Honey Mustard Chicken - Sharp AX-1100 Operation Manual With Cookbook

R E C I P E S
Ginger Pork Kabobs
1 egg, beaten
½ cup crushed chow mein noodles
¼ cup apple juice
2 tablespoons soy sauce
1 tablespoon grated gingerroot
1 pound ground pork
1 can (8 ounces) pineapple chunks (juice pack),
drained
1 large red pepper, cut into ¾-inch chunks
½ cup apple juice
2 tablespoons cider vinegar
1 teaspoon cornstarch
Mix egg, crushed noodles, ¼ cup apple juice, soy sauce
and gingerroot. Crumble ground pork into mixture;
blend thoroughly, shape into 1-inch balls. Set aside.
For glaze, mix ½ cup apple juice, vinegar and
cornstarch in small bowl. Microwave at HIGH (100%)
until thickened, 3-4 minutes, stirring every 30 seconds.
Thread pork balls alternately with pineapple and red
pepper chunks on 4 wooden or metal skewers. Place
them on rack in the glass tray.
Brush kabobs with glaze. Place all on the lower
position in the oven. Press Grill Mix Low and enter
25-30 minutes. Press Minute Plus/START. Turn over
halfway through grill time and brush with glaze. Brush
with remaining glaze before serving.
Per Serving:
Calories: 256
Protein: 29 g
Carbohydrate: 18 g

Honey Mustard Chicken

½ cup coarse ground mustard
¼ cup Dijon-style mustard
¼ cup honey
2 to 3 pounds boneless chicken breasts and
thighs, skin removed
Combine coarse mustard, Dijon mustard and honey.
Set aside.
Place chicken in 10-inch oven-safe dish. Put dish in
the glass tray. Place all on the lower position in the
oven. Press Grill Mix High and enter 25-30 minutes.
Press Minute Plus/START. Turn over halfway
through grill time and pour off any liquid and brush
with sauce to cover chicken pieces completely.
Chicken next to bone should no longer be pink at
end.
Per Serving:
Calories: 368
Protein: 50 g
Carbohydrate: 19 g
Makes 4 servings
Fat: 7 g
Cholesterol: 153 mg
Sodium: 652 mg
Makes 4 servings
Fat: 8 g
Cholesterol: 133 mg
Sodium: 950 mg
Steak Kabobs
¼ cup sugar
¼ cup soy sauce
¼ cup white wine
1 tablespoon vegetable oil
1 teaspoon ground ginger
¼ teaspoon salt
2 pounds lean top beef round steak, cut into
1-inch cubes
2 large green peppers, cut into chunks
8 cherry tomatoes, cut into halves
1 can (8 ounces) pineapple chunks (juice pack),
drained
Mix sugar, soy sauce, wine, oil, ginger and salt in
medium bowl. Stir in steak cubes; cover. Marinate
at room temperature 1 hour or at least 4 hours in
refrigerator.
Remove steak cubes from marinade; reserve
marinade. Thread steak cubes alternately with
remaining ingredients on 8 wooden or metal skewers.
Place on rack in the glass tray. Place all on the lower
position in the oven. Press Grill Mix Low and enter
15 minutes. Press Minute Plus/START. Turn and
brush with marinade. Continue to cook for 15-20
minutes on Grill Mix Low or until desired doneness.
Per Serving:
Calories:
Protein:
Carbohydrate:
Grilled Herbed Vegetables
2 pounds fresh vegetables of your choice
(red onion, peppers, zucchini, portobello
mushrooms, eggplant, etc.)
/ cup olive oil
1
3
2 tablespoons chopped fresh herbs or 2
teaspoons of dried herbs (thyme, rosemary,
oregano, tarragon, etc.)
Coat prepared vegetables with seasoned olive oil.
Allow to stand for 30 minutes. Drain and pat dry.
Place vegetables on the glass tray. Place the tray on
the lower position in the oven. Press Grill and enter
25-30 minutes. Press Minute Plus/START. Turning
frequently until vegetables are tender when pierced
with a fork and browned. Serve hot or at room
temperature.
Per Serving: Will depend on the varieties of vegetables used.
Calories:
Protein:
Carbohydrate:
42
Makes 4 servings
432 Fat:
52 g Cholesterol:
15 g Sodium:
Makes 8 servings
60 Fat:
1 g Cholesterol:
2 g Sodium:
17 g
153 mg
381 mg
6 g
0 mg
0 mg