Sharp R-430CS Cooking Manual page 16

S P E C I A L F E A T U R E S
SENSOR COOKING RECIPES
Shrimp Pasta Sauce
1 pound of shrimp, peeled and deveined
2 cups canned tomato puree
1 tablespoon tomato paste
1 / cup thinly sliced fresh basil leaves
2
1 / teaspoon oregano
2
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.
Glazed Apple Slices
1 / cup brown sugar
4
3 tablespoons margarine or butter
2 tablespoons apricot preserves
1 / teaspoon ground nutmeg
2
1 / teaspoon salt
4
1 / cup sugar
2
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.
Cranberry Fluff
2 cups fresh cranberries
1 cup water
3 / cup sugar
4
1 carton (3 ounces) orange flavored gelatin
1 Combine cranberries, water and sugar in a 2-quart casserole. Cover with wax paper. Microwave using Sensor
reheat Less. Drain cranberries and reserve liquid.
2 Add enough hot water to reserved liquid to make 2 cups. Stir the gelatin into hot liquid until it dissolves. Cover
with wax paper. Microwave using Sensor reheat Less.
3 Add berries and cool. Refrigerate until thickened. Fold whipped cream into cooled cranberry mixture. Spoon into
serving dishes and garnish with extra whipped cream. Refrigerate until ready to serve.
(CONTINUED)
1 cup thinly sliced scallions (about 2 bunches)
1 clove of garlic, minced
salt and pepper to taste
Parmesan cheese
3 / cup orange juice
4
1 tablespoon cornstarch
4 baking apples (about 1
sliced into 8 pieces each
3 tablespoons chopped green pistachios
1 / pint whipping cream, whipped or
2
1 carton (8 ounces) non-dairy whipped topping
14
Makes 4 servings
Makes 6 to 8 servings
1 / pounds), peeled and
2
Makes 6 to 8 servings