Special features, Mexican seasoned potatoes, Microwaved fresh pumpkin – Sharp R-9H84B User Manual

Page 21: Shrimp scampi, Spiced carrots, Spaghetti squash

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SPECIAL FEATURES

Mexican Seasoned Potatoes

4 medium baking potatoes

(8

ounces each)

'/4

cup olive oil

1

tablespoon instant minced onion

Va teaspoon chili powder

Va teaspoon oregano leaves
V

4

teaspoon ground cumin

V

2

teaspoon salt

Makes

6

to

8

sen/ings

1

. Cut each potato lengthwise into 4 equal wedges. Place potato wedges into

10

-inch square casserole. Toss potatoes with oil

to coat well,

2. In small bowl, combine remaining ingredients. Sprinkle over potatoes.,

3. Cover potatoes with wax paper, Microwave using Sensor Cook for Baked Potatoes. Rearrange potatoes when time appears

on display. Let stand covered 5 minutes.

Microwaved Fresh Pumpkin

1

Pie Pumpkin or Sugar Pumpkin

Wash and cut pumpkin into quarters. Remove seeds and strings. Place in a glass pie plate. Cover well with vented plastic
wrap.

Microwave using Sensor Cook for Fresh Vegetables, Hard. Allow to stand covered 5 mintues.
Scrape the pulp from the shell. Strain off excess liquid from cooked pumpkin. Place pumpkin into food processor or blender
and process until smooth. Use in your favorite recipes.

Shrimp Scampi

Va cup margarine or butter

1 tablespoon snipped fresh parsley

2 tablespoons lemon juice

1 large clove garlic, minced

Vz teaspoon salt

1 pound large raw shrimp, shelled and deveined

paprika

Makes 4 servings

1. Place margarine in 2-cup measuring cup. Microwave at HIGH (100%) until melted, 1 to 1

'/2

minutes. Stir in parsley, lemon

juice, garlic and salt.

2 . Arrange shrimp in a large glass pie plate, Pour seasoned butter over shrimp. Cover well with vented plastic wrap. Microwave

using Sensor Cook for Fish and Seafood, Shrimp should be pink and opaque,

3. Sprinkle with paprika and serve over hot cooked rice

Spiced Carrots

3

cups sliced carrots,'/»inch thick

Vz cup chopped green pepper, 1 inch cubes

'It

cup finely chopped onion

3 tablespoons water

1 can (7 % ounces) semi-condensed tomato soup

Vz cup sugar

2

1

Vz
Vz

teaspoons vinegar
teaspoon soy sauce
teaspoon salt
teaspoon prepared mustard

V

b

teaspoon pepper

Makes 6 to 8 servings

1. In a 1 Vz-quart casserole, combine carrots, green pepper, onion and water. Cover with lid. Microwave using Sensor Cook

for Fresh Vegetables, Hard. Carrots should be tender crisp. Drain,

2. Stir in remaining ingredients. Cover and microwave using Sensor Reheat.

Spaghetti Squash

1

spaghetti squash

Option A

3

tablespoons butter, melted

V

4

cup grated Parmesan cheese

2 tablespoons chopped parsley

Option B

3 tablespoons butter, melted

1 to 2 tablespoons honey

1. Prick squash deeply several times with knife or carving fork.

2. Place squash on paper towel on turntable. Touch Sensor Cook for Vegetables, Hard. When oven sounds, remove squash

and let stand 10 minutes.

3. While squash is standing, mix together ingredients for Option A or B Cut squash in half and remove seeds. Unwind squash

with fork into spaghettHike strands.

4. Toss squash with desired mixture Serve immediately.

19

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