S P E C I A L F E A T U R E S
SENSOR COOKING RECIPES
Mexican Seasoned Potatoes
4 medium baking potatoes (8 ounces each)
1
/
cup olive oil
4
1 tablespoon instant minced onion
1
/
teaspoon chili powder
2
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 INSTANT SENSOR BAKED POTATOES setting. Rearrange
potatoes when time appears on display. Let stand, covered, 5 minutes.
Hearty Turkey Chili
1 pound ground turkey
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon cumin
1 In 3-quart casserole, place ground turkey, onion, garlic, chili powder and cumin. Mix thoroughly.
2 Cover and microwave using 1.GROUND MEAT. Stir and drain.
3 To meat mixture, add zucchini, tomatoes with their liquid, tomato paste, beans and corn. Microwave, covered,
using INSTANT SENSOR REHEAT.
Creole Corn
2 teaspoons oil
1
/
cup chopped celery
2
1
/
cup chopped green pepper
2
16 ounce can tomatoes
4 ounce can mushroom stem and pieces, drained
1 In 2-quart casserole, combine oil, celery, green pepper, tomatoes, mushrooms, sugar, onion powder, garlic pow-
der, salt and pepper.
2 Microwave using INSTANT SENSOR REHEAT. Set aside.
3 In covered, 1-quart casserole, microwave corn using 6.FROZEN VEGETABLES. Drain.
4 Combine corn and vegetable-seasoning mixture. Stir and serve immediately.
Savory Flounder Fillets
3
/
cup of corn flake crumbs
4
3 tablespoons chopped parsley
2 teaspoons grated lemon peel
1 On waxed paper, combine corn flake crumbs, parsley, lemon peel and paprika. Dip fillets in beaten egg, then
coat with crumb mixture.
2 Place fish in a covered, microwave-safe, baking dish. Microwave using 3.FISH/SEAFOOD.
3 Serve with tartar or cocktail sauce or melted cheese.
1
/
teaspoon oregano leaves
2
1
/
teaspoon ground cumin
4
1
/
teaspoon salt
2
1 medium zucchini, cut into 1 inch cubes
1 28 ounce can of tomatoes
1
/
cup tomato paste
3
1 15
1
/
to 19 ounce can red kidney beans, drained
4
8 ounces frozen corn, thawed
1 teaspoon brown sugar
1
/
teaspoon onion powder
2
1
/
teaspoon garlic powder
4
salt and pepper to taste
1 package (16 ounces) frozen corn
1
/
teaspoon paprika
2
1 pound flounder fillets
1 egg, slightly beaten
25
Makes 6 to 8 servings
Makes 6 servings
Makes 6 servings
Makes 4 servings
Imprimir página