Recipes - Sharp AX-1100 Operation Manual With Cookbook

R E C I P E S
Basil Chicken Kabobs
½ pound boneless chicken breast,
cut into 12 cubes
12 large fresh basil leaves
1 yellow pepper, cut into 12 (1-inch) squares
6 medium white or brown mushrooms, stemmed
6 (4-inch) wooden skewers
6 cherry tomatoes
¼ cup orange juice
1 tablespoon walnut oil
1 tablespoon balsamic vinegar
1 tablespoon honey
½ teaspoon prepared mustard
freshly ground pepper
Wrap each chicken cube with a basil leaf. Thread
1 wrapped chicken cube, one pepper square, one
mushroom and another chicken cube on each
skewer. Place them in the greased steam tray on the
glass tray. Place all on the lower position.
Press Steam Cook High and enter 18-20 minutes.
Press Minute Plus/START.
While kabobs are cooking, in small bowl, combine
all remaining ingredients for sauce. Remove kabobs
from oven and add a cherry tomato to the end of
each skewer. Serve kabob with sauce.
Nutritional analysis per serving:
Calories: 90
Protein: 9 g
Carbohydrate: 7 g
Makes 6 kabobs
Fat: 3 g
Cholesterol: 20 mg
Sodium: 35 mg
Steamed Moneybags
½ pound lean ground pork
8 large raw shrimp (about 2 ½ ounces)
1 egg white
1 teaspoon cornstarch
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
½ teaspoon salt
½ teaspoon crushed red pepper fl akes
1 small garlic clove, minced
2 scallions, fi nely chopped
2 canned water chestnuts, drained and fi nely chopped
2 fresh Chinese long green beans, fi nely chopped
16 (3-inch) square thin wonton wrappers
In food processor, blend pork and shrimp until
smooth. With the motor running, add the egg white,
cornstarch, sesame oil, ginger, salt, pepper and
garlic. In medium bowl, combine pork mixture,
scallions, water chestnuts and beans.
Holding one wonton wrapper in palm of your hand,
moisten edge of wonton wrapper. Place a scant
1 tablespoon of pork filling in center of wrapper.
Bring sides of wrapper up around fi lling, pleating the
wrapper as you go. Tap bottom of dumpling against
the work surface to fl atten it. Gently twist tops and
press together. Tie each moneybag with a chive "string"*,
if desired. Repeat with remaining wrappers and fi lling.
Spray steam tray with nonstick cooking spray.
Arrange moneybags in steam tray. Place steam tray
on the glass tray. Place all on the lower position.
Press Steam Cook High and enter 15-17 minutes.
Press Minute Plus/START.
Note: You may chop the scallions, water chestnuts
and green beans in the food processor.
* Dip long chives in boiling water to soften for easier tying.
Nutritional analysis per serving:
Calories:
Protein:
Carbohydrate:
38
Makes 16 dumplings
60 Fat: 2.5 g
5 g Cholesterol: 15 mg
5 g Sodium: 135 mg