Stuffed Baked Potatoes - Sharp Carousel R-890N Operation Manual And Cookbook

POTATO, AVOCADO AND ONION SALAD
1 kg small new potatoes
1 large onion, sliced into rings
1 tablespoon caster sugar
20 g butter
1 / cup mayonnaise
2
150 mL sour cream
black pepper
1 large avocado, cubed
chives, to garnish
1. Cut unpeeled potatoes in half. Place in a large microwave safe bowl and
cover with water. Cook, covered with a lid, for 18-20 minutes on 100%
(potatoes should be tender but holding their shape). Drain.
2. Place onion rings, caster sugar and butter in a microwave safe glass bowl.
Cook for 4-5 minutes on 100%, stirring halfway through.
3. Combine mayonnaise, sour cream and black pepper. Pour over potatoes.
4. Toss in onions and avocado; sprinkle with chives.
5. Chill serve.
STUFFED MUSHROOMS
2 slices white bread
2 rashers bacon, chopped
2 shallots, finely chopped
1 / cup grated cheddar cheese
2
1 tablespoon grated parmesan
cheese
1. Process the bread into fine crumbs. Set aside.
2. Place the bacon between sheets of paper towel. Cook for 2 minutes on
100%.
3. Place the shallots and bacon in a small microwave safe glass bowl. Cook for
1 minute on 100%.
4. Mix the breadcrumbs, bacon, shallot, cheeses, Worcestershire sauce and
parsley until well combined.
5. Spoon the mixture into the mushrooms.
6. Cut the butter into 8 equal cubes and place on each mushroom.
7. Place the filled mushrooms directly onto the turntable. Cook for 4 minutes on
BOTTOM GRILL and then 8 minutes on TOP and BOTTOM GRILL.
Serves 6
Serves 4
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
8 large flat mushrooms, stalks
removed (approx. 80g each)
20 g butter
CHUNKY VEGETABLE SOUP
1 / cup oil
2
60 g butter
2 onions, peeled and chopped
3 carrots, finely chopped
1 potato, peeled and chopped
3 sticks celery, chopped
1. Combine oil, butter and onion in a large casserole dish. Cook for 2-3 minutes
on 100%.
2. Add carrots and potato. Cover and cook for 5 minutes on 100%.
3. Add celery, zucchini and cabbage. Cover and cook for 3 minutes on 100%.
Add stock, undrained tomatoes, salt and pepper. Cook, covered, for 20-25
minutes on 100%, stirring occasionally.
4. Serve hot, topped with parmesan cheese.

STUFFED BAKED POTATOES

4 large potatoes
1 / cup milk
4
1 / cup cream
4
1 / cup grated cheddar cheese
2
30 g butter
2 teaspoons dried parsley flakes
1 / teaspoon dry mustard
4
paprika
1. Pierce potatoes with a fork; place on turntable. Cook for 10-12 minutes on
100%. Stand in foil for 5 minutes.
2. Cut a thin slice from top of each potato; scoop out cooked potato with a
spoon, leaving a thin shell.
3. Stir milk, cream, half the cheese, butter, parsley, mustard and potato. Mix
well until no lumps remain.
4. Spoon mixture into each potato shell. Place on the low rack.
5. Sprinkle with remaining cheese and paprika. Cook for 2-3 minutes on 100%
and 8 minutes on TOP GRILL.
28
Serves 6
2 zucchinis, chopped
1
/ cabbage, shredded
4
3 cups beef stock
2 x 400 g cans peeled tomatoes
salt and pepper
parmesan cheese
Serves 4