Sharp Carousel R-330E Operation Manual page 15

S E N S O R
SEN SOR COOK I N G RECI PES
Shrim p Pa st a Sa uc e
1 pound of shrimp, peeled and deveined
2 cups canned tomato puree
1 tablespoon tomato paste
1/2 cup thinly sliced fresh basil leaves
1/2 teaspoon oregano
1 Place shrimp in 2-quart, covered casserole.
2 Microwave using Fish/seafood. Drain and set aside.
3 Combine tomato puree, tomato paste, basil, oregano, scallions, garlic, salt and pepper in 2-quart casserole.
4 Microwave using Sensor reheat.
5 Combine sauce with cooked shrimp.
6 Serve sauce over cooked pasta. Garnish with Parmesan cheese.
Gla ze d Apple Slic e s
1/4 cup brown sugar
3 tablespoons margarine or butter
2 tablespoons apricot preserves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup sugar
1 Combine brown sugar, margarine and apricot preserves in a small bowl. Microwave at HIGH (100%) until
margarine melts and preserves soften, 45 seconds to 1 minute. Stir in nutmeg, salt, sugar, orange juice and
cornstarch. Microwave at HIGH (100%) until thickened, 4 to 6 minutes, stirring several times.
2 Arrange apple slices in a large microwave serving dish. Spread hot sauce over apples. Cover well with vented
plastic wrap. Microwave using Fresh vegetables: Soft. Allow to cool 5 minutes before serving.
3 Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.
H e rb-a nd-Che e se Chic k e n Bre a st s
1 8-ounce package cream cheese, softened
2 tablespoons milk
2 green onions, minced
1 tablespoon minced parsley
1/2 teaspoon thyme leaves
1 In a small bowl, combine cream cheese, milk, green onions, parsley, thyme, and garlic.
2 Push fingers between skin and meat of each chicken breast to form a pocket. Spread an equal amount of cream
cheese mixture in each pocket.
3 On waxed paper, combine bread crumbs and paprika. Dip chicken breasts into melted butter, then roll in sea-
soned bread crumbs to coat.
4 In 8-inch x 8-inch, baking dish, place chicken and cover with plastic wrap. Microwave using Poultry (bone-in).
5 Serve chicken with rice.
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C O O K I N G
(continued)
1 cup thinly sliced scallions (about 2 bunches)
1 clove of garlic, minced
salt and pepper to taste
Parmesan cheese
3/4 cup orange juice
1 tablespoon cornstarch
4 baking apples (about 1 1/2 pounds), peeled and
sliced into 8 pieces each
3 tablespoons chopped green pistachios
1 garlic clove, minced
4 whole chicken breasts with skin and bone
1/2 cup dried bread crumbs
1 teaspoon paprika
3 tablespoons butter or margarine, melted
13
Makes 4 servings
Makes 6 to 8 servings
Makes 8 servings