Справочник Пользователя для Samsung MS1040WB
18
Cooking Instructions
Recipes
Beef and Barley Stew
Beef and Barley Stew
1½ lbs. beef stew cubes, cut into ½-inch pieces
½ cup chopped onion
2 Tbs. all-purpose flour
1 Tbs Worcestershire sauce
1 can (13.75-14.5 oz.) beef broth
2 medium carrots, cut into ½-inch slices (about 1 cup)
½ cup barley
1 bay leaf
¼ tsp. pepper
1 pkg. (9-10 oz.) frozen peas, thawed
½ cup chopped onion
2 Tbs. all-purpose flour
1 Tbs Worcestershire sauce
1 can (13.75-14.5 oz.) beef broth
2 medium carrots, cut into ½-inch slices (about 1 cup)
½ cup barley
1 bay leaf
¼ tsp. pepper
1 pkg. (9-10 oz.) frozen peas, thawed
1.
In a 2-quart casserole, combine beef, onion, flour, and Worcestershire;
mix well. Cover with lid. Cook at High(0) for 6 to 8 minutes until beef is no
longer pink, stirring once.
mix well. Cover with lid. Cook at High(0) for 6 to 8 minutes until beef is no
longer pink, stirring once.
2.
Stir in beef broth, carrots, barley, bay leaf, and pepper. Cover with lid.
Cook at Medium for 1 to 1½ hours until carrots and beef are tender,
stirring 2 to 3 times.
Cook at Medium for 1 to 1½ hours until carrots and beef are tender,
stirring 2 to 3 times.
3.
Stir in peas. Cover with lid. Cook at Medium for 10 minutes. Let stand for
10 minutes. Remove bay leaf before serving.
10 minutes. Remove bay leaf before serving.
Makes 6 servings.
Broccoli and Cheese Casserole
¼ cup butter or margarine
¼ cup chopped onion
1½ Tbs. flour
½ tsp. salt
¼ tsp. dry mustard
1/8 tsp. pepper
1½ cups milk
¼ cup chopped red pepper
8 oz. (2 cups) cheddar cheese, shredded
1 pkg. (9-10 oz.) frozen chopped broccoli, thawed
4 cups cooked spiral shaped pasta (8 oz. dry)
¼ cup chopped onion
1½ Tbs. flour
½ tsp. salt
¼ tsp. dry mustard
1/8 tsp. pepper
1½ cups milk
¼ cup chopped red pepper
8 oz. (2 cups) cheddar cheese, shredded
1 pkg. (9-10 oz.) frozen chopped broccoli, thawed
4 cups cooked spiral shaped pasta (8 oz. dry)
1.
In a 2-quart casserole, cook butter and onion at High(0) for 1 to 2
minutes until onion is soft, stirring once.
minutes until onion is soft, stirring once.
2.
Add flour, salt, mustard, and pepper; mix well. Cook at High(0) for 30 to
60 seconds until mixture boils. Stir in milk until smooth.
60 seconds until mixture boils. Stir in milk until smooth.
3.
Stir in red pepper. Cook at High(0) for 2 to 3 minutes until mixture boils
and thickens slightly, stirring twice. Stir in cheese until melted.
and thickens slightly, stirring twice. Stir in cheese until melted.
4.
Add broccoli and pasta, mix well. Cover with lid. Cook at High(0) for 4 to
6 minutes until heated through, stirring once. Stir before serving.
6 minutes until heated through, stirring once. Stir before serving.
Makes 6 servings.
Warm Potato Salad
2 lbs. small red potatoes, cut into ½-inch pieces
4 slices bacon (uncooked), cut into ½-inch pieces
¼ cup chopped onion
2 tsp. sugar
1 tsp. salt
1 tsp. flour
½ tsp. celery seed
4 slices bacon (uncooked), cut into ½-inch pieces
¼ cup chopped onion
2 tsp. sugar
1 tsp. salt
1 tsp. flour
½ tsp. celery seed
1
/
8
tsp. pepper
2½ Tbs. apple cider vinegar
1.
In a 2-quart casserole, combine potatoes and ¼ cup water. Cover with
lid. Cook at High(0) until potatoes are tender (7-10 min.); stir twice. Drain
and set aside to cool slightly.
lid. Cook at High(0) until potatoes are tender (7-10 min.); stir twice. Drain
and set aside to cool slightly.
2.
In a medium bowl, cook bacon at High(0) until crisp (2½-3½ min.); stir
once. Place bacon on a paper towel. Reserve 1 Tbs. drippings.
once. Place bacon on a paper towel. Reserve 1 Tbs. drippings.
3.
Combine drippings and onion. Cover with plastic wrap; turn back a
corner to vent steam. Cook at High(0) until tender (1½-2½ min.); stir
once.
corner to vent steam. Cook at High(0) until tender (1½-2½ min.); stir
once.
4.
Stir in sugar, salt, flour, celery seed, and pepper. Cook at High(0) until
mixture boils (30-40 sec.). Stir in vinegar and ½ cup water. Cook at
High(0) until liquid boils and thickens slightly (1-2 min.); stir once. Add
bacon to dressing. Pour dressing over potatoes. Stir well.
mixture boils (30-40 sec.). Stir in vinegar and ½ cup water. Cook at
High(0) until liquid boils and thickens slightly (1-2 min.); stir once. Add
bacon to dressing. Pour dressing over potatoes. Stir well.
Makes 6 servings.
Black Bean Soup
1 cup chopped onion
1 clove garlic, minced
2 cans (15 oz. each) black beans, drained
1 can (14-16 oz.) stewed tomatoes, chopped
1 can (13.75-14.5 oz.) chicken broth
1 can (7-8.5 oz.) corn
1 can (4 oz.) chopped green chilies
1-2 tsp. ground cumin, or to taste
1 clove garlic, minced
2 cans (15 oz. each) black beans, drained
1 can (14-16 oz.) stewed tomatoes, chopped
1 can (13.75-14.5 oz.) chicken broth
1 can (7-8.5 oz.) corn
1 can (4 oz.) chopped green chilies
1-2 tsp. ground cumin, or to taste
1.
Place onion and garlic in a 3-quart casserole. Cover with lid. Cook at
High(0) for 2 to 4 minutes until tender.
High(0) for 2 to 4 minutes until tender.
2.
Add one can of beans, mash beans with a fork. Add remaining
ingredients; mix well.
ingredients; mix well.
3.
Cook uncovered, at High(0) for 10 minutes; stir. Reduce power to
Medium and cook for 5 minutes. Stir before serving.
Medium and cook for 5 minutes. Stir before serving.
Makes about 2 quarts.