COOKING NOTES

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Printed in china
GTXpress 101 is a trademark of GT Media, Inc. All Rights Reserved.
© 2005 GT Media, Inc. All Rights Reserved.
www.xpresslol.com
05-5081701
 LEFTOVERS DESSERT IDEA
Chicken Pot Pie to Go
2 slices whole grain bread
Individual Cheesecakes
1/2 cup mixed vegetables, or other leftover vegetables
1/2 cup chopped cooked chicken, beef or pork Crust:
1 cup mashed potatoes, divided
1/4 cup of grated cheddar or Swiss cheese 8 full sheets graham crackers, crushed, or 1 cup crumbs
Nonstick cooking spray 4 Tablespoons sugar
4 Tablespoons melted butter
Spray wells lightly with cooking spray. Place a slice of bread into each 1 teaspoon cinnamon
well. Top each with half of the vegetables and meat. Spoon the potatoes
over the mixture and top with cheese. Filling:
Cook 8 minutes. Serves 2. 1 (8-ounce) package cream cheese
1/3 cup sugar
1 egg
1 Tablespoon lemon juice
1 teaspoon vanilla
Nonstick cooking spray
Corn and Salmon Cakes Combine crust ingredients. Set aside. With an electric mixer, combine
the filling ingredients, beating well for 3 minutes or until thickened and
1/2 cup dried unflavored bread crumbs fluffy. Spoon 1/4 cup of the reserved crumb mixture into each well.
4 ounces leftover cooked salmon, flaked, or 1 (6-ounce) can Press down so that the crumbs adhere to the sides of the wells. Top
1 Tablespoon Dijon mustard with 1/2 cup filling mixture; sprinkle 2 teaspoons of crumbs over each
1/4 cup mayonnaise cake.
1 Tablespoon lemon juice
1/2 cup grated cheddar or Swiss cheese Cook 8 minutes. Open the Xpress and allow the cakes to stand 5
1/2 teaspoon each garlic and onion powder minutes before removing. Spray the wells again and repeat the
1/2 cup corn chips, finely crushed process. Refrigerate the cakes for several hours before serving. Top
Nonstick cooking spray with fruit if desired. Serves 4.
Combine all ingredients except corn chips. Form the mixture into two
ovals and coat with corn chips. Spray wells lightly with cooking spray.
Place one oval in each well.
Cook 8 minutes or until well browned. Serves 2.
2
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Boston Cream Donuts Yesterday’s Donuts / Today’s French Toast
2 ½ cups of crumbled donuts
2 frozen puff pastry shells, thawed 1 egg, beaten
2 ounces prepared pudding 3/4 cup milk
2 Tablespoons hot fudge sauce 1/2 teaspoon vanilla
Nonstick cooking spray
Place one pastry shell in each well. Combine all ingredients. Allow the mixture to stand for about a minute,
or until the donut crumbs soften and soak up most of the liquid. Spray
Cook 15 minutes or until well browned and puffed. Fill injector with 2 wells lightly with cooking spray. Spoon half of the mixture into each
ounces of pudding. Place the injector needle into the side of the well.
cooked pastry shells and inject half of the pudding. Repeat the Cook 8 minutes or until well browned. Serves 2.
process with the second shell. Spread half of the hot fudge sauce on
the top of each donut. Serves 2.
Variation: Substitute jelly for pudding and sprinkle with powdered
sugar.
Spinach and Potato Croquettes
1 cup mashed potatoes
1/4 cup grated cheddar or Parmesan cheese
Raspberry Chantilly Filled White 1/2 cup cooked chopped spinach
2 Tablespoons condensed cream of mushroom or other creamed soup
Cake 1/4 teaspoon each garlic and onion powder
1/4 cup dried flavored bread crumbs
Nonstick cooking spray
3/4 cup white cake mix Combine all ingredients except bread crumbs. Form mixture into two
1 egg ovals and coat with bread crumbs. Spray wells lightly with nonstick
1/4 cup water cooking spray. Place one oval in each well.
Nonstick cooking spray Cook 8 minutes or until well browned. Serves 2.
3 Tablespoons frozen whipped topping, thawed
1 Tablespoon seedless raspberry jam
Raspberry sauce
Powdered sugar Stuffed Spaghetti Pies
2 cups chopped cooked spaghetti, coated with tomato sauce, divided
Combine the cake mix, egg and water. Spray wells lightly with cooking 2 Tablespoons grated mozzarella
oil. Spoon half of the batter into each well. 1 Tablespoon grated Parmesan cheese
6 small meatballs
Cook 7 minutes or until a toothpick inserted in the center comes out Nonstick cooking spray
clean. Allow the cakes to cool completely before filling. Combine the
whipped topping and jam. Fill the injector tube with cream mixture. Spray wells lightly with cooking spray. Combine spaghetti and
Place the injector needle into the side of the cooled cake and inject cheeses. Spoon 1/2 cup of spaghetti mixture into each well. Top with
half of the cream. Repeat the process with the second cake. Top with meatballs. Spoon 1/2 cup spaghetti over the meatballs in each well.
raspberry sauce and sprinkle powdered sugar. Serves 2.
