Amana Radarange AMC5108AAB/W Owner's Manual page 25

AMC5108AA_GB.fm Page 25 Thursday, March 11, 2004 9:50 AM
Cooking Instructions
Recipes
Garlic and Rosemary Potatoes
Ingredients:
1½ pounds Red bliss potatoes (1 inch cubes)
4 cloves Garlic, fresh, minced
1 tablespoon Rosemary, dried
1 tablespoon Parsley, dried
2 tablespoons Olive oil
To taste Salt
To taste Pepper
Method of Preparation:
Preheat oven to 400° F.
Cut potatoes into 1 inch cubes and place in a mixing bowl. Add to the potatoes
garlic, rosemary, parsley and olive oil and mix well.
Place potatoes on a greased crumb tray then on top shelf of oven. Bake for 20
minutes at 400°F, stirring occasionally during cooking. Add salt and pepper to
taste.
Makes about 4 servings.
Chicken with Vegetable Sauce
Ingredients:
4 large Chicken breasts, boneless
2 tablespoons Olive oil
1 small Onion, yellow, large dice
2 cloves Garlic, fresh, minced
1 small Red pepper, large dice
1 small Green pepper, large dice
1 pint Cherry tomatoes, cut in half
1 cup Pasta sauce (jar)
1 teaspoon Italian Seasoning, dried
To taste Salt
To taste Pepper
Method of Preparation:
In a 3 quart microwave safe casserole dish, add the olive oil and onion then heat
on high (100% power level) for 5 minutes. Remove and set aside.
Remove excess fat from chicken then place on wire rack (make sure the thicker
areas of the chicken are towards the center of the rack) then on top shelf of
oven. Place the crumb tray on the bottom shelf of the oven (to catch fat
drippings).
Broil for 20 minutes (internal temperature must reach 170°F and juices run
clear).
While chicken is cooking, add to the onion mixture, garlic, peppers, tomatoes,
pasta sauce and Italian seasonings. When chicken has finished cooking heat
the vegetable mixture for 5 minutes using the speed cook #3 option.
Place chicken on platter and spoon vegetable mixture on top.
Makes about 4 servings.
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