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Recipes to use with your Vacuum Food Storage System:





Marinated Forest Mushrooms With Rosemary & Garlic

Ingredients:
- 2 pints of your favorite mushrooms (crimini, oyster, portabella, button, chanterelle)
- 2.5 tbsp. fresh chopped rosemary
- 1/4 cup extra virgin olive oil
- 3 tbsp. sherry vinegar
- kosher salt & fresh ground pepper to taste
- 2 tbsp. vegetable oil

Equipment:
- Vacuum Packaging System & Bags or Marinating Canisters
- sauté pan

Instructions:
1. Quarter mushrooms in uniform sizes; wash if necessary.
2. Mix the olive oil, sherry vinegar, rosemary, garlic and a pinch of salt & pepper.
3. Place mushrooms into a FoodSaver® Vacuum Sealing System Bag or Marinating Canister. Seal according to manufacturer’s guidelines.
4. Wait 20 minutes for mushrooms to fully marinate.
5. Heat sauté pan to medium heat, adding vegetable oil and mushrooms. Cook until they reach desired consistency.
6. As alternative cooking method, slide mushrooms onto bamboo skewers and grill until tender.



Rosewater-Infused Cantaloupe With Tarragon

Ingredients:
- pieces of cantaloupe (diced)
- 4 tbsp. rosewater
- 1/4 cup water
- 1/4 cup sugar
- 1 tsp. lemon juice
- 8 tarragon leaves, torn into pieces

Equipment:
- Vacuum Packaging System & Bags or Marinating Canisters

Instructions:
1. Bring the water and sugar to a boil; chill.
2. Once sugar water is cold, add the lemon and rosewater.
3. Add cantaloupe pieces to the lemon and rosewater.
4. Add tarragon and place in a Vacuum Packaging System Bag or Marinating Canister.
5. Vacuum seal the bag, following manufacturer’s instructions.
6. Wait 20 minutes. Unseal bag and serve.



Herb Marinated Chicken With Lemon & Extra Virgin Olive Oil

Ingredients:
- 1 8-10 ox. boneless chicken breast
- 1 tbsp. fresh chopped thyme
- 1 tbsp. fresh chopped oregano
- the juice of 2 lemons & the zest of 1
- 1/4 cup extra virgin olive oil
- pinch each of kosher salt & freshly ground black pepper
- 2 tbsp. Vegetable oil

Equipment:
- FoodSaver® Vacuum Packaging System & Bags or Marinating

Instructions:
1. Mix the olive oil, lemon zest, lemon juice and fresh herbs in mixing bowl.
2. Season the chicken breast lightly with salt & pepper.
3. Place chicken breast into a Vacuum Packaging System Bag or Marinating Canister.
4. Seal bag following manufacturer’s guidelines.
5. After 20 minutes, unseal bag & remove chicken.
6. Heat sauté pan to medium heat, adding vegetable oil and chicken breast. Cook 5 minutes; turn and cook another 3 minutes (longer if desired).




©2008 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions. All Rights Reserved. A subsidiary of Jarden Corporation.
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