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Instructions Hasty-Bake, Modèle Suburban

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Remove the peppers from the bag and pull the skin off of each. Slice the bell pepper and green chile into thin ribbons and add them to the garlic and onion. Mince the jalapeno and add about half of it to the bowl. Stir in the garlic-flavored oil, cilantro, cumin and a bit of vinegar and salt to taste. Add more jalapeno or the other seasonings as desired. Serve warm or chilled. Bread Bread Garlic Bread Make diagonal slices into a loaf of French bread about 11.2” apart, being careful not to cut all the way through the bottom. Mash one clove of garlic (or use about 1.4 teaspoon of garlic powder) and mix well with 1.2 cup of butter. Spread butter mixture on both sides of each slice. Wrap the whole loaf in foil and heat at 180 to 200.F in your Hasty-Bake with the heat deflector in place over the coals until the bread is heated through (about 20 minutes). Hasty-Baked Pizza Dough 1 package dry active yeast 1.4 cup tepid water 1 Tablespoon honey 4 cups unbleached flour 1 teaspoon salt 1 teaspoon dried oregano 1 teaspoon dried basil 2 teaspoons olive oil 11.2 cup cold water In the bottom of a food processor, mix tepid water, yeast and honey. Process for a couple seconds. Add flour, salt, oregano, basil and oil to the bowl of the food processor and pulse to combine. Add water to bowl and process until dough is formed. Stop the machine and feel the dough. If it is too moist, sprinkle a little flour over the dough and process a couple more turns. Let the dough rest in the food processor for 4 to 5 minutes. Now start the processor again and let the dough rotate in the bowl 25 to 30 times. This completes machine kneading. Remove the dough from the bowl and place on a lightly floured surface. Let dough rest another 2 minutes. Place dough in an oiled bowl and cover with plastic. Put in a warm place until dough has doubled in size (approximately 1 to 11.2 hours). Remove dough from bowl and knead in order to deflate and redistribute yeast. Divide for the number of pizzas you will be making. Prepare a medium direct fire in your Hasty-Bake. Clean grill surface well with a brush. Roll out dough to the appropriate size. Fold dough in half and lay on the grill, then unfold so the crust is directly over the coals. Close the lid and wait about 3 minutes. Lift lid to check. The dough should be puffing up. When it is lightly browned, remove and invert it so the browned side is up on a pizza peel or a sheet pan. Now place the toppings of your choice (sauce, chicken, veggies, cheese, etc.) on the cooked side. Slide the pizza back onto the grill, this time not directly over the coals. Close the lid and cook for another 10 minutes or until nicely done. (Note: The best way to arrange the charcoal to make pizza on your Hasty-Bake is to confine your fire to the right side of your grill. Put the dough on the right side to brown the first time. Then use the left side to finish cooking the pizza with toppings.) Owner’s Guide & Instruction Manual Dessert Dessert Baked Apples Core a large cooking apple (the firmer and tarter the better). Fill the whole with red cinnamon candies, raisins and a bit of butter. Dot the rest of the apple with butter. Place the apple in the center of a sheet of foil. Bring the corners together and twist, leaving the foil rather loose around the apple. Cook on your Hasty-Bake at about 200.F with the heat deflector in place over the coals until the apple is soft, about 30 minutes. Foil-Wrapped Apple Brown Betty (The Vegetarian Grill) 4 apples, peeled and thinly sliced 1.2 cup crushed graham cracker crumbs 1.4 cup brown sugar 4 Tablespoons butter, melted 1 teaspoon ground cinnamon Prepare a low fire on the grill (over a hot fire, the apples will scorch and their flavor will be bitter). Combine the apples, crumbs, brown sugar, butter and cinnamon in a bowl and mix well. Divide the mixture between 2 large pieces of heavy-duty foil and seal the packets so no liquid or steam will escape. Grill the packets, turning once, until apples are soft, about 20 minutes. Open the packets very carefully and serve warm. Honey-Nut Fruit Kabobs (The Vegetarian Grill) 1 pineapple 2 large bananas, peeled and sliced 11.2 inches thick 2 oranges, peeled and sectioned 3 Tablespoons butter 2 Tablespoons honey 1 Tablespoon Grand Marnier, Cointreau or other orange-flavored liqueur 1 cup finely chopped nuts (such as almonds, walnuts or pecans) Prepare a medium-low direct fire in your Hasty-Bake. On a cutting board, cut off the crown and bottom of the pineapple so it can stand. Slice down the sides, removing the peel and eyes. Cut into quarters and remove the core. Slice each quarter into chunks 11. 2 inches thick. Arrange pineapple, bananas, and oranges on skewers. Combine the butter and honey in a small pan or microwave-save container and heat until butter is melted. Stir in the liqueur. Brush the mixture onto the fruit and sprinkle each kabob with nuts. Grill, turning occasionally, until the nuts are golden brown (5 to 10 minutes). Serve warm. Car...