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W O L F
M E X I C A N S E A S O N E D
Makes 6 to 8 servings
Ingredients:
4 medium baking potatoes,
8 oz (230 g) each
1
/
cup (60 ml) olive oil
4
1 Tbsp (10 g) instant minced onion
1
/
tsp (2 g) chili powder
2
1
/
tsp (2 g) oregano leaves
2
1
/
tsp (2 g) salt
2
1
/
tsp (1 g) ground cumin
4
Cut each potato lengthwise into 4 equal
wedges. Place potato wedges into 10" (254)
square casserole dish. Toss potatoes with oil to
coat well.
In small bowl, combine remaining ingredients.
Sprinkle over potatoes.
Cover potatoes with wax paper. Microwave
using BAKED POTATOES. Rearrange potatoes
when time appears on display. Let stand,
covered for 5 minutes.
30
S E N S O R C O O K I N G R E C I P E S
P OTATO E S
H E A R T Y
T U R K E Y C H I L I
Makes 6 servings
Ingredients:
1 lb (450 g) ground turkey
1 large onion, chopped
2 cloves garlic, minced
2 Tbsp (20 g) chili powder
1 Tbsp (10 g) ground cumin
1 medium zucchini, cut into 1 inch
(25) cubes
28 oz can (828 ml) tomatoes
1
/
cup (160 g) tomato paste
3
1
15
/
to 19 oz can (451–562 ml) red kidney
4
beans, drained
8 oz pkg (240 g) frozen corn, thawed
In 3-quart (3 L) casserole dish, place ground
turkey, onion, garlic, chili powder and cumin.
Mix thoroughly.
Cover and microwave using GROUND MEAT.
At end, stir and drain.
To meat mixture, add zucchini, tomatoes with
their liquid, tomato paste, beans and corn.
Microwave, covered, using SENSOR REHEAT.
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