Sharp Carousel II R-1451 Manuale di cucina - Pagina 17
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Mexican
Seasoned Potatoes
4
medium baking potatoes (8 ounces each)
1/4 cup olive oil
1
tablespoon instant minced onion
1/2 teaspoon chili powder
1/2 teaspoon oregano leaves
1/4 teaspoon ground cumin
1/2 teaspoon salt
Makes 6 to 8 servings
1. Cut each potato lengthwise into 4 equal wedges, Place potato wedges into ! O-inchsquare 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 Instant Sensor BAKED POTATOES.. Rearrange potatoes when time
appears on display,. Let stand, covered, 5 minutes.
Microwaved Fresh Pumpkin
1
Pie Pumpkin or Sugar Pumpkin
1. Wash and cut pumpkin into quarters. Remove seeds and strings. Place in a glass pie plate. Cover well with vented plastic
wrap.
2. Microwave using SENSOR COOK
2 for fresh vegetables, hard. Ai_ow to stand, covered, 5 minutes.
3. 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.
Spiced Carrots
3
cups sliced carrots, 1/4 inch thick
1/2 cup chopped green pepper, 1-inch cubes
1/4 cup finely chopped onion
3
tablespoons water
1
can (7 3/4 ounces) semi-condensed
tomato soup
1/2 cup sugar
2
teaspoons vinegar
1
teaspoon soy sauce
1/2 teaspoon salt
1/2 teaspoon prepared mustard
118 teaspoon pepper
Makes 6 to 8 servings
1. In a 1 1/2-quart casserole, combine carrots, green pepper, onion and water, Cover with lid. Microwave using SENSOR
COOK 2 for fresh vegetables, hard. Carrots should be tender-crisp,
Drain,.
2, Stir in remaining ingredients_ Cover and microwave using SENSOR REHEAT.
Ham and Cheese Staffed Mushrooms
1
pound fresh mushrooms
(about t8 1 1/2-inch mushrooms)
2
tablespoons
cream cheese, softened
1
cup shredded baked ham (about 1/4 pound)
1
cup shredded sharp Cheddar cheese
2
tablespoons
Dijon mustard
2-4
drops red pepper sauce
1
teaspoon Worcestershire
sauce
3
green onions, chopped
1/4
cupdry bread crumbs
grated Parmesan cheese
Makes about 18 appetizers
1,.Wash mushrooms. Remove stems and scoop out mushroom leaving 1/2-inch shell. Place mushroom caps on paper toweling
on glass utility dish..
2. Combine cream cheese, ham, Cheddar choose, Dijon mustard, red pepper sauce, Worcestershire
sauce, green onion and
bread crumbs in a small bowl. Fill each mushroom cap with 1 tablespoon of mixture Cover with vented plastic wrap..
Microwave using SENSOR REHEAT.. Let stand, covered, 5 minutes.
3o Sprinkle with Parmesan cheese and serve.
16