Cook 8 minutes or until well browned. Serve with additional sauce if
desired. Serves 2.
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POCKET MAKER RECIPES
Save time and money on those expensive frozen pocket
sandwiches. Now you can make your own pocket sandwiches
using your favorite fillings. Whether you bake them thoroughly to
eat right away or pre-bake a bunch and refrigerate them so your
kids can reheat as many as they want for an after-school snack,
you will love the results. Try the recipes below and then use your
imagination to create your own pockets. They are great for any
meal and even dessert. You can use refrigerated biscuits,
crescent rolls, pizza or French bread dough, frozen puff pastry
shells or pastry sheets, or try the Homemade Dough recipe
below.
General instructions for Using the Pocket Maker
Place dough to be rolled on a lightly floured board and
sprinkle the top of the dough lightly with flour. Roll out the
dough. Open the pocket maker and position it onto the
dough, placing it face up over the dough. Use the bottom as
a press to cut out dough circles. Press down firmly, cutting
through the dough, and rotate 1/4 turn. Combine filling
ingredients. Place a dough circle into the opened pocket
maker with the handles facing toward you (one handle at the
6 o’clock position and the other at the 12 o’clock position),
making sure the dough reaches the edges all around. Spoon
about 1/2 cup of the mixture into the bottom section of the
dough circle that is closest to you. Fold the lid over but do
not press down. Open. Arrange the top of the dough over
the filling to be sure the dough reaches the edges of the
circle. Place a small piece of plastic wrap over the top of the
folded sandwich. Close the lid and press down firmly to
crimp the edges of the sandwich. Remove the pocket from
the press. Repeat this process with remaining dough and
ingredients until all the pockets are formed.
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Inside Out Marinated Teriyaki Chicken
2 ounces teriyaki marinade or sauce
2 (6-ounce) chicken breasts
2 Tablespoons dried plain bread crumbs
Nonstick cooking spray
Fill the injector tube with teriyaki marinade, Inject the liquid into the side
of the chicken breast in several places. Coat the chicken with the
crumbs. Spray wells lightly with nonstick cooking spray. Place one piece
in each well. Cook 15 minutes. Serves 2.
Spicy Barbecued “Fried” Boneless Pork Chops
2 Tablespoons prepared barbecue sauce
1 teaspoon hot pepper sauce
1 teaspoon lemon juice
2 (6-ounce) boneless center cut pork chops, cut 1 inch thick
3 Tablespoons flavored bread crumbs
Combine the first three ingredients and spoon into injector tube. Inject
the liquid into the side of the meat in several places. Coat the pork with
the crumbs. Spray wells lightly with nonstick cooking spray. Place one
piece in each well.
Cook 15 minutes. Serves 2.
Honey Mustard Salmon en Croute
2 Tablespoons honey mustard barbecue sauce
1 teaspoon lime or lemon juice
2 (6-ounce) pieces salmon filet, skin removed
2 frozen pastry shells, thawed and rolled into an 8-inch circle
Combine the first two ingredients and spoon into injector tube. Inject the
liquid into the side of the fish in several places. Place the fish in the
center of the pastry. Fold two sides over the fish, and then fold the other
two sides to enclose the fish totally and form a packet. Spray wells
lightly with nonstick cooking spray. Place one piece in each well.
Cook 15 minutes. Serves 2.
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 FLAVOR INJECTOR RECIPES
You can make delicious Boston cream or jelly donuts, without frying, in
less than half an hour. These flaky donuts are made from thawed frozen
puff pastry shells and injected with pudding, jelly or whipped topping,
and then sprinkled with powdered sugar or topped with fudge sauce.
What could be easier or tastier?
Inject your chicken, fish or meat with your favorite barbecue sauce,
teriyaki sauce or honey mustard. Now you are marinating from the
inside out! The liquid infuses the inside of the meat or fish, while
allowing a small amount to come through to the surface. This liquid
forms a perfect barrier when the meat is topped with bread crumbs or
wrapped in pastry dough. As the food cooks, the flavors meld for a
mouthwatering treat. Solid pieces will get caught in the needle, so use
liquids or smooth solid filling.
General Instructions for Using the Injector:
To Use:
To remove the plunger from the injector tube, draw it toward you until
the black rubber gasket is at the end of the tube. Angle the shaft to the
side while you pull the plunger out of the tube.
To Fill with Thin Liquids:
Hold your finger over the hole in the injector tube. Pour in the liquid. Tilt
the tube and place the plunger back into the tube. Hold the tube upright
and put the needle onto the end of the tip. While holding upright, press
up on the plunger until the liquid is close to the needle. Place the needle
into the side of the food to be filled, and inject it in several places. Thin
liquids will pour out of the needle when you remove it from the food, so
be sure to hold the injector on an upward angle while removing it, and
then in an upright position. Continue until all of the liquid has been
injected.
