another good TO thing; slice, oil, & toast the bread, then top with a little chevre, tomato, and basil. I also use the TO to cook homemade meat pies/empanadas (frozen or fresh). From my sister, I learned that the TO is perfect for reheating leftover fried stuff (fish, chicken, onion rings)--the proximity to the heating elements re-crisps the fried coating, which tends to get soggy if microwaved.

          1. re: Hungry Celeste

            And even further enhancement of the TO is to keep a pizza stone in there!
            Makes all the difference in the world!

            Pampered Chef makes a Small Bar Pan that is small enough for a TO.

            The Medium Bar Pan is usually just an inch too big, but if you have an unusually large TO, it might work.

            In fact, if you have an unusually large TO, I 'd love to know which brand & model you have.

          1. re: Melanie Wong

            I looked at all the links, but what temperature do you cook it at? And about how long? I would love to try this. Do you think it will be fine in a convection/toaster oven?

            1. re: danhole

              My mother probably does it at 350 degrees. A meat thermometer is your friend to gauge how long. Be sure to give it some time out of the fridge before starting to cook so that the meat isn't icy cold and you'll get a better result. Cooking times will vary if you use the convection setting.

          2. I don't know that it's very CH but one of our toaster oven faves is Tuna melts.

            Toast english muffins, mix up your fave tuna salad (I use tzatziki instead of mayo), set TO to broil spread tuna salad on english muffin halves, top each with a thin slice of cheddar and a slice of roma tomato. Broil until cheese is either bubbly or slightly browned (5-10min) depending on how you like your cheese.

            Wonderful comfort food for a cold day.

            3 Replies
            1. re: maplesugar

              Tzatziki instead of mayo in tuna salad sounds delicious! I don't like mayo, so I'm always looking for alternatives, and I hadn't thought of this one. Sounds very CH to me!

              My contribution to toaster oven cuisine is apple crisp. Thinly slice an apple, toss with a little sugar (or maple syrup) and cinnamon (or spice of your choice -- I like cardamom). Put the spiced apple slices in a couple of small ramekins (they cook faster -- you can have two, they're small ;-) ), top with some breadcrumbs or oatmeal and dot with a little butter, and bake for 5-10 minutes (depending on your oven). I can even do this in my tiny (just barely holds two 6-oz ramekins), cheap toaster oven from Walgreens!

              1. re: Ruth Lafler

                Growing up, Mom always put diced pickles in the tuna salad with mayo... I tried tzatziki because it had dill and thought the yogurt would make a lower fat alternative to mayo. The tuna salad w tzatziki definitely isn't as thick as the type made with mayo but I like it(and so does my scale hehe).

                Your toaster oven apple crisp sounds delicious. I just might have to make it for dinner tonight; coincidentally I was just searching epicurious for new takes on apple desserts. I'm thinking I might add cranberries to the apples...since they're so plentiful this time of year. :)

              2. re: maplesugar

                Oh, tuna melts rock ... sorry, they are classic.

              3. great for 1 or 2 fish fillets when it would be a waste to heat up the reg oven, or you're in college. can do lemon/herb, nut crust, parmesan crust, ad infinitum

                2 Replies
                1. re: soupkitten

                  College ... that brings back memories. I think I was the only person who cooked on my floor. I was always making sandwiches for half the people who lived in my dorm.

                  I made small meatpies, cresent rolls or pizza crust stuffed with sausage, pepperoni, onions, peppers, etc. And fruit pies which were a hit. Yes, canned fruit preserves. IT WAS college. Grilled hoagies. My skirt steak. Everyone loved it. I think flank back then, I did potatoes all ways ... Baked mac and cheese ... and used my single burner to boil the pasta. All kinds of fries, burgers were a hit so was the wierd chicken dish I made with this cheddar cheese soup, cream of chicken soup, chicken, broccoli and small red potatoes and onions ... I know odd, but honestly it wasn't bad. I guess in college you need to be creative and cheap!!

                  1. re: soupkitten

                    In the 1-1/2" deep TO size baking pan, I spread an 8ox container of store-bought seafood stuffing (the cracker-based kind). Lay tilapia or other thin fish fillets over the stuffing, covering it. If you overlap a little, you can fit up to 3/4# fish. Top this with a cup or more of julienned/fine-diced veggies (carrot, scallion, zucchini, summer squash, red bell pepper is a typical mix)) that have been mixed with 4oz or so of teriyaki marinade. Bake at 375 for 25-30 min - the sauce will be thick around the corners of the stuffing.