DCS MO-24SS - Manual (Page 16)

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SENSOR RECIPES (CONTINUED)
Shrimp Pasta Sauce Makes 4 servings
1 pound of shrimp, peeled and deveined 1 cup thinly sliced scallions (about 2 bunches)
2 cups canned tomato puree 1 clove of garlic, minced
1 tablespoon tomato paste salt and pepper to taste
1 / 2 cup thinly sliced fresh basil leaves Parmesan cheese
1 / 2 teaspoon oregano
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 Makes 6 to 8 servings
1 / 4 cup brown sugar 3 / 4 cup orange juice
3 tablespoons margarine or butter 1 tablespoon cornstarch
2 tablespoons apricot preserves 4 baking apples (about 1 1 / 2 pounds), peeled and
1 / 2 teaspoon ground nutmeg sliced into 8 pieces each
1 / 4 teaspoon salt 3 tablespoon chopped green pistachios
1 / 2 cup sugar
1 Combine brown sugar, margarine and apricot preserves in a small bowl. Microwave at HIGH (100%) until marga-
rine 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.
Herb-and-Cheese Chicken Breasts Makes 8 servings
1 8-ounce package cream cheese, softened 1 garlic clove, minced
2 tablespoons milk 4 whole chicken breasts with skin and bone
2 green onions, minced 1 / 2 cup dried bread crumbs
1 tablespoon minced parsley 1 teaspoon paprika
1 / 2 teaspoon thyme leaves 3 tablespoons butter or margarine, melted
1 In a small bowl, combine cream cheese, milk, green onions, parsley, thyme, and garlic.
2 Push fingers between skin and meat of each chicken breast to form a pocket. Spread an equal amount of cream
cheese mixture in each pocket.
3 On waxed paper, combine bread crumbs and paprika. Dip chicken breasts into melted butter, then roll in
seasoned bread crumbs to coat.
4 In 8-inch x 8-inch baking dish, place chicken and cover with plastic wrap. Microwave using POULTRY (bone-in).
5 Serve chicken with rice.
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