To Fill with Thicker Fillings:
When filling the tube with thicker fillings such as pudding, cream or jelly,
it may be necessary to tap the tube on the counter to move the filling
downward. Place the plunger back into the tube. Put the needle onto the
end of the tip and press down on the plunger until it is close to the top of
the filling. Place the needle into the side of the food to be filled and inject
it in several places.
To Clean:
Disassemble and run water through the injector tube. Soak the needle in
water to remove any leftover filling, or fill a cup with water, place the
assembled injector into the water, and draw the water up into the tube.
Press the plunger down and allow the water to wash through the tube.
Repeat if necessary until the tube is clean.
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Homemade Dough
2 1/4 cups biscuit mix
1/2 cup milk
Combine biscuit mix and milk and form into dough. Place the biscuit
dough onto a lightly floured board or plastic wrap. Sprinkle the top of the
dough lightly with flour. Roll the dough into a 14x12 rectangle. Press out
four dough circles. Spoon 1/2 cup of desired filling mixture into the
bottom section of the dough circle. Close the lid and press down firmly to
crimp the edges of the sandwich. Repeat the process with remaining
dough and ingredients. Spray wells lightly with nonstick cooking spray.
Cook as directed in the following recipes.
Barbecued Chicken and Corn
Pockets
1 (11-ounce) refrigerated French bread dough or 1 (13.8-ounce)
refrigerated pizza crust dough
1 1/2 cups of chopped cooked chicken
1 cup barbecue sauce
1 cup cheddar cheese
1 cup canned or frozen corn, defrosted
Unroll bread or pizza dough onto a lightly floured board or plastic wrap.
Sprinkle the top of the dough lightly with flour. Press out four dough
circles. Combine all the remaining ingredients. Place a dough circle into
the opened pocket maker. Spoon about 1/2 cup of the mixture into the
bottom section of the dough circle. Close the lid and press down firmly to
crimp the edges of the sandwich. Repeat the process with remaining
dough and ingredients. Spray wells lightly with nonstick cooking spray.
Place one in each well.
Cook 8 minutes* or until well browned. Cook remaining 2 pockets.
Serves 4.
*Sandwiches can be partially cooked for 4 minutes and refrigerated for
reheating at a later time. To reheat, spray the spray wells lightly with
nonstick cooking spray. Cook 8 minutes.
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Veggie Pockets GT Meatball Pocket Sandwiches
4 unbaked refrigerated biscuits 1 (11-ounce) refrigerated French bread dough or 1 (13.8-ounce)
1/2 cup chopped cooked spinach, drained refrigerated pizza crust
1/4 cup chopped cooked carrots 8 (1 -ounce) frozen cooked meatballs, defrosted
1/4 cup chopped cooked greens beans 3/4 cup shredded mozzarella cheese
2 teaspoons ranch dressing 2 Tablespoons grated Parmesan cheese
2 Tablespoons grated cheddar, Swiss, or mozzarella cheese 1 cup prepared tomato sauce
Salt and pepper to taste
Unroll bread or pizza dough onto a lightly floured board or plastic wrap.
Place 2 biscuits, side by side, onto a lightly floured board and sprinkle the Sprinkle the top of the dough lightly with flour. Press out four dough
top of the dough lightly with flour. Roll the biscuits together to form one circles. Combine all the remaining ingredients. Place a dough circle into
dough round. Repeat with the remaining two biscuits. Combine all the the opened pocket maker. Spoon about 1/2 cup of the mixture into the
remaining ingredients. Place a dough circle onto the opened pocket bottom section of the dough circle. Close the lid and press down firmly
maker. Spoon about 1/2 cup of the mixture into the bottom section of the to crimp the edges of the sandwich. Repeat the process with remaining
dough circle. Close the lid and press down firmly to crimp the edges of dough and ingredients. Spray wells lightly with the nonstick cooking
the sandwich. Repeat the process with remaining dough and ingredients. spray. Place one in each well.
Spray wells lightly with nonstick cooking spray. Place one in each well.
Cook 8 minutes* or until well browned. Cook the remaining 2 pockets.
Cook 8 minutes. Serves 2. Serves 4.
*Sandwiches can be partially cooked for 4 minutes and refrigerated for
Cherry Turnovers reheating at a later time. To reheat, spray the wells lightly with nonstick
cooking spray. Cook 8 minutes or until well hot.
1 (17.2-ounce) package frozen puff pastry sheets, thawed for
30 minutes Variation: Pepperoni Pizza — Substitute 1 cup chopped pepperoni for
2 cups cherry or other flavored fruit pie filling the meatballs.
Nonstick cooking spray
Powdered sugar
Unfold the pastry dough onto a lightly floured board or plastic wrap.
Sprinkle the top of the dough lightly with flour. Press out two dough
circles from each sheet. Combine all the remaining ingredients. Place a
dough circle into the opened pocket maker. Spoon about 1/2 cup of the
mixture into the bottom section of the dough circle. Close the lid and
press down firmly to crimp the edges of the sandwich. Repeat the
process with remaining dough and ingredients. Spray wells lightly with
cooking spray. Place one turnover in each well.
Cook 14 minutes or until well browned. Cook remaining 2 turnovers.
Serves 4.
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