Panasonic Dimension4 NN-C988W Operating Manual And Cook Book page 69

Veal Paprika
MC
Serves: 4
Ingredients:
750 g diced veal
250 g mushrooms, sliced
1 cup chicken stock
1 onion, finely chopped
1 teaspoons paprika
salt and pepper
2 tablespoon flour
1 tablespoon tomato paste
1
/ cup sour cream
2
Method:
In a 3-litre casserole dish combine veal,
1
mushrooms, / cup of the chicken stock, onion
2
paprika and salt and pepper. Cook on HIGH for
10 minutes. Blend flour with remaining stock. Stir
into veal with tomato paste and cook on HIGH for 2
to 3 minutes. Blend in sour cream. Serve.
To Cook by Combination:
Prepare as above. Cook on Combination 1 for 35 to
40 minutes. Blend flour with remaining stock. Stir
into veal with tomato paste and cook on HIGH for 2
to 3 minutes. Blend in sour cream. Serve.
Italian Sausage and Pepper Casserole
Serves: 4
Ingredients:
4 cups water
1
1 / cups elbow macaroni
2
500 g Italian sausages or
chipolatas
2 large onions, diced
2 green capsicums
(pepper), diced
1 can (425 g) tomato purée
1
/ teaspoon salt
2
1
/ teaspoon pepper
2
1 teaspoon Italian herbs
1
/ cup Parmesan cheese
3
Method:
Place water in a 4-litre casserole dish. Cover and
cook on HIGH for 10 minutes. Add macaroni, cover
and cook on HIGH for 8 to 10 minutes. Stand
covered for 5 minutes. Drain. Place sausages in a
3-litre casserole dish. Cover and cook on HIGH for
4 to 6 minutes. Drain, slice into 3 cm pieces. Set
aside. Place onion and capsicum (pepper) in
casserole dish. Cover and cook on HIGH for 4 to
6 minutes. Stir in macaroni, sliced sausages, tomato
purée, salt and pepper, herbs and half the
Parmesan cheese. Cover and cook on Combination
1 for 20 minutes. Remove lid, stir, sprinkle over
remaining Parmesan cheese. Cook as above for a
further 15 minutes.
Main Fare Meats
Crispy Spinach Stuffed Pork
Serves: 6
Ingredients:
750 g
1.8 kg
250 g 1
/
2
250 ml
1
5 ml
1
30 ml
1
/ cup
2
15 ml
125 ml
Method:
Unroll pork on a flat surface. Place spinach leaves
garlic and lemon juice in a 3-litre casserole dish.
Cook covered on HIGH for 3 to 4 minutes. Place
spinach mixture on top of pork and sprinkle with
pine nuts. Re-roll pork tightly and secure with string.
Place pork on the low rack. Cook on Combination 5
for 75 to 85 minutes. Stand covered for 10 minutes
before carving.
Barbecued Spare Ribs
Serves: 4
Ingredients:
1 kg
3
/ cup
4
MC
1
/ cup
2
1 tablespoons
1 tablespoons
1 litre
Method:
375 ml
Place all ingredients into a large pyrex bowl and mix
500 g
well. Allow the spare ribs to marinate for several
hours or overnight. Preheat grill on Grill 1. Cook
2
spare ribs for 20 to 25 minutes. Turn halfway
2
through cooking. Serve with rice.
1 can (425 g)
2 ml
1 ml
Roast Pork
5 ml
85 ml Serves: 6 to 8
Ingredients:
2 to 2.25 kg
2 teaspoons
Method:
Place pork skin side up on the low rack. Place on
dish. Rub salt into rind of pork,
To Cook by Combination:
Cook on Combination 5 for 1 hour 30 to 45 minutes.
stand for at least 10 minutes before carving.
To cook by One Touch Cooking:
Prepare as above. Press
then
69
pork roll
bunch spinach,
washed and stalks
removed
clove garlic, crushed
juice of 1 lemon
pine nuts
G
pork spare ribs
fruit chutney
tomato sauce
soy sauce
Worcestershire sauce
A
MC
loin of pork,
on bone
salt
, enter the weight,
Pork
.
Start
MC
1,8 kg
1
/
2
1
60 ml
1 kg
190 ml
125 ml
15 ml
15 ml
2 to 2.25 kg
10 